Orleans Borbon Manzanilla Sherry (375ML half-bottle)
Straw in color with tangy aromas of the sea rounded out by fruity lemon curd, almond skin, toasted bread and yeasty notes on the palate, this Manzanilla has a complexity fit for a King.
Critical AcclaimAll Vintages
In 1849, during an exploration expedition of Andalucía, Don Antonio de Orleans, the Duke of Montpensier and son of King Louis Philippe of France, fell in love with the magical fishing village of Sanlucar de Barrameda and planted his roots there. Among various business ventures Don Antonio de Orleans began cultivating vineyards and slowly building the foundation for the family tradition that would become Sherry. A century later, his descendants developed the family´s various ventures into a Brandy and Sherry business which carries on today as Bodegas los Infantes de Orleans Borbón.
Housed in a XIX century courtyard palace influenced by the Moors, this classically built winery within Sanlucar de Barrameda, cellars some of the finest sherry soleras in the region. Today, Infantes de Orleans de Borbons is owned by the Spanish Royal Family and until very recently, these wines were sold only in very limited quantities outside of the Royal House -- wines fit for a King.
Known more formally as Jerez de la Frontera, Jerez is a city in Andalucía in southwest Spain and the center of the Jerez region and sherry production. Sherry is a mere English corruption of the term Jerez, while in French, Jerez is written, Xérès. Manzanilla is the freshest style of sherry, naturally derived from the seaside town of Sanlúcar de Barrameda.
Sherry comes from only one place in the entire world, Andalucía, Spain where the soil and unique seasonal changes give a particular and unsurpassable character to its wines. The process of production—not really the grape—determine the type, though certain types are reserved for certain grapes. Sherry's main grapes include Palomino, Pedro Ximénez and Muscat of Alexandria.
Tasting Notes for Sherry
Sherry is a fortified wine that comes in many styles from dry to sweet. Fino, from Jerez, and the similar style called Manzanilla, from the humid and cool, coastal town of Sanlúcar de Barrameda, are the lightest and driest styles, and are meant for early consumption. Their creation is dependent on the action of flor, which are benevolent film-forming yeasts that make a floating veil on the surface of the wine, which aid in protecting it from oxidation. Amontillado happens when a Fino’s layer of flor fades and the wine starts to oxidize. Quite simply it is an aged Fino that has a darker color and richer palate. When flor yeast dies unexpectedly, the result is Palo Cortado. A Palo Cortado Sherry can behave like Amontillado on the palate but often show a greater balance of richness and delicacy. Oloroso never develops flor but is oxidized for anywhere from five to twenty five years, becoming aromatic and strong like a fine bourbon. A sweetened Oloroso is a Cream sherry; a Pale Cream is one that has had the color removed. Pedro Ximénez and Muscat, representing a tiny proportion of production can make some amazing single varietal sweet sherries but the vast number of styles are primarily based on the Palomino grape.
Perfect Food Pairings for Sherry
For Fino and Manzanilla, think Spanish tapas: baked anchovies, patatas bravas, olives, cold cuts and manchego. For Amontillado and Palo Cortado, dishes like roasted turkey, grilled tuna, artichokes and asparagus will go well; dark chocolate could pair with these too. Rich poultry and foie gras will work with dry Oloroso. Cream Sherry and sweet Pedro Ximénez should be enjoyed with dessert or cheese.
Sommelier Secrets for Sherry
Most Sherry produced is dry and meant to pair alongside traditional Spanish food. The British and American markets have traditionally focused on the sweet ones.