Winery Alexander JulesManzanilla 5/41
Natural sweet wine
In the mouth this natural sweet wine is a powerful with a good balance between acidity and sweetness.
This wine generally goes well with appetizers and snacks, mature and hard cheese or cured meat.
Taste structure of the Manzanilla 5/41 from the Winery Alexander Jules
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Manzanilla 5/41 of Winery Alexander Jules in the region of Andalousie is a powerful with a good balance between acidity and sweetness.
Food and wine pairings with Manzanilla 5/41
Pairings that work perfectly with Manzanilla 5/41
Original food and wine pairings with Manzanilla 5/41
The Manzanilla 5/41 of Winery Alexander Jules matches generally quite well with dishes of sweet desserts, mature and hard cheese or appetizers and snacks such as recipes of chocolate fondant, magic wrap with steak and cheese or preparation of the green olives.
Details and technical informations about Winery Alexander Jules's Manzanilla 5/41.
Discover the grape variety: Iona
Simple, aromatic whites with a pale golden robe, a supple palate with preserved acidity. Characteristic foxy aromas of Vitis labrusca (wild strawberry, wild raspberry). Early ripening, cold-hardy. Grown in the north-eastern United States and Canada (Ontario) for simple wines, local sparkling wines and fresh consumption. An American white hybrid derived from Vitis labrusca, discovered around 1855 in New York State.
Last vintages of this wine
The best vintages of Manzanilla 5/41 from Winery Alexander Jules are 0
Informations about the Winery Alexander Jules
The Winery Alexander Jules is one of of the world's greatest estates. It offers 5 wines for sale in the of Manzanilla to come and discover on site or to buy online.
The wine region of Manzanilla
Unique DO of Sanlucar de Barrameda at the mouth of the Guadalquivir (Cadiz, Andalusia): signature Palomino Fino as fortified white king under maritime flor veil — distinctly light and delicate signature profile with suggestive saline notes and subtle bitterness, yeasts, breadcrumb, lemon, almond, Mediterranean herbs, chalk and sea spray. Mild humid Atlantic climate developing a thicker flor veil than in Jerez, the most pronounced flor expression among Sherries.
The wine region of Andalousie
Dry, sun-baked southern Spain, world cradle of fortified and oxidative wines. Sherry from Jerez is the signature: Palomino Fino under a veil of flor yields lively, saline Fino with signature notes of almond, yeast, green apple and a sharp iodine edge; more maritime Manzanilla (Sanlúcar); unveiled Oloroso in grand oxidation (walnut, caramel, tobacco). Pedro Ximénez from Montilla-Moriles: intense dark sweet (fig, raisin, coffee, molasses). Also muscat Málaga.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
