Winery Lorentz PetersenManzanilla Extra Superior
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Manzanilla Extra Superior
Pairings that work perfectly with Manzanilla Extra Superior
Original food and wine pairings with Manzanilla Extra Superior
The Manzanilla Extra Superior of Winery Lorentz Petersen matches generally quite well with dishes of beef, pasta or veal such as recipes of fillet of beef in a foie gras and truffle crust, pasta with alfredo sauce or stuffed cutlets.
Details and technical informations about Winery Lorentz Petersen's Manzanilla Extra Superior.
Discover the grape variety: Pavana
Light and fruity reds with a clear ruby colour, soft tannins and supple palate, with simple aromas of red fruit (cherry, raspberry), spices and floral notes. An airy and confidential profile. Grown in small quantities in the province of Vicenza, preserved for its heritage value among rare Venetian autochthonous varieties. An indigenous Italian black variety from Veneto, studied for its genetic interest among ancient north-eastern Italian grape varieties.
Informations about the Winery Lorentz Petersen
The Winery Lorentz Petersen is one of wineries to follow in Manzanilla.. It offers 4 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: Filtration
Clarification of the wine using filters.
