Night OneThe color is a very light bright yellow straw.The nose on this is bright and delightful, fresh apple peel, nuts, and the frothy salty tops of waves on an Atlantic beach. On the palate it is very crisp and tight. The taste on the initial attack is very fresh tart apples dipped in kosher salt, followed by lightly toasted salted almonds. The finish lingers for a long time.Night TwoThe nose has not changed from Night One to Night Two. On the palate it is just as salty, with less fruit and some liquid smoke and toasted nuts. This is incredibly flavorful, but the flavors are unusual in a wine, even a fortified wine. Salt is really the predominant flavor, so if you are not a greek olive and feta fan don't bother. The finish is different, fruity with apples as an aftertaste. I don't really love this wine. I am, however, quite fascinated by it.UPDATE- a hat tip to Alex of Eating Leeds for the reminder, for Manzanilla is most definitely a food wine. I drank think with mixed salted nuts and dried fruit (almonds, pistachios, cherries, raisins). Even with the salted nuts this was too salty for my personal taste, but that is most definitely a personal palate observation, not a criticism of the wine itself.
From Feb 19-20, 2011 WSJ article on sherry: "Made in the town of Sanlúcar de Barrameda, the only place where Manzanilla can legally be produced, this is a dry, somewhat nutty and definitely savory Sherry that's a great aperitif or accompaniment to cheese." A cocktail: Up-to-date Cocktail 1.5 oz. Manzanilla Sherry 1.5 oz rye whiskey 1 tsp. Grand Marnier 2 dash Angostura bitters Stir all ingredients with ice and strain.
`Very rich, almost painfully intense wine pungent freshness and great subtlety. Incredibly long aftertaste features a hint of almond skin, an intense fruitiness and the tang of the sea. Perhaps the perfect apertif.`-International Wine Cellar
Bitter finish akin to drinking puréed radicchio. Maybe it would be better with food? Yeast, yeast, yeast. Densely packed - currants, mineral, oak. Long after taste. Admittedly complex, but was turned off by the taste so didn't savor it sufficiently to say anything more insightful.
This sherry is slightly salty and austere. I wasn't a big fan of it.
Brown sugar, raisins, dried apple in nose with nutty notes of caramel and cassis. Dry with more nuts and a little bitterness on the palate, and a long finish.
External Reviews for Bodegas Hidalgo Jerez-Xeres-Sherry Manzanilla la Gitana
Spain's top-selling Manzanilla, Hidalgo's highly aromatic La Gitana has a yeasty nose of apples, lemons and almonds. Crisp and refreshing, with a hint of the Atlantic sea breeze, this flavorful sherry is a terrific apéritif.
La Gitana, dry, fresh, crisp and delicate, the classic Manzanilla and a popula favourite in Spain: Ideal as an aperitif or with a variety of light dishes, such as seafood.
Wine Spectator ReviewDry and refreshing, with apple, straw and nutty flavors all underscored by a salty tanginess. Lightweight and balanced, this is very appealing. Break out the almonds and olives.
Nutty, honeyed, Resinous aromas and flavors are followed by a round, medium- to full-bodied structure. it shows good intensity, and a walnut note kicks in on the finish. Drink now.
Dry and refreshing, with apple, straw and nutty flavors as underscored by a salty tanginess. Lightweight and balanced, this is very appealing. Break out the almonds and olives. Drink now.
Consistently one of the finest traditional manzanillas you’ll ever taste, La Gitana might as well be the Webster’s entry for the category; pale straw color, salty seaside freshness and a dry, tangy, yet rich flavor. And that flavor lingers after each sip, too, like sea spray.
`Very rich almost painfully intense wine pungent freshness and great subtlety. Incredibly long aftertaste features a hint of almond skin an intense fruitiness and the tang of the sea. Perhaps the perfect apertif.`-International Wine Cellar
Food Pairings for Bodegas Hidalgo Jerez-Xeres-Sherry Manzanilla la Gitana
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