RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.
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
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.
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.
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.
Spain’s largest selling manzanilla, a hint of fresh almonds, a touch of “flor,” a touch of nutty complexity and bone dry on the finish.
Spicy, with aromas of citrus, almonds and flowers.
`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
Delivers up aromas of the sea, as well as the intense taste of Chinese dried prunes.
Food Pairings for Bodegas Hidalgo Jerez-Xeres-Sherry Manzanilla la Gitana
Spicy Salmon & Avocado Tower
Coconut Rice Sweet Potato Cheesecake
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