Manzanilla La Jaca (Sherry)

Three serious Sherries from Spain — bone-dry, food-ready, and built around real Jerez character. Fino La Janda brings flor, almond, yeast, and savory lift. Manzanilla La Jaca adds the sea-salt freshness of Sanlúcar. Oloroso Alburejo goes deeper: dry, oxidative, nutty, mahogany-colored, and aged an average of 15 years.

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Place: Sanlúcar de Barrameda / Jerez, Andalucía, Spain
Grape: 100% Palomino
Sherry Style: Dry Manzanilla
Alcohol: 15% ABV
Residual Sugar: <2 g/L
Average Age: 4 years
Biological ageing under flor in the traditional solera system.
EATS by Wine Stop:
Great with:
Sushi & Poke
Especially tuna, yellowtail, seaweed, soy, sesame, cucumber, and ponzu.
Tacos & Mexican
Great with fish tacos, shrimp tacos, ceviche, lime, salsa verde, and salty fried textures.
Greens & Bowls
Excellent with briny, citrusy, herby, or olive-driven bowls and salads.
Driver: From a Place | By Process
Best In: White/Rosé/Sparkling Glass | Every wine is shown in the glass we recommend for it. Hover over the image on desktop or tap the image on mobile to view the glass. To purchase any of the featured glasses, select the Glassware tab.

Manzanilla La Jaca is the coastal side of Sherry: pale, dry, salty, fresh, and made for food.

Like Fino, Manzanilla is aged biologically under flor. But Manzanilla can only be produced in Sanlúcar de Barrameda, where the Atlantic influence gives the wine its famous marine character. Álvaro Domecq selects the finest Manzanilla butts there, producing a wine that is light, dry, fresh, and full of that sea-breeze edge.

La Jaca shows olive, almond, a biting fragrance, and a long marine finish. It is bright, very pale straw-yellow with green reflections, smooth but savory, fresh but warm, and long on the palate.

This is the Sherry for seafood, olives, oysters, shrimp, ceviche, fried fish tacos, sushi, poke, jamón, almonds, and salty snacks. It is cheerful, dry, and easy to drink — but still unmistakably serious.

Wine Term: Manzanilla

Manzanilla is a dry Sherry made in Sanlúcar de Barrameda. It is aged under flor like Fino, but Sanlúcar’s coastal environment gives Manzanilla a lighter, saltier, more marine character.

Why try it?

Because La Jaca is one of the easiest ways to understand why dry Sherry belongs at the table.

It is salty, almondy, crisp, and refreshing — almost like a white wine crossed with sea air, olives, and toasted nuts.

Why buy it?

Because this is the most refreshing bottle of the three Domecq Sherries. If Fino is savory and classic, Manzanilla is sharper, breezier, and more coastal.

It is also one of the best food wines in the world for seafood and anything salty.

Cellar & Serving

Serve very chilled. This is a freshness-driven Sherry, so keep it in the fridge after opening and drink it within several days for the best snap, salt, and flor character.