Manzanilla is a pale, dry style of sherry made only in Sanlúcar de Barrameda, Spain, from Palomino grapes aged under a layer of yeast called flor in the solera system; the flor shields the wine from oxidation and gives it a light, briny, slightly tangy character. It is closely related to fino sherry, made the same way elsewhere in the Jerez region, but manzanilla is generally lighter and more delicate because of Sanlúcar's cooler, coastal climate. Served chilled as an aperitif, it pairs well with tapas and seafood - raw oysters, grilled shrimp, marinated anchovies - and is also used in Andalusian cooking to deglaze pans or add depth to sauces and stews. Its name comes from the Spanish for "little apple," a nod to its faint apple-like aroma.