461337 Fri Nov 16 13:19:24 -0800 2007 2 34 Wine 0 3131918 I'm brining a Sherry Crema Catalana, made with amontillado, to a Spanish-themed party this weekend and need to bring a Spanish desert wine or spirit to go with it. I'm thinking of a complementary sherry, but am at a bit of a loss. I tend to cook more savory stuff, but wanted this challenge -- and now I'm paying for it! Hopefully you all can help. It's important that whatever I bring is a product of Spain; those are the rules of the party :-). Fri Nov 16 13:19:24 -0800 2007 10035 jandazza 1 3132806 Moscatel: Molino Real, Don Salvador Trasañejo Moscatel, Ochoa Dulce de Moscatel, or Ordonez and Company. More ideas here: http://www.chowhound.com/topics/360318 Or, a little heavier in flavor, more molasses and raisin-y in flavor, Pedro Ximenez Sherry, also known as PX. Might be a little too intense for your custard-y dessert, but if you make it with figs or dried fruit, it may be perfect. Read more here: http://www.chowhound.com/topics/372760 Fri Nov 16 18:19:51 -0800 2007 3131918 18222 maria lorraine 2 3133506 Thank you maria lorraine. I was originally going to go for a PX but worried it would be too sweet. I think a Moscatel will be perfect. Sat Nov 17 07:32:08 -0800 2007 3132806 10035 jandazza