Pairings: Sherry Crema Catalana
- jandazza Nov 16, 2007 12:19 PM
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 :-).
Moscatel: Molino Real, Don Salvador Trasañejo Moscatel, Ochoa Dulce de Moscatel, or Ordonez and Company. More ideas here:
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: