PX Caramel Sponge Cake
Pair with Pedro Ximénez
Part of the trio pairing menu from Copa Jerez 2015 Spanish participants Alberto Montes and José López-Montenegro, this Pedro Ximénez pairing features a PX caramel sponge cake accompanied by a 6-spice mousse and cocoa-powdered meringue with a hint of acidity.
Alberto Montes and José López-Montenegro
,
Atrio
Spain
Visit Website
serving and consuming
Pairing Pedro Ximénez with food
Pedro Ximénez should be served slightly chilled, at between 12 and 14ºC, though the younger wines may be served at lower temperatures.
It is a dessert in itself, though combining exceptionally well with desserts based on slightly bitter chocolate, with ice-creams and blue cheeses of great intensity, such as Cabrales or Roquefort.
Pedro Ximénez fast facts
Analytic data
- Alcoholic content between 15 & 22% vol.
- Sugar more than 212 gr. / litre
- Total Acidity (tartaric) 3 - 5 gr. / litre
- Volatile Acidity (acetic) < 0,8 gr. / litre
Alberto Montes and José López-Montenegro
,
Atrio
Spain
Visit Website
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