As a general rule, it is considered appropriate for the Sherry drunk at the end of a meal to be sweeter than the pudding with which it is paired.
For Sherries served with puddings, we mainly recommend Creams and Pedro Ximénez which are all sweet, but totally different.
Ingredients
2
eggs
125g
melted butter
1 teaspoon
baking powder
90g
cocoa powder
90g
flour
250g
sugar
Directions
Pre-heat oven to 180ºC.
Mix together the flour, sugar, baking powder, cocoa powder and eggs, stir in the melted butter and pour brownie mixture in a 20cm square shallow cake tin with baking parchment lining on the base.
Bake for 30 minutes, no longer. When cool cut into squares.
Beltrán Domecq
,
President Sherry Wines
serving and consuming
Pairing Cream with food
The ideal temperature at which to serve a Cream is 12ºC. It may also be consumed as an aperitif, or as a cocktail served with ice and a slice of orange.
It is the ideal dessert wine; perfect to accompany fruit (melon, orange) pastries or ice-cream. It can also be paired very well with foie gras and blue cheeses.
Cream fast facts
Analytic data
- Alcoholic content between 15,5 & 22% vol.
- Sugar 115 - 140 gr. / litre
- Total Acidity (tartaric) 3 - 5 gr. / litre
- Volatile Acidity (acetic) < 0,8 gr. / litre
Beltrán Domecq
,
President Sherry Wines
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