Chocolate Bread and Butter Pudding

Pair with Cream

Part of the trio pairing menu from Copa Jerez 2015 U.K. participants Carlos Martínez and Gino Nardella, this Cream pairing dessert features chocolate bread and butter pudding accompanied by an ice cream made with vanilla and Pedro Ximénez Sherry. The elegant texture, silkiness of this Oloroso Dulce blends in splendidly, with its intense entry of chocolate, sultanas, toffee and its moderately sweetness and tangy acidity, the wine becomes immediately the missing ingredient for the final sensory stimulation.
Carlos Martínez and Gino Nardella , The Lyttelton London United Kingdom Visit Website
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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

Always chilled

Serve chilled, between 10 & 12º C.

Not only a dessert wine

Delicious with pastries and fruit, but also with the foie.

Style of Glass

Serve in a white wine glass, or wide rimmed glass with ice.

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
Carlos Martínez and Gino Nardella , The Lyttelton London United Kingdom Visit Website
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