Toasted Orange and Marcona Almond Semifreddo

Pair with Palo Cortado

Created by Michelle Matthews and Ian Adams, the U.S.A. champions of Copa Jerez 2015, this Palo Cortado pairing is the dessert component of their winning trio menu. This unique dish features toasted orange and Marcona almond semifreddo with a warm Amontillado-infused chocolate ganache, finished with a touch of sea salt.
Michelle Matthews and Ian Adams , 15 Romolo United States Visit Website
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serving and consuming

Pairing Palo Cortado with food

"Meditation wine," ideal to be slowly appreciated, to become totally immersed in the full range of well balanced sensations this exceptional wine has to offer. It may accompany nuts, cured cheeses and, at the table, the more concentrated consommés, stews and gelatinous meats (bull's tail, cheeks...)

Palo Cortado fast facts

Slightly Chilled in a White Wine Glass

Serve it between 12° and 14° C in a white wine glass.

The Most Elegant Sherry

It combines the subtlety of an Amontillado with the roundness of an Oloroso.

Ideal to Drink Glass by Glass

Its composition allows it to be stored in open bottles for months.

Analytic data

  • Alcoholic content between 17 & 22% vol.
  • Sugar < 5 gr. / litre (normally < 1 gr. / litre)
  • Total Acidity (tartaric) 4 - 6 gr. / litre
  • Volatile Acidity (acetic) < 0,8 gr. / litre
  • High in Gylcerine Content 8 - 10 gr. / litre
Michelle Matthews and Ian Adams , 15 Romolo United States Visit Website
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