Carpaccio Sushi

Pair with Cream

This wine is one of the best I have tried and gives wonderful flavour notes to such special dishes as this one which I am going to show you how to make. In this case we have used it to flambé the sushi which really brings together the flavours of the foie gras, the beef and the red king crab.


200 gr  
sushi rice
1 teaspoon  
2 tablespoons  
rice vinegar
half teaspoon  
2 leaves  
nori seaweed
80 gr  
carpaccio of young Galician beef
80 gr  
fresh foie gras
1 tin  
red king crab
30 ml  


  1. Cook the sushi rice (according to instructions on the packet) and once cold season it with a mix of rice vinegar, sugar and salt, warmed in the microwave.
  2. Forma n Uromaki (inverted roll) stuffing it with avocado and plenty of red king crab.
  3. Cover the uromaki with  the thinly sliced raw carpaccio of Young Galician beef and then spread 8 x 7 gram portions of the fresh foie gras on top.
  4. Spray the Sherry over the uromaki and flambé for a few seconds.
  5. Decorate with edible gold dust, chopped chives and a little soya reduction.
  6. Garnish the dish with soy sauce, wasabi and edamame (Young green soy beans)
Fernando Romero , Spain 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
Fernando Romero , Spain Visit Website
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