Enjoying sherry wine / pairings and recipes / Pedro Ximénez

PX Caramel Sponge Cake

Pair with: Pedro Ximénez

sherrywines-pedroximenez-inglass
copa_jerez_2015_spain_pedro_ximenez_dessert.jpeg

Cooking time: 1 hour

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.

Instructions

PX Caramel Sponge Cake

copa_jerez_logo_2.png

Author , Spain

sherrywines-pedroximenez-inglass

Serving and consuming

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.

  • Always serve slightly chilled

    Serve between 12 & 14º C in a white wine glass.

  • A dessert in itself

    A perfect way to finish a meal. Pairs perfectly with desserts that aren't too sweet.

  • Style of glass

    In traditional wide rimmed catavinos or in a white wine glass.