A brief introduction
Cream is a semi sweet wine which is obtained exclusively from oxidative ageing and involves blending the Oloroso (in what is known as cabeceo) with an amount of Pedro Ximénez, hence it being commonly known as Sweet Oloroso.
Tasting Notes
Ranging from chestnut brown to dark mahogany in colour this wine has a dense, syrupy appearance. A strong oloroso bouquet in the nose combines with a hint of sweetness reminiscent of roasted nuts, such as in nougat or caramel. Full bodied and velvety in the mouth with a well-balanced sweetness, seductively elegant with a lingering aftertaste combining hints of sweetness with the characteristics traits of an oloroso.
Did You Know?
The intensity of this wine and its concentration of sweetness allow it to be served “on the rocks” while it continues to show its aromatic power and length on the palate. Served in a tumbler, Cream with ice and a slice of orange is a fantastic aperitif which combines the complexity of Sherry with delicious citrus notes.
Production & Ageing
A Cream is a generoso wine produced by blending different wines from the oxidative ageing process (mainly Oloroso) with a proportion of naturally sweet wine or of concentrated rectified must. The whole ageing process is therefore oxidative in nature and once blended the wine should present a reductive material content of over 115 grams per litre.
Cream & Gastronomy
Serving Tips
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 quick reference
pairing categories
Analytical Data
Cream
- 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
