Eva Cream by Bodegas Barbadillo

In the glass

Full-bodiedLow tanninLow acidityMedium SweetSweet And Lingering finish

Aroma: dried apricot, raisins, toffee, orange zest

Palate: caramel, dried figs, hazelnut cream, vanilla

Cream sherry blending Oloroso base with Pedro Ximénez for a medium-sweet, caramel-toned, approachable style.

What it pairs with

Crema catalana
The cream's sweet caramel notes echo the burnt-sugar crust of the dessert.
Fruit cake or panettone
Dried-fruit sweetness in the wine matches candied peel and sultanas in the cake.
Blue Stilton
Sweet-savoury tension is a classic cream sherry pairing.

How to serve Eva Cream

Allow 5 minutes from open to pour.

Open and pour. Open and pour directly. No decanting required for this style.
Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
Glassware. Use a Sherry copita: the bowl shape rewards the wine's structure.
Pair with. Crema catalana, Fruit cake or panettone, Blue Stilton. Match the wine's structure to the dish's fat and salt.

History

Eva Cream is Barbadillo's heritage cream sherry, named after a traditional bodega brand. The Cream style was developed in the 19th century for export to northern European markets seeking sweeter fortified wines. It blends an Oloroso Seco base from the Sanlúcar soleras with concentrated Pedro Ximénez to reach a medium-sweet balance.

1900 — Eva Cream label established for export markets

Facts

Producer: Bodegas Barbadillo
Grapes: Palomino Fino, Pedro Ximénez
Classification: DO Manzanilla-Sanlúcar de Barrameda
Oak: Oloroso base aged in American oak butts, sweetened with Pedro Ximénez; solera system
ABV: 17.5%
Price: €8-12 at retail
Drinking window: 2-10 from bottling
First vintage: 1900

Frequently asked about Eva Cream

What does Eva Cream taste like?

On the nose, dried apricot, raisins, toffee, orange zest. On the palate, caramel, dried figs, hazelnut cream, vanilla. Structurally full-bodied, low tannins, low acidity with a sweet and lingering finish. Cream sherry blending Oloroso base with Pedro Ximénez for a medium-sweet, caramel-toned, approachable style.

When should I drink Eva Cream?

Drink 2-10 from bottling. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Eva Cream?

Crema catalana is the canonical pairing. Other strong matches include Fruit cake or panettone and Blue Stilton. The cream's sweet caramel notes echo the burnt-sugar crust of the dessert.

What grapes are in Eva Cream?

The blend is Palomino Fino, Pedro Ximénez. The wine is classified as DO Manzanilla-Sanlúcar de Barrameda.

Eva Cream