What it pairs with
-
Churros with chocolate dipping sauce
Sweet, aromatic wine matches fried dough and rich chocolate. -
Soft goat's cheese with honey
Floral Moscatel sweetness echoes the honey drizzle over mild cheese.
How to serve Cruz del Mar 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. Churros with chocolate dipping sauce, Soft goat's cheese with honey. Match the wine's structure to the dish's fat and salt.
History
Cruz del Mar (Cross of the Sea) is named for the landmark cross overlooking the Chipiona coast. The Cream style at César Florido uses Moscatel de Alejandría rather than PX for the sweet component, giving it the distinctly floral, orange blossom-tinged aromatic profile that distinguishes Chipiona Moscatel wines from those of Jerez.
- 1900 — Cruz del Mar Cream label first released
Facts
- Producer
- Bodegas César Florido
- Grapes
- Moscatel de Alejandría, Palomino Fino
- Classification
- DO Jerez-Xérès-Sherry
- Oak
- Oloroso base with Moscatel sweetening; solera system
- ABV
- 17.5%
- Price
- €9-15 at retail
- Drinking window
- 2-10 from bottling
- First vintage
- 1887
Frequently asked about Cruz del Mar Cream
When should I drink Cruz del Mar 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 Cruz del Mar Cream?
Churros with chocolate dipping sauce is the canonical pairing; Soft goat's cheese with honey is the other strong match. Sweet, aromatic wine matches fried dough and rich chocolate.
What grapes are in Cruz del Mar Cream?
The blend is Moscatel de Alejandría, Palomino Fino. The wine is classified as DO Jerez-Xérès-Sherry.