Moscatel Pasas

What it pairs with

• Panettone
  The raisin and candied fruit complexity of both wine and cake match perfectly.
• Foie gras terrine
  Rich liver fat with the wine's honey-and-raisin sweetness is a classic French-influenced pairing.
• Chocolate and marzipan
  The wine's almond-marzipan note and exotic spice resonate with dark chocolate confection.

How to serve Moscatel Pasas

Allow 5 minutes from open to pour.

1. Open and pour. Open and pour directly. No decanting required for this style.
2. Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a Sherry copita: the bowl shape rewards the wine's structure.
4. Pair with. Panettone, Foie gras terrine, Chocolate and marzipan. Match the wine's structure to the dish's fat and salt.

History

Moscatel Pasas uses the sun-drying technique typically associated with Pedro Ximénez but applied to Moscatel de Alejandría grapes. The result is a more aromatic, exotic concentrated wine than the PX raisin style; the Moscatel variety's naturally high floral esters persist even through the drying and fortification process. César Florido is one of the few producers regularly bottling this style.

1. 1887 — Pasas (raisin) style Moscatel established at César Florido

Facts

Producer

Bodegas César Florido

Grapes

Moscatel de Alejandría

Classification

DO Jerez-Xérès-Sherry

Oak

From sun-dried raisin (pasas) grapes; oxidative ageing in American oak

ABV

17.0%

Price

€14-25 at retail

Drinking window

5-30 from bottling

First vintage

1887

Frequently asked about Moscatel Pasas

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