Winery Pedro RomeroViña El Álamo Jerez Cream
Natural sweet wine
In the mouth this natural sweet wine is a powerful with a good balance between acidity and sweetness.
This wine generally goes well with appetizers and snacks, mature and hard cheese or cured meat.
Taste structure of the Viña El Álamo Jerez Cream from the Winery Pedro Romero
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Viña El Álamo Jerez Cream of Winery Pedro Romero in the region of Andalousie is a powerful with a good balance between acidity and sweetness.
Food and wine pairings with Viña El Álamo Jerez Cream
Pairings that work perfectly with Viña El Álamo Jerez Cream
Original food and wine pairings with Viña El Álamo Jerez Cream
The Viña El Álamo Jerez Cream of Winery Pedro Romero matches generally quite well with dishes of sweet desserts, mature and hard cheese or appetizers and snacks such as recipes of plain cupcakes, spinach cannelloni or mini burgers.
Details and technical informations about Winery Pedro Romero's Viña El Álamo Jerez Cream.
Discover the grape variety: Sémillon Gris
Structured and aromatic whites with a pale golden to amber colour, a full palate and signature aromas of yellow fruits (peach, apricot), honey, white flowers and candied notes. A singular Bordeaux profile. Extremely rare, preserved for its heritage value, it survives in a few Bordeaux plots and features in confidential artisan blends alongside classic Sémillon. Grey-skinned mutation of Sémillon, the autochthonous Bordeaux variety.
Last vintages of this wine
The best vintages of Viña El Álamo Jerez Cream from Winery Pedro Romero are 0
Informations about the Winery Pedro Romero
The Winery Pedro Romero is one of of the world's great estates. It offers 3 wines for sale in the of Cream Sherry to come and discover on site or to buy online.
The wine region of Cream Sherry
DO Jerez semi-sweet fortified style aged by oxidative ageing (an Oloroso blended with Pedro Ximénez, Jerez-Sanlúcar-El Puerto triangle, chalky albariza soils, fractional solera): Palomino and Pedro Ximénez are the signature grapes — amber profile with oxidative walnut, fermented butter and caramel from Oloroso, then enriched with raisins, figs, honey, dark chocolate and roasted coffee from PX-dried grapes. Velvety, well-balanced palate.
The wine region of Andalousie
Dry, sun-baked southern Spain, world cradle of fortified and oxidative wines. Sherry from Jerez is the signature: Palomino Fino under a veil of flor yields lively, saline Fino with signature notes of almond, yeast, green apple and a sharp iodine edge; more maritime Manzanilla (Sanlúcar); unveiled Oloroso in grand oxidation (walnut, caramel, tobacco). Pedro Ximénez from Montilla-Moriles: intense dark sweet (fig, raisin, coffee, molasses). Also muscat Málaga.
The word of the wine: Pommadé
Said of a wine that is unbalanced, pasty, syrupy, and whose excessive sugar content gives an impression of heaviness.
