Cream sherry
From Wikipedia, the free encyclopedia
Cream sherry is a style of sweet sherry created by blending dry oloroso sherry with sweet wines such as Pedro Ximénez and Moscatel. The result is a dark, rich wine with a soft sweet finish, and a 20–22% alcohol content.
As a sweet sherry, it is meant to be served slightly chilled (about 13C) or on the rocks, and typically accompanies dessert, much like a port. It was originally developed and marketed as Harvey's Bristol Cream and produced primarily for export.
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