What wine pairs with crema catalana?

Moscatel de Valencia

white · Muscat d'Alexandrie · Valence · Espagne — 8–10°C

Valencia Moscatel (Muscat of Alexandria grown on hillsides of the Valencian hinterland under Mediterranean sun, vinified sweet at 100-120g/L residual sugar) — Muscat grape, sweet orange, honey and white flowers form the natural regional Iberian pairing for crema catalana; geographic proximity to Catalonia, sweet orange echoing the lemon-orange zest in the crema.

Cava Brut Nature

sparkling · Macabeu, Xarel·lo, Parellada · Penedès · Espagne — 6–8°C

The fine bubbles and bright acidity of Catalan Cava cut through the caramelised crust of the crema and rinse the cream's richness, while toasty brioche notes echo the burnt sugar.

Pedro Ximénez

white · Pedro Ximénez · Jerez · Espagne — 12–14°C

Jerez Pedro Ximénez (PX grape sun-dried in Andalusian sun for 400-500g/L sugar, oxidatively aged) — raisin, burnt caramel, molasses and coffee echo the burnt caramel of crema catalana in a bold Iberian pairing; caramelised edge directly mirroring the torched brown-sugar crust, syrupy character holding the milk-lemon-cinnamon pastry cream perfumed with orange peel.