Wine pairings for
Here are 3 recommended wine pairings for creme caramel. Click the button below to explore all options on the Verso app.
Sauternes
Sauternes (botrytised Sémillon-Sauvignon-Muscadelle on Bordeaux graves) — acacia honey, candied apricot, vanilla and noble rot perfectly echo the caramel and cream of inverted crème caramel; vanilla doubling the Tahiti pod in the infused milk, honey answering the dry caramel poured at the moule à manqué bottom, botrytic edge holding the flan-egg texture water-bath cooked 50 min at 160°C.
Pedro Ximénez
Jerez Pedro Ximénez (PX grape sun-dried in Andalusian sun for 400-500g/L sugar, oxidatively aged in oak bota) — raisin, burnt caramel, molasses and black coffee intensify the burnt caramel of crème caramel; caramelised edge perfectly mirroring the dry-cooked sugar poured at the mould bottom, 450g/L sweetness holding the silky flan texture, black rancio echoing finishing coffee notes.
Rivesaltes Ambré
Rivesaltes Ambré (Grenache Blanc-Macabeu fortified to 16°, oxidative ageing minimum 3 years in glass demijohns under the Catalan-Roussillon sun) — salted caramel, walnut, candied orange and noble rancio roundly accompany the caramelised notes of crème caramel; caramelised edge mirroring the dry-cooked sugar in the mould, walnut prolonging the milky cream side, rancio holding burnt-caramel bitterness.