I'm brining a Sherry Crema Catalana, made with amontillado, to a Spanish-themed party this weekend and need to bring a Spanish desert wine or spirit to go with it.
I'm thinking of a complementary sherry, but am at a bit of a loss. I tend to cook more savory stuff, but wanted this challenge -- and now I'm paying for it! Hopefully you all can help.
It's important that whatever I bring is a product of Spain; those are the rules of the party :-).
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