Cabello de Ángel

Pairs well with Riesling, Chianti, California Chardonnay, Viognier, Falanghina, California Pinot Noir, ice wine, Pink Moscato, Prosecco, Gruner Vetliner, Cabernet Franc, red Rhône blends, Tempranillo, Zinfandel, and sparkling Tokaji

• Eat it straight out of the jar
• Used as a filling for turnovers like robiols, pastries like ensaimadas (Majorcan sweet bread), sweet empanadas, cakes, pies, breads, and other sweets
• A sweet addition to oatmeal or breakfast toast
• Cover with chocolate ganache for homemade bon bons