What is the primary sugar content range for Pale Cream sherries?

Pale Cream sherries typically exist within a sugar content range of 45-115 g/L. This style of sherry is known for being sweeter than its Fino and Manzanilla counterparts, which generally have lower sugar levels. Pale Cream is made by blending a Fino or Manzanilla with a sweetening component, usually Pedro Ximénez or other sweet wines, to achieve its characteristic sweetness.

This significant addition of sugar gives Pale Cream sherries their distinct profile, making them approachable to a wider audience who may prefer a sweeter palate. The careful management of this sugar level contributes to the balance of flavors in the wine, allowing for a pleasant finish while still retaining the nutty, dry qualities from the base Fino or Manzanilla. Thus, the specified range effectively encompasses the intended sweetness of this sherry style, allowing it to stand distinctly within the diverse spectrum of sherry wines.