It was great to see the tasting note for this wine published by Tam today (18/20). I have visited the winery and admire their commitment to Pedro Ximénez. I have two questions about this wine. First, how and why is it golden, rather than the usual treacly brown/black of PX? Is that purely down to the “light” sun drying, as opposed to the full raisin treatment most PX receives? And secondly, when would you drink this wine, and with what? It sounds delightful, of course. But some tips on how or when to serve it would be extremely helpful (as I’ve just bought a case, at what seems the very low price of £22.99 a bottle, courtesy of Vinissimus). Ideas welcomed. Thank you.
Hi @Harry_Wright
The golden colour is because the wine hasn’t been aged oxidatively, as most PX is. It’s vinified more in the style of a late-harvest/botrytis/straw wine.
We tried it with creamy blue cheese (gorgonzola) and it was stunning. I think it would also be a really good wine for something like a roasted apple and blue cheese pithivier or tart, such as
Saint Agur, apple and cranberry pithiviers | The Cheese Lover or
13 recipe ideas for leftover blue cheese | Live Better | The Guardian
1 Like
Super ideas. Thank you.