Friday, 2 October 2015
It would be wrong of me not to dedicated my grape post for this week to Pedro Ximenez considering I've been exploring the wilds of its home, Andalucia. PX is most commonly known as by far the darkest and most syrupy of dessert wines; often cited as a rare match for chocolate dishes or good mainly for pouring on ice cream (although the latter might be a British thing). This is doubtless delicious but feels like what can be a bit of a waste of a better PX. It is true that many of the cheaper versions of PX served up in the UK are of the throat-itchingly cloying variety- lacking in acidity and essentially like attempting to drink liquidised raisins but a good PX can be a thing of beauty- balanced and mellow. If you are interested in how the sweet versions are made Bodegas Robles have a very good pictorial overview here
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