Nectar Pedro Ximénez by González Byass

In the glass

Full-bodiedLow tanninLow aciditySweetLong, Syrupy And Sweet With A Coffee-And-Molasses Warmth finish

Aroma: black raisins, molasses, dried figs, dark chocolate

Palate: coffee, caramel toffee, prune, Christmas spice

Intensely sweet PX from sun-dried Pedro Ximénez grapes. Black as espresso, viscous, with layers of raisins, molasses and warm spice.

What it pairs with

Vanilla ice cream (drizzled)
A classic Jerez dessert pairing; the contrast of cold dairy and warm dark fruit is universally celebrated.
Churros con chocolate
The syrupy sweetness complements fried churros and dark hot chocolate.
Roquefort cheese
The intense sweetness matches the salt and pungency of blue cheese.

How to serve Nectar Pedro Ximénez

Allow 5 minutes from open to pour.

Open and pour. Open and pour directly. No decanting required for this style.
Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
Glassware. Use a Sherry copita: the bowl shape rewards the wine's structure.
Pair with. Vanilla ice cream (drizzled), Churros con chocolate, Roquefort cheese. Match the wine's structure to the dish's fat and salt.

History

The Nectar PX solera was established by González Byass in the 19th century using Pedro Ximénez grapes sun-dried on esparto mats to concentrate sugars before pressing. The resulting wine is aged through an oxidative solera-criadera system that deepens the colour and intensifies the raisin character.

1863 — Nectar PX solera founded at González Byass

Facts

Producer: González Byass
Grapes: Pedro Ximénez
Classification: DO Jerez-Xérès-Sherry
Oak: American oak butts in an oxidative solera; minimum 4 years average age
ABV: 15.0%
Price: €14-22 at retail
Drinking window: 0-10 from bottling
First vintage: 1863

Frequently asked about Nectar Pedro Ximénez

What does Nectar Pedro Ximénez taste like?

On the nose, black raisins, molasses, dried figs, dark chocolate. On the palate, coffee, caramel toffee, prune, Christmas spice. Structurally full-bodied, low tannins, low acidity with a long, syrupy and sweet with a coffee-and-molasses warmth finish. Intensely sweet PX from sun-dried Pedro Ximénez grapes. Black as espresso, viscous, with layers of raisins, molasses and warm spice.

When should I drink Nectar Pedro Ximénez?

Drink 0-10 from bottling. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Nectar Pedro Ximénez?

Vanilla ice cream (drizzled) is the canonical pairing. Other strong matches include Churros con chocolate and Roquefort cheese. A classic Jerez dessert pairing; the contrast of cold dairy and warm dark fruit is universally celebrated.

What grapes are in Nectar Pedro Ximénez?

The blend is Pedro Ximénez. The wine is classified as DO Jerez-Xérès-Sherry.

Nectar Pedro Ximénez