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.

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.

  1. 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

Tags

fortified sherry full body low acid low tannin medium term mood bold mood festive occasion special occasion winter old world pairs with blue cheese pairs with chocolate pairs with creme brulee pairs with fruit desserts pedro xim nez price everyday sweet
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