Profile

Structure

Bodyfull
Tanninlow
Aciditylow
Sweetnesssweet
Oakoak aged

Drinking window

Best 0 to 10 years from bottling.

bottling0 yrs10 yrs12 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.

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

With cheese

Queso de cabra payoya Our pick Payoyo calls its lard-wrapped goat cheese very piquant yet tender. A naturally sweet Pedro Ximénez, aged oxidatively in oak, sets its sweetness against that salt and sharpness. sherry.wine names intense blue cheeses for PX rather than goat cheese.

How to serve Nectar Pedro Ximénez

Allow 5 minutes from open to pour.

  1. Open and pour. Open and pour directly. No decanting required for this style.
  2. Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a Sherry copita: the bowl shape rewards the wine's structure.
  4. 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.

  1. 1863Nectar PX solera founded at González Byass

Facts

Producer
González Byass · visiting guide
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.

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

Taste it where it is made: tastings near González Byass

Wine tastings and winery visits in Jerez and Cádiz (26) · Wine tours and day trips in Jerez and Cádiz (6)

See all 291 bookable experiences in Jerez & Sherry

← Back to wines in Jerez & Sherry