Gonzales Byass Noe Pedro Ximénez, VORS

Jerez-Xeres- Sherry Manzanillo DO, Spain
$35-40 for 375ml   +889519   Available at BC Liquor Stores or select private stores
www.gonzalesbyass.com

Valentine’s Day is right around the bend, and if you’re trying to impress your Queen or King of Hearts with a luxurious feast, let me help you a bit with dessert. First, buy (or make) the best, premium vanilla ice cream you can – with real vanilla bean bits chopped up in there – the real deal. Scoop some in a bowl and crack some quality fresh black pepper over top, and add a few flakes of Malden sea salt. That’s it – simple, right? Oh yeah, serve with the one and only wine that can pair with ice cream – Pedro Ximénez. You can thank me later.

Pedro Ximénez [HE-men-eth], or PX as it’s affectionately called, epitomizes the adage that a little goes a long way. Made from a white grape with the same name, this dessert wine is crafted by drying the grapes on esparto grass mats under the hot Spanish sun, concentrating the sweetness and raisinating the grapes, which are then used to create a thick, dark potion. This wine is fortified and aged in the Solera system, as are other sherries.

The Byass Noe PX is an exceptional example. The wines in Noe have been designated a VORS (Very Old Rare Sherry) with an average age of 30 years, adding incredible complexity to this concentrated sweet sherry. In the glass, a walnut-mahogany core stretches to a glowing orange rim. Rich molasses, fig and spice aromas are followed by flavours of roasted figs, espresso, nuts and raisins. The texture is smooth and unctuous, creating a staggeringly long and layered finish. Not cloyingly sweet, just powerfully decadent.

A special wine for your special valentine.

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Gonzales Byass Noe Pedro Ximénez VORS

The wines in the rare Byass Noe PX have been designated a VORS (Very Old Rare Sherry) with an average age of 30 years, adding incredible complexity to this concentrated sweet sherry. In the glass, a walnut-mahogany core stretches to a glowing orange rim. Rich molasses, fig and spice aromas are followed by flavours of roasted figs, espresso, nuts and raisins. The texture is smooth and unctuous, creating a staggeringly long and layered finish. Not cloyingly sweet, just powerfully decadent. Pair with premium vanilla ice cream.

Written By:

Treve Ring is a wine writer, editor, judge, consultant and certified sommelier, and has been with EAT Magazine for over a decade. In addition to her work with EAT, she is a Wine Critic and National Judge for WineAlign, ...

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