PX – the perfect pudding?
This week’s coursework for my WSET level 3 included creation of a wine list for a fantasy restaurant. Every class member had to propose a wine for the list.
As the sherry cheerleader in the class, I felt duty-bound to make sure sherry made it onto the list. Fino was the obvious choice, wasn’t it? Versatile, the perfect complement to so many different foods. However, the list was rapidly filling up with fresh, zingy whites so it looked like Fino wasn’t going to make the grade.
So, as often happens, I turned my mind to dessert. This is one of the joys of sherry – there’s one for every dish or occasion.
Pedro Ximenez is super-sweet, raisiny and luscious, but hints of dark chocolate and liquorice (and even creosote sometimes) provide a little bitterness to cut through and balance the potentially cloying sweetness.
This thick, dark potion is made solely from Pedro Ximenez grapes, which have been partially dried in the sun to concentrate the sugars before pressing and fermentation. With sky-high sugar levels, this is a wine to sip rather than glug.
So, what to serve it with? If you want something sweet but are just too full to eat another course, a small glass of this wine will satisfy your sweet tooth without filling you up further. For those who have a bit more stamina/room, the wine is perfect paired with strong cheeses such as Stilton or Parmesan.
It doesn’t matter how cold the winter gets, it’s never too cold for a scoop of ice cream when it’s accompanied by the liquid sunshine that is PX.