This is a wine for those relaxing times when you want to linger over the dessert course — whether it’s a hot summer evening or a cozy winter night. Nectar pours out richly brown and sweetly concentrated. The aroma is lightly floral and fruity, with fresh and dried figs. Hints of minerality play around the edges of nose and palate. Flavors deepen on the palate, with dried figs and raisins, mocha and nuts. Threads of lemony acidity balance the fruit. This is one of the few dessert wines that is sweet enough to be a counterpoint to many different types of desserts. In fact, though, this wine can be the whole dessert itself. Or pair it with sweet desserts packed with fruits or nuts. Serve chilled.

WHO: Gonzalez Byass
WHAT: 100% Pedro Jimenez
WHERE: Jerez, Spain
HOW MUCH: $26 (media sample)

About The Author

Becky Sue Epstein

An experienced writer, editor, broadcaster, and consultant in the fields of wine, spirits, food, and travel, Becky Sue's work has appeared in many national and international publications including Intermezzo Magazine, Fine Wine & Liquor, Art & Antiques, Luxury Golf & Travel, Food + Wine, and Wine Spectator. She began her career as a restaurant reviewer for the Los Angeles Times while working in film and television. Epstein is also the author of several books on wine, spirits, and food, including Champagne: A Global History; Brandy: A Global History, and Strong, Sweet and Dry: A Guide to Vermouth, Port, Sherry, Madeira, and Marsala.

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