Woodman Wines & Spirits presents a sticky pick-me-up for the Winter…

Gonzalez Byass ‘Nectar’ Pedro Ximénez
LCBO #87577 | $25.95

The Draw:
Most dry sherries are made with Palomino Fino, whether made in fresh or oxidative styles. But in certain pockets of southern Spain you’ll find the unique Pedro Ximenez grape, that usually expresses itself most traditionally when dried out and concentrated under the powerful sun. Awarded 95 points by the Decanter World Wine Awards, “Elegant and inviting, with layers of dark bitter chocolate, burnt orange and barley sugar leading on to a lush, rich palate of toffee, caramel and espresso.”

The Winery:
Gonzalez Byass was founded in Jerez by Manuel Maria Gonzalez. The first barrels of its flagship Sherry, Tio Pepe, were exported to London in 1844. By 1855, the company’s UK distributor Robert Blake Byass was made a partner. Today, the company is controlled by the fifth generation of Gonzalez family and their world-class bodega is located in the city of Jerez, Andalusia. They own 800 hectares of vineyards, all in Jerez Superior 20-70m above sea level.

Pairings and Tips:
There is sweet, and then there’s SWEET — dulce sherries are usually meant for either meditative sipping or desserts. This bottling, however, is a rare experience that pushes the envelope of residual sugar and is heavenly with the richest, sweetest desserts. Twice as sweet as Icewine, unctuous and syrupy, find a sticky toffee pudding (with extra sticky) and you’ll be singing its praises all night long.



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