There’s much to love about nutty, oxidative Sherries of this calibre. They’re intensely flavourful, robust, versatile, and last for quite awhile in the fridge (in case your January is drier than others). This bottling consists of 83% Palomino and 17% Pedro Ximenez. Indeed, it’s some of the only PX actually planted in Jerez-proper. To borrow a quote from Good Food Revolution’s Jamie Drummond in 2017:
“The nose is all about toasted nuts, mocha, caramel, clove and allspice. The palate, while decidedly sweeter than any Fino or Manzanilla, is nicely balanced by the acidity, making it the ideal sipping sherry.”
González Byass was founded in Jerez by Manuel Maria González. 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 González 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:
Most will consider this style of dark, rich Sherry as an after-dinner drink, and they’d be right. It’s a lovely accompaniment for decadent, rich Christmas cakes, butter tarts, and anything with a nudge of dark chocolate. But consider as well, a small glass of this delight chilled with a Comte-filled French Onion soup or jus-laden game.
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