Pour

Pedro Ximénez

Beyond Sweetness

Pair with

Zingy Marmalade tart

Starring: Pedro Ximénez

For Sherries served with puddings, we highly recommend Pedro Ximénez as the sweetest of Sherry wines. As a general rule, it is considered appropriate for the Sherry drunk at the end of a meal to be sweeter than the pudding with which it is paired.

Sherry pairing by
Beltrán Domecq
Sherry Wines
Pedro Ximenez, the sweetest of Sherry wines.

How to make

Zingy Marmalade tart

large tablespoons orange marmalade
tablespoons cornflour
eggs
130g 
butter
100g 
sugar
175g 
puff pastry

Pre-heat oven 180ºC.

Line a 17.5 pie tin with the rolled out pastry, prick the base all over with a fork and bake blind for 20 minutes.

Meanwhile cream the butter and sugar until smooth, beat in the cornflower and the eggs stir in the marmalade and pour into the pie dish.

Bake for approx. 35-40 minutes. Leave to cool and dust lightly with icing sugar.

Pedro Ximénez & Gastronomy

Serving Tips

Pedro Ximénez should be served slightly chilled, at between 12 and 14ºC, though the younger wines may be served at lower temperatures.

It is a dessert in itself, though combining exceptionally well with desserts based on slightly bitter chocolate, with ice-creams and blue cheeses of great intensity, such as Cabrales or Roquefort.

Pedro Ximénez quick reference

Always serve slightly chilled

Serve between 12 & 14º C in a white wine glass.

A dessert in itself

A perfect way to finish a meal. Pairs perfectly with desserts that aren't too sweet.

Style of glass

In traditional wide rimmed catavinos or in a white wine glass.
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Pedro Ximénez