no, i’ve not been cooking… at least, not this time! I was lucky enough to pick up a bottle of Tesco’s Finest PX Jerez Xeres Sherry the other week, just about half price (and i very much fear they’ve stopped doing it – i cannot find it on the mysupermarket.com website.) I actually bought it as a treat for Michiel, but we both adore it so much i’m making a note of the stuff.. if i see it again, i’m buying it.

this is the label...

this is the label...

Its an intensely rich, dark, sweet dessert sherry – it knocks stuff like Harvey’s Bristol Cream and Croft’s cream sherry – the stuff i grew up with that mom would pour over the sponge in a trifle (and occasionally let me have a tiny bit out of the lid) into a cocked hat – the first flavour that comes to mind is sultanas or currants. You take a sip, roll the flavours on the tongue, then sigh softly, as you’re reminded just *how* good flavours can be…

Most people may not realise Sherry is now a protected name in the way that say, Stilton is, only fortified wines produced in a specific area of spain can call themselves a sherry. PX is actually Pedro Ximenez – the name of the grape the wine comes from.

Anyway. If anyone ever wants to buy me something, then take note. This is the stuff to buy. Rich and Fruity, PX Jerez Xeres Sherry, bottled by Luis Alvarez Garcia. I will love you forever….

other reviews: Guardian – “So syrupy it will almost have your fillings out”, Times – “Made from dried pedro ximenez grapes that yield an amazingly luscious, concentrated liquid which in turn is partially fermented to yield a rich, sweet, intense wine that oozes gorgeous, figgy, moscatel raisin scents and tastes, plus a fine toffee-charged finish.”, Telegraph – “Fortified sherries, madeiras and ports have staying power. This immensely sweet, toffee-and-raisin PX is virtually indestructible. Pour over ice-cream and vanilla panna cotta.”

doesn’t it sound simply gorgeous?

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