wine fortified
reserve
15-16%
Gonzalez Byass Noe Pedro Ximenez VORS
Jerez DO, Spain
About this product
Noe Pedro Ximenez VORS (Very Old Rare Sherry) is made from Pedro Ximenez grapes that are sun-dried on esparto mats until they become raisins (passito technique). The resulting wine has 400-500g/L residual sugar — so sweet it pours like molasses and tastes of raisin, coffee, chocolate, and brown sugar. With an average age of 30+ years, Noe develops extraordinary dried fruit complexity. Traditionally poured over vanilla ice cream — one of gastronomy's great simple pleasures.
The deductive profile Library
appearanceblack-brown, viscous, syrupy
noseraisin, date, coffee, dark chocolate, molasses, walnut, tobacco
palateintensely sweet, viscous, extraordinary concentrated dried fruit
signaturethe sweetest wine in the world — PX VORS at 30+ years of age
Service
usepoured over vanilla ice cream; with blue cheese; with dark chocolate
pour30ml maximum — extremely concentrated
glassdessert wine glass
temperatureroom temperature or slightly cool
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Open The LibraryTasting profile
raisin, date, coffee, dark chocolate, molasses, walnut, tobacco
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Pairings
complement
dessert_pastry
Polvorones' crumbling almond-lard richness dissolves against PX's concentrated sweetness; a Christmas tradition in Jerez combining the region's two great gift products
classic
celebration
complement
dessert_pastry
PX poured over vanilla ice cream is one of Spain's most celebrated dessert presentations: the contrast of cold cream and warm molasses-raisin creates a hot-cold textural pairing
classic
dessert
contrast
charcuterie_cheese
Cabrales' extreme, ammonia-sharp blue mould character is balanced by PX's extraordinary sweetness; the sweetness-salt-umami triangle is one of wine's most compelling contrast pairings
classic
cheese
complement
dairy_fermented
The most theatrical and simple Spanish dessert pairing — a pool of viscous, black PX poured over vanilla ice cream. The contrast of hot-sweet molasses against cold ice cream creates an extraordinary textural moment. The PX's coffee-raisin-chocolate resonates with vanilla.
classic
dessert
complement
food
Noe PX poured over vanilla ice cream is the definitive dessert preparation; drinking it beside the dessert doubles the PX
classic
dessert
complement
dessert
Noe PX is designed as a dessert wine; the same grape variety as a reduction sauce creates a closed flavour loop
classic
dessert
complement
dessert_pastry
PX VORS's dark chocolate and coffee notes create a flavour mirror with dark chocolate tart; salted caramel adds the sweet-salt tension that keeps the pairing from becoming cloying
established
dessert