PX Sherry -- Incredibly Rich or Too Over The Top for You?

WINE TALK
1

Yo Berserkz,

I just cracked open my first bottle of a pure PX sherry, the Lustau Pedro Ximenez Solera Reserva San Emilio. My previous experience was with their Cream Capataz cream sherry and this is quite the shocking difference.

For starters, it was all dark coffee brown color with a nose of rum soaked raisins. For all intents and purposes, this ended up being exactly what it was. Incredibly viscous body and very mouthcoating, just slightly below syrup.

Gorgeous sweet taste of dried raisins and figs immediately reminded me one thing: Greek VInsanto. This is all but identical to a Greek Vinsanto but with one important difference – much, much less acidity… and it’s not like a Greek VInsanto is a Riesling from Mosel or anything to begin with. This has a tad less than that and I can see why this is very divisive on CellarTracker notes – for some it will just be too sweet and cloying.

I really find the flavor, though not particularly complex, to be very full and rich and the finish just lingers on. I really enjoyed it but I honestly couldn’t have more than a 1 or 2 oz serving at most even with my sweet tooth. I can also see why people enjoy pouring it over ice cream. This would be a fantastic base for an adult milkshake.

Quite interestingly, in the mouth I couldn’t tell that this was fortified up to a 19% body. It’s so rich that the alcohol is completely integrated and there

And this brings me back to the Cream sherry. I can see now where it got its name – the vanilla and rancio flavors along with the dryness from the oloroso mixed in with the PX pretty much mimics a PX ice cream milkshake and adds some needed complexity to the mix.

Now I know that Lepanto is the great brandy made by sherry specialist Gonzalez-Byass and it is aged in sherry barrels. So naturally my mad foodie scientist self couldn’t help but put 1 tsp each of the Lustau PX and the Vallein Tercinier cognac into a tulip glass to give it a whirl… and I must say…

Wow. It’s actually pretty good! Essentially, it’s become a PX liqueur with the complexity of the Cognac toning down the bombastic PX sherry and complementing it very well. I can see how Gonzalez-Byass and Sanchez-Romante came up with the idea of their sherry cask aged brandies.

So the end result is that I love PX sherry. I’m just not sure if I love it more on its own, cut with some Oloroso or made into a liqueur thanks to some quality Cognac. So how do you guys feel about PX sherry? Do you love the incredible richness or is it too bombastic and over the top for you? Comments please. [cheers.gif]

2

It’s good on vanilla ice cream. I can’t drink it.

3

It hurts my teeth! :wink:

4

I can appreciate PX … but I don’t like it.

5

It really depends. I posted a TN a month or so back on the 1972 Toro Albala PX which is finally resolving after 40 years and doesn’t totally taste like motor oil. In small doses, PX is ok, especially with many desserts.

I find the Lustau San Emilio a bit rich for my taste.

6

Good on pancakes.

7

I love it! Then again, I always liked prune juice too.

8

+1 for vanilla ice cream. I think it’s usually used as a blending wine anyway.

9

I love the stuff. Still have about 1/4 bottle of a 1972 in my fridge. I don’t care if BeeGee doesn’t like PX, I think it’s amazing.

10

Fixed.

11

Dickhead!

12

pepsi

13

I love 'em, Tran. Incredibly intense…so a little goes a long way. I have a 30 yr old fruit cake that, w/ a lemon or orange
creme anglais, is a terrific match. But you can’t drink a whole lot. They hold up in a partially opened btl very well.
However, Tran, don’t load up on a bunch. They’ll easily outlive you…and any children you may have.
Tom

14

I like them too. The ubiquitous Pedro Alvear versions are a bit tiresome but the Toro Albalas can be very good and in the hands of a master, PX can easily compare to Dal Forno recioto. Tran, if you ever see any PX from Pedro Domecq, do yourself a favor.

15

I think I’ve only had the Pedro Alvear but I liked it in small pours.

16

Tom, you probably shouldn’t be eating that fruit cake…
neener

17

Well…Christofer…that fruitcake has had enough wiskey/rum/cherry liquer/amaretto/etc dumped on it over the
last 30 yrs that it’s better preserved than most of us!!!
Tom

18

That’s a fantastic wine in an excellent vintage, but I also can’t drink more than a few sips.

19

Had a few. Love them. Only thing that goes well with chocolate desserts.

20

It makes a sensational ice cream. Just sweeten the custard with PX instead of sugar.