‘PX’: Spanish for decadent
Pedro Ximenez may sound like a brand name, said Michael Austin in the Chicago Tribune, but it’s actually a white Spanish grape variety that makes “some of the sweetest wine on Earth.” Known colloquially as PX, it’s “pleasantly viscous” and balances intense sweetness with light acidity and the flavors of raisins, molasses, black licorice, and coffee. The fortified wine makes a “sublime” finish to a meal, with or without dessert. “A little goes a long way.”
Valdespino El Candado ($14/375ml). “A good introduction to the style,” this syrupy PX hits four signature notes: raisins, dates, brown sugar, and licorice.
Lustau PX San Emilio ($21/750ml). Hailing from Jerez rather than Montilla-Moriles, this “sultry” PX introduces notes of spice, orange peel, and hazelnut.
Gonzalez Byass Nectar ($30/750ml). “This aptly named beauty is full of figs, raisins, pine, tobacco, coffee, smoke, chocolate, and caramel.” ■