Wine & Food Blog

Monday, November, 19, 2018

Sticky Toffee Pudding and Pedro Ximenez — Local 188, Portland, ME

If you’re up for a great dessert pairing in Portland, Maine, we highly recommend the Sticky Toffee Pudding with house made Bourbon Ice Cream, warmed with vanilla and a glass of Alvear, Pedro Ximenez, Solera 1927, Montilla-Moriles DO, Spain dessert wine at Local 188, Portland, Maine. 

It’s a great dessert and and dessert wine pairing because the sweetness and flavor profiles of the two are very similar. And a real treat to try a Pedro Ximenez dessert wine if you haven’t had the experience before.


Alvear, Pedro Ximenez, Solera 1927, Montilla-Moriles DO, Spain

Alvear Pedro Ximenez Solera 1927

Pedro Ximenez from Montilla-Moriles is one of the sweetest dessert wines available on the market. Pedro Ximenez is a grape variety (with a really cool name) that grows consistently well in Montilla-Moriles, Spain where is left to dry in the hot Andalucia sun, so that much of the water evaporates from the grape and the sugars become very concentrated. During the fermentation process a neutral spirit is added before fermentation is completed to fortify the wine for longevity and allow some of the natural concentrated sugars to remain. The result is a wine that is very sweet from natural sugars and quite high in alcohol (16% alcohol by volume) and then enters the traditional Solera system.

By definition, the solera system is a fractional system of making wine, when each year wine is removed from the oldest barrels through evaporation and bottling, and is then topped off by the barrel that is one year older. The one year older barrel is then topped off by a barrel that is one year younger, and so on. No more than 40% of wine can be removed from any barrel. Therefore, some of the oldest wine and much younger wines of the solera will be present in the bottling. Providing a balance to the wine that includes a blend of aged and youthful wines.

Enjoy it at Local 188 with their Sticky Toffee Pudding or at home with a course of dessert or blue cheese.

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