Gonzalez Byass Noé Pedro Ximénez
Matured for 30 years in their cool, dark, Cathedral-like cellars. One of the worlds oldest and rarest dessert wines, Noe has a powerful bouquet, oozing heady aromas of concentrated raisins, figs, coffee and Christmas spices.
Product Description
In 1835, 23 year-old Manuel Maria Gonzalez Angel reached Jerez prepared to forge his way in the prosperous and thriving sherry business. Encouraged by the continuous development of sherry exports, that year he acquired a small cellar and began to prepare and export his own wine. Shortly after, due to the growing success of his company, Manuel decided to form a partnership with Mr Robert Blake Byass, his agent in England, which gave rise 35 years after foundation and many name changes, to the Gonzalez Byass Company. He was lucky to receive wise counsel from his uncle, D. Jose Angel de la Pena, who was later to be immortalized as the world famous Tio Pepe.
This PX has aged for more than 30 years. While seductive and decadently sweet, it’s balanced by penetrating acidity that moves with agility between the chocolate, sweet spice and caramel flavors. With time in the glass, smoky notes and nut confit flavors emerge with force.
Grower: Gonzalez Byass
Grape Variety: Pedro Ximénez
Style: Rich and Sweet
Country: Spain
Appellation: Jerez
Vintage: NV
Closure: CORK
Alcohol: 15.5% ABV
Bottle Size: 37.5cl
Caramelized Mango Puffs
Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 6
INGREDIENTS
2 Egg whites
3 Tablespoons of fine sugar
Milk (to taste)
1 Mango, cut in small chunks
6 Tablespoons of brown sugar
1 Tablespoon of water
1/2 Carton of thick cream
1. Beat the egg whites until stiff and gradually add sugar, beating well each time.
2. Bring milk to a boil in a pot and drop in large spoonfuls of this mixture to cook. Reserve.
3. Boil brown sugar in water until caramelized, add cream and mango chunks and stir well.
4. Pour over the puffs and serve.
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£19.99 £17.99
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