Pedro Ximénez is one of the classic Spanish grape varieties. It flourishes in the hot climate of the south, producing musts which are high in sugar and low in acid, and so ideally suited to the making of sweet wines. It will occasionally be vinified so as to produce dry wines, but it is almost universally perceived as a “sweet” grape.
La Noria is a typically Spanish dessert wine made from Pedro Ximénez. It looks thick just from the colour - dark mahogany – and the visibly gloopy texture. The first thing I notice on the nose is Lyle’s Treacle Pudding, followed by (I swear) celery. On the palate, that celery note strengthens quite powerfully into aniseed balls. I also find it reminds me of mincemeat in grappa. Interesting as these flavours may be, the wine cloys quickly, as there is not much acid to balance the sugar. It might be quite nice poured on vanilla ice cream.
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