Equipo Navazos - 'Casa del Inca' Pedro Ximenez 2011

$88.00
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Regular price $88.00

"Usually you will only ever see PX grapes going towards the most glorious and sweetest of Sherries - prized amongst wine lovers. Here we have an exquisite table wine (not fortified) made from sweet PX grapes. It has about the same amount of sweetness of a classical PX Sherry (ie very sweet) but is fresher as it isn't fortified. On the nose it has a plethora of aromatics from golden raisins, prunes, candied tangelo, nutmeg, dried clove, vanilla syrup, and date loaf. It is rich and superbly sweet on the palate - which is just gorgeous. Notes of candied almonds and dates which linger out on to the very long finish. Drink this happily over the next decade or so."

 

--------THE PRODUCER--------

Equipo Navazos

Equipo Navazos is one of the most intriguing, dynamic and compelling projects in the world of wine today. They seek out the best of the best – forgotten barrels that have often lain hidden for decades, wines with a spellbinding intensity, elegance and texture. These are the DRCs of sherry. Hugh Johnson described them as ‘Montrachet for a fraction of the price’.

 

--------THE GRAPE--------

Pedrox Ximenez

Pedro Ximenez is one of the most fantastic white grapes around. As a plain white wine it can oft be dull, bland and boring yet all is changed when made into Sherry in the region of Jerez in southwest Spain. Here, Pedro Ximenez grapes are dried out and made into the most lush sweet Sherry wines. They are the greatest epiphany that any a wine drinker will stumble upon. Liquid date loaf and chocolate all in a glass!

 

--------THE REGION--------

Jerez

Jerez is the small region in the southwest of Spain that makes the legendary fortified wines of Sherry. There is actually a triangle of towns that make up the Sherry hub in the southwest but Jerez is the leading, and most important, town but is joined with Montilla-Moriles and Sanlucar-de-Barrameda.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir. 

"Usually you will only ever see PX grapes going towards the most glorious and sweetest of Sherries - prized amongst wine lovers. Here we have an exquisite table wine (not fortified) made from sweet PX grapes. It has about the same amount of sweetness of a classical PX Sherry (ie very sweet) but is fresher as it isn't fortified. On the nose it has a plethora of aromatics from golden raisins, prunes, candied tangelo, nutmeg, dried clove, vanilla syrup, and date loaf. It is rich and superbly sweet on the palate - which is just gorgeous. Notes of candied almonds and dates which linger out on to the very long finish. Drink this happily over the next decade or so."

 

--------THE PRODUCER--------

Equipo Navazos

Equipo Navazos is one of the most intriguing, dynamic and compelling projects in the world of wine today. They seek out the best of the best – forgotten barrels that have often lain hidden for decades, wines with a spellbinding intensity, elegance and texture. These are the DRCs of sherry. Hugh Johnson described them as ‘Montrachet for a fraction of the price’.

 

--------THE GRAPE--------

Pedrox Ximenez

Pedro Ximenez is one of the most fantastic white grapes around. As a plain white wine it can oft be dull, bland and boring yet all is changed when made into Sherry in the region of Jerez in southwest Spain. Here, Pedro Ximenez grapes are dried out and made into the most lush sweet Sherry wines. They are the greatest epiphany that any a wine drinker will stumble upon. Liquid date loaf and chocolate all in a glass!

 

--------THE REGION--------

Jerez

Jerez is the small region in the southwest of Spain that makes the legendary fortified wines of Sherry. There is actually a triangle of towns that make up the Sherry hub in the southwest but Jerez is the leading, and most important, town but is joined with Montilla-Moriles and Sanlucar-de-Barrameda.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir.