Wines At My Table; Week of February 1, 2015; 1/23/2015-2/1/2015: Brownish red color with molasses, toffee, dark chocolate and subtle spice aromas. On the palate it's full bodied, viscous, and persistent with very good acidity that keeps it from being cloying and provides balance. It shows sweet flavors of molasses, honey-dipped figs, caramel, and cinnamon flavors. Long finish
This wine is just WAY too sweet to consume as a dessert wine, even in small doses. We actually ended up serving it over vanilla ice cream and then I finished a little bit left with a cigar. Otherwise it is somewhat not drinkable unless you like raisin and fig juice that is reduced to the point of being a caramel like syrup.
The viscosity of this wine resembles 10W-30, yet it is surprisingly not intolerably sweet. The nose is fig, maple, and raisin. Flavors of golden raisins, almond, fig, date, and a touch of maple & caramel. No acidity to speak of. Alcohol is around 17%, but still seems subdued. An interesting, somewhat lighter style of PX. You won't find any mesmerizing complexity here, just a solid performer.
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(Alvear Montilla-Moriles Pedro Ximénez de Añada) Dark reddish orange brown color with red lights; dried fig, VA and artichoke water nose; medium-heavy weight, spicy fig, preserved plum and molasses palate; long finish