with National Import manager Rafael Rodriguez and JC Marin of Jorge Ordonez Selections
Friday February26th 7-9PM
Free at Wolfe’s WINE Shoppe on the Mile
The “Unsung Hero” of Montilla
What is dark, sticky, transforms plain vanilla ice cream into a feast and can cost as little as a few value meals at McDonald’s. The answer is a varietal wine that is, quite unjustifiably, unknown to the great majority of wine enthusiasts yet has unique, and uniquely useful, properties.
Rich PX, made from Pedro Ximénez grapes grown in Andalucia, actually improves in an opened bottle – unlike most wines which are fragile little things that need to be drunk within days, sometimes hours, of being exposed to air. One bottle can therefore last for weeks, not least because the wine is so sweet that you really need only a tiny amount at a time. In fact, so sweet is most is probably blacklisted by any dentist. Its extreme sweetness means that it is one of very few wines rich enough to stand up to chocolate. It is hardly surprising that PX is not widely known. Sweet wines, unfairly, are not fashionable. This one is the pride and joy of a wine region that has labored for most of its history in the shadow of another region that is currently, again unfairly, unfashionable – the sherry region. For many years PX’s native region Montilla-Moriles south of Cordoba struggled to carve a separate identity from sherry. Pedro Ximénez is the dominant grape variety grown in the mountain countryside around the towns of Montilla and Moriles, a good two or three hours’ drive north east of the sherry capital Jerez. Although it has the same chalky white soils as sherry country, Montilla-Moriles is higher and has a more extreme climate, naturally producing much riper grapes. It makes various wines similar to but slightly softer than the common sherry styles – in fact the name of Amontillado sherry means ‘in the style of Montilla’ – but Montilla-Moriles’ real distinction is its range of really sweet wines made by drying the Pedro Ximénez grapes in the sun for several days as shown below, thereby concentrating the sugar content, before pressing the grapes and adding neutral spirit to make a particularly unctuous liquid.
The Alvear family has been making Montilla’s since its inception in 1729 and to this day still farm the 307.2 acres to make the “unsung hero”.Join us as Rafael and JC taste us through a full line up of this amazing producer.
FREE to all Wolfe Pack who call (305) 445-4567 or E-mail with an RSVP to firstname.lastname@example.org or send a tweet @wolfeswines
Wines to be tasted:
Amontillado Crème , Fino, Pale Crème, Pedro Ximenez, Solera 1927, Pedro Ximenez 2008