Winery J. MorlaY Ca Sherry Solera No.23 Pedro Ximenez
White wine
This wine generally goes well with blue cheese and sweet desserts.
Food and wine pairings with Y Ca Sherry Solera No.23 Pedro Ximenez
Pairings that work perfectly with Y Ca Sherry Solera No.23 Pedro Ximenez
Original food and wine pairings with Y Ca Sherry Solera No.23 Pedro Ximenez
The Y Ca Sherry Solera No.23 Pedro Ximenez of Winery J. Morla matches generally quite well with dishes of sweet desserts or blue cheese such as recipes of ultra-fast and yet so light... or pasta with 4 cheeses: mascarpone, gorgonzola, goat and emmental.
Details and technical informations about Winery J. Morla's Y Ca Sherry Solera No.23 Pedro Ximenez.
Discover the grape variety: Danlas
Simple and fresh dry whites, pale golden colour, supple mouth with preserved acidity, with understated aromas of citrus and southern white flowers. Early-ripening and productive. Grown in small quantities in southern France, occasionally used in southern blends. French white grape bred in 1958 in Montpellier by Paul Truel (Chasselas x Ugni Blanc).
Last vintages of this wine
The best vintages of Y Ca Sherry Solera No.23 Pedro Ximenez from Winery J. Morla are 0
Informations about the Winery J. Morla
The Winery J. Morla is one of of the world's greatest estates. It offers 2 wines for sale in the of Jerez-Xérès-Sherry to come and discover on site or to buy online.
The wine region of Jerez-Xérès-Sherry
Global cradle of Andalusian Sherry, albariza soils (white calcareous marls) over ~7,000 ha around Jerez. Signature Palomino Fino under flor veil gives lively, saline Fino with signature notes of almond, yeast, green apple and a cutting iodine touch; more marine Manzanilla (Sanlúcar). Unveiled Oloroso in grand oxidation (walnut, caramel, tobacco, leather). Intense sweet black Pedro Ximénez (fig, raisin, coffee, molasses).
The wine region of Andalousie
Dry, sun-baked southern Spain, world cradle of fortified and oxidative wines. Sherry from Jerez is the signature: Palomino Fino under a veil of flor yields lively, saline Fino with signature notes of almond, yeast, green apple and a sharp iodine edge; more maritime Manzanilla (Sanlúcar); unveiled Oloroso in grand oxidation (walnut, caramel, tobacco). Pedro Ximénez from Montilla-Moriles: intense dark sweet (fig, raisin, coffee, molasses). Also muscat Málaga.
The word of the wine: Maccabeo
See macabeu.
