Fernando de Castilla Classic Pedro Ximénez, DO Jerez-Xérès-Sherry NV

Was I made for ice cream or was ice cream made for me? Pedro Ximénez grapes are harvested and dried for up to 2 days in the hot September Spanish sun. They are pressed and fermented, with the addition of 15% alcohol to aid fermentation (as the must is so sweet). The wine doesn't complete its final fermentation, so some sugars remain to give the Sherry its rich sweetness. Ageing takes place in the traditional solera and criadera system - barrel ageing is around 10 years overall.