An Italian classic with a summer twist. The richness and natural sweetness of Pedro Ximénez meet coffee and ice cream in an irresistible dessert-style serve.
Ingredients
Instructions
Affogato
Method
Low glass or short tumbler
Garnish: Dark chocolate shavings or toasted almond
Why it works: PX, coffee, and vanilla form a perfect triangle: sweet, deep, indulgent without excess.
Serving and consuming
Pedro Ximénez with food
Pedro Ximénez should be served slightly chilled, at between 12 and 14ºC, though the younger wines may be served at lower temperatures.
It is a dessert in itself, though combining exceptionally well with desserts based on slightly bitter chocolate, with ice-creams and blue cheeses of great intensity, such as Cabrales or Roquefort.
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Always serve slightly chilled
Serve between 12 & 14º C in a white wine glass.
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A dessert in itself
A perfect way to finish a meal. Pairs perfectly with desserts that aren't too sweet.
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Style of glass
In traditional wide rimmed catavinos or in a white wine glass.