Don Px 1999, Spain Recipe

1. Chill and prepare bottle

Chill the Don PX 1999 in the refrigerator for 1–2 hours prior to serving so it reaches about 10–12°C (50–54°F). If you prefer it slightly warmer, remove it from the fridge 10–15 minutes before serving. Gently wipe the bottle and label dry.

2. Before opening, hold the bottle upright for a few minutes to allow any sediment to settle to the bottom. Pedro Ximénez is viscous and may have concentrated sediments in an older vintage.

3. Open the bottle carefully with a corkscrew or by easing the closure out. Pour a small rinse (about 2 tablespoons) into your first glass and swirl, then discard the rinse if you wish to ensure the glass is clean and to aerate the wine slightly.

4. Glassware and portioning

Serve in small dessert or sherry glasses (1.5–2.5 oz pours). Pour approximately 2–3 oz (60–90 ml) per serving so guests can appreciate the wine's aromas and concentration without being overwhelmed by sweetness.

5. Garnish and aromatics

Express an orange peel over each glass by holding the peel over the wine and giving it a quick twist so the oils spray onto the surface. Drop one twist into the glass if desired. For a nutty accent, scatter a small pinch (about 1/2 teaspoon) of toasted almond slivers on a spoon to rest beside the glass or on the tasting plate.

6. Optional: shave a small amount of dark chocolate over the surface or serve a tiny grated portion on the plate to complement the wine's raisin, molasses and chocolate notes.

7. Build the tasting plate

Arrange the cheese slices, quince paste, nuts, and toasted baguette slices or crackers on a small board or plate. Provide one or two small pieces of dark chocolate on the plate as well. Keep portions modest — the Don PX is intensely sweet and the savory, salty, and bitter elements should be small accents.

8. Cheese pairing guidance

Taste a small piece of cheese first, then a sip of Don PX. The wine’s sweetness will complement salty, nutty manchego and contrast blue cheese. Try quince paste with a bite of cheese followed by the wine to experience classic Iberian pairings.

9. Nuts and bread

Toast almond slivers lightly in a dry skillet over medium heat for 90 seconds, shaking frequently, until fragrant and lightly golden. Cool and place on the plate. Warm or lightly toast baguette slices if using, then allow to cool so they do not melt the quince paste or chocolate.