Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

TRIANA, PEDRO XIMENEZ, JEREZ this dense, luscious and bright wine is packed with dry fruits, dates, and

If the dried fruit is very firm, place the dates, raisins and figs in a small bowl and pour 1/4 cup warm water over them. Let sit 10 minutes to plump, then drain. Chop larger dates and figs into bite-sized pieces and place in a mixing bowl.

Prepare dried fruit

In a dry skillet over medium heat, toast the almonds and walnut halves, shaking the pan occasionally, until fragrant and lightly golden, about 3–4 minutes. Remove from heat and let cool slightly.

Toast nuts

Add the toasted nuts to the bowl with the drained dried fruit. Add 1 teaspoon finely grated orange zest and 1 tablespoon Pedro Ximénez from the bottle; toss gently so the fruit and nuts are lightly glazed and smelling of orange and PX. Set aside to absorb flavors for 5–10 minutes.

Combine fruit and nuts

Break or chop the dark chocolate into small pieces. If using cheese, slice the Manchego or break the blue cheese into small wedges and arrange on a serving board.

Prepare chocolate and cheese

Lightly toast the crusty bread or brioche slices until warm and crisp. Optionally rub with a cut clove of garlic for a savory counterpoint (omit if serving as sweet pairing).

Assemble serving bread

Arrange the glazed dried fruit and toasted nuts in a small bowl or mound on a board. Place the chocolate pieces and cheese nearby, and fan the toasted bread slices. Garnish fruit with a few fresh mint leaves if desired.

Plate tasting board

Pour 2–3 oz (about 1/4 cup) of Bodegas Hidalgo Triana Pedro Ximénez into small wine glasses per guest. Present the tasting board alongside the wine so guests can sample combinations — dates with PX, almond with chocolate, or cheese with a sip of the PX to highlight dry fruit, dates and nutty flavors.

Serve with the wine

Timing and temperature: Serve the Pedro Ximénez slightly chilled or at cellar temperature (50–60°F / 10–15°C). Prepare the tasting board components 15–20 minutes before serving so flavors meld but the bread remains crisp.

Storage: Leftover glazed dried fruit can be stored in an airtight container in the refrigerator for up to 3 days. Toasted nuts are best kept at room temperature in a sealed container for 2–3 days. Reseal the sherry bottle and store upright in a cool, dark place.

Bodegas Hidalgo Triana Pedro Ximénez (PX) sweet sherry

Assorted dried fruits (dates, raisins, figs)

Toasted almonds (whole or slivered)

Walnut halves

Orange zest (finely grated)

Dark chocolate (70% cacao), small pieces

Crusty bread or toasted brioche slices (for serving)

Soft blue cheese or aged Manchego (optional)

Fresh mint leaves (garnish, optional)

Warm water (for softening dried fruit, optional)

Light drizzle of Pedro Ximénez (from bottle) for glazing fruit

BODEGAS HIDALGO

Make BODEGAS HIDALGO Recipe in just 30m. TRIANA, PEDRO XIMENEZ, JEREZ this dense, luscious and bright wine is packed with dry fruits, dates, and

BODEGAS HIDALGO

Descriptors

Tasting Notes

Food Pairings

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