Popping into a pleasant wine and cocktail bar on Upper Street in Islington before meeting some friends, I tried my first glass of Pedro Ximenez. Known for being a great grape for creating Sherry, in this instance it was a glass of very dry, rather too crisp almost tasteless Chilean white.
For me it had little depth, flavour or nose, and I can only assume that it gets much better as it ages on the vine and gets sweeter and sweeter...
Not one I will be trying again!
Dry, light high altitude vineyards deliver a crisp, fresh wine with peach nose
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