quote:Originally posted by on the wine:
Slight Correction --> What I brought to the dinner was Gonzales Byass Noe Pedro Ximinez Muy Viejo. But it was thick, sticky and almost black.
That was really tasty and showed a bit more acidity to balance the sweetness. Regardless, that sherry is of better quality than the Alvear Montilla-Moriles. A more appropriate comparison would be the VORS Noe vs the vintage PX Montilla-Moriles from Toro Albala. In that case, the Toro Albala wins hands down for me.