I've had this notion of hosting a vertical tasting of Pedro Ximenez and the idea keeps rattling and rattling around. I'm having trouble with two things: should it follow a meal or be done on its own? That's number one, and my sense is that, given the nature of the stuff, for its own sake makes more sense. I think it would just be too much to try following a full-scale meal. Second issue then arises: what to accompany? I've participated in countless wine tastings, but this isn't the same thing. Fruits and nuts and cheeses logically suggest themselves, and I suppose that all three should be available, but this kind of tasting is new to me and I am seeking all advice, experienced or otherwise.