{"id":13344,"date":"2021-03-05T13:51:38","date_gmt":"2021-03-05T18:51:38","guid":{"rendered":"https:\/\/www.winetraveler.com\/?post_type=grape&p=13344"},"modified":"2023-01-31T09:49:22","modified_gmt":"2023-01-31T14:49:22","slug":"pedro-ximenez","status":"publish","type":"grape","link":"https:\/\/www.winetraveler.com\/grape\/pedro-ximenez\/","title":{"rendered":"Pedro Xim\u00e9nez"},"content":{"rendered":"

In the Andaluc\u00eda region of Spain, just south of Seville, lies a region known as the Sherry Triangle<\/strong><\/a><\/span>. Here the Winetraveler will find the home of Bull Fighting, Flamenco music and dancing, Formula 1 Grand Prix auto racing, and a grape that’s known for its sticky nature and bears the mysterious name Pedro Xim\u00e9nez. Commonly referred to as P.X., this grape is usually vinified into intensely sweet and dense wine. And like many ancient varietals, its origins are cloudy. There are several accounts as to where P.X. came from and how it was named, with uncertain authenticity that is circulated as accurate. Still, with a name like Pedro Xim\u00e9nez, it’s hard not to speculate if there was an actual person named Pedro Xim\u00e9nez.<\/p>\n

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RELATED:<\/strong> 9 Authentic Things To Do in Sevilla Spain<\/strong><\/a><\/p>\n

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The Climate and Terroir of Pedro Xim\u00e9nez<\/strong><\/h2>\n

Nowadays, P.X. is best known for its role in the production of Sherry wines crafted in the three coastal towns of Jerez de la Frontera, Sanl\u00facar de Barrameda, and El Puerto de Santa Mar\u00eda, AKA the Sherry Triangle. Unlike the prolific Palomino grape that’s primarily grown within the triangle, most Pedro Xim\u00e9nez grapes are grown inland outside the triangle. Here, the soil is white from its richness in calcium carbonate, clay and soft loam composition. While the climate is simultaneously semi-continental and Mediterranean; having long, hot, dry summers, low humidity and short winters, it’s prone to spoilage when grown in Jerez’s damp coastal regions, and Montilla-Moriles\u2019 weather is more ideal for P.X. grapes.<\/p>\n

Production of Pedro Xim\u00e9nez<\/strong><\/h2>\n
\"Pedro<\/a>
Pedro Xim\u00e9nez grapes are sun-dried in open-air for one to three weeks. After placing the grapes on straw mats, the grapes are spread out by hand and turned over once a day while removing unhealthy bunches, allowing them to dry into raisins.<\/em><\/figcaption><\/figure>\n

Pedro Xim\u00e9nez grapes produce wines in a stunning range of colors, flavors, styles and classifications as follows: Amontillado, Palo Cortado, Oloroso, Crema<\/strong><\/em> and Pedro Xim\u00e9nez<\/strong><\/em>. These multiple personalities are achieved in several ways. First, by harvesting late when sugar levels are high or blending with Palomino to create wines with various sugar levels. When harvested late, the grapes are sun-dried in open-air for one to three weeks. After placing the grapes on straw mats, the grapes are spread out by hand and turned over once a day while removing unhealthy bunches, allowing them to dry into raisins.<\/p>\n

Free-flowing air is essential, as is low humidity, to avoid the rotting of the grapes. Again, low humidity is precisely why most P.X. grapes are dried in Montilla-Moriles and then brought to Jerez for blending and aging as a single varietal, fortified or “Sherry Blend.”<\/p>\n

The Solera System<\/strong><\/p>\n

Any discussion of Sherry is incomplete without mention of the solera system, which is a pyramid-like shaped multi-barrel method of blending and aging wine. Each type of Sherry has its own solera with rows of barrels stacked on top of each other. The bottom barrels contain the oldest wine, and a portion of this is poured off for bottling. The empty space left in the barrel is then filled with wine from the next level of barrels, called the 1st criadera. Then these barrels are topped off with wine from the 2nd criadera, and so on. The barrels of a Solera are never emptied, and the top layer of barrels are replenished from newly produced wine called sobretable. The oldest solera still in use is at OsborneWines in C\u00e1diz<\/strong><\/em> and dates back to 1790<\/strong><\/em>.<\/p>\n

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RELATED:<\/strong> The Complete Guide to Sherry Wine<\/strong><\/a><\/p>\n

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Flavors of Pedro Xim\u00e9nez<\/strong><\/h2>\n

On its own, P.X. is thick and sticky with a dark molasses-like color. Its bouquet is vibrant with predominantly sweet notes of dried raisins, figs, and dates, accompanied by the aromas of honey, jam and candied fruit, while reminiscent of roasted coffee, dark chocolate, licorice and tobacco.<\/p>\n

Food Pairing Pedro Xim\u00e9nez Wines<\/strong><\/h2>\n

A few culinary complements to enjoy with Pedro Xim\u00e9nez are Manchego cheese, Cabrales blue cheese, Gorgonzola cheese, brazil nuts, game terrine, foie gras, spicy curry with coconut milk, pecan pie, gingerbread, ice cream especially vanilla and rum-raisin, dark chocolate, churros, Tiramisu, strawberries, banana, citrus and your favorite coffee beverage.<\/p>\n

Current Countries Producing Pedro Xim\u00e9nez:<\/strong><\/h3>\n

Spain<\/p>\n

Argentina<\/p>\n

Australia<\/p>\n

Chile<\/p>\n

Similar Varieties<\/strong><\/h3>\n

Moscatel de Alejandria<\/p>\n

Baladi<\/p>\n

Notable Pedro Xim\u00e9nez Producers:<\/strong><\/h3>\n

Marks & Spencer Very Rare, Spain<\/p>\n

Gonzalez Byass Noe Muy Viejo, Spain<\/p>\n

Gonzalez Byass Nectar Dulce, Spain<\/p>\n

Emilio Lustau ‘Solera Reserva’ San Emilio, Spain<\/p>\n

Domecq Vina 25, Spain<\/p>\n

Bodegas Toro Albala Don PX Seleccion, Spain<\/p>\n

Bodegas Toro Albala Don PX Gran Reserva, Spain<\/p>\n

Bodegas Toro Albala Don PX Convento Seleccion, Spain<\/p>\n

Bodegas Toro Albala Don PX Spain<\/p>\n

Alvear Solera 1927, Spain<\/p>\n

Alvear de Anada, Spain<\/p>\n

Alvear 1927 Spain<\/p>\n

A.R. Valdespino El Candado, Spain<\/p>\n

Vina Falernia Reserva, Chile<\/p>\n

Mayu, Chile<\/p>\n

Turkey Flat Vineyards, Australia<\/p>\n

Dandelion Vineyards’ Legacy of Australia’ XXXO, Australia<\/p>\n

Capitulo 7, Argentina<\/p>\n

Learn About These Other Wine Grape Varieties<\/span><\/strong><\/p>\n

Cabernet Sauvignon<\/strong><\/a><\/div>\n
Chardonnay<\/strong><\/a><\/div>\n
Chenin Blanc<\/strong><\/a><\/div>\n
Cinsault<\/strong><\/a><\/div>\n
Grenache<\/strong><\/a><\/div>\n
Malbec<\/strong><\/a><\/div>\n
Marsanne<\/strong><\/a><\/div>\n
Nebbiolo<\/strong><\/a><\/div>\n
Petit Verdot<\/strong><\/a><\/div>\n
Pinot Grigio<\/strong><\/a><\/div>\n
Pinot Meunier<\/a><\/strong><\/div>\n
Riesling<\/strong><\/a><\/div>\n
Tannat<\/strong><\/a><\/div>\n
Teroldego<\/strong><\/a><\/div>\n
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Written By Jeff Bareilles<\/strong><\/p>\n

Jeff or \u201cJB\u201d is a native to the San Francisco Bay area and wants to live in a world where wine is served with every meal. As a beverage and food professional with more than 20 years of experience, he\u2019s contributed to The Food Lover\u2019s Guide to Wine; The Pho Cookbook (James Beard Award Best Signal Subject 2018); Unforgettable: The Bold Flavors of Paula Wolfert’s Renegade Life (James Beard Award Lifetime Achievement Award 2018); Manresa: An Edible Reflection; Happiness is on the Plate: Episode #1; Wine Spectator; Wine Enthusiast; The Wall Street Journal; San Francisco Chronicle; and GQ Magazine. When he\u2019s not \u201ctasting\u201d and eating he\u2019s writing about food and beverage or developing recipes in his laboratory (AKA: kitchen).<\/em><\/span><\/p>\n

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