Pedro Ximénez

Pedro Ximénez is a white grape variety primarily grown in the southern Spanish region of Andalusia. It is best known for its use in the production of a sweet, dark, and viscous dessert wine that also bears its name.

History

The origins of Pedro Ximénez are unclear. Some believe it was introduced to Spain by soldier and writer Pedro Ximénez de Urrea, while others suggest it was brought by the Moors during their occupation of Spain. Despite these theories, the grape's true origins remain a mystery.

Cultivation

Pedro Ximénez is primarily grown in the Denominación de Origen (DO) regions of Montilla-Moriles and Jerez. The grape thrives in the region's hot and dry climate, which allows it to fully ripen and develop high sugar levels.

Wine Production

The process of making Pedro Ximénez wine is unique. The grapes are left to dry in the sun for one to two weeks, which concentrates their sugars and flavors. This process, known as passerillage, results in a must that is exceptionally sweet. The must is then fermented and fortified with brandy to halt fermentation and preserve the wine's high sugar content. The wine is aged in a solera system, which involves a series of barrels where younger wines are gradually blended with older ones.

Characteristics

Pedro Ximénez wines are known for their intense sweetness, balanced by a good acidity. They have a dark, almost black color and a thick, syrupy texture. The wines are rich in flavors of dried fruits, molasses, chocolate, and spices.

Food Pairing

Due to its sweetness, Pedro Ximénez wine is often served as a dessert wine. It pairs well with rich, sweet desserts, blue cheeses, and foie gras. It can also be drizzled over vanilla ice cream for a decadent treat.

See Also

• Sherry
• Spanish wine
• Fortified wine

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