Pedro Ximénez

Pedro Ximénez (often abbreviated as PX) is a white wine grape used to produce some of Spain’s most famous, richest and sweetest, fortified wines. The grape is primarily grown in the Andalusia region, particularly in Montilla-Moriles and Jerez, Pedro Ximénez grapes are often sun-dried to concentrate their sugars before fermentation. While it’s best known for sweet sherries, PX is also used in unfortified wines and occasionally in brandy.

The color of Pedro Ximénez grapes are deep amber to dark mahogany in fortified wines and pale gold in dry wines. The wines are full-bodied, often unctuous and velvety in texture. The acidity is low, to give a smooth and rich mouthfeel.

Pedro Ximénez is typically used to make extremely sweet dessert wines. These wines can be aged for decades in a solera system, developing layers of complexity. 

Taste

Pedro Ximénez wines, particularly the famous sweet sherries, are known for their intense, concentrated flavors and sweetness. The fruity elements are dried figs, raisins, prunes, and candied orange peel. 

The sweet wines can be exceptionally sweet—often described as liquid raisins or molasses, because of to the sun-drying process (asoleo).

The wines also contain elements of toasted nuts (walnut, almond), caramel, toffee, and chocolate. The spice notes are hints of coffee, licorice, and sometimes balsamic or smoky undertones in older, more aged examples.