Who is Pedro Ximenez? Not a wine maker, not a vineyard owner… so rather what is PX is the question. The name of a grape varietal used to make a viscous, sweet, fortified Spanish sherry, Pedro Ximenez, is port’s less pricey cousin. Grapes are dried on straw mats in the sun to concentrate their sugars (the winery calls what is pressed “raisin juice”), then fermented in stainless steel tanks before being fortified with liquor and finally aged in oak. The process creates a delicious dessert wine perfect for sipping on cozy winter nights. And because of the fortification, it will last for a few weeks after opening.
Two varieties are found in Utah, both made by Alvear, and of a similar price. We chose the Pedro Ximenez Solera 1927 for its deep brown color, notes of chocolate, caramel, dates and raisins. Preferably served with a slight chill, about 50-58 degrees, this wine is excellent with an after-dinner cheese course, or alongside of a Spanish flan. Years ago when visiting Spain we were advised that it is not a good pair with chocolate desserts, as both flavors are too rich and intense and will compete with each other. One of our favorite ways to enjoy PX is as dessert. See this week’s recipe!
Pleasant companion for: Blue cheese, aged manchego with membrillo, crème brulees, panna cottas and flans, rustic fall fruit crostatas, ice cream.
Try with our Vanilla Ice Cream with PX.
750ml – $25.28 @ Utah DABC Stores
Region…………Montilla Moriles, Spain
Grapes………..100% Pedro Ximenez