Important grape, along with Palomino Fino, in the production of Sherry. Pedro Ximénez, or P.X. as it is also known, can be quite crisp and dry when vinified still but is more frequently used as a sweetening agent in Sherry. The grapes are dried in the sun to concentrate the sugars and flavors. In the DO of Montilla-Moriles in the south of Spain the dried P.X. grapes are vinified and then aged in barrel for many years and produce fortified wines of considerable character and sweetness. Citrus fruit notes are common in the dry style but the fortified versions can be heavy with figs, dates, molasses and coffee.
|Osborne pale dry sherry Jerez de la Frontera NV||Jerez de la Frontera||Fortified|
|Carlos Aranda Pedro Ximénez Mendoza 2006||Mendoza||White|
|Bodegas Toro Albalá Don PX Pedro Ximénez Gran Riserva 1971||Montilla-Moriles||Fortified|
|Bodegas Toro Albalá Don PX Pedro Ximénez Gran Riserva 1975||Córdoba||Fortified|
|Valdespino Hartley and Gibson's Diez y Ocho Cream Sherry NV||Jerez de la Frontera||Fortified|
|Alvear Carlos VII Amontillado Montilla-Moriles NV||Montilla-Moriles||Fortified|