According to Jancis Robinson’s “Guide to Wine Grapes“, Pedro Ximenez “… is capable of producing very ripe grapes and is by far the dominant grape for the sherry-like wines of [Montilla-Moriles->http://www.montilla-moriles.org/].” My experience, up until my moving to Spain, was that of watching a small bottle of PX linger on the shelf at my retail wine shop without anyone quite knowing how to sell it!
This has changed, and while I still haven’t found a direct connection with this mysterious wine, I have learned that I need to explore it more. I’ve even read that it is often poured over vanilla ice cream! – though this is also not the only way that people use this grape. Depending on where it is produced, it can create a crisp dry sherry with a rich nuttiness and delicate melon aromas.
Below are a few notes, the first obviously from a sweeter version, while the last three quick notes I took at [FENAVIN->http://fenavin.org/entrada.php] on the drier version of this grape. Let me know what you think!
Till soon, Ryan
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