The Pedro Ximenez grape is a white variety of grape which is primarily recognised and acclaimed for its contribution in the production of outstandingly rich, sweet dessert wines, traditionally hailing from the Andalusian regions of Spain. It is named after the soldier who brought it to Spain from the Rhine, and perhaps due to its distinctive sweetness and intense flavour profile, this grape has achieved great prominence in its adopted homeland.
The Pedro Ximenez grape is celebrated for its unique properties and behaviours. The grape tends to produce extremely high levels of sugar, which lends its wines a significant depth of sweetness. This is highlighted in the traditional Spanish method of laying the harvested grapes out to dry in the hot sun, a process known as ‘asoleo’, which further concentrates these sugars before fermentation. This sun-drying process allows the grapes to almost turn into raisins, which intensifies the sweetness even more, giving the wines a certain syrupy richness.
The dessert wines derived from the Pedro Ximenez grape are often dark and viscous, with a complex bouquet of molasses-like flavours, including notes of dates, figs, dark chocolate and coffee, and finished with a surprising acidity which balances its overwhelming sweetness. These charming wines pair excellently with a variety of desserts and cheeses.
Besides its use in dessert wines, the Pedro Ximenez grape is also employed in the production of sherry in Spain, used as a sweetening agent for other sherries, and is also found in certain regions of Australia. The grape bears smaller fruit, and prefers a warmer climate to flourish.
In summary, the Pedro Ximenez grape is an exquisitely unique grape type that has carved out a firm place for itself in the vineyards of Andalusia and beyond, specifically establishing itself as a favourite for those sweet-toothed wine lovers.
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