Pedro Ximenez

Q: What is Pedro Ximénez and how does it differ from other sweet wines?

PX is not a dessert wine in the classic sense, but a Solera-aged oxidation wine from dried grapes. The result is a syrupy, almost black wine with aromas of raisins, dates, and honey—denser and more complex than, for example, a Sauternes or a Trockenbeerenauslese.

Q: How do I serve Pedro Ximénez correctly?

Slightly chilled at 12–14 °C, in a small sherry glass or copita. Because of the high sugar density, 5–6 cl per person is sufficient. Once opened, a bottle keeps for several weeks in the refrigerator thanks to the high alcohol and sugar content.

Q: How do PX from Jerez and from Montilla-Moriles differ?

Both regions are located in Andalusia and use the same asoleo process. Montilla-Moriles often works with older vines on limestone soils and traditionally dispenses with fortification—the wines often seem somewhat lighter in alcohol, but similarly sweet. Jerez stands for the best-known Solera bottlings with a long trading history.

More info

At a glance

Products: 9

The Pedro Ximénez – affectionately called "PX" by lovers – is the queen of sweet wines. What makes it so special is the traditional Asoleo process: after the harvest, the grapes are dried in the Andalusian sun into raisins, which creates a must with extreme sugar concentration. In the famous Solera system, it matures into an almost black, syrupy wine with a bouquet of raisins, figs, dates, and honey – complex, lush, and unmistakable.

The home of the grape variety is sun-drenched Andalusia in southern Spain, where it is primarily at home in the Denominaciones Jerez and Montilla-Moriles. At Vinoscout, you will discover a small, hand-picked selection of carefully chosen Pedro Ximénez wines – from accessible entry-level to noble rarity for special moments.

9 products

Gold

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Spain

Jerez

Pedro Ximenez

Don Zoilo Pedro Ximenez Sherry

Williams & Humbert

16,90 €

0,75 l

22,53 €/l

Nutrition

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Spain

Pedro Ximenez

Very Old Harvest Pedro Ximenez DO

Ximénez-Spinola

73,00 €

0,75 l

97,33 €/l

Nutrition

95

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Spain

Pedro Ximenez

Old Harvest Pedro Ximenez D.O. 0.5L

Ximénez-Spinola

32,00 €

0,5 l

64,00 €/l

Nutrition

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Spain

Pedro Ximenez

Fermentacion Lenta 2023

Ximénez-Spinola

41,00 €

0,75 l

54,67 €/l

Nutrition

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Romate Duquesa Pedro Ximénez Reserva Especial

Spain

Pedro Ximenez

Romate Duquesa Pedro Ximénez Reserva Especial

Sanchez Romate

24,60 €

0,75 l

32,80 €/l

Nutrition

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Spain

Pedro Ximenez

PX Delicado Cosecha 0.5L 2024

Ximénez-Spinola

29,00 €

0,5 l

58,00 €/l

Nutrition

92

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Spain

Andalusia

Pedro Ximenez

Sherry Pedro Ximenez 1827

Osborne 4.7

13,57 €

0,75 l

18,09 €/l

Nutrition

Gold

Save Go to wishlist

16,95 €

0,75 l

22,60 €/l

Nutrition

Bronze

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Lustau Pedro Ximenez Sherry San Emilio Solera Reserva

Spain

Andalusia

Pedro Ximenez

Lustau Pedro Ximenez Sherry San Emilio Solera Reserva

Emilio Lustau 5.0

26,95 €

0,75 l

35,93 €/l

Nutrition

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Quick answers

What is Pedro Ximénez and how does it differ from other sweet wines?

PX is not a dessert wine in the classic sense, but a Solera-aged oxidation wine from dried grapes. The result is a syrupy, almost black wine with aromas of raisins, dates, and honey—denser and more complex than, for example, a Sauternes or a Trockenbeerenauslese.

What does the asoleo process mean?

After harvest, the grapes are laid out on straw mats in the Andalusian sun and dried into raisins. In the process, they lose up to 70% of their water content—the remaining must has an extreme sugar concentration, which gives the PX its characteristic density.

What does Pedro Ximénez go best with?

Classically with vanilla ice cream—the warm wine over cold ice cream is one of the simplest and most effective combinations. Equally good with blue cheese, dark chocolate, or a plate of dried fruits and nuts. Also pure as a digestif after a meal.

How do I serve Pedro Ximénez correctly?

Slightly chilled at 12–14 °C, in a small sherry glass or copita. Because of the high sugar density, 5–6 cl per person is sufficient. Once opened, a bottle keeps for several weeks in the refrigerator thanks to the high alcohol and sugar content.

How do PX from Jerez and from Montilla-Moriles differ?

Both regions are located in Andalusia and use the same asoleo process. Montilla-Moriles often works with older vines on limestone soils and traditionally dispenses with fortification—the wines often seem somewhat lighter in alcohol, but similarly sweet. Jerez stands for the best-known Solera bottlings with a long trading history.

How long does an opened bottle of Pedro Ximénez keep?

Due to the high sugar and alcohol content, PX is significantly more stable than table wine. Four to eight weeks in the refrigerator are easily possible without the wine noticeably losing character. Nevertheless: the fresher, the more lively the fruit.

Pedro Ximénez – the sweetest sherry in the world

If you are looking for a wine that offers pure pleasure in its most concentrated form, you have come to the right place with Pedro Ximénez. This extraordinary luscious wine specialty from Spanish Andalusia is made from overripe grapes of the same grape variety, dried in the sun. The result is a deep brown, almost black elixir with a velvety, syrupy texture and a sweetness that is second to none – carried by intense aromas of raisins, dates, figs, and dark chocolate.

Origin and character

Pedro Ximénez, or PX for short, is firmly rooted in the Sherry region around Jerez de la Frontera. The hot Andalusian climate ensures that the grapes dry on straw mats in the sun after harvest, gaining extreme concentration in the process. Many PX wines subsequently mature for years in the solera system, which gives them remarkable depth and complexity.

Our range at Vinoscout

At Vinoscout, you will find a small, hand-picked selection of carefully chosen Pedro Ximénez wines. Renowned houses such as Emilio Lustau, González Byass, Williams & Humbert, and Osborne are represented – from accessible entry-level to aged rarities like the Very Old Harvest PX. Whether enjoyed pure over vanilla ice cream, with cheese, or simply as a digestif: A good PX is always an experience.

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