The Pedro Ximenez grape, often shortened to PX, is a white wine grape originating from Andalusia, Spain's south-western region. The grape is notably high in sugar content due to its large size and thin skin. It is best known for its use in the production of opulently sweet and unctuous dessert wines.
The Pedro Ximenez grape is olive-shaped, small and dark, almost black, when fully ripe. The grape is typically dried under the hot Spanish sun after harvest, converting its sugars into a concentrated, intensely sweet juice. The desiccation process, referred to as "asoleo", adds an exceptional layer of complexity to the resultant wine, offering notes of dried fruits, honey, and molasses.
Unlike other grape types, the Pedro Ximenez grape produces wines marked by an extraordinarily dark and viscous nature that sets them apart. Such wines are often enjoyed at the conclusion of a meal, paired with blue cheese, dark chocolate, or simply sipped alone as a 'liquid dessert'.
One must note that Pedro Ximenez wines are naturally sweet and high in alcohol. They feature a thick, syrup-like mouthfeel brimming with flavours of toffee, fig, coffee, and dark chocolate. A positive trait of these wines is that, despite their strong sweetness, they still present balanced acidity. This creates an enjoyable drinking experience, as the acidity prevents the wine from becoming cloyingly sweet.
In recent years, interest in the Pedro Ximenez grape has stretched beyond Spain. Growers in the Australian region of South Australia and the New Zealand region of Hawke's Bay have started cultivating this grape type, invariably attracting wine enthusiasts due to the unique charm of the Pedro Ximenez grape.
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