Winery AlvearCB Fino Pedro Ximenez
Natural sweet wine
In the mouth this natural sweet wine is a powerful with a good balance between acidity and sweetness.
This wine generally goes well with blue cheese and sweet desserts.
Taste structure of the CB Fino Pedro Ximenez from the Winery Alvear
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the CB Fino Pedro Ximenez of Winery Alvear in the region of Andalousie is a powerful with a good balance between acidity and sweetness.
Wine flavors and olphactive analysis
On the nose the CB Fino Pedro Ximenez of Winery Alvear in the region of Andalousie often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with CB Fino Pedro Ximenez
Pairings that work perfectly with CB Fino Pedro Ximenez
Original food and wine pairings with CB Fino Pedro Ximenez
The CB Fino Pedro Ximenez of Winery Alvear matches generally quite well with dishes of sweet desserts or blue cheese such as recipes of plain cupcakes or three-cheese pâté.
Details and technical informations about Winery Alvear's CB Fino Pedro Ximenez.
Discover the grape variety: Malvar
Fresh, aromatic dry whites with a pale golden colour, a supple palate and preserved acidity, showing signature aromas of citrus (lemon, grapefruit), white flowers, white-fleshed fruits (pear) and calcareous mineral notes. Continental refreshing profile. An essential component of Vinos de Madrid DO sub-region of Arganda, defining the viticultural identity of the Spanish capital region. Native white variety from Madrid, productive and historic.
Last vintages of this wine
The best vintages of CB Fino Pedro Ximenez from Winery Alvear are 0, 1969
Informations about the Winery Alvear
The Winery Alvear is one of of the world's great estates. It offers 65 wines for sale in the of Montilla-Moriles to come and discover on site or to buy online.
The wine region of Montilla-Moriles
Andalusian DO south of Córdoba, long confused with neighboring Jerez. Pedro Ximénez signature king grape: harvested fully ripe then sun-dried (soleo). Sweet liquoroso signature wines with signature notes of raisin, dried fig, date, caramel, coffee, licorice, dark chocolate and balsamic hint, unctuous long palate — the densest PX dessert wine in the world. Also dry solera versions (Fino, Amontillado, Oloroso).
The wine region of Andalousie
Dry, sun-baked southern Spain, world cradle of fortified and oxidative wines. Sherry from Jerez is the signature: Palomino Fino under a veil of flor yields lively, saline Fino with signature notes of almond, yeast, green apple and a sharp iodine edge; more maritime Manzanilla (Sanlúcar); unveiled Oloroso in grand oxidation (walnut, caramel, tobacco). Pedro Ximénez from Montilla-Moriles: intense dark sweet (fig, raisin, coffee, molasses). Also muscat Málaga.
The word of the wine: Sulphites
Chemical compounds derived from sulphur (better known in the wine world as SO2) and used by winemakers for their antiseptic, antioxidant and antioxidant properties.
