Winery AlvearPedro Ximénez 1927
Natural sweet wine
In the mouth this natural sweet wine is a powerful mainly marked by the residual sugar.
This wine generally goes well with blue cheese and sweet desserts.
The Pedro Ximénez 1927 of the Winery Alvear is in the top 60 of wines of Montilla-Moriles.
Taste structure of the Pedro Ximénez 1927 from the Winery Alvear
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pedro Ximénez 1927 of Winery Alvear in the region of Andalousie is a powerful mainly marked by the residual sugar.
Wine flavors and olphactive analysis
On the nose the Pedro Ximénez 1927 of Winery Alvear in the region of Andalousie often reveals types of flavors of cream, oaky or vanilla and sometimes also flavors of coffee, plum or cocoa.
Food and wine pairings with Pedro Ximénez 1927
Pairings that work perfectly with Pedro Ximénez 1927
Original food and wine pairings with Pedro Ximénez 1927
The Pedro Ximénez 1927 of Winery Alvear matches generally quite well with dishes of sweet desserts or blue cheese such as recipes of pancakes or gnocchi with three cheeses.
Details and technical informations about Winery Alvear's Pedro Ximénez 1927.
Discover the grape variety: Piquepoul Blanc
Lively, taut dry whites with a pale golden colour with green highlights, slender palate and cutting acidity, showing signature aromas of citrus (lime), white flowers (hawthorn), green apple and Mediterranean saline notes. Thirst-quenching Languedoc profile, perfect with shellfish and seafood. Absolute star of the Picpoul de Pinet AOC, the great dry white of the Languedoc. Native French white variety from the Languedoc, whose name means "lip-stinger".
Last vintages of this wine
The best vintages of Pedro Ximénez 1927 from Winery Alvear are 2011, 2000, 2015, 2013 and 2008.
Informations about the Winery Alvear
The Winery Alvear is one of of the world's greatest 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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
