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, honey or dried fruit and sometimes also flavors of dried fruit, black fruit or red fruit.
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 apple, pear and gorgonzola pizza.
Details and technical informations about Winery Alvear's Pedro Ximénez 1927.
Discover the grape variety: Fer
Fer or Fer Servadou, which means "easy to keep" in Occitan, or Mansois in Aveyron or Braucol in Gaillac, is a black grape variety grown in the southwest. It owes its name to its shoots and wood, which are "hard as iron", with medium-sized bunches and firm, juicy berries, and is characterized by its herbaceous taste (which is also found in Cabernet Franc). Iron is a grape variety resistant to frost and disease. Its buds come out late, but its growth accelerates and it matures quite quickly. For a good production, it prefers long pruning. Iron is used alone for the AOC Marcillac wines and in blends for the wines of the Gaillac, Madiran, Béarn and Fronton appellations. These wines have a deep colour, expressive tannins, they are round and fruity (blackcurrant, raspberry and green pepper...)
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
The wine region of Montilla-Moriles is located in the region of Andalousie of Spain. Wineries and vineyards like the Domaine Toro Albalá or the Domaine Cruz Conde produce mainly wines natural sweet, white and sweet. The most planted grape varieties in the region of Montilla-Moriles are Verdejo, Cabernet-Sauvignon and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Montilla-Moriles often reveals types of flavors of chocolate, tar or floral and sometimes also flavors of red fruit, orange zest or cigar.
The wine region of Andalousie
Andalusia, located in the southwest of Spain, is the southernmost administrative region of the Spanish mainland. It is home to the world-famous fortified wine, sherry. This dynamic region is the most populous in Spain and has a colourful history. Its strategic position at the gateway to the Mediterranean and its proximity to Africa have made it the target of many settlements and invasions throughout history.
News related to this wine
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The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
