Winery AlvearPedro Ximenez de Cosecha
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.
Taste structure of the Pedro Ximenez de Cosecha from the Winery Alvear
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pedro Ximenez de Cosecha 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 Ximenez de Cosecha of Winery Alvear in the region of Andalousie often reveals types of flavors of microbio, black fruit or dried fruit.
Food and wine pairings with Pedro Ximenez de Cosecha
Pairings that work perfectly with Pedro Ximenez de Cosecha
Original food and wine pairings with Pedro Ximenez de Cosecha
The Pedro Ximenez de Cosecha of Winery Alvear matches generally quite well with dishes of sweet desserts or blue cheese such as recipes of tiramisu (original recipe) or two cheese terrine (3rd meeting).
Details and technical informations about Winery Alvear's Pedro Ximenez de Cosecha.
Discover the grape variety: Early Muscat
Aromatic muscat whites in dry, sweet and sparkling styles, pale golden colour, broad and fragrant palate; intense muscat aromas (rose, fresh grape), white flowers (orange blossom), exotic fruits (lychee, mango) and honey. Grown in California, Australia and South Africa for sweet wines, sparkling wines and aromatic early-ripening table grapes. American muscat white grape, early-ripening cross, for fresh consumption and wine.
Last vintages of this wine
The best vintages of Pedro Ximenez de Cosecha from Winery Alvear are 2011, 2007, 0, 2013
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: Clairet
Strong rosé wine reminiscent of a light red.
