Winery AlvearSolera 1830 Pedro Ximénez
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 Solera 1830 Pedro Ximénez from the Winery Alvear
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Solera 1830 Pedro Ximénez 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 Solera 1830 Pedro Ximénez of Winery Alvear in the region of Andalousie often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or dried fruit.
Food and wine pairings with Solera 1830 Pedro Ximénez
Pairings that work perfectly with Solera 1830 Pedro Ximénez
Original food and wine pairings with Solera 1830 Pedro Ximénez
The Solera 1830 Pedro Ximénez of Winery Alvear matches generally quite well with dishes of sweet desserts or blue cheese such as recipes of the coughing cat's apple crumble or mussels with roquefort cheese without wine.
Details and technical informations about Winery Alvear's Solera 1830 Pedro Ximénez.
Discover the grape variety: Catarratto bianco lucido
Lively, fruity whites with a pale golden robe, an airy palate with more pronounced acidity than Catarratto Comune, and signature aromas of citrus (lemon, citron), white flowers and Mediterranean notes. Used as a single varietal or in blends, it is the base of many Sicilia DOC whites and traditional Marsala DOC. A variation of the indigenous Sicilian Catarratto with tighter clusters and shiny berries.
Last vintages of this wine
The best vintages of Solera 1830 Pedro Ximénez from Winery Alvear are 1830, 0, 1927
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: Size (champagne)
Juices that flow from the press after the cuvée, at the second pressing. Less fine, often more vegetal, it is mainly used to make the first price champagnes.
