Winery AlvearSolera 1927 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.
The Solera 1927 Pedro Ximénez of the Winery Alvear is in the top 30 of wines of Montilla-Moriles.
Taste structure of the Solera 1927 Pedro Ximénez from the Winery Alvear
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Solera 1927 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 1927 Pedro Ximénez of Winery Alvear in the region of Andalousie often reveals types of flavors of butterscotch, cream or cherry and sometimes also flavors of oaky, smoke or apples.
Food and wine pairings with Solera 1927 Pedro Ximénez
Pairings that work perfectly with Solera 1927 Pedro Ximénez
Original food and wine pairings with Solera 1927 Pedro Ximénez
The Solera 1927 Pedro Ximénez of Winery Alvear matches generally quite well with dishes of sweet desserts or blue cheese such as recipes of tarte tatin or pumpkin and blueberry no-dough pie in the microwave.
Details and technical informations about Winery Alvear's Solera 1927 Pedro Ximénez.
Discover the grape variety: Esganoso de Lima
Crisp and lively whites to drink young, with a pale golden robe, an airy and low-alcohol palate with bright acidity on citrus (lemon), green apple, white flowers and fresh herbal aromas. Often blended with Loureiro and Arinto, contributing to the fresh, thirst-quenching character of Vinho Verde DOC wines from north-western Portugal. Autochthonous white variety from the Lima sub-region.
Last vintages of this wine
The best vintages of Solera 1927 Pedro Ximénez from Winery Alvear are 2017, 2012, 1927, 2015 and 1995.
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: Organic (agriculture)
A type of agriculture (and therefore viticulture) based on respect for living organisms and biological cycles, and which excludes the use of synthetic treatment products and synthetic fertilizers. Organic farming is guaranteed by the respect of a set of specifications.
