Winery Gil LuqueLeyenda Pedro Ximénez Sherry
Natural sweet wine
In the mouth this natural sweet wine is a powerful with a good balance between acidity and sweetness.
This wine generally goes well with blue cheese and sweet desserts.
Taste structure of the Leyenda Pedro Ximénez Sherry from the Winery Gil Luque
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Leyenda Pedro Ximénez Sherry of Winery Gil Luque in the region of Andalousie is a powerful with a good balance between acidity and sweetness.
Wine flavors and olphactive analysis
On the nose the Leyenda Pedro Ximénez Sherry of Winery Gil Luque in the region of Andalousie often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, dried fruit.
Food and wine pairings with Leyenda Pedro Ximénez Sherry
Pairings that work perfectly with Leyenda Pedro Ximénez Sherry
Original food and wine pairings with Leyenda Pedro Ximénez Sherry
The Leyenda Pedro Ximénez Sherry of Winery Gil Luque matches generally quite well with dishes of sweet desserts or blue cheese such as recipes of apple cake or soft quiche with roquefort cheese.
Details and technical informations about Winery Gil Luque's Leyenda Pedro Ximénez Sherry.
Discover the grape variety: Jaen
Supple, fruity reds with a clear to intense ruby robe, smooth tannins and a charming palate, with signature aromas of red fruits (cherry, raspberry, strawberry), soft spices, flowers and herbal notes. Airy profile for early drinking or short ageing. Essential component of Dão DOC reds, blended with Touriga Nacional and Tinta Roriz. Genetically identical to Spanish Mencía, indigenous Portuguese black variety from Dão.
Last vintages of this wine
The best vintages of Leyenda Pedro Ximénez Sherry from Winery Gil Luque are 2008, 2013, 0
Informations about the Winery Gil Luque
The Winery Gil Luque is one of of the world's greatest estates. It offers 9 wines for sale in the of Jerez-Xérès-Sherry to come and discover on site or to buy online.
The wine region of Jerez-Xérès-Sherry
Global cradle of Andalusian Sherry, albariza soils (white calcareous marls) over ~7,000 ha around Jerez. Signature Palomino Fino under flor veil gives lively, saline Fino with signature notes of almond, yeast, green apple and a cutting iodine touch; more marine Manzanilla (Sanlúcar). Unveiled Oloroso in grand oxidation (walnut, caramel, tobacco, leather). Intense sweet black Pedro Ximénez (fig, raisin, coffee, molasses).
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: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
