Winery José EstévezEl Candado Valdespino 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 El Candado Valdespino Pedro Ximénez of the Winery José Estévez is in the top 40 of wines of Pedro Ximénez Sherry.
Taste structure of the El Candado Valdespino Pedro Ximénez from the Winery José Estévez
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the El Candado Valdespino Pedro Ximénez of Winery José Estévez in the region of Andalousie is a powerful mainly marked by the residual sugar.
Wine flavors and olphactive analysis
On the nose the El Candado Valdespino Pedro Ximénez of Winery José Estévez in the region of Andalousie often reveals types of flavors of coffee, chocolate or raisin and sometimes also flavors of non oak, earth or microbio.
Food and wine pairings with El Candado Valdespino Pedro Ximénez
Pairings that work perfectly with El Candado Valdespino Pedro Ximénez
Original food and wine pairings with El Candado Valdespino Pedro Ximénez
The El Candado Valdespino Pedro Ximénez of Winery José Estévez matches generally quite well with dishes of sweet desserts or blue cheese such as recipes of brownies with nuts or walnut and roquefort tart.
Details and technical informations about Winery José Estévez's El Candado Valdespino Pedro Ximénez.
Discover the grape variety: Chenin
Chenin, also known as pinot de la Loire Valley (pineau), is the flagship grape variety of the Loire Valley. It would have found its first origins in Anjou where it would have been cultivated by the monks of the Abbey of Saint-Maur located between Angers and Saumur since the 6th century. chenin is a great white grape variety which likes particularly the chalky soils called here stones of tufa which were used for the construction of the castles of the Loire Valley. Its bunches are medium-sized, fairly compact and its berries are more or less small. It is an early variety, which resists well to diseases. Chenin has the particularity of being able to participate as well in the elaboration of dry white wines as of sweet white wines or sparkling wines. Perfectly structured by the acidity, elegant, with a complex nose and aromas of yellow fruits, dry fruits, citrus fruits, white flowers, honey... the wine resulting from the chenin is rather lively and nervous, which allows him a good potential of guard. Chenin covers about 10,000 hectares in France, and is very productive in South Africa where it covers more than 26,000 hectares.
Last vintages of this wine
The best vintages of El Candado Valdespino Pedro Ximénez from Winery José Estévez are 2012
Informations about the Winery José Estévez
The Winery José Estévez is one of of the world's greatest estates. It offers 6 wines for sale in the of Pedro Ximénez Sherry to come and discover on site or to buy online.
The wine region of Pedro Ximénez Sherry
The wine region of Pedro Ximénez Sherry is located in the region of Jerez-Xérès-Sherry of Andalousie of Spain. Wineries and vineyards like the Domaine Bodegas Ximénez-Spínola or the Domaine Bodegas Tradición produce mainly wines natural sweet, sweet and other. On the nose of Pedro Ximénez Sherry often reveals types of flavors of coffee, black fruit or toasty and sometimes also flavors of leather, citrus or tropical fruit. In the mouth of Pedro Ximénez Sherry is a powerful with a good balance between acidity and sweetness.
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.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
