Winery Fernando de CastillaPedro Ximénez
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.
The Pedro Ximénez of the Winery Fernando de Castilla is in the top 20 of wines of Jerez-Xérès-Sherry.
Taste structure of the Pedro Ximénez from the Winery Fernando de Castilla
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pedro Ximénez of Winery Fernando de Castilla 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 Pedro Ximénez of Winery Fernando de Castilla in the region of Andalousie often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with Pedro Ximénez
Pairings that work perfectly with Pedro Ximénez
Original food and wine pairings with Pedro Ximénez
The Pedro Ximénez of Winery Fernando de Castilla matches generally quite well with dishes of sweet desserts or blue cheese such as recipes of rice with milk or auvergne blue cheese burger.
Details and technical informations about Winery Fernando de Castilla's Pedro Ximénez.
Discover the grape variety: Peloursin
Structured, colored reds with a dark ruby robe, firm tannins and a dense palate, with simple aromas of black fruits (blackberry, blackcurrant), spices and peppery notes. Now rare, preserved for its outstanding genetic heritage value. Survives in a few heritage plots in Dauphiné and varietal collections. Indigenous French black variety from Dauphiné and Isère, parent of the American Durif (Petite Sirah), studied as an ancient variety.
Last vintages of this wine
The best vintages of Pedro Ximénez from Winery Fernando de Castilla are 2010, 2008, 0
Informations about the Winery Fernando de Castilla
The Winery Fernando de Castilla is one of of the world's greatest estates. It offers 22 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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
