Bodegas RoblesFino Pedro Ximénez
Sweet wine
This wine generally goes well with blue cheese and sweet desserts.
The Fino Pedro Ximénez of the Bodegas Robles is in the top 30 of wines of Montilla-Moriles.
Food and wine pairings with Fino Pedro Ximénez
Pairings that work perfectly with Fino Pedro Ximénez
Original food and wine pairings with Fino Pedro Ximénez
The Fino Pedro Ximénez of Bodegas Robles matches generally quite well with dishes of sweet desserts or blue cheese such as recipes of express cherry clafoutis or broccoli, goat cheese and roquefort quiche.
Details and technical informations about Bodegas Robles's Fino Pedro Ximénez.
Discover the grape variety: Gelber Muskateller
Elegant, aromatic muscated whites with a pale golden robe and an airy palate, with intense signature aromas of muscat, white flowers (orange blossom, elderflower), exotic fruits and fresh grape. Also late-harvest and liqueur wines. Grown in Austria (Styria, Wachau, Burgenland), Germany (Baden, Palatinate) and northern Italy (Trentino). Austrian and German aromatic white variety; German-language synonym for Muscat Blanc à Petits Grains.
Last vintages of this wine
The best vintages of Fino Pedro Ximénez from Bodegas Robles are 0, 2008
Informations about the Bodegas Robles
The Bodegas Robles is one of of the world's greatest estates. It offers 32 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: Secondary aromas
Aromas resulting from the fermentation and maturation of the wine before bottling. The aging in barrels modifies considerably the texture and the flavours of the wine.
