Winery Williams & HumbertCedro Pedro Ximénez Muy Dulce
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.
Taste structure of the Cedro Pedro Ximénez Muy Dulce from the Winery Williams & Humbert
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cedro Pedro Ximénez Muy Dulce of Winery Williams & Humbert in the region of Andalousie is a powerful mainly marked by the residual sugar.
Wine flavors and olphactive analysis
On the nose the Cedro Pedro Ximénez Muy Dulce of Winery Williams & Humbert in the region of Andalousie often reveals types of flavors of raisin, oak or dried fruit.
Food and wine pairings with Cedro Pedro Ximénez Muy Dulce
Pairings that work perfectly with Cedro Pedro Ximénez Muy Dulce
Original food and wine pairings with Cedro Pedro Ximénez Muy Dulce
The Cedro Pedro Ximénez Muy Dulce of Winery Williams & Humbert matches generally quite well with dishes of sweet desserts or blue cheese such as recipes of traditional pastry flan or mussels with cream and blue cheese.
Details and technical informations about Winery Williams & Humbert's Cedro Pedro Ximénez Muy Dulce.
Discover the grape variety: Pinotage
Intensely coloured, structured reds with inky robe and firm tannins, with typical aromas of blackberry, black plum, roasted coffee, cocoa, banana and characteristic smoky notes. Made as powerful ageing reds and as more approachable fruity cuvées, sometimes as rosés. Absolute signature of South Africa (Stellenbosch, Swartland, Paarl). Cross of pinot noir × cinsault created in 1925 by Abraham Perold at Stellenbosch University.
Last vintages of this wine
The best vintages of Cedro Pedro Ximénez Muy Dulce from Winery Williams & Humbert are 2008
Informations about the Winery Williams & Humbert
The Winery Williams & Humbert is one of of the world's great estates. It offers 71 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: Barrel
A wooden barrel made of oak that varies in size depending on the region and is used to age wines. Some white wines are vinified and aged in barrels.
