Pedro Ximénez El Maestro Sierra

What it pairs with

• Vanilla ice cream (drizzled)
  PX drizzled over cold vanilla is a canonical Jerez dessert service.
• Dark chocolate mousse
  Coffee and dark-fruit notes in the wine resonate with intense chocolate desserts.
• Gorgonzola with honey
  The extreme sweetness and viscosity of PX contrast with pungent blue cheese.

How to serve Pedro Ximénez El Maestro Sierra

Allow 5 minutes from open to pour.

1. Open and pour. Open and pour directly. No decanting required for this style.
2. Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a Sherry copita: the bowl shape rewards the wine's structure.
4. Pair with. Vanilla ice cream (drizzled), Dark chocolate mousse, Gorgonzola with honey. Match the wine's structure to the dish's fat and salt.

History

El Maestro Sierra's Pedro Ximénez is made from sun-dried PX grapes whose sugars are concentrated before pressing and fermentation. The solera at this small historic bodega ages the wine in American oak through fully oxidative conditions, producing a wine that reflects the old-fashioned traditions of Jerez PX production.

1. 1870 — El Maestro Sierra Pedro Ximénez solera established in the Jerez historic centre

Facts

Producer

El Maestro Sierra

Grapes

Pedro Ximénez

Classification

DO Jerez-Xérès-Sherry

Oak

American oak butts; oxidative solera; average 8-10 years

ABV

15.0%

Price

€16-26 at retail

Drinking window

0-10 from bottling

First vintage

1870

Frequently asked about Pedro Ximénez El Maestro Sierra

Tags