Profile

Structure

Bodyfull
Tanninlow
Aciditylow
Sweetnesssweet
Oakoak aged

Drinking window

Best 5 to 30 years from bottling.

bottling5 yrs30 yrs32 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.

In the glass

Full-bodiedLow tanninLow aciditySweetVery Long And Syrupy finish

Aroma: molasses, raisins, dark chocolate, dates, coffee

Palate: caramel, dried figs, espresso, prune

Classic PX with near-black colour and extreme dried-fruit sweetness; produced from sun-dried Pedro Ximénez grapes in the Sanlúcar bodega.

What it pairs with

With cheese

Queso de cabra payoya Our pick Payoyo calls its lard-wrapped goat cheese very piquant yet tender. A naturally sweet Pedro Ximénez, aged oxidatively in oak, sets its sweetness against that salt and sharpness. sherry.wine names intense blue cheeses for PX rather than goat cheese.

How to serve Argüeso Pedro Ximénez

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. Churros with thick chocolate, Tocino de cielo (egg custard tart), Cabrales blue cheese. Match the wine's structure to the dish's fat and salt.

History

Argüeso PX is produced from Pedro Ximénez grapes dried on straw mats before pressing, concentrating sugars dramatically. The resulting must is fortified to preserve residual sweetness, then aged in American oak solera butts in the Sanlúcar bodega. The PX classification falls under the DO Jerez-Xérès-Sherry rather than the Manzanilla DO.

  1. 1822PX solera established at Bodegas Argüeso

Facts

Producer
Bodegas Herederos de Argüeso · visiting guide
Grapes
Pedro Ximénez
Classification
DO Jerez-Xérès-Sherry
Oak
Oxidative ageing in American oak butts from sun-dried PX must; solera system
ABV
17.0%
Price
€12-20 at retail
Drinking window
5-30 from bottling

Frequently asked about Argüeso Pedro Ximénez

What does Argüeso Pedro Ximénez taste like?

On the nose, molasses, raisins, dark chocolate, dates, coffee. On the palate, caramel, dried figs, espresso, prune. Structurally full-bodied, low tannins, low acidity with a very long and syrupy finish. Classic PX with near-black colour and extreme dried-fruit sweetness; produced from sun-dried Pedro Ximénez grapes in the Sanlúcar bodega.

When should I drink Argüeso Pedro Ximénez?

Drink 5-30 from bottling. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Argüeso Pedro Ximénez?

Churros with thick chocolate is the canonical pairing. Other strong matches include Tocino de cielo (egg custard tart) and Cabrales blue cheese. Classic Spanish dessert pairing; both have caramel-chocolate depth.

What grapes are in Argüeso Pedro Ximénez?

The blend is Pedro Ximénez. The wine is classified as DO Jerez-Xérès-Sherry.

Tags

cellar worthy fortified sherry full body low acid low tannin mood festive occasion gift occasion special old world pairs with blue cheese pairs with chocolate pairs with fruit desserts pedro xim nez price everyday sweet

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