In the glass
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
-
Churros with thick chocolate
Classic Spanish dessert pairing; both have caramel-chocolate depth. -
Tocino de cielo (egg custard tart)
Sweet caramel custard echoes the wine's syrupy concentration. -
Cabrales blue cheese
Intense Spanish blue finds sweet-salty tension with the PX.
How to serve Argüeso Pedro Ximénez
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Sherry copita: the bowl shape rewards the wine's structure.
- 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.
- 1822 — PX solera established at Bodegas Argüeso
Facts
- Producer
- Bodegas Herederos de Argüeso
- 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
- First vintage
- 1822
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.