Pedro Ximénez Dios Baco

What it pairs with

• Chocolate ice cream
  The wine's dark chocolate and raisin notes amplify rich chocolate ice cream.
• Fig and walnut cake
  Dried fig and nut notes in the PX mirror this traditional cake combination.
• Aged Cabrales
  The extreme sweetness provides dramatic contrast to the pungent blue cheese.

How to serve Pedro Ximénez Dios Baco

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. Chocolate ice cream, Fig and walnut cake, Aged Cabrales. Match the wine's structure to the dish's fat and salt.

History

Pedro Ximénez Dios Baco is produced from sun-dried PX grapes whose sugars concentrate on esparto mats before pressing and fermentation. The wine is aged through an oxidative solera in American oak at the historic Dios Baco bodega in Jerez, producing a rich and intensely sweet dessert sherry.

1. 1910: Pedro Ximénez solera established at Bodegas Dios Baco

Facts

Producer

Bodegas Dios Baco · visiting guide

Grapes

Pedro Ximénez

Classification

DO Jerez-Xérès-Sherry

Oak

American oak butts; oxidative solera; average 8 years

ABV

15.0%

Price

€14-20 at retail

Drinking window

0-8 from bottling

First vintage

1910

Frequently asked about Pedro Ximénez Dios Baco

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