Antique Pedro Ximénez

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What it pairs with

• Chocolate fondant with vanilla cream The wine's treacle and dark-fruit intensity amplify warm chocolate pudding.More wines for chocolate →
• Blue cheese (Cabrales) Extreme sweetness and viscosity cut through the strong salt and fat of Asturian blue cheese.More wines for blue cheese →
• Fig and almond tart Dried-fig notes in the PX mirror the filling of this classic Andalusian-style pastry.More wines for dessert →

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 Antique 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. Chocolate fondant with vanilla cream, Blue cheese (Cabrales), Fig and almond tart. Match the wine's structure to the dish's fat and salt.

History

Antique Pedro Ximénez completes the Antique range with a single-solera PX from the Santiago bodega. Like all Antique wines, it is bottled without the cold stabilisation or heavy filtration typical of commercial sherry, preserving the natural concentration and depth of old sun-dried Pedro Ximénez.

1. 1998Antique Pedro Ximénez introduced in the Fernando de Castilla Antique range

Facts

Producer

Bodegas Fernando de Castilla · visiting guide

Grapes

Pedro Ximénez

Classification

DO Jerez-Xérès-Sherry

Oak

American oak butts; single-solera PX; Antique range; oxidative ageing; average 10-12 years

ABV

15.5%

Price

€28-45 at retail

Drinking window

0-12 from bottling

First vintage

1998

Frequently asked about Antique Pedro Ximénez

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