Guided visit of Bodegas Barón with an "en rama" tasting and tapas
Discover one of the oldest wineries in the Marco de Jerez. Stroll through its historic corridors and enjoy a Manzanilla sherry tasting paired with delicious accompaniments.
Profile
Structure
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
Aroma: black raisins, dates, molasses, chocolate, caramel
Palate: prune jam, espresso, dark fig, caramelised orange
Classic PX of extreme concentration and sweetness from sun-dried Pedro Ximénez grapes; near-black in colour with molasses, espresso and dark dried-fruit intensity.
What it pairs with
- Vanilla ice cream (poured over) Traditional PX service; warm sweet intensity contrasts cold cream.More wines for dessert →
- Tarta de Santiago Almond sponge of the Galician cake resonates with the wine's dried-fruit sweetness.
- Roquefort Sweet-salty tension; the PX sweetness offsets the aggressive funk of the blue.More wines for blue cheese →
With cheese
How to serve Triana 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. Vanilla ice cream (poured over), Tarta de Santiago, Roquefort. Match the wine's structure to the dish's fat and salt.
History
Triana takes its name from the famous Seville neighbourhood historically associated with gypsies, flamenco and the sherry trade. Hidalgo's PX is sourced under the DO Jerez-Xérès-Sherry classification since Pedro Ximénez soleras operate under the Jerez DO even for Sanlúcar bodegas. The grapes are dried on esparto mats in the Montilla area, then transported to Sanlúcar for vinification and ageing.
- 1792PX solera established at Hidalgo
- 1980Triana PX label registered
Facts
- Producer
- Bodegas Hidalgo La Gitana · visiting guide
- Grapes
- Pedro Ximénez
- Classification
- DO Jerez-Xérès-Sherry
- Oak
- Oxidative ageing in American oak butts from sun-dried must; solera system
- ABV
- 17.0%
- Price
- €12-22 at retail
- Drinking window
- 5-30 from bottling
Frequently asked about Triana Pedro Ximénez
What does Triana Pedro Ximénez taste like?
On the nose, black raisins, dates, molasses, chocolate, caramel. On the palate, prune jam, espresso, dark fig, caramelised orange. Structurally full-bodied, low tannins, low acidity with a very long and syrupy finish. Classic PX of extreme concentration and sweetness from sun-dried Pedro Ximénez grapes; near-black in colour with molasses, espresso and dark dried-fruit intensity.
When should I drink Triana 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 Triana Pedro Ximénez?
Vanilla ice cream (poured over) is the canonical pairing. Other strong matches include Tarta de Santiago and Roquefort. Traditional PX service; warm sweet intensity contrasts cold cream.
What grapes are in Triana Pedro Ximénez?
The blend is Pedro Ximénez. The wine is classified as DO Jerez-Xérès-Sherry.
Tags
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