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 in the header is our own.

In the glass

Full-bodiedLow tanninLow aciditySweetVery Long And Syrupy finish

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.
  • 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.

How to serve Triana 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. 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.

  1. 1792: PX solera established at Hidalgo
  2. 1980: Triana 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

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

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