Pedro Ximénez Páez Morilla

What it pairs with

• Vanilla ice cream
  Classic PX pairing: drizzled over cold vanilla creates the archetypal Jerez dessert.
• Chocolate cake
  The sweet raisin and chocolate notes amplify dark chocolate baking.
• Blue cheese
  PX sweetness provides contrast to pungent blue-veined cheese.

How to serve Pedro Ximénez Páez Morilla

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, Chocolate cake, Blue cheese. Match the wine's structure to the dish's fat and salt.

History

Páez Morilla's Pedro Ximénez is produced from sun-dried PX grapes aged through an oxidative solera in the small Jerez family bodega. The wine represents the classic small-scale almacenista PX that was historically common across the Jerez triangle before consolidation into larger houses.

1. 1895: Pedro Ximénez solera established at Bodegas Páez Morilla

Facts

Producer

Bodegas Páez Morilla · visiting guide

Grapes

Pedro Ximénez

Classification

DO Jerez-Xérès-Sherry

Oak

American oak butts; oxidative solera; average 8 years

ABV

15.0%

Price

€12-18 at retail

Drinking window

0-8 from bottling

First vintage

1895

Frequently asked about Pedro Ximénez Páez Morilla

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