In the glass
Aroma: raisins, molasses, dark chocolate, coffee, caramel
Palate: prune jam, espresso, black treacle, dried dates
PX from Osborne's 1827 solera: intensely concentrated and syrupy with espresso, dark chocolate and prune character from nearly two centuries of solera refinement.
What it pairs with
-
Vanilla ice cream (poured over)
The standard PX service; contrast of cold vanilla and warm molasses-intensity. -
Dark chocolate fondant
Coffee and dark chocolate in both wine and cake are amplified by the pairing. -
Gorgonzola Dolce
Sweet-salty contrast: the wine's intense sweetness cuts through mild blue cheese.
How to serve Pedro Ximénez 1827
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), Dark chocolate fondant, Gorgonzola Dolce. Match the wine's structure to the dish's fat and salt.
History
Osborne Pedro Ximénez 1827 references the year the foundation solera was laid down, drawing from Osborne's earliest verified solera records. The 1827 date makes this one of the historically referenced PX soleras in the Jerez DO. Produced from sun-dried PX grapes and aged in the El Puerto de Santa María bodega.
- 1827 — Osborne's Pedro Ximénez foundation solera established
- 2000 — PX 1827 label repackaged and relaunched in collector format
Facts
- Producer
- Osborne
- Grapes
- Pedro Ximénez
- Classification
- DO Jerez-Xérès-Sherry
- Oak
- Oxidative ageing in American oak butts; solera from foundation year 1827
- ABV
- 17.0%
- Price
- €18-32 at retail
- Drinking window
- 5-30 from bottling
- First vintage
- 1827
Frequently asked about Pedro Ximénez 1827
What does Pedro Ximénez 1827 taste like?
On the nose, raisins, molasses, dark chocolate, coffee, caramel. On the palate, prune jam, espresso, black treacle, dried dates. Structurally full-bodied, low tannins, low acidity with a very long and intensely sweet finish. PX from Osborne's 1827 solera: intensely concentrated and syrupy with espresso, dark chocolate and prune character from nearly two centuries of solera refinement.
When should I drink Pedro Ximénez 1827?
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 Pedro Ximénez 1827?
Vanilla ice cream (poured over) is the canonical pairing. Other strong matches include Dark chocolate fondant and Gorgonzola Dolce. The standard PX service; contrast of cold vanilla and warm molasses-intensity.
What grapes are in Pedro Ximénez 1827?
The blend is Pedro Ximénez. The wine is classified as DO Jerez-Xérès-Sherry.