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 Intensely Sweet finish

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.

  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), 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.

  1. 1827: Osborne's Pedro Ximénez foundation solera established
  2. 2000: PX 1827 label repackaged and relaunched in collector format

Facts

Producer
Osborne · visiting guide
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.

Tags

cellar worthy fortified sherry full body iconic library release low acid low tannin mood festive occasion gift occasion special old vines old world pairs with blue cheese pairs with chocolate pairs with fruit desserts pedro xim nez price trade up sweet

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