El Candado Pedro Ximénez

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What it pairs with

• Vanilla ice cream (drizzled) The concentrated sweetness and dark-fruit warmth of PX on cold vanilla is a canonical Jerez dessert combination.More wines for dessert →
• Churros with dark chocolate The viscous sweetness matches the richness of deep-fried dough and chocolate dipping sauce.More wines for chocolate →
• Cabrales blue cheese The intense sweetness cuts through the salt and pungency of Asturian blue cheese.More wines for blue cheese →

With cheese

Queso de cabra payoya Our pick Payoyo calls its lard-wrapped goat cheese very piquant yet tender. A naturally sweet Pedro Ximénez, aged oxidatively in oak, sets its sweetness against that salt and sharpness. sherry.wine names intense blue cheeses for PX rather than goat cheese.

How to serve El Candado 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 (drizzled), Churros with dark chocolate, Cabrales blue cheese. Match the wine's structure to the dish's fat and salt.

History

El Candado ('the padlock') PX takes its name from the padlocked casks that Valdespino used to mark their most precious Pedro Ximénez barrels. The solera is maintained from sun-dried PX grapes from the Montilla-Moriles region, pressed and fermented at Valdespino before ageing through the oxidative solera in Jerez.

1. 1910El Candado PX solera founded at Valdespino

Facts

Producer

Bodegas Real Tesoro y Valdespino · visiting guide

Grapes

Pedro Ximénez

Classification

DO Jerez-Xérès-Sherry

Oak

American oak butts; oxidative solera; average 8-10 years

ABV

15.5%

Price

€16-24 at retail

Drinking window

0-10 from bottling

First vintage

1910

Frequently asked about El Candado Pedro Ximénez

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