What it pairs with
-
Helado de vainilla (vanilla ice cream)
Classic Jerez PX-over-ice-cream service. -
Marquesa de chocolate (chocolate cake)
Dark raisin and caramel notes of PX amplify a rich chocolate cake. -
Blue cheese
PX sweetness provides classic contrast with pungent blue-veined cheeses.
How to serve Pedro Ximénez Urium
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. Helado de vainilla (vanilla ice cream), Marquesa de chocolate (chocolate cake), Blue cheese. Match the wine's structure to the dish's fat and salt.
History
Urium's Pedro Ximénez is made from sun-dried PX grapes, concentrated on mats before pressing and fermentation. The small artisan bodega ages the wine through an oxidative solera in old American oak butts, maintaining the traditional Jerez approach to PX production in limited quantities.
- 1994 — Pedro Ximénez Urium released in the artisan bodega's range
Facts
- Producer
- Bodegas Urium
- Grapes
- Pedro Ximénez
- Classification
- DO Jerez-Xérès-Sherry
- Oak
- American oak butts; oxidative solera at Bodegas Urium; average 8 years
- ABV
- 15.0%
- Price
- €16-26 at retail
- Drinking window
- 0-8 from bottling
- First vintage
- 1994
Frequently asked about Pedro Ximénez Urium
When should I drink Pedro Ximénez Urium?
Drink 0-8 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 Urium?
Helado de vainilla (vanilla ice cream) is the canonical pairing. Other strong matches include Marquesa de chocolate (chocolate cake) and Blue cheese. Classic Jerez PX-over-ice-cream service.
What grapes are in Pedro Ximénez Urium?
The blend is Pedro Ximénez. The wine is classified as DO Jerez-Xérès-Sherry.