Pedro Ximénez

**Pedro Ximénez** is a white grape from southern Spain, most closely tied to Montilla-Moriles and Jerez, where it is prized for making some of the darkest, sweetest fortified wines in the world. **In the glass** — Sun-dried on mats before pressing to concentrate its sugars, it turns into an almost black, syrupy nectar bursting with raisin, fig, molasses, dates and espresso, low in acidity and intensely, richly sweet. **Where it grows** — Its heartland is Andalucía, above all Montilla-Moriles, though it also appears in Jerez as a sweetening component for sherry. Small plantings exist in Australia and parts of Latin America. In cooler spots or when picked fresh it can yield a lighter dry wine, but its calling remains sweet. **At the table** — Pour it over vanilla ice cream, or match it with blue cheese, dark chocolate or a walnut tart. **Cellaring** — The sweet, high-sugar styles are near-immortal, holding and deepening for decades in bottle.

Wines

• Fino — MercaSur
• Floreado — Toro Albalá
• San Emilio Pedro Ximénez — Lustau