Pedro Ximenes
We're back to Sapin today, this time Andalusia in the southern part of the country to taste the wines from an interesting grape known as Pedro Ximenes. People who like to speculate on the origin of grape names due lots of interesting speculation on where the name came from, but nobody is sure and there is not even vast agreement.
Walking out into the vineyards, among first things we notice about this white grape are that the sizes of the fruit are quite varied -- some are frankly enormous while others look like mere babies, the grapes bunch very tightly on the vine, and the skins of the grape are remarkably thin. This has created a historical problem for growers of Pedro Ximenes as the grape is very susceptible to both botrytis bunch rot and to downy mildew. However, this problem is somewhat offset by the frequent huge yields that the vines produce.
While Spanish producers historically tried to make dry white wines from Pedro Ximenes, the quantities of usable grapes that had not botrytized early was quite small, so the obvious answer was to take advantage of the botrytis to make a sweet wine. In fact, it's often a blending grape in sweet sherry as well as being the single varietal in some outstanding fortified wines.
On the nose, we get the sweetness of toffee, figs, and walnuts. As we taste the wine, we find that it is incredibly viscous and sweet, but that the flavors tend to recede at temperatures much below 15C/59F. In fact, what we may have is the world's finest syrop for hot pancakes or waffles. (Seriously, if you are a waffles and coffee ice cream person for dessert, consider using Pedro Ximenes for an addition in place of traditional syrup.) And, there may be no better pairing. Alternatively, pair with biscotti.
We'd be remiss if we didn't mention one other use for Pedro Ximenes. While the wines are aged in oak casks, sometimes new, but for several years, the casks are frequently shipped to Scotland where the sweetness adds character to some of the world's finest whiskeys.
Walking out into the vineyards, among first things we notice about this white grape are that the sizes of the fruit are quite varied -- some are frankly enormous while others look like mere babies, the grapes bunch very tightly on the vine, and the skins of the grape are remarkably thin. This has created a historical problem for growers of Pedro Ximenes as the grape is very susceptible to both botrytis bunch rot and to downy mildew. However, this problem is somewhat offset by the frequent huge yields that the vines produce.
While Spanish producers historically tried to make dry white wines from Pedro Ximenes, the quantities of usable grapes that had not botrytized early was quite small, so the obvious answer was to take advantage of the botrytis to make a sweet wine. In fact, it's often a blending grape in sweet sherry as well as being the single varietal in some outstanding fortified wines.
On the nose, we get the sweetness of toffee, figs, and walnuts. As we taste the wine, we find that it is incredibly viscous and sweet, but that the flavors tend to recede at temperatures much below 15C/59F. In fact, what we may have is the world's finest syrop for hot pancakes or waffles. (Seriously, if you are a waffles and coffee ice cream person for dessert, consider using Pedro Ximenes for an addition in place of traditional syrup.) And, there may be no better pairing. Alternatively, pair with biscotti.
We'd be remiss if we didn't mention one other use for Pedro Ximenes. While the wines are aged in oak casks, sometimes new, but for several years, the casks are frequently shipped to Scotland where the sweetness adds character to some of the world's finest whiskeys.
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