Pedro Ximénez
Variety of graps grown in Southern Spain
Pedro Ximénez (also known as PX and many other variations; Andalusian pronunciation [ˌpeðrohiˈmene]) is a white Spanish wine grape variety grown in several Spanish wine regions, most notably the denominación de origen (DO) of Montilla-Moriles. Here it is used to produce a varietal wine, an intensely sweet, dark, dessert sherry. It is made by drying the grapes under the hot sun, concentrating the sweetness (similar to straw wine production), which are then used to create a thick, black liquid with a strong taste of raisins and molasses that is fortified and aged in solera.
Pedro Ximénez is also grown in Australia. There, it is often used for blending, to make botrytised dessert wines, and to make fortified wines. This grape variety has thrived in Western Australia's Swan Valley since its introduction there due to the hot climate growing conditions. The vine requires a rich soil and short pruning. James Busby brought some Pedro Ximénez to Australia in 1832. Some were imported from Jerez and planted at Clarendon; a transfer from the Sydney Botanic Garden is recorded in around 1839.
Pedro Giménez (Pedro Jiménez) is a widely grown criolla variety in South America whose relationship to Pedro Ximénez is uncertain, as it shows ampelographic differences.
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This entry incorporates text from “Pedro Ximénez” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.