The white Spanish grape variety, Pedro Ximénez is something of a curious creature. For those who may know its name, there’s probably the association with Sherry where it (along with Moscatel) produces the dessert wines of the region. A bit further to the east and you’ll find it as the principal variety for the wines of Montilla-Moriles. Its use in these regions is because it has the ability to accumulate sugar and thus arrives at a higher degree of alcohol which is great for dessert wines as well as oxidized […]

For full access, please log in or purchase a subscription.