Wine & LiqueurSherry
Pedro Ximénez (PX) Sherry
Spain's dessert tradition — PX poured over vanilla ice cream — is a national institution. The sun-drying process (paseras) is related to similar techniques in Italy (passito/Amarone) and historically links to ancient wine-making. PX's sugar content is roughly twice that of Port, making it the most concentrated sweet modifier in the fortified wine category.
Flavor Profile
Nearly black, viscous. Molasses, raisin, date, fig, dark chocolate, espresso. 300–400 grams of residual sugar per liter. Intensely sweet, syrupy texture, very long finish. Used in tiny quantities as a modifier.
Key Producers
Premium
González Byass Noe VORS PX
30-year average; extraordinary concentration
Premium
Toro Albalá Don PX Gran Reserva
From Montilla-Moriles DO (not Jerez), but the PX reference standard; vintage dated
benchmark
Lustau San Emilio PX
The standard reference PX; widely available
DO Jerez-Xérès-Sherry; made from Pedro Ximénez grapes sun-dried on esparto mats (paseras) until shriveled to raisins; fermentation arrested by addition of grape spirit; minimum 212 g/L residual sugar; intensely sweet