A Spanish sherry style. Pedro Ximénez – Made from Pedro Ximénez. Following the picking of the grapes, they are raisoned in the sun for 2-3 days before being pressed to yield a very strong, high sugar, must. This is fortified immediately to around 18% alcohol. With maturation, this can exceed 20% as the wine concentrates. Two styles can be found, a vintage style, typically bottled younger and fresher, and, a solera style where age is limited by patience. We are looking at ages in the decades. Left very sweet the wines are intense. Good acidity is needed to keep them balanced.
The list of sherry styles below is not exhaustive. It is ordered from freshest and least alcoholic to most developed and alcoholic. The continuum of sub-styles under each is considerable. Variables being, average age, the strength of flor, and, level of oxidation (sometimes determined by the fill height of casks. These limits of each of these factors stretch as you shift from the freshest to most developed styles. A Fino won’t be seen past 6-7 years of age, an Olorosso my stretch to 90 years average age.
Freshest Fino – Manzanilla – Manzanilla Pasada – Amontillado – Palo Cortado – Oloroso – Pedro Ximénez Most Developed
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