Pedro Ximénez

The Story

Legend claims a German soldier named Peter Siemens brought this grape to Spain. True or not, Pedro Ximénez now produces the world's sweetest, most decadent wines—liquid raisins from the sun-baked vineyards of Andalusia.

Insider Story

The 'Peter Siemens' story is almost certainly myth. Ampelographers believe PX (as it's commonly known) originated in the Canary Islands or Rhine region. It arrived in Andalusia centuries ago.

PX's transformation into sweet wine is extraordinary. Harvested grapes are laid on esparto grass mats ('paseras') in the blazing Andalusian sun. Over 1-2 weeks, they shrivel into raisins, concentrating sugars to extreme levels—often 400+ g/L.

These raisined grapes produce wine so sweet it's almost syrup. Traditional PX Sherry can contain 300-500 g/L residual sugar. For comparison, Coca-Cola has 108 g/L.

Montilla-Moriles produces the most PX. The region's extreme heat (40°C+ in summer) is perfect for raisining. Jerez also makes PX, though Palomino dominates there.

Australia has adopted PX for fortified wines. Rutherglen produces 'Tokay' (now called Topaque) that rivals Spanish originals.

Technical Deep Dive

Pedro Ximénez vines produce neutral white wine in cool climates. In Andalusia's heat, the grapes develop high sugar and low acidity—perfect for sun-drying.

The 'asoleo' (sun-drying) process concentrates sugars 3-4x. Grapes start at 13-15° Baumé; raisined grapes reach 40-45° Baumé. Water evaporation causes this concentration.

Fermentation is slow and often incomplete—yeasts struggle in such high-sugar environments. Many PX wines are fortified to 15-17% ABV during or after fermentation.

The resulting wine is intensely sweet with flavors of fig, date, raisin, molasses, coffee, and chocolate. Acidity is low (3-5 g/L) but the sweetness provides balance.

Aging in solera systems adds complexity. Old PX (15-30+ years) develops extraordinary depth—dried fruit, toffee, espresso, leather. The texture becomes viscous, almost oily.

Industry Secrets

PX quality varies enormously. Commercial PX can be simple and cloying; old solera PX is profound.

Age statements on PX are averages, not minimums. '30-year-old' PX contains some 30-year wine blended with younger stock. True age is unknowable.

PX is often blended into other Sherries—adding sweetness to Cream Sherry or coloring Oloroso. 'Medium' Sherry is typically Amontillado + PX.

The grape also makes dry white wine in cooler regions (Argentina, Australia). These are fresh, neutral, and unremarkable—a different planet from Andalusian PX.

More white grapes

• Pepella
• Perruno
• Petit Courbu
• Petit Manseng
• Petite Arvine