Pedro Ximenez

Pedro Ximenez

 

a variety of vinifera grapes with a ripening period of medium length. The grape is medium-sized (8–15 mm in diameter), rounded, and light green with a yellow tinge; the flesh is juicy and has a faint musk aroma. It is used for producing high-quality dessert wines and grape juice. Pedro Ximenez grapes are widely cultivated in France; in the USSR they are grown primarily in Krasnodar Krai and Crimean Oblast. The yield is 4–14 tons per hectare.

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Our favourite is The Devil Made Me Do It - a potent mix of Appleton rum, Nectar Pedro Ximenez sherry, bitters, absinthe and sugar.
Jones also likes the 2016 Mayu Pedro Ximenez wine from Chile's Valle de Elque, "a super cool, bone-dry white from some of the highest altitude vineyards in Chile," he notes.
Lustau Pedro Ximenez - This sherry made from the sweetest grapes called Pedro Ximenez was my ender before I took my private taxi.
It is a blend of old Oloroso sherry and pedro ximenez which has been aged in oak butts.
Travels led her to suppliers in Italy for black truffles and figs; Spain for Manchego, olives and Pedro Ximenez sherry; California for sun-dried tomatoes and almonds; Dubai for pistachios; Australia for black grapes; France for butter; and Ecuador for single-origin chocolate.
Combine one part Svedka vanilla vodka with 1 part Pedro Ximenez sherry and 1/4 teaspoon of Grand Marnier in a mixing glass filled with ice.
SHERRY GOOD A great sherry is worth a little indulgence and the Fernando de Castilla Antique Pedro Ximenez, PS29.
A PX sherry, made of the pedro ximenez grape, was so insistently sweet and syrupy as to be almost undrinkable.
beef short ribs, cut "flanken" or "kalbi" style, about 1/4 of an inch thick 1 cup mixed radishes (breakfast, watermelon and black radish), thinly sliced 1 cup lamb's quarters, spinach or watercress 1 shallot, thinly sliced [approximately equal to] salt and pepper [approximately equal to] olive oil 1 lemon, juice and zest 1/4 cup mixed fresh herbs like cilantro, mint, basil and tarragon For the grainy mustard vinaigrette: 1 cup whole-grain mustard 1/4 cup Pedro Ximenez sherry vinegar 10 cloves of garlic, poached in 1 cup olive oil on low heat for 20 minutes 1 cup garlic oil from the confit [approximately salt and pepper to taste equal to] For the miso marinade: 1 1/2 cups blonde miso 3/4 cup champagne vinegar 1 cup reduced white wine
Aged in oak barrels, Don Guido is a highly-regarded natural sweet wine produced from Pedro Ximenez grapes.