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Pair with

PX Caramel Sponge Cake

Starring: Pedro Ximénez

Part of the trio pairing menu from Copa Jerez 2015 Spanish participants Alberto Montes and José López-Montenegro, this Pedro Ximénez pairing features a PX caramel sponge cake accompanied by a 6-spice mousse and cocoa-powdered meringue with a hint of acidity.

Sherry pairing by
Alberto Montes and José López-Montenegro
Atrio Spain

Pedro Ximénez & Gastronomy

Serving Tips

Pedro Ximénez should be served slightly chilled, at between 12 and 14ºC, though the younger wines may be served at lower temperatures.

It is a dessert in itself, though combining exceptionally well with desserts based on slightly bitter chocolate, with ice-creams and blue cheeses of great intensity, such as Cabrales or Roquefort.

Pedro Ximénez quick reference

Always serve slightly chilled

Serve between 12 & 14º C in a white wine glass.

A dessert in itself

A perfect way to finish a meal. Pairs perfectly with desserts that aren't too sweet.

Style of glass

In traditional wide rimmed catavinos or in a white wine glass.
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Jerez-Xérès-Sherry

Sherry Wines

Classic, Passionate & Uniquely Spanish
Vino Generoso

Manzanilla

Vino Generoso

Fino

Vino Generoso

Amontillado

Vino Generoso

Oloroso

Vino Generoso

Palo Cortado

Vino Generoso de Licor

Pale Cream

Vino Generoso de Licor

Medium

Vino Generoso de Licor

Cream

Vino Dulce Natural

Moscatel

Vino Dulce Natural

Pedro Ximénez