Gran Barquero Pedro Ximenez
75cl
/
15% Vol
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A classic Pedro Ximenez with a typically rich and sweet character and well balancing acidity. Rich and powerful with notes of raisins, dates, coffee, chocolate and treacle. Well balanced and sweet with a long, persistent finish. Perfect as a digestif, with desserts such as chocolate cake or rice pudding.
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Gran Barquero Pedro Ximenez
€38.00
Ex Tax: €30.89
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Aromas of raisins, treacle, orange peel, chocolate, dates, sultanas.
Palate
Sweet, sticky and full bodied. Syrupy and slightly metallic. Flavours of chocolate, dates, spicy elements and sticky toffee.
Fact Sheet
Fluid
75cl
Grape Variety
Pedro Ximenez
Maturation
Solera system, aged oxidatively for 6 years
Alcohol %
15%
Country
Spain
Region/AOC
Montilla, Andalucia
Closure
Cork
Cellaring/Ageing Potential
Drink now
Producer
Perez Barquero
Awards and/or Press Quotes
Awards and/or Press Quotes
91 Points- Penin Guide
Gold Vinalies Vinalies Internationales - Paris / 2000.
Gold Medal at Vinexpo / 91. Bordeaux-France.
Gold Bacchus 2000
2005 Gold Zarcillo.
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews
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