Perez Barquero La Canada Pedro Ximenez
75cl
/
15% Vol
A 100% Pedro Ximenez from Montilla-Morilles. This sherry has been aged in a solera system for over 25 years. It is intensely sweet and aromatic but with well-balanced acidity bringing freshness and vibrance. Rich notes of dried figs, prunes, raisins, hints of coffee and chocolate are rounded off by great structure and a long finish. Excellent as a digestif, or with ice cream, rice pudding or fruitcake.
See product details
Perez Barquero La Canada Pedro Ximenez
€74.00
Ex Tax: €60.16
All online sales are securely processed and can be made by either Visa or Mastercard. You can choose to pay in Euro, US Dollars or British Pounds.
Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Intense and complex with notes of prunes, raisins, dried figs as well as hints of coffee, cocoa and exotic wood.
Palate
Rich and powerful with great structure and density on the palate. Flavours of fruitcake, coffee and chocolate with extremely long finish.
Fact Sheet
Fluid
75cl
Grape Variety
100% Pedro Ximenez
Maturation
25 years in solera system
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
Robert Parker-94/100 Points
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
-700x700h.webp "Gran Barquero Oloroso")
-700x700h.webp "Muff Liquor Company Potato Gin")
