Wine Article
NV Alvear Pedro Ximénez Montilla-Moriles Solera 1927
Last edited on 1/8/2008 by wayfool
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Pedro Ximénez Solera 1927
VINTAGE: N/V
VARIETY: Pedro Ximénez
ORIGIN: Montilla Moriles
Grapes on their optimum degree of maturity are spread out on mats to dry in the sun until they become raisins. When pressed, they deliver are intensely rich must to which grape alcohol is added to prevent fermentation and loss of sweetness. The “Solera System” for this wine was started in 1927.
Tasting Notes:
Colour: A naturally sweet wine, of dark dense mahogany colour.
Nose: Deep rich nose with reminiscent of prunes and chocolate.
Palate: sumptuous wine of great intensity, rich concentrated fruit in the mouth with a full, rich, succulence, seemingly unending finish.
Analytical Parameters:
- Alcohol (%): 16%
- Acidity (g/l tartaric acid): 4,25
- Sugar (g/l): 405
Food Pairing:
The right wine to end a meal in a marvellous way, to sip with dessert or topping ice cream, fruit-salads and pastries or with blue cheese. Delicious refreshment with ice.
Temperature:
10º - 12º C.
Pedro Ximénez Solera 1927
VINTAGE: N/V
VARIETY: Pedro Ximénez
ORIGIN: Montilla Moriles
Grapes on their optimum degree of maturity are spread out on mats to dry in the sun until they become raisins. When pressed, they deliver are intensely rich must to which grape alcohol is added to prevent fermentation and loss of sweetness. The “Solera System” for this wine was started in 1927.
Tasting Notes:
Colour: A naturally sweet wine, of dark dense mahogany colour.
Nose: Deep rich nose with reminiscent of prunes and chocolate.
Palate: sumptuous wine of great intensity, rich concentrated fruit in the mouth with a full, rich, succulence, seemingly unending finish.
Analytical Parameters:
- Alcohol (%): 16%
- Acidity (g/l tartaric acid): 4,25
- Sugar (g/l): 405
Food Pairing:
The right wine to end a meal in a marvellous way, to sip with dessert or topping ice cream, fruit-salads and pastries or with blue cheese. Delicious refreshment with ice.
Temperature:
10º - 12º C.