definition of Wikipedia
|Also called||PX, Pedro Jiménez, Pedro Giménez, (more)|
|Notable regions||Jerez, Argentina, Australia, Chile,|
|Notable wines||Pedro Ximénez, Baxter's Sherry|
Pedro Ximénez (also known as PX and many other variations) is the name of a white grape grown in certain regions of Spain, and also a varietal wine, an intensely sweet, dark, dessert sherry. Pedro Giménez (Pedro Jiménez) is a widely grown criolla variety in South America whose relationship to Pedro Ximénez is uncertain, as it shows ampelographic differences.
Legend has it that Pedro Ximénez originated in the Canary Islands before being taken to the Rhine. The grape then came to Jerez in the baggage of a soldier called Pedro Ximénez (or Pedro Siemens or Pedro Ximen), serving in the navy of Charles V (1500–1558) in the Spanish Netherlands. It seems unlikely that a grape that so likes warm weather would have done well so far north, and no current Rhine grape resembles PX, so the story is probably apocryphal.
"Pedro Giménez" is the most widely planted white grape in Argentina, where it is used to make fortified wines like those of its homeland in Jerez. As noted below, it is a criolla variety that is different from Spanish Pedro Ximénez, but the exact relationship is uncertain.
Historically Pedro Ximénez is grown in Australia to make fortified wines and sherry types wines known by the Australian term - Apera. It is often used for blending and to make botrytised dessert wines and still lends itself admirably in the Swan Valley the making of organic and preservative-free dessert wine today. This grape variety has thrived in Western Australia's Swan Valley since its introduction there due to the hot climate growing conditions. The vine requires a rich soil and short pruning.
A small amount of white table wine is also made from this grape in the Elqui valley, in Chile (where it is labelled "Pedro Jimenez"), and it is also used to make pisco.
PX is used for Sherry, Málaga virgen and Montilla-Moriles dessert wine. It is made by drying the grapes under the hot Spanish sun, concentrating the sweetness, which are then used to create a thick, black liquid with a strong taste of raisins and molasses that is fortified and aged in solera.
A little is grown in California.
Pedro Ximénez has cottony shoots, smallish 5-lobed leaves, elliptic berries, smallish conic bunches, and late fruit set. The soft, thin-skinned berries produce a very sweet juice.
The Pedro Giménez of Argentina has hairy shoots, whole or 3-lobed leaves, roundish berries, branchy bunches and sets fruit earlier.
Synonyms include Ximénez, Jimenez, Ximénès, Pedro, Pedro Giménez, Pedro Jimenez, Pedro Khimenes, Pedro Ximénès, Pedro Ximenes De Jerez, Pedro Ximenez De Montilla, Pero Ximen, Pasa Rosada De Malaga, Uva Pero Ximenez, Uva Pero Ximen, Pero Ximenez, Alamis De Totana, Alamis, Myuskadel, Ximenecia and the abbreviation PX.
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