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Pedro Ximénez (also known as PX, Pedro Jiménez, or Pedro) is the name of a white grape grown in certain regions of Spain, and also a varietal wine, an intensely sweet, dark, dessert sherry.
The grape reputedly takes its name from a 17th-century Spanish soldier who introduced it to Spain on his return from The Netherlands, although the story is almost certainly apocryphal as no Rhine grape resembles PX and there is no reason why such a northerly grape would grow in southern Spain.
PX was originally grown in the Montilla-Moriles region, and along with Palomino Fino made up the majority of grapes used in the manufacture of sherry. However, the strong resistance of the Palomino to disease has led to a great decline in the use of Pedro Ximénez in traditional sherry, and despite its continued use in sherry in Montilla-Moriles, Málaga and other regions of Andalusia, its fame now rests principally on its use in the varietal dessert wine of the same name.
The dessert wine Pedro Ximénez 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 aged in solera.
The grape is also grown in the regions of Valencia, Canary Islands and Extremadura, and occasionally also used in making a poorly-rated table wine. A small amount is also grown in Australia where botrytis is introduced to make dessert wines.
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