Montilla Moriles, Andalucía


Asuncion Oloroso Pedro Ximénez

Well now this is different. An oloroso from PX but it is merely off-dry. If I wanted Sherry to replace a piece of rye bread, lightly toasted and spread with apricot jam and sprinkled with walnuts, it would be this. Sadly oloroso in the morning probably isn’t a good idea but why not have breakfast for dinner? Actually I think this would pair very well with French toast with an ample pair of amber maple syrup.
Good for dessert tambien.
— 5 days ago

Chris, Matt and 10 others liked this


Nice review!😃
Ellen Clifford

Ellen Clifford Influencer Badge Premium Badge

@Trixie thank you, m’lady! 🥂

Viñedo y Bodegas Marena

Montepilas Montepila 2018

sardines on the nose, yum — 8 months ago


3 Miradas Vino de Pueblo Sierras de Montilla Pedro Ximénez 2017

Crisp but light. Perfect with crab cakes. — 10 months ago

Ezequiel liked this


Montilla-Moriles Pedro Ximénez 2015

Pasas y miel — 5 months ago

Jae, Josh and 2 others liked this

Pérez Barquero

Verbenera Montilla-Moriles Pedro Ximénez

In Montes-Morriles they use the Pedro Ximenez grape to make Fino, not Palamino as they do in Andalucía. I think it makes for a fuller, rounder Fino but it’s still the perfect food & summer drink in the dog days of summer. Raw dough & quinine on the nose, yeast & tonic on the palate- but truly lip smacking delicious. It’s also about 11$, one of the great QPRs. — 9 months ago

Romain, Alex and 4 others liked this

Pérez Barquero

Gran Barquero Oloroso

Mark H

Luscious......delicious — 2 years ago

Bodegas Toro Albala

Don PX Gran Reserva Montilla-Moriles Pedro Ximénez 1982


#pedroximenez #px #montilla #montillamoriles #dessertwine #dessert #spain #veryold — 2 months ago

Peter, David and 7 others liked this


Solera 1927 Montilla-Moriles Pedro Ximénez 1927

An intensely sweet dessert wine. Bright flavors with a butterscotch-like finish. — 6 months ago

Marilea Campomizzi
with Marilea

Cruz Conde

1902 Solera Fondacion Pedro Ximénez 1902

Una maravilla. Vino PX de DO Montilla Moriles con muchísimos premios. Hecho de uvas pasificadas; y sistema tradicional de Criaderas y Solera, como mínimo 20 años de crianza en las botas más antiguas de cuando se fundó la bodega. Color azabache; nariz muy intensa a pasas, higos, café y regaliz. Boca soberbia, aterciopelada, intensa, cremosa; sí, es dulce, pero equilibrado; largo y gran retrogusto a chocolate, dátiles y frutos secos. Para tomar solo y meditar; o acompañar de un queso azul intenso!!! — 9 months ago