Pedro Ximenez (also known as PX and many other variations) is the name of a white grape variety grown in certain regions of Spain, and also a varietal wine, an intensely sweet, dark, dessert sherry.

PX was originally grown in the Montilla-Moriles DO region of southern Spain, and along with Palomino Fino made up the majority of grapes used in the manufacture of Sherry. However, the strong resistance of the Palomino grape to disease has led to a great decline in the use of Pedro Ximenez in traditional sherry, and despite its continued use in the sweeter blends of sherry in Montilla-Moriles, Malaga and other regions of Andalusia, its fame now rests principally on its use in the varietal raisin wine of the same name.

The dessert wine Pedro Ximenez is made by drying the grapes in a time-honoured fashion under the hot Spanish sun for two or three weeks in order to allow the concentration of sugar, sweetness. The 'must' of these grapes ferment very slowly creating a wine of extraordinary depth and complexity, which are then used to create a thick, black liquid with a strong taste of raisins, figs, dates, molasses and coffee that is fortified and is used as a blender to sweeten Oloroso sherry and aged in solera.

Pedro Ximenez can be quite crisp and dry when vinified still but is more frequently used as a sweetening agent in Sherry. The grapes are dried in the sun to concentrate the sugars and flavours. In Spain the dried P.X. grapes are vinified and then aged, matured using the 'Solera and Criadera' system in barrel for many years and produce fortified wines of considerable character and sweetness.

To be enjoyed accompanying desserts, pastries and is truly delicious poured over ice cream. As an after dinner drink, it is a great way to finish the perfect meal.