Palomino vs Pedro Ximénez
Palomino
A neutral, low-acid Andalusian white of green apple, grown around Jerez and made into dry sherry.
- Green apple
- Low acidity
- Light body
Recognize it
Low acidity, light body, and a quiet aroma. Under a layer of flor yeast, it becomes saline and bready in fino; with higher fortification and oxidation, it becomes darker and nuttier in oloroso.
Pedro Ximénez
An Andalusian white grape best known for intensely sweet wines made from sun-dried grapes, with raisin and dried fig as classic markers.
- Raisin
- Low acidity
- Syrupy
Recognize it
Very sweet, dark, and syrupy with low acidity. Raisin, fig, and molasses dominate. It is typically sweeter and more viscous than Sauternes.
How they compare
- SimilarBoth are traditional Andalusian grapes.
- DifferencePalomino is used mainly for dry sherry styles; Pedro Ximénez is best known for intensely sweet wines.