Pedro Romero Pedro Ximenez Sherry, Andalucia, Spain

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This value-priced sherry emerges from the village of Sanlucar de Barrameda, said to produce higher acid sherries than those from the more famous Jerez. Robert Parker reviewed this lineup in TWA #159 and because these are essentially the same wines (drawn from the same Soleras), I will keep my comments brief. There are two basic style of sherry, Fino and Oloroso, and all of the others are offshoots of these. For example, the principal difference between the Dry and Medium Dry Amontillado (Amontillado is a lightly oxidized Fino style) is that latter has had 10% Pedro Ximinez added as a sweetening agent. The principal difference between the Dry Oloroso, the Medium Dry Oloroso, and the Cream (an Oloroso style) is that latter two have had 20% and 40% Pedro Ximinez added to the base Oloroso respectively. The drier styles are better served with savory courses or as aperitifs, the sweeter styles (Moscatel and Pedro Ximinez) at the end of meals with dessert. This is a well made sherry at a great price that merits serious consumer interest.Importer: Thomas George, Frontier Wine Imports, Dover, NJ; tel. (973) 328-4500

Starts out a bit sweaty and leathery, but soon it turns more smoky. As a whole it’s more bulky and barnyardy than most PX wines, with sweet prune and raisin flavors that seem a bit generic. Thick on the finish, with a gooey sweetness throughout. ——M.S.(6/1/2010)—— 88