How is Pedro Ximénez grape typically used in the production of Sherry?

Pedro Ximénez, often referred to as PX, is primarily known for its role in the production of sweet dessert Sherries. The grapes are typically harvested late in the season, allowing them to develop high levels of sugar through a process called "pasificación," where the grapes are sun-dried before fermentation. This drying process concentrates the sugars, resulting in a rich, sweet flavor profile.

In the context of dessert Sherries, Pedro Ximénez contributes velvety textures and complex flavors, often described as notes of raisins, figs, and caramel. These characteristics make it an ideal sweetening agent in the creation of rich, luscious dessert-style wines, distinguishing it from the dry styles of Sherry that predominantly use the Palomino grape.

In contrast, while there are other grapes like Palomino that form the base of dry Sherries, Pedro Ximénez is not typically used in that capacity or as a blending agent with Palomino in a way that alters the fundamental style of those wines. Therefore, the recognition of PX as a key ingredient solely in sweet Sherry production showcases its unique role within the Sherry spectrum.