Muscat of Alexandria vs Pedro Ximénez

Pedro Ximénez is fuller and sweeter.

Sweetness, body, tannin and acidity are our rating of a typical dry table wine from each grape.

Muscat of Alexandria

White · Egypt

grapey, floral, honeyed, often sweet

Pedro Ximénez

White · Spain

black, syrupy, raisin and fig

Medium sweet
Sweetness: Sweet; Medium
Body: Very full; Very low
Tannin: Very low; Low
Acidity: Low; 12 to 16%
Alcohol: 15 to 18%; 6 to 8 °C
Serve at: 10 to 13 °C; none listed
Regions: Montilla-Moriles, Jerez, Australia, Chile

Only Muscat of Alexandria

Curry

Both pair with

Fruit desserts and pastries
Nuts and dried fruit
Blue cheese

Only Pedro Ximénez

Chocolate

Sources

Style profiles, pairings and serving figures are our own assessment. Regions and origins: Wikipedia (CC BY-SA 4.0) and Wikidata (CC0); see the Muscat of Alexandria and Pedro Ximénez pages.