Palomino vs Pedro Ximénez

Pedro Ximénez is sweeter and fuller.

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

Palomino

White · Spain

neutral, light, best as sherry

Pedro Ximénez

White · Spain

black, syrupy, raisin and fig

Bone dry
Sweetness: Sweet; Light
Body: Very full; Very low
Tannin: Very low; Low
Acidity: Low; 11 to 12%
Alcohol: 15 to 18%; 8 to 10 °C
Serve at: 10 to 13 °C; none listed
Regions: Montilla-Moriles, Jerez, Australia, Chile

Only Palomino

Antipasti, tapas and mezze
Charcuterie
Shellfish

Both pair with

Nuts and dried fruit

Only Pedro Ximénez

Chocolate
Blue cheese
Fruit desserts and pastries

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 Palomino and Pedro Ximénez pages.