Some synonyms include Pedro Jimenez, Pedro Ximenen Jerez, and in Australia it is often referee to as PX. The variety Pedro Gimenez, which is used widely in Argentina is unrelated despite the similar name.
Palomino, the other Sherry variety from Jerez, is much more common there than Pedro Ximenez. PX is used to add sweetness to blends with Palomino and also on its own to make dark sweet viscous wines, both in Jerez and other regions in Southern Spain. Like Palomino, Pedro ximenez it can also be used to make dry whites without much character.
In Australia PX is used to make both fortified and table wines. In the 1950s McWilliams Pedro was one of the first botrytised wines produced in Australia, but PX's most common role has been anonymously bulking out mass produced cheap white wines.
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