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Pedro Ximinez is not the name of some Senator’s undocumented domestic labor - it’s the name of one of the primary grapes used in sherry. It’s indigenous to the southeast part of Spain, and I suppose pretty much synonymous with its use in sherry. In fact if you’ve had sherry, you’ve probably had PX in some quantity (though not necessarily 100% varietal).

We went with friends to Bazin’s on Church this weekend, and after dinner I wanted something a little sweet. On the menu was “PX”. I don’t know if this qualifies as sherry or not, to be honest; I’m not that knowledgeable about sherry. But I do know that as a dessert wine on its own, PX makes some nice sweet juice. The coolest part was that in addition to tasting like a beautifully nuanced, not-at-all-cloying finisher, it actually tasted quite recognizably like sherry - even though I don’t think it technically was. I don’t know how to explain it except to say that it had the same complex taste as lovely sherry. A very nice experience.