A naturally sweet fortified wine from Spain, Pedro Ximénez (also known as PX) makes a luscious, raisin-caramel, molasses-like, dark mahogany colored sauce that will have your taste buds begging for more. A PX reduction sauce is simple to make and pairs incredibly with savory foods, such as pork and blue cheese, as well as chocolate and other desserts, including our favorite: ice cream! You’ll want to put it on everything!
Pedro Ximénez (PX) Winemaking
PX takes its name, Pedro Ximénez, from the white grape variety of the same name used to make it. The grape variety is grown in small quantities in Jerez de la Frontera in the southern part of Andalusia, Spain and more predominantly in the northern part, Montilla-Moriles, where the weather is cooler and it grows more successfully.
The Pedro Ximénez grape does not have much, if any, unique varietal character, so the characteristics of the wine are largely the result of the wine production methods and aging.
After the grapes are picked, they are dried out in the sun, which concentrates the sugar levels and adds additional flavor to the grapes before they are pressed to make the wine. The juice pressed from the grapes is only partially fermented to preserve its sweetness, so the wine must be fortified (i.e., a neutral spirit is added to increase the level of alcohol).
PX is aged in the Solera, a system of maturation used mainly in the production of sherry, brandy, Madeira and port, which entails the blending of older wines with younger wines to ensure a consistent end product from year to year.
You can read more about Pedro Ximénez winemaking at Sherry Wines.
Pedro Ximénez (PX) Wine Reduction Sauce: Tips & Tricks
As we mentioned, this reduction sauce is simple to make, but a few tips and tricks before you get started never hurts!
A reduction is essentially a sauce made by boiling or simmering a liquid, such as stock, fruit, juice or wine, until the sauce is reduced, by evaporation, to the desired thickness. The result is a more intensely flavored, thickened liquid. In the case of PX, this means the alcohol flavor in the wine is diminished and all of the wonderful flavors of dried fruit, caramel, molasses and others are enhanced.
Although it takes longer, in our experience simmering, not boiling, results in a better reduction sauce. It’s a molecular, science thing, which we’ll leave to J. Kenji López-Alt of Serious Eats to explain, as he always does so well! Using a pot with a larger surface area to liquid ratio will help speed up the process.
For additional thickness, a slurry of cornstarch (i.e., equal parts cold water and cornstarch dissolved well) can be added to the sauce. If we’re using the PX sauce for ice cream, we’ll typically add a slurry of cornstarch to create a more syrupy consistency. However, for pork or other meats, we’ll omit the cornstarch altogether.
While you don’t have to break the bank, when making a reduction sauce from PX or any other wine, it’s important to use a wine that you enjoy drinking. In the case of PX, a good quality wine will run you approximately $15 for a half bottle and $25 for a full bottle. Some well known producers include Valdespino, Lustau, Gonzalez Byass and Toro Albalá (pictured above).
Pedro Ximénez (PX) Wine Reduction Sauce Recipe
- • 1 1/2 cups good quality Pedro Ximénez wine
- • 1 1/2 tablespoons cornstarch dissolved in 1 1/2 tablespoons of cold water*
- • granulated white or brown sugar to taste**
Step 1: In a 2 quart saucepan over medium-low heat, bring the wine to a simmer. Slowly add the cornstarch-water mixture (if using), stirring until well combined.
Step 2: Reduce heat to low and continue to simmer, stirring often, until the sauce is reduced by half (about 15 minutes).
Step 3: Remove the saucepan from the heat and add sugar (if using) to taste, and stir until well combined.
Step 4: Let the sauce cool to desired temperature based on intended use. If not using immediately, let the sauce cool to room temperature, place in an airtight container and store in the refrigerator up to 3 days. Reheat before using.
- * This will thicken the sauce to a syrup-like consistency ideal for pouring over ice cream. For a thinner sauce, use less cornstarch and water, but always maintain a 1 to 1 ratio. For a thin sauce, omit the cornstarch and water. Note that the sauce will also thicken as it cools.
- ** Pedro Ximénez wines vary in sweetness levels. Also, depending on your intended use of the sauce, you may want it to be sweeter by adding sugar. If adding sugar, do so in small increments of 1/4 to 1/2 teaspoon at a time to avoid over sweetening.
So next time you have a recipe that calls for a port reduction sauce, or better yet, you’re in the mood for an ice cream sundae covered in hot fudge or caramel, why not mix it up? Try this Pedro Ximénez (PX) wine reduction sauce instead. Seriously, you’ll want to put it on everything!
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