Bodegas Alvear
Pedro Ximénez Solera 1927
Montilla-Moriles
Non-vintage
Vintage
Varietal
Pedro Ximénez
ABV
Where it is, July 2026
Approaching Peak: drinkable, but best years are ahead.
Alvear publishes no dated drinking window for this N/V solera wine. Its own page instead identifies the style, maturation method, analysis, and service range: 12 to 14 degrees Celsius. The producer's stated profile is concentrated and sweet, with raisined fruit, coffee caramel, chocolate, roasted notes, and a long finish.
The NV Pedro Ximénez Solera 1927.
A non-vintage Montilla-Moriles Pedro Ximénez sweet wine from Alvear's solera begun in 1927, matured in American oak through criaderas y soleras.
Drinking window
As Cellared editorial guidance: this drinking window is a calculated cellar recommendation, not a claim about the bottle's documented facts.
Tasting note
Alvear identifies Pedro Ximénez Solera 1927 as a non-vintage sweet wine from D.O. Montilla-Moriles, made from 100% Pedro Ximénez. The producer says the grapes are sun-dried, then aged in American-oak casks through the criaderas y soleras system for more than six years. It comes entirely from the solera started in 1927. Alvear describes a bright mahogany colour with iodine tones; an intense nose of raisined fruit, coffee caramel, chocolate, and liqueur-like notes; and an elegant, ample, sweet palate carrying roasted notes, chocolate, and raisins through a very long finish. The listed analysis is 16% alcohol, total acidity of 4 g/L, pH 4, and 405 g/L of sugar.
About Bodegas Alvear
Bodegas Alvear presents Solera 1927 as one of its emblematic sweet wines. The producer specifies sun-dried Pedro Ximénez grapes from Montilla-Moriles, more than six years in American oak, and maturation by the criaderas y soleras system. The wine comes entirely from the solera begun in 1927. Alvear lists 16% alcohol and gives its own service recommendation of 12 to 14 degrees Celsius.
From the cellar: pair with
Dark chocolate dessert
Alvear specifically recommends desserts with dark chocolate.
Vanilla ice cream
Alvear specifically recommends serving the wine over vanilla ice cream.
Blue cheese
Alvear specifically recommends blue cheese.
Service & cellaring
- Serving Temp
- Cellared editorial guidance: serve slightly cool and adjust after the first pour.
- Decanting
- Cellared editorial guidance: taste first, then decide whether brief air improves the next pour.
- Cellar Storage
- Cellared editorial guidance: keep the bottle dark, still and cool with stable humidity.
Frequently Asked
Is 1927 the vintage?
No. Alvear labels the wine N/V and explains that 1927 is the year the solera began, not a single harvest year.
What grape is used?
Alvear identifies the wine as 100% Pedro Ximénez, made from sun-dried grapes from D.O. Montilla-Moriles.
How should it be served?
Alvear gives a service temperature of 12 to 14 degrees Celsius.
What does Alvear recommend with it?
The producer recommends dark-chocolate desserts, vanilla ice cream, fruit salad, Tarta de Santiago, or blue cheese.