Argentinian Grapes
Pedro Giménez
About Pedro Giménez
Pedro Giménez is the most planted white variety in Argentine, with 11,000 hectares.
It is primarily grown in the Mendoza region, where it produces light table wines bottled in liter bottles and bag-in-boxes for easy marketing.
In Chile, 4,400 hectares are planted.
Despite the similar name, the Spanish grape Pedro Ximénez is a different variety. The two grapes are not in any way related.
Pedro Giménez Flavors
White fruits such as Citrus, white Peaches and green Apples stand out, with notes White Flowers.
 Citrus |
 Peach |
 Apple |
 Flowers |
Pedro Giménez Profile
Pedro Giménez is verly light with a crisp acidity and freshness:
| SUGAR: | Dry (3 g/l) |
| BODY: | Light |
| FRUIT: | Medium - Low |
| ACIDITY: | Medium - High |
| ALCOHOL: | 12-13% ABV |
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Serving temperature: 8-10°C (46-50°F) |
Pedro Giménez Food Pairing
Pedro Giménez is perfect with fish, shellfish, salad, light pasta and appetisers:
 Aperitif |
 Salads |
 Tapas |
 Pasta |
Excellent Pairings
Aperitif.
Vegetables. Salads.
Squash. Carrot. Zucchini.
Cheese and fruit platters.
The Ideal Glass for Pedro Giménez
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The Sauvignon Blanc glass is smaller than a Chardonnay glass. It has a more narrow bowl to concentrate the crisp and citrusy aromas of zesty and fruity white wines. |
Pedro Giménez Cheese Pairing
Pairing Tips
Add accompaniments like fresh fruits (grapes, apples, pears), nuts (almonds, walnuts), or a light drizzle of honey to enhance the pairing. Opt for cheeses with moderate saltiness and creaminess to balance the wine's acidity.
Fresh and Mild Cheeses
Mozzarella: Its delicate flavor pairs well with the Pedro Giménez's lightness.
Ricotta: Especially good if served with a drizzle of honey or fresh fruits.
Goat Cheese (Chèvre): The tanginess complements the subtle fruit notes in Pedro Giménez.
Semi-Soft Cheeses
Brie: The creamy texture and mild flavor work beautifully with Pedro Giménez.
Camembert: Similar to Brie but with slightly more earthiness.
Fontina: Its nutty, buttery qualities make a good match.
Hard Cheeses
Manchego: A classic Spanish pairing, especially younger Manchego, which is less intense.
Gruyère: Mildly nutty and sweet, enhancing the wine's subtlety.
Asiago: Lightly aged Asiago adds a complementary tang.
Blue Cheeses (for contrast)
Gorgonzola Dolce: Its mild creaminess contrasts nicely without overpowering the wine.