Percentage of residual sugar in some of southern Spain’s fabled Pedro Ximénez dessert wines, making them among the sweetest wines in the world. As syrupy as molasses and dark mahogany colored, “PX” is an unreal sensual experience. By comparison, French Sauternes is about 10 to 15 percent residual sugar and German trockenbeerenauslese (TBA), about 30 percent.

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