Pedro Ximénez

The dessert wine Pedro Ximénez is made by drying the grapes under the hot Spanish sun, concentrating the sweetness, which are then used to create a thick, black liquid with a strong taste of raisins and molasses that is fortified and aged in solera.

PX was originally grown in the Montilla-Moriles region, and along with Palomino Fino made up the majority of grapes used in the manufacture of sherry. However, the strong resistance of the Palomino to disease has led to a great decline in the use of Pedro Ximénez in traditional sherry, and despite its continued use in the sweeter blends of sherry in Montilla-Moriles, Málaga and other regions of Andalusia, its fame now rests principally on its use in the varietal raisin wine of the same name.

Straw Wine, or raisin wine, is a wine made from grapes that have been dried to concentrate their juice. The result is similar to that of the ice wine process, but suitable for warmer climates. The classic method dries clusters of grapes on mats of straw in the sun, but some regions dry them under cover, some hang up the grapes, and the straw may be replaced by modern racks. The technique dates back to pre-Roman times.

(adapted from wikipedia)