Pedro Ximenez: what's the correct temperature?

[Gypsy Boy]

Nothing like a basic question to keep you humble!

I had been under the distinct impression that PX sherry should be served at room temperature (or maybe I should say "cool" room temperature). In the course of various and sundry internet wanderings, I have come across two fairly distinguished bodegas (Toro Albala and Lustau) who both recommend serving PX chilled ('muy frio" in the all-Spanish Toro Albala site). Have I been doing an "oops" all this time?

What IS the proper temperature to serve PX? (FWIW, the serving in this instance will be done at a vertical tasting of Toro Albala PXs: 1945, 1959, 1966, and 1971).

Many thanks!

[David McDuff]

Chilly but not ice cold should be the order of the day. Serving PX at a cool temperature will help temper its tendency towards being cloying in its texture and sweetness. Serve a young, straightforward PX quite cold. For the older vintages you have lined up, I would back off of the chill just a bit so as not to shock the palate or mute the aromas. Exact temperature? That I can't provide in stone, though I would think somewhere in the high 40's up to around 50 degrees F would be about right.

[scubadoo97]

I like my PX chilled so I keep my bottles in the wine cooler. PX sherry pretty much boards on being cloying but I love it. Like a mouth full of raisins and dates.