Sherry glossary

Question 1

Anada

Answer 1

Vintage

Question 2

Criadera

Answer 2

Row of butts numbered upwards from the bottom Solera.

Question 3

Vara

Answer 3

Stick (pruning word)

Question 4

Pulgar

Answer 4

Thumb (pruning word)

Question 5

Desfangado

Answer 5

A system of racking to clarify must before fermentation.

Question 6

Gordura

Answer 6

Fermented wine marked with a circle destined for oxidative ageing,

Question 7

Palo

Answer 7

Fermented wine marked with a slash destined for biological ageing,

Question 8

Mitad y mitad

Answer 8

Mixture of highly rectified grape liquor and older sherry for the fortification process to not shock the young wine.

Question 9

Trasiegos

Answer 9

The process of drawing off final wine at the Solera and filling up chronologically with its above laying Criaderas.

Question 10

Cabeceo

Answer 10

The final blending stage of Sherry. Either blending different styles of dry sherrys or also adding sweeteners to the final blend.

It is closely monitored in smaller amount first, like a test-tub before it is applied proportionately to the drawn of wine.

Question 11

There a three different sweetening agents are available for Sherry producers, name them and what they consist of?

Answer 11

• Dulce Pasa: Sweetener made from dried Moscatel/PX grapes turned into must, the most common sweetening agent in Jerez. Most is made using Moscatel grapes since it’s cheaper.
• Dulce Almibar: a blend of invert sugars and fino, this is rare and more expensive.
• Mistela: Same as “Dulce Pasa”

Question 12

What is “vino de color”

Answer 12

A coloring agent made of non-alcoholic reduced and boiled down grape syrup blended with fresh must.

Called Arrope if it’s reduced to 1/5 of it’s volume
or Sanchoco if it’s reduced to 1/3 of it’s original volume.