A wine that is clear and shiny, like a crystal.

 

Tartrates or salts with well defined geometric shapes that form sediment in wine. These small elements are formed and precipitate when the wine's temperature is reduced.

 

Taxes on wines and alcohols that are paid at the countries' borders and ruled by each state's fiscal law (production rights, consumption rights, transit rights, etc.).

 

In the classification of musts and wines from Jerez, these are the ones that are fat but very clear in the nose.

 

Acid cutting flavour that may need time to soften. This happens mainly in white wines.

 

Operation in which the ends of the longer branches are cut. Cutting is aimed to suppress excess foliage, thus achieving better flower heads. The most favourable season is that at the end of blossoming: this operation has to be repeated, sometimes after eight days, always in the younger organs. If one performs it later, it won't have the same effect. It is done by hand, with a scissors, scythe or big knife. There are also cutting machines that are incorporated in the tractor but have the inconvenient of performing the job blindly, cutting some branches beyond their end.

 

Jerez glass (caña), very popular in taverns. Unlike the noble tasting glass it is not fit for tasting, since the glass is thick, doesn't have a high stem and is very open.