Placing the bottles in boxes and storing them before transportation.

 

Red variety grown in Chile to produce rustic wines. It corresponds to the Argentinian Criolla and the Californian Mission.

 

Blend of sweet wine and grape preserve that is used in Jerez to colour some dessert wines. Its name proceeds from the Pajarete farm, on the outskirts of Jerez, where one used to produce sweet wines. It is also used by Americans to colour Bourbon whisky, which is then called blending sherry. In Malaga, grape preserve is not always added, thus creating a sweet white wine from 15º and 17º Baumé musts.

 

Of little intense colour and feeble pigment.

 

Fine wine from Jerez.

 

Fortified wine from Jerez resembling the amontillado in the nose and the oloroso in taste.

 

White variety characteristic of Jerez. It is used in the production of manzanillas, finos, amontillados and olorosos. It is also grown in Portugal (where it is called Perrum), in France (Listan), South Africa, California and Australia (sometimes confused with Cañocazo). Palomino wines have little acidity and a natural trend to oxidise. Therefore, they are usually used only in the production of fortified wines, though, locally, some white table wines are also produced, but these should be drank very young.

 

Reference group or representative sample of people (buyers, consumers, tasters, etc) that take part in a tasting session that is used as standard.

 

Wine exhibition.

 

In Spain, local name given to some Mediterranean varieties. Musky Pansa is Muscat of Alexandria; Valencia Pansa is Vinater and white Pansa is Xarel-lo.