According to the Wine of Origin scheme it describes a farm or farms which are run as a single unit, grows its own grapes and makes wine only from those grapes on the estate. The palest, lightest, most delicate and generally the driest of all sherries. Flor Wine yeast cells used to make sherry. They cause a thin layer to grow on sherry during ageing in vats, giving a characteristic nutty flavour. Fortifying The process whereby fermentation in the wine is stopped by adding brandy or spirits.
Sweet wine is obtained when the natural grape sugar remains in the juice.
Fortifying is the worldwide usage for the production of certain wines such as port, sherry and dessert wine. Free run The cleanest, purest, fruitiest juice which runs free when destemmed grapes are lightly pressed. Gin A spirit distilled with aromatic ingredients such as juniper berries or juniper essence. Good wine Wine which, in contrast to distilling wine, is meant to be drunk as is. Grape residue The pieces of skin, pips and flesh tissue that remains after the grapes are pressed.