| Aceitunas
- Olives. |
Aguardiente
- A fiery transparent
spirit distilled from vegetables. |
| Ajo
- Garlic. |
Albariño
- Fresh, crisp white wine from Galicia. Also the name of the primary
grape in these wines. |
| Albariza
- The white soil of Jerez, with a high limestone content. |
Albóndigas
- Meatballs |
| Alcachofa
- Artichoke |
Alella
- The smallest D.O. in Spain, located just north of Barcelona.
Known for fresh crisp white wines and excellent Cavas. |
| Allioli
- A popular sauce in Catalonia made from garlic oil (garlic mayonnaise).
|
Almejas
- Clams. |
| Almendras
- Almonds. |
Amontillado
- A type of Sherry or Montilla. |
| Anchoas
- Anchovies. |
Angulas
- Baby eels. |
| Arroz
- Rice. |
Asado
- A roast. |
| Asador
- A restaurant that specializes in roasted meats. |
Atún
- Tuna. |
| Bacalao
- Codfish or salted codfish. |
Barrica
- The classic 225 liter oak barrel, usually made from oak. |
| Bodega
- Winery or cellar. |
Bodeguero
- The owner of manager of a bodegas. |
| Brut
- A dry Cava. |
Butifarra
- A type of sausage particularly popular in Catalonia and the
Balearics. |
|
Cabrales - Blue veined cows milk cheese
from Asturias. |
Calamares
- Shrimp |
| Calderata
- a stew or the pot it is cooked in. |
Callos
- Tripe |
| Canela
- Cinnamon. |
Cangrejo
- Crab. |
| Capataz
- A master taster in Jerez. |
Cava
- A sparkling wine, usually from Penedés made in accordance
with the Methode Champenois and aged at least nine months. |
| Cebollas
- Onions. |
Cream
- A type of sherry or Montilla. |
| Criadera
- An oak butt used in the solera system. |
Crianza
- a wine that has been aged in an oak barrel. In Rioja it must
be aged at least one year in oak and one year in bottle before
release. |
|
Deguelle - The disgorging process used for
sparkling wines. |
Dorada
- A type of fish popular in the Levante. |
| Dorado
Dorado - a fortified wine made in Rueda. Also the name of a type
of fish. |
Dulce
- sweet. Also used for a sweet type of Cava. |
| en
Escabeche - Pickled. |
Espumosa
- Sparkling. |
| Estofado
- A stew. |
Fino
- A type of sherry or Montilla. |
| Flan
- Caramel custard. |
Flor
- A layer of yeasts formed inside the butt of sherry or Montilla
on the surface of the wine. |
| Fondillon
- A rare matured wine made in Southern Lavante. |
Galicia
- Maritime region in Northwest Spain famous for seafood, dry white
Albariño based wines and it's Celtic culture. |
| Gambas
- Shrimp. |
Garnatxa
d’Emporda - A sweet dessert wine made in the Ampurdan.
|
| Gazpacho
- In Andalusia this is a cold vegetable soup; in the Levante and
La Mancha it is a hearty stew. |
Generoso
- A fortified aperitif or dessert wine. |
| Gran
Reserva - A wine matured for many years in barrel and bottle. |
Granvas
- A wine made by the Cuve Clos method. |
|
Glossary
continued
|
