| 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 |
