Solera
Solera
Solera (/səˈlɛrə/; from Spanish: [soˈleɾa]) is a process for aging liquids such as wine, beer, vinegar, and brandy, by fractional blending in such a way that the finished product is a mixture of ages, with the average age gradually increasing as the process continues over many years.
Etymology
The term solera means "on the ground" in Spanish, and it refers to the lower level of the stacked oak barrels where the wine is aged longest before it is drawn off for bottling. The system is believed to have been established by sherry producers in the Jerez region of Spain in the 18th century.
Process
A solera is a set of barrels arranged in several stages, or "criaderas", with the oldest mixtures in the barrel set on the ground. Small portions of the liquid in this barrel are drawn off for bottling, a process known as "saca". The barrel is then refilled from the next oldest criadera, and that one in turn is refilled from the second oldest, and so on. The youngest criadera, which is refilled with new product, is called "sobretabla". This process ensures a consistent average age and style over time.
Related Terms
- Sherry: A fortified wine made from white grapes that are grown near the city of Jerez de la Frontera in Andalusia, Spain. Sherry is produced in a variety of styles made primarily from the Palomino grape, and many types are often matured in a solera.
- Brandy: A spirit produced by distilling wine. Brandy generally contains 35–60% alcohol by volume and is typically consumed as an after-dinner digestif. Some brandies are aged in wooden casks, others are coloured with caramel colouring to imitate the effect of aging, and some are produced using a combination of both aging and colouring. In a solera system, brandy can be aged for a number of years to achieve a desired flavor profile.
- Vinegar: An aqueous solution of acetic acid and trace chemicals that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually the acetic acid is produced by the fermentation of ethanol or sugars by acetic acid bacteria. In the case of traditional balsamic vinegar, the concentrated juice, or "must", of white Trebbiano grapes is aged in a solera made of barrels of different woods.
External links
- Medical encyclopedia article on Solera
- Wikipedia's article - Solera
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