Abra: In a row of butts, the space between two contiguous butts in the same layer.// Mar. Any opening, space, linear distance between two points, etc.// Acad. (And.) In a row of butts, the space between two in the same sequence.
Acomodar: To employ.// Acad. (Fig.) To put in a convenient place or job; to suit.
Acuartelar: To group butts so that the operation of running the scales can be carried out.// Mar. To haul the sheet aft so as to present more sail to the wind.// Acad. To divide land up into quarters.
Aire (dar): To open butts of must during fermentation, when they are moved, to expel carbon dioxide.
Albariza: White soil with high chalk content (up to 80%), whose characteristics make it the best type for growing grapes for use in sherry-making.// Acad. (And.) Albar (unirrigated land).
Almacenista: According to the Regulations, a firm registered as an Ageing and Storing Winery with the Consejo Regulador of the DO; a winery that keeps inventories of wine undergoing the ageing process, but whose sacas (extractions of wine) are used exclusively for supplementing stocks of ageing wines in other wineries and not destined directly for consumption.// Acad. Vintner that keeps wine stocks.
Almijar: Open ground or esplanade surrounding acaserío. Place where esparto grass mats are spread for sunning grapes.// Acad. (And.) Place where grapes and olives are aired before being pressed.
Almijarero: Person in charge of helping the carriers unload the grapes, spreading them on esparto mats and supervising the sunning process.
Almotacén (alamín): Person officially appointed to verify the weights and measures used in grape and must transactions and all the jobs in the press-house.// Acad. (almotacén) Person officially responsible for checking weights and measures.// Acad. (alamín) Official in olden times who checked weights and measures and assessed provisions.
Amadrinar: To place a butt alongside another in parallel to its long axis.// Mar. To join or pair things up so as to reinforce one of them.// Acad. To yoke two horses together with a strap called madrina.
Amallar: To smooth the inside surface of the staves once a cask has been raised.
Amontillado: Type of sherry wine in the fortified category which, having undergone a phase of biological ageing followed by an oxidative phase, develops complex characteristics: amber to mahogany colour, slightly pungent hazelnut aromas and typically full flavour.
Amoroso: Name used, particularly in the United Kingdom, for a slightly sweet oloroso.// Acad. Soft, easy to work or cultivate.
Amorterar: To tip a butt containing developing wine by slightly raising the head containing the opening through which wine is extracted so that the deposits accumulate against the opposite head, allowing clear wine to be extracted more easily.
Ampelografía: Ampelography. The science of description and identification of vine varieties.
Añada: Vintage. Wine derived entirely from grapes from one single harvest.// Acad. One year time lapse.
Andana: Arrangement of a row of butts placed contiguously, one-deep, and with their long axis horizontal, with other superimposed rows whose butts rest in the angles between the butts in the layer below.// Mar. Casting creels or nets in parallel lines. (Poner en andana un buque) To load, rig and organise a boat overall to make it as stable as possible.// Acad. Arrangement of certain things placed in line.
Apareado (aparear): Trimming (to trim). The operation of shaping barrel staves to the correct thickness, working away from the ends towards the middle.// Acad. Adjusting one thing so that it matches another.
Aprendizón (aprendiz): Apprentice in a team of winery workmen.// Acad. Person learning a craft or trade.
Aranzada: Measurement of area commonly used in the Jerez region, equivalent to 0.475 hectares.
Arena: Type of sandy soil with low lime content, in which vines are planted, common to coastal parts of the Jerez region.
Arranchar: To form a group of several vineyard workers who organise their meals together.// Mar. To organise things.
Arroba: Measure of wine volume, in Jerez equivalent to 16.66 litres.// Mar. 31 or 32 pound weight.
Arrope: Syrup produced by boiling down must until it has reduced to a fifth of its original volume.
Arrumar: Process of grading and classifying staves by thickness.
Arrumbador: Winery workman who carries out the operations of moving and storing butts, as well as drawing off wine and other procedures involved in crianza.// Mar. (arrumar) To stow casks and barrels.// Acad. Worker in the winery who positions the butts and draws off, tops up and clarifies wines.
Arruñado: Topping. The sequence of operations preparatory to putting the heads of a cask into position.
Aspillar: To measure the volume of wine in a butt by means of a dipstick.// Acad. (And.) To ascertain, using a dipstick, the quantity of wine contained in barrels.