JO Sept., 1909.] Slicrrx: Its Maknig and Rear'u 



581 



Palma. — This is the type which forms tlie basis of the iino class of 

 Sherries, with its subsequent development of amontillado, &c. Its chief 

 characteristics are delicacv or refinement, a very pale colour, and a low 

 alcoholic strength. The young wines classed as palmas come as a com- 

 plete surprise to anv one unacquainted with the evolution of Sherry, for 

 they are about as different from the finished wine as it would be possible 

 to imagine. One is inclined to ask if they are not more likely to develop 

 into a light wine of Chablis type than into Sherry. A palma rapidly con- 

 'Cludes its fermentation, and before Christmas the wines of this type 

 are usually quite drv and remarkablv clear ; they are the first wines ready 

 to be dealt with, and can be separated from the others and racked off their 

 lees, &c. , immediately. The chalk mark used to distinguish the type 

 (No. I in photograph) is supposed to resemble a palm leaf. Their alcoholic 

 strength being low (usually between 23 per cent, and 25I per cent, proof), 

 it is necessarv to increase it somewhat (at least that of the lighter palmas) 

 bv fortification. When racked it is usual to bring the strength of all 



SIGNS USED TO DISTINGUISH DIFFERENT TYPES OF YOUNG WINE. 



(i) Palma, (2) Palo Cortado, (3) Dos Cortado, (4) Tres Cortado, (5) Palma Cortado, 

 (6) Un Raya, (7) Dos Rayas, (8) Tres Rayas, (9) Parilla. 



palmas to the uniform standard of 25I per cent, proof, a strength suffi- 

 ■cientl\- high to protect the wine from acetification, vet not high enough 

 to interfere with the healthy growth of the f-or film. The spirit used 

 for fortification in Jerez is highly rectified wine spirit, usuallv about 65 

 per cent. o.p. It is thus entirely different from the spirit used for the 

 fortification of Port, which, though of high quality, is purpo.sely dis- 

 tilled at lower strength, so as to retain as much as possible of its winy 

 flavour. So far advanced are palmas, even at this early stage, that they 

 sometimes immediately find their wav into a solera. It is usual, however, 

 for them to be kept separate until after the second racking. According 

 to the local term, ^hev remain as anadas until after the second racking. 

 "This term needs defining, for it is one much used in connexion with Sher- 

 ries. A.n auada is a wine belonging to one particular vintage, as distin- 

 guished from a blend, of several vintages, such as a wine forming fart 

 of a solera must necessarily bi. Until such time as it is blended into 

 ;a solera, the contents of a butt are known as an afiada. In one bodega 

 I visited the term Sobrc Tabla was applied to wines in this stage. 



