626 Journal of Agriculture. [11 Oct., 1909. 



is resting on the ground (literally foundation or base). Strictly speak- 

 ing, the term Solera should be limited to the final stage from whicn ihe 

 finished wine is withdrawn. The others are all Criaderas; yet the term 

 solera has gradually come to be applied to the whole system of sherry 

 rearing. 



In some bodegas the whole series is divided into two groups, the 

 younger stages being known as Criaderas and the older as Soleras. A de- 

 finite line of demarcation can scarcely be drawn between the two and 

 in order to avoid confusion it will be best to confme ourselves the the use 

 of the word solera. 



Different Types of Soleras. 



We have seen that all Sherries can be divided into several main groups, 

 each of which ma^' embrace a considerable number of different wines. In 

 a general way, certain peculiarities, both as regards character and special 

 methods of treatment, belong to each group in addition to the broad lines 

 of solera management already described. We can thus distinguish between 

 the following : — ■ 



Fino Soleras. — These constitute the largest group, the one which em- 

 braces the wines most in demand at the present day. They are clearly 

 distinguished from other groups by the presence of the flor film. This, 

 with its power of developing the curious, characteristic etheral flavour, 

 could scarcely be methodically worked by any other than the solera 

 method. Were it necessary for each cask to develop its own film, uni- 

 formity would be most difficult to obtain, and the risk of casks turn 

 ing out badly very considerablv increased, for it is before the film has 

 become properlv established that there is danger of acetification. Pro- 

 tected, as the wine afterwards is, by a complete film this danger dis 

 appears. Once thoroughlv formed, this remains almost unchanged, lie 

 ing sufficiently elastic to adapt itself to the changes of level caused by 

 withdrawals and additions or the slight disturbance caused by the 

 drawing of a sample. 



The amount of ullage in the casks is rather less than with the previous 

 one-tenth of the contents of the cask. The entry of air is fairly free. 

 In some bodegas, the bung-hole is closed with a small china cap placed 

 over it; in others, it is loosely closed with a large cork sufficient to 

 prevent the entry of insects. 



A curious feature in connexion with this group is that the wine in 

 the youngest stages sometimes api^ears to be rather out of condition, 

 especially after addition of younger wine. The trouble is only transitory 

 and as it moves forward into more advanced stages it regains its bright- 

 ness and develops the character peculiar to the type. 



Oloroso Soleras. — These differ mainly from finos by the absence of 

 flor. The slight, dark coloured film usually present on their surface is 

 probably composed of sub.stances thrown out of solution by exposure to 

 air— it is not organized in any way. The alcoholic strength of these 

 wines is usually over 27 pe^r cent, proof, a point above which the growth 

 of flor is not possible. 



The amount of ullage varies somewhat. On an average, it is about 

 group. I'he a.bsence of flor renders a lesser amount of air in each cask 

 sufficient. 



In the case of these wines, the solera system appears to be applied 

 rather on account of the automatic blending and uniformity of product 

 than for any other reason. 



