Talk:Paxarette

Spain Low‑importance

	Spain portal This article is within the scope of WikiProject Spain, a collaborative effort to improve the coverage of Spain on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.SpainWikipedia:WikiProject SpainTemplate:WikiProject SpainSpain articles
Low	This article has been rated as Low-importance on the project's importance scale.

Food and drink: Wine Low‑importance

This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Food and drinkWikipedia:WikiProject Food and drinkTemplate:WikiProject Food and drinkFood and drink articles

Low

This article has been rated as Low-importance on the project's importance scale.

Related taskforces:
/
	This article is within the scope of Wines task force, a project which is currently considered to be inactive.

WikiProject Wine open tasks:

Here are some tasks you can do for WikiProject Wine:

Article request: Sebastiani family, Great Wine Capitals of the World.

Expand: any of the ~700 wine stubs, particularly the region and "miscellaneous" ones, Western Australian wine

Improve: Canadian wine, Greek wine, Vitis vinifera, wine serving temperature, Western Australian wine, other Start class articles

Articles to GA: Wine, Australian wine, Bordeaux wine, Burgundy wine, California wine, Champagne (wine), Chianti, Dessert wine, French wine, German wine, Grenache, Italian wine, Merlot, Pinot gris, Pinot noir, Rioja (wine), Spanish wine, Sparkling wine, Syrah, Tempranillo, Winemaking

Articles to FA: Cabernet Sauvignon, Riesling, Sauvignon blanc

Cleanup: Cleanup lists of wine-related articles: all articles and articles by category.

Unreferenced biographies of living persons

Copyedit: Aligoté, Cabernet franc, Malbec, Robert M. Parker, Jr., Pinot blanc, Rioja (wine)

Photo request: Just about all of them! Any pictures of wine regions, grape varieties or wine would be useful. In particular we need wine region maps that can be licensed for Wikipedia.

Collaboration: Operation stub-killer, Nominations for top level importance

Infobox: Template:Infobox grape variety, Template:Infobox winery

Other: Comment on the grape article template and on the grape infobox. Add to the Wikiquote page for wine: Wikiquote wine

view • edit • discuss • history • watch

Untitled

Text from the reference (if it disappears).

paxarette -Reply

WOOD, PETER CP.Wood at GNS.CRI.NZ Tue Dec 3 03:02:12 CET 1996 Previous message: paxarette Next message: Distillery tours Messages sorted by: [ date ] [ thread ] [ subject ] [ author ]

Looks like some explanation and repetition is necessary...

Paxarete/paxarette is named after the town of Paxarete (or Pajarete) in Jerez in Spain. It is said to be a boiled down mixture of grape juice and fortified wine. It is defined in the New Shorter Oxford English Dictionary (and you need to be familiar with English humour and the art of understatement to realise that "Shorter" is true only in comparison with the size of the ancient New English Dictionary).

I have never drunk or even seen paxarette, but I believe the nearest readily available comparison would be Pedro J/Ximenez sherry, which itself is hugely sweet and dark. Paxarete is virtually opaque, and also has a very high ester/aldehyde content. I can quote some analyses if needs be.

And just to prove that paxarete/ette DOES/DID have relevance to the subject of this list, I will repeat my post of 22 November as follows.....

From: WOOD, PETER (WOODP) To: EX:RZ.UNI-KARLSRUHE.DE:MALTS-L Date: Friday 22 November, 1996 1:52pm Subject: Paxarette

Following up on my suggestion about Paxarette treated casks...

I read some more about Paxarette, and came across the following description from Philp (1989):-

"..a typical current cooperage procedure in the Scotch whisky industry is to add 500ml of Paxarette per hogshead, or 1 litre per butt, pressurise at 48 kPa (7psig) for 10 min and then disgorge any unabsorbed Paxarette."

He also goes on to say that "... the true 'sherry shipping cask' flavour...has never been reproduced by this treatment."

Another book I have (Smith, 1993) states that the practice has been banned by the Scotch whisky industry. However, that is a fairly recent statement, so there could still be a lot of Paxarette treated whisky lying in casks, if not unvatted in bottles.

Peter Wood

References

Smith, Gavin D. (1993) Whisky: a book of words. Carcanet Press Ltd. Manchester.

Philp, J.M. (1989) Cask quality and warehouse conditions. In "J.R.Piggott, R.Sharp and R.E.B.Duncan (Eds.) The Science and technology of whiskies." Longman Scientific and Technical, Harlow: 264-294.

Previous message: paxarette Next message: Distillery tours Messages sorted by: [ date ] [ thread ] [ subject ] [ author ] More information about the MM-MALTS-L mailing list