This is a Spanish drink of sherry and bitters (the English apparently invented this one as a morning drink and then passed it back to the Spanish).
A method for removing potassium bitartrate (cream of tartar) from wine. In this method, wine is chilled to a temperature of 25-35 degrees F for three to five weeks. During this time the tartrates will solidify and come out of solution. They can then be filtered...
Citric acid can be used to correct acid deficiencies or to aid in stabilizing non-citrus wines.
A word originating in England from the French "clairet" used for the light and fruity red wines or rosés of Bordeaux and Burgundy. Generally clarets have Merlot as one of their major components.
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