In Bordeaux, this term is applied to wine which has been grown and bottled at a particular chateau. Similar to the term "Estate Bottled" used in the United States.
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...
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