Spanish term for concentrated grape must (grape syrup) that has been reduced to up to a third of its original volume by heating. Preferred grape varieties for this are Airén, Moscatel (Muscat Blanc) and Pedro Ximénez. The golden-brown, syrupy concentrate is used to sweeten and also to colour dessert wines and liqueurs, for example also in certain types of Malaga, Rancio and Sherry. A less concentrated and thus lighter product is called sancocho.
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Egon Mark
Diplom-Sommelier, Weinakademiker und Weinberater, Volders (Österreich)