Paxarete
(paxaˈrete)
Also Pajarete, Pascarete, Paxarette.
[f. Paxarete, a small town in the Jerez district of Spain.]
A mixture of fortified wine and boiled-down grape juice, formerly drunk as a sherry, now used primarily for colouring or sweetening sherry or whisky.
| 1827 Scott Chron. Canongate 1st Ser. II. vi. 151 When they were comfortably seated over a bottle of Paxarete. 1846 R. Ford Gatherings from Spain xiv. 152 It is of this grape that the rich and luscious sweet wine called Pajarete is made. 1891 in C. Ray Compleat Imbiber (1967) IX. 122 Sherry... Paxerette. 1920 G. Saintsbury Notes on Cellar-Bk. ii. 18 Light Spanish wines..for instance, the lighter Paxarettes..which most literary people to-day associate only with Sir Telegraph in ‘Melincourt’. 1958 A. L. Simon Dict. Wines 122/1 The Pajarete or Paxarete liqueur wine..is mostly used for sweetening high-class sweet sherries. 1965 O. A. Mendelsohn Dict. Drink 254 Paxarete, Spanish compound wine, also known as Pedro Ximénèz, made by fortifying arrope (concentrated grape juice)... Also known as pascarete and pajarete. |