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Pisco Dictionary of Perú – IV

Hello again, its time to add a few more terms, related to the grape and grape vine itself, to our growing Pisco Glossary.

As always, if there are terms that you are unfamiliar with and wish to know what they mean or have come across some interesting term to share, please drop me a line at hh@livininginperu.com and I’ll be glad to answer you and add it to our glossary.

All the best,

Hans Hilburg

Pisco Dictionary of Perú – IV
Baya: A single grape consisting of the skin, pulp and seeds.
Caldo: Another name used to refer to the grape musts.
Corte: The moment when the “Cabeza” or first part and the “Cola” or last portion of the Pisco are separated from the rest (or “Chicharron”) of the pisco.
Despalillar: The process of separating out the woody stems of the grape.
Envero: The coloring of the grapes.
Escobajo: Term used to refer the left over woody stems and leaves of a clump of grapes.
Lagar: large wooden receptacle where the grapes are stomped.
Pañar: The act of cutting or harvesting the grapes from the fields.
Parronal: The structure set up for the grape vines to grow on, usually made of trunks and sticks.
Pezon: The part of the grape clump that connects to the plant.
Vendimia: A term used to refer to the time of year when the grapes reach full maturity and are harvested.
Zarcillo: Type of small vines that the grape plant uses to hold itself in place.


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