Xarel-lo
[sah-REHL-loh]
Grown extensively in Spain’s Catalonia region, this white-wine grape is one of the three main varieties used to make most Spanish sparkling wines. It is considered a medium- to low-quality grape, used mainly to add body, and is customarily blended with the higher-quality Macabeo and Parellada grapes. Xarel-lo is also used to make a still wine, which is usually a blend of these same grapes. It’s the primary grape in the Alella DO, where it’s known as Pansa Blanca.
A red-grape variety grown in various parts of Greece, particularly the northern portion. Xinómavro is known for its high acidity and deep red color, in fact its name indicates just that—xino means “sour” and mavro means “black.” Xinómavro is the primary grape in the wines of Náousa and Gouménissa. The red wines, which are generally tough and tannic with high acidity in their youth, require 5 or more years of aging. This grape is also used in sparkling wines.
Xérès
[seh-REHS]
The former name for Jerez de la Frontera.
The New Wine Lovers Companion, 2nd Edition, by Ron Herbst and Sharon Tyler Herbst. Copyright © (1) 2003, 1995 by Ron Herbst and Sharon Tyler Herbst. Reprinted by arrangement with Barron's Educational Series, Inc.