FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
PACARET
Excerpted and Adapted from Escoffier, A. and P.H. Gilbert. Edited by Charlotte Turgeon and Nina Froud. 1961. The World Authority. Larousse Gastronomique. The Encyclopedia of Food, Wine & Cookery.
is a variation of Pascarete, is used to define wine of the Jerez district of Spain. The name of the wine is derived from the name of the small town of Paxarete or Pajarete in the Jerez sherry-producing district. The grapes gathered there yield very sweet juice, which is treated with brandy to prevent it fermenting and results in the Paxarete or Pajarete liqueur wine. This used to be much in vogue in England in the eighteenth century.
