|Two Amontillado scales are above two Fino scales as the Fino's flor needs to be closer to the cooler ground (Urium)|
|Note accumulation of cabezuela at bottom of butt|
|Bomba de trasiego (L) and a rociador (R)|
It is strange to think, given the wonderful flor wines we enjoy today, that until the first quarter of the XIX century flor was considered a defect which made wines thin and weak. It was often mistaken for Micoderma Vini, a film which spoils wine. Wine with proper flor was often disposed of by fortification or turning into vinegar, but as wine science was virtually non existent before the findings of Louis Pasteur, everything was done according to empirical experience and was very haphazard. The proliferation of the solera system at roughly the same time helped as it homogenised the wine which was different in almost every butt in the old añada system. By the 1850s, however, Fino had arrived, thanks to pioneers like Patricio Garvey who took advantage of a change of tastes in Britain, the largest market. Flor wine had, however, been enjoyed in Sanlúcar as early as the XVIII century.
Wines made using flor are almost, but not entirely, unique to the Marco de Jerez. They can be found in various parts of Spain, like Montilla-Moriles, where great wines are also made, and Rueda for example. It can also be encountered in the Jura in France and occasionally Tokaj in Hungary, but it is much less of a speciality.