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* At least one [http://www.champagneguide.net/information/glossary wine reference] claims that the word "solera" has been used for less complex perpetual blending systems, although it isn't the true definition.
* Terms are borrowed and changed all the time, and that the nature of language is to evolve.
* The term has been used since at least 2002 by Jeff Renner in an article of Zymurgy Magazine and then later in 2006 by a homebrew club to describe a single-vessel blending system for homebrewers <ref>[https://www.homebrewersassociation.org/attachments/0000/6021/JFzym02-Solera.pdf Jeff Renner. "Solera Ale: Beer That Gets Older As You Drink it". Zymurgy Magazine. Jan/Feb 2002.]</ref><ref>[https://aabg.org/new-member-info/bourbon-barrel-barley-wine Ann Arbor Brewers Guild. Walloon Solera Ale in Sweden. 2006. Retrieved 03/06/2018.]</ref>. A 200-year-old single vessel sour beer "solera" in Sweden was the inspiration for the latter article, however, it is not clear if appears as though the owners of this barrel did not refer to it as a "solera" (see [https://aabg.org/new-member-info/bourbon-barrel-barley-wine/waloon-solera-ale-in-sweden/ this Ann Arbor Brewers Guild blog post] and this [http://www.garshol.priv.no/blog/311.html Larsblog blog post]).
* Reversing the precedence of calling single-vessel blending systems something other than "solera" will be impractical now.
* The brewing of the fresh beer in a steel fermenter could be viewed as the "first stage of a solera", so as long as fresh wort is not added, it is still a solera (this argument is countered by the fact that Palomino wine is first fermented in a fermenter, then racked into casks, but the fermenter is not considered a part of the solera <ref>[https://eng.sograpevinhos.com/enciclopedia/guia_vinho/vinificacao/jerez_palomino Sogrape Vinhos website. "Making Sherry Wine". Retrieved 03/06/2018.]</ref>).