Foods Wines from SpainFEDER
Dairy

Tertiary aromas reminiscent of the delicate aromas of dairy products. They are found in aged quality wines.

De garrafón

Spanish expression used to describe wines and liquors of low quality and unknown origin, usually sold in bulk quantities.

Deburbado estático

See Desfangado.

Decanting

Act of pouring an old wine from its bottle into another container in order to eliminate any sediment that may have settled at the bottom of the bottle. It is only used for old wines that may have deposited some of their colouring matter with the passage of time. Also used to air certain wines that must be opened to express all their qualities and aromas. See Desfangado.

Decomposed

Poorly preserved wine that is cloudy, has lost colour and acquired a bad taste. Degraded.

Decrepit

Wine that has become unbalanced due to excessive age.

Degraded

Wine with qualities which have evolved negatively due to the degeneration of the wine's components.

Delicate

In wine tasting, describes wine that is soft, delicate and tasty to the palate.

Delicate

A term describing a wine whose aromas and flavours are of high quality but not very intense.

Demijohn

Globular glass container with a protective sheath and a capacity of 2-16 litres. It is used in the sale of wine.

Dense

A thick, full-bodied, well-structured wine.

Densimeter

Instrument used to measure the density of liquids, which is used a great deal in enology. A densimeter which directly measures Beaumé degrees is an aerometer.

Density

Physical magnitude which relates the mass of a body to the volume it occupies. Synonym: peso específico.

Destemming

Elimination of the grape stalks or stems before crushing the grapes. This process is essential to obtain quality red wine.

Devatting

Process -also known as “drawing”- consisting of the separation of the wine from the grape skins during or after fermentation.

Dirty

Wine with aromas that are alien to those of the grape, fermentation or ageing.

Disgorging

Process applied to natural sparkling wines created using the traditional system or champagne method (second fermentation in the bottle), whereby the lees produced by the second fermentation, which accumulate near the cork, are eliminated.

Disk

Name given to the surface of the wine in the wineglass.

Doble pasta

Technical term used in Spanish for wine made with two batches of black grape skins for each batch of must. Wine made in this way is characteristically full of colour and body.

Dry

Wine with only a small proportion of sugars (less than 5 grams per litre).

Dry extract

Combination of wine's non-volatile substances. In wine-tasting it is synonymous with body.

Cookies

This website uses cookies to deliver superior functionality and to enhance your experience. Continued use of this site indicates that you accept this policy.

TwitterFacebookYouTubeInstagramDownloads