A type of fortified wine, uniquely Spanish, which is produced in the following Denominations of Origin: Condado de Huelva, Jerez, Montilla-Moriles and Manzanilla. It is based on selected grape varieties and traditional methods of biological elaboration. Its alcohol content is higher than 15% vol. Generoso wines include finos and amontillados from Jerez, Montilla-Moriles and Condado de Huelva, and manzanilla from Sanlúcar de Barrameda.
Aroma reminiscent of geranium leaves, which is produced by the degeneration of sorbic acid.
Alcohol produced by alcoholic fermentation. The third most abundant substance found in wine after water and ethyl alcohol, it plays a major role in the structure, taste and smoothness of wines. Part of the sweetness of dry wines is due to glycerine.
Yellow or straw-coloured hue of some white wines.
Colour of some white and fortified wines reminiscent of gold. It is also the name of a type of aged crianza wine from D.O. Rueda.
Classification within Spanish wines that defines minimum periods of wine ageing. In order to be classified as a gran reserva, a red wine must be aged for at least 24 months in oak casks, and for at least another 36 months in bottle. For white and rosé wines, the minimum period is 48 months in wooden casks and bottles, at least 6 of which must take place in casks made of oak.
Natural sparkling wine whose second fermentation has taken place in large metallic containers. Synonyms: método Charmat, cuve close and grandes envases.
Skin covering the pulp or fleshy part of the grape. Synonyms: orujos, casca.
A dark brown syrup obtained by the partial dehydration of must through direct heating.
Unpleasant aroma or taste reminiscent of the green parts of the vine (stalk, leaves). It may be due to the grapes being under-ripe or to their being subjected to overly vigorous processes during production. The term also has a positive meaning in wine-tasting when it is applied to the primary nature of some young wines, which are reminiscent of hay or aromatic plants.
Synonym for stringy or ropey wine, a defect detected by the wine falling into the glass as if it were a string of oil.
Wine in which the taste of acid stands out too much.
Well-constituted, but full-bodied.