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A container for wine, that can have varying capacities and be made of different materials such as wood, concrete, carbon steel, stainless steel etc. (SEDIMENT) This term is also used for wine sediments deposited on the bottom of these or other containers.


Wine made astringent by excess tannins.


A natural chemical substance in wine, which carries an astringency that comes from the solid parts of the grape bunch. Its presence is common (even desirable) in red wine.


The name for wine with substantial astringency and/or acidity caused by excess tannins or herbaceous components from grape stalks, pips or grape skins.


An expert in the sensorial evaluation of wine, a highly specialised task which requires extensive experience and special technical training.


French name given to a small concave container (20 to 50 cc) which is made of silver, nickel silver, or other shiny metals and with different indentations. It is used to check the colour and brilliance of wines and has become a symbol of wine tasting, but it is not very practical when evaluating olfactory sensations, one of the most important aspects of wine appraisal.


The evaluation of wine technically, analytically and objectively, using one's senses. It should not be confused with sampling wine (degustación in Spanish), which is more subjective and does not involve a systematic analysis of each of the sensory effects produced by the wine. Synonyms: sensorial or organoleptic analysis.

Tasting glass

A receptacle in which wine is served in order to be evaluated. A standard type of clear wine glass is widely used.

Tasting sheet

Standardised record kept to reflect the impressions of a wine taster and to evaluate a wine's organoleptic aspects.


Small, white ceramic drinking cup used in Galicia to sample local wines. With the taza it is not possible to appraise the wine's aroma, which can be more of a blessing than a problem at times. Synonym: conca.


Drops that fall slowly down a glass that has been filled with wines rich in alcohol and glycerine, and then emptied. Synonyms: cortinas, piernas.


Wine that is young and not ready for drinking. In some Andalusian wine-making areas, the term is applied to wine obtained from extremely sweet musts which only undergo limited fermentation and which are then enriched with authorised wine alcohol.


Small tendril on a vine.


A term used to describe dense, deep aromas derived from essential oils present in some wines.

Terpenic alcohols

Alcohols which are found in very small proportions in grapes, but which play a major role in creating a wine's primary aromas.


Spanish term for a vineyard or area with particular characteristics that give personality to the wines produced there. A terruño refers to smells and tastes in a wine that are clearly influenced by the conditions of the land where the grapes were grown.


Robust wine, with plenty of body and density.


Wine lacking in body. Poorly structured, it passes through the mouth giving the taste buds little stimulus.


Sensation produced by the sparkle in a wine. (Also used for spicy heat in food.)


A large wooden container made from oak or chestnut traditionally used in fermenting or stabilising the wine. There is currently a tendency to return to use of the “tino” in quality wines, rather than the more “modern” stainless steel vessels.


Spanish term for wine derived from red or black grapes (sometimes mixed with white grapes) and fermented in the presence of the grape skins, to give a red wine. In fact, the colour can range from cherry red to bluish-black.


Type of grape with anthocyan pigments in the grape skins and the flesh of the grape. In Spain, there are two varieties of tintorera: Garnacha Tintorera and Alicante Bouché.


Spanish word for a robust but coarse red wine.


Used to describe a wine that has not had time to recover from the elaboration process -filtering, racking, etc.


A type of wine from some areas of Galicia, very sweet and soft, currently not being made. Also said of an aroma or taste that is reminiscent of burnt sugars (see Caramelizado). This defect may also appear as a result of oxidation.


Notable aroma identifiable in some quality aged wines.


A sweet red wine from the Liébana valley in Cantabria. It has now practically disappeared and most of the tiny wine production in the valley goes towards making aguardientes.


A term for wine which, when held up to the light, is completely clear and transparent.


Used to describe white wines and cavas that are too thick when passing through the mouth, and which have an excessively high sugar content.


An aroma found in the ageing of red wines, particularly in Bordeaux wines.


See Reducción.


Used to describe a wine displaying the representative characteristics of its area of origin.


See Bitartratos.


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