An acid found in some spoiled wines. It is the cause of unpleasant odours reminiscent of fermented cheese.
Aroma of some aged wines that are reminiscent of this spice.
Wine produced from a single variety of grape. Aromatic character of a wine in which the aroma of a certain grape variety predominates.
Botanical term equivalent to the breed for animals and hence a type of grape with distinct characteristics. All grape varieties used for wine-making belong to a single species, vitis vinifera. An authorised variety is the type of grape whose use is authorised for wine production in a specific denomination of origin. A main or predominant variety is a classification given in a denomination of origin to a certain type of grape characteristic of the region or to a type of grape of a higher quality than those in the region, or sometimes to varieties which contribute characteristics that improve the wine. The regulatory boards in Spain, Consejos Reguladores, are in charge of encouraging the growing of these quality varieties.
Wine slightly altered in its purity.
Term used to describe a wine that is refined, smooth and delicate at the same time.
Spanish word for the grape harvest and the action of picking grapes in a vineyard. Vintage.
French term used for the growing period when the grapes take on their colour.
A vineyard area wholly planted with a single variety of grape. Also a variety of grape. Sometimes applied to the combination of varieties mixed in a vine in unknown proportions.
Spanish word meaning "old" and referring to a quality wine that undergoes a minimum period of ageing lasting three years. Also the name for a type of wine produced through oxidation ageing in the Denomination of Origin Condado de Huelva.
Wine with powerful sensations in the mouth, full of flavour, and with body, acidity, tannins and alcohol of notable quality and well-combined.
Roodstock of the vine. Also, type of fermenting yeast.
Slender strand produced from the stem of a vine, which tends to entwine itself around other shoots and branches.
Slender stalk produced from the stem of a vine, which tends to entwine itself around other shoots and branches.
Wine-making: that is, all the operations aimed at obtaining wine from grape must.
Wine with a high alcohol content, with a heavy bouquet and dense on the palate. Olfactory characteristic of a wine in which coarse and vulgar secondary aromas predominate as a result of poorly controlled fermentation.
Year of the grape harvest from which a particular wine was produced.
Used to describe a wine of high quality made from the harvest of a single identified district in a good year. Vintage port refers to one of the most original wines from Oporto, which undergoes lengthy ageing in the bottle.
One of the close to 60 species of the genus vitis, and the only one able to produce fruits fit for human consumption either directly as dessert grapes, raisins or musts, or as musts transformed into wine.
System of production whereby fermentation takes place in the absence of the grape skins. The usual system for making white and rosé wines.
Wine with poor fluidity, generally due to its high sugar content, although it may also be the consequence of a bacterial malady (See ahilado).
Wine with poor fluidity, generally due to its high sugar content, although it may also be the consequence of a bacterial malady.
Wine with just the right level of acidity, which is cheerful in its passage through the mouth.
Sensation felt in the mouth from flavoursome wines with body. A wine with volume is the opposite of a lightweight wine.
“Vinum optimum rarum signatum” or “very old rare Sherry” is a new Sherry term used to guarantee that the wine has an average minimum age of 30 years. That long time in oak causes a high degree of evaporation, so the VORS designation suggests that the wine is very expensive to produce. These wines are bottled in very limited quantities.
“Vinum optimum signatum” or “very old Sherry” is a Sherry term used to guarantee that the wine has an average minimum age of 20 years. That long time in oak causes a high degree of evaporation, so the VOS designation suggests that the wine is expensive to produce.
Wine which displays minor defects, not important enough to be rejected but enough to make it rather unattractive.