A
ABOCADO: slightly sweet wine.
AFRUPTED: wine with a pleasant fruity perfume indicating a good, well-ripened grape.
B
BODY: wine with strength and taste values.
BOUQUET: smell of the wine, acquired during bottle ageing.
C
CROWN: in sparkling wines, the crown is the row of bubbles that form on the surface of the glass.
COUPAGE: blending of different wines to obtain a homogenised product.
D
DRY: with little residual sugars that are not noticeable during tasting.
F
FINE: ethereal and delicate table wine.
G
GENEROUS: wine, with a high alcohol content, which can reach 23 degrees.
GREEN: young wine, made from unripe grapes.
GREENING: wine made from unripe grapes.
L
LONG END: refers to how long the aroma of the wines persists after drinking.
M
MISTELA: wine, with an alcoholic strength of more than 13 degrees, obtained by blending grape must and wine alcohol.
MONOVARIETAL: are those wines made from 100% of a single grape variety.
O
OLD: wine aged for a long time in cask or bottle.
P
PELEÓN: vulgar wine, usually adulterated.
POSTGUSTO: are the smell that remain on the palate.
R
RANCID: oxidised, liquorish and dry wine. A defect in table wines and not in fortified wines.
ROUND: is all about harmony. It doesn't matter whether the taste is intense or light, complex or simple, as long as nothing dominates the other sensations.
RETROGUSTO: all the sensations that a wine leaves after being drunk.
RETRONASAL: smell that we perceive when the wine is in the mouth and after swallowing.
RIBETE: the rim formed by the wine on contact with the glass.
S
SPIRIT: aromatic and alcoholic wine.
STRIPED: wine with excess acetic acid, which is also called vinegary.
SULPHITE: sulphur salts, which have a preservative and antioxidant effect, found naturally or added to wine.
T
TANINO: polyphenols that give bitterness and astringency to the wine. Tannins are responsible for keeping the wine young, and can come from both the grape and the barrel.
V
VARIETY: Type of grape. There are red and white grapes, and within these two large groups there are hundreds of different varieties.
VARIETAL: wine with aromatic characteristics of the grape variety.
VELVETY: red wine, smooth and noble.
VOLUMINOUS: is when the wine is held in the mouth, it is perceived on the tongue, under the tongue, on the roof of the mouth... everywhere.
Y
YEAR: harvest year.
