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Glossary

 

Terms relating to the aroma

Fruity: the wine breathes nuances reminiscent of the aromas of certain fruits, such as strawberry, raspberry, cherry, currant, peach, pineapple, apple, banana, plum ...

Smoked: it is said of wines that recall the aroma of burnt wood.

Aldehydes: volatile substances that influence in the aroma of wines.

Animal: aroma that resembles the smell of leather, moistened hair ...

Complex: it is said of a wine that displays great amount of aromas and flavors with good harmony and pleasant balance.

Spicy: many wines have an aroma and aftertaste typical of different spices such as cloves, cumin, anise, vanilla, licorice, pepper, nutmeg, oregano ...

Ethereal: it is said of a perfumed, subtle wine.

Exuberant: wine with intense aromatic expression.

Floral: it is applied to the aroma of certain wines reminiscent of certain flowers like the violet, the flower of the vineyard, the orange blossom, the rose ...

Fragrant: used when a wine is very fragrant

Dry fruits: the aroma of wine can remind certain dry fruits such as hazelnut, almond, walnut, dried fig, prune currant ...

Gunpowder: the aroma of burnt gunpowder can appear in some white wines, and can be very pleasant. It is also said that these wines smell like rifle stone.

Terpenic: it is applied to certain wines with very dense and deep aromas caused by natural essential oils present in certain wines.

Varietal: wine whose aroma resembles the typical characteristics of the grape variety with which it was made. This characteristic is given mainly in varieties such as muscatel, malvasia, cabernet sauvignon, chardonnay, albariño, parellada ...

Vegetable: it is used in those wines that have aromas and tastes characteristic of certain plants like the tila, the tea, the tobacco, the leaves of the vine crushed, etc. The wines with these "herbaceous" aromas correspond to those in which their process they have produced an excessive maceration with the skins and / or scrapes.

 

Terms relating to taste

Amable: term used for some white wines dry or with slight residues of sugar in fermentation, soft and pleasant.

Broad: defines a complete wine, extensive in shades (full).

Attractive: wine that is desire to drink, which is pleasant.

Character: used for a wine with race, with personality.

Fleshy: wine with soft and complete texture.

Delicate: it is used for wines not very robust but pleasant.

Elegant: wine well finished, stylish, classy.

Thickness: thick, dense, with layer and much color.

Spirits: wine with high alcohol level, but aromatic.

Fine: wine delicate, subtle, ethereal, without stridencies.

Lined: wine that by its richness in glycerine gives the impression of unctuousness and softness (fatty)

Fresh: it is said of young wine that there is a complete harmony between alcohol, sugar and acids.

Strong: wine with high alcohol content (generous)

Goloso: it came with a slight content in sugars, so that invites to taste it again.

Long: prolonged in the passage of the mouth, with a wide aromatic expression.

Lineage: wine that gathers the characteristics of a wine of its race, that is, a wine from the earth.

Persistence: sensation left by the volatile elements of a wine when it is tasted. It is more or less prolonged according to the quality of the wine.

Round: wine balanced and harmonious, without highlighting any of its elements over the others.

Subtle: it is said of a fine, delicate wine.

Vigorous: wine with body, strength and nerve.

Vinosidad: is used for those wines that transmit to the palate a pleasant sensation of heat. They are wines with character and loaded with wine flavors and aromas.

 

Terms that describe defects of a wine

Acid: when the wine has an excess of fixed acidity.

Bitter: sensation that is perceived in the back of the tongue and that is associated with a defect of the wine.

Burning: with excessive alcoholic graduation.

Rough: wine astringent and rough. It is associated to those wines with an excess of tannins.

Warm: it is used to describe a wine slightly alcoholic and that to the palate causes a sensation of heat.

Common: ordinary wine with no noble character.

Short: wine that, after tasting, gives the impression that something is missing (short, closed)

Decrepit: it came too old and decadent.

Moldy: unpleasant aroma that the corks corrode defective to the wine.

Fatigador: wine that has not passed a reasonable time of rest after being filtered, bottled, so that it develops its aromas.

Geranium: aroma caused by the degradation of the sárrbico acid.

Thick: wine robust but without harmony, with too much color, ordinary.

Herbaceous: with scent and / or taste to scrape or pomace.

Incisive: wine that seems to prick in the mouth because of an excess of acidity.

Lightweight: with little structure.

Maderizado: synonym of rusty and stale.

Metallic: wine that has acquired taste of metal due to a long period of storage in metal deposits.

Peleón: ordinary wine.

Heavy: wine without aroma or bouquet, with an excess of alcohol and tannic acid.

Chopped: it is called to a wine with an excess of volatile acidity and ethyl acetate.

Plastic: unpleasant taste that convey to the wine the deposits of materials or plastic coatings.

Recio: came with much more body than normal.

Sulfurous: wine with excess sulfur dioxide used from the processing.

Veiled: wine in which alcohol and glirerina dominate over other compounds and prevent them from being perceived.

Green: is called to a wine that come from insufficiently ripe vintages, which contains a higher acidity, and produces a tactile sensation of heat.