Wine Dictionary

ADAMADO OR BOCADO - lightly sweet wine, pleasant.

OPEN - it is said that the wine "is opening" (or "has opened") when there is (or was) growth of its
characteristics (especially of the aroma), after a certain time following the opening of the bottle.

ACETIFIED - wine with a strong presence of acetic acid ('vinegar-like').

BITTER - indicates the unpleasant sensation of excessive acidity and tannicity, causing irritation of the mucous membranes.

ADOCICADO - sweet and with low acidity, unbalanced.

AFINADO - wine that has evolved correctly, achieving perfect balance between aroma and flavor.

PLEASANT - expression used when the aroma-flavor combination is organoleptically balanced.

ORANGE - nuance of color in red wines, resembling the color of the skin of a ripe orange. Characteristic
of aged wines.

ALCOHOLIC - with a lot of alcohol, unbalanced.

ALTERED - wine that has undergone any physical-chemical or enzymatic mutation.

MATURATION-maturation orprocess of evolution of wines subjected to aging in large

containers,barrels or in the bottles.

MILD - soft or slightly sweet,barely perceptible.

AMBER - shade of yellow, typical color of some liqueur wines. In common wines, it denotes oxidation or
madeirization.

AMBIENT - to make the wine compatible with the temperature of the environment where it will be served. The same as
to bring to room temperature

AMPLO - wine with a rich bouquet and many nuances, offering pleasant olfactory-gustatory sensations.

SENSORY ANALYSIS - examination of the organoleptic properties of wine through the organs of the senses.

AQUOSO - weak, that had the addition of water.

ARDENT - wine that provokes a tactile sensation of causticity ('burning'), due to its high content.
alcoholic.

AROMA - odor emitted by the wine. The primary is from the grape. The secondary results from winemaking.
The tertiary originates from aging and is called bouquet..

AROMATIC - wine whose aroma comes directly from aromatic varieties (e.g.: Sauvignon, Malvasia
Traminer.

ARQUETES OR TEARS - effect caused on the walls of the glass after shaking. It is a phenomenon of tension
superficial. Provoked by the evaporation of alcohol; the wider the presence, the less alcohol there is.

HARSH - with excessive astringency and acidity.

ASSEMBLAGE - blending of different wines; the same as blend.

ATIJOLADO - indicates the red wine whose color tends towards ochre, resembling brick red and presenting a
dull tone. It is a characteristic of aged wines.

ATYPICAL - wine that does not present any element or character of typicality.

AUSTERO - it is said of a great winehard

with high levels of tannins and acidity. Requires
time to mature., well-structured and aged, which retained a slight tannicity,
astringent.

VELVETY - extremely smooth wine, resembling the texture of velvet,silky, smooth, that caresses
to the palate. Very balanced.

ACERBIC- that presents an excess of acetic acid; wine close to becoming vinegar,increase of
volatile acidity due to oxidation.

BALANCED - that presents harmony between the fundamental taste aspects, especially acidity,
that presents
sweetness, astringency and the alcohol content is the same as balanced and harmonious.

harmony between the fundamental taste aspects, especially acidity,

sweetness, astringency, and alcohol content are the same as balanced
harmonic

BLANC DE BLANCS - white wine made exclusively from white grapes.

BOUQUET - a set of olfactory sensations acquired by the wine in the confined environment of the bottle,
encompassing both primary and secondary aromas. A characteristic of aged wines.

PAPER-WHITE - almost colorless wine. Characteristic of some young whites.

BRILLIANT - wine with perfect transparency and luminosity,visual impression that produces a
wine of good clarity, with crystal reflectionsCharacteristic of young white people.

BUQUÊ- (from French bouquet) - complex aroma, also called tertiary aroma, resulting from
maturation and/or aging in oak barrels or casks and in bottles.
BALANCED - that presents harmony among the fundamental taste aspects, in
especially the acidity, the sweetness, astringency, and the alcohol content the same as the balanced
harmonic

BOTRYTIZED - sweet liqueur dessert wine made from botrytized grapes, that is,
contaminated with the fungus Botrytis
cinerea. In few regions of the world with a specific microclimate like Sauternes in France,
this mushroom, instead of
destroy the grapes, puncturing their skins, causing the release of water and concentrating the
sugar. The grapes thus contaminated take on the appearance of raisins and/or rotten ones, hence
noble rot

CORKED - with the smell of cork (defect)

BRUT (French) - used for very dry sparkling wines

BOUQUET- (from the French bouquet) - complex aroma, also referred to as tertiary aroma,
resulting from aging.

CALDO - the wine that is already ready or the must (see entry) that will be fermented.
MILD–Full-bodied. It is said of wine that is consistent, voluminous, and structured, that gives
sensation of fullness in the mouth.

CHERRY - a slightly vivid shade of pink, reminiscent of cherry.

DECANT - adapt the wine to room temperature.

CHAMPAGNE- natural sparkling wine produced in the Champagne region.

CHAMPENOIS - a method of sparkling wine production that consists of re-fermenting the wine in the bottle itself.
Traditionally used in the Champagne region.

CHAPTALIZATION - practice that consists of adding sugars not derived from grapes to the must when
this is presented poor in natural sugars. Allowed only in some countries, where it is provided for by law.

CHARMAT - method of sparkling wine production created by Eugene Charmat, in which the wine undergoes the second
fermentation in a large container.

CHAT — wine with a lack of fixed acidity.

FULL - the same as rich.

CLARITY - a color more intense than cherry; a shade of pinks that is closest to red wines.

COMPLEX - with multiple aromas, with bouquet.

BODY - tactile sensation of the wine in the mouth, which gives it weight (sensation of 'full mouth') and results from its high content
of dry extract

BODY OR EXTRACT - consists of all the elements that remain after the evaporation of water, of the
alcohol and volatile substances. In practice, they are made up of tannins, acids, mineral salts, and substances
practices.

CUT - a mixture of different wines.

COZIDO - flavor that certain wines acquire when subjected to a poorly conducted pasteurization process.

SHORT - that does not leave a lingering taste in the mouth; with a short aftertaste.

DECREPIT - wine that, due to excessive aging, appears dull, almost without aromas, colored.
flavorand at the end of its useful life, it lost all its characteristics over time.
Old wine.

DEFECTIVE - wine that presents strange smells or flavors, usually due to a lack of hygiene.
canteen or poor preservation of the containers used.

DELGADO - light-bodied wine.

DELICATE - defines a wine that is elegant, graceful, and exhibits particular harmony and quality.

DEMI-SEC (FRENCH) - half dry, slightly sweet.

DENSO - wine that, in terms of appearance, presents a density greater than that of water. Characteristic of
sweet wines like Sauternes.

DISARMONIC - possessing exacerbation of one of the taste components, masking them (e.g., excessive
acidity, excessive tannin, high sweetness; the same as unbalanced

UNBALANCED - the same as disharmonic or uneven.

UNBALANCED - the same as disharmonious or unbalanced.

sweetSweet wine, made from very ripe grapes, and has very sugary qualities.
Wine in which the sweet flavor of sugars predominates over the other flavors. Residual sugars above

50g/l. In Brazil, the same as 'smooth'.

Decanter
Glass or crystal vessel used to decant wines that have sediments or
they need aeration.
Tasting
Tasting a wine carefully, using our senses, especially sight, smell, and taste.
and so, in order to analyze it, describe it and qualify it, as well as to ascertain the degree of
perceived satisfaction.
Denomination of Origin
Name that identifies a product from a region, locality, or specific area. The product
it has unique and distinctive characteristics, which are due to the geographical environment (terroir).

Dissonant
Wine without harmony among its components. It has edges, some of its ...
components stand out, it could be alcohol, tannin, or acidity among others. Unbalanced.
.

DURO - a wine rich in fixed acidity and tannins. A characteristic of young reds,Wine with excess of
astringency. It may improve over time.

EFFERVESCENT - said of a wine that releases carbon dioxide, in the form of small bubbles.

ELEGANT - a very balanced, fine, classy wine.

FULL-BODIED - terminology used in tasting to indicate a wine rich in dry extract (body).

ENOPHILE - wine lover and scholar.

ENology - the science that studies wine.

ENOLOGICAL - related to oenology or wine.

OENOLOGIST - individual who has knowledge of oenology; graduated from a college of oenology.

BALANCED - wine in which all components are in the correct proportion, especially the alcohol and the
acids.

WINE SERVER - the person responsible for the wine service in a restaurant; the same as sommelier (French).

SLIPPERY - wine that has a density similar to that of water.

ESPRESSO - the same as full-bodied and rich.

SPARKLING WINE - wine with carbon dioxide, effervescent; in quality ones, the gas is a result of fermentation.

STRUCTURED - wine with a good presence of alcohol, acids, and tannins.

ETHEREAL - refers to a perfume with a characteristic ether odor. Typical of aged wines.

EVANESCENT - in the examination of sparkling wines, refers to the foam that disappears quickly.

FARTO - very sweet and with low acidity.

CLOSED - young, newly bottled, or newly opened and still does not show all its
potentiality.

FIADEIRO - sick wine, which has a density similar to that of olive oil.

FINISH-OF-MOUTH - final sensations, gustatory and olfactory-gustatory, perceived after swallowing the wine.

FIRM - young with style.

FLACCID - lacking structure, the same as soft.

FLUTE - ideal glass for sparkling wines.

FLORADO - with a floral scent.

FORTIFIED - to which wine brandy is added, such as Port wine, Madeira, Sherry, Marsala,
Banyuls and others.

FOXY - a smell that characterizes wines made from American grapes or direct-producing hybrids.
It remembers the fox-like smell.

FRAGRANT - wine whose olfactory freshness opens the nasal mucous membranes, giving a pleasant sensation like
mint.

FRANCO - indicates a wine that, in its olfactory aspect, is absolutely free of defects.

FRESH - in the taste aspect, refers to wine with a slight excess of acidity, but still very
pleasant.

FRIZZANTE - a lightly sparkling wine, with a scene richness of carbon dioxide, but lower than the
two sparkling wines, far less than a Champagne.

FUGIDIO - wine with little olfactory and taste persistence.

COARSE - astringent, without elegance.

GROSSO - high acidity and a lot of extract.

HARMONIOUS - wine that balances alcohol, acidity, and sugar, leaving a pleasant sensation in the mouth.

INSIPID - without characteristic taste, lacking character.

LIGHT OR SLIGHT - wine with little body and low alcohol, but balanced; the same as
light, the same as light.

LIMPID - wine that, in visual examination, is completely free of suspended particles.

MACIO - designates the wine with a good glycerin content, appropriately alcoholic and with low acidity.

MADEIRIZADO - oxidized white wine that takes on a color ranging from golden to brown, with a sweet aroma.
(ketonic) and bitter taste.

MADURO - wine that, in its evolution, has reached an ideal stage, with full development of the
organoleptic characteristics.
MAGRO - watery, diluted, deficient in alcohol (ethanol and glycerol); lacking character.

MERCAPTAN - unpleasant odor, due to the formation of sulfur compounds.

METALLIC - defective flavor conferred to wine by certain metals such as copper and iron.

MOFO - defect caused by excess moisture due to bacteria, transmitted to the wine by barrels
in poor condition or through the cork.

MOLE - wine that completely lacks acidity and liveliness.

Nervous - with high acidity and astringency, not necessarily excessive.

NEUTRAL - without a striking character.

NITID - refers to a perfume with a single well-defined nuance or a unique and well-characterized taste.

NEW - from the year it was harvested or with one year of bottling.

Oily–viscous.

OPAC - murky; veiled; without clarity.

ORGANOLEPTIC - sensory, that sensitizes the senses. The organoleptic characteristics of a wine
they are your olfactory, gustatory, and tactile sensations, perceived during your tasting.

GOLD - a shade of yellow characteristic of certain white wines, featuring hues that range from light to
ancient gold.

OXIDIZED - wine altered in its visual, olfactory, and taste characteristics by contact with air. The color
it becomes darker than normal and the acidity has a sharp decrease, with a tendency towards woodiness.

PALHA - a shade of yellow typical of white wines, it can be light or intense.

PASTO - the same as full-bodied.

PÉ - sludge; deposit; sediment.

ONION SKIN - shade of pink wines.

SMALL - without character; secondary, inferior.

PERFUME - the same as bouquet.

PERLAGE - (French) the bubbles of sparkling wines.

PERSISTENCE - the sensation of the taste left by the wine in the mouth (aftertaste) after being swallowed or spit out.
The better the wine, the longer the persistence of the aftertaste: 2 to 3 seconds for short ones, 4 to 6.
seconds in the mediums and 6 to 8 in the longs.

PERSISTENCE - a set of olfactory-gustatory sensations perceived after swallowing the wine, which can
to measure in seconds.

HEAVY - full-bodied, but with little acidity; lacking finesse.

PLAIN - without flavor and without body or without body and without acidity; also used
as a synonym for boring.

READY - wine that is suitable for consumption.

PUNGENT - sensation felt in the mouth, caused by the high concentration of carbon dioxide, by the
causticity caused by alcohol or by excess sulfur dioxide.
PURPLE - shade of red wines, reminiscent of intense red with a tendency towards violet.

HOT - high alcohol content.

RACE - it is said that a wine has race or is raciest when it has high quality.

RANCID - wine that presents unpleasant sensations caused by microbial alterations.

characterized by a taste of sour butter.

SHAVED - even if thin.

Astringent; tannic.

REDONDO - ripe and balanced.

RESINOSO - wine that presents sensations of vegetable resins.

RETROGUSTO - the impression one gets after tasting a wine.

ROBUST - full-bodied, nervous, and above all, round.

CORK - it is said that the wine has the smell and/or taste of cork when it presents an unpleasant aroma.
cork
contaminated by Armillaria mella (a parasitic fungus of the tree bark from which cork is made, the cork oak).

RUBY - typical shade of mature red wines.

SALTY - an anomaly presented by certain wines rich in mineral salts.

SÁPIDO - pleasant wine due to the just amount of acids and minerals.

SECO - according to Brazilian legislation, it is the wine that has a maximum of 5g/l of residual sugars.

SEDOSO - the same as velveted.

SUAVE- the same as light; it also means semi-sweet wine (demi-sec).

SULFIDRIC - defect characterized by the smell of rotten eggs.

SUBTLE - it refers to a very light perfume or a wine that offers few and weak taste sensations.

TANIC - element that leaves astringency in the mouth.

TENUOUS - wine with low olfactory intensity.

EARTHY - with a taste of the earth, from the soil where the grape came from.

TYPICAL - wine in which the characteristics of typicity are decisively marked.

TRANSPARENCY - an essential visual characteristic of all quality wines, red or white. In

In practice, a wine is transparent when it allows the view of an object placed behind the glass. It should not be
confused with clarity.

TURBID - wine with completely altered clarity, with a large amount of colloidal substances in
suspension.

VEILED - wine with little clarity.

OLD - wine that has reached the final stage of its evolution and still retains organoleptic characteristics
appreciable. Aged wine.

GREEN - with pronounced acidity, but pleasant and refreshing.

 VERDEAL - a shade of white wines in which greenish reflections prevail.

VIGOROUS - healthy, young wine in full vigor.

WINE - it is the beverage obtained by the alcoholic fermentation of the simple must of healthy, fresh, and ripe grapes.

COMMON OR TABLE WINE - it is the wine made from common grape varieties.

COMPOUND WINE - it is the beverage with an alcohol content of 15º to 18º G. L. (Gay Lussac degrees), obtained by
addition to common wine, from macerated and/or concentrated bitter or aromatic plant substances,
animal or mineral origin, potable ethyl alcohol and sugars. Contains at least 70% wine.

SPECIAL WINE - it is the wine made with 60% vinifera grapes and 40% common grapes.

FINE WINE OR VINIFERA WINE - It is the wine made from grapes of vinifera varieties.

FORTIFIED WINE - is the beverage with an alcohol content of 14º to 18º G. L. (Gay Lussac degree), which can be
added potable ethyl alcohol, concentrated must, caramel, and sucrose.

HARVEST - grape harvest.

VINOUS - characteristic of young wines, reminiscent of the smell of grape must.

VISCOUS - the same as velvety, silky, and unctuous.

VIVO - wine with a slight excess of acidity, but still pleasant.

hammer wine Counterfeit or very low quality wine.

wine from bar to bar Wine that can withstand the journey by sea without spoiling.
wine of the hanged man Green wine made from hanged man's grapes.
fine wine Port wine.
Moorish wine Pure wine, without mixing water, unbaptized wine. .

green wine Quality of naturally sparkling wine, red and white, made with few grapes
or saccharins because harvested early.

Stifled Wine in which fermentation has been interrupted through the

addition of aguardente or wine alcohol, remaining sweet
(since the natural sugar in the grape has not been transformed
in alcohol), Wine with high alcohol content that can be
more or less sweet. After the grapes are crushed,
the solid parts are removed and the must is allowed to start the
fermentation that is stopped when aguardente is added
vineyard.

Silencer Cooper's tool made of iron sheet, which works

with a jet of steam and whose purpose is to soften
the wood, in order to make it more pliable.

Dampening Operation that consists of stopping the fermentation by adding

to the must of brandy or wine alcohol. Thus, it is obtained,
sweet wines with high alcohol content.
To suffocate cooking without water, using the food's own liquid,
with the pan just greased (with butter, margarine or
vegetable oil) and on low heat.

Open Wine with little color; light, pale in color.

Fir Wood used to build hulls and barrels

intended for the aging of wines. It is not used for the
quality wine aging.

Finishing It is said of the final operations of the process of drafting and

wine aging, especially clarification.

Saffron (wines) The aroma of this spice (Saffron) can be found in some.
red wines.

Açaime Galvanized wire frame with a top plate,

fixed on the neck ring of sparkling wine bottles,
designed to maintain the cork that receives the gas pressure
carbonic.

Brazilwood Color already very evolved that fortified wines present

in the last aging phase (Sherry aromas,
Tawny ports) and the brandies.

Acariciante It is said of a round, fine, velvety wine.

Bringing Transport of the grape harvest from the vineyard to the winery.

Embittered Term used to define the color of old wines and

rusty, hue of red wines, recalling the color
from the chestnut or the brick. Generally associated with wines
aged.

Bitter Wine that contains an excessive amount of acid

malic and tartaric, derived from underripe grapes
sour, acid, green.
Acetic It is said of a wine that is tainted or affected by bacteria.
acetic, which cause souring. This defect is
typical of poorly aged wines, where the volatile acidity is
excessive.

Satin finish It is said of a wine that presents a tactile sensation.

pleasantly refined and light, reminiscent of smooth texture
of satin.

Acetol Denomination applied to vinegar in its highest state of

purity.

Acetone Chemical odor, very unpleasant, reminiscent of varnish of

nails. It can be produced by aerating the wine and not
is necessarily permanent. It comes from the oxidation of
secondary alcohols.

Vinegary It is said of adulterated wine, sour. That it has flavor.

avinagrado

Acidity Essential characteristic of wine that contributes to its

conservation power. It is also the acidity that causes a
pleasant sensation of freshness and elegance in the mouth.
When a wine lacks acidity, it is said to be. you say
from the set of acids that the wine contains, like the
tartaric, citric, malic, lactic, succinic, and acetic.They are the
responsible for the good balance of the drink.

Volatile acidity Component present in wine that, in high doses,

the original smell of vinegar. In excess, it is the result of
lack of care during winemaking. In old wines it is
habitual a more pronounced touch of volatile acidity, to
What is meant by the term 'vinagrinho', acidity
unpleasant caused by the bad acids of the wine
(acetic, propionic, and butyric).

Acidification Regulated operation, according to the production zones,

that allows increasing the natural acidity of the must and of the
wines, when it is insufficient. The Union regulation
European only allows this correction when it does not go along with the
simultaneous chaptalization. Tartaric acid is used and, in
 small proportions, citric acid.

pH meter Instrument used to measure total acidity.

Ascorbic acid Or vitamin C, when added to the must during the

vinification, along with sulfur dioxide, prevents the
oxidation and helps keep white wines fresh.

Tartaric acid It is what is present in the largest quantity in the wine (2 g/l to 5 g/l).
Tartaric acid, hard and astringent, comes from the grape and
can create harmless deposits in slightly aged wines
stabilized. The producers eliminate these deposits
cooling the wines and filtering them afterwards. In cases of
wines with low acidity, it is desirable that tartaric acid
be added, contributing to the overall quality of
wine

Sour It is said of a wine in which the acidity is very high, almost

unpleasant. An excessive acidity.

Coppered It is said of the reddish-brown colors, tile or

golden-red of some very old wines. In the
Pink is a symptom of decrepitude. In whites, it reveals a
possible cubic break.

Activator Substance that is capable of accelerating a chemical process.

Adored When a wine presents a certain amount

of residual sugar becoming smooth and sweet. This term
it is also used in tasting, especially to define
the flavor, wine for ladies.

Winery Set of facilities where something is elaborated and submitted.

wine to maturation. Unlike the underground cellar, which is
ideal for wine aging, the cellar is usually
built on the surface. When it is intended for the stage of
wines, it is advisable to equip it with insulation and air conditioning. The
the aging of fortified wines, such as sherry and port, is done
always in cellars at the surface, since they are wines
special.

Company dedicated to the preparation, internship and/or to

 marketing of wine.

Adegueiro Responsible for the cellar and all the related work.
production and aging of wines.

Slimmed down Wine to which water was added while it was still must.

Additives Set of components that are added to the

food products, aiming to increase their shelf life
or change its color, taste, and texture. They are grouped by
categorias: aromatizantes, conservantes, antioxidantes,
emulsifiers, stabilizers, and colorants. They are identified by
specific code numbers. Those that are preceded by
Letter E indicates that the addendum has been approved, and it may be
used in all countries of the European Community.
However, several organizations have warned about the effects
secondary additives. Among them, E330 stands out as
being the most harmful to health: it is carcinogenic, it can
to provoke changes in digestion and other disturbances.

Astringent Sensation caused by the tannin present in the wine that has
to crisp the mucous membranes of the mouth. When seeking
to distend them, the taster gives the impression of chewing the
wine, with a lot of tannin, that produces the sensation of
roughness (similar to what is felt when eating a banana
green); the same as tannic or hard.

Shower Tool used in cooperage to uncover the hoops and

assist in inserting the nails into the respective hole.

Slats Curved boards that form the body of barrels, hulls,

pipes, barrels, tubs, containers, lids, quart bottles, etc.

Adulterated Adjective applied to a wine falsified by addition of

a strange and forbidden substance in its composition and/or
not allowed by law. Therefore, it does not correspond to your
characteristics and presents itself in this way to deceive the
buyer.

Thank you Juice of green grapes.

Aggressive Wine with an intense and unpleasant taste character

due to excessive astringency and acidity, still young or in
process of evolution

Rugged Wine with pronounced acidity characteristics.

Sweet and sour Simultaneously sour and sweet flavor that wines take on.
when fermented incorrectly, serious illness of
 wine, caused by lactic bacteria that transform the
residual sugars in the manete, causing a flavor to
same sour time (due to the acids) and sweet (because of the
manete), which resembles the super ripe fruit.

Foot Water Mediocre quality wine, acidic and low in alcohol,

obtained by fermentation of the pomace, adding water and
sugar.

In the pressing of the grape, in the past, the must that was obtained
after the repisa. It was called that because it mixed
with water to remove tannin and acidity.

It is a 'typical' drink around the time of Saint Martin, although

there are those who consume it throughout the year).

Needle
Sensation caused by carbonic bubbles present in
wine. Characteristic effervescence present in wines
greens. The needle can be triggered by the addition of gas
carbonic or by natural fermentation, sensation of a sting
in the language produced by sparkling wines.

Residual sugar
Sugar that remains in the wine after alcoholic fermentation.
Depending on the amount of these sugars, it can give rise to
sweet wines. All wines have at least some sugar
non-fermentable.
Agustia
Alteration or lack of perception of taste sensations.
Alcohol
Product of the transformation of the sugars contained in the grape

through the action of yeasts (alcoholic fermentation). The

the main one is ethyl alcohol.
Ampelography
Science that studies the vine. Classifies the different varieties.
of strains.
Sulfurous anhydride (SO2)
Antiseptic and antioxidant generally used in almost all the
wine production process.
Anthocyanins or Anthocyanins
Pigments responsible for most of the color of wines
 red wine. They are usually found in the skin or peel of the grape.

Off
Wine with almost imperceptible aromas,of aroma
inexpressive.
Velvety
Wine with a silky, smooth texture that caresses the palate. Very
balanced, soft, unctuous, viscous with texture of
velvet.
Avinagrado
Change of a wine, producing an increase in acetic acid.
Increase in volatile acidity due to oxidation, with odor and flavor of

wine close to becoming vinegar., deteriorated,

unused for consumption.

Madeira Wine that presents a wood aroma and flavor,it had

maturationcaused by a stagein barrels, casks
oroak cascades.

Bitter Elementary flavor and simultaneously the disease of wine.It is a

two components of taste, if the sensation of bitterness is
intense is a flaw.

American Wine made from grapes of hybrid varieties, which do not

were grafted with varieties of 'vitis vinifera'. It is prohibited to
its commercialization, being however quite common in
Portugal.

Wide Wine that combines, in the most perfect harmony, flavor and bouquet,
what translates into tasting through rich sensations and
prolonged,there is a very wide range of aromas and flavors.

Ventilation When the must or the wine comes into direct contact and
prolonged with the ambient temperature.

Primary Aromas Wine aromas derived from the grapes used in its production.
fabric.

Secondary aromas Resulting from the action of yeasts, they are formed during the
fermentation and are responsible for aromas such as the
banana or tropical fruits.

Aromatic It is said of young wines that they exude a scent

characteristic, pleasant and intense the variety or the fruit, whose
aroma comes directly from aromatic varieties (e.g.:
Sauvignon, Malvasia, Traminer.
Azedo It is said of a wine with a pronounced vinegar taste,
resulting from excess acetic acid.

Bacelo Term used in Portugal to designate the base plant of

vine is equivalent to 'horse' or 'rootstock'.

Bafio It is said of the wine attacked by molds with a strong taste.

unpleasant.

Pomace Solid materials from crushed grapes, impregnated with wine

after draining, when pressed constitute the
pressed husk

To ring Technique of darkening the wine with berry juice

elderberry.

Balance Balance in the various components of wine: alcohol, acidity and

tannin.

Balsamics Aromas present in the wine that resemble incense, resins

or herbal balms.

Stick It is said to be a full-bodied wine with a lot of tannin.

Baume Density scale used for musts and sweet wines

which allows inferring the degree of sweetness of the product.

Open cup Technique in which the must ferments separated from the skins.
used in the vinification of white and rosé wines. It consists
not letting the must ferment together with the pomace and the
grape film, thus allowing for the production of wines
whites from red grapes. This process is currently
known for white winemaking.

Bouquet
i

Gallicism which is universally referred to as the set of

aromas that are released from the wine, especially
during fermentation and aging,
(bouquet) - complex aroma, also referred to as aroma
this is a result of aging.
there is one of the grains that make up the bunch. It is composed of

and or peel, pulp and seeds

 Barrel, Small barrel, usually made of oak
Are you American with a capacity of 225 liters? Where are you?

The wines for aging. The capacity can

It depends on the producing region, as well as the type of oak.
Barricado Wine with elaboration and/or aging in
barrels.
Blanc de blancs White wine made from grapes
whites. This designation is generally used for wines
sparkling wines like Champagne.

Blanc de Noir White wine made from red grapes.

A practice widely used in the production of sparkling wines.
Blend wine made from two or more types of grapes. Blend,
assemblage.
Bodega means winery in Spanish.
Botrytized wines produced from grapes affected by the fungus
Botrytis Cinerea. The grapes concentrate a high content of
sugars and give rise to great sweet wines, usually
whites.
BouchonnéWord derived from the French term bouchon that
it means cork. It is used to define the alteration of a wine,
usually produced by a contaminated cork. It presents
moldy smell, quite intense and it is commonly said that the
the wine has the smell or taste of cork.
Bouquet or BuquêComplex aroma that is produced during the
maturation and/or aging in barrels or casks of
oak and in bottles.

Brilliant visual impression that produces a good wine

clarity, with crystalline reflections.

White It is said of the wine with yellow coloration, whether light or heavy,
due to catechin, a coloring substance.

Old White This is called, in the Lisbon region, the mixture of

blend white wine with a percentage of "wine
 "stuffed" (about 20%) that the tavern keepers themselves
compose.

Brilliant It is said of red or white wine that during tasting it

especially presents shimmering and transparent.

Gross Term used to designate the value of residual sugar

of sparkling wines. It corresponds to the driest of
all sparkling wines with their sugar content
residual is less than 1.5 g/l.A brut champagne can have up to
12g of sugar/liter.

Butínico It is said of the wine that it has a rancid aroma and flavor.

Fallen
It is said of the transparent wine, after fermentation.

Canteen
winemaking
Character
Wine with personality and power, which stands out from the
others and impresses the palate leaving a good aftertaste.

Oak
It is the type of wood most used for construction of
barrels and casks. French and American oak are the most
employees. Some Eastern European countries are also
good suppliers of this wood.
Cava
Denomination of origin for some sparkling wines from
Spain. They are made using the traditional method.
Chaptalization
Addition of sugar to the wort in the fermentation process for
obtain higher alcohol content. Only allowed in
some countries, when the grape cannot ripen
correctly and have enough sugar to reach the degree
alcohol needed.
Castle
It literally means castle. A term widely used in France.
for important wine properties.
Harvest Just like vintage. The act of picking grapes. Also
identify the year in which the harvest was carried out.
 Late harvest Practice used to make sweet wines.
grapes are harvested late, that is, overripe,
thus concentrating a greater amount of sugars. Part
these sugars are transformed into alcohol, through the
fermentation, and the rest remains in the wine making it sweet.

Complex wine with a wide range of olfactory sensations and

taste, in balance.
BodyFeeling of weight, volume and fullness in the mouth. The
the body of the wine results from the alcohol content, dry extract, and others

components.
BlendCombination of wines from different grapes, regions or
styles, etc. Blend, assemblage.
Crémant French sparkling wine made using the method
traditional. It has less pressure than a Champagne.
Child-rearing in Spanish means maturation. In Spain
design the wines with 2 years of aging, of which 6
at least months must be in barrels.
French term usually used to define a
high quality vineyard.
Short wine with little persistence in the mouth.

CuvéeEm Champagne is the first press must, with the

what is the base wine made of.

Warm Wine that causes a sensation of heat in the mucous membranes

due to its high alcohol content.

Tired It is said of the wine that it has exhausted its virtues, by the
multiple manipulations to which they subjected him.

Capacious Wine with high alcohol content, that intoxicates

easily.

Character It is said of high quality wine where all its

typical attributes are elevated, which give
a unique personality to the wine allowing it to be distinguished from
others.

Caramelized Wine with caramel flavor and aroma.

Fatty All the red wine that, due to its strong complexion, "satisfies"
 the papillae and "thick" the mouth.

Big Thorn Very full-bodied wine, "solid" in the mouth and

concentrated with a lot of tannin. It is also said of the
"common" wine (see this term).

Helmet Container made of wood that is used for the

transport and aging of wine. In Portugal, its
capacity typically ranges between 700 and 850
liters.

Break Gallicism that designates the various alterations that the

wines suffer in terms of smell and taste.

Caste Variety of grape. Determining element in

characterization of a wine and its typicality. The same
grape varieties in different soils and climates produce wines
different.

Big Beer It is said of lightly sparkling wine, pleasant to the palate and
low alcohol content.

Castle French designation for a property that produces and

bottle your wine.

Flat It is a usually unbalanced wine, especially due to a lack of

of vessel and acidity. Wine that has declined and lost the
character.

Citrus The white wine whose color resembles lemon.

Clarity Faint red wine, whose limit is situated between rosé

and the red wine.

Clarification Elimination of suspended particles in wine.

Normally this process is achieved through
centrifugation, filtration or gluing.

Late harvest Wine with higher sugar levels derived from being
made from grapes harvested later than the
normal.

Complete Rich, balanced, and harmonious wine.

Complex Wine with a great diversity of sensations.

Common It is said of wine without originality, without style and without.

Ordinary.
Cor The wine allows for a varied color palette that mirrors
important aspects for its characterization. In wines
tints, for example, a bluish coloring reveals a
young wine while the presence of hues
Yellowing is a sign of aging.

Body It is all the well-structured wine and where the proportionality

of various elements, without having, however, the quality of a
good character, is harmonious, leaving the mouth 'thick'.

Tartar cream of sour flavor, it is used in the fermentation of wines of

homemade production and other artificial fermentations, such as
in the preparation of candies, cakes with egg whites and
meringues.

Crystal clear It is said of the wine that it is very bright.

Cru It is said of a wine that due to insufficient

ripening of the grapes that gave rise to it,
it presents an excess of acidity. But generally speaking
all wines, when very young, are a little
green for not being fully made yet.

Cuba Deposit where wines are stored or developed.

fermentation process of the musts. It is also
known as a bargeman, it has the shape of a cone trunk.

D.O.C. Controlled Designation of Origin - these are wines whose

production is traditionally linked to a region
geographically delimited and subject to a set of
rules with their own legislation.

Weak Wine with a subtle character.

Decantation It is said of the act of transferring the wine from the mother bottle to
another one, preferably made of clear crystal,a decanter
in order to separate the liquid from the solid. It is also carried out to
oxygenate young full-bodied red wines, somewhat tannic and/or
aromatically sealed., usually your best
certificate of antiquity.
.

Decant technique used to separate sediment from liquid,

letting the liquid "rest".

Decrepit Unbalanced wine, caused by advanced age.

Thin It is said that the wine has little 'body'.

Designations of The system of designations of Portuguese wines

Origin is still evolving. Currently, there are
about 48 Designations of Origin (D.O.), of which
19 produce wines of Denomination of Origin
Controlled and 29 produce wines of Indication of
Regulated Provenance (I.P.R.).

Displeased Wine that has evolved poorly; defective.

Unmasked It is said that white wine is practically colorless.

to disentangle Operation of separating grape berries from the bunch

(clenching). It can be done by hand or mechanically and
is of great importance, especially in obtaining
white wines.

Disengagement Separation of grape berries from the stems.

Unbalanced It is said of wine that is irregular in its components and that it

presents without harmony or character.

Different It is said about personalized wine, different from all the others.
others of the same breed, for their shine and flavor.

Hard It is said that wine hurts the palate due to its acidity and
astringency, although it is not necessarily
unpleasant.

Elegant Harmonious; delicate.

Employed Slightly cloudy wine.

Dusty It is said of the wine that it appears slightly cloudy.

Enantic Which refers to the aroma of wines.

Undercover It is said of white or red wine that it shows cloudiness.

Full-bodied Thick and viscous wine. Term used in tasting.
related to a wine that has a lot of body, with a
heavy and substantial palate.

Enophile He who is a friend of wine and promotes it.

Xenophobic The one who has aversion to wine.

Oenology Science that studies the process of grape transformation

in wine.

Winemaker One who is knowledgeable in wine making.

Aging Oxidation phenomenon that some wines are subject to

and that allows them over time to hone their
qualities, to the point of turning them into a preciousness.

Balanced Wine in which the different elements, such as the

acidity, sugar, alcohol, etc. exist in proportions
adequate.

Sommelier In the past, it was the court official who was in charge,
at the time of the meals, pour the wine into the glass and offer it
the king. Currently, in good restaurants, it is the chef of
wines that he recommends and serves to customers.

Discharge Drainage, before pressing, of the juice contained in the

crushed grapes or in the pomace.

Crushing Action of crushing the grapes in order to release the must that
contain.

Spirited Rich in aromas and alcohol wine.

Sparkling wine Wine obtained through a second fermentation. In

classic method or champagnes this Monday
fermentation is carried out in the bottle through the addition of
yeasts while in the continuous method it is obtained in
closed lid.

Natural Sparkling Wine and Sparkling wines are sparkling wines because they underwent
Sparkling wine for a second alcoholic fermentation, in a container
Gasified closed, so they don't lose their gas. These wines bring
frequently recall moments of joy, once
what are considered essential to mark a
important celebration, but also accompany
wonderfully meat meals, such as,
example, the roasted piglet.

Sparkling Syrup with excessive artificial carbon dioxide.

Structure The structure of a wine is the balance between its

components. Internal organization of wine that one can
decompose into body, alcohol, tannin, and complexity.

Ethanol It originates from the main alcohol of wine, ethanol.

It corresponds to the first stage of wine oxidation and is
normally detectable by the characteristic aroma of the apple
rusty.

Exuberant Wine with intense aromas.

Tired When a wine temporarily loses its

characteristics due to transportation, congestion or
improper manipulation. In these situations, it becomes
it is necessary to let the wine rest so that it
recover.

Bottle fever Irreversible turbidity phenomenon that wine can

suffering after the traffic jam, usually due to
excessive aeration to which it was subjected.

Closed Wine that has not yet shown all its qualities.

Female Elegant wine, silky in the mouth, with serene aromas and
calm.

Fermentation Process in which the action of yeast converts the sugar from grapes.
alcoholic is transformed into alcohol. This transformation is due to
various types of yeast and has two distinct phases: the
tumultuous phase lasting 6 to 8 days, and the
slow fermentation that can last several weeks.

Fermentation in Process in which, after a first fermentation,

bottle wine is bottled developing a second
 fermentation by the action of added yeasts. It is the
process used in the production of sparkling wines.

Filtration Wine cleaning process before bottling

in order to prevent the existence of particles in
suspension. This process is not usually used
in red wines, with the exception of those for consumption
current, being however essential in the blanks.

Fine It is said of the wine with an overwhelming bouquet and of

coinciding character. Term used to qualify the
wines of delicate taste and subtle aroma. These wines
they are always of superior quality. wine, whose sensations
olfactory and gustatory are elegantly balanced.

Flamejar French-influenced word that means the act of setting fire to

a food drenched in alcohol.

Flavor Citrus color that wines acquire as they age.

Flower Pathology that attacks wine caused by a bacterium

aerobic -Micoderma vini-, which transforms into vinegar if
the necessary measures are not taken in time.

to bloom Wine with a floral aroma.

Weak It is said of watered wine, lacking all its...

elements, especially of alcohol. It is said of wines
produced generally in bad years, which lack a
a little bit of everything: color, alcohol, aroma, etc. Anemic wine.

Franco Wine without defects, with a well-defined color.

Fresh It is said of the young wine, well balanced, slightly

acidic, fruity and with a medium alcohol content.

Fruity It is said about the lesser or greater flavor of the grape that certain
wines can preserve.With aromas and flavors of
fruits, very common in young wines. They can be
found a wide range of aromas, which depend on
of the grape variety.

Wine cellar Designation of genuinely Portuguese quality

 associated with the year of harvest, in which the wine underwent
a six-month aging process before the
bottling and another six months in the bottle
case of whites and rosés, being the same
aging respectively of two years and one year
in the case of reds. It should still present quality
outstanding and a higher volumetric alcohol content, by
less, by 0.5º from the legally set minimum limit.

Generous Strong wine, rich in alcohol, that provokes in the body

a pleasant feeling of well-being, strong, with high
alcohol content.

Genuineness All the wine whose purity of variety or region is possible

guarantee.

Fat It is the wine that has body, that is full, generally sweet and
rich in natural glycerin. Sensation that remains in
mouth normally associated with wines made from grapes
very ripe or warm climate, soft and mature.

Great wine It is said of the exceptional wine, in which all its

qualities are enhanced. It is always the product of a
great harvest, excellent.

Greedy Wine that is pleasant to drink due to its smoothness and balance.

Harmonious Balanced, pleasing, beautiful wine.

Herbarium It is said of the wine that it simultaneously presents aroma

the taste of green fruit and fresh grass, a particular indication that
they present certain young wines, such as Cabernet
Franc, lightly recalling the aroma of fresh herbs.

Hypocrisy Wine infused with sugar and cinnamon.

I.P.R. Regulated Designation of Origin

wines that, although enjoying characteristics
individuals must comply within a minimum period of 5
years, all the rules established for production of
wines of great quality to be able to pass to
DOC classification.

Young It is said that wine retains all the characteristics of

 youth: structure, aroma, color, and intensity. A
a large part of the wines should be consumed young, height
in which they present greater liveliness and have a scent and
fruity flavor. The vast majority of white wines and
a considerable part of the reds must be drunk with
less than five years old.

Tear Brilliant glow that can be seen on the inner walls of

"testing cup", characteristic of viscosity and strength of
wine.

Light It is said of the light wine of color, strength, and body,

presenting, however, a harmonious whole to the palate.

Liqueur Equivalent to generous. Produced in regions other than those.

D.O.C. since only these produce generously.

Clear It is said of the wine free from suspended particles,

visible to the naked eye. Quality particularly appreciated
by the consumer, but places on the producer a
a problem of difficult resolution since each operation
necessary to ensure the much-desired clarity does
to lose a little of its aroma and its wine
bouquet.

Long A characteristic of a wine that maintains its flavor and the

aroma in the mouth after its ingestion.

Occupation Preparation of a batch through the mixing of two or more

wines.

Batch Wine obtained by the homogenized mixture of two or

more wines.

Maceration Prolonged contact of the must with the solid parts of the
grape

Lean Term that designates a wine with low alcohol content,

tenue aroma and insufficient bouquet.

Bottle sickness Unpleasant taste, vaguely turbid, that some

generous wines acquire when bottled
a long time. This phenomenon is usually solvable
with the transfer and aeration for 24 hours, before going to the
 table.

Malvasia It is said of the wine made from the must of the grapes of this variety.

Maturation Ripening period of the grapes where the acidity goes

lowering increasing the sugar levels. This period
it has a duration of approximately 45 days. The grapes
they are said to be mature when there is a balance between
sugars and acids.

Meddlesome It is said to be sweet wine, velvety, and well flavored.

Metallic Aroma resulting from the contact of tannins with metal

the shells or hulls are usually unpleasant.

Nervous It is said of the wine that it is lively in color, aroma, and taste.

Neutral It is said of the dead wine, lacking any character. That

it does not provoke any emotion when tasting it.

Noble It is said of a wine that it has unique qualities.

Oxidation Wine that has undergone changes due to contact with the
oxygen from the air. This process is essential in Wine of
Porto gives it characteristic aromas being in
undesirable in new table wines. It is a
process that may occur in old wines due to
cork defect or poor packaging.

Rusty Wine that changes in contact with air.

palette It is said that the red wine is somewhat discolored.

Past It is said of wine that has lost its character due to aging
excessive. This phenomenon occurs in wines that, ab
initially, they do not present significant characteristics
organoleptic.

Fragrant Wine from very aromatic grape varieties

standing out the aroma when bringing the glass to the nose.
Persistent It is said of the wine whose taste sensations remain
pleasantly to our senses. It is, in general, a
excellent wine.

Heavy Term used to describe an unbalanced wine,

characterized by a high alcohol content and sometimes
also too rich in tannin, which masks
totally want the aroma want the bouquet, admitting that
there are.

Chopped It is said of wine that it has an excess of acidity and denotes a

taste of vinegar.

Spicy It is said of the wine with "needle" or that which started a

acetous process.

To write Crushing of the grape by a man's foot.

Full Harmonious wine, well balanced, rich in alcohol,

pleasantly full-bodied. It is always an excellent
wine.

Broken Wine in decline.

Burned It is said of generous wine that it has a pronounced palate.

aguardente, which will merge more as it
process the balance.

Hot Wine rich in alcohol. It is said to warm the body.

Fifth Term used for wines entitled to use the

designation D.O.C. It is equivalent to the designations
French terms "château" and "domaine".

Rascante It is said of the wine that it has excessive tannins.

Round Soft. Harmonious wine, sufficiently rich in alcohol

and in glycerin and without excess acidity. It is always a
excellent wine.

Refresh Pouring wine or water into a roast or something else

 any, when the liquid has disappeared.

Regionals Table wines with geographical indication or also

wines produced in a specific region.

Reservation Normally a wine chosen by the producer for the

its qualities and old age.

Retinto Red wine of dark color. Heavy red. Color of the wine
after its fermentation, especially if it is from grape varieties
rich in coloring materials. It is also a term in
tasting during the appreciation of color through the process
visual.

Rijo It is said of wine that is too acidic and harsh. It is

normally of high alcoholic content.

Robust Rich tannin solid wine, usually being

quite full-bodied and alcoholic.

Cork Flavor that can be detected during the tasting, that

It has a distinct cork flavor and is conveyed by
use of a defective cork in the bottle.

Pink or Rosé It is a type of red wine with a very pale color,

slightly sour, between 10º and 11º, being the product of
carefully blended mixture of musts or red and white wines and
with little "curtimenta".

Ruby Young Port wine; designation also used for

the color of a matured red wine.

Dry It is said of wine that it gives no sensation to the palate.

of sweet. Term used to designate white wines
that do not have sugar. In reality, it can be considered
dry a wine that contains 1 or 2g per liter, since the
sugar printing only appears from 5g per liter
for the majority of consumers.

Silky Characteristic of wines that have a texture

maceration on the palate, more noticeable in fortified wines but
also in certain high-quality table wines
and with some age.
Sercial Madeira wine produced from this grape variety; white, very
sour and rough.

Smooth Wine with a delicate perfume, with great softness, only

possible in excellent wines. Well-balanced wine,
with weak astringency. It is also used for
classify a wine with low alcohol content, in which
none of the components stand out.

Hydrogen sulfide Odor and taste of sulfur that some wines acquire
during fermentation.

Tambora Small cup without a foot, made of glass or silver, used

formerly by the fitting rooms in order to appreciate the color
and the body of the wine.

Tannins Organic substances found in the peels, stems and

grape seeds. They act as preservatives.
They give structure to the wines, particularly to the
red wines, being essential to their longevity.

Tannic It is said of wine that it has a lot of tannin or of what it is

strongly astringent.

Tawni - Port Name that the English give to colored Port wine
bleached, aged by time, to distinguish it from
vintage. Equivalent to aloirado is the type of Port wine
but more vulgar. The brown tones are acquired by
long aging period in shell and fur
oxidation. Wines also belong to this category.
with age indication: 10, 20, 30, 40 and over 40
years.

Red It is said of red wine, dark or light, whose

Pigmentation is given by enocyanin.

Barrel Large dimension pipe usually made of wood that

it is usually intended for the aging of wine.

Topaz It is said of white wine that it has a strong yellow color.

Touch Palate or particular odor that certain wines possess,

individualizing them.
Torrão It is said of the particular characteristic, imprinted by the soil,
in the wines of a certain region.

Calm Wine without carbon dioxide.

Transfer Operation that consists of changing the wine from one

container for another, with the main objective of
purify it of residues.

Turvo It is said of wine that at first glance it appears partial or

totally opaque.

V.E.Q.P.R.D. Quality Sparkling Wine Produced in Region

Determined.

V.L.Q.P.R.D. Quality Fortified Wine Produced in Region

Demarcated.

V.Q.P.R. Generic designation of Quality Wines Produced

in Demarcated Region that can be D.O.C. or I.P.R.

V.Q.P.R.D. European classification that wines must follow

of quality and that means Quality Wine Produced
in a Determined Region. In the upper category are the
wines of Controlled Designation of Origin (D.O.C.)
then the wines with Indication of Origin
Regulated (I.P.R.)

Varietal Wine of a single grape variety.

Old In general, wines whose age is considered "old"

is understood to be between the ages of 5 and 15.
aging decreases the roughness of the wine and releases the
bouquet.

Vegetable It is said of the special taste of new wines.

Fortified Wine Wine more or less sweet, with high alcohol content.

Vinegar Wine It is the adulterated and sour wine that has a vinegary taste.
Adamado Wine Wine with low alcohol content and sweet.

Oaky Wine It is the wine that presents aroma and flavor of wood, due to
to the aging in oak barrels.

Velvety Wine Soft and harmonious wine.

Aventado Wine It is the wine diminished in its faculties by multiples

arrangements.

White and Red Wine All wines come from the fermentation of
grapes, except that, in the case of white wine, the grapes used
they are light in color and, in the case of green wine, they are grapes
blacks. In the production of red wines, the grapes are
fermented together with their respective
grains and skin (maceration). The longer the time
the longer the maceration process takes, the darker it will be
wine. In turn, white wine does not intensify, nor
it changes so little, its initial color, because its production
does not integrate the maceration.

Brilliant Wine It is the wine that, during the tasting, stands out especially.
shimmering and transparent.

Warm Wine Wine with a high alcohol content, which causes

a sensation of warmth in the mucous membranes.

Capitoso Wine Wine with a high alcohol content.

Boring Wine It is the wine without acidity.

Reserve Wine It is the wine chosen by the producer for its qualities and
old age. According to tradition, "reserve" was the wine that the
the producer was saving for family consumption. Currently,
this classification is a quality index subject to
legal requirements, according to the statute of each
denomination of origin. The designation "reserve" is only
attributed to a quality superior wine.

Thin Wine It is said of wine with little body. It receives this

designation when evaluating the body set
harmony.
Full-bodied wine Wine with high alcohol content and essences. It has a
heavy and substantial palate.

Tired Wine It is a wine that has temporarily lost its

qualities due to transportation, traffic jams or
improper manipulation; when this happens, it is necessary
give him some time to recover.

Fruity Wine It is the wine with aromas of fruits; red fruits

(blackcurrant, cherry, raspberry) for red wines; for the
white wines, fruits like peach, apricot, citrus.

Mature Wine Mature wines are not carbonated and typically have
in general, an acidity lower than that of green wines. Its content
Alcoholic is variable, depending a lot on the location.
geographical of the respective vineyard.

New Wine It is said of the wine of the year, still raw and with a certain taste of
must

Perfumed Wine Design a wine made from very grape varieties

aromatic; the aroma stands out when the glass is brought to
nose.

Rosé Wine The so-called 'rosé' wine acquires its pink color (darkens)
because it is produced with white or red grapes and passes,
subsequently, through a maceration process, still
less prolonged than that of red wines.

Green Wine It is said to be a wine unique in the world, produced in

Portugal in the Minho region, made with very acidic grapes
created at a great height above the ground.

D.O.C. Wines Controlled Designation of Origin. Designation of

wines whose production is traditionally linked to a
delimited region with its own rules (characteristics)
two alone, recommended or authorized castes, etc). In
in practice, the oldest regions have this status
producers of these wines.

Liqueur Wines Fortified wines are high-alcohol liqueur wines.

. They are ideal as appetizers, preparing the
palate and the body for a good meal.
They accompany the cheese perfectly when served.
after dessert, and should be drunk in small
 goblets. Examples: Port wines, from Madeira,
Carcavelos, the Muscatel from Setúbal and Favaios.Liqueur
analog, which is extracted from certain plants.

Fig. Drunkenness, intoxication.

Table wine, wine that is usually consumed with meals.
Sweet wine, wine made from very ripe grapes, and that has
very sugary qualities.
Red wine, fortified wine, old and alcoholic.
Rascante wine, astringent wine, that leaves a certain aftertaste.
throat.
Dry wine, which is not sweet and has a firm and sound taste.
Red wine, the one with a reddish color.
Green wine, acidic wine, produced with little grapes
mature and slightly sweet. The wine is obtained through the fermentation of
fresh grape juice. This operation takes place within
large vats. Whether or not leaving the curls in the liquid,

Winy High alcohol wine, dense in the mouth and intense in

nose.

Vintage English expression used to designate a special type

of Port wine, produced only in the years when the cycle
of the development of grapes and fermentations
dressed in exceptional quality. It is known among us

Live

Zurrapa It is said of the mistela that it intends to pass for wine.

hammer wineFalsified wine or very low quality.

wine from bar to bar Wine that can withstand the journey by sea without spoiling.
hanged man's wine Green wine made from hanged man's grapes.
fine wine Port wine. Counterfeit wine or very low quality.
wine from bar to bar Wine that can withstand the journey by sea without spoiling.
Moorish wine Pure wine, without mixing with water, unbaptized wine..

Green wine Quality of naturally sparkling wine, red and white, made with grapes pou
with saccharin because harvested early.

Acetified: Wine with a strong presence of Acetic Acid;

Astringent: Wine with excess tannin commonly referred to as scante;

Pleasant: Expression used when the combination of aroma and flavor is balanced;
Matured: Process of evolution of wine, subjected to a stage in barrels or in
own bottle;

• Sensory Analysis: Examination of the organoleptic properties of wine through the organs of
sense

Velvety: Extremely soft wine reminiscent of the texture of velvet;

Bouquet: Aromas acquired by the wine inside the bottle including aromas from the grape and the

fermentation

•Charmat: Method of producing sparkling wines in which the second fermentation takes place

in large containers;

•Cut or Blending: Involves mixing two or more wines;

Short: Wine with little olfactory-gustatory persistence;

Decanting: The act of transferring wine from the bottle to the decanter with the purpose of separating the

sediments originating from aging;

Delicate: Defines an elegant wine that exhibits harmony and quality;

Disharmonic: Wine that has an excess of deficiency of one or more components;

Full-bodied: Wine that presents substances in higher concentrations such as, for example,
color, tannin, acidity;

Fino: A quality wine whose olfactory and taste sensations are elegant.
balanced;

Franco: Wine that is absolutely free of defects in its olfactory aspect;

Frizzante: Wine rich in carbon dioxide, but inferior to sparkling wines;

Fruity: Wine with aromas and taste of fresh fruits;

Harmonic: Wine in which all components are in perfect balance;

Herbaceous: Wines that slightly remind of the aroma of fresh herbs;

Intense: Wine rich in coloring substances with olfactory and gustatory impact;

Young: Wine that has not completed its evolution, may show some imbalance;
generally fruity, low in tannins with pleasant acidity and not suitable for
aging (e.g., white wines in general, sparkling wines, and most wines)
Brazilians); it can also mean newly made wine that can and should
to age.

Must: thick and very sweet liquid obtained by crushing fresh grapes, and what

has not yet undergone fermentation.

Clear: Wine with a well-defined aroma and flavor reminiscent of the grape it was made from;

Oxidized: Wine altered in its visual, olfactory, and tasting characteristics due to contact.
with the air;

Straw: The yellow hue typical of white wines;

Persistence: Set of olfactory-gustatory sensations, perceived after swallowing.

wine

Purple: A shade of red wines resembling intense red;

Warm: A wine that is just alcoholic, causing a pleasant feeling of warmth;

Redondo: Wine with scarce tannins, low acidity, rich in alcohol and residual sugars.
makes it extremely soft;

•Ruby: Typical hue of mature red wines;

Dry: It is the wine that has a maximum of 5g/l of residual sugars;

Smooth: It is the wine that has a minimum of 20g / of residual sugars;

Subtle: Wine with a very light aroma or a wine that offers few and weak notes.
taste sensations;

Tannic: Wine rich in tannins or even astringent;

Turvo: Wine with completely altered clarity;

Old: Wine with a good aging time in the bottle, which presents
special characteristics;

Wine with a slight excess of acidity, but still pleasant.

Closed
Wine recently opened that does not yet show its aromatic characteristics and of
flavor. It needs time and aeration to reveal itself.

Alcoholic fermentation
Transformation of the sugars contained in the must into alcohol, carbon dioxide, and others
compounds.
Malolactic Fermentation
Secondary fermentation that transforms malic acid into lactic acid, which is more
smooth. It is done in red wines and in some whites.
Phylloxera
Insect (aphid) that attacks the roots of grapevines of the Vitis vinifera genus. Can cause the
death of plants in a short time. Does not harm American vines, such as Vitis
rocky, labruscas, etc.
Farm
Spanish term that means agricultural property.
Floral
It has floral aromas.

Fortified
Wine with the addition of grape brandy, such as Port, Madeira, and others.
Fresh
This term is widely used to describe the good acidity of white wine and sparkling wine.
which is responsible for the sensation of freshness.

Fruity
With aromas and flavors of fruits, very common in young wines. They can be found
a wide range of aromas, which depend on the grape variety.