Wine dictionary
Añejo/Mature
Wine aged in casks or in bottles for at least three years.
Astringencia/Astringent
The sensation in the mouth that causes the taste buds to contract due to the tannins in the wine, this is less pronounced in aged wine.
Ataque
This is the first impression that the wine produces on the palate.
Aterciopelado/Velvety
Smooth, silky, velvety texture found especially in red wine.
Balsámico/Shooting
A resonant aroma that should be dependant on the grape variety, the earth or the ageing method (incense, cedar, pine, camphor, etc.). It is a noble aroma.
Barrica/Barrel
A wooden container that is used to age wines. The Bordeaux barrel (225 litres) is prized for the ageing of fine table wines. It is made from oak with metal, adjustable rings and two stoppers.
Blanco/White wine
This classic style of very clear wine with yellow hues through to green and golden tones.
Bocoy
A wooden barrel that is bigger than the barrica with a capacity of 700 litres
Bouquet
A French word that is used to describe the combination of the olfactory sensations that the wine offers.
Brillante/Shiny
Wine that gives a splendid and clean visual aspect with bright reflections.
Brut
A very dry sparkling wine characteristic of Cava. It shows different hues depending on the sugar content: brut cero, brut salvaje, brut absoluto, brut nature.
Carácter/Character
A combination of the wines characteristics that makes it unmistakeable. In praise of the wine.
Caramelizado
A smell of burnt caramel that can be found in very aged wines:reservas and grandes reservas.
Carnoso
Full, rich wines are called this that have substance and produce a full-bodied sensation in the palate.
Cava
An underground cellar used for ageing wine. A sparkling Spanish wine of high quality produced by the Champagne method, its second fermentation occurs within the bottle.