Wine dictionary
Pálido/Pale
This applies to pale white wines.
Palo Cortado
Intermediate category in-between amontillado and oloroso sherry. It has the perfume of the first and the palate of the second. It is very scarce.
Pasificación
An odour that is reminiscent of raisins that develops in wines made with over-ripe grapes.
Persistencia/Persistence
The duration of the sensations that the wine produces in the nose and the palate.
Posgusto/Aftertaste
Aroma and taste that remains in the throat after swallowing.
Redondo/Rounded
Well-balanced wine that shows a good balance between all its components: pigmentation,initial and secondary aromas,colour, taste and olfactory characteristics.
Reducción/Reduction
The process of ageing in bottles in which the wine only uses up the oxygen contained in the bottle and matures slowly. Lack of air. Contributes to the finished wine.
Reserva/Vintage
A name that is applied to wine that is aged for a long time.
Retrogusto
The combination of sensations that the wine leaves after tasting it.
Roble/Oak
The taste and smell derived from wine aged in aromatic oak barrels, that should be in balance with the whole of the wine.
Rosado/Rosé
A type of wine made from red grapes whose fermentation is done without the grape skins, giving the wines a distinctive colour.
Sangría
A refreshing drink, very typical of Spain, that is made from wine and fruit, especially lemon
Seco/Dry
Wine that has fully fermented transforming all the sugar into alcohol. The quality of the taste of the wine.
Solera
The lower row of a range of wine containers, where they put the oldest wines. Also, it is a system of ageing that of improving young wine with old wine. It is the system of ageing sherry wines.
Tabaco/Tobacco
The tobacco aroma that is apparent in some great aged wines.