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Glossary
A
Abocado
A term used in Spain to describe smoothly sweet wines.
Acescence
Attacked by acetic acid bacteria.
Acidulous
Showing excessive acidity and pungency.
Acrid
Sour, with excess volatile acidity.
Affable
It is said of a soft, silky wine that is flexible to the palate.
Aftertaste
More or less persistent and pleasant sensation left by a wine after swallowing it.
Albumin
Substance contained in the egg white, which is added to wine to fine it.
Alcoholic strength
Percentage of alcohol contained in a wine. It is measured according to the amount of litres existing in every 100 litres of wine. Thus, a wine with 11% alcoholic strength has 11 litres of pure alcohol in every 100 litres of wine.
Aldehydes
Volatile substances that influence the aroma of wines and their distillates. They are formed through oxidation of the primary alcohols.
Alley
Space between two rows of grapevines.
Altered
Wine affected by accidents, casses, disease or chemical changes.
Amiable
Slightly sweeter than abocado.
Amino acids
Substances present in the must that give rise to higher alcohols and serve as nutrients for the yeast.
Ampelography
The science that describes grapevines.
Anthocyanins
Purple-red pigments contained in the skin of red grapes.
Apples
A fruity aroma that occurs in white wines that have not undergone malolactic fermentation.
Arm
Main branch off the vine trunk.
Aromatic
Exhibiting a wide range of aromas; a complete aromatic perspective.
Arrope
Concentrated must that has been boiled down and is added to certain liqueur wines. Its aromas can be found in over-aged red wines.
Astringent
Causing a contraction in the taste buds and a rough sensation on the palate. Astringency is due to an excess of tannins and may evolve with ageing.
B
Back label
A guarantee document issued by designations of origin placed on the back of the bottle to offer consumers information on the origin of the wine, grape variety, vinification system and ageing, etc.
Bacteria
Microscopic organisms that are present in malolactic fermentation, but which can also cause diseases in wine (e.g. producing acetic acid and acescence).
Balsamic
Resinous odours that may come from the ageing process or be typical of the terroir (incense, pine, camphor).
Barrel
Wood (oak, hazelnut, chestnut) container used to age wines. The most common barrel is the 225-litre Bordelais barrel and the most appreciated wood is oak, which transfers its elegant aromatic components to the wine.
Bentonite
Clay used for fining wine.
Berry
Grape.
Bitterness
Wine disease caused by bacteria.
Bland
It is said of wine that does not arouse significant sensations in the mouth. Its aromas are also neutral.
Bleeding
One of the stages in the grapevine's growth cycle in which the plant secretes sap, before it sprouts.
Botrytis: (Botrytis cinerea)
A fungus that causes the so-called grey rot, which is highly damaging. It can also produce noble rot, sought after in certain regions to make special wines.
Bottle
Glass container covered with a cork where the wines mature and develop their bouquet.
Bottle racks
Place where the bottled wines are kept.
Bouquet
Aroma developed by wines when they mature and undergo a characteristic reduction in the bottle.
Bright
Clean, splendid colour.
Bud
First protuberance of a shoot on the plant.
Bud
Tiny embryonic shoot.
Budburst
Stage in the vine's growth cycle when the buds shed the woolly layer (bud down) that protected them during the winter.
Bung
Truncated wood or glass stopper that seals the opening at the top of the barrel (bung hole).
Butyric
Stale butter smell present in certain altered wines.
C
Cane
Developed branch of the vine.
Cap
A mass of solid materials, pips and skins, which rise to the surface of the fermenting red must.
Capsule
A cover or protection that is placed on the closure and top of the neck of the bottle.
Caramel
The smell of molten sugar can be found in certain liqueur wines.
Carbon dioxide
The gas present in must fermentation. In very moderate doses (up to 800 mg/l) it can add freshness and liveliness to white wines. It is present in greater volume in sparkling and semi-sparkling wines.
Carbonated wine
Sparkling wine made with the addition of industrial carbon dioxide
Character
Quality of wines that exhibit an unmistakable personality stemming from the terroir, grape variety, vinification process and ageing method.
Chock
A wedge to hold the barrels or butts in place when they are stacked.
Clean
It is said of the colour, aroma or flavour of a well-made wine, without sediments or alterations. Cleanliness is the exterior frankness of a wine.
Cluster
The bunch of grapes held by the stem.
Cocoa
Noble aroma typical of some old vintages.
Coupage
A French word meaning blend, which defines the combining and harmonising of musts or wines.
Cunacho
A harvesting basket made of thin interwoven wood slats.
D
Decanting
Removal of wine lees. Transferring an old wine from the bottle to another container to air it and remove precipitates.
Decrepit
A very old wine that has been spoilt by the action of time. A decrepit wine has an altered, weakened colour; it lacks primary aromas and fades in the mouth.
Dense
It is said of an oily, heavy wine with a deep colour.
Designation of origin
Guarantee of origin given by the control boards of the different wine regions to wines produced in accordance with the rules issued by official bodies.
Destemming
Separation of the stems from the berries.
Devatting
Operation whereby the wine in a vat is decanted to separate it from the pomace.
Disinfectant
A substance that prevents the development of germs.
Dry
Wine that has completed its fermentation, transforming all the sugar into alcohol.
Dull
Opaque in colour, lacking aromas, with a poor taste.
E
Earthing up
Formation of a mound of earth to protect the base of the grapevine from the winter cold
Elegant
A quality of distinguished wines, made with top grapes, that show harmony in both their colour and aromas, having balanced flavours, with a pleasant bouquet and just the right amount of ageing.
Enzyme
An organic catalyst that triggers a chemical reaction.
F
Fermentation
Biological and chemical process whereby the sugars in the must are transformed into alcohol and other components of the wine by the action of yeast. It also refers to a subsequent process whereby bacteria convert malic acid into lactic acid, although this second fermentation does not always take place. The first is called alcoholic and the second malolactic.
Fermentation pool
Container where grapes were once trodden.
Fertiliser
Organic or mineral materials with which the soil is enriched in order to fertilise it.
Filtration
Physical treatment of the wine to eliminate suspended particles.
Fining
Finishing operation that consists mainly of clarifying and filtering the wines to ensure they are perfectly clean.
Fining
Procedure for clarifying the wine.
Fining
The final operation of the vinification process, particularly clarification.
Finish
Final taste left by the wine in the mouth.
Firm
Healthy, with a good structure.
Free-run wine
Wine made with run-off musts collected before the grapes are pressed.
Fresh
Describing a white or rosé wine that shows harmony between alcohol and acidity. It can be applied to claret or young red wine as well.
Fruit
Aromas and flavours of fruit (peaches, bananas, redcurrants, strawberries, raspberries, blackcurrants, cherries, plums, pomegranates, mangos, etc.) can be found in carefully made wines so that they treasure the aromatic richness of the grape skins and develop their essential components.
G
Garnacha tinta
Se cree que el origen de la variedad Garnacha podría encontrarse en la parte media del valle del Ebro, entre Aragón y Navarra. Tras la crisis de la filoxera en la primera década del Siglo XX, una parte importante del viñedo de Rioja se replantó con esta variedad. Su gran rusticidad la hizo especialmente adaptable a las condiciones vitícolas de la región. Sin embargo, la Garnacha ha cedido protagonismo a la más versátil Tempranillo en las últimas décadas, por lo que esta variedad ha pasado de ser mayoritaria hace cuarenta años a representar hoy en día el 8% de la superficie plantada en Rioja.
Gelatine
Lactic protein used in fining wines.
Glucose
Dextrorotatory reducing sugar contained in the grape must, which is transformed into alcohol by the action of yeast.
Glycerine
Dense, colourless, sweet-tasting substance present in wines. Wines rich in glycerine are soft, silky and leave legs on the sides of the glass. Glycerine is formed from glycerol, one of the alcohols that appear during the fermentation of the must.
Grafting
Joining of stalks from two different plants to make one plant.
Grape
The fruit of the Vitis vinifera that is used to make wine.
H
Harmonious
Round, denoting a pleasant balance of all its components.
Harvest
The collection of grape clusters from a given plot or vineyard.
Hectare
A surface area equivalent to 10,000 m².
Herbaceous
A smell and taste found in certain wines that remind one of the plant material in grape pomace, particularly the green stems.
Herbicide
A substance that destroys weeds.
Hot
Wine with excessive alcoholic strength.
I
Immature
Defect of a wine that is not very well developed and shows an excess of malic acidity, which is detected in its green apple flavour.
Intense
Deep in colour, aromas or flavours. It is a quality that implies a certain complexity in the composition of the wine and a sustained duration of the sensory impressions.
L
M
Maceration
More or less prolonged immersion of the skins in the fermenting must.
Malic acid
One of the organic acids present in wine. An excess of malic acid produces an incisive, unpleasant sensation in the mouth.
Mature
A wine that has matured well in the bottle.
Meaty
This is a quality that some wines, particularly reds, show at their peak, when they produce a full-bodied sensation in the mouth.
O
Oak
Smell and taste derived from ageing in aromatic oak barrels, which must be in perfect harmony with the roundness of the wine.
Oenology
The science that studies the vinification and ageing of wines.
Opaque
It is said of a wine that is neither translucent nor diaphanous in colour. By extension, it is also said of those that have a dull aroma and taste.
Organoleptic
Sensory. It refers to the analysis of wine through the senses.
Oxidation
More or less serious alteration of a wine after it is exposed to oxygen. It particularly affects the colour and freshness of white wines. Red wines are moderately oxygenated during racking and ageing, but excessive oxidation breaks down their colour and qualities.
P
Palate
The impression that wine makes when it is tasted, savoured and swallowed.
Penetrating
Rich in aromatic components, deep and fragrant, exhibiting an abundance of volatile esters.
Persistent
A wine with lasting sensations to the nose and in the mouth.
Plunk
A rough, astringent, acerbic, incisive, non-quality wine.
Pomace
Residue left after the grapes are pressed. The pomace can either be used as a fertiliser or distilled to produce a spirit.
Press wine
Red wine made from the product of pressing the grape skins. A part of the wine from the press is added, according to the winemaker's criteria, to the free-run wine.
Primary aromas
Those that come from the grapes themselves.
Pruning
Removal of part of the canes to achieve a balance between the development of the plant and its canopy while adapting it to the training system.
Pulp
Fleshy, more or less juicy portion of the grape.
Pumpover
During the vinification in red wines, pumping of the must that ferments in the lower part of the vat so that it covers the cap.
Punch down
The submersion of the cap into the must during fermentation.
pH
Chemical index that gives an idea of the acidity of a wine.
R
Racking
Winery operation that aims to separate the wine from the lees that precipitate to the bottom of the containers where it is stored or aged.
Reduction
A process of ageing in the bottle in which the wine consumes only the oxygen contained in the container and matures slowly, lacking air.
Refreshing
With pleasant acidity, light and cheerful.
Rootling
Young plant ready to be planted.
Rough
It is said to be a wine with excessive astringency from tannins, which may be due to vinification without de-stemming.
Round
A wine that shows harmony among its components.
Run-off wine
Wine made with run-off must that is not mixed with press wine.
S
Scarifying
Ploughing back the earthed up soil.
Secondary aromas
Those that appear during the course of fermentation.
Secondary shoot
An early bud, growing next to the latent bud, developing in the same year it is formed.
Semi-sparkling
Linked to the presence of natural carbon dioxide typical of young wines, bottled on lees or developing malolactic fermentation.
Skin
The outside membrane of a grape.
Sparkling
A wine in which a certain dose of carbon dioxide has been preserved to produce a lasting formation of bubbles. A natural sparkling wine should never contain industrial carbon dioxide.
Stack
A set of lined up barrels or bottles.
Stems
Stalks
Still
Apparatus used for distilling wine and making spirits.
Stopper
The cork used to seal the bottles.
Straw-yellow
It is said of white wines with a clear yellow colour, similar to that of straw.
Strong
Wine with high alcohol content.
Sugars
Essential components of the must that are transformed by yeasts into alcohol and other components.
Sulphiting
Addition of sulphur dioxide to musts and wines.
Sulphur dioxide
Antiseptic substance used to ensure control and cleanliness in vinification. It is added in small doses and should not be detected in a well-crafted wine, after raking and aeration.
Sulphurous
It's said of wine with an excess of sulphur dioxide.
T
Tannic
With tannins, solid and adaptable to ageing. Excess tannins produce a sensory impression of astringency or roughness.
Tannin
Organic substance with an astringent taste, contained in the skin and seeds of the grapes. Also present in oak wood, during barrel ageing, the typical tree-bark tannins are transferred to thee wine.
Tartaric acid
The main organic acid component of wine, which comes from the grapes.
Taster
A specialist who tastes the wine to carry out a sensory analysis.
Tasting
Trying a wine to analyse its sensory qualities.
Tasting glass
A tall, narrow glass, closed at the mouth and wider on the inside, which is used to taste the wine.
Tempranillo
La uva Tempranillo es la base de los vinos de Rioja, la variedad que les aporta finura y potencia aromática. Es una variedad muy versátil que, en función de las condiciones de cultivo y sistema de elaboración, permite obtener desde vinos fáciles de beber, con taninos suaves y acidez delicada, a vinos potentes y estructurados, que envejecen extraordinariamente bien.
Tendril
Filamentous organ that serves to grip structures and fasten the vine canes to them.
Terroir
A taste that is typical of the vineyard where the vine has been grown.
Tertiary aromas
These that develop during the ageing process and the delicate evolution of the wine in the bottle.
Thick
Robust, full-bodied wine, but without harmony; coarse and without nuances.
Tourne
Bacterial disease that destroys tartaric acid, producing volatile acids and carbon dioxide gas.
Treading
Crushing of the grapes carried with your feet.
Trunk
Vine trunk, from which the shoots grow.
U
Unbalanced
A wine that does not show harmony among its components.
Unctuous
Silky, rich in glycerine and pectic substances.
V
Vanilla
Spicy aroma provided by the oak during ageing.
Varietal
Aroma and taste typical of the grapevine that has given rise to the wine.
Vat
Container where the musts are stored to be subjected to the various tasks of the winemaking process.
Velvety
Soft, pleasant, silky texture.
Veraison
Stage in the grapevine’s growth cycle when the fruit turns colour.
Vinegary
A wine that shows acescence.
Vinous
With a natural aroma and character, producing that comforting, healthy sensation so typical of wine.
Vintage
The year in which the grapes of the wine were harvested and the wine was made.
Volatile acidity
The acidity due mainly to acetic acid.
W
Well-balanced
The quality of a round wine that evinces harmony across its components.
Winery
Place where winemaking operations are carried out.
X
Xanthophyll
Pigment that gives grapes their yellowish colour.