Which aroma gives us a pleasant feeling

Herb: A wine that is brittle, hard and sour at the same time, a catastrophe.

Acidic: A wine whose acidity is exaggerated and unpleasant when tasted.

Aqueous: A wine that is as lacking in nuances as if it had been diluted with water, as it used to be in some inns.

Falsified / adulterated: A wine that contains prohibited substances.

Fine: A fine and aromatic wine that is reminiscent of the fruit itself in taste and smell. It is a characteristic of young wines that disappears over time.

Aggressive: A wine whose aromatic and / or taste characteristics make it impossible for the taster to continue the tasting.

Acidified: A wine that has a high volatile acidity (acidic).

Diluted: Term for a wine with a low alcohol content and weak color, acidity and body.

Sparkling wine : Type of wine whose carbonic acid content is noticeable on the palate and visible in the glass. The carbon dioxide arises from the fermentation of the wine itself and offers a pleasantly tingly feeling on the palate.

Oily: A wine that has an oily consistency from disease caused by anaerobic bacteria.

Smoky: Aroma and taste that some wines acquire from contact with toasted barriques.

Sherry-like: Reminiscent of the wines from Jerez (sherry)

Alkaline: Characteristic of a wine with a very high pH value, which is dull in color, has a weak aroma and taste.

Alcoholic: A wine in which you can clearly feel the alcohol content in the nose and on the palate.

Garlic tone: A very light taste of garlic, due to hydrogen sulfide or mercaptan. Especially with young wines.

Enjoyable: A very fruity and balanced wine, sometimes sweet, but always very pleasant to taste.

Bitter: Specific taste perceived on the back of the tongue. Not to be confused with the taste of the tannin or the metallic taste nuances.

Amber color: Color of some white wines reminiscent of amber.

Amontillado: An amber-colored, dry liqueur wine with a pungent, hazelnut-like aroma and an alcohol content of around 18% vol.

Full-bodied: A full, round and nuanced wine.

Animal : Aromas that appear in the wine when it is in the bottle aging phase. These aromas are reminiscent of leather, wet hides, game, etc. and are perceived as very pleasant.

Anise-like: A wine that is reminiscent of anise in taste or smell.

Lead colored: A white wine with a cloudy, gray-white color.

Vintage: Total wine production made from grapes from the same harvest / vegetation cycle.

Burning: Wine unbalanced due to excessive alcohol content.

Harmonious: A wine with all its components perfectly balanced.

Aroma: Set of volatile substances that give the wine its smell. A distinction is made between primary aromas (originating from the fruit), secondary aromas (originating from fermentation) and tertiary aromas (originating from barrel aging).

Aromatic: A wine that is characterized by its wealth of pleasant aromas.

Flavored: A wine to which artificial flavors have been added.

Rough: A tart and astringent wine that sticks to the palate and gives you the feeling of hardness.

Astringent: A bitter mouthfeel that causes the mucous membranes of the mouth to contract. This term is often used for wines that are "chewed". Caused by an abundance of tannins.

Tempered: Wine that is placed in the place where it is supposed to be drunk so that it adjusts its temperature to the room.

Velvety: Soft and fine on the palate.

Fade: Term that is used for balanced and pleasant wines, which, however, do not offer any particular expressiveness.

Balsamic: Aromatic range corresponding to fine memories of resin and similar substances.

Rough: An ordinary wine without finesse.

Bouquet: Interplay of the aromatic sensations that an elegant wine receives through its aging and storage.

Short: A wine that conveys short-lived sensations that do not last.

Glittering: A perfectly clear wine.

Brood: A natural sparkling wine with a residual sugar content of less than 15g / l.

Intoxicating: Wine unbalanced due to excessive alcohol content.

Fiery: An alcohol-rich, edgeless wine that gives a warm feeling due to its alcohol and extract content.

 Color coverage / dress / robe ("Capa"): Measure of the depth of color in red wines. The term "Doble capa", which is used less and less, refers to wines that are mashed with a larger amount of berry skins than is actually necessary. The aim of this practice is to bring a greater depth of color into the wine. "Good coverage" is a common term to refer to coverage or depth of color.

Character: A wine that has a certain personality and quality.

Fleshy: A full-bodied, heavy, full-bodied and well-structured wine.

Tasting: A sensory analysis of the wine through the eyes, the sense of smell and the taste to assess the quality.

Clarete: Spanish name for a rosé-colored wine that is made by fermenting fruits and must of white and blue grape varieties together. This old winemaking method is no longer in use today.

Colour: The impression that the wine conveys to the taster's eyes due to its coloring substances.

Complex: A harmonious and balanced wine that offers a wide range of sensations.

Complete: Term for a wine that is characterized by its balance and fullness.

Common / Average: A wine that has no special characteristics. There are no flaws, but nothing noteworthy about it.

Cork: An abnormal smell or taste that the wine has acquired due to a fault in the cork.

Spoiled: An unpleasant, spoiled, foul-smelling wine.

Expansion: A series of physical processes and specific uses over a period of time through which the wine develops and takes on positive properties or improves the positive properties it already had.

Crystal clear: An exceptionally clear and brilliant wine.

Immature: A very young wine, still green, which still has the aromas of the yeast, but without a lasting negative impression.

Body: A property that is closely related to the alcohol content, the dry extract and other flavoring elements. A full-bodied wine is well structured and strong.

Weak: Not very expressive.

Colorless / pale: Wine weak in color.

Obsolete: A wine that has lost all positive properties over the years.

Thin: A wine with a low alcohol content, little extract and little acid.

Fine: A wine that evokes delicate and subtle sensations on the palate. Maybe not very intense, but probably harmonious, lively and pleasant.

Handled: A wine whose virtues have turned into mistakes due to incorrect storage.

Unbalanced: Lack of harmony, some elements are in abundance, while others are completely absent.

Tired: A wine that has largely lost its aroma and taste.

Distinguished: A harmonious overall impression that is characterized by its elegance.

Sweet wine: A wine with a residual sugar content of over 50g / l.

Sweet: A wine that has a sweetish taste.

Hard: A sour, astringent wine without finesse.

Sweetened: A wine to which sweeteners have been added.

Foaming: A carbonated wine.

Elegant: Term for harmonious and subtle wines.

Vinification (also sprinkling, sprinkling): The process of adding wine alcohol to the must or wine. Such wines are also known as fortified wines.

Wine tourism: Term referring to tourism that is all about wine. Activities include guided visits to wineries and cellars, wine tastings, and other fun things to do around wine culture. Themed overnight stays are also included (in typical wine villages, in wineries with hotels, etc.). In Spain, the term became common in everyday language with the introduction of the "Day of Wine" and the "Wine Routes" (organized by Vinoselección). Hundreds of wineries and cellars coordinate with each other on a weekend once a year for these campaigns, open their doors free of charge to visitors and offer them a wine tourism offer, following the example of France or the USA, where this is already established.

Aging: Process in which some wines are subjected to a storage period. Usually this is divided into two stages: one in the barrique and another in the bottle.

Balanced: A wine that offers a harmonious interplay of its properties without individual properties dominating others.

Sparkling wine: A wine that is made through a second fermentation in a sealed container. It only contains carbonic acid of endogenous origin, which forms foam in the glass after opening the bottle and pouring the wine, followed by continuous pearl formation.

Consumed: A wine that is currently of low quality in terms of aroma and taste.

Fermentation: 1. Chemical change that an organic substance undergoes, triggered by a fermentation agent. These can be yeasts, bacteria, living organisms or the like. 2.In winemaking, alcoholic fermentation is a biological and chemical process in which the yeasts contained in the berry skins, which were in contact with the must, convert the sugar contained in the grape must into ethyl alcohol. 3. Malolactic fermentation is a second fermentation that some wines undergo, triggered by bacteria. Here the malic acid is converted into lactic acid and thus the acidity of the wine is reduced.

Malolactic fermentation: A beneficial fermentation to which many wines are subjected. During this process, triggered by bacteria, the malic acid is converted into lactic acid. This reduces the acidity and softens the wine.

Fino: A wine with a noble aroma and a subtle, delicate taste. It is a sherry wine with a straw to golden yellow color and a delicate, piquant aroma. Its alcohol content is around 15-17% vol.

Finesse: Property in which a wine is distinguished by its aroma and taste.

Lash: A wine with sparse characteristics, mostly with a low alcohol content.

Pile (for sherry wines and other wines with biological aging / reductive aging): Name for the white veil of the flor yeast, which floats in barrels on the surface of the sherry wine during aging. The barrels are not completely filled.

Floral / flowery: Delicate aroma reminiscent of the scent of certain flowers.

Fragrant: A wine whose aromatic components stand out nicely and offer a pleasant fragrance.

Honest / straightforward: A complete wine that has no strange aromas or tastes.

Fresh: A wine with good acidity that creates a pleasant feeling of freshness on the palate. This term is generally used for young wines.

Strong: This term can refer to the color, but also to the body and alcohol content of the wine.

Sparkling wine with added carbonic acid: A wine to which some or all of the carbonic acid it contains has been artificially added.

Generoso (sherry): A wine with a high alcohol content made from selected grape varieties using specific winemaking methods (including adding alcohol). These wines can be dry, sweet or sweet.

Geranium tone: Unpleasant aroma in the wine, reminiscent of geranium leaves. It is caused by the breakdown of sorbic acid added to the wine.

Full / full: A deeply colored, thick and rough wine.

Méthode Charmat: A process used in the production of sparkling wines. These wines go through the second fermentation in stainless steel tanks and are then bottled.

Substantial: A wine rich in extract and color.

Sediment: Residues and sediments that are deposited on the bottom of the fermentation vessel during fermentation.

Böckser: Unpleasant taste and smell that develops when the wine has been in contact with the fermentation lees for too long.

Developed / finished: A wine that has reached its peak. It will not improve any further and should be enjoyed immediately.

Grassy: A grassy aroma caused by the grapes not ripening, by grapes that have not been destemmed or by grape seeds in the press.

Bowl: Thin skin that surrounds some fruits and legumes, for example grapes, white beans, etc. The peel contains astringent organic substances, the so-called tannins. During fermentation, the tannins pass into the must through the maceration of the berry skins. The tannins give the wine character and help preserve it, as they protect the wine from oxidation by the oxygen in the air.

Hollow: A meaningless wine, without aroma or taste.

Young: New wine that is particularly characterized by its freshness and fruitiness.

Flow must / tear must: The grape must drained freely without the application of pressure (pressing).

Tear: Traces and streaks that the drops of wine leave behind when they run down the inner edge of the glass after swiveling the glass. This phenomenon, also called "church window", occurs in wines that are rich in alcohol and glycerine.

Long: A wine that leaves a long-lasting and pleasant impression on the nose and on the palate.

Yeast clay: A wine that exudes an aroma of dry yeast on the nose and a mild and enveloping yeast taste on the palate.

Sur Lie: Vinification on the organic substances, yeast residues and salts that have deposited on the bottom of the fermentation container after fermentation. Many whites are nowadays made "sur lie" (on the yeast) in order to deepen the aroma and taste.

Fortified wine: A wine made by adding wine alcohol. They are natural sweet wines and mistelas (Mistela is a Spanish fortified wine). These wines have a residual sugar content of more than 50g / l and an alcohol content of 15-23% vol. on.

Light: With little body and alcohol.

Clear: Clear wine without cloudiness.

Clean (nose): Without unpleasant smells.

Full: A wine that fills the mouth, well structured, mild and with an adequate alcohol content.

Maceration: Long-term contact of the grape must or wine with the solid components of the grapes in order to preserve color, aroma, tannins and extract.

Woody: A wine matured in wooden barrels, in which the wood taste is very dominant.

Skinny: A wine of beautiful color and aroma, but without body.

Malvasía: A wine made from grapes belonging to the Malvasia family of grapes.

Manzanilla: A sherry wine made in Sanlúcar de Barrameda using the biological process (reductive aging). It is pale in color and has a typical penetrating aroma with salty notes. Light on the palate, dry and not very acidic. Its alcohol content is between 15.5-17 ° C.

Medicintone: An aroma in wine that is reminiscent of medicinal substances.

Mercaptan: A chemical compound that is created in poorly stored wines and causes an unpleasant odor.

Mould: Unpleasant taste that a wine can sometimes assume that is reminiscent of moisture.

Muscatel (span.Moscatel): Grape variety with characteristic aroma and taste. The wines made from this grape variety also bear this name.

Must: Unfermented grape juice, obtained by pressing (mechanically or manually). The must is composed of water (80%), sugar (17%), vitamins (A, C, B1 and B2), minerals (mainly potassium, phosphorus and magnesium) and a small amount of proteins. The first must that drains freely without the use of pressure is called first-run must, drain must, flower must, tear must, free-run must, virgin must, bud must or seismic must.

Flower must: First quality must that flows freely without the use of pressure.

Fermented must: Must that is in the middle of the fermentation process and whose vinification has therefore not yet been completed.

Nose: Olfactory phase in the tasting. The entirety of the aromas of a wine.

Annoying: Lively wine with character, full of body and extract.

Nobel: High quality grapes that are processed with the utmost care to make great wines.

Young wine: Freshly fermented, new wine.

Oloroso: Sherry wine of dark color, very aromatic and full of body. It can be dry or slightly sweet. It has an alcohol content of 18-20% vol. on.

Everyday wine: An ordinary wine with no special attributes.

Oxidized: Changes in the aroma, color and taste of the wine due to contact with air.

Pale: Lack of color in white and rosé wines.

Tired: A well-loved wine that has lost all its advantages over time.

Rustic: An ordinary, coarse wine.

Scented: Aromatic.

Heavy: A wine with a lack of acidity and liveliness, not particularly pleasant to drink.

Vinegar tinge: Wine turned sour.

Sharp: A sensation on the palate caused by excessive carbonation in some wines.

Broken: Wine defect that shows a cloudy appearance, a weakened aroma and a rough palate.

Quinado: Spanish sweet wine flavored with cinchona bark, which was popular as an aperitif in Spain in the 1950s, 60s and 70s.

Unfiltered: Young wine that has not yet been clarified.

Rancio: Wine with a perfumed smell and taste, which is traditionally developed oxidatively and exposed to solar radiation (heat). Not very popular these days.

Rappig: Unpleasant taste of grape stalks (grape frame, black horse), which was transferred to the wine due to errors during the preparation process.

Powerful: Full-bodied, full of wine.

Resin flavor: An intense and pungent taste of wood, triggered by resin-soaked barrels in poor condition.

Aftertaste: Impression left by the wine after being swallowed.

Oak: Wood from which the barriques, in which the wine is stored and matured, are generally built. The oak gives off its own aromatic and taste nuances to the wine. These depend on the one hand on the origin of the oak wood, its toasting and its quality, and on the other hand on how often the oak barrel has already been used.

Taste: Impression that the taste substances of the wine leave on the taste organs. This can be pleasant or it can point to mistakes and disturbances in the wine.

Dry: Wine with little or no residual sugar.

Silky: Soft and velvety in the middle of the palate.

Medium dry: Wine with a residual sugar content between 14-30g / l.

Mild: Harmonious, neither too sour nor too tannic, pleasant on the palate.

Brimstone: Unpleasant odor caused by the conversion of hydrogen sulfide in a carelessly prepared wine.

Sulphurous: Odor and taste defects in wines that have too high a concentration of sulfur dioxide.

Subtle: Fine and tender.

Rich in tannins: Wine in which the astringency of its tannins can be clearly felt on the palate.

Tannin / tannic acid: Astringent substance found in the peel and black of the grapes, as well as in the oak wood of the barriques.

Earthy: Earthy taste or smell.

Terroir: Certain parcel or terrain that gives the grapes of the vines growing there specific characteristics, due to the composition of the soil, the climate, the amount of rainfall, the orientation, etc.

Tender: Light wine with little extract.

Typical: With characteristics typical of wines from a region.

Typed: A wine that offers consistent quality and characteristics over time, regardless of the vintage.

Quiet: A wine that has finished fermentation and no longer releases carbon dioxide.

Tapping / Deduction: Cellar technology process in which the wine is pumped into another container in order to separate it from the sediment.

Cloudy: Unclear wine with suspended particles.

Oily: Oily flowing wine that fills the oral mucosa.

Empty: Without taste, without body.

Vanilla tone: Aroma that generally occurs in wines that have been aged in barriques.

Single variety: Wine made from a single grape variety.

Veiled / cloudy: Wine slightly disturbed in its clarity.

Green: Wine with an excess of acidity due to insufficient ripeness of the grapes and malolactic fermentation not yet completed. An excess of lactic acid.

Stillage: Unpleasant dirty taste.

Wine: Fermented grape must drink.

Subscription: A term that refers to the purchase of a wine before it has finished its aging and comes on the market. In France, this way of buying wine is also called "en primeur" because the wine is bought just a few months after the grape harvest. The wine is prepared and expanded by the winery according to the usual procedure, bottled at its best drinking moment and delivered to the buyer. This type of wine purchase allows discounts of 25-50% compared to the price at which the wine will ultimately be traded on the market. It is an interesting way of investing in wine as the price of wine bought "en primeur" increases in value after it is on the market.

Vinous: Very extract and alcohol rich wine without a fruity character. The alcohol is obviously noticeable.

Violet tone: Flowery and very pleasant aroma in certain wines.

Tear must: Synonym for forward must.