Dictionary of wine tasting: the To
For the expression of a good wine tasting it is necessary to have a sufficient vocabulary with which to define perfectly, the broth tasted, of way, that all experts in the field evoked by our words the bouquet and the aroma of the wine.
Open: is the wine that has the concentration of oxygen sufficient to epxresar all its aromas.
Doomed: it is said of those wines white candies that contain sugars naurales residual (between 5 and 15 gr/liter).
All-embracing: fine wine and atercipoelado.
Acedo: tending to the acidity; almost vinegary.
Oily: a wine that sickness is oily.
Tart: a wine with rough, hard and acid.
Acescente: aroma of acetate of ethyl.
Acid: wine which is dominated by the taste of acid from the grapes.
Acrimony: it is the character of the wine harsh and vinegary
Aqueous: wine aguado
Tuned: wine bright able to highlight its taste and aroma.
Fruity: delicate wine that brings back memories of fruit. It is characteristic of young wines.
Aggressive: is the condition of that wine is able to override all sense and allow us to continue the tasting.
Agrillo: green wine with too much acidity
Aguado: wine very light in acidity, body, grade, and color.
Needle: a wine whose content in carbon dioxide is noted on the palate, which breaks into bubbles, but doesn't get to foam.
Musty: wine that has lost some of its potency olfactory for being too exposed to the oxygen.
Alkaline: a wine with high PH.
Alcoholic: a wine that shows a lot of its alcohol on the nose and the palate.
Aliáceo: wine with a light taste of garlic.
Bitter: taste specific of those wines sick because of bitterness.
Amber: the color of some white wines, similar to the amber.
Tonsillar: said of a wine with flavour of bitter almonds.
Amontillado: wine generous and ambery, soft and full on the palate.
Amoscatelado: with an aroma of muscat
Add: year of wine production.
Appreciate: to estimate the qualities of the wine.
Burning: negative feature of a wine by having very low PH.
Aristocratic: fine wine and elegant.
Aroma primary: aroma volatile from the substances of the fruit.
Secondary flavor: it is produced by the volatile substances from the fermentation and primary processing.
Aroma tertiary: is the one coming from the aging period, and aging of the wine.
Aromatizedwine prepared with addition of aromas.
Rough: wine harsh and astringent, strong in tannins.
Astringent: giving a feeling deamargo and produces a contraction of the mucous membranes.
Atejado: wine aged that acquires the color of the shingles.
Tempered: wine placed in the site that you are going to consume for it to reach the temperature of the room.
Velvety: soft and fine to the palate
Aureus: wine intermediate between the straw colour and the colour gold.
Austere: a wine is balanced but not excessive qualities in any of its parts.
- Dictionary of wine Tasting B
- Dictionary of wine Tasting C
- Dictionary of Tasting D
- Dictionary of Tasting F
- Dictionary of Tasting G