Glossary of terms about drinks


Glossary of terms about drinks

Glossary of terms about drinks in alphabetical order

Glossary terms:

  • Acid: Wine with a pedrominantly acid flavour due the acids from the grapes or from the fermentation process.
  • Aerobic: Biological process that requires the presence of oxygen.
  • Ageing: Controlled maturing of a wine, whether it is on barrel or a bottle.
  • Almondy: Used to describe drinks with almond flavor or taste. The almondy flavor appears in young red wines made with carbonic maceration.
  • Amber: Tonality of some drinks, particularly white wines, acquired due to its oxidation process.
  • Astringency: Contractive sensation in the taste buds, due to the tannins in a wine that is moderated by ageing.
  • Attack: First impression inflicted on the palate by the drink.
  • Balanced: Full wines in which every one of its components are in harmony.
  • Barrique: Container used to age wines, made of oak slats and other hardwoods.
  • Bitter: Taste sensed in the back of the tongue, not to be confused with the flavour of tannin.
  • Blending: Mixing aged wines with more mature wines.
  • Bottle age: It refers to a wine matured in a barrel or bottle for at least 3 years.
  • Bottoms: Remaining sediment and lees deposited in the bottom of a barrel.
  • Bouquet: French term that refers to a wine with savor acquired during aging. Perceived by shaking the cup strongly and letting it sit.
  • Bright: It is said about lively wine with fresh acidity and clean scent. Also used to describe sparkling wines with nice bubble.
  • Brilliant: Characteristic of a wine with a splendid visual appearence, clean and with bright reflections.
  • Brut: Very dry and sparkling, distinctive in cavas.
  • Butter: Savor detected in quality wines, especially in those that have made a malolactic fermentation.
  • Cachaza: Hard liquor obtained from sugar cane.
  • Caramelized: Burnt caramel aroma felt in Gran Reserva wines.
  • Cellar: Ground room used to age drinks.
  • Chaptalization: Enrichment of must through sugar, achieving a certain level of alcohol content.
  • Character: Set of features on certain wines that make them unique.
  • Complex: Wines rich in sensory nuance, well harmonized, elaborated and expressive.
  • Cordial: Every liquor drunk after meals with a digestive purpose.
  • Cork: Piece used for sealing bottles. In a tasting, it refers to the flavor and aroma of wine with a cap in bad conditions.
  • Coupage: Mixture of different vintages, musts or wines. It may even be from different vintages.
  • Criaderas: Barrel in which wines aged, in Jerez.
  • Crown: In sparkling wines and cavas, the figure formed by the bubbles climbing to the surface.
  • Devatting: Emptying the barrel to separate the wine from the marc.
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