Vocabulario De Enología

ENGLISH
Basic Wine Tasting Terms

Acetic (picado) A vinegary taste fault that results when a wine is excessively exposed to air.

Acidity (acido) A sharp radiance and pleasing quality that naturally enhances wine’s flavor. Wines in which acidity is lacking or out of balance with the fruit and other elements are most likely boring and unexciting.

Aftertaste:(re gusto) The taste or“finish” that remains in the mouth after swallowing a sip of wine. The finer the wine, the longer lingering the aftertaste.

Aroma: The fragrance or smell of a wine, ranging from smoky to herby to flowery and more.

Aromatic: A wine with a prominent aroma, particularly those fragrant with herbs or spices.

Astringent: (astringencia) A quality caused by high tannins that produces a drying sensation ofthe gums and tongue.

Balance: When a wine's elements, including fruit, tannins, acidity, and alcohol are in perfect proportioned agreement with one another.

Big: (robusto) Robust or full-bodied in flavor and aroma.

Bitter: (amargo) A twinge or strong sensation noticeable at the back of the tongue. Usually a taste fault but an attribute in certain Italian reds.

Body: (cuerpo) Thetexture and weight of a wine as perceived in the mouth. A wine may have light, medium, or full body.

Botrytis cinerea: A fungus or mold that grows on ripening grapes, which can produce sweet dessert wines when cultivated properly.

Bouquet: The complex fragrance that develops in fine aged wines.

Brix: A scale of measurement used to determine the sugar content of grape juice and its ripeness andreadiness to harvest and begin fermentation.

Brut: A very dry style of champagne or sparkling wine.

Buttery: (abocado) A rich and oily heaviness in the mouth and buttery flavor that’s found in many oak-aged whites, like Chardonnay.

Chewy: (carnoso) Unusual thickness of texture or tannins.

Clean: The quality of a thin, fresh wine that finishes smooth in the mouth and has nothingunfavorable about it.

Closed: Withheld character common in young, immature, or undeveloped wines.

Complete: A satisfying and mature quality of wine with a solid finish.

Complex: Flavors and aromas that have multiple layers of sensation.
Cooked: A heavy flavor suggestive of prunes.

Corky:( (corcho) A taste fault suggestive of cork or mildew caused by a defective or damaged cork.

Crisp: Aclean and fresh characteristic that is sometimes tart, not soft.

Deep: Having layers of flavor complexity that progressively open up with oxygenation.

Delicate: Restrained flavors and aromas that are neither strong nor intense.
Developed: (equilibrado) A drinkable and mature quality of wine.

Distinctive: A wine that sets itself apart with refined character qualities.

Dry: A wine thatfinishes parched or dehydrated in the mouth, not sweet.

Dull: (simple) A flat, lackluster wine, deficient in acidity and liveliness.

Dumb: (simple o comun) Withheld flavor or aroma common in young or improperly chilled, stored, or aged wines.

Earthy: The pleasant aroma or flavor of moist soil or earth.

Fat: (robusto) Robust or full-bodied in flavor and aroma.

Fine: A quality winein terms of flavor, aroma, and overall positive characteristics.

Finish: The aftertaste that remains in the mouth after swallowing a sip of wine. The finer the wine, the longer lingering the finish.

Firm:) (firme) A well-balanced wine in terms of its structure and components, not soft or harsh.

Flat: (plano) A dull, lackluster wine, deficient in acidity and liveliness.

Flavor: Thetaste or notes found in a wine, which may vary from smoky to spicy to flowery and more.
Fleshy: (carnoso) Robust and ripe in fruit flavor, texture, and aroma.

Flinty: (mineral) A dry, mineral flavor that’s suggestive of limestone.

Flowery: An aroma suggestive of flowers.

Forward:( (agresivo) Full of robust fruit flavor.

Foxy: The distinctive flavors of wines made from native...