Wine Vocabulary Technical Terms Part 2

Wine Vocabulary Technical Terms Part 2
Wine Vocabulary Basic Technical Terms:
Vanilla - The wines are matured in oak flavors reminiscent of vanilla, and lightly sweet flavor and pleasant.
Bouquet - Presence of complex aromas, intense and diverse acquired during aging in wood and in the bottle.
Bouchoné - French term that means unpleasant aroma stopper attacked by mildew.
Annoying - Wine lacking in acidity and little body.
Complex - Aromas within aromas that suggest several different analogies of fruits, flowers, wood, etc..
Short - No persistent taste.
Duro - Tannic. Characteristic of certain young reds.
Bond - gustatory sensation denoting strength and structure by the good alcoholic.
Firm - Young and striking style.
Fruity - A term that refers to the set of olfactory characteristics of young wines resulting from the grape variety (primary aroma) and pre-fermented flavors and fermentation (secondary aromas). It is a feature which tends to soften and eventually to die out with time, leading to more evolved flavors.
Harmonious - which reveals wine perfect balance between its main components (sugars, acids, tannins, alcohol, etc.). Providing pleasant sensations due to their balance.
Glycerin - A substance found in red wine that softens the harshness of tannic and acidic, making it round and velvety.
Long - wine whose flavors remain in the mouth for a long time after being drunk.
Mosto - juice of fresh grapes, fermented yet, they may remain solid parts of the grape.
Nervous - Rich in acidity, lively. Quality of young wines, especially whites.
Perlage - are the thin bubble characteristics of Champagnes and other sparkling wines, resulting from the release of carbon dioxide. A prolonged stay perlage denotes the quality of the wine.