Acid - is a characteristic of the young wine or that made from green grapes. An example is the "green wine".
Astringent - It's too much tannin, giving a rough impression of the wine.
Kind - like sugary, between soft and sweet.
Velvety - Wine, especially red wine, which leaves no rough feel on the palate.
Borra - Impurities deposited at the bottom of the bottle or cask wine.
Rubber - Odor resulting from a mash of low acidity.
Bouquet or "Bouquet" - Aroma of wine that develops with maturity drink. The secondary flavoring originates
the fermentation, supplemented by aging in barrels and in bottle for custody.
Gross - Sparkling wine too dry.
Heady - Of an alcoholic strength appropriate.
Carafe - Bottle used in restaurants to serve wine straight out of barrels.
Body - Represents the constitution and the weight of a wine left in the mouth.
Cut - Make a blend of wines from different vintages.
Distillation - Operation that consists in separating alcohol from water.
Hard - Even astringent; wine with strong acidity.
Bond - Wine whose body is accentuated.
Rachis - Branch or "skeleton" that allows the formation of clusters.
Witty - wine with high alcohol content.
Evanescent - Aroma fleeting, it goes away.
Filling - Many little sweetness and acidity.
Sparkling - Wine with little effervescence, sparkle.
Fruity - Flavor and aroma left by the young wine, delicate and reminiscent of fresh fruit.
Generous - High alcoholic compounds and noble.
Gordo - Full-bodied but soft. In whites, the excess sugar in reds, maturity.
Light - Opposite to full bodied. Wine with low alcohol content.
Long - wine that leaves a remarkable flavor and persistent in the mouth, a sign of its quality.
Maderization - Chemical attack of the wine. Occurs due to poor storage or exposure to elevated temperatures.
Synonymous oxidation.
Slim - Aguado, diluted.
Mosto - liquid obtained from pressed grapes.
Heavy - Full-bodied, but with low acidity, so no finesse.
Aftertaste - Taste and smell that wine leaves in the end. Can be pleasant or unpleasant.
Reserve - Lote wine reserved for further aging.
Sangria - In Brazil is a mixture of red wine, water and sugar. In Spain, sangria is a typical drink made with
fruits (oranges, lemons and peaches), Spanish wine and soda. You can still take sugar and brandy, as revenue. It
served with ice.
Dry - Wine without any sweetness. In Brazil, this classification is given to wines containing at most of 3g/litro
sugar.
Sommelier - French term used to designate the person in charge of everything that relates to wine cellars and beverage in
fine restaurants.
Smooth - Low acidity and tannin. In Brazil fall into this category of wines that have 3 to 20g/litro sugar.
Tannin - substance derived from the grape skins. Important in the taste of red wine. The sensation of astringency. Present
especially in young wines.
Cloudy - Wine usually sick, has a thick veil. Not to be confused with the old wine, whose bottle
has been shaken. In this case, it can be seen that deposits do not decanted.
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