Details for a topic

Cata

Palabras comunes de la cata de vinos

All cards

Abierto

Este vino se está abriendo

Opened up

This wine is opening up.

Describe a stage in which the wine is very aromatic, it can be caused by the aeration or by its inherent characteristics.


Abocado

Vino ligeramente dulce

Abocado

wine that it's slightly sweet


Aceitunas negras

aroma cálido y especiado de algunos vinos tintos con alta graduacion

black olives

Hearty and spicy aroma of some wines with high alcohol content


Acerado

Matiz de ciertos vinos blancos muy pálidos cuyo brillo o intensidad se aproximan al del aceroS

Metallic-tinged

Specific feature of certain extremely palid wines whose clarity and intensity remember metals like steels.


Acerbo

Vino inmaduro, verde, áspero. Se puede deber a una maduración incompleta de la uva o a una acidez descompensada

Acerbic/Harsh

Term that is applied to define an inmature wines, bitter, tart or coarse. It's normally due to an incomplete rippeness of the grapes, or a descompensate acidity


Acidez

Acidez

Acidity

When tasting, acid flavour is perceibed in the mouth and manifest itself on the sides of the tongue, causing salivation. It is one of the four traditional basic tastes.


Acorchado

Acorchado

Corked

Wine affected havin a cork taste, mainly due because the cork has been in contact with TCA


Afrutado

Afrutado

Fruity

Fruity


Agresivo

Agresivo

Agresive

Agresive


Agrio

Agrio

Sour

Sour


Aguja

Aguja

Prickly

Prickly: wine with light effect bublles in mouth because they have a low content of carbon dioxide


Aguado

Aguado

Watery

Watery


Ahumado

Aumado

Smoky

Smoky


Aireación

Aireacion

Aeration

Aeration


Ajo

Ajo

Garlic

Garlic


Alcohólico

Alcohólico

Alcoholic

Alcoholic


Alegre

Alegre

Zesty

Zesty


Almendras

Almendras

Almonds

Almonds


Almizcle

Almizcle

Musk

Musk


Alquitrán, brea

Alquitrán

Melted Asphalt, tar

Melted Asphalt, tar


Amable

Amable

Amiable

Amiable


Amargo

Amargo

Bitter

Bitter


Amarillo

Amarillo

yellow

yellow


Ambar

Ambar

Amber

Dark orange colour adquired by white wines after prologated oxidation 


Amplio

Amplio

Ample

A wine that fills the senses, very harmonious.


Anubado

Anubado

Cloudy

Cloudy


Añejo

Añejo

Mature

Wine with Long ageing in bottle


Apagado

Apagado

Dull

Dull


Aristas

Aristas

Sharp edges

Sharp edges


estructura

estructura

structure

structure


Armónico,equilibrado, balanceado

Armónico,equilibrado, balanceado

Armónico,equilibrado, balanceado

Armónico,equilibrado, balanceado


Aroma

Aroma

Aroma

Aroma


Aromatic

Aromatic

Aromatic

Aromatic


Aspero, duro

Aspero, duro

Coarse, Hard

Coarse, Hard


Astringente

Astringente

Astringent

A wine leaving behind a drying and bitter sensation in the mouth due to high level of tannins.


Aterciopelado, sedoso

Lo contrario a astringente

Velvery, silky

the opposite of astringent


Austero

Austero

Austere

A correct and pleasing wine, though poor in nuances


matices

matices

nuances

nuances


Avinagrado

Avinagrado

vinegary

vinegary


Profundo

profundo

deep

High intensity both in aromas and colours


Rancio

Rancio

Rancid

When tasting, a strong odour of melted rancid butter which is given off by some highly oxidised wines, It's considered negative.


Redondo

Redondo

Round

A descriptor for a wine which is either  "harmonious" or "balanced" with no sharp edges, it is used for a wine which is already mature and is at its optimal drinking stage.


romero

romero

rosemary

Penetrating 'balsamic' odour.


Regaliz

Regaliz

Liquorice

special odour 


Retrogusto

Retrogusto

Aftertaste

The last impresion that a wine leaves in the mouth


Capa

Capa

Colour Depth

It relates to the visual appearance of a wine, it is the colour intensity of a given wine. It can be low, medium or high "a red wine with a high colour depth"


Canela

Canela 

Cinnamon

Cinnamon


Cacao, Chocolate

Cacao, Chocolate

Cocoa, Chocolate

Cocoa, Chocolate


Bomba de vacío

Bomba de vacío

Vacuum Pump

Vacuum Pump


cuerpo

cuerpo

body

A positive sensory sensation linked to the textre and impression a wine leaves in the mouth, which is related with its alcoholic strenght, tannins, acidity and glycerol contents-


cuero

cuero

leather

leather


Cremoso

cremoso

creamy

a wine that has creaminess a feature typical of wines with a long "aging" behind and having gone through 'malolactic fermentation', balanced, smooth/soft