Palabras comunes de la cata de vinos
Este vino se está abriendo
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.
Vino ligeramente dulce
wine that it's slightly sweet
aroma cálido y especiado de algunos vinos tintos con alta graduacion
Hearty and spicy aroma of some wines with high alcohol content
Matiz de ciertos vinos blancos muy pálidos cuyo brillo o intensidad se aproximan al del aceroS
Specific feature of certain extremely palid wines whose clarity and intensity remember metals like steels.
Vino inmaduro, verde, áspero. Se puede deber a una maduración incompleta de la uva o a una acidez descompensada
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
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.
Wine affected havin a cork taste, mainly due because the cork has been in contact with TCA
Prickly: wine with light effect bublles in mouth because they have a low content of carbon dioxide
Melted Asphalt, tar
Dark orange colour adquired by white wines after prologated oxidation
A wine that fills the senses, very harmonious.
Wine with Long ageing in bottle
A wine leaving behind a drying and bitter sensation in the mouth due to high level of tannins.
Lo contrario a astringente
the opposite of astringent
A correct and pleasing wine, though poor in nuances
High intensity both in aromas and colours
When tasting, a strong odour of melted rancid butter which is given off by some highly oxidised wines, It's considered negative.
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.
Penetrating 'balsamic' odour.
The last impresion that a wine leaves in the mouth
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"
Bomba de vacío
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-
a wine that has creaminess a feature typical of wines with a long "aging" behind and having gone through 'malolactic fermentation', balanced, smooth/soft