TASTING TERMS. ENGLISH.

BY FERNANDO FERNANDEZ.

acetic, vinegar in the smell. It is the result of the action of acetic bacteria.

acetone, high aromatic profile of the ester, ethyl acetate.

acid, acidity, an indispensable component in wine, which imparts freshness, sign

Aftertaste is the set of sensations in the aroma and taste that remains in the
throat and the nasopharyngeal pavilion after the wine has been drunk.

aggressive, distinctive sensation on the palate, often provoked by the action of the
tannins.

alcohol essential component in wines, mainly ethyl alcohol.

bitter almond, bitter sensation in the smell.

green apple aromas indicative of immaturity or youthfulness in wine.

aromatic, the distinguishing part in the olfactory phase derived from the grape, fragrant.

astringent, perceived efect in the oral mucosa due to the presence of tannins in wine,
aggressive.

atenuated,factorsthataredetectedn
i wn
i es,n
i thearomasandthetaste,weak.

Austere refers to wine that is not complex, rather simple.

backward, underdeveloped for its year.

baked, effect caused by warm wine made from well-ripened grapes.

balance, the combination and equilibrium of the components of the wine.

beefy, structured wine, muscular.

beery, undesirable smell in the wine, caused by secondary fermentations.

big, a wine grown in its ripening.

bitter bitterness, it is detected on the palate at the back of the tongue and in the aftertaste.
taste.

blackcurrant, a very particular smell of this fruit.

bland, term used for medium wines, easy without notable character.

body, body, is the sensation of wine in the mouth, its weight.

bold, intrepid, daring.

bottle age
Bouquet, it is the development of the olfactory-gustatory profile in the barrel and the bottle.

breed, expresses the finesse of the wine.

buttery, a term used to describe the aromas and taste due to aging in oak barrels.
American.

caramel

carbon dioxide, responsible for the composition of champagne.

cat's piss, description of the aroma of Sauvignon Blanc (Sancerre), cat urine.

cedarwood, characteristic aroma of Bordeaux wines.

chaptalization,adición de azúcar al mosto ,para elevar el grado alcohólico.

character, quality of the wine that determines its traits.

a defect of the wine due to its early oxidation.

cinnamon, flavor of immature wines, made in new barrels.

clean, clean, in the visual phase transparency, it also refers to cleanliness in

rough in texture, characteristics of wines that have not reached their

common, something that does not differ from ordinary wines.

complex, complex in aromas and flavor.

cooked, a term that expresses sensations from sweetness to refinement at high temperatures.

corked, a term used by sommeliers expresses anything from oxidized to the smell and taste of
cork.

corky, it has a distinctive cork smell.

creaming term of creaminess, partially foamy.

crisp, alive, fresh, refreshing acidity.

deep, an adjective that shows quality. e.g. deep in color, deep in aromas.

delicate, delicate, expression of quality in wine.

depth

developer developed, evolved, expresses the relationship of wine in its development.

distinguished

dry

dull, it is not bright, opaque, in the visual phase.

dusty, evokes the atmosphere of the winery, also if there is dirt in the glass.
elegant, elegant, refined quality, distinctive.

fat, greasy, high in glycerol and extract, if it is a dessert wine, unctuous.

feminine

fine, an expression that includes terms of superior quality.

fineness

finish, expression at the end of the tasting.

firm, perception in taste, positive in the mouth, persistent.

flabby, low acidity probably with no finish on the palate.

flat, insipid, plain in the aftertaste.

flinty, evocative, evident notes of the character of the soil.

flowery, fragrant, floral.

strong

advanced for his age

foxy, curious, and distinctive olfactory-gustatory sensation of American grapes.

fragrant, elevated perception of the aromas of wine.

fresh, sensation in the mouth, fresh, motivated by its pleasant acidity.

fruity, attractive, fruitful.

full (bodied), high alcohol content and characteristic extract of the wines of
body.

gamey, overripe, a touch of distinction in the old Burgundy.

garlic, wild, notes that indicate the presence of ascorbic acid.

gentle, kind, pleasant.

graceful, elegant, distinctive.

grapey, winey, rich, typical aroma of the Muscat.

great, a term used for the highest quality of wine.

green, young wine, unaged.

hard, tough, severe.

harsh, rough, associated with tannins.

herbaceous

honest, decent wine, well made.

honeyed, characteristics of Tba and Sauternes, when they are ripe, notes of
honey

insipid, flat.

leathery, cured skins, aromas of evolution in mature wines.

legs, legs or tears, are detected after swirling the glass and observing the walls.

lemon, lime, sign of youth in white wines.

length

light, low in alcohol and extract.

clear, clean, bright, transparent.

limpidity, limpidez essential element in the visual phase.

little, small, short in bouquet.

long, large in flavors in the mouth, a sign of quality.

luscious

maderized

mature, mature.

meaty, meaty.

medium (body), medium body.

medium-dry, semi-dry.

medium-sweet

mellow, suave, mature, polished, term associated with the maturity of wine.

metallic, metallic, unwanted aromas of some copper contamination.

mushroom

musky, difficult term, spicy.

musty, defect, due to the cork.

neutral, without relevant characters.

noble, indicates a touch of elegance in the wine.

ordinary, unpretentious wine.

oxidized, oxidized wine.

penetrating, powerful.

peppery, characteristic of young red wines, notes of pepper.

perfume, qualities of the bouquet, scented.

persistente,persistente.

pine, pine aromas.

spicy, hot, pungency.

plummy, a sign of youth in the color of reds

poor

powerful

pungent, pungent, heavy.

race, of race, caste.

raspberry

refreshing

resinous

rich, wealthy, intense.

ripe, mature, relating to the grape.

robust

rough,áspero,bruto,tosco.

round

rubbery, defect in wines, mainly white, presence of mercaptan.

rugged, masculine, high in alcohol and tannin.

salty, the least applicable of the wine flavors, salty.

sap, inherent to the quality in fine wines.

savory, rich.
scented, pleasant, positive.

sharp, acute, degree of acidity.

silky

simple,simple.

smoky, smoked.

smooth, suave, in texture.

soft, suave.

solid (full-bodied), quality of full-bodied wines, solid.

sour, synonym of tartaric, acidic.

sparkling

spiced

stalky, term used to express the exposure of the stem in the winemaking process.

stout, elevated sensation in tannin.

strong, strong, intense, powerful.

sturdy, robust, vigorous.

smooth, harmonious, supple.

subtle, expression linked to the richness of wine.

Supple, easy to take and perceive its qualities.

sweet

dulzor

syrupy, used for natural sweet wines, dense like syrup.

tactile, physical response to perception in the mouth.

tang, tangy, rich, pleasant on the palate.

tannin

sour, sharp, cutting, related to acidity.

thin,delgado, flaco, acuoso.

unripe
vanilla

varietal, varietal.

velvety

vigorous
wineness

vinous, pleasurable linked to the pleasant.

viscous

water, aqueous.

weak, weak low in alcohol, in character in general.

weight, weight, linked to the alcohol and extract index.

well balanced, balanced, well balanced.

madera

woody, undesirable aroma linked to long exposure in the barrel.

levadura

young, youthful, young, youth in wine.

Zest, zestful, cheerful, linked to the pleasantness of wine.

zing, exciting.