The dictionary of the world of wine (Vol. I)

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The world of wine is no exception and, like all subjects, it has its own specific language that it is advisable to know in order to understand the beauty and essence of its culture.

With more than 8,000 years of history, its vocabulary has evolved and expanded. Below we are going to mention some of these words. We hope you enjoy this dictionary of the world of wine vol.I.

 

  •  Abocado: refers to white wines, usually dry, which present sweet nuances that balance their acidity, due to the appearance of residual sugars in a natural way. It occurs in wines with between 5 and 15 grams of sugar per liter.
  • Acerbo: It is a green and rough wine produced by an excess of tannins, in which a lack of balance is evident and which is reinforced by two flavors: acidity and astringency.
  • Bouquet: term of French origin referring to the tertiary aroma, which develops in aged wines during their time in bottle. There can be two types, oxidation (occurs when oxygen appears in aged sweet wines) or reduction (occurs in anoxygenic atmospheres).
  • Calicata: small to medium depth excavations made in the soil prior to vine cultivation. It allows a complete study of the soil to ensure the survival of the vine.
  • Cold jacket: layer protruding from a stainless steel tank. Its structure can be formed by tubes, a cylindrical spiral or a stippling, through which water generally circulates. Its function is to maintain the proper temperature of the contents inside. 
  •  Settling: this is a must cleaning process prior to the fermentation of white and rosé wines. It is also a demanding process that prevents the appearance of unpleasant odors and flavors that would reduce its quality. It can be produced naturally or by adding enzymes, keeping it at low temperatures, around 10 degrees, so that fermentation does not start.
  • Destemming: consists of separating the grapes from the stems and stalks, which is the herbaceous structure of the bunch. Vegetable or vine shoot remains are also separated, which is known as destemming. This is the first operation performed when the grapes enter the winery.
  • Lees: solid matter that remains in a tank or barrel after fermentation, made up of yeast cells and other substances from the grape. They allow a better stabilization of the color, participate in the wine’s voluminous sensation and act as natural protectors of the wine.
  • Maceration: prolonged contact of the must, must-wine or the wine itself with solid parts of the grapes in order to obtain color, aromas, tannins and extracts. Various types of tanks can be used, both stainless steel and wood. 
  • Majuelo: is the plot of land dedicated to the cultivation of the vine, also known as grapevine. It is usually divided into terraces in order to facilitate the harvesting of the grapes.
  • Stems: also called escobajo (stalk), it is the skeleton that supports and nourishes each of the grapes that form the bunch, it forms between 2 and 5% of the weight of the bunch depending on the type of variety. It can be a determining factor in the style of the wine, as it can affect various factors such as pH, tannins or color.
  • Terroir: landscape unit that combines natural factors such as soil, climate, variety… Characteristics that will later define the character and identity of the wines.

 

Did you know the meaning of these terms? We are sure that as a true Wine Lover most of them do, but we hope that they have given you a little more wisdom and knowledge of the world of wine.

Coming soon… The wine dictionary Vol II. Are there any terms that you would like to appear? We are waiting for your proposal!

 

 

 

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Entre Vinos y Pagos is the blog where we show you the wine culture and our philosophy of elegant wines. Wines from our different plots in Finca Valpiedra, Finca Antigua, Finca Montepedroso, Viña Bujanda and Cosecheros y Criadores.

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