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RA Spanish Wine Terms
Sourced with modifications from https://www.foodswinesfromspain.com
Terms in this set (65)
Fortified wine produced in: Condado de Huelva, Jerez, Montilla-Moriles and Manzanilla. It is based on selected grape varieties and traditional methods of biological elaboration. Its alcohol content is higher than 15% vol. Generoso wines include finos and amontillados from Jerez, Montilla-Moriles and Condado de Huelva, and manzanilla from Sanlúcar de Barrameda.
Wine with lack of colour or a wine is un-balanced.
Not really sweet but medium sweet. Embocado have the same meaning.
Metal clamp that seals and holds in place the top of a bottle of sparkling wine during the second fermentation. Now replaced with brass bottle cap (chapa in Spanish) and the agraffe is today frequently used instead when sealing bottles for subsequent commercial sale, replacing the traditional morrión.
Pettillant. Vino de aguja (slightly sparkling wine) i
Stringy or ropey wine, a defect due to a bacterial malady
Aromas of Moscatel.
Spanish word meaning a group of wine casks stacked on top of each other, usually to a maximum height of five tiers.
A unit of measurement, generally equivalent to 16 litres, used in many Spanish wine-producing areas.
Spanish term used in Andalusia to describe the operations performed inside a winery, including the decanting, fortifying and fining of wine.
Spanish word for a wine that has been subjected to an ageing process in a wooden cask or bottle, or both, for at least three years.
Spanish term used to define both the residue from the grape after pressing, and a type of marc brandy produced in Galicia and other parts of Northern Spain
Winery or wine cellar
Oak barrel with the capacity to hold 550-600 litres, used in particular to age sherry wines
Product obtained by heating must until it becomes caramelised. It is the only authorised substance that can be used to provide colour to certain wines and to brandies.
CARAMELO DE MOSTO
Term used in certain areas of Spain instead of aguardiente de orujo (marc brandy). Also, the name of the type of glass used for tasting certain fortified wines.
The social activity of sampling small glasses of wine in a group, moving from bar to bar, is known as chateo. See Chato.
A small, tumbler-shaped glass used for wine in Spain. It is disproportionately wider than it is tall, and has a limited volume.
Spanish word for a very light-coloured red wine. In some areas of Castile and Leon it is the name given to locally produced rosé wines.
The name for an ordinary, run-of-the-mill table wine, without any outstanding qualities. Another term often used in Spanish is vino de pasto.
The name for concrete, metal or wooden containers used to store wine, generally with a capacity of 8,000-20,000 litres.
Meaning "crown", this Spanish term refers to the one formed by the bubbles of a good sparkling wine in the glass as they reach the surface.
A series of casks used to develop or age fortified wines in Solera system
Ordinary wine without any attributes and with defects.
Spanish expression used to describe wines and liquors of low quality and unknown origin, usually sold in bulk quantities.
Technical term used in Spanish for wine made with two batches of black grape skins for each batch of must. Wine made in this way is characteristically full of colour and body.
Testing casks or barrels of chacolí wine and sampling new wine. Also applied to cider.
Typical glass bottle used to serve small glasses (chatos) of wine in taverns in Spain.
Second fermentation has taken place in large metallic containers. Synonyms: método Charmat, cuve close and grandes envases.
Distillate of healthy wines used in the production of brandies.
Tinges or nuances of more or less similar hues in the colour of a wine.
Wine added to sparkling wine just before it is put on sale. Adjust sweetness of sparkling wine
LICOR DE EXPEDICIÓN
Spanish wine, usually sweet, produced from appropriate grape varieties with the addition of alcohol. This is the only wine category authorised to have an alcohol content greater than 15% vol. Some mistelas are included in this category of wines. Currently called vino de licor.
"tear" and means a tiny portion of must obtained without any mechanical treatment of the grapes. It flows out spontaneously when the grapes are piled up under special conditions. Also, the name given to wine produced from must obtained in this way and a typical sweet liqueur wine made in the Málaga Denomination of Origin.
Spanish term for fermented grape skins. Also refers to lees.
Spanish word for a plot of land planted with vines.
Literally, "stained". A term describing white wine that is slightly pink in colour due to having been stored in tanks that previously contained red wine.
Literally, "dizzy". See Fatigado.
A type of wine made from a blend of grape must with wine alcohol. Some are considered to be liquor wines. Ojäst och förstärkt druvmust.
Red wine with abundant colour but faded tones due to its lack of acidity.
Spanish term for the wire that holds the cork and/or cap in place in a bottle of sparkling wine
Spanish word used to describe an ordinary wine with excessive alcohol content.
A Spanish word for the tears that form on the inside of a wine glass.
Fermented liquid obtained by washing fermented grape skins in water. Synonym: aguapié.
A name given to white wines with low chromatic intensity. It is also the name of a generoso wine produced in Rueda (Pálido Rueda), similar to a fino.
Licoroso wine aromatised with quinine extract.
Phase in the elaboration of sparkling wines using the traditional method, in which there is a second fermentation. It takes its name from the way the bottles are stacked, called en rima, i.e. one on top of the other horizontally, forming huge compact blocks. Riddling
Group of bottles arranged en rima.
T. Flytta vin i Solera dra ut: Saca, fyll på: Rocío
Sangria with WHITE wine
zurracapote or zurra.
Spanish term (meaning "sunning"), referring to the practice of exposing grapes to the sun in order to concentrate their sugars. Montilla-Moriles and Málaga for Pedro Ximénez wines.
Small, white ceramic drinking cup used in Galicia to sample local wines. Synonym: conca.
Vineyard with characteristics, "Terroir"
A large wooden container made from oak or chestnut traditionally used in fermenting or stabilising the wine. There is currently a tendency to return to use of the "tino" in quality wines, rather than the more "modern" stainless steel vessels.
Grapes with red pigments. In Spain, there are two varieties of tintorera: Garnacha Tintorera and Alicante Bouché.
Spanish word for a robust but coarse red wine.
A sweet red wine from the Liébana valley in Cantabria. Almost exinct
Spanish word for the grape harvest and the action of picking grapes in a vineyard. Vintage.
A vineyard area wholly planted with a single variety of grape. Also a variety of grape. Sometimes applied to the combination of varieties mixed in a vine in unknown proportions.
Spanish word meaning "old" and referring to a quality wine that undergoes a minimum period of ageing lasting three years. Also the name for a type of wine produced through oxidation ageing in the Denomination of Origin Condado de Huelva.
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