Vocabulary and terms about wine IV

The world of wine is exciting and has many secrets to discover. These terms include many concepts about wine, from how it is made to how it is tasted and enjoyed. They are all important to understand and enjoy wine.
Vintage refers to the year in which the grapes used to make that particular wine were produced, which helps to better understand its flavor and character.
Barrel is a wooden container, generally oak, where the wine ages and acquires characteristic flavors and aromas.
Tasting is the act of tasting and evaluating a wine, taking into account its appearance, aroma, flavor and texture.
Decanting is the process of pouring wine from a bottle into a special decanter or jug, usually to separate sediment that may have formed in the wine and to allow the wine to breathe and oxygenate before being served, helping to improve the flavor. and the aromatics of the wine.
Elegant is a term used to describe wines that are refined and balanced in flavor and aroma.
Malolactic fermentation, a process in which the bacteria present in the wine convert malic acid into lactic acid, which can make the wine less acidic and softer.
Glycerin, a natural compound found in wine that can give it a smoother mouthfeel.
Herbaceous, flavor or aroma reminiscent of herbs, grass or vegetation, often associated with young wines.
Intense, is used to describe wines with strong and pronounced flavors and aromas, such as Tinto Federico Reserva and Tinto Federico Gran Reserva.
Juicy, a term used to describe wines that have a fresh, flavorful mouthfeel.
Yeast, microorganisms responsible for the fermentation of grape must into wine. Transforming sugars into alcohol and carbon dioxide during this process.
Minerality, a term used to describe the perception of minerals present in the soil and that are transmitted to some extent to the flavor of the wine.

Nerve is used to describe a wine that is still immature, with high tannins, a positive quality that gives the wine the possibility of growing and becoming a great wine.
Oxygenation is the process of exposing wine to oxygen to improve its aroma and flavor. This can be done by decanting the wine or simply letting it breathe in a glass.
Branches are the new shoots that are born with each new season and in which leaves, tendrils and clusters develop.
Quintal, a measure of weight, practically out of use, which is equivalent to about 46 kilos.
Rancid is a term that has had negative connotations, but with respect to wine, it is used to describe wines that have been deliberately aged, with oxidative aging, to develop complex flavors and aromas, unique and very complex wines.
Silky, a term used to describe the soft and velvety texture of some wines in the mouth.
Terroir is the unique combination of geographic, climatic and soil factors that influence the character of a wine from a specific region. In Bodegas Federico wines, terroir plays a fundamental role in their development and final creation, providing aroma and thickness to the grapes, becoming the soul of the wines.
Table grape, grape varieties grown primarily to be consumed fresh and not for wine production.
Varietal, wine that is labeled with the name of the grape variety it is made from, such as Tempranillo, Merlot, or Cabernet Sauvignon.
Vivacious, a term used to describe wines that are fresh and full of life, often young and fruity.
Wine vocabulary may seem complicated, but once you become familiar with it, it will lead you to surprising flavors and sensations that you will love.