Vocabulary and terms about wine V

In the vast and exciting world of wine, there is a language that can seem intimidating to newcomers. Words like “bouquet,” “terroir,” “crianza,” and “tannins” can sound foreign or even mysterious. However, understanding the vocabulary of wine is essential to fully enjoy this ancient and enriching drink.
Aeration, this term refers to the process of exposing wine to air to allow it to open and develop its aroma and flavor. This can be done by decanting the wine or simply letting it sit in an open glass for a while before drinking it.
Biodynamic, Biodynamic farming is an ecological and sustainable approach to growing grapes and producing wine. It is based on holistic principles that take into account natural cycles and cosmic forces.
Character is a term that refers to a complete wine, with quality and personality. A characteristic that accompanies the Federico Reds, from Federico Roble, to the Federico Crianza, Federico Reserva or the Federico Gran Reserva, structured, with weight in the mouth and each one with its own character.
Delicate, refers to a wine that is not too intense, but harmonious, lively and pleasant that provides subtle and delicate sensations in the mouth.
Crushing is the process of breaking grapes to release their juice before fermentation. This is often done with specialized machines or presses.
Filtration is a process in which wine is passed through filters to remove solid particles, sediments and unwanted microorganisms before bottling.
Taste is one of the components of the sensory analysis of wine that refers to the sensations experienced in the mouth when tasting it.
Dregs refer to solid waste, such as grape skins and seeds, that are separated from the must or wine during the fermentation process.
Intrigue refers to its ability to arouse the interest and curiosity of the taster. Intriguing wines often have unique and complex characteristics that invite you to explore their nuances.
Soapy is a term used to describe the texture of a wine that feels smooth and silky in the mouth.

Lees are the residue of yeast and grape particles that settle at the bottom of a wine container during fermentation and aging.
Maturation is the period during which the wine is aged in oak barrels or bottles. This process can improve the complexity and flavor of the wine over time.
Noble, used to describe wines of high quality and prestige.
Smell is the characteristic of wine related to its aroma, which can vary.
Profile is the set of sensory characteristics of a wine, which includes flavor, aroma and structure.
Quercetin is a phenolic compound found in the skin of grapes that may contribute to the health benefits associated with moderate consumption of red wine.
Pumping over is the process of extracting must or wine from the bottom of the tank during fermentation and spraying it over the top to promote the extraction of color and flavors.
Sediment is the solid material that accumulates at the bottom of a wine bottle over time. It may include yeast particles, fermentation residues and other solids.
Tempranillo is the very common red grape variety in Spain, known for producing high quality wines. Bodegas Federico’s wines are made 100% with this grape.
Ullage is the empty space in a wine bottle between the liquid level and the top of the cork. It may indicate the quality of storage and possible exposure to air.
Harvest is the time of year when grapes are harvested for wine production. It is a crucial moment that affects the quality and character of the wine.
Xylem is the tissue that conducts water and minerals from the root to the rest of the plant.
Yolk is the central part of the bunch of grapes where the ripest and sweetest grapes are found.
These terms cover a wide variety of aspects related to wine, from production to tasting. You will discover that by entering the fascinating world of words that surround wine, you will open yourself to a universe of flavors, aromas and sensory experiences that you didn’t even know existed.