Wine vocabulary VI

By exploring the vocabulary of wine, we not only learn a new language, we also delve into the art of enjoying each sip. On this trip, we have come across terms such as “bouquet”, “tasting” and “barrel”, which have enriched our sensory experience.
Añejo, a term that refers to wines that have been aged for an extended period, developing more complex characteristics and flavors.
Aroma are the fragrances present in a wine, which come from grapes, fermentation and aging. It can include floral, fruity, spicy notes, among others. In Tinto Federico Roble, aromas of ripe red fruit can be appreciated (raspberries, blackberries…) In Tinto Federico Crianza, in addition to aromas of ripe red fruit, typical of the grape variety, very intense aromas of spices, touches of vanilla and toast from its aging in wood. In Tinto Federico Reserva, the aromas of ripe red fruits give way to roasted tones with hints of vanilla, toast, leather, nuts, balsamic touches… Tinto Federico Gran Reserva, due to its longer aging time in oak barrels (24 months) and subsequent summer (36 months in the bottle), it has more complex aromas: roasted, toasted, nuts…
Residual sugar is the amount of sugar that remains in the wine after fermentation. Sweet wines have higher levels of residual sugar.
Mouth, refers to the sensation and experience perceived in the mouth when tasting the wine, including the body, texture and persistence of the flavors.
Strain, is the variety of grape used to make wine. The red wines from Bodegas Federico come from Tempranillo grape strains.
Harvest, they indicate the year in which the grapes were harvested to produce the wine.
Sweet, definition of a wine with a perceptible sugar content, which gives it a sweet flavor.
Oenology, science and the study of wine making.
Essence, essential and distinctive characteristics of a wine.
Fresh, a young, vigorous wine that preserves the natural acidity of the grapes.
Taste, the general impression of the flavor that the wine leaves on the palate.
Moist, a term used to describe wines that have a fresh, juicy feel.

Infusion, a method of winemaking that involves the maceration of herbs, fruits, or spices to add additional flavors.
Grape juice, liquid resulting from the extraction of grape juice, the first step in wine production.
Liquor, wine with a higher alcohol content, often fortified.
Sample, small amount of wine taken to evaluate its organoleptic characteristics.
Nectar, poetic term used to describe wines, highlighting their delicious flavor and quality.
Origin refers to the geographical place where the wine comes from, influencing its characteristics. The red wines from Bodegas Federico have their origin in Pesquera de Duero, the heart of the Ribera del Duero.
Pure, wine without adulteration or mixtures, expressing the natural characteristics of the grape.
Chemistry, science of the chemical components and processes involved in winemaking.
Rich, a wine with intense flavors and a complete sensation in the mouth.
Subtle, wine with delicate and non-dominant flavors.
Red, wine made mainly from red grapes, which can vary in color intensity.
Thresholds, critical points or tolerance levels in wine production.
Vigor, vitality and energy perceived in a wine, often associated with young, fresh wines.
Juice, informal term for grape juice before fermentation.
In the last sip of this article, I want to invite you to continue exploring, to continue discovering new words in each bottle we uncork. Because the vocabulary of wine is infinite, words not only describe, but paint landscapes, evoke emotions and lead us to explore places. Cheers and until the next drink!