Wine Vocabulary VII

Understanding and using the right language can greatly enrich your wine experience. From basic terms to more sophisticated expressions, this is a linguistic journey so you can enjoy each sip of wine even more.

Acidity is a fundamental characteristic in wine that comes mainly from the tartaric acid in the grapes. It contributes to the freshness, structure and aging capacity of the wine.
Bottle is the standard glass container used to package and store wine. The wine bottle can vary in shape and size depending on the region and the type of wine it contains, but generally has a capacity of 750 milliliters. However, there are bottles of different sizes, such as the magnum (1.5 liters), the double magnum (3 liters), the jeroboam (5 liters) and others.
Cork, material used to seal wine bottles, usually made from the bark of the cork oak. Cork is prized for its ability to expand and tightly seal the neck of the bottle, helping to preserve the freshness and qualities of the wine during storage and aging.
Decanter, glass or crystal container used to decant wine and separate sediments. The use of the decanter is optional and depends on the type and age of the wine. Younger, lighter wines, such as Tinto Federico Roble, generally do not need to be decanted as they can benefit more from aeration in the glass. However, for older wines, particularly those with sediment or more complex profiles, such as Tinto Federico Gran Reserva, decanting can significantly enhance their character and enjoyment.
Structure, sensation of solidity and complexity that the wine provides in the mouth, influenced by factors such as acidity, alcohol and tannins.
Alcoholic fermentation, a process in which the sugars present in the must are converted into alcohol and carbon dioxide, thanks to the action of yeasts.
Gastronomy, relationship between wine and food, considering pairings, harmonies and contrasts.
Clearance, the space left between the cork and the liquid in a wine bottle, influencing its conservation and evolution.
Integrated, a term that refers to a wine in which all its components (aroma, flavor, acidity, tannins) are balanced and perceived harmoniously.

Marbled refers to the visual appearance of a wine when small solid particles suspended in the liquid form. The marbled appearance does not affect the quality or flavor of the wine, and in most cases, it is simply an aesthetic feature that has no impact on the experience of drinking the wine.
Clean, description of a wine that does not present defects or sensory impurities.
Carbonic maceration, process of making young red wines, where the whole grapes ferment inside a closed tank, producing fruity wines with little tannin.
Nutty, aroma that evokes the smell of nuts, often associated with the evolution and aging of wine.
Pomace, solid waste, such as grape skins, seeds and stems, left after wine fermentation. It also refers to a type of liquor made from these wastes.
Pyrogen, organic compound that is formed during the toasting of barrels and can provide smoky and toasted aromas to the wine.
Bankruptcy, term used to describe the loss of acidity or structure in the wine, making it flat in the mouth.
Round, description of a balanced wine, with all its components in harmony and smooth on the palate.
Flavor, the gustatory perception that we experience when tasting wine, can be sweet, acidic, bitter or salty.
Tertiary, aromas and flavors developed during the aging of the wine, such as notes of leather, tobacco or spices.
Unctuous, a sensory description that refers to the texture of a wine that is soft, creamy and with a pleasant mouthfeel. Unctuous wines usually have a higher concentration of glycerin and other compounds that provide an oily sensation on the palate.
Live, a term that describes a fresh wine with good acidity, which shows vigor and vitality.