American vine that is adapted to dry soils. It is not very resistant to phylloxera.

 

Purified and crystallised sugar used in cold areas where harvests are bad. It is used to chaptalise insufficiently sugared musts and get 1 or 2 more degrees of alcohol.

 

Toasted aroma (very burnt) that can be found in some wines, usually very mature and mainly fortified, fat, old odorific and sweet Pedro Ximénez.

 

One of the red varieties grown in Toscana, Italy. It forms part of Chianti.

 

In Sardinia, local name for red Grenache (also called Cannono).

 

White variety that is very sweet. It was much grown in Jerez to be blended with Pedro Ximenez and Palomino. It is currently not grown in Andalucía because it is susceptible to a vine disease called "corrimiento" (bad fertilisation), but it is still found in Australia.

 

Tavern, bar, beverage dispatching.

 

Name given to the group of skins and stems that rise to the upper part of the tank or press during red wines' fermentation.

 

To place the muselet on a bottle of champagne, for instance.

 

Smell of fat acid esters (which mainly produce heavy aromas).