Harsh sensation in the tongue caused by excessive tannins.

 

Primeira impressão sensorial que o vinho produz no paladar.

 

Smell resembling that of old, dry wood mixed with a sense of dust, which is quite characteristic of abandoned attics. This smell is found in some distilleds aged in old woods or hogsheads. It is an aroma characteristic of very old wines with more than ten years in bottle and aged for many years in very used casks.

 

Public sale of goods to the highest bidder, which makes prices go up.

 

Na Alemanha, vinho elaborado com cachos maduros seleccionados para alcançar certo grau de riqueza natural, sem ter de recorrer à chaptalização.

 

Vinho que não se "mostra", que está fechado, que precisa de tempo para se desenvolver. Diz-se também de um vinho adstringente.

 

Name given to a white vine in Alsace and a red vine in Cahors. There's a true Auxerrois and a false Auxerrois. The true one is grown in Alsace, where it goes by the name of Auxerrois Blanc, Clevner, or even Klevner. In Mosel, it is called Auxerrois de Laquenexy. It's a very sugared and acidic medium quality grape. The red vine that is called Auxerrois in Cahors is the one known in Bordelés as Malbec.

 

White grape variety recommended and authorised in the Vinhos Verdes and Douro regions.

 

Red and white grapes recommended in the Vinhos Verdes region.