Adjective that describes a wine to which a strange and forbidden substance was added. It doesn't, therefore, correspond to its characteristics and is presented that way to deceive the buyer.

 

More mature than one would expect.

 

Said of ageing in the presence of air, especially the one Sherries undergo when they age in open oak vats (516 litre containers).

 

Final sensation wine leaves in the mouth. A great wine always has a long aftertaste. A very short and dry finish is a sign of high volatile acidity.

 

Aroma and flavour that stay in the throat and nose after drinking the wine.

 

Final gustatory and olfactory sensations left by wine in the mouth.

 

Aroma of fungus characteristic of some wines that went through a reduction reaction.

 

In wines, time elapsed since harvest. It is calculated from the harvest date and should appear on the body or neck label.

 

A wine's evolution through time. Wood ageing is moderately oxidative, while bottle ageing is reducing.

 

Controlled ageing of a wine, either in wooden casks (hogshead, tank) or in bottle. Ageing implies a moderate contribution of oxygen, which facilitates the wine's evolution, as well as the noble presence of the wood's tannins and their perfumed aromas of spices. Wines age in new or used wood. New wood, by the end of six or seven years, loses its ability to pass its flavours to the wine, though still controlling its oxidation. Bottle ageing is also very important to round wines. Great sparkling wines also age in bottle, assimilating their yeasts under the pressure of carbon dioxide and developing their best aromas. Jerez wines (Manzanillas, Finos and Amontillados) undergo a special ageing (aerobic) to develop the veil of "flor" yeasts.