Disease or change unpleasantly found in tasting. Carefully controlled winemaking practices cancel these faults. Some examples of faults in wine are: sulphide smell (rotten eggs), high volatile acidity, excessive sulphurous, corked taste.

 

Said of wine that has one or several faults.

 

Said of a wine that suffers from excessive volatile acidity (acetic acid and ethyl acetate).

 

Group of wine associations (organisations, unions, groups, etc.). A group of federations forms a confederation.

 

Light, thin wine with little character, no colour and with lack of alcohol and dry extract. This fragility is sometimes characteristic of a certain region or vine, not necessarily representing a production fault..

 

English club located in Vila Nova de Gaia. It is made up of the members of the English colony in Porto who produce wine. It is, without a doubt, the place where one drinks the best Port wines in the world. It is also called British Association.

 

Qualifier applied to red wines in which softness dominates over astringency. The bouquet is made up of very mature, sweet tones (red fruit and dry plum compote). The tannin is soft and the wine causes velvety sensations in the mouth. Certain varieties, such as Pinot Noir, are suitable for the production of these subtle wines.

 

White wine produced with the Chasselas grape in the region of Valais (Switzerland).

 

Red variety grown in southwest France. It produces robust, well structured wines. In Argentina, this is the name wrongly attributed to a clone of Malbec.

 

Biochemical agent responsible for the fermentation process. Yeasts and bacteria synthesise ferments.