Adjective used in tasting to distinguish certain qualities: deep colour, aroma or flavour. It implies a certain complexity of the wine and prolonged organoleptic qualities.

 

Symbolic reception in which, after a solemn declaration or after being subject to some proofs, the new members of a Confraria are invested with their clothing and medals.

 

White variety grown in Sicily. It produces sweet, aromatic wines and is used in the making of marsala.

 

Aroma found in very old fortified wines.

 

Said of wines with intense tile colour tones.

 

Metallic flavour very characteristic of some soils. It can be a serious fault when it is due to ferric casse (if wines come into contact with iron objects).

 

Variety of American vine (Labrusca) that is used in the United States and Switzerland to produce common, foxy flavoured wines.

 

Fish glue or gelatine substance extracted from certain freshwater fishes and used in wine fining or clarification.

 

White grape variety much grown in Italy, Romania, Bulgaria, Croatia, Serbia and Slovenia. In Germany and Austria it goes by the name of Wälchsriesling. Although it produces very interesting wines enriched by late harvest or noble rot, it shouldn't be confused with the real Riesling. Therefore, the Germans sometimes call it Rizling, in order to distinguish them.