Group or collection of bottles used for exhibition or publicity.

 

The Portuguese consumer got used to wrongly call Oeste (West) to the large wine region of Estremadura, which comprises the "Encostas de Aire" and "Alcobaça" I.P.R.s and the "Lourinhã", "Óbidos", "Alenquer", "Arruda", "Torres Vedras", "Bucelas", "Carcavelos" and "Colares" DOCs.

 

Hard to describe: firm, fibrous character, usually connected to a very high acidity.

 

Said of an altered, oily wine affected by fat disease.

 

Sticky.

 

International Organisation of Wine and Vine. This organisation was created in Paris, in 1924, by Spain, France, Greece, Hungary, Italy, Luxembourg, Portugal and Tunisia. In 50 years, many other countries adhered to it, until it reached 28 members, representing about 94% of the world's vineyards. OIV studies the set of scientific, economic and technical problems concerning the growing of vines, production and preservation, commercialisation and consumption of wines, table grapes' musts and raisins. In 1997, for the first time, a Portuguese, Professor Bianchi de Aguiar, was nominated president of OIV.

 

This word can have several meanings, all of them usually referring to a several-year old wine, aged in bottle after passing through the cask.

 

Roasted colour (tawny) Port wine aged for a long period of time. Tawny can age in casks for several years (sometimes, decades), thus refining, depositing its tartars and tannins and goldening its colour. Deposits are eliminated by several racking operations, while oxidation contributes to the traditional and unmistakable taste of old Ports. Ageing wood exerts its moderate oxidative power, but shouldn't mark the wine with its spice character. Therefore, only old and used casks are chosen. The oldest tawnies - 10, 20, 30 Years Old - can reach exceptional quality. The blending of the different wines that make up a tawny requires a careful treatment and all the taster's/oenologist's expertise.

 

Active function of the olfactory sense.

 

Related to olfaction, the perception of a wine's aromas.