Wine that is not supported in a specific region, though it may be of great quality. Some producers decide to make wines from varieties that are not authorised by regulation in some Denominations of Origin or to use different ageing processes, etc., and bottle them simply as "table wine" (vino de tavola, vin de table, Tafelwein).

 

White grape variety recommended in the Ribatejo and Oeste regions.

 

Fat matter used in the corking of casks and all wood pieces whose sealing is imperfect.

 

White grape variety recommended in some regions of Alentejo (Portalegre, Borba, Redondo and Évora) and authorised in the other ones.

 

Fruity smell resembling the perfume of tangerines.

 

Metallic container used to make, store or transport musts and wines.

 

Container in which the fermentation of musts takes place or where wines are stored. Preferably, it should be of stainless steel, but there are also resin coated cement tanks.

 

Red vine typical of Southwest France. It produces very structured, fine wines with good ageing potential. It has tannin, structure, alcoholic strength, qualities that require ageing. It is the main variety used in the production of madiran.

 

Said of a wine rich in tannins (astringent, harsh or pleasant, round, fused, etc).

 

Group of the phenolic compounds in a wine, which are responsible for its colour, aroma, structure and many other virtues. Astringent flavoured organic substance that is found in the grape seeds and skins. Oak wood also produces tannins during ageing, which are characteristic of its vegetal cortex. One sometimes makes a distinction between sweet or smooth tannins (from the grape) and harsh tannins (the ones from the ageing wood). The grapes' natural tannins are a healthy, protective shield that helps prevent the arteries from the formation of atheromatous plaque or fat. By increasing the blood's HDL cholesterol level, its action is beneficial, similar to that of olive oil or blue fish. Recent scientific discoveries have allowed one to evaluate the antioxidant power of some phenolic substances in wine, such as resveratrol. These substances would play a modest, but not insignificant role in the prevention of cancer.