Red variety that produces a little alcoholic, astringent, colourful wine. It is grown in Tarn.

 

Wine region located in northeast Portugal and known for producing slender, dry but pleasant wines with good ageing potential. The grape varieties recommended for the production of red wines are Tinta Roriz, Bastardo, Touriga Franca, Touriga Nacional, Trincadeira Preta, Marufo and Cornifesto. It also produces white wines with the recommended gapre varieties Fernão Pires, Gouveio, Malvasia Fina and Síria.

 

Aromatised balsamic smell found in several wines. It is originated in a phenol aldehyde or vanilla ester. The oxidation of the vat's oak wood can originate vanilla compounds, combined with the wine's polyphenols. The taste of vanilla may be given off by 4-ethyl guaiacol (taste of oak and vanilla).

 

Said of a wine without colour, either by lack of pigments or because anthocyanins precipitated by decrepitude.

 

Aroma and flavour of the vine that gave rise to the wine. The varietal complexity is related to the nobility of certain appreciated vines, such as Cabernet Sauvignon, Riesling, Chardonnay, Pinot Noir, Gewürztraminer, Sauvignon Blanc, Moscatel, Tinta Roriz, etc.

 

Tasting of different wines produced with the same grape variety (Riesling, Chardonnay, Cabernet Sauvignon, Touriga Nacional, Grenache, etc.).

 

Smell characteristic of very old wines or distilleds. It is originated in an alcoholic oxidation after a long ageing in wood. But it can also appear due to brandies and wines (or glasses!) in contact with varnished woods.

 

Wood, cement or stainless steel container used to ferment or store wines.

 

Large, vertically placed wooden containers in which Port Wine stays in contact with air, thus undergoing oxidative ageing.

 

Acronym for Verband Deutscher Naturwein Versteigerer, German wine producers association.