The most important white variety in Madeira. When its name is mentioned on the label of a Madeira wine, it identifies a semi-dry wine with aromas of dry fruit (nuts).

 

Secondary white variety grown in Italy (Marche). It produces medium quality inferior wines with great acidity, used in the production of sparkling wines.

 

White variety known as Rolle in Nice and Provence and as Malvasia in Corsica.

 

Appetiser made up of wine, syrup, vinous alcohol and aromatic plants or herbs.

 

Name of different white varieties grown in Italy. The most important are Vernaccia di San Gimignano and Vernaccia di Oristano. The first one produces a wine famous is Tuscany. It is characterised by its strong acidity and a resinous smell resembling varnish.

 

Designates the tasting of several wines that share a common factor: whether wines from different harvests but belonging to the same producer or wines of the same harvest year but from different regions, or even wines from the same grape variety but produced in different regions. It is usually performed in great quality wines and great brands, which arouse special interest among specialists who want to learn about their evolution and preservation potential.

 

Grapevine variety with peculiar characteristics: Cabernet Sauvignon, Riesling, Pinot Noir, etc.

 

Healthy, young wine full of vigour.

 

Quality of a wine that gives an impression of solidity in its components, a wine that is firm and substantial.

 

Said of a robust wine, with body, nerve. The qualifier can be used to designate the behaviour of some wines in relation to food. Wines qualified as vigorous are the ones with a dominant tannic grape variety, with qualities that harmonise with certain dishes that don't resist to white or rosé wines.