When the wine has faint colour and poor balance in the mouth.
A medium sweet wine.
Wine in which the dominating taste is acid from the natural acids that form when the grapes ferment.
A biological process that requires the presence of oxygen
A wine is called this if it has fruit aromas (peach, apricot, banana, redcurrant, raspberry, strawberry, cherry, plum, blackberry etc.).
The presence of natural carbonated bubbles, that appear in some young wines.
A very clear-coloured soil, rich in calcium carbonate. Typical of the Jerez region.
When a wine is lively, it has a clean aroma and a fresh acid taste. It is also called this if a wine is sparkling with an agreeable amount of bubbles.
The taste of almonds that appears in young red wines made by carbonic maceration. It also indicates some alterations like excess oxidisation in white wines, or the 'gusto de luz' of badly kept sparkling wine.
This taste comes from the taste buds at the back of the tongue and shouldn´t be confused with the taste of the tannins.
The tonality of some white wines caused by oxidation
Full-bodied wine (sherry) from Jerez, with a gold and amber hue, and a taste of dry hazelnuts and an alcoholic content of between 17 and 18 degrees. Córdoba, Andalucía. It is drunk chilled as an aperitif.
A complex, full-bodied wine with a range of hues.
(fr. Millésime). The year in which the grapes were harvested that produced the wine. it should appear on the bottle.
The row of casks or wine containers lined up in the bodega or cellar for ageing
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