Este vino se está abriendo

This wine is opening up.

Describe a stage in which the wine is very aromatic, it can be caused by the aeration or by its inherent characteristics.

Vino ligeramente dulce

wine that it's slightly sweet

aroma cálido y especiado de algunos vinos tintos con alta graduacion

Hearty and spicy aroma of some wines with high alcohol content

Matiz de ciertos vinos blancos muy pálidos cuyo brillo o intensidad se aproximan al del aceroS

Specific feature of certain extremely palid wines whose clarity and intensity remember metals like steels.

Vino inmaduro, verde, áspero. Se puede deber a una maduración incompleta de la uva o a una acidez descompensada

Term that is applied to define an inmature wines, bitter, tart or coarse. It's normally due to an incomplete rippeness of the grapes, or a descompensate acidity

Acidez

When tasting, acid flavour is perceibed in the mouth and manifest itself on the sides of the tongue, causing salivation. It is one of the four traditional basic tastes.

Acorchado

Wine affected havin a cork taste, mainly due because the cork has been in contact with TCA

Afrutado

Fruity

Agresivo

Agresive

Agrio

Sour

Aguja

Prickly: wine with light effect bublles in mouth because they have a low content of carbon dioxide

Aguado

Watery

Aumado

Smoky

Aireacion

Aeration

Ajo

Garlic

Alcohólico

Alcoholic

Alegre

Zesty

Almendras

Almonds

Almizcle

Musk

Alquitrán

Melted Asphalt, tar

Amable

Amiable

Amargo

Bitter

Amarillo

yellow

Ambar

Dark orange colour adquired by white wines after prologated oxidation 

Amplio

A wine that fills the senses, very harmonious.

Anubado

Cloudy

Añejo

Wine with Long ageing in bottle

Apagado

Dull

Aristas

Sharp edges

estructura

structure

Armónico,equilibrado, balanceado

Armónico,equilibrado, balanceado

Aroma

Aroma

Aromatic

Aromatic

Aspero, duro

Coarse, Hard

Astringente

A wine leaving behind a drying and bitter sensation in the mouth due to high level of tannins.

Lo contrario a astringente

the opposite of astringent

Austero

A correct and pleasing wine, though poor in nuances

matices

nuances

Avinagrado

vinegary

profundo

High intensity both in aromas and colours

Rancio

When tasting, a strong odour of melted rancid butter which is given off by some highly oxidised wines, It's considered negative.

Redondo

A descriptor for a wine which is either  "harmonious" or "balanced" with no sharp edges, it is used for a wine which is already mature and is at its optimal drinking stage.

romero

Penetrating 'balsamic' odour.

Regaliz

special odour 

Retrogusto

The last impresion that a wine leaves in the mouth

Capa

It relates to the visual appearance of a wine, it is the colour intensity of a given wine. It can be low, medium or high "a red wine with a high colour depth"

Canela 

Cinnamon

Cacao, Chocolate

Cocoa, Chocolate

Bomba de vacío

Vacuum Pump

cuerpo

A positive sensory sensation linked to the textre and impression a wine leaves in the mouth, which is related with its alcoholic strenght, tannins, acidity and glycerol contents-

cuero

leather

cremoso

a wine that has creaminess a feature typical of wines with a long "aging" behind and having gone through 'malolactic fermentation', balanced, smooth/soft