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ARGOT OR DICTIONARY FOR WINE LOVERS
In the world of wine certain words can be defined for the concept of different parts of wine culture. The curious thing and what surprises us the most is that the wine slang or wine dictionary is very broad.
This information has been compiled through wine masters and specialists who know to perfection everything that has to do with the world of wine.
With what we begin with our jargon of the words most used in wine culture.
TERMS USED TO TASTE WINES
In wine tasting, you always play with different words to understand the flavor, aroma, color and texture of each wine.
► Abinate: it is said to acclimatize the wine once it is uncorked, it is referred to at the time of tasting.
► Zafio: It has to do with wines that have many impurities in their texture.
► Sommelier: Person who knows perfectly all the conceptual part and exposure when offering a wine, without going into technical details according to its production or elaboration.
► Rosé: Type of wine very indicated in the pairing of meats.
► Nobles: Wines obtained by a detailed study of the type of grape and from the barrel.
► Clean: Wines that in their fermentation and decantation phase have been done correctly. They do not have impurities and are very pleasing to the eye.
► Youth / Youth: Wines that have never been aged in barrels or if they have been, they have only been months.
► Silky: Wine that normally enters very soft although it is possible to increase its flavor in the mouth.
► Open: wine that gives rise to a very extensive aroma sensation.
► Floral: It is said about wines that when tasting it you can remember the smell of flowers
► Freshness: Term used to evaluate the youth of a wine.
► Abinate: it is said to acclimatize the wine once it is uncorked, it is referred to at the time of tasting.
► Zafio: It has to do with wines that have many impurities in their texture.
► Sommelier: Person who knows perfectly all the conceptual part and exposure when offering a wine, without going into technical details according to its production or elaboration.
► Rosé: Type of wine very indicated in the pairing of meats.
► Nobles: Wines obtained by a detailed study of the type of grape and from the barrel.
► Clean: Wines that in their fermentation and decantation phase have been done correctly. They have no impurities and are very pleasing to the eye.
► Youth / Youth: Wines that have never been aged in barrels or if they have been, they have only been months.
► Silky: Wine that normally enters very smooth although it is possible to increase its flavor in the mouth.
► Open: wine that gives rise to a very extensive aroma sensation.
► Floral: It is said about wines that when tasting it you can remember the smell of flowers.
► Freshness: Term used to evaluate the youth of a wine.
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TERMS USED FOR WINES IN THE FIELD
► Zalema: type of grape with Spanish origin, mainly presented in the province of Huelva. The type of grape is white grape, and has a long history within our peninsula.
► Garnacha: type of grape with Spanish origin, mainly presented in the province of Huelva. The type of grape is white grape, and has a long history within our peninsula.
► Pulp: It is the internal part of the grape, and it is used for the fermentation of wine.
TERMS USED FOR THE PRODUCTION OF WINE
► Yolk: has to do with the must that is obtained by stepping on the grapes.
► Varietals: term widely used in the production of wine, mainly those related to exclusive Garnacha grapes and is that, this term takes into consideration the wines produced with a single type of grape and that exceed a concentration of 85% of the wine.
►Racking: term widely used in wine production to change the wine barrel, this change is made to eliminate inar the impurities deposited after fermentation.
► Vanilla: It is said of the first wines aged in barrels and that it has to do with barrels new oak that have not been reused.
► Vigorous: Wines that have a lot of body due to its long aging time in barrels.
► Filtering of the wine: Term used to talk about the pumping over of the wine that is made in the fermentation stage and that allows to a great extent to eliminate the impurities that the wine has.
► Bleeding: Form used to extract the wort through gravity.
► Pressing : It is used in the production of wine, in two parts of it. In the first instance, to extract the must from the grape, which will always be a mechanical pressing, depending on the winery, and in another place, it is said of pressing in the winemaking stage, which must separate the floating parts of it.
► Maceration: It is the wine pigmentation process that allows red wines to have that color. This is due to the use of the grape skins that, in a process prior to fermentation, are left in contact with the must obtained in the pressing stage.
► Winery or bucket: Place destined to grind the grapes.
► Fermentation: Term used to talk about the transformation of must into wine thanks to yeasts.