ACETIC ACID.
All wines contain this compound, also known as vinegar, but in a very small quantity which is imperceptible to the taste and smell. If it reaches levels greater than 0.07%, a smell and taste of vinegar becomes evident. When there is more than 0.1% acetic acid in a wine, its flavour can become dominant, which is an important defect.
ACID.
Compound present in all grapes. The acid conserves the wine, gives it lively, acidic flavours and contributes to prolonging its aftertaste. There are four main types of acids in wine: tartaric, malic, lactic and citric. It is also used to describe wine which possess a natural acidity which exceeds the average of the region in which it has been produced. The acidity may come from the grape itself and also from the fermentation process.
AERATION.
Process which consists of letting the wine “breathe” in the air or swirling it in a glass. It is debatable whether aerating bottled wines improves their quality. It may make young tannic wines smoother, although it may also tire the more mature ones. Some experts maintain that if more mature wines (with more than five years in the bottle) are uncorked about an hour before they are served, the least appropriate aromas escape and the more positive qualities are reinforced.
AGEING.
Controlled maturing of a wine, in barrels, large casks or bottles. The ageing implies a moderate supply of oxygen which favours the development of the wine, as well as the presence of wood and its perfumed fragrances of spices. The ageing of wine in bottles is important in order to achieve its roundness.
AGGRESSIVE.
Said of a wine which presents a disagreeable harshness in the flavour or texture, normally due to a high level of tannins or acid.
ALCOHOL.
Ethyl alcohol, a chemical compound which appears in wines as a consequence of the action of natural or added yeast on the sugar content of the grapes during fermentation.
ALCOHOLIC.
Adjective which is used to describe wines with a high level of alcohol which can be appreciated both in the smell as well as on the palate. It is not used as a synonym for an excess of alcohol. That would be a negative characteristic of a wine.
ALCOHOLIC FERMENTATION.
Biological and chemical process which determines the transformation of the sugars of the must into alcohol and into other components of the wine, through the action of the yeast. The great sparkling wines have a special fermentation in the bottle, developing their bubbles.
ALDEHIDYC.
Alcoholic and at the same time mellow sensation which is present in mature wines of a great alcoholic strength which have had oxidative ageing.
ALMONDY.
Adjective which is used to describe wines with a certain flavour of almonds. They may be oxidised, which is usually a defect except when they have an oak flavour, a quality which is considered positive. It appears in some young red wines produced with carbonic maceration or in poorly conserved sparkling wines.
AMBER.
First phase in the ageing of brandies and rums (colour between yellow and a reddish shade).
AMERICAN OAK.
Increasingly popular wood in the construction of barrels for ageing wine and the alternative to the more widely used French oak. It often gives strong touches of vanilla and is used in the ageing of wines such as Cabernet, Merlot and Zinfandel.
"AMONTILLADO".
Wine from the Jerez region with a dry flavour and a golden to orangey-amber colour. It is usually used as an aperitif and is served cool. Its alcoholic content is around 17 or 18 degrees.
AMPLE.
Said of a complete wine; generous in overtones.
APPEARANCE.
Degree of clarity of the wine. It does not refer to the colour.
APPELLATION D’ORIGINE CONTROLÉE (AOC).
French system of “denominaciones de origen” (controlled mark of origin) which has been used since the 1930s and which is considered the prototype in the world of wine. In order to belong to a “denominación de origen” in this system, a wine must follow a series of regulations relating to the area in which the vines are cultivated, the varieties used, the degree of maturity, the alcoholic grading, the production of the vineyard and the methods used in the cultivation of the grapes and in the production of the wine.
ASTRINGENT.
Harsh, strong and rough sensation in the mouth, which normally precedes tannins or a high acidity. The astringency of a wine can be moderated with ageing.
ATTACK.
The first sensorial impression which a wine produces on the palate.
