DARK-ROASTED.
Sensation between sweet and toasty of caramelised sugar, a characteristic of wines which have been aged in barrels, the staves of which have been burnt or those which were produced using ripe or almost raisiny grapes.
DATES.
Sweet aroma, similar to this fruit, with the presence of certain toasty or raisiny overtones.
DECANTATION.
Process which consists in separating the sediments (lees) of the wine before consuming it. It is done by carefully transferring the liquid from one container to another.
DEGRADED.
This refers to a wine which is losing its colour, fruity aromas or flavour, normally due to an excess of age.
“DEGUELLE”.
The elimination of the deposits formed during the second fermentation in bottles of sparkling wines.
DELICATE.
Adjective which is used to define the wine which produces a harmonious sensation in the mouth, a quality flavour, and although subtle and not very intense, is tremendously pleasant. This is a desirable quality in Pinot Noir or Riesling.
“DEMI-SEC”.
In champagne terminology, this is a term related to the degree of sweetness. It can cause misunderstanding because, although “demi-sec” means semi-dry, “the demi-sec” sparkling wines normally have a slight or medium degree of sweetness.
“DENOMINACIÓN”.
Defines the area in which the vines used to make a wine are cultivated, such as Bordeaux, Alexander Valley, Rivera del Duero or Somontano. The legislation about these “denominaciones” varies from one country to another, but it always establishes the minimum percentage of grapes from a particular area which a wine must have in order to be considered of a “denominación”. In Spain, they are called “denominaciones de origen” (marks of origin).
DENSE.
Sensation of thickness which a wine produces in the mouth. It is related to body.
DESTEMMING.
To separate the stems or stalks (cluster) from the must.
DEVELOPMENT CHARACTERISTICS.
Defines wines prematurely aged by the action of the air or heat. It is noted, for example, in a wine which has remained various hours in a glass.
DRIED OUT.
Loss of fruit or sweetness - in sweet wines - to such an extent that the acid, alcohol or tannin dominate the flavour. In these circumstances, the wine cannot improve. DRY. Wine in which the taste of sugar cannot be noted.
DULL.
Wine with a strong flavour and often with a high alcoholic content, but lacking aromatic interest and development on the palate.
