Acidez (Acidity): The degree of acidity of a wine affects both its stability against aging (higher acidity, greater aging capacity) and its freshness and color.

Abocado (Off-Dry / Mellow): Mellow or off-dry wine.

Afrutado (Fruity): An attractive and refreshing quality, in which the correct maturity, aroma, and flavor of the originating grape are recognized; generally implies a slight degree of sweetness. Attempts to specify which fruit the wine resembles can be helpful, such as lemon, plum, or apple.

Añejado (Aged / Aging): The process of maturing wines in oak barrels and in the bottle (also called crianza). This is done so that the wines acquire developed aromas—bouquet—first in a fine wooden vessel and then in a bottle. This way, they acquire a more complex aroma and taste.

Antociana (Anthocyanin): Red coloring pigments contained in the pomace (skins and seeds) of black grapes.

Armonioso (Harmonious): A harmonious wine reveals a perfect balance between its various components (sugars, acidity, tannin, alcohol, etc.).

Aroma (Aroma): The smell of young wine, produced by a mixture of the original aroma of the grape variety, which gives it the fruity and floral character derived from the bunch, combined with the secondary aroma of fermentation, which is the smell developed under the action of yeasts.

Astringencia (Astringency): Quality of wine when it has a high tannin content, which creates a sensation of roughness, as if the tongue were sticking to the palate. Many young and astringent wines soften and harmonize with aging.

Barrica o barril (Barrel or Cask): Container, usually built of oak, used to age wines. The Bordeaux barrel of 225 liters (approx. 59 gallons) is commonly used. A barril (cask) is typically smaller than 100 liters.

Blanco (White): Wine made from white grapes, the must of which is separated from the skins before fermentation.

Bodega (Winery / Cellar): (1) A business dedicated to one or more activities of winemaking, aging, bottling, and storage. (2) The facilities of that business.

Botellero (Wine Rack): Structures (usually made of wood or iron) where bottled wine is stored for bottle aging.

Bouquet (Bouquet): Name used to describe the set of tertiary aromas (those that come from the aging phase or maturation in barrel and bottle). A young wine cannot have bouquet.

Cabernet Sauvignon (Cabernet Sauvignon): Red wine grape variety. Originating from Bordeaux, France.

Capa (Depth / Hue): The intensity or depth of a wine's color.

Cápsula (Capsule): Cork protector. Element that covers the mouth of the bottle once the cork is in place. Its function is primarily to isolate from humidity. They exist in various materials, such as plastic, alloys, or soft metals like tin.

Carácter (Character): A wine with character is one that, regardless of whether it is good, outstanding, or average, has defined and very characteristic qualities, either due to its geographical origin, its variety, or another reason. A wine without character is generally insipid.

Cata (Tasting): The action of tasting and evaluating a wine with all the senses.

Carnoso (Fleshy): Wine that has substance to "chew."

Cava (Cava / Cellar): (1) A type of sparkling wine of Spanish origin. (2) Also used to define the place or cellar where long-aged wines are stored and that meets strict characteristics of temperature, humidity, and isolation.

Cementerio (Wine Vault / "Cemetery"): A part of the cellar, usually underground, where wines from old vintages are stored, usually in small niches.

Cepa (Grape Variety / Vine): The variety of grape used to make the wine. Noble varieties generally refer to Cabernet Sauvignon, Merlot, Chardonnay, and Sauvignon Blanc.

Contraetiqueta (Back Label): The label placed on the back of the bottle that usually contains information about the wine inside.

Cosecha (Vintage / Harvest): (1) The grape harvest. (2) The year the wine was harvested (also called añada or vintage).

Crianza (Aging / Maturation): (1) The process of aging. (2) A category of wine based on its aging period.

Cuba (Vat / Tank): A vessel shaped like a truncated cone.

Cuerpo (Body): The "weight" or consistency of the wine on the palate, which is determined by elements such as alcohol content, reducing matter, noble origin, etc. It can range from a light wine to a full-bodied wine. The latter must not only possess alcoholic richness but also "vitality."

Chambre (Room Temperature): French for "room." Said of red wine that is drunk at chambre (18°C to 20°C or 64°F to 68°F) or at room temperature.

Chardonnay (Chardonnay): White wine grape variety. Originating from the Burgundy region of France. Produces the most distinguished of white wines; dry and full-bodied.

Chenin-Blanc (Chenin Blanc): White wine grape variety. Originating from the Loire region of France.

Decantar (Decant): Process to which young red wines with significant tannic load or those with long aging and the presence of sediment are subjected. The expected result is both the oxygenation of the wine and the separation of unwanted sediments in the glass.

Dulzura (Sweetness): The characteristic marked by the richness and maturity of the wine.

Duro (Hard / Firm): A hard wine means rigid, lacking elegance and flexibility. Many wines are hard in their youth and soften over time. It can indicate a wine with a long life ahead.

Enología (Oenology): The science that studies wine and its production and aging.

Equilibrio (Balance): The balance of fruity flavors, sweetness, acidity, the presence of tannin, and alcohol in each wine.

Fermentación alcohólica (Alcoholic Fermentation): Transformation of the must's sugars into ethyl alcohol through the action of yeasts.

Fermentación en barrica (Barrel Fermentation): Vinification process in which the wine is fermented in barrels or wooden vats (usually oak). It is mainly used for white wines, which acquire a characteristic smoky aroma.

Fermentación maloláctica (Malolactic Fermentation): Transformation of the wine's malic acid into lactic acid through the action of bacteria. The "needle" or slight spritz often detected in young still wines comes from the carbonic acid released by the malolactic fermentation process.

Firme (Firm): A firm wine is one that has a rather hard flavor, with high acidity or tannic astringency, which gives the sensation that the wine is young and vigorous, and will become softer with age. It is an excellent quality.

Fresco (Fresh): Wine that has not lost the qualities typical of its youth. It implies a good degree of fruity acidity, even a slight rough or astringent touch.

Frutal (Fruity): Aromas and flavors related to fruits.

Gewurztraminer (Gewürztraminer): White wine grape variety of German origin. Generates a full-bodied and aromatic wine.

Grado alcohólico (Alcohol Content / ABV): Percentage of alcohol contained in the wine. 12 degrees is equivalent to a content of 12% alcohol.

Gran Reserva (Gran Reserva): Category of wine aging periods.

Hollejo (Grape Skin / Hull):

Joven (Young): Wine of one year that still retains its characteristics of color, structure, intensity, and aromatic nature.

Lagar (Wine Press / Pressing Vat): A roofless tank, semi-buried or above ground, formerly used to ferment the must.

Ligero (Light): Wine with relatively low alcohol and body.

Límpido (Limpid / Clear): Transparent wine, without visible solid particles in suspension.

Liviano (Light / Easy-drinking): A light wine does not impress the palate. It is easily drunk and does not need to mature.

Maceración (Maceration): Process in which the must is kept in contact with the skins to favor the extraction of color and aromas.

Maceración carbónica (Carbonic Maceration): Vinification process in which whole grapes are fermented along with the stems. The fermentation process weakens the skin of the grapes, which eventually breaks and releases the must.

Maderado o maderizado (Oaked or Maderized): Wine with an excessive presence of wood, which hides the wine's own character. It has a dense, dull color, a product of oxidation.

Madurado (Mature): The wine that has reached its peak in terms of its characteristics, especially if it is red.

Merlot (Merlot): Red wine grape variety originating from the Bordeaux region of France. Generates a smooth and fruity wine.

Mosto (Must): The juice and pulp of the grapes, before fermentation begins.

Nave de crianza o añejado (Aging Cellar / Barrel Room): Part of the winery where the barrels and wine racks are located and the wine is aged.

Nave de elaboración (Production Room / Fermentation Room): Part of the winery where the wine is made.

Nave de embotellado (Bottling Hall): Part of the winery where the wine is bottled.

Orujo (Pomace): Skins and seeds of pressed grapes.

Petilancia (Spritz / Petillance): Characteristic of young wine, with slight bubbles, effervescent.

Pinot Noir (Pinot Noir): Grape variety originating from the Burgundy region of France. When vinified for a red wine, it is characterized by its fragrance, aroma, texture, and body. It is also vinified to achieve whites and produces excellent Champagne.

Postgusto (Aftertaste / Finish): Flavors and aromas that remain present on the palate after the wine has been swallowed. A long finish, or persistence, is the characteristic of noble wines.

Retrogusto (Aftertaste / Finish): Postgusto. Not to be confused with retronasal.

Retronasal (Retronasal): Action during tasting in which air is expelled through the nose while savoring the wine in order to better appreciate certain aromas.

Reserva (Reserve): (1) Generally corresponds to a specific sector of the vineyard for premium wines. (2) Also used as a definition for wines with aging or maturation in barrels, to designate an aging category.

Riesling (Riesling): White wine grape variety originating from the Rhine Valley, Germany. Generates wines with a perfect balance between sugars and acids.

Roble (Oak): The flavor obtained from storing the wine in oak barrels.

Rosado (Rosé): Wine usually made from black grapes but whose must is separated from the skins before fermentation.

Sauvignon Blanc (Sauvignon Blanc): White wine grape variety.

Seco (Dry): Wine that lacks sugar.

Sutil (Subtle): Wine that does not possess very prominent characteristics, whether negative or positive.

Taninos (Tannins): Organic compound that provides color and aromas to red wines. During the tasting process, they are detected primarily on the gums and correspond to the sensation of astringency that red wines can provide. When tannins are condensed, the wines are astringent; however, during the aging of wines, tannic flavors soften and meld. They can be described as hard, soft, or gentle tannins, depending on their characteristics.

Tinto (Red): Wine made from red grapes in which the must has been fermented in contact with the skins.

Trasiega (Racking): The process of transferring the wine from one tank to another or from one barrel to another. It is used to decant the wine and oxygenate it. Barrel aging includes a careful schedule of rackings.

Velado (Cloudy / Hazy): Wine slightly altered in its transparency.

Vendimia (Harvest / Vintage): Collection of the grapes for transport to the winery.

Verde (Green / Young): Young wine, either white or red, that presents a hint of bubble or spritz.

Vid (Vine / Grapevine): The plant that produces grapes, of which there are around 3,000 varieties.

Vinicultura (Oenology / Winemaking): The art of making wines.

Vinificación (Vinification / Winemaking): The process of making a wine from the arrival of the grapes at the winery until the end of fermentation.

Vino de aguja (Slightly Sparkling Wine / Vinho Verde): Wine whose malolactic fermentation has taken place in the bottle.

Vino común (Unclassified Wine): Wine that is not covered by a designation of origin.

Vino de mesa (Table Wine): Wine that is habitually consumed with meals (compared to sweet, fortified wines, etc.). Do not confuse with vino común, as vinos de mesa include the Gran Reservas of the most prestigious designations of origin.

Vino espumante (Sparkling Wine): Wine whose alcoholic fermentation has taken place in the bottle or in relatively small sealed tanks.

Vino tranquilo (Still Wine): Wine that is not sparkling.

Vino varietal (Varietal Wine / Single-varietal Wine): Wine made with a single variety or grape strain, aged and vinified in such a way that they embody the intrinsic characteristics of the variety in question. It is also used to denote wines that do not have barrel aging (no oak).

Viticulto (Vintner / Grape Grower): Person who is dedicated to the cultivation of the vine.

Viticultura (Viticulture): The art of cultivating the vine.