Dictionary of wine tasting: the E
Dictionary of wine Tasting starting with the letter E
Joinery: aroma that is reminiscent of the varnish in those wines that have been matured in new barrels.
Ebonite: aroma that appears in wine in a bad state and reminds one of the plastic.
Edrar: is a term used in Aragon and refers to the action of remove the earth from under the strains, in order to avoid that the grapes touch ground.
Sweetened: a wine that has a sweet taste that is not identified.
Sparkling: a wine that gives off carbon dioxide when it is served.
Electro-dialysis: technique that seeks to achieve the stability tartrate in the wine.
Elegant: a wine with harmony, good color and bouquet. Noble and balanced.
Empyreumatic: unpleasant odors that include iodine, smoking, burnt sugar..
Header: a technique that consists of adding an alcohol in a pure state in order to stop the fermentation, achieving that is a part of residual sugar.
Lace: the quality of a wine that is very harmonious and stable.
Onions: a smell that occurs in some winemaker very stale products of the reduction.
Encepe: all those grape varieties that make up a vineyard.
Encostado: waste of wine very vintage which are formed in the walls of the bottles and that tends to happen especially with ports and muscats.
Weak: a wine déibl, without aromas and light.
Endrin: aroma, reminiscent of pacharán.
Juniper: balsamic aroma that brings us reminiscences of the juniper, slurps around in vintage wines.
Dill: bouquet of spices and anise of some wines.
Masked man: is that wine that deposited sediment in the bottle.
Moldy: it is the aroma of those wines whose bunches have not been well cared for or well the barrels are had molds.
Oenology: science that deals with the study of wine.
Enomancia: arts of divination that employs the wine.
Aging: a process in which the wine acquires all his powers in full with the passage of time.
Veraison: it is the time of year when the grape gets color.
Balanced: wine in all its aspects presents harmony, without highlighting any feature over the other.
Slender: delicate wine with acidity, fine.
Stems: woody part of the cluster that supports the grapes.
Spicy: a characteristic aroma of a wine, usually of livestock breeding, with hints of spices.
Thick: wine common and very tough.
Hawthorn: the aroma is fine and delicate, reminiscent of white roses.
Liquor: rich in aroma and in alcohol.
Sparkling: soup to throw it in drink it consistently provides a good amount of bubbles as a result of the carbon dioxide gas that has to undergo a second fermentation in the bottle.
Structure: constitution of the wine in which account is taken of all their qualities; acidity, tannins, etc
Evolved: a wine that has changed with the passage of time.
Stranger: came defective nose can be defined.
Dictionary of wine Tasting
- Dictionary of Tasting
- Dictionary of wine Tasting B
- Dictionary of wine Tasting C
- Dictionary of Tasting D
- Dictionary of Tasting F
- Dictionary of Tasting G