Dictionary of wine tasting: the C

the C:

Cabezón: a wine with too much alcohol.

Broth: another way of naming the wine.

Hot: a sensation of heat produced by the alcohol or glycerin, a wine finished well.

Canid: flavor of musty, which is produced by the white mold that occurs in the remains of the wine.

Mahogany: is the color of the bookings in an advanced stage of parenting.

Layer: a measure of the amount of color in red wines.

Character: a mode of praise, is the set of inherent characteristics of a wine.

Caramelized: this is the scent sweet and roasted to acquire some wines with lots of ageing.

Carbonated: wine of inferior quality, aerated semi-industrially.

Uploaded: wine dense and too drunk.

Carmine: red color with violet tones that usually occurs in young wines.

Meaty: it is said of those wines full that leave the palate is dense and full.

Cassis: black currant whose aroma can be detected in some wines of great quality.

Chestnut: it is said that the taste of fruit that you leave some wines, above all, some chardonnays.

Tasting notes: analysis is done to the wine through the senses, sight, smell, and taste, to discern its qualities.

Blind tasting: the wine tasting in the wine you try you can not be identified previously.

Tasting notes varietal: this is the tasting that is done of different wines but all with the same grape variety.

Vertical tasting: it is performed to a same wine but different vintages.

Rubber: it is the defect that is observed in some wines by their contact with the rubber.

Cava: a sparkling wine whose natural process of development, from the second fermentation is done in the same bottle.

Cedar: wood smell noble to acquire some wines to which it gives a tint balsamic.

Kinesthetic learners: a set of sensations that remain after the study analytical of the sensory organs.

Strain: trunk of the see

Wax: smell usual in sweet wines and white dessert.

Closed: bottled wine that needs to aerate for you to develop your qualities.

Chacolí: light wine and acid product of grapes that have not yet reached madruez enough. It is typical of the Basque Country and Cantabria.

Chaptalisation: this is the action of adding sugars to the wort to get a better grade of alcohol.

Plum: characteristic aroma of wines and very ripe.

Civet: odor animal with tones of musk.

Claret: a wine obtained from the fermentation of the wort by mixing white grapes and red varieties.

Clove: is the scent that they leave some varieties of wine, as the Grenache.

Copper: taste of those wines that leave a touch harsh and penetrating.

Combative: came aggressive

Complex: a wine rich in nuances, well-developed and harmonized.

Compound: a wine that hides defects produced by practices not common.

Common: wine without some specific qualities that make it stand out.

Cork: smells and tastes that are transmitted to the wine by plugs of poor quality.

Crown: figure drawing the bubbles in the glasses in sparkling wines, rising to the surface.

Short: of very weak flavor.

Coupage: a blend of different vintages.

Breeding: is the process by which the wine takes time to acquire their specific qualities through techniques controlled.

Crystal: wine limpid and bright.

Crude oil: very young wine, with yeasty flavor.

Leather: aroma and characteristic flavour that can occur in wines very old.

Body: wine with flavors that fill the senses. Good body and structure in the wine.

Dictionaries of tasting wine:

  • Dictionary of the To
  • Dictionary of the B