Glossary Flashcards
1
Q
Abrigo
A
Spanish for “wall;” in DO Lanzarote, these walls surround vines planted in holes “hoyos” and serve as windbreaks
2
Q
Albariza
A
A water-retentive soil containing 30 to 80 percent chalk mixed with limestone, sand, and clay; can absorb and retain large amounts of water during rainy season; found in DOs Jerez-Xérès-Sherry, Manzanilla-Sanlúcar de Barrameda, and Montilla-Moriles; unique to Andalucia [Keep in mind that chalk is a sub-type of limestone]
3
Q
Albero
A
2 important uses of the word; an absorbent sand used as flooring in sherry bodegas; also, the local name used for Albariza soil in DO Montilla-Moriles
4
Q
Aloque
A
A semi-red wine unique to DO Valdepeñas, traditionally made by mixing red and white wines in tinajas, now done with co-fermentation of Airen and Tempranillo producing a light tinto or rosado. Sometimes referred to as clarete.
5
Q
Añada
A
Spanish for “vintage;” a term used on
sherry labels. Also used in conjunction with Cava de paraje calificado.
6
Q
Añejo
A
A designation within DO Carineña (Aragon) for
intensely oxidized wines of at least 15 % alcohol that spend a minimum of 24 months in barrel; Añejo is Spanish for “mature”
7
Q
Arenas
A
Sands; a soil type in DO Jerez-Xérès-Sherry or DO Manzanilla-Sanlúcar de Barrameda; found primarily in Jerez Zona
8
Q
Arrope
A
A dark syrup obtained by heating grape must over a slow fire until it reduces to one-fifth its original volume; used as a vino de color for blended sherry or vino dulce (Moscatel)
9
Q
Anticyclone
A
A weather system with high atmospheric pressure at its center and calm rotating winds (e.g. Azores High that brings hot, dry air to Extremadura)
10
Q
Azores High
A
Also known as the Azores anticyclone; an anticyclone that impacts the Iberian Peninsula and points east in summer, typically bringing blue skies, dry air, and hot temperatures
11
Q
Barros
A
Clay; a soil type in DO Jerez-Xérès-Sherry or DO Manzanilla-Sanlúcar de Barrameda; found primarily in Jerez Zona [contrast with arenas]
12
Q
Bodega
A
Spanish for “winery”
13
Q
Bota
A
Spanish for “barrel”; a term used in DOs
Jerez-Xérès-Sherry and Manzanilla-Sanlúcar de
Barrameda
14
Q
Brisats
A
Orange wines made in Cataluña (especially Terra Alta); white wines vinified with skin contact resulting in an“orange” hue.
15
Q
Cabeceo
A
the process of blending dry and sweet
sherries to produce cream sherry
16
Q
Calatayud Superior
A
a designation within DOCalatayud for wines made from low-yielding vines of at least 5 0 years in age with a minimum of 85 % Garnacha
17
Q
Call Vermell
A
a reddish clay often mixed with limestone gravels or stones; found on the island of Mallorca
18
Q
Carbonic Maceration
A
an enzymatic fermentation that takes place inside whole grape berries to deliver a wine that is light in tannin and explosive in aromatics
19
Q
Cava
A
Spanish sparkling wine produced using the método tradicional (“traditional method”)
20
Q
Cava de Paraje Calificado
A
Spanish for “Qualified Single Estate Cava;” the highest official quality designation within DO Cava; among other stipulations, hand-harvested grapes must hail from a single vineyard comprised of vines at least ten years of age; wines must be aged for a minimum of 36 months on their lees, be vintage dated, and be finished as Brut, Brut Nature, or Extra Brut (See Corpinnat in Catalunya chapter for issues.)
21
Q
Cierzo
A
a strong, dry, cooling north/ northwesterly (origin) wind (anti-cyclone) blowing through Rioja, Navarra, Aragón, and Cataluña in autumn and winter (SWS manual notes Cataluna, but the actual effect is very small there.)
22
Q
Clarete
A
a winemaking process in which red and white grapes are crushed together and vinified as a red wine with skin contact to deliver a a rosado (light-red or semi-red wine) (e.g. DO Cigales and DOCa Rioja); it is widely speculated to be the original pink wine, long before the term rosé was used. [see also aloque; not be confused to Claret]
23
Q
Clàssic Penedès
A
a cava designation within DO Penedès; among other stipulations, wines must be 100% organic and aged for a minimum of 15 months on their lees
24
Q
Colleiteiro
A
a boutique winery with an annual production under 15,850 gal/60,000 liters, utilizing estate-grown grapes in Ribeiro, Galicia
25
Consejo Regulador
Spanish for “Regulating Council;” refers to an administrative/legislative body that regulates viticulture and winemaking practices, sets quality controls including aging regimen, and provides proof of origin for each Spanish DOP
26
Cordón trenzado
a grape training method only found in the Canary Islands; vines are braided as they grow to form long ropes; this allows them to be moved so other food crops can be planted during the growing season (especially Tenerife)
27
Cosecha
Spanish for “harvest” or “vintage;” also refers to a category of wine with no aging requirement; labeling term used in RdD rather than joven
28
Cosecheros
grape growers in Rioja (especially Alavesa) who produce a traditional young red wine via a unique combination of carbonic maceration and wild yeast fermentation; generally for personal use, not labeled through DOCa, availability is generally only local, not considered a wine to travel or age.
29
Costers
Spanish for “banks” [of a river]; steep slopes
30
Criaderas
Spanish for “nurseries;” a term referring to a tier of butts within a solera that contain sherry of the same age
31
Crianza
an aging category; vinos tintos labeled “crianza” must age for at least 24 months in total of which a minimum of six months must be spent in barrel; vinos blancos and rosados must age for at least 12 months in total of which a minimum of six months must be spent in barrel; some wine regions may modify/extend these requirements (e.g. DOCa Rioja, DO Ribera del Duero)
32
Denominación de Origen (DO)
Spanish for “Denomination of Origin;” refers to legally defined areas of grape/wine production; also seen as Denominación de Origen Protegida (DOP) or “Protected Designation of Origin” (PDO)
33
Denominación de Origen Calificada
or Denominació d’Origen Qualificada (DOCa/ DOQ), Spanish for “Denomination of Qualified Origin;” refers to DOs that have attained the highest quality levels for at least 10 years
34
Destilado
Spanish for “distilled;” also, a distilled wine used for fortification in sherry production typically made from Airén
35
Doble pasta
Spanish for “double pulp;” a unique and traditional method of vinifying grapes in DO Utiel-Requena and DO Manchuela; skins and pulp of Bobal vino rosado production are added to a fermenting Bobal must resulting in a “double-macerated,” highly-extracted, tannic vino tinto
36
Embat
a soft, humid sea breeze [wind] particular to the island of Mallorca; blows over land during the sunniest part of the day and tapers off when the sun goes down; imparts some saline notes to many of the wines produced on the island
37
En cabeza
a vine training system whereby the head of the vine is trained downward in order to allow the leaf canopy to protect the fruit growing underneath
38
En rama
literally translates as “on the branch;” a term for biologically-aged sherries that are very lightly filtered to remove suspended particles but do not undergo further clarification or stabilization
39
En vaso
a vine training system whereby the trunk is head-pruned and kept short so that it resembles a small bush; in French “gobelet;” vines so trained are also called “bush vines”
40
Espaldera
a vine training system whereby the trunk is typically established three feet off the ground with one or two permanent arms (cordons) resting on a support wire; this allows for vertical shoot positioning on a trellis system.
41
Espumosos de Calidad de Rioja
Spanish for “Quality Sparkling Wines of Rioja;” an optional designation for producers within Rioja’s DO Cava zone of production and the only labeling option for sparkling producers outside of Rioja’s DO Cava area
42
Flor/Velo de flor
in sherry production, a term referring to a film of surface yeasts
43
Foehn effect
warm, dry winds on the leeward side of a mountain caused by the condensation of water vapor (and the heat that generates) on the windward side [especially near Cordillera Cantábrica in Asturias and Cantabria]
44
Fondillón
a famous sweet wine from DO Alicante crafted from overripe Monastrell grapes and subject to a minimum ten-year aging regimen (with optional solera)
45
Foudres
large wooden casks that hold 79 gallons/300 liters (or more) of wine
46
Girasol
1970s prototype of a mechanized riddling machine; precursor of the gyropalette
47
Gran Añada
a designation for Espumosos de Calidad de Rioja that indicates extended lees aging (minimum of 36 months) and vintage labeling
48
Gran Reserva
an aging category; vinos tintos must age for a minimum of 60 months in total of which a minimum 24 months must be spent in barrel; vinos blancos and rosados must age for a minimum of 48 months in total of which a minimum of six months must be spent in barrel
49
Gran Reserva Cava
a cava that spends a minimum of 30 months on its lees and is finished as Brut, Brut Nature, or Extra Brut
50
Hoyo
Spanish for “hole;” in DO Lanzarote, a funnel-shaped hole dug approximately 10 ft/3 m in diameter and 7-8 ft/2-2.5 m deep (see also abrigo)
51
Lapilli
a layer of small, porous, volcanic pebbles that blankets the topsoil on Fuerteventura and Lanzarote in the Canary Islands; also called picón
52
Levante (wind)
an easterly (origin) wind that is gentle and moist while over water bringing clouds and rain to the coast; however, as it blows westward over land, it increases in intensity and becomes both hot and dry; also known as the Levanter or Solano
53
Leveche (wind)
a hot, dry, dust-laden southwest wind originating over North Africa; largely impacts Valencia and Alicante in springtime, can pick up needed moisture over Mediterranean Sea [same as Sirocco]
54
Licor de tiraje
a mixture of yeast and sugar added to initiate a second fermentation in the traditional method of sparkling wine production; in French “liqueur de tirage”
55
Llicorella
a shallow, copper-colored, decomposed slate/shale of low organic content that formed during the Devonian and Carboniferous periods 416-318 million years ago (mya); found largely in DOQ Priorat with pockets in DOs Montsant and Conca de Barberà
56
Madreo
a vino rosado winemaking technique in DO Tierra de León in which whole clusters are added to a vat of fermenting must to create an explosive bouquet of aromatics in the finished wine, typically using Prieto Picudo [alternate to clarete method]
57
Majuelo
a family-owned and family-farmed vineyard whose grapes are sold as a cash crop to wineries in Castilla y León (especially DO Cigales)
58
Malmsey
a sweet, white, unfortified wine produced from Malvasía Aromatica; an historic wine of note produced in the Canary Islands
59
Marco de Jerez
the area encompassing the nine towns entitled to grow grapes for sherry production
60
Marco Real
a planting methodology used to minimize hydric stress; vines are planted in a chessboard-like pattern and spaced approximately 8 ft/2.5 m apart in all directions
61
Método tradicional
Spanish for “traditional method” [of sparkling wine production]
62
Mistela de Moscatel
a sweet fortified Moscatel de Alejandría must which does not undergo fermentation”
63
Monterrei Superior
a designation in DO Monterrei which is awarded to wines made with a minimum of 85 % of any native variety [not to be confused with Italian superiore designation which reflects alcohol level]
64
Mosto prensa
in sherry production, a term referring to the press fraction that receives the most pressure and therefore extracts a coarser, more inelegant juice; used for distillation
65
Mutage
a winemaking technique whereby neutral grape spirit is added to a fermenting must in order to arrest fermentation, boost alcohol, and leave residual sugar in the finished wine (e.g. fortification for vin doux naturel)
66
Pajarete
also spelled “Paxarete” or “Paxarette”; a fortified sweet wine primarily crafted from Pedro Ximénez and/or Moscatel grapes; from DO Málaga
67
Panal
a limestone-rich silty-loam common to DO Montsant in Cataluña
68
Parra
a wire trellis affixed atop (granite) posts to form a grape parral/pergola
69
Parral
Spanish for pergola; an overhead trellising system that allows for maximum air circulation within and around the canopy; promotes more even ripening and helps to prevent mildew
70
Phylloxera
a sap-sucking insect that feeds on the roots and leaves of grapevines leaving open wounds that lead to fungus infection plus uncontrolled cell growth that blocks the upward flow of nutrients to the vine; both scenarios result in the death of Vitis vinifera
71
Picón
a synonym for lapilli; a layer of small, porous, volcanic pebbles that blankets the topsoil in certain areas of the Canary Island
72
Piè franco
a term referring to an ungrafted grapevine (especially in DO Jumilla with highly acidic lime soil)
73
Poniente (wind)
a cool, humid westerly or northwesterly (origin) wind that opposes the easterly Levante in southern Spain
74
Where do wind instruments point?
into the wind so they would point north during a north wind; winds can also come from the northwest or southwest, which means that they blow toward the southeast and northeast respectively. [winds are named after origin]
75
Primera yema
term for free-run juice in sherry production; typically used for the production of Fino sherries
76
Rancio
wine with an extremely oxidized character
77
Rañas
slopes and plains of sedimentary quartzite and clay formed by river deposits (alluvium) and slope wash (colluvium); found in a majority of vineyards in Comunidad de Madrid
78
Rayas
sherries that have spent time outside baking
in the sun for 1-2 years; typically blended with
sweetening agents to craft dessert sherries [sun's rays]
79
Reconquista
Spanish for “reconquest;” refers to the reclaiming of the Iberian Peninsula by Christian forces and the subsequent expulsion of the Moors/Islam
80
Rectified Concentrated Grape Must
a clear, odorless sugar solution derived from grape must; used in sherry production to add sweetness without altering color, aroma or flavor
81
Reserva
an aging category; vinos tintos must be aged a minimum of 36 months in total of which a minimum 12 months must be spent in barrel; vinos blancos and rosados must be aged a minimum of 24 months in total of which a minimum of six months must be in barrel. Reserva also is a designation for DO Cava and indicates a minimum of 24 months sur lie aging; it is also a designation for Espumosos de Calidad de Rioja and indicates a minimum of 24 months sur lie aging
82
Reserva Cava
a Cava that spends a minimum of 24 months on its lees (as opposed to the 9-month minimum for Cava de Guarda)
83
Ría
a submerged river valley that is often branched or tree-like in shape with irregular banks of various elevations; not formed by glacier action
84
Ribera Sacra Summum
a special designation created by DO Ribeira Sacra for wines that contain a minimum of 85% preferred varieties; red wines using this term must contain a minimum of 60% Mencía
85
Rosado de Aguja
a semi-sparkling rosé from VC Valles de Benavente whose effervescence is achieved through a small injection of carbon dioxide
86
Ruedos
a soil type found in DO Montilla- Moriles; sandy topsoil atop a clay subsoil
87
Saignée
French for “bleeding the tank;” a technique employed to craft vino rosado
88
Sauló
decomposed granitic sands common to DO Montsant in Cataluña
89
Segunda yema
term referring to the juice extracted from the first gentle pressing of the must in sherry production; typically used for the production of Oloroso sherries
90
Sherry Triangle
see Zona de Crianza, the point of distinction is soil (albariza)
91
Sobremadre
literally translates as “with the mother;” a fermentation technique whereby a portion (about 25%) of the solids remains with the unfiltered wine or “sobremadre” for 90-180 days; these slightly effervescent wines are bottled directly from the fermentation vessel without clarification or filtration; used in DO Vinos de Madrid for tintos, blancos and rosados [madr]
92
Sobretabla
an intermediate stage in the sherry production process, between fortification and re-classification
93
Solano (wind)
an easterly wind that brings hot, dry weather to the Andalusian Plain in the spring and summer; see Levante
94
Soleo/Asoleado
a process in which grapes are dried on straw mats in DO Montilla-Moriles; concentrates sugars and doubles the potential alcohol
95
Solera (also referred to as “criaderas y soleras”)
1. a vertical stacking of casks representing one type of sherry from many vintages; 2. the bottom row of butts in a vertical stacking; 3. a dynamic aging system that allows for the partial withdrawal of older wine from a butt and the replacement of the same with wine from younger vintages so as to assimilate the younger wine into the old; 4. a fractional blending and aging system
96
Sweet PX
a sweet wine made from sun-dried Pedro Ximénez grapes; made in DO Montilla- Moriles
97
Tarragona Clásico
a designation within DO Tarragona for a high-alcohol vino dulce crafted from overripe grapes which are aged for 12 years in large oak containers; this wine is sometimes put into a solera system. The designation may be used with any of the DO's authorized grapes, especially Garnacha and Tempranillo.
98
Tinaja
large, earthenware jar used for fermentation and wine storage, similar in concept (but different in shape) to amphora
99
Tostado do Ribeiro
a sweet, fortified white wine from DO Ribeiro, Galicia, whose popularity engendered a vineyard planting craze in that area in the 17th and 18th centuries
100
Tramontana (wind)
a strong, cool, dry north wind that blows through Cataluña and Las Islas Baleares in the autumn, winter, and spring, analogous to Mistral
101
Txakoli
a Basque wine of local tradition that was brought back into commercial production during the 1980s by a group of dedicated wine producers
102
Valdeorras Castas Nobles
a designation in DO Valdeorras which is awarded to wines produced with at least 85 % of the preferred varieties
103
Vara y pulgar
Literally translated, “Stick and thumb;” a cane and spur pruning system used in DOs Jerez-Xérès-Sherry and Manzanilla- Sanlúcar de Barrameda and DOCa Rioja
104
Vi de Finca
the highest quality designation in DOQ Priorat; refers to top-quality, single-vineyard, single-estate bottlings with strict production guidelines (term now obsolete)
105
Vi de Vila
a high-profile village designation in DOQ Priorat and the first of its kind to incorporate historic and social factors into its charter; wines are labeled as “Vi de Vila” accompanied by the name of an approved sub-zone
106
Vino (de España)
refers to wines previously bottled as Vino de Mesa; this designation represents the lowest rung on the Spanish wine quality pyramid. Wines are produced without any specific geographic indication outside of country of origin; grape variety and harvest year may appear on the label
107
Vino de Pago (VP)
a Spanish wine category for highly regarded single-estate wines that have unique soils and/or mesoclimates; many lie outside established DO areas
108
Vino de Pago Calificada (VPCa)
a Vino de Pago which falls within the boundaries of a DOCa/ DOQ [none exist]
109
Vino de Tea
white, rosé, and red wines aged for a maximum of six months in Canary Island pine (“tea”) barrels
110
Vino dulce
Spanish for “sweet wine”
111
Vino espumoso
Spanish for “sparkling wine”
112
Vino generoso
a dry, fortified wine
113
Vino generoso de licor
a sweet, fortified wine
114
Vino Naranja
an aromatized sweet wine made with the rinds of bitter oranges; made in DO Condado de Huelva [not to be confused with brisats, a classic orange style wine]
115
Vino rosado
Spanish for “rosé wine”
116
Vino blanco
Spanish for “white wine”
117
Vino tinto
Spanish for “red wine”
118
Vino de Calidad con Indicación Geográfica
often referred to as VC, a wine category that designates wines produced within a particular region using grapes grown in the same area whose quality and reputation are due to that specific geographic environment; an intermediary category between VT and DO
119
Vino de Indicación Geográfica Protegida (IGP)
Spanish for “Protected Geographical Indication” (PGI): an EU wine category with less strict production guidelines than DO/DOCa; wines are expected to reflect the region or specific place where they are produced. Spain’s Vino de la Tierra (VT) designation falls under this category
120
Vino de la Tierra
Spanish for “country wines;” wines in this IGP quality category hail from a particular area and possess identifiable local characteristics; they are made with more relaxed viticultural and vinicultural standards than
those of the DO/DOCa regions
121
Vino de Licor Moscatel
also referred to as Mistela de Moscatel; a sweet Moscatel de Alejandría must that is fortified in the early stages of fermentation
122
Vino de Mesa
the lowest category on the Spanish wine quality pyramid; now labeled as Vino (de España)
123
Vino tostado
sweet, fortified, white wine made from sun-dried grapes in DO Ribeiro, historic context, now is very rare
124
Vinos de color
wines used to deepen the color of sherry
125
Vinos de Municipio
Spanish for “village wines;” a terroir category in DOCa Rioja designating wine made from a single village
126
Vinos de Zona
a sub-regional designation within DOCa Rioja; mostly used by producers in Rioja Alavesa and Rioja Alta
127
Viñedo Singular
Spanish for “single vineyard;” a single-vineyard label designation in DOCa Rioja with specific quality parameters including lower yields, and hand-harvested fruit from vines that are at least 35 years of age
128
Zona de Crianza
literally translates as “Aging and Maturing Zone;” refers to the area encompassing the towns of Jerez de la Frontera, El Puerto de Santa María, and Sanlúcar de Barrameda where sherry may be aged; also known as the “Sherry Triangle”**
129
Picón
a layer of small, porous, volcanic pebbles that blankets the topsoil on Fuerteventura and Lanzarote in the Eastern Canary Islands; also called lapilli
130
Zona de Producción
literally translates as “Production Zone;” refers to the nine towns which the Consejo Regulador considers suitable for growing grapes to be used in the production of sherry and Manzanilla; soils include albariza, arenas, and barros
131
Vino de Licor
Spanish for “fortified wine”
132
Jerez Superior
a subdivision of the Zona de Producción consisting of only those vineyards planted in albariza soil [superior soil]
