Glossary Flashcards
(137 cards)
1
Q
Spanish for “wall”; in DO Lanzarote, walls surround vines planted in hoyos and serve as windbreaks
A
Abrigo
2
Q
A water-retentive soil containing 30-80% chalk mixed with limestone, sand and clay; found in DOs Jerez, Manzanilla-Sanlucar de Barrameda, and Montilla-Moriles
A
Albariza
3
Q
An absorbent sand used as flooring in sherry bodegas; also, the local name used for Albariza soil in DO Montilla-Moriles
A
Albero
4
Q
A semi-red wine unique to DO Valdepenas
A
Aloque
5
Q
Spanish for “vintage”; term used on sherry labels
A
Anada
6
Q
A designation within DO Carinena for intensely oxidized wines of at least 15% alcohol that spend minimum of 24months in barrel; Spanish for “mature”.
A
Anejo
7
Q
Sand; a soil type in DO Jerez-Xeres-Sherry or DO Manzanilla-Sanlucar de Barrameda
A
Arenas
8
Q
A dark syrup obtained by heating grape must over a slow fire until it reduces to one-fifth its original volume
A
Arrope
9
Q
A weather system with high atmospheric pressure at its center and calm rotating winds
A
Anticyclone
10
Q
Also known as Azores anticyclone; an anticyclone that impacts the Iberian Peninsula and points east in summer, typically bringing blue skies, dry air and hot temperatures.
A
Azores High
11
Q
Clay; a soil type in DO Jerez-Xeres-Sherry or DO Manzanilla-Sanlucar de Barrameda
A
Barros
12
Q
Spanish for “winery”
A
Bodega
13
Q
Spanish for “barrel”; a term used in DOs Jerez and Manzanilla-Sanlucar de Barrameda
A
Bota
14
Q
Orange wines made in Cataluna (DO Terra Alta); white wines vinified with skin contact resulting in orange hues
A
Brisats
15
Q
The process of blending dry & sweet sherries to create cream sherry.
A
Cabaceo
16
Q
A designation within DO Calatayud for wines made from low-yielding vines of at least 50 years in age with a minimum of 85% Garnacha
A
Calatayud Superior
17
Q
A reddish clay often mixed with limestone gravels or stones; found on the island of Mallorca
A
Call Vermell
18
Q
An enzymatic fermentation that takes place within the whole grape berries to deliver a wine that is light in tannin and explosive in aromatics
A
Carbonic Maceration
19
Q
Spanish sparkling wine produced using the metodo tradicional (traditional method)
A
Cava
20
Q
Spanish for “Qualified Single Vineyard Cava”; the highest quality designation within DO Cava; among other stipulations, hand-harvested grapes must hail from a single vineyard comprised of vines at least 10 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.
A
Cava de Paraje Calificado
21
Q
A strong, dry, cooling north/northwesterly wind blowing through Rioja, Navarra, Aragon and Cataluna in Autumn & Winter.
A
Cierzo (wind)
22
Q
A winemaking process in which red and white grapes and crushed together and vinified as a red wine to deliver a light-red or semi-red wine.
A
Clarete
23
Q
A sparkling wine (NOT cava) designation within DO Penedes; among other stipulations, wines must be 100% organic and aged for a minimum of 15 months on their lees.
A
Classic Penedes
24
Q
A boutique winery with an annual production under 60,000L utilizing estate-grown grapes in Ribeiro, Galicia.
A
Colleiteiro
25
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.
Consejo Regulador
26
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
Cordon trenzado
27
Spanish for "harvest" or "vintage"; also refers to a category of wine with no aging requirement.
Cosecha
28
Grape growers in Rioja who produce a red wine via a unique combination of carbonic maceration and wild yeast fermentation.
Cosecheros
29
Spanish for "banks" [of a river]; steep slopes
Costers
30
Spanish for "nurseries"; a term referring to a tier of butts within a solera that contain sherry of the same age
Criaderas
31
An aging category; vinos tintos must be aged for at least 24 months in total of which a minimum 6 months must be spent in barrel; vinos blancos and rosados must age for at least 12 months in total of which a minimum 6 months must be spent in barrel; some wine regions may modify/extend these requirements (e.g. DOCa Rioja, DO Ribera del Duero)
Crianza
32
Refers to legally defined areas of grape/wine production
Denominacion de Origen (DO)
33
Refers to DOs that have attained the highest quality levels for at least 10 years
Denominacion de Origen Calificada/Qualificada (DOCa/DOQ)
34
A distilled wine used in sherry production typically made from Airen
Destilado
35
"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 "double-macerated", highly-extracted, tannic vino tinto.
Doble pasta
36
A soft, humid sea breeze particular to the island of Mallorca; blows over land during 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
Embat
37
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
En cabeza
38
Literally translates to "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
En rama
39
A vine training system whereby the trunk is head-pruned and kept short so that it resembles a small bush; in French "gobelet"; also called "bush vines"
En vaso
40
A vine training system whereby the trunk is typically established 3 feet off the ground with 1 or 2 permanent arms (cordons) resting on a support wire; this allows for VSP on a trellis system
Espaldera
41
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.
Espumosos de Calidad de Rioja
42
In sherry production, a term referring to a film of surface yeasts
Flor/ Velo de flor
43
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
Foehn effect
44
A famous sweet wine from DO Alicante crafted from overripe Monastrell grapes
Fondillon
45
Large wooden casks that hold 300L (or more) of wine
Foudres
46
Red wines produced in DO Emporda which have been aged for a minimum of 2 years and contain a minimum of 90% Garnacha Tinta and/or Garnacha Peluda
Garnacha del Emporda
47
A DOCa Rioja category of wine with no minimum aging requirement; also, a zonal classification in DOCa Rioja in which a wine does not conform to a single zone, municipality or vineyard
Generico
48
1970s prototype of a mechanized riddling machine; precursor of the gyropalette
Girasol
49
A designation for Espumosos de Calidad de Rioja that indicates extended lees aging (minimum 36 months) and vintage labeling
Gran Anada
50
A traditional aging category; vinos tintos must age for a minimum of 60 months in total of which a minimum 18 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 6 months must be spent in barrel; for DOCa Rioja, vinos tintos must age for minimum of 60 months in total, of which a minimum of 24 months must be spent in both barrel and bottle.
Gran Reserva
51
A cava that spends a minimum of 30 months on its lees and is finished as Brut, Brut Nature or Extra Brut
Gran Reserva Cava
52
A single-vineyard classification in DOQ Priorat (similar to Gran Cru in Burgundy); supersedes the Vi de Finca designation
Gran Vinya Calificada
53
Spanish for "hole"; in DO Lanzarote, a funnel-shaped hole dug approximately 10 ft/3m in diameter and 7-8 ft/2-2.5m deep
Hoyo
54
A subdivision of the Zona de Produccion consisting of only those vineyards planted in albariza soil
Jerez Superior
55
Spanish for "young"; recently replaced with the term "Generico"
Joven
56
A layer of small, porous, volcanic pebbles that blankets the topsoil in certain areas of the Canary Islands; also called picon
Lapilli
57
A layer of small, porous, volcanic pebbles that blankets the topsoil in certain areas of the Canary Islands; also called lapilli
Picon
58
An easterly 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
Levante (wind)
59
A hot, dry, dust-laden southwest wind originating over North Africa; largely impacts Valencia and Alicante in springtime
Leveche (wind)
60
A mixture of yeast and sugar added to initiate a second fermentation in the traditional method of sparkling wine production
Licor de tiraje
61
A shallow, copper-colored, decomposed slate/shale of low organic content that formed during Devonian and Carboniferous periods 416-318 mya; found largely in DOQ Priorat with pockets in DOs Montsant and Conca de Barbera
Llicorella
62
A vino rosado winemaking technique in DO Tierra de Leon (Castilla y Leon) in which whole clusters are added to a vat of fermenting must to create an explosive bouquet of aromatics in the finished wine
Madreo
63
A family-owned and family-farmed vineyard whose grapes are sold as a cash crop to wineries in Castilla y Leon
Majuelo
64
A sweet, white, unfortified wine produced from Malvasia; a historic wine of note produced in the Canary Islands
Malmsey
65
The area encompassing the nine towns entitled to grow grapes for sherry production
Marco de Jerez
66
A planting methodology used to minimize hydric stress; vines are planted in a chessboard-like pattern and spaced approximately 8 ft/2.5m apart in all directions
Marco Real
67
Spanish for "traditional method" [of sparkling wine production]
Metodo tradicional
68
A sweet fortified Moscatel de Alejandria must which does not undergo fermentation
Mistela de Moscatel
69
A 50/50 mixture of distilled grape spirit and mature sherry used to fortify sherry
Mitad y mitad
70
A designation in DO Monterrei which is awarded to wines made with a minimum of 85% of any native variety
Monterrei Superior
71
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
Mosto prensa
72
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
Mutage
73
A fortified sweet wine primarily crafted from Pedro Ximenez and/or Moscatel grapes; from DO Malaga
Pajarete
74
A limestone-rich silty-loam common to DO Montsant in Cataluna
Panal
75
A wire trellis affixed atop (granite) posts to form a grape parral/pergola
Parra
76
An overhead trellising system that allows for maximum air circulation within and around the canopy; promotes more even ripening and helps to prevent mildew
Parral
77
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 death of Vitis vinifera
Phylloxera
78
A term referring to an ungrafted grapevine; "free footed"
Pie franco
79
A cool, humid westerly or northwesterly wind that opposes the easterly Levante in southern Spain.
Poniente (wind)
80
Term for free-run juice in sherry production; typically used for the production of Fino sherries
Primera yema
81
Wine with an extremely oxidized character
Rancio
82
Terraces on which vines are planted
Ranas
83
Sherries that have spent time outside baking in the sun for 1-2 years; typically blended with sweetening agents to craft dessert wines
Rayas
84
Refers to the reclaiming of the Iberian Peninsula by Christian forces and the subsequent expulsion of the Moors/Islam
Reconquista
85
A clear, odorless sugar solution derived from grape must; used in sherry production to add sweetness without altering color, aroma or flavor
Rectified Concentrated Grape Must (RCGM)
86
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 6 months must be in barrel. This is also a designation for DO Cava and indicates a minimum 15 months sur lie aging; also a designation for Espumosos de Calidad de Rioja and indicates a minimum of 24 months sur lie aging.
Reserva
87
A cava that spends a minimum of 15 months on its lees (as opposed to the 9 month minimum for traditional cava)
Reserva Cava
88
A submerged river valley that is often branched or tree-like in shape with irregular banks of various elevations; not formed by glacier action
Ria
89
A special designation created by DO Ribera Sacra for red wines that contain a minimum 85% preferred varieties, including a minimum of 60% Mencia; white wines must contain 100% preferred varieties
Ribera Sacra Summum
90
A semi-sparkling rose from VC Valles de Benavente whose effervescence is achieved through a small injection of carbon dioxide
Rosado de Aguja
91
A soil type found in DO Montilla-Moriles; sandy topsoil atop clay subsoil
Ruedos
92
French for "bleeding the tank"; a technique employed to craft vino rosado; also referred to as sangrado
Saignee
93
French for "bleeding the tank"; a technique employed to craft vino rosado; also referred to as saignee
Sangrado
94
Decomposed granitic sands common to DO Montsant in Cataluna
Saulo
95
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
Segunda yema
96
The area encompassing the towns of Jerez de la Frontera, El Puerto de Santa Maria, and Sanlucar de Barrameda where sherry may be aged; also known as "Zona de Crianza"
Sherry Triangle
97
A fermentation technique whereby a portion of the solids remain with the unfiltered wine for 90-180 days; these slightly effervescent wines are bottled directly from the fermentation vessel without clarification or filtration
Sobremadre
98
An intermediate stage in the sherry classification process
Sobretable
99
An easterly wind that brings hot, dry weather to the Andalusian Plain in the spring and summer; also known as the Levante
Solano (wind)
100
A process in which grapes are dried on straw mats in DO Montilla-Moriles; concentrates sugars and doubles the potential alcohol
Soleo/Asoleado
101
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
Solera
102
A sweet wine made from sun-dried Pedro Ximenez grapes; made in DO Montilla-Moriles
Sweet PX
103
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
Tarragona Clasico
104
Large earthenware jar used for fermentation and wine storage
Tinaja
105
A sweet, fortified white wine from DO Ribeiro, Galicia, whose popularity engendered a vineyard planting craze in that area in the 17th & 18th centuries
Tostado do Ribeiro
106
A strong, cool, dry north wind that blows through Cataluna and Las Islas Baleares in the autumn, winter and spring
Tramontana (wind)
107
A Basque wine of local tradition that was brought back into commercial production during the 1980s by a group of dedicated wine producers
Txakoli
108
A designation in DO Valdeorras which is awarded to wines produced with at least 85% of the preferred varieties
Valdeorras Castas Nobles
109
A cane and spur pruning system used in DOs Jerez-Xeres-Sherry and Manzanilla-Sanlucar de Barrameda and DOCa Rioja
Vara y Pulgar
110
Until 2019, the highest quality designation in DOQ Priorat; Vi de Finca was superseded by the Vinya Classificada and Gran Vinya Classificada single-vineyard designations
Vi de Finca
111
A vineyard classification in DOQ Priorat and (similar to Lieu-dit in Burgundy) which delimits sites (paratges) according to geological and topographical features
Vi de Paratge
112
A high-profile village designation in DOQ Priorat and the first of its kind to incorporate historic and social factors into its charter
Vi de Vila
113
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
Vino (de Espana)
114
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
Vino de Calidad con Indicacion Geografica (VC)
115
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.
Vino de Indicacion Geografica Protegida (IGP)
116
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
Vino de la Tierra (VT)
117
Spanish for "fortified wine"
Vino de Licor
118
The lowest category on the Spanish wine quality pyramid; now labeled as Vino (de Espana)
Vino de Mesa
119
A Spanish wine category for highly regarded single-estate wines that have unique soils and/or mesoclimates; many lie outside established DO areas
Vino de Pago (VP)
120
White, rose, and red wines aged for a maximum of 6 months in Canary Island pine ("tea") barrels
Vino de Tea
121
Spanish for "sweet wine"
Vino dulce
122
Spanish for "white wine"
Vino blanco
123
Spanish for "sparkling wine"
Vino espumoso
124
A dry, fortified wine
Vino generoso
125
A sweet, fortified wine
Vino generoso de licor
126
An aromatized sweet wine made with the rinds of bitter oranges; made in Condado de Huelva
Vino Naranja
127
Spanish for "rose wine"
Vino rosado
128
Spanish for "red wine"
Vino tinto
129
Sweet, fortified, white wine made from sun-dried grapes in DO Ribeiro
Vino tostado
130
Wines used to deepen the color of sherry
Vinos de color
131
Spanish for "village wines"; a wine category in DOCa Rioja designating wine made from a single village
Vinos de Municipio
132
A sub-regional designation within DOCa Rioja; mostly used by producers in Rioja Alavesa and Rioja Alta
Vinos de Zona
133
A single-vineyard classification in DOQ Priorat (similar to Premier Cru in Burgundy); supersedes the Vi de Finca designation
Vinya Classificada
134
A designation allowed in DOQ Priorat for vines at least 75 years old or planted prior to 1945; Catalan for "old vines"
Vinyes Velles
135
A single-vineyard label designation in DOCa Rioja with specific quality parameters including lower yields, and hard harvested fruit from vines that are at least 35 years of age
Vinedo Singular
136
The area encompassing the towns of Jerez de la Frontera, El Puerto de Santa Maria, and Sanlucar de Barrameda where sherry may be aged; also known as the Sherry Triangle; literally translates to "Aging and Maturing Zone"
Zona de Crianza
137
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
Zona de Produccion
