 AGREEABLE: says moderately sweet wine that retains residual reducing sugars. ACIDITY: The acidity helps to balance controlled wine, and brings freshness and nerve. When it is excessive, it becomes a perceived defect in the mouth. Conversely, if the wine does not have enough acidity to be soft and loose. VINTAGE: Year of vintage wine. Must appear on every bottle of wine. FRAGRANCE: natural organic substances present in wine, you give your table characteristic taste and smell. ASTRINGENT: astringent and drying sensation on the tongue is often due to high tannic extract. ATTACK: The first sensation that produces wine in your mouth. VELVETY: feeling soft, silky texture and pleasant on the palate reminiscent of the velvet. BARREL: It applies generally to the small oak barrel of 225 liters, widely disseminated throughout the world, which is used for rearing wines. WINERY: Install where the wine is produced. It also applies to the area of aging wine. BOUQUET: Aromas tertiaries that develop during aging or maturation of a wine. The palette is full of aromatic wine. TASTING: Evaluation of a wine through the senses, with technical, analytical and objective. WINE CELLAR: Heading home from a Spanish sparkling wine produced with the traditional method of fermentation in the bottle. Also used to refer to an underground cellar aging. HARVEST: It's called the year and the harvest of grapes or, generally, the properties of a harvest in relation to time and the growth cycle of the grapes. AGING: The process of aging and maturing of the wine. It is often applied generically to the positive or negative changes produced by the passage of time. DECANTING: Slow transfer of a wine bottle to a decanter before serving for oxygen or to remove solid particles. TASTING: sensory analysis of wine without excessive rules and precise rules. Analyze the senses with a wine. OENOLOGY: Science that deals with wine and its production. SKIN: Skin surrounding pulp or fleshy part of the grape. Lees: Sediments of yeasts, or coloring matter tánica in the bottle that can be eliminated in decanting. RIPENING: Biological Transformation of the grape for which a series of acidic substances are converted into sugars. MATURITY: Point ideal for aging wine is ready to be bottled or tasted. MOST unfermented grape juice. NOSE: The smell that follows a wine. OXIDATION: chemical reaction in which the wine comes into contact with oxygen. The wine loses freshness, while changing their color. RETASTE: Regusto a wine that is kept in the language after being swallowed. SOMMELIER: Person in charge of wine and liquor at hotels and restaurants. Tannins: Substance of phenolic compounds that are found in wine and has an astringent effect and rough on the palate. It comes from the skins of the grapes. Also the oak provides for raising the bark tannins its own plant. It is very important in the aging of wine. In young reds are large amounts of tannin, while the old amount is smaller. REGION: Viña or area with unique characteristics that give personality to the wines produced there. Odors and flavors of wine are often clearly influenced by the conditions peculiar to the land where the grapes were harvested. VARIETY: Type grape distinctive features. HARVEST: Action to collect the grapes on the vines. WINE: alcoholic liquid obtained by fermentation of the fruit juice of Vitis vinifera, that is, fresh grapes or slightly pasificadas, introducing a minimum graduation alcohol natural learned. VITIS: Family plant that belongs to the vine. The most important for viticulture is Vitis vinifera, which has about 8,000 different varieties. | 
