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Spanish Wine Scholar 2 > Glossary > Flashcards

Glossary Flashcards

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1
Q

Abrigo

A

Spanish for “wall” in DO Lanzarote, walls surround vines planted in hoyos and serve as windbreaks

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2
Q

Albariza

A

A water-retentive soil containing 30% to 80% chalk mixed with limestone, sand and clay found in DOs Jere-Xérès-Sherry, Manzanilla-Sanlúcar de Barrameda, and Montilla-Moriles

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3
Q

Albero

A

Absorbent sand used as flooring in sherry bodegas, also, the local name used for Albariza soil in DO Montilla-Moriles

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4
Q

Aloque

A

A semi-red wine unique to DO Valdepeñas - Clarete style with red and white grapes fermented together (Cencibel and Airen)

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5
Q

Añada

A

“Vintage” used on Sherry labels

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6
Q

Añejo (matured)

A

In DO Carineña for intensely oxidized wines >15% ABV and 24m in barrel “Mature”

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7
Q

Arenas

A

Sand, a soil type in DO Jerez-Xérès-Sherry or DO Manzanilla-Sanlúcar de Barrameda

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8
Q

Arrope

A

A dark syrup obtained by heating grape must over a slow fire until 1/5 volume

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9
Q

Anticyclone

A

A weather system with high atmospheric pressure at its center and calm rotating winds

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10
Q

Azores High

A

“Azore Anticyclone” - Impacts Iberian Peninsula & points east in summer, typically bringing blue skies, dry air, and hot temps

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11
Q

Barros

A

Clay, a soil type in DO Jerez-Xérès-Sherry or DO Manzanilla-Sanlúcar de Barrameda

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12
Q

Bodega

A

Winery

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13
Q

Bota

A

Barrel

Used in DO Jerez-Xérès-Sherry or DO Manzanilla-Sanlúcar de Barrameda

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14
Q

Brisats

A

Orange wine made in Cataluña; white wines vinified with skin contact

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15
Q

Cabeceo

A

Process of blending dry and sweet sherries to produce cream sherry

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16
Q

Calatayud Superior

A

Designation within DO Calatayud for wines made from low-yielding vines at least 50 years+ with minimum 85% Garnacha

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17
Q

Call Vermell

A

Reddish clay mixed with limestone gravels or stones found on Mallorca

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18
Q

Carbonic Maceration

A

Enzymatic fermentation that takes place inside whole grape berries for light tannins and aromatics

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19
Q

Cava

A

Spanish sparkling wine produced método tradicional

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20
Q

Cava de Paraje Calificado

A

“Qualified Vineyard Estate Cava” highest quality designation DO Cava.

  1. Hand harvest
  2. Single vineyard
  3. Vines 10years +
  4. 36m ageing on lees
  5. Vintage dated
  6. Brut, Extra Brut, Brut Nature
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21
Q

Cierzo

A

Strong, dry, cooling north/NW wind blowing through Rioja, Navara, Aragón and Cataluña in autumn and winter. Originates when there is an anticyclone over the Bay of Biscay.

Chases away humidity and moderating temperatures, this allows the grapes to ripen more gradually and with less disease pressure.

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22
Q

Clarete

A

Winemaking process where red and white grapes are crushed together and vinified as red wine for light-red/semi-red wine

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23
Q

Clàssic Penedès

A

Cava designation within DO Penedès.

  1. Must be 100% organic
  2. Aged for minimum 15 months on lees
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24
Q

Colleiteiro

A

A boutique winery with annual production under 60,000 liters utilizing estate-grown grapes in Ribeiro, Galicia

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25
Q

Consejo Regulador

A

Spanish Regulating Council

Regulates viticulture and winemaking, QC including age requirements and proof of origin

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26
Q

Continental

A 
Widest diurnal and seasonal variations
Strong winds 
High humidity
Irregular rainfall
Early frost
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27
Q

Cordón Trenzado

A

Found in Canary Islands

Vines are braided as the grow to form long ropes; allowing them to be moved for other crops in growing season

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28
Q

Cosecha

A

Harvest or vintage and to wines with no aging requirements

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29
Q

Cosecheros

A

Grape growers in Rioja producing red wine via carbonic maceration and wild yeast fermentation

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30
Q

Costers

A

River Banks or Steep Slopes

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31
Q

Criaderas

A

“Nurseries” - a term referring to a tier of butts within a solera that contain sherry of the same age

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32
Q

Crianza

A

Aging category

  1. Tintos = >24m, >6m in barrels
  2. Blancos = >18m, >6m in barrels
  3. Rosados = >18m, >6m in barrels
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33
Q

Denominación de Origen

A

“DO” Legally defined areas of grape/wine production also DOP

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34
Q

Denominación de Origen Calificada / Qualificada

A

DOs that have attained highest quality level for at least 10 years

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35
Q

Destilado

A

“Distilled”

or term used for distilled wine used in sherry production typically made from Airén

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36
Q

Doble Pasta

A

“Double Pulp”
Unique and traditional method to vinify grapes in DO Utiel-Requena & Manchuela
Skins and pulp of Bobal vino rosado added to a fermenting Bobal must for a “double maceration” = higher extract and tanic vino tintos

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37
Q

Embat

A

Soft, humid breeze on Mallorca
Wind blows over land during daylight and fades after sunset
Imparts saline notes to many island wines

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38
Q

En Cabeza

A

Vine training where the head of the vine is trained downward in order to allow the leaf canopy to protect the fruit growing underneath

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39
Q

En Rama

A

“On the Branch”

Biologically-aged sherry that are very lightly filtered to remove suspended particles but do not undergo further clarification or stablization

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40
Q

En Vaso

A

Bush Vines

Vine training where the trunk is head-pruned and kept short resembling a bush or French “gobelet”

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41
Q

Espaldera

A

Vine training where the trunk is established 1 meter off the ground, 1 or 2 permanent arms (cordons) rest on support wire; VSP

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42
Q

Espumosos de Calidad de Rioja

A

“Quality Sparking Wines of Rioja”
Optional designation DO Cava zone
Only labeling option for sparkling producers outside Rioja’s DO Cava area

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43
Q

Flor / Velo de Flor

A

In Sherry production, term used for film on the surface yeast

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44
Q

Foehn Effect

A

Warm, dry winds on the leeward side of a mountain caused by condensation of water vapor (and the heat that is generated) on. the windward side

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45
Q

Fondilión

A

Famous sweet wine from DO Alicante crafted from overripe Monastrell with 10 year aging (solera optional)

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46
Q

Foudres

A

Large wooden casks that hold 300 liters or more of wine

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47
Q

Garnacha del Empordà

A

DO Empordà’s special category for vinos de licor. Wines carrying this label are made from overripe grapes, must be a minimum 90% Garnatxa (Tinta, Peluda, and/or Roja), and are generally aged for a minimum of 2 years.

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48
Q

Genérico

A

Generic
DOCa Rioja category for wines with no minimum aging requirements
Zonal classification which a wine does not conform with a single zone, muni or vineyard

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49
Q

Girasol

A

1970s prototype of mechanized riddling machine, precursor to gyropalette

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50
Q

Gran Añada

A

Designation for Espumosos de Calidad de Rioja for extended lees ageing >36m and vintage labeling

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51
Q

Gran Reserva

A

Tintos = >60m, 18m in barrel (>24m for Rioja)

Blanco/Rosado = >48m, >6m in barrel

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52
Q

Gran Reserva Cava

A

Minimum 30m on lees finished Brut, Extra Brut or Brut Nature

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53
Q

Gran Vinya Classificada

A

Single vineyard classification in DOQ Priorat
Similar to Grand Cru
Supersedes Vi de Finca

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54
Q

Hoyo

A

“Hole”

DO Lanzarote funnel shaped holes 3m diameter, 2.5m deep

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55
Q

Jerez Superior

A

Only vineyards on Albariza soil

Subdivision

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56
Q

Joven

A

Young

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57
Q

Lapilli or Picón

A

Layer of small, porous, volcanic pebbles that blankets topsoil in the Canary Islands

58
Q

Levante
Levanter
Solano

A

Easterly wind, gentle and moist but becomes hot, intense and dry over land

59
Q

Leveche

A

Hot, dry dusty SW wind originating over North Africa; largely impacts Valencia and Alicante in springtime

60
Q

Licor de Tiraje

A

Mixture of yeast and sugar added to initiate 2nd fermentation in. traditional method sparkling

61
Q

Llicorella

A

Shallow, copper-colored, decomposing slate/shale of low organic content formed during the Devonian & Carboniferous periods 416-318m years ago. Found in DOQ Priorat with some in Montsant & Conca de Barberà

62
Q

Madreo

A

Vino rosado made in DO León using whole clusters to vats of fermenting must for explosive bouquet of aromatic wines

63
Q

Majuelo

A

Family-owned/farmed vineyards whose grapes are sold as cash crops in Castilla y León (Cigales)

64
Q

Malmsey

A

Sweet, white, unfortified wine produced from Malvasia; historic in the Canary Islands

65
Q

Marco de Jerez

A

Area encompassing the nine towns entitled to grow grapes for sherry production

66
Q

Marco Real

A

Planting methodology used to minimize hydric stress; vines are planted in a chessboard pattern and spaced 2.5m apart in all directions

67
Q

Maritime

A

Lowest variance of diurnal and seasonal temperatures.
Lowest temperature and rainiest

Mild winters
Dry and warm summer
Cloudy (fog mist)

68
Q

Método Tradicional

A

Spanish for “traditional method” sparkling wine production

69
Q

Mistela de Moscatel

A

A sweet fortified Moscatel de Alejandría must which does not undergo fermentation

70
Q

Mitad y Mitad

A

50/50 mix of distilled grape spirit and mature sherry used to fortify sherry

71
Q

Monterrei Superior

A

DO Monterrei award to wines made with >85% native grapes

72
Q

Mosto prensa

A

In sherry production, a term to press fraction that receives the most pressure, thus coarser extract, less elegant juice used in distillation

73
Q

Mutage

A

Winemaking technique where neutral grape spirit is added to fermenting must in order to arrest fermentation, boost ABV and leave residual sugars

74
Q

Pajarete
Paxarete
Paxarette

A

Fortified sweet wine crafted from PX and/or Moscatel grapes from DO Málaga

75
Q

Panal

A

Limestone-rich silty-loam common in DO Monstant in Cataluña

76
Q

Parra

A

Wire trellis affixed atop granite posts to form Parral (Pergolas)

77
Q

Parral

A

Pergola
Max air circulation
Promotes even ripening
Prevents mildew

78
Q

Phylloxera

A

Sap sucking insect that feeds on the roots and leaves of grape vines which kills the vines

79
Q

Pie franco

A

Ungrafted vines Phylloxera free

80
Q

Poniente

A

A cool, humid westerly / NW wind that opposed the easterly Levante in southern Spain

81
Q

Primera Yema

A

Free-run Juice in Sherry Production

Often used for Fino sherries

82
Q

Rancio

A

Wine with an extremely oxidized character

83
Q

Rañas

A

Terraces on which vines are planted, sedimentary quartzite and clay (river deposits and slope wash (Madrid)

84
Q

Rayas

A

Sherries that have spent time outside baking in the sun for 1-2 year, typically blended with sweeting agents to craft dessert sherries

85
Q

Reconquista

A

“Reconquest”

Refers to reclaiming of the Iberian Peninsula by Christian forces and the subsequent expulsion of the Moors/Islam

86
Q

Rectified Concentrated Grape Must

A

Clear, odorless sugar solution derived from the grape must; used in sherry production to add sweetness without altering color, aroma, flavor

87
Q

Reserva

A

Tintos = >36m, >12m barrel
Blancos / Rosados = >24m, >6m barrel
DO Cava = >15m lees
Espumosos de Calidad = >24m lees

88
Q

Reserva Cava

A

> 15m lees (vs 9m lees)

89
Q

Ría

A

A submerged river valley that is often branched or tree-like in shape with irregular banks of various elevations; not formed by glacial action

90
Q

Ribera Sacra Summum

A

Special designation for DO Ribeira Sacra red wines
>85% preferred varietes; include >60% Mencia
White 100% preferred wines

91
Q

Rosado de Aguja

A

Semi-sparkling rosé from VC Valles de Benavente and gets effervescence through injections of CO2

92
Q

Ruedos

A

Soil found in DO Montilla-Moriles.

Sandy soil atop clay subsoil

93
Q

Saignée

Sangrado

A

Bleeding the tank

94
Q

Sauló

A

Decomposed granitic sands common in DO Montsant in Cataluña

95
Q

Segunda Yema

A

Term referring to the juice extracted from the 1st gentle pressing of sherry must used in Oloroso sherries

96
Q

Sobremadre

A

“With Mother”
Fermentation where portions of solids remain unfiltered for 90-180 days.
Slight effervescent
Bottled without clarification or flitration

97
Q

Sobretabla

A

Intermediate stage in the sherry classification process

98
Q

Solano

A

Easterly wind that brings hot, dry weather to the Andalusian Plain in the spring and summer (Levante)

99
Q

Soleo/Asoleado

A

A process in which grapes are dried on straw mates in DO Montilla-Moriles concentrating sugars and doubling potential alcohol

100
Q

Solera

A
  1. Vertical cask of 1 type of sherry from many vintages
  2. Bottom row of butts
  3. Dynamic aging for partial withdrawal of older wine and newer wine
  4. Fractional blending and aging
101
Q

Sweet PX

A

Sweet style of sun-dried Pedro Ximénez grapes

DO Montilla-Moriles

102
Q

Tarragona Clásico

A

Designation for high ABV vino dulce crafted from overripe grapes, aged 12 years in oak.
Sometime put in soleras

103
Q

Tinaja

A

Large, earthenware jars used for fermentation and wine storage

104
Q

Tostado do Ribeiro

A

Sweet, fortified white wines from DO Ribeiro

Popular in 17/18th centuries

105
Q

Tramontana

A

Strong, cool, dry north wind that blows through Cataluña and Las Islas Baleares in autumn, winter and spring

106
Q

Txakoli

A

Basque white wine saved in 1980s

107
Q

Valdeorras Castas Nobles

A

Designation in DO Valdeorras which awarded to wines producing >85% preferred

108
Q

Vara y Pulgar

A

“Stick and Thumb”
Can and spur pruning where every other year one cane with 7-8 buds and 1 short spur with 1-2 buds.
Used in Jerez, Manzanila, Rioja

109
Q

Vi de Finca

A

Was highest quality designation for DOQ Priorat until 2019
Now Vinya Classificada and
Gran Vinya Classificada

110
Q

Vi de Paratge

A

Vineyard classification in DOQ Priorat which delimits sites (paratges) according to geological and topographical features

111
Q

Vi de Vila

A

High profile village designation in DOQ Priorat
1st to incorporate historic and social factors
Approved sub-zone

112
Q

Vino (de España)

A

Refers to wines previously bottled Vino de Mesa. Lowest rung on Spanish wine pyramid.
Without geographic inidication, grape & harvest year may appear on label

113
Q

Vino Blanco

A

White wine

114
Q

Vino de Calidad con Indicación Geográfica

VC

A

Intermediary category between VT and DO

115
Q

Vino de Indicación Geográfica Protegida (IGP)

A

EU category with less strict production guidlines than DO/DOCa
Vino de la Tierra (VT) falls under this category

116
Q

Vino de la Tierra

VT

A

Spanish country wine
IGP quality
More relaxed that DO/DOCa

117
Q

Vino de Licor

A

Fortified wine

118
Q

Vino de Mesa

A

Lowest quality on the Spanish wine pyramid

119
Q

Vino de Pago

VP

A

Spanish wine category for highly regarded single-estate wines with unique soils and/or mesoclimates, may be outside DO areas

120
Q

Vino de Tea

A

White, Rosé and red wines aged for max 6m in Canary island pine (“tea”) barrels

121
Q

Vino Dulce

A

Sweet wine

122
Q

Vino espumosos

A

Sparkling wines

123
Q

Vino generoso

A

Dry, fortified wines

124
Q

Vino generoso de licor

A

Sweet, fortified wines

125
Q

Vino Naranja

A

Aromatized sweet wines made with rinds of bitter oranges

DO Condado de Huelva

126
Q

Vino rosado

A

Rosé wines

127
Q

Vino Tinto

A

Red Wines

128
Q

Vino tostado

A

Sweet, fortified, white wine made from sun-dried grapes

DO Ribeiro

129
Q

Vino de color

A

Wines used to deepen the color of sherry

130
Q

Vinos de Municipio

A

Village wines; a wine category in DOCs Rioja designating wine made from a single village

131
Q

Vinos de Zona

A

A sub-regional designation within DOCa Rioja

Mostly used for producers in Alavesa and Alta

132
Q

Vinya Classificada

A

Single-vineyard classification in DOQ Priorat supersedes Vi de Finca

133
Q

Vinyes Velles

A

Old Vines

Allowed in Priorat for vines 75+ years or planted before 1945

134
Q

Viñedo Singular

A 
Single Vineyard
DOCa Rioja
1. lower yields
2. Hand harvest
3. 35+ year old vines
135
Q

Zona de Crianza

Sherry Triangle

A

Aging and Maturing Zone

Jerez, Santa Maria, Sanlucar de Barrameda

136
Q

Zona de Producción

A

Production Zone
9 towns which Consejo Regulador considers suitable for growing grapes for sherry & Manzanilla in soils of albariza, arenas and barros

137
Q

Adegas

A

Bodega

138
Q

Rivoyra Sacrata

A

Sacred River

139
Q

Colluvium

A

Slope wash associated with rañas

140
Q

What are Vinalopó soils?

A

Limestone found in Alicante

141
Q

What are La Marina soils?

A

Clay soils found in Alicante

Spanish Wine Scholar 2 (35 decks)

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