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Spanish Wine Scholar > Glossary > Flashcards

Glossary Flashcards

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1
Q

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

A

Abrigo

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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

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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

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4
Q

A semi-red wine unique to DO Valdepenas

A

Aloque

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5
Q

Spanish for “vintage”; term used on sherry labels

A

Anada

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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

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7
Q

Sand; a soil type in DO Jerez-Xeres-Sherry or DO Manzanilla-Sanlucar de Barrameda

A

Arenas

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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

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9
Q

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

A

Anticyclone

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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

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11
Q

Clay; a soil type in DO Jerez-Xeres-Sherry or DO Manzanilla-Sanlucar de Barrameda

A

Barros

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12
Q

Spanish for “winery”

A

Bodega

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13
Q

Spanish for “barrel”; a term used in DOs Jerez and Manzanilla-Sanlucar de Barrameda

A

Bota

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14
Q

Orange wines made in Cataluna (DO Terra Alta); white wines vinified with skin contact resulting in orange hues

A

Brisats

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15
Q

The process of blending dry & sweet sherries to create cream sherry.

A

Cabaceo

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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

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17
Q

A reddish clay often mixed with limestone gravels or stones; found on the island of Mallorca

A

Call Vermell

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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

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19
Q

Spanish sparkling wine produced using the metodo tradicional (traditional method)

A

Cava

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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

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21
Q

A strong, dry, cooling north/northwesterly wind blowing through Rioja, Navarra, Aragon and Cataluna in Autumn & Winter.

A

Cierzo (wind)

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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

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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

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24
Q

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

A

Colleiteiro

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25
Q

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.

A

Consejo Regulador

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26
Q

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

A

Cordon trenzado

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27
Q

Spanish for “harvest” or “vintage”; also refers to a category of wine with no aging requirement.

A

Cosecha

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28
Q

Grape growers in Rioja who produce a red wine via a unique combination of carbonic maceration and wild yeast fermentation.

A

Cosecheros

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29
Q

Spanish for “banks” [of a river]; steep slopes

A

Costers

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30
Q

Spanish for “nurseries”; a term referring to a tier of butts within a solera that contain sherry of the same age

A

Criaderas

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31
Q

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)

A

Crianza

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32
Q

Refers to legally defined areas of grape/wine production

A

Denominacion de Origen (DO)

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33
Q

Refers to DOs that have attained the highest quality levels for at least 10 years

A

Denominacion de Origen Calificada/Qualificada (DOCa/DOQ)

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34
Q

A distilled wine used in sherry production typically made from Airen

A

Destilado

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35
Q

“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.

A

Doble pasta

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36
Q

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

A

Embat

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37
Q

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

A

En cabeza

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38
Q

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

A

En rama

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39
Q

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”

A

En vaso

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40
Q

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

A

Espaldera

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41
Q

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.

A

Espumosos de Calidad de Rioja

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42
Q

In sherry production, a term referring to a film of surface yeasts

A

Flor/ Velo de flor

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43
Q

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

A

Foehn effect

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44
Q

A famous sweet wine from DO Alicante crafted from overripe Monastrell grapes

A

Fondillon

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45
Q

Large wooden casks that hold 300L (or more) of wine

A

Foudres

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46
Q

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

A

Garnacha del Emporda

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47
Q

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

A

Generico

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48
Q

1970s prototype of a mechanized riddling machine; precursor of the gyropalette

A

Girasol

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49
Q

A designation for Espumosos de Calidad de Rioja that indicates extended lees aging (minimum 36 months) and vintage labeling

A

Gran Anada

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50
Q

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.

A

Gran Reserva

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51
Q

A cava that spends a minimum of 30 months on its lees and is finished as Brut, Brut Nature or Extra Brut

A

Gran Reserva Cava

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52
Q

A single-vineyard classification in DOQ Priorat (similar to Gran Cru in Burgundy); supersedes the Vi de Finca designation

A

Gran Vinya Calificada

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53
Q

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

A

Hoyo

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54
Q

A subdivision of the Zona de Produccion consisting of only those vineyards planted in albariza soil

A

Jerez Superior

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55
Q

Spanish for “young”; recently replaced with the term “Generico”

A

Joven

56
Q

A layer of small, porous, volcanic pebbles that blankets the topsoil in certain areas of the Canary Islands; also called picon

A

Lapilli

57
Q

A layer of small, porous, volcanic pebbles that blankets the topsoil in certain areas of the Canary Islands; also called lapilli

A

Picon

58
Q

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

A

Levante (wind)

59
Q

A hot, dry, dust-laden southwest wind originating over North Africa; largely impacts Valencia and Alicante in springtime

A

Leveche (wind)

60
Q

A mixture of yeast and sugar added to initiate a second fermentation in the traditional method of sparkling wine production

A

Licor de tiraje

61
Q

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

A

Llicorella

62
Q

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

A

Madreo

63
Q

A family-owned and family-farmed vineyard whose grapes are sold as a cash crop to wineries in Castilla y Leon

A

Majuelo

64
Q

A sweet, white, unfortified wine produced from Malvasia; a historic wine of note produced in the Canary Islands

A

Malmsey

65
Q

The area encompassing the nine towns entitled to grow grapes for sherry production

A

Marco de Jerez

66
Q

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

A

Marco Real

67
Q

Spanish for “traditional method” [of sparkling wine production]

A

Metodo tradicional

68
Q

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

A

Mistela de Moscatel

69
Q

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

A

Mitad y mitad

70
Q

A designation in DO Monterrei which is awarded to wines made with a minimum of 85% of any native variety

A

Monterrei Superior

71
Q

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

A

Mosto prensa

72
Q

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

A

Mutage

73
Q

A fortified sweet wine primarily crafted from Pedro Ximenez and/or Moscatel grapes; from DO Malaga

A

Pajarete

74
Q

A limestone-rich silty-loam common to DO Montsant in Cataluna

A

Panal

75
Q

A wire trellis affixed atop (granite) posts to form a grape parral/pergola

A

Parra

76
Q

An overhead trellising system that allows for maximum air circulation within and around the canopy; promotes more even ripening and helps to prevent mildew

A

Parral

77
Q

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

A

Phylloxera

78
Q

A term referring to an ungrafted grapevine; “free footed”

A

Pie franco

79
Q

A cool, humid westerly or northwesterly wind that opposes the easterly Levante in southern Spain.

A

Poniente (wind)

80
Q

Term for free-run juice in sherry production; typically used for the production of Fino sherries

A

Primera yema

81
Q

Wine with an extremely oxidized character

A

Rancio

82
Q

Terraces on which vines are planted

A

Ranas

83
Q

Sherries that have spent time outside baking in the sun for 1-2 years; typically blended with sweetening agents to craft dessert wines

A

Rayas

84
Q

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

A

Reconquista

85
Q

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

A

Rectified Concentrated Grape Must (RCGM)

86
Q

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.

A

Reserva

87
Q

A cava that spends a minimum of 15 months on its lees (as opposed to the 9 month minimum for traditional cava)

A

Reserva Cava

88
Q

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

A

Ria

89
Q

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

A

Ribera Sacra Summum

90
Q

A semi-sparkling rose from VC Valles de Benavente whose effervescence is achieved through a small injection of carbon dioxide

A

Rosado de Aguja

91
Q

A soil type found in DO Montilla-Moriles; sandy topsoil atop clay subsoil

A

Ruedos

92
Q

French for “bleeding the tank”; a technique employed to craft vino rosado; also referred to as sangrado

A

Saignee

93
Q

French for “bleeding the tank”; a technique employed to craft vino rosado; also referred to as saignee

A

Sangrado

94
Q

Decomposed granitic sands common to DO Montsant in Cataluna

A

Saulo

95
Q

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

A

Segunda yema

96
Q

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”

A

Sherry Triangle

97
Q

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

A

Sobremadre

98
Q

An intermediate stage in the sherry classification process

A

Sobretable

99
Q

An easterly wind that brings hot, dry weather to the Andalusian Plain in the spring and summer; also known as the Levante

A

Solano (wind)

100
Q

A process in which grapes are dried on straw mats in DO Montilla-Moriles; concentrates sugars and doubles the potential alcohol

A

Soleo/Asoleado

101
Q
  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
A

Solera

102
Q

A sweet wine made from sun-dried Pedro Ximenez grapes; made in DO Montilla-Moriles

A

Sweet PX

103
Q

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

A

Tarragona Clasico

104
Q

Large earthenware jar used for fermentation and wine storage

A

Tinaja

105
Q

A sweet, fortified white wine from DO Ribeiro, Galicia, whose popularity engendered a vineyard planting craze in that area in the 17th & 18th centuries

A

Tostado do Ribeiro

106
Q

A strong, cool, dry north wind that blows through Cataluna and Las Islas Baleares in the autumn, winter and spring

A

Tramontana (wind)

107
Q

A Basque wine of local tradition that was brought back into commercial production during the 1980s by a group of dedicated wine producers

A

Txakoli

108
Q

A designation in DO Valdeorras which is awarded to wines produced with at least 85% of the preferred varieties

A

Valdeorras Castas Nobles

109
Q

A cane and spur pruning system used in DOs Jerez-Xeres-Sherry and Manzanilla-Sanlucar de Barrameda and DOCa Rioja

A

Vara y Pulgar

110
Q

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

A

Vi de Finca

111
Q

A vineyard classification in DOQ Priorat and (similar to Lieu-dit in Burgundy) which delimits sites (paratges) according to geological and topographical features

A

Vi de Paratge

112
Q

A high-profile village designation in DOQ Priorat and the first of its kind to incorporate historic and social factors into its charter

A

Vi de Vila

113
Q

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

A

Vino (de Espana)

114
Q

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

A

Vino de Calidad con Indicacion Geografica (VC)

115
Q

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.

A

Vino de Indicacion Geografica Protegida (IGP)

116
Q

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

A

Vino de la Tierra (VT)

117
Q

Spanish for “fortified wine”

A

Vino de Licor

118
Q

The lowest category on the Spanish wine quality pyramid; now labeled as Vino (de Espana)

A

Vino de Mesa

119
Q

A Spanish wine category for highly regarded single-estate wines that have unique soils and/or mesoclimates; many lie outside established DO areas

A

Vino de Pago (VP)

120
Q

White, rose, and red wines aged for a maximum of 6 months in Canary Island pine (“tea”) barrels

A

Vino de Tea

121
Q

Spanish for “sweet wine”

A

Vino dulce

122
Q

Spanish for “white wine”

A

Vino blanco

123
Q

Spanish for “sparkling wine”

A

Vino espumoso

124
Q

A dry, fortified wine

A

Vino generoso

125
Q

A sweet, fortified wine

A

Vino generoso de licor

126
Q

An aromatized sweet wine made with the rinds of bitter oranges; made in Condado de Huelva

A

Vino Naranja

127
Q

Spanish for “rose wine”

A

Vino rosado

128
Q

Spanish for “red wine”

A

Vino tinto

129
Q

Sweet, fortified, white wine made from sun-dried grapes in DO Ribeiro

A

Vino tostado

130
Q

Wines used to deepen the color of sherry

A

Vinos de color

131
Q

Spanish for “village wines”; a wine category in DOCa Rioja designating wine made from a single village

A

Vinos de Municipio

132
Q

A sub-regional designation within DOCa Rioja; mostly used by producers in Rioja Alavesa and Rioja Alta

A

Vinos de Zona

133
Q

A single-vineyard classification in DOQ Priorat (similar to Premier Cru in Burgundy); supersedes the Vi de Finca designation

A

Vinya Classificada

134
Q

A designation allowed in DOQ Priorat for vines at least 75 years old or planted prior to 1945; Catalan for “old vines”

A

Vinyes Velles

135
Q

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

A

Vinedo Singular

136
Q

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”

A

Zona de Crianza

137
Q

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

A

Zona de Produccion

Spanish Wine Scholar (8 decks)

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