Referring to wine, it means pumping over or to dip the cap or hat during fermentation of red wines, or to carry out a secondary fermentation in tank, cask or bottle.

 

Smoky, pleasant smell that is found in red and white wines, resembling that of freshly toasted bread.

 

Spicy vegetable smell resembling that of Havana cigars. It is characteristic of some wines and sometimes has the colour of blond tobacco (English cigarette) in some rancid, sweet red wines or in very evolved ones.

 

Dessert wine produced with grapes affected by noble rot, in the Tokay region (Hungary). In Alsace, this name is abusively attributed to Pinot Gris.

 

Apparatus invented in the Douro region and used to open bottles of very old Port wine whose cork can't be removed with a common corkscrew. The tongs lower extremity, after strongly heated on fire, embraces the neck of the bottle, below the cork, for a few moments. Next, the tongs are removed and the neck of the bottle is placed in contact with cold water, immediately breaking at the spot where it was heated by the tongs. The part of the neck with the cork is removed and the wine is ready to be served.

 

To cut the ends of the grapevine's stalks with a scissors or knife.

 

Term used for Moscatel de Setúbal wines that, at the end of the 19th Century and beginning of the 20th Century, were shipped to be sold in far places. When the wines weren't sold, they would return to the home port and one began to notice that, whenever that happened, the wines' organoleptic characteristics improved. It was found that this phenomenon was due to the great temperature variations the wines underwent during the trip. This gave origin to a heating process called estufagem, which is still used in the production of some wines.

 

White variety that was formerly much grown in Galicia and Portugal. It was widely expanded in America, though today it is only grown in Chile.

 

Sum of titrable acids when the wine is adjusted to pH7 by addition of a titrable alkaline solution (CO2 and total SO2 are not comprised in this value).

 

Human sense that makes us perceive the sensations in the skin and mucosae. When a wine is in contact with the buccal mucosae - tongue, lips, inner cheeks, gums and palate - it arouses tactile sensations that allow us to understand its consistency, temperature, texture, etc.