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Oenology Terms |
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Caoba
(Mahogany) |
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Colour that a "Reserva" (vintage) wine gets in advanced stages of ageing. |
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Capa
(Cloak) |
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Term referred to the colour of wines, more especifically to the colour intensity. |
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Caramelizado
(Caramelized) |
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The typical taste of toasted caramel that is present in some full-bodied wines. |
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Carnoso
(Meaty) |
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Taste of those dense full-bodied wines. |
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Cata
(Taste) |
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Procedure to examine those features of a wine which are relative to the perceptions you get through the senses (sight, smell and taste). |
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Cedro
(Cedar) |
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Aroma reminiscent of cedar wood, very often disguised with a soft perfume. |
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Cementerio
(Graveyard) |
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The section of the winery where "crianza" wines which belong to very old harvests are stored. The most usual is to find it underground and the space reserved for it is usually small. |
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Cereza
(Cherry) |
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Fruit used to compare the colour of wine due to its similarities. |
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Ciclo vegetativo
(Vegetative cycle) |
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The evolution and development cycle of a vine during a year of cultivation. |
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Clarete
(Claret) |
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Traditionally, this term used to define the red wines lacking colour, but nowadays it is used as a name for very light coloured rosé wines. |
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Complejo
(Complex) |
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Wines which have a wide range of very diverse flavours. |
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Con Carácter
(With Character) |
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The distinguishing feature in a wine which differentiates it from the rest for some detail related to its elaboration process. |
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Consejo Regulador |
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The organisation in charge of regulating and standardizing the performance of the agents listed under a "Denominación de Origen" (view under D entry). It is also responsible for the effective fulfillment of such regulations. |
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Corrimiento |
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When grapes are not formed at the corresponding stage of development of the vine. |
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Cosecha
(Vintage) |
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The year of a wine and the grape harvest of that year. |
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Cosechero
(Harvester) |
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The person who makes his own wine from his own crop. On most occasions the making is carried out using traditional techniques. |
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Crianza
(Ageing) |
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Procedure by which wines are aged, whether it be in a bottle or in an oak vat. |
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Crianza oxidativa
(Oxidation Ageing) |
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Taste of oak obtained through premature ageing processes by oxidation as a result of the oxygen that penetrates the vats or just during the wine racking from one deposit to another. |
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Cuajado |
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Stage in the development cycle of the vine when the formation of what will be the grape beans which have been fertilised is begun. |
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Cubierto
(Covered) |
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Very dark colour characteristic of some wines which is easily distinguishable because it almost prevents the light getting through. |
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