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Oenology Terms |
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D.O. |
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Abbreviation of "Denominación de Origen"
("Denominación de Origen" is a prestigious product classification which is awarded to food products, such as wines, cheeses, sausages and hams that are roduced in designated Spanish regions according to stringent production criteria. D.O. labels serve as a guarantee of quality). |
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D.O.C. |
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Abbreviation of "Denominación de Origen Calificada" (qualified "Denominación de Origen"). |
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Dátiles
(Dates) |
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Reminiscent of the sweet and raisin-like taste of this fruit. |
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Denominación de Origen |
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Term which names certain food of special characteristics which are common to the products listed under it. It also refers to the geographical location where certain food is produced. |
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Denominación de Origen Calificada |
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Those Origin Certificates which have had a series of rules and requirements which are more stringent than the usual ones established. |
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Denso
(Dense) |
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The taste provided by the body of a meaty wine. |
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Despalillado |
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Procedure to separate the branches from the grapes. |
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Desván
(Loft) |
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Smell of old dry wood usually breathed in a loft. It is typical of very old wines which have aged for several years in also very old wooden vats. |
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Dorado
(Gold/Golden) |
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A reddish-yellow colour similar to gold. |
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Dulcedumbre
(Sweetness) |
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Touch slightly appreciated in dry flavoured wines. |
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Dulcificado
(Sweetened) |
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Taste of wines with that typical sweetness taste. |
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