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Oenology Terms |
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Tánico
(Tannin) |
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Flavour derived from a high tannin content which gives a somewhat rough flavour. |
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Terroso
(Earthy) |
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Smell of wet soil very typical in some grape varieties like cabernet and merlot. |
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Tinto
(Red Wine) |
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Wine obtained from "tinta" (red) varieties with the peculiarity of not separating the skin from the must before fermentation. |
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Tipo mediterráneo
(Mediterranean type) |
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Typical of varieties grown in warm climate areas like the Mediterranean. Alcoholic, sweet and toasty aromas are mingled. |
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Toffee |
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Aroma found in some old reds of toasted caramel or coffee sweets. |
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Torrefacto
(High roast) |
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Taste which is similar to toasted coffee, with a sweet caramel touch. It is typical of wines which have undergone ageing in certain vats or obtained from very ripe fruits. |
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Trasiego
(Racking) |
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Procedure where a wine is poured from one cask to another at a certain point (or several times) or from one container to another. When the pouring is among vats the decantation and oxigenation of the wine is made at the same time. |
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