BODY:The overall mouth feel or weight of a wine. Some tasters incorrectly attribute it to glycerin or glycol in wine (there is not enough in wine to make wine thick). The term may be related to the amount of dry extract in a wine (what is left when you remove the water).
BOUQUET: Bouquet Used generically to indicate how a wine smells, or more specifically to indicate aromas associated with bottle aging. A more technical term for this later definition is “tertiary aromas.”
BAG IN BOX:
One of the best packaging to conserve the wine. Some wineries offers in this “box” a very good quality wines, Sensawine offer to you the best wine in the best packaging, discover it.
AFTERTASTE: Term used to describe the taste left in the mouth after swallowing the wine. Both character and length of the aftertaste are part of the total evaluation. May beharsh, hot, soft and lingering, short, smooth, tannic, or nonexistent.
ALCOHOL: There are many different compounds that may be described as ‘alcohol’. Here we are referring to ethyl alcohol, the product of alcoholic fermentation of sugar by yeast. It’s presence is measured in percent volume (or “proof”).
AROMA:The intensity and character of the aroma can be assessed with nearly any descriptive adjective. (eg: from “appley” to “raisiny”, “fresh” to “tired”, etc.). Usually refers to the particular smell of the grape variety. The word “bouquet” is usually restricted to describing the aroma of a cellar-aged bottled wine.
In packaging, a bag-in-box or BiB is a type of container for the storage and transportation of liquids. It consists of a strong bladder (or plastic bag), usually made of several layers of metallised film or other plastics, seated inside a corrugated fiberboard box. The bag is supplied to the ‘filler’ as an empty pre made bag. The ‘filler’ then generally removes the tap, fills the bag and replaces the tap. The bags are available as singles for semi-automatic machines or as web bags, where the bags have perforations between each one. These are used on automated filling systems where the bag is separated on line either before the bag is automatically filled or after.
Sensawine use this packaging, we want to offer our best wines in the best packaging.
Verdejo is a variety of wine grape that has long been grown in Spain. The grape originated in North Africa, and was spread to Spain in about the 11th Century, possibly by Mozarabs. Verdejo was generally used to make a strongly oxidized, Sherry-like wine.
The Verdejo grapes are generally hasvested at night. This means that the grapes enter the cellar at the lower night-time temperature of between 10-15 C instead of the daytime temperature which in September can reach as high as 28 or 30 C. Lower temperatures means less oxidation, or browning of the juice. Verdejo wines are aromatic, often soft and full-bodied.
Tempranillo is a variety of black grape widely grown to make full-bodied red wines in its native Spain. Its name is the diminutive of the Spanish temprano (“early”), a reference to the fact that it ripens several weeks earlier than most Spanish red grapes. In the last 100 years it has been planted in another countries.
Tempranillo wines can be consumed young, but the most expensive ones are aged for several years in oakbarrels. The wines are ruby red in colour, with aromas and flavors of berries, plum, tobacco, vanilla, leather and herb.