|SPEAKING ITALIAN WINE LANGUAGE
In Italian there are many specific words to talk about wine that have original and evocative sounds that recount all the outstanding subtleties to be found in a glass of wine.
Abboccato-Demi-sec: wine that offers a slight sensation of sweetness.
Acerbo-Sour: wine that is slightly sour and disharmonious in the mouth because it is too young.
Acescenza-Ascetic: an alteration that causes the wine to become vinegar.
Affinamento-Refinement: stage in the aging of wine following maturation that coincides with a period of evolution and stabilization in wood barrels or in bottles.
Allappante-Astringent: when wine causes puckering due to the presence of excessive tannins.
Amabile-Mellow: wine in which one can distinguish a sweet taste.
Ambrato-Amber: white wine with amber tones.
Ampio-Full-bodied: refers to a complex and varied perfume.
Antociani-Anthocyanins: pigments in the berry skins.
Appassimento-Withering: dehydration of the grape berries in order to concentrate sugars and aromatic substances.
Aranciato-Orange coloured: red-orange tone typical of red wines that have been very well aged.
Aromatico-Aromatic: wines with perfumes that stand out, proffering the natural odoriferous characteristics of the vine species it comes from.
Assemblaggio-Blending: the combination of different wines or grapes; synonymous with blend or cuvée.
Barrique-Oak barrel: small oak barrel with a capacity of about 225 liters used for aging wine.
Bouquet: the array of aromatic components of a wine.
Brillante-Bright: wine that is so limpid, luminous and transparent that it reflects light, which is generally related to the presence of perlage.
Caldo-Hot: wines with high alcohol that give the impression of “heat” when tasted.
Carente-Empty: wine lacking bouquet and depth.
Corpo-Body: related to the extract, or what remains after volatile substances have been evaporated: tannins, acids, mineral salts, sugars and pectic substances.
Corto-Short: wine with an aroma and flavor that are not very persistent.
Cristallino-Crystalline: wine with no particles in suspension and having its own luminosity.
Cru: term of French origin that indicates a plot of vineyard that is particularly good.
Debole-Weak: wine with little structure.
Dorato-Golden: white wine with a yellow tone tending toward gold.
Enologia-Enology: discipline and technique covering the science of wine and winemaking.
Equilibrato-Balanced: wine in which the smooth sensations (from sugars, alcohols and polyalcohols) and hard ones (from mineral salts, tannins and acids) are balanced.
Etereo-Ethereal: used to describe the fragrance derived from aging.
Fecce-Lees or dregs: residue left over from fermentation composed of skins, grape seeds and stalks eliminated through transfers.
Fermentazione alcolica-Alcoholic fermentation: process during which yeasts transform the sugars from the grape berries into alcohol and carbon dioxide.
Fermentazione malolattica-Malolactic fermentation: process during which bacteria transform malic acid from the grapes into Lactic acid.
Fine: a wine is considered fine when it has a good taste-olfactory quality, is elegant and balanced.
Floreale-Flowery: wine with a floral fragrance.
Franco: clean and precise fragrance specific to the typology of the vine species.
Fresco-Fresh: wine that is sufficiently acidic.
Fruttato-Fruity: wine with a fruity fragrance.
Glicerina-Glycerol: a member of the family of polyalcohols that plays an important role in determining the consistency and the extract of a wine.
Granato-Garnet colored: particular red tonality typical of moderately aged red wines.
Immaturo-Immature: wine that is not yet ready for consumption.
Leggero-Light: wine with low alcohol content.
Limpidezza-Clear: absence of suspended particles.
Magro-Thin: bodiless wine.
Maturazione-Maturation: first phase of aging wine that happens in large recipients made of cement, fiberglass, wood or steel.
Molle-Flaccid: wine lacking in tannic acid.
Morbido-Soft: wine with a good concentration of alcohol and glycerol.
Oidio-Oidium: fungus that attacks the vine.
Ossidazione-Oxidation: chemical reaction due to contact of wine with oxygen.
Paglierino-Straw yellow: white wine with a yellow, straw-colored hue.
Pastoso-Pasty: excessively soft, very alcoholic wine rich in glycerol.
Peronospora: parasite that attacks the vine.
Persistente-Persistent: said of a wine with a long-lasting perfume and flavor.
Piatto-Flat: not very acidic, not very fresh wine.
Porpora: reddish-purple tonality that recalls the typical cardinal color of young red wines. Pronto-Ready: wine in its ideal period to drink.
Robusto-Robust: very structured wine.
Rubino-Ruby: tone of red like the gem.
Speziato-Spicy: wine that has aromas recalling spices.
Spigoloso-Sharp: not very soft.
Stucchevole-Velvety: an excessively sweet wine.
Velato-Veiled: wine with suspended particles.
Verdolino-Greenish-yellow: a tone of yellow found in very young, light, fresh white wines.
Vinoso-Vinous: a young wine with the typical perfumes of vinification, of fermenting skins and seeds.