YEAR: 1. Wine harvest year. 2. Harvest. 3. Aging system consisting of letting the wine age without adding lately distilled wines.

BLEND: Mixture of two or more wines to improve the quality of the end product. It’s called just “blend” in some Spanish-speaking nations like Chile.

AGING: 1. Aging process endured by wines in barrels and bottles during at least one year, a period after which it acquires distinctive features such as color, smell and flavor. 2. Quality wine subjected to an aging process in wooden or glass containers.

ENOGRAPHY*: The knowledge related to the characteristics of a particular wine in a certain place.

ENOLOGY: The knowledge related to the making process of wines.

SPIRITS: 1. Wine of high alcoholic content. 2. Liquor. 3. Distilled liquor.

CARBONIC MARINADING: A technique applied in the making of red wines whereby full grapes endure enzymatic intracellular fermentation. It’s performed in the making of smooth and aromatic wines.

MATCHING: The harmony between a wine and a dish of food based on flavor, smell and taste.

TANNIN: Organic element present in grapes that provide wines with a harsh and astringent taste. It can be found in the skin, the pips and the woody stems of grapevines. During the aging process, oak wood also provides the kind of tannin seen in its vegetable bark. It can be labeled as hard, soft or mild, depending on their features.