gamut: the range of colours and look of a wine.
demijohn: spherically-shaped glass bottle with a long, wide neck, of variable capacity.
sparkling: bubbly wine which contains carbon dioxide that is added industrially rather than existing naturally.
generous: a special wine, dry, slightly sweet or sweet, with an alcohol content greater than 15% -between 15 and 23% - due to fortifying or addition of alcohol.
geranium: unpleasant smell from a wine that is reminiscent of the scent of a geranium.
Glycerin-like: smooth, sweet taste.
glycerin: thick, colorless alcoholic substance that is created as grape juice ferments.
glucose: the kind of sugar found in grape juice.
neck: the upper part of the neck of a bottle.
Beaum� scale: the scale used to express the sugar content of grape juice.
Brix scale: another scale used to refer to the amount of sugar in grape juice.
alcohol content:  the percentage of alcohol contained by beverages.
Gran reserva: red wine that has been aged for two years in cask and three years in bottle, for white wine and ros� it is six months in cask and three-and-a-half years in the bottle. These periods vary according to the region or Denominaci�n de Origen, which is tantamount to a certificate of quality.
fatty: sticky sensation of high-quality tannins.
sediment: solid deposits that form after fermentation of wine in casks and tanks. Also called lees.
herbaceous: smell and taste of certain wines that recall those of vegetable material. Characteristic of grapes that have not ripened enough.
Holanda: a distilled eau-de-vie that comes from pure white wines, its maximum alcohol content is 65%.
skin: skin of ripe grapes.
horizon: Superimposed layers that form the cross-section of the land set aside for winemaking.
hollow: inconsistent flavor.