| Termo |
Definição |
| cask |
A synonym for barrel. |
| cassis |
French Meaning "blackcurrant" and also a liqueur flavoured with blackcurrants, and used to describe the same character in wine, but implying a more pronounced or intense quality. |
| Casta |
Características comuns de um conjunto de videiras, provenientes de uma ou de várias plantas morfologicamente semelhantes, existindo castas autorizadas e recomendadas nas regiões demarcadas.
A mesma casta em solos e climas diferentes origina vinhos diferenciados, embora algumas componentes aromáticas próprias da casta se mantenham. |
| caudalie |
French From the Latin word cauda, meaning "tail", this is a unit of measure of the duration of a wine's finish. 1 Caudalie = 1 second of aftertaste. |
| Cava |
Nome dos espumantes espanhóis
|
| cava |
Spanish Spanish sparkling wine produced in many regions of the country but mostly in Catalonia around Barcelona. First produced in the 19th century, cava is made using the méthode champenoise, and was in fact originally called champaña, though the name was changed in 1970 to appease French authorities. Recent years have seen increased plantings of Chardonnay and Pinot Noir -- the grapes of Champagne -- in addition to the traditional local varieties, Macabeo, Xarel-lo and Parellada, which provide cava with its distinctively fruity and earthy aromas. |
| Cedro |
0 cheiro da madeira de cedro, normalmente ligado a vinhos envelhecidos em carvalho novo, talvez por associação com o cheiro da madeira utilizada nas caixas de charutos. |
| Cedro |
0 cheiro da madeira de cedro, normalmente ligado a vinhos envelhecidos em carvalho novo, talvez por associação com o cheiro da madeira utilizada nas caixas de charutos. |
| cépage |
French Meaning "grape variety". |
| Cercial/Cerceal |
Casta branca do Dão, Bairrada e Azeitão. Diferente do Sercial da Madeira.
|
| Ceroso |
Como na graxa ou na cera de velas; um dos cheiros associado ao Sémillon maduro e ao Chenin Blanc; é também uma impressão de textura. |
| Cetim |
Um dos muitos materiais cuja 'toque' e aspecto ajudam a descrever a textura do vinho. Outros muito mencionados são: seda, tafetá, renda, veludo. |
| chai or chais |
French Term used mostly in Bordeaux for a place where wine is stored in barrels. |
| Chambrear (fr. chambrer) |
O mesmo que ambientar.
|
| Champagne |
Denominação de origem controlada que se aplica aos vinhos espumantes naturais originários da região francesa de Champagne. |
| champagne |
Famous sparkling wine taking its name from the region in the northeast of France where it is produced and where sparkling wine largely originated. At one time the word was used generically in reference to just about any bubbly wine, but consumers now understand that true champagne must come from Champagne and the French government has gone to great lengths to eliminate the use of the name for any other wine. Some of the earliest sparkling wines were produced in Champagne and the region lends its name to the process used to make the finest sparkling wines in the world, the méthode champenoise. The business of champagne is unlike that of most other wines, centering on a number of merchants, or houses, many of which have been producing wines in their own distinct style for a hundred years or more. These houses sometimes have their own vineyards, but frequently they buy grapes from nearby growers who are ranked according to the quality of their grapes. Grape varieties that are used to make champagne are limited to Chardonnay and red grapes Meunier and Pinot Noir. The winemakers produce still wines, often blending many wines to arrive at a style that is consistent from year to year, before inducing the secondary fermentation which gives the wines their fizz. Most champagne is white, but when dark-skinned grapes are used for white champagne it is called blanc de noirs, and blanc de blancs when light-skinned grapes are used. Rosé champagne is also made and is usually the result of blending a small amount of red wine with white, though occasionally it is achieved through a short maceration on red skins. Champagne ranges from bone dry, called brut or extra brut, to extra dry and sec and to sweeter styles called demi-sec and doux, which are generally considered dessert wines. See also cuvée de prestige, disgorgement, dosage and riddling. |
| Chaptalização |
Processo (autorizado em alguns países mas proibído em Portugal) de adição de açucar ao mosto com o objectivo de fazer aumentar o grau alcoólico do vinho. |
| chaptalization |
A common technique used to increase the final alcoholic strength of a wine by adding sugar to the must before or during fermentation. The practice is accepted in some regions while frowned upon or even illegal in others. |
| Chardonnay |
Casta branca da região francesa da Borgonha, e uma das três castas principais da Champagne.
|
| Charmat method |
A less expensive alternative to the méthode champenoise for producing sparkling wines. The secondary fermentation is carried out in bulk in a large tank instead of in the individual bottles. Also called cuve close or the tank method. |
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