| Termo |
Definição |
| Tabaco (folhas de) |
Aroma por vezes associado aos Tempranillo (nada tem a ver com charutos). |
| table wine |
A term used to differentiate standard wine from stronger fortified wine or sparkling wine. In some countries it is meant to designate the lowest quality level of wine produced, as in France, where it is called vin de table. The same is true of Spain's vino da mesa, Portugal's vinho de mesa and Germany's Tafelwein, but in the case of vino da tavola in Italy, many of the country's finest wines illogically appear under that heading. European Union guidelines stipulate that all wine produced must fall into one of two categories: table wine or the superior quality wine. |
| Tanino |
Componente essencial nos vinhos que deriva das películas das uvas e também da madeira nova. Indispensável para a longevidade dos vinhos, pode provocar a senseção de aspereza na boca se os vinhos forem consumidos novos. |
| tank method |
Another name for the Charmat method for making sparkling wine. |
| tannic |
Describes a wine with a strongly astringent flavour due to the presence of tannins. |
| tannins |
A group of chemical compounds that occur naturally in some fruits, such as grapes, and in tree bark and wood -- part of a larger group of substances called phenolics. They are more prevalent in red grapes than in white and are extracted mostly from the skins, seeds and stems during maceration, and also from oak barrels used for ageing wine. Tannins play an important role in helping wines age, but can impart a bitter, astringent taste to young wines. |
| tart |
Tasting term applied to wines that are high in acid. |
| tartaric acid |
The most plentiful acid found in grapes, this chemical is relatively rare in other fruits and is one of the keys to the suitability of grapes for winemaking. Tartaric acid is a large component of the flavour of a wine and helps to maintain its colour, however, as potassium tartrate (or cream of tartar) it can leave a deposit of crystals in wine. |
| tartrates, tartrate crystals |
These harmless crystals, a by-product of tartaric acid, are possibly alarming to consumers who might mistake them for shards of glass. As a result, winemakers often try to control them through a stabilization process. |
| tawny |
A style of port. |
| TBA |
A frequently used, and forgivable, abbreviation of Trockenbeerenauslese. |
| tears |
Also called legs these are the streaky, viscous traces that, with certain wines, will cling to the sides of a glass. Frequently mistaken as a sign of high sugar content, they are more an indication of a higher level of alcohol. |
| thin |
Describes a wine with insufficient body, alcohol or acidity. |
| Tinta |
Os vinhos tintos que têm um sabor metalino e ácido, sendo, por vezes, parcos em textura. |
| toast |
Refers to the process of heat treating the inner surface of an oak barrel before it is used for storing wine. The amount of "toast" -- how much heat is applied and for how long -- is a factor in the amount of tannins the wine absorbs from the wood, and plays a large part in the flavour of the wine. Generally, more toast results in less pronounced tannins and produces flavours that are toasted or burnt rather than raw or green. Burgundy barrels generally have more toast than those of Bordeaux. |
| topping up |
The adding of wine to a barrel or other container to replace that lost to evaporation. Necessary to prevent oxidation. See ullage. |
| Trufas |
Há alguns apreciadores que encontram esta fragrância fugidia nos vinhos Nebbiolo da região de Piemonte (Itália), zona excelente para as trufas brancas. |
| typicity |
Winetasting term used to indicate the degree to which a wine is typical of its origins -- its variety, geography, and sometimes vintage. |
