In a previous entry, we started, with the letter A, our particular wine glossary. We now continue with letter B and C:

BALSAMIC: it is said of the aroma like resin or balsam. Vainilla, incense and conifer smells also fall into this category.

BARREL: or cask, normally made of oak. It is the container used to store and age wines.

BITUMEN: aroma that is reminiscent of tar or asphalt, or abrasion of rubber.

BODY: it refers to the feeling in the mouth, the weight, density and fullness sensed across the palate.

CABERNET FRANC: is a red wine variety, native from Burdeaux, France, and is one of the best quality grapes around the world. Very rich in tannins and colours and is well suitable to elaborate aged wines. It is cultivated all over the world but grows best in warmer climates.

CABERNET FRANC: also a red wine variety native from Burdeaux, like her relative the Cabernet Sauvignon. The berries look small and nicely rounded, they have a fine, thin skin and moderately astringent pulp.

CASEIN: it is a milk protein used in the fining process. It removes the sediments and eliminates de cloudy appearance. Vegetarians and Vegans might object to this process.

CARBONIC: the gas generated in big amounts during the alcoholic fermentation. A bottled wine may contain variable amounts of carbonic, supplying a touch of freshness and producing a certain tingling in the palate. When the gas is produced endogenously, we talk about a semi-spakling or a natural sparkling wine, depending on the gas pressure. If the gas has be artificially added, we may refer to it as aerated sparkling wine.

CAVA: Spanish spakling wine elaborated according to the traditional méthode Champenoise.

CÉPAGE: a Gallicism, a concept borrowed from French, meaning grape variety.

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