#wine tasting term

• Amontillado — A traditional Spanish variety of Sherry wine, characterized by a dual aging process, initially biological (under a layer of yeast known as 'flor') and subsequently oxidative. This complex method endows it with an amber hue, a sharp, persistent aroma with pronounced hazelnut notes, and a dry, refined, and full-bodied palate.
• Roughish — Somewhat rough, moderately rugged, or slightly astringent; a diminutive adjective used to describe a texture, surface, or taste that exhibits a discrete harshness without becoming entirely hard; in oenology, it denotes a young, fresh wine with a slightly elevated acidity, and in folk botany, it is the name of a plant species in the borage family with leaves covered in rigid hairs.
• Astringency — The property or quality of a substance being astringent; a complex physiological phenomenon characterized by the sensation of dryness, roughness, and contraction of the mucous membranes, especially oral or cutaneous ones. In the sensory analysis of wines and foods, it represents the tactile, non-gustatory property derived from the precipitation of salivary proteins (specifically proline) by polyphenolic compounds.