cata de vinos

I’ve been spending a lot (too much?) time trying to mine Spanish terms associated with wine. Discovering a large list of these is only somewhat useful for reading menus in Spain which is the primary purpose of my project. But sometimes you look where the light is, not where your keys are (this is a cliche in USA, perhaps not obvious to others).

Anyway cata de vinos is not quite what it says literally. The literal translation is simple – ‘wine tasting’, something rather obvious that any of us do when we drink wine, at a restaurant or at a party or wherever. BUT, there is a more formal meaning which is spelled out in this Spanish language Wikipedia article.  This is the kind of tasting “professionals” do to write all those articles (or a description of a particular wine on a menu) in all that wonderful (and frankly somewhat snobbish) wine jargon.

Any kind of tasting that involves comparative analysis requires training but also requires a vocabulary that can be fairly precisely defined and used by different tasters in the same way. We amateur wine “tasters” often don’t really know these terms.

I was surprised to find a number of fairly detailed sources, in Spanish (both the terms and definitions) covering “official” cata de vinos. While many of these terms would not have a precise (or sometimes any) meaning to us amateurs it’s still worthwhile to attempt to dig them out.

So this has been a long duration for me doing this since I found such rich and extensive, but difficult to process sources. By now I’d hoped to provide a more complete post on this subject but I’m still not done so this is just a fragment to demonstrate some of the issues of decoding vocabulary like this, especially for a non Spanish-speaker.

The source I’ll discuss here is Vocabulario del Vino that is reached by the Glosario tab at a site © 2011-2017 Enominer.  Try as I have I can’t actually figure out who/what Enomier is! (no translation I can find)    It is a web domain name as per https://www.enominer.com/ but it doesn’t have an About… to actually figure out what this is. I suspect it’s a publisher of magazines about wine but that’s just a guess. The page name containing the glossary is diccivino.html which, again I’m guessing, I think just a contraction of diccionario and vino. And in the many searches I’ve done trying to expand on the definitions here I seem to have encountered very similar lists at other URLs so despite the © at this site (no idea if it really is their copyrighted material or a copy from elsewhere) some/all of this glossary is published elsewhere on the web. Which, btw, doesn’t help me when I search to just find what I already have as text from this glossary. The sub-heading under the name at this site just says:

cultura del vino, desarrollo rural y ciencias de la tierra Wine culture, rural development and Earth sciences

As explanation of their glossary the webpage explains that it is presenting a formal terminology.

Toda ciencia o materia cuenta con un conjunto ordenado y sistemático de términos y de su correspondiente significado.

La viticultura y la enología no son una excepción.

Aún siendo comúnmente admitido que la cata de vinos es una acción de los sentidos que aprecian sensaciones de aromas y sabor con un contenido más subjetivo que objetivo,
no es menos cierto que hay un conjunto de normas y reglas no escritas que permiten traducir las apreciaciones sensoriales que influyen principalmente en la cata de un vino (vista, olfato y gusto) en valores que pueden comprobarse de una forma objetiva.

All science or matter has an ordered and systematic set of terms and their corresponding meaning.

Viticulture and winemaking are no exception.

Although it is commonly accepted that wine tasting is an action of the senses that appreciate sensations of aromas and flavor with a more subjective than objective content,
it is no less true that there is a set of rules and unwritten rules that allow the translation of sensory appreciations that influence mainly in the tasting of a wine (sight, smell and taste) in values ​​that can be checked in an objective way.

They divide their glossary in four sets:

Términos relativos al color Color-related terms
Términos relativos al aroma. Terms related to the aroma
Términos relativos al sabor. Terms related to taste
Otros términos. Other terms

So I’ve been churning through these using both Google and Microsoft to do the translations. So as a fragment of this work here are a few terms (from the sabor/taste set under R):

rancio

Vino oxidado, licoroso y seco. Es un defecto en los vinos de mesa, pero no en los vinos generosos.

stale Rancio

Rusty, dry and dried wine. It is a flaw in table wines, but not in generous wines.

Oxidized wine, liqueur and dry. It is a defect in table wines, but not in generous wines. 

Purple text is the Google Translation and black text is the Microsoft (inside MSWord translation). Note that Google doesn’t translate rancio to ANY English word. This has been common in analyzing the cata terms as many don’t seem to have a direct English equivalent and thus require a lot of research to make a guess. Microsoft picked ‘stale’. Looking at my usual two online dictionaries, spanishdict.com and Oxford I get a variety of English terms for rancio:  rancid (the obvious cognate), mellow (interesting this is the wine sense), ancient, long-established, stale (bread sense), antiquated, old-fashioned, sour and unpleasant. That’s a lot to choose from to decide what rancio means in the cata sense; IOW, how would a professional taster apply this term and if they were also fluent in English what English term would they use?

So we look at how it is defined. In the first phrase of the definition:

Vino oxidado, licoroso y seco.

Google and Microsoft have some significant difference. MSFT translates oxidado as ‘rusty’ (a valid dictionary literal translation) but Google uses the more appropriate ‘oxidized’. Even a somewhat amateur taster like me is familiar with ‘oxidized’ as a flaw in wine and ‘rusty’ is a chemical oxidation process but not likely to really apply in this case.  Likewise for licoroso  MSFT and Google disagree and in my research I think both are wrong (although Google’s liqueur  is closer.  licoroso is a concept that doesn’t really have a single English equivalent, only a definition which is ‘strong; of high alcoholic content’.

So we still haven’t quite got this figured out but the critical clue lies in the next sentence and the words vinos generosos. Both Google and Microsoft translate this literally (generous wines) BUT in this case this is a very specific word pair that really means a type of sherry as explained in this source which indicates generoso is a regulated term of Consejo Regulador.

Now actually this issue (sherry versus table wines) has occurred many times in studying the cata vocabulary.  I’ve learned that Spain is actually the leading wine producer (by volume) in the world, surpassing both France and Spain and also easily California (which as a former citizen, to me, is US, when it comes to wine). Simply put the fortified sherry wines are quite different from the lower alcohol table wines and thus tastes, aroma (bouquet) and color attributes can be quite different.

So in this case this source is telling us that an acceptable (possibly desirable) taste in sherry is not attractive in table wines BUT it is hardly the same as rancid (I doubt even in sherry this is good) or oxidized or any of the other translations of rancio. So if I were forced to pick an English equivalent I would go with ‘mellow’/’ancient’. And this shows the problem – these words don’t really describe this taste but none of the other translations do either.

In short, especially trying to understand the specialized vocabulary of cata de vinos you really have to have experience tasting, in Spain, in the context of all the wines available in Spain. It’s basically not possible to translate this over to English.

And since rancio looks a lot like rancid so a non-Spanish speaker who saw this as a term describing a wine it’s unlikely they’d try it, which, according to this, they shouldn’t if it is table wine but should if it’s sherry.

I had planned to discuss several other R taste terms but this post is already too long so I’ll merely mention one more:

retronasal

Es el aroma de menor intensidad que el olfato que se percibe por vía interna desde el paladar cuando respiramos por la boca con una pequeña cantidad de vino en la cavidad bucal.

Aftertaste Retronasal

It is the aroma of less intensity than the smell that is perceived by internal way from the palate when we breathe through the mouth with a small amount of wine in the oral cavity.

It is the aroma of less intensity than the smell that is perceived internally from the palate when we breathe through the mouth with a small amount of wine in the oral cavity.

Again the stuff in purple is Google’s Translation. Interestingly Microsoft actually picked a translated English word (aftertaste) for retronasal. But to my eye retronasal doesn’t even look Spanish at all and thus might be a loanword from English. In fact it is. But what does it mean? Actually finding a description of this in English wine tasting sources shows approximately the same thing as the translation (almost identical between Google and Microsoft) of the definition.

The funny thing is I didn’t know what retronasal meant BUT I’ve actually done exactly what it’s definition describes (if I was told this term I’ve forgotten but I don’t believe I ever knew it). Not long after moving to California and just as California was becoming a major player in wine (hard to believe it once was poorly regarded, decades ago) I took a course on California wines and how to do tasting at a community college in the Bay Area. We were actually taught how to do this – take a sip, hold the wine in your mouth, open your mouth slightly and breathe in. The sensation one gets is entirely different than just tasting (mouth closed) or the aftertaste (breathing in after swallowing). And if you’ve ever watched a professional tasting you see the tasters doing this (and of course, also spitting out the possibly very expensive wines they’re tasting).

Anyway this diversion in my project has taken a lot of time and hasn’t provided a great deal of material to put in my corpus for my menu translation app but it has certainly provided a lot of opportunity to see challenges in translation.

So I’ll leave you, Dear Reader, with a couple of quiz questions.

aguja

Vino con contenido carbónico perceptible al paladar y visiblemente observado al descorchar la botella. El gas carbónico procede de su propia fermentación y da sensación picante y agradable

needle

Wine with carbonic content perceptible to the palate and visibly observed when uncork the bottle. Carbon dioxide comes from its own fermentation and gives a pungent and pleasant feeling

quebrado

Vino alterado por las quiebras, que afectan al color.

broken

It was altered by bankruptcies which affect the color.

What English equivalent would you use for aguja and quebrado?

And there are about 50 more of these just in this source!

 

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