Glossary entry (derived from question below)
Spanish term or phrase:
entrada
English translation:
attack/first impression
Added to glossary by
Comunican
Jul 8, 2020 19:01
3 yrs ago
47 viewers *
Spanish term
entrada
Spanish to English
Other
Food & Drink
Wine
In regard to wines - which I'm fairly adept at drinking, but not so good at describing ;-)
"La entrada es fresca y con volumen"
"Se presenta un vino franco con una entrada amplia y sedosa"
"En boca la entrada es suave"
Is it simply "entry"?
Many thanks.
"La entrada es fresca y con volumen"
"Se presenta un vino franco con una entrada amplia y sedosa"
"En boca la entrada es suave"
Is it simply "entry"?
Many thanks.
Proposed translations
(English)
Proposed translations
+4
1 hr
Selected
First impression /attack
In French there is 'entree en bouche' and via this I've found
The so- called “attack” is described by the sensations during the first 2-3 seconds when we put the wine in our mouth. This is the first impression of a wine, usually analyzed by the point of the tongue....
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Note added at 1 heure (2020-07-08 20:19:20 GMT)
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Confirmation of the term 'attack':
The Attack Phase
This is the initial impression that the wine makes on your palate. The Attack is comprised of four pieces of the wine puzzle: alcohol content, tannin levels, acidity, and residual sugar. These four puzzle pieces display initial sensations on the palate. Ideally, these components will be well-balanced.31 mars 2019
The so- called “attack” is described by the sensations during the first 2-3 seconds when we put the wine in our mouth. This is the first impression of a wine, usually analyzed by the point of the tongue....
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Note added at 1 heure (2020-07-08 20:19:20 GMT)
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Confirmation of the term 'attack':
The Attack Phase
This is the initial impression that the wine makes on your palate. The Attack is comprised of four pieces of the wine puzzle: alcohol content, tannin levels, acidity, and residual sugar. These four puzzle pieces display initial sensations on the palate. Ideally, these components will be well-balanced.31 mars 2019
Peer comment(s):
agree |
Carol Gullidge
: w. Attack. And I too used to translate masses of French wine texts (including one book for a chateau!), and came to the same conclusion as you!
41 mins
|
agree |
philgoddard
: I also found some hits for "entry".
1 hr
|
agree |
Jane Martin
: I think you are right.
11 hrs
|
agree |
Rebecca Reddin
: This is definitely conventional winespeak for the taster's experience of the first few seconds of a wine.
11 hrs
|
4 KudoZ points awarded for this answer.
Comment: "Attack is what I used. Many thanks all."
11 mins
entry, entrance
yea, I think it's entry.
Peer comment(s):
agree |
philgoddard
: I don't think your reference is very good, but I found some hits for this, and it seems the most obvious solution.
2 hrs
|
disagree |
Rebecca Reddin
: I'm sorry, but that's not the term we use in wine in English.
12 hrs
|
18 mins
in mouth sensation/tasting
Peer comment(s):
agree |
Muriel Vasconcellos
: Based on the description in your Wikipedia reference.
7 mins
|
neutral |
Carol Gullidge
: not the same as the initial impression, or "Attack"
1 hr
|
disagree |
Rebecca Reddin
: Agreed with Carol, this is related to 'mouthfeel', but isn't the same as an initial impression.
12 hrs
|
-1
14 mins
its intake
https://dictionary.cambridge.org/us/dictionary/spanish-engli...
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Note added at 15 mins (2020-07-08 19:16:32 GMT)
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It goes down smoothly.
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Note added at 17 mins (2020-07-08 19:19:00 GMT)
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https://www.healthline.com/nutrition/benefits-of-wine
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Note added at 41 mins (2020-07-08 19:42:18 GMT)
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'its ingestion"
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Note added at 15 mins (2020-07-08 19:16:32 GMT)
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It goes down smoothly.
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Note added at 17 mins (2020-07-08 19:19:00 GMT)
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https://www.healthline.com/nutrition/benefits-of-wine
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Note added at 41 mins (2020-07-08 19:42:18 GMT)
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'its ingestion"
Peer comment(s):
neutral |
Muriel Vasconcellos
: Your reference is about quantity consumed.
11 mins
|
You don't agree with "goes down smoothly"?
|
|
neutral |
ormiston
: The intake of the wine goes down smoothly?!
1 hr
|
I never said that. Obviously, it's the wine that goes down smoothly.
|
|
disagree |
Rebecca Reddin
: I'm sorry, but for marketing texts, we don't talk about wine intake or ingestion.
12 hrs
|
OK, Rebecca. I agree with your assessment, since I have actually translated creative marketing texts in the past.
|
+2
1 hr
mouthfeel
The initial experience of the entry of wine into the mouth is called "mouthfeel".
https://books.google.co.uk/books?id=5YY0DwAAQBAJ&pg=PA298&lp...
Mouthfeel: Describes the sensation of wine in the mouth. Most descriptors are related to texture, for example: silky, smooth, velvety and rough. Mouthfeel is influenced by wine components, as acidity can be sharp, alcohol can be hot, tannins can be rough and sugar can be thick or cloying.
https://www.winespectator.com/glossary/index/id/GL_mouthfeel
https://books.google.co.uk/books?id=5YY0DwAAQBAJ&pg=PA298&lp...
Mouthfeel: Describes the sensation of wine in the mouth. Most descriptors are related to texture, for example: silky, smooth, velvety and rough. Mouthfeel is influenced by wine components, as acidity can be sharp, alcohol can be hot, tannins can be rough and sugar can be thick or cloying.
https://www.winespectator.com/glossary/index/id/GL_mouthfeel
Peer comment(s):
agree |
Cecilia Gowar
: We were writing at the same time!
3 mins
|
neutral |
ormiston
: Appropriate term but it doesn't include the 'initial' idea
15 mins
|
You are right and I have changed my mind!
|
|
agree |
mariana mendes
34 mins
|
agree |
Katarina Peters
46 mins
|
neutral |
philgoddard
: I think the word "initial" in your first reference is wrong. I agree with the second reference.
1 hr
|
I think you are right, this is sensation in the mouth, not the initial sensation.
|
|
disagree |
Rebecca Reddin
: As you've said, mouthfeel is specifically about texture, not the overall impression and not specifically during the first few seconds. I think you and Cecilia are close; it's related, but I think there's a better option.
11 hrs
|
1 hr
mouthfeel
Mouthfeel: Describes the sensation of wine in the mouth. Most descriptors are related to texture, for example: silky, smooth, velvety and rough. Mouthfeel is influenced by wine components, as acidity can be sharp, alcohol can be hot, tannins can be rough and sugar can be thick or cloying.
https://www.winespectator.com/glossary/index/word/M
https://www.winespectator.com/glossary/index/word/M
Peer comment(s):
agree |
Katarina Peters
43 mins
|
Thanks Katarina!
|
|
neutral |
Carol Gullidge
: don't disagree with your description for mouthfeel; it's just that it's not the same as the initial impression, or Attack
54 mins
|
disagree |
Rebecca Reddin
: While related, mouthfeel isn't about the taster's initial idea from the first few seconds, but rather their overall impression of texture specifically throughout the duration of time the wine is being experienced.
11 hrs
|
Discussion
Attack: The initial taste of a wine in the mouth.
https://www.thewinecellarinsider.com/wine-topics/wine-educat...
https://books.google.co.uk/books?id=hYVAAQAAQBAJ&pg=PA46&lpg...
https://www.proz.com/kudoz/spanish-to-english/wine-oenology-...
And another one (with a different interpretation of "entrada (en boca)":
https://uvadoc.uva.es/bitstream/handle/10324/15763/TFG_F_201...