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| Vainilla: Aromatic, distinctive tannic substance generally given to the wine by the wood. |
| Varietal: Wine elaborated from grapes with the same stump or grapevine. It could be 100% varietal. According to the allowance by legal rules, in order to be called varietal, it must have a predomince until 75% of an only stump. They have influence in the colour, the texture and part of the savour of wine. |
| Varnish: It is a characteristic smell in very old wines or in the distilled ones due to an alcoholic oxidation after a long ageing in barrels. The characteristics of the varnished wood since a long time ago are near to the smells which releases the ageing liquors in wood. |
| Vevelty: It is a smooth sensation, silky and pleasant in mouth, characteristic of the big wines which have refined their edges of tannins in process of aging in bottle. |
| Vigorous: Young wine of positive healthy and vital flavor taste. |
| Vinous:It has smell and natural taste of the wine. It is positive and pleasant; it has firm character and intense qualities. |
| Vintage: Category of Oporto wines produced in years with exceptional harvests. In the Champagne, it indicates that its season correspond to an extraordinary harvest. |
| Vitality: Applicable to fresh and young wines or a wine which hold young conditions. |
| Volatile (Volatile acidity): In major or minor measure, it is presented in all the wines. Its excess is undesirable and it can be the first signal to the acetic deterioration. |
| Voluptuous: Balanced among the soft, sweet, grade, fruity and mature. |
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