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Sep 24, 2010 08:02
14 yrs ago
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Spanish term

vinos abocados

Spanish to English Other Wine / Oenology / Viticulture
How can I differentiate between "vinos abocados" and "vinos semidulces /dulces" in English?
Full context:
"Clasificación según contenido en azúcar
Vinos secos. Contienen 50 g/l azúcares"
Proposed translations (English)
4 medium sweet wines
4 medium wines
References
definitions vary!

Discussion

Rick Larg (asker) Sep 27, 2010:
Good point Arianna, but do you have an alternative idea to help me resolve what I see as a predicament?
Arianna Aguilar Sep 27, 2010:
There are different classification systems of wine. You would have to define which one it is..the German and the European (Spanish/French) are different.. "off dry" comes from the German designation. The European is "medium sweet" or "semi-sweet" or something to that effect.
fionn Sep 24, 2010:
good solution I see what you mean - now you put it like that it sounds like a good way of resolving the puzzle!
Rick Larg (asker) Sep 24, 2010:
Thank you fionn In fact, I am toying with the idea of calling the wines with a sugar content of 5 - 15 gr/l, 'off-dry' so leaving the field clear for the 'abocados' to be called 'medium dry'. The sugar contents in the Wiki table and my text don't coincide anyway.
I confess I am not convinced by 'medium' standing alone, though I am very grateful for all contributions.
fionn Sep 24, 2010:
off-dry not helpful Don't think 'off-dry' is helpful since it is further to the dry end of the scale than semiseco/medium-dry. I reckon that in THIS context of a graduated scale, however you might want to translate the more subtle descriptive meanings abocado has elsewhere, it makes sense to use 'medium' - especially since the grams/litre of sugar don't correspond to the EU norms in the refs Gilla found. If you check that wikipedia table on the page you mention, you'll see it does in fact have five options in the English row, including 'medium'.
Rick Larg (asker) Sep 24, 2010:
Possible solution: off-dry http://www.nissleywine.com/Wine_Selection.htm
"Dryness/Sweetness. We have found that sweetness level is very important to the consumer. In our region of Central Pennsylvania, many people prefer that a wine be sweet, while others prefer dry (the absence of detectable sweetness). Accordingly, our wines range from very dry to very sweet, with many levels in between. Each label contains a dryness/sweetness designation to help you determine whether the wine might fit your taste. Dry, Off-dry, Semi-dry, Semi-sweet and Sweet are the five designations we use"
Rick Larg (asker) Sep 24, 2010:
EU reg Very pleased indeed, as you say. Wikipedia had in fact come up trumps with the same info. Which is when I posted the question!
http://en.wikipedia.org/wiki/Sweetness_of_wine
Noni Gilbert Riley Sep 24, 2010:
EU regulation 753/2002 This regulates the terms describing sweetness which can be used to describe table wines and quality wines, but since the range is only dry, medium dry, medium sweet, and sweet, that doesn't really help.... Bet you're pleased with this info.

Proposed translations

11 mins

medium sweet wines

Previously mentioned in ProZ terminology a couple of times
Note from asker:
Yes, I saw those entries. But they don't help me to differentiate between wines that are 'abocados', and 'semidulces'.
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16 mins

medium wines

This would be the right term on the scale from dry to sweet, in the middle you have medium-dry, medium, medium- (or semi-) sweet.
Although it may be used as a catch-all term for fortified wines in some contexts (as per previous answer) here it would not make any sense as you can have both sweet and dry fortified wines (sherry, port etc)

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Note added at 19 mins (2010-09-24 08:21:51 GMT)
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Ref for first example sentence: http://www.sfwe.com/pdf/wineries/Gonzalez Byass/Dossier_Gonz...
Example sentence:

Abocado or Medium – Blend of Oloroso or Amontillado wines with sweet Pedro Ximenez wine.

English dry medium dry medium, medium sweet sweet [wikipedia page]

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Reference comments

23 mins
Reference:

definitions vary!

But the consensus seems to mean a wine that has some residual sugar in it, not one that is fortified. In other words it is sweet, but naturally so, and not very.

As to the definition in terms of the sugar level, this varies too:

"Abocado
Calificativo que se aplica a los vinos blancos dulces que contienen azúcares naturales residuales (restos entre 5 y 15 gr./litro) pero menos azucarados que los licorosos propiamente dichos. También recibe este nombre la degustación de un vino en el que la untuosidad domina a la acidez, aunque sea seco."

http://www.diccionariodelvino.com/index.php/abocado/

"The EU “medium dry” designation covers wines with up to 12 grams per liter. This is demi-sec in French, halbtrocken in German, abbocato (literally, “palatable”) in Italian and either semiseco or abocado in Spanish. The “medium sweet” level (12-45 grams) translates as moelleux (“mellow”) in French, lieblich (“lovable”) in German, amabile (also “lovable”) in Italian, semidulce in Spanish and amado (you guessed it, “lovable”) in Portuguese. Wines over 45 grams are “sweet,” doux in French, süss in German, dolce in Italian, dulce in Spanish and doce in Portuguese. The French term liquoreux refers to wines, often botrytized, that present themselves as syrupy sweet (the Italian liquoroso, on the other hand, connotes a strong, usually fortified wine as does the Portuguese term licoroso)."

http://www.stylegourmet.com/wine/wlang002.htm

"Spanish term used to describe a wine which cannot quite be classified as Sweet but which has certain sweetish flavour. Also Embocado "

http://www.delhiwineclub.com/Glossary/winebasics.asp#
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