"Wine Terminology (English &French)"
1. Age : Maturing of wines and spirits in oak wood cask
2. Aperitif : Alcoholic beverage consumed before a meal as an appetizer.
3. Aroma : Taste of wine in the mouth.
4. Bouquet : Includes all the different smells of a wine. Aroma is more
for young wines while bouquet applies to matured wines (Smell of
wine in the glass).
5. Body : It is the global impression of a wine. Wines are lightly bodied,
medium bodied, full bodied depending on its thickness.
6. Blending : Mixing of two or more similar wines, may be of different
ages, to obtain a better quality and taste.
7. Cask : A barrel-shaped container made out of oak wood, used for
maturing and storing of wines, its capacity is 36 gallons.
8. Cocktail : A mixture of two or more alcoholic or non alcoholic
beverages in a definite ratio.
9. Dry : White wine containing little sugar (1 to 9 grams per liter).
10. Vinegar : The natural evolution of the juice of grape, vine is only a
way towards vinegar. Any wine might become vinegar.
11. Vintage : Year of vinification.
12. Yeast : Unicellular micro-organism (fungus) naturally present on the
skin of grapes. It provokes alcoholic fermentation and is indispensable
in the elaboration of wine.
1. Age : Maturing of wines and spirits in oak wood cask
2. Aperitif : Alcoholic beverage consumed before a meal as an appetizer.
3. Aroma : Taste of wine in the mouth.
4. Bouquet : Includes all the different smells of a wine. Aroma is more
for young wines while bouquet applies to matured wines (Smell of
wine in the glass).
5. Body : It is the global impression of a wine. Wines are lightly bodied,
medium bodied, full bodied depending on its thickness.
6. Blending : Mixing of two or more similar wines, may be of different
ages, to obtain a better quality and taste.
7. Cask : A barrel-shaped container made out of oak wood, used for
maturing and storing of wines, its capacity is 36 gallons.
8. Cocktail : A mixture of two or more alcoholic or non alcoholic
beverages in a definite ratio.
9. Dry : White wine containing little sugar (1 to 9 grams per liter).
10. Vinegar : The natural evolution of the juice of grape, vine is only a
way towards vinegar. Any wine might become vinegar.
11. Vintage : Year of vinification.
12. Yeast : Unicellular micro-organism (fungus) naturally present on the
skin of grapes. It provokes alcoholic fermentation and is indispensable
in the elaboration of wine.
Comments
Post a Comment