葡萄酒品评术语 Wine Tasting Terms

Acetic: Tasting term indicating an undesirable vinegary smell.醋酸的：一个用来表述不愉快酸味的品尝术语。

Acidic: Used to describe wines whose total acid is so high that they taste tart or sour and have a sharp edge on the palate.酸的：用于形容葡萄酒的总酸度过高以至于尝起来具有辛辣或酸腐味且在口腔中具有锋利的边角感。

Acids:Essential component of all wines. Several different acids are found in grapes and wine. Grapes are one of the few fruits to contain tartaric acid, the major wine acid and the most important source of acidity in wine. Smaller amounts of malic acid, citric acid and lactic acid can also be found, as can acetic acid. See also 'volatile acidity'.酸：所有酒中的基本成分。

在葡萄和葡萄酒中能找到几种不同的酸。

葡萄是少数含有酒石酸的水果的一种，（酒石酸是酒中主要的酸性物质，同时也是酒的酸度的最重要来源）。

除醋酸外，还有少量的苹果酸，柠檬酸和乳酸。

也可参考'volatile acidity挥发性酸'.Acrid: Describes a harsh or bitter taste or pungent smell that is due to excess sulfur.辛辣的：形容一个粗糙或苦的味道又或者是由于过量的硫磺而产生的刺激性气味。

看懂这20个品酒词，从此挑选葡萄酒不用愁了葡萄酒的品种和数量超过万计，我们随便去一家葡萄酒专卖店或者超市也能看到上百种葡萄酒，如果我们不知道葡萄酒的味道，该如何挑选葡萄酒呢？在购买葡萄酒的时候，部分的人都是靠一些专业的酒评以及朋友推荐来了解一支葡萄酒的味道。

因此了解一些词语，我们就能够更加准确的找到自己喜欢的葡萄酒。

下面，我们来看一些常见的葡萄酒品鉴术语。

ACIDITY（酸度）——酒酸，是造成葡萄酒 (特别是白葡萄酒) 的结构及厚度的重要因素，也是葡萄酒能够陈年的重要因素之一。

红葡萄酒一般酸度较白葡萄酒低，在单宁和酒精度的平衡下，喝起来就更加不明显；而白葡萄酒几乎没有单宁，而且酒精度一般低于红葡萄酒，因此酸度是构成酒体最重要的因素，如果白葡萄酒没有酸度，喝起来非常寡淡无味，并且一般不能陈年。

对于甜葡萄酒来说，酸度更为重要，如果没有合适的酸度和糖度进行平衡，甜葡萄酒就会非常的甜腻。

酸度若与单宁等其他元素不平衡，会造成瑕疵。

FLAT，FLABBY（平淡）——酒的酸度不足或没有果香，表示该酒结构不好，一般出现在比较便宜的葡萄酒中。

FRUIT，FRUITY（水果味）——表示该酒有充份的果味，但没有特定某一种味道。

用在顶级红酒并非赞美词。

通常好酒都能分辨香气。

JUICY（果汁般）——赞美词，形容该酒果味丰富而顺滑。

通常用来形容成熟度非常高的红葡萄酒或者美味的白葡萄酒。

CRISP（活泼青脆的）——清新，有些刺口果酸，是赞美词。

形容年轻的白葡萄酒居多，比如说长相思或者灰比诺。

BIG（强劲）——形容一款酒酒体非常强壮，高酒精度，单宁非常明显，通过经过长时间的新橡木桶陈年，一般具有很好的陈酿潜力。

一般来说，炎热的产区才能够生产比较强劲的葡萄酒，比如说澳洲，美国加州，法国南罗纳河谷等等。

但过度强劲的酒，有失去平衡之虑。

ELEGANT（优雅）——是一个赞美的词语，是指不强壮、不浮夸及不丰满的葡萄酒。

酒体比较轻葡萄酒一般被形容成优雅，相比波尔多的葡萄酒，勃艮第的就更加优雅。

品酒、品尝(Tasting)就是“试喝”葡萄酒，通过试喝可以了解葡萄酒的口味、香气、色泽等。

盲饮(Blind Tasting)盖住酒瓶的酒标来试喝。

通过色、香、味来猜测葡萄品种、酒标、生产年份等。

换瓶醒酒、过酒(Decantage)为了清除瓶底的葡萄酒沉淀物，而把酒瓶上部清澈的葡萄酒倒入其他容器(醒酒瓶)里的做法。

勃艮第(Bourgogne)法国东部的葡萄酒产区，由荣纳省(Yonne)、夜丘(Cote de Nuits)、波恩丘(Cote de Beaune)、莎隆内丘(Cote de Chalonnaise)、马孔内(Maconnais)、薄酒莱(Beaujolais)等6个区组成。

出产的酒，酒瓶形状是女性化的“削肩”形。

波尔多(Bordeaux)法国西南部的葡萄酒产区，梅铎(Medoc)、格拉芙(Graves)、苏玳(Sauternes)、柏美洛(Pomerol)、圣特美隆(St.Emilion)等区是有名的产地，酒瓶形状是男性化的“耸肩”形。

年份(Vintage)指的是葡萄的采收年份。

葡萄的好坏决定着葡萄酒的品质，所以“年份”成为酒是否美味的判断指标。

酒窖(cellar)冰藏瓶装葡萄酒的冰库。

男/女侍酒师(sommelier/sommeliere)一手包办从葡萄酒的进货管理到客户服务等事宜的葡萄酒专家，也需要进行资格鉴定考试。

酒厂、酒园(Domaine)勃艮第地区用来栽种葡萄、酿造葡萄酒的地方。

酒庄、酒堡(Chateau)波尔多地区用来栽种葡萄、酿造葡萄酒的地方。

贵腐葡萄酒口感圆润、香醇的甜白酒。

采用被灰霉菌(botrytis cinerea)感染的葡萄酿造而成的甜葡萄酒。

DRCDomaine de La Romanee Conti(罗曼尼-康帝酒厂)的简称。

勃艮第地区的顶级酿酒厂，生产著名的“罗曼尼-康帝”葡萄酒。

风土条件(Terroir)葡萄园周围环境和土地特性的总称。

包括土壤、地形、气候等。

葡萄酒术语酸味——存在于所有的葡萄中，是保存葡萄酒的必须组成部分。

酸味在葡萄酒中的表现特征为脆而麻辣。

回味——在吞咽下酒之后喉间酒味萦回的味道。

请参阅余味。

芳香——口感强烈花香浓郁的葡萄品种，橡木陈年以及在酒瓶中的变化而产生的香味。

麻辣——由于单宁在葡萄酒中的作用而使喉间受到强烈刺激的感觉。

平衡——好的术语，描述了在葡萄酒中香味、酸度、干度或甜度的成分均匀而又和谐的体现。

酒体——（body）葡萄酒在口中的感觉：或丰满或单薄，可以表达为酒体丰满，酒体均匀或酒体轻盈。

酒香——（bouquet）葡萄酒在装瓶陈年的过程中所形成的复杂而又多层次的味道和感觉。

干净——没有可察觉的缺点，没有难闻的味道。

复杂——好的术语，表明了葡萄酒有很多层次和味道。

酿酒师尽其所能在酿制过程中达到口味多样复杂的程度。

浓郁——强烈的香味。

瓶塞味——（Corked Taste,Corkiness,Corky）葡萄酒中由于变质受到污染，产生异常的口味。

清爽——（crisp）非常新鲜，明显的酸味(特别是白葡萄酒)。

特酿——葡萄的混合或特殊精选。

精致——（delicate）描绘了清淡或均匀的葡萄酒酿制得当，口味优雅。

新鲜——生动，干净，果实香味，是新酒的一种重要特征。

香味浓郁——具有强烈的果香味的葡萄酒。

饱满——（Rich）富有一定数量酒体的葡萄酒。

生涩——未成熟的果实味道。

在薏丝琳和格乌兹来妮葡萄酒中非常和谐。

涩口——由于酸度和单宁含量高而引起的麻辣的感觉。

余味——（after-flavor）在吞咽下葡萄酒之后味道在嘴里萦回的时间长度。

越长越好。

轻盈或酒体轻盈——相对而言酒体比较单薄的葡萄酒。

成熟——可以饮用。

柔和——口感和谐。

有时实为甜味的委婉说法。

口感——葡萄酒及其成分在喉咙内的具体感官表现力。

无酿制年份——没有具体年份的葡萄酒，通常是由不同年份的葡萄混合而酿制出来的。

酒味——鼻子闻酒的感受。

葡萄酒的味道，也指香味。

橡木/橡木的——（Casky/Woody Taste）在葡萄酒陈年的过程中，由于酒与橡木桶接触而产生的带有橡木的香味和口感。

What is Wine ? (什么是葡萄酒)How to make Wine ? (如何酿制葡萄酒？)Oak Barrel(橡木桶)De-stemm er(抽梗机)Stems(梗)(Pressing榨汁机)AGI NG (陈年)CLARI (去渣、沉淀Stainless Steel Tank (不锈钢桶) The taste of wine is inevitably bound up with the grape variety. The fundamental balanceCabernet Franc—Medium, blackcurrant, grassy, sometimes earth and raspberry. Cabernet sauvignon加本力苏维翁（赤霞珠)---Dark, tannic, blackcurrant, cedar, mint, green pepper, chocolate, tobacco, olivesIt is the most recognizable and most versatile of the red wine grapes. The Cabernet Sauvignon grape withits thick skin thrives in warm climates and is grown throughout the world. This grape is late ripening, which makes it the slowest wine to mature. It needs time to age in oak or bottle and is at its best blendedwith Merlot. In Bordeaux the percentages of Cabernet Sauvignon to Merlot may vary from Chateau toChateau but the influence of the grape is always predominate. A very good example of this grape is Chateau Cos d'Estournel. 是红葡萄品种中最为著名最为丰富多彩的一种。

酸味——存在于所有的葡萄中，是保存葡萄酒的必须组成部分。

酸味在葡萄酒中的表现特征为脆而麻辣。

回味——在吞咽下酒之后喉间酒味萦回的味道。

请参阅余味。

芳香——口感强烈花香浓郁的葡萄品种，橡木陈年以及在酒瓶中的变化而产生的香味。

麻辣——由于丹宁在葡萄酒中的作用而使喉间受到强烈刺激的感觉。

平衡——好的术语，描述了在葡萄酒中香味、酸度、干度或甜度的成分均匀而又和谐的体现。

酒体----葡萄酒在口中的感觉：或丰满或单薄，可以表达为酒体丰满，酒体均匀或酒体轻盈。

酒香——葡萄酒在装瓶陈年的过程中所形成的复杂而又多层次的味道和感觉。

干净——没有可察觉的缺点，没有难闻的味道。

复杂——好的术语，表明了葡萄酒有很多层次和味道。

酿酒师尽其所能在酿制过程中达到口味多样复杂的程度。

浓郁——强烈的香味。

瓶塞味——葡萄酒中由于变质受到污染，产生异常的口味。

清爽——非常新鲜，明显的酸味(特别是白葡萄酒)。

特酿——葡萄的混合或特殊精选。

精致——描绘了清淡或均匀的葡萄酒酿制得当，口味优雅。

新鲜——生动，干净，果实香味，是新酒的一种重要特征。

香味浓郁——具有强烈的果香味的葡萄酒。

饱满——富有一定数量酒体的葡萄酒。

生涩——未成熟的果实味道。

在薏丝琳和格乌兹来妮葡萄酒中非常和谐。

涩口——由于酸度和丹宁含量高而引起的麻辣的感觉。

余味——在吞咽下葡萄酒之后味道在嘴里萦回的时间长度。

越长越好。

轻盈或酒体轻盈——相对而言酒体比较单薄的葡萄酒。

成熟——可以饮用。

柔和——口感和谐。

有时实为甜味的委婉说法。

口感——葡萄酒及其成分在喉咙内的具体感官表现力。

无酿制年份——没有具体年份的葡萄酒，通常是由不同年份的葡萄混合而酿制出来的。

酒味——鼻子闻酒的感受。

葡萄酒的味道，也指香味。

橡木/橡木的——在葡萄酒陈年的过程中，由于酒与橡木桶接触而产生的带有橡木的香味和口感。

丰富——富有多样，丰富，愉快的香味。

圆润——平衡的酒体，不涩口的味道，没有坚硬的感觉。

沉淀一种在葡萄酒陈年的过程中所形成的葡萄酒的自然成分。

Wine Tasting TerminologyIntensityIntensity refers to the amount of fruit flavour in the wine: a high-quality wine will have more phenolic (flavourcompounds in the grape) characters, giving it a greater intensity.ComplexityComplexity is a 'sliding scale', from very one-dimensional wines to those showing many aromas, flavours and tastes,which may change and develop the longer the wine is open. Perhaps unsurprisingly, the best wines are also the mostcomplex.BalanceBalance refers to the relationship between taste factors such as fruit concentration, acidity, sweetness, alcoholand tannin. If they're all in harmony with each other, the wine is balanced: if one obviously stands out above therest, and detracts from your enjoyment, it's unbalanced. As a rule, the better the balance, the finer the wine. LengthThis is a measure of how long the taste lingers in your mouth after you've swallowed or expelled the wine. A longlength, during which more flavours may develop, usually signifies a great wine.PleasureUltimately, the most important question you can ask of any wine is: "Am I enjoying it?" And as long as the answeris "Yes", none of the above really matters!Wine Tasting TermsACIDIC: Used to describe wines whose total acid is so high that they taste tart or sour and have a sharp edge on the palate.AERATION: The process of letting a wine “breathe” in the open air, or swirling wine in a glass. It’s debatable whether aerating bottled wines(mostly reds) improves their quality. Aeration can soften young, tannic wines; it can also fatigue older ones.AFTERTASTE: The taste or flavors that linger in the mouth after the wine is tasted, spit or swallowed. The aftertaste or “finish” is the most important factor in judging a wine’s character and quality. Great win es have rich, long, complex aftertastes.AGGRESSIVE: Unpleasantly harsh in taste or texture, usually due to a high level of tannin or acid.ALCOHOLIC: Used to describe a wine that has too much alcohol for its body and weight, making it unbalanced. A wine with too much alcohol will taste uncharacteristically heavy or hot as a result. This quality is noticeable in aroma and aftertaste.APPEARANCE: Refers to a wine’s clarity, not color.AROMA: Traditionally defined as the smell that wine acquires from the grap es and from fermentation. Now it more commonly means the wine’s total smell, including changes that resulted from oak aging or that occurred in the bottle- good or bad. “Bouquet” has a similar meaning.ASTRINGENT: Describes a rough, harsh, puckery feel in the mouth, usually from tannin or high acidity, that red wines (and a few whites) have. When the harshness stands out, the wine is astringent.AUSTERE: Used to describe relatively hard, high-acid wines that lack depth and roundness. Usually said of young wines that need time to soften, or wines that lack richness and body.AWKWARD: Describes a wine that has poor structure, is clumsy or is out of balance.BACKBONE: Used to denote those wines that are full-bodied,well-structured and balanced by a desirable level of acidity.BACKWARD: Used to describe a young wine that is less developed than others of its type and class from the same vintage.BALANCE: A wine has balance when its elements are harmonious and no single element dominates.BITE: A marked degree of acidity or tannin. An acid grip in the finish should be more like a zestful tang and is tolerable only in a rich, full-bodied wine.BITTER: Describes one of the four basic tastes (along with sour, salty and sweet). Some grapes–notably Gewurztraminer and Muscat–often have a noticeable bitter edge to their flavors. Another source of bitterness is tannin or stems. If the bitter quality dominates the wine’s flavor or aftertaste, it is considered a fault. In sweet wines a trace of bitterness may complement the flavors. In young red wines it can be a warning signal, as bitterness doesn’t always dissipate with age. Normally, a fine, mature wine should not be bitter on the palate.BLUNT: Strong in flavor and often alcoholic, but lacking in aromatic interest and development on the palate.BODY: The impression of weight or fullness on the palate; usually the result of a combination of glycerin, alcohol and sugar. Commonly expressed as full-bodied, medium-bodied or medium-weight, or light-bodied.BOTTLE SICKNESS: A temporary condition characterized by muted or disjointed fruit flavors. It often occurs immediately after bottling or when wines (usually fragile wines) are shaken in travel. Also called bottle shock. A few days of rest is the cure.BOUQUET: The smell that a wine develops after it has been bottled and aged. Most appropriate for mature wines that have developed complex flavors beyond basic young fruit and oak aromas.BRAWNY: Used to describe wines that are hard, intense, tannic and that have raw, woody flavors. The opposite of elegant.BRIARY: Describes young wines with an earthy or stemmy wild berry character.BRIGHT: Used for fresh, ripe, zesty, lively young wines with vivid, focused flavors.BRILLIANT: Describes the appearance of very clear wines with absolutely no visible suspended or particulate matter. Not always a plus, as it can indicate a highly filtered wine.BROWNING: Describes a wine’s color, and is a sign that a wine is mature and may be faded. A bad sign in young red (or white) wines, but lesssignificant in older wines. Wines 20 to 30 years old may have a brownish edge yet still be enjoyable.BURNT: Describes wines that have an overdone, smoky, toasty or singed edge. Also used to describe overripe grapes.BUTTERY: Indicates the smell of melted butter or toasty oak. Also a reference to texture, as in “a rich, buttery Chardonnay.”CEDARY: Denotes the smell of cedar wood associated with mature Cabernet Sauvignon and Cabernet blends aged in French or American oak.CHEWY: Describes rich, heavy, tannic wines that are full-bodied.CIGAR BOX: Another descriptor for a cedary aroma.CLEAN: Fresh on the palate and free of any off-taste. Does not necessarily imply good quality.CLOSED: Describes wines that are concentrated and have character, yet are shy in aroma or flavor.CLOUDINESS: Lack of clarity to the eye. Fine for old wines with sediment, but it can be a warning signal of protein instability, yeast spoilage or re-fermentation in the bottle in younger wines.COARSE: Usually refers to texture, and in particular, excessive tannin or oak. Also used to describe harsh bubbles in sparkling wines.COMPLEXITY: An element in all great wines and many very good ones; a combination of richness, depth, flavor intensity, focus, balance, harmony and finesse.CORKED: Describes a wine having the off-putting, musty, moldy-newspaper flavor and aroma and dry aftertaste caused by a tainted cork.DECANTING: Process for separating the sediment from a wine before drinking. Accomplished by slowly and carefully pouring the wine from its bottle into another container.DELICATE: Used to describe light- to medium-weight wines with good flavors.A desirable quality in wines such as Pinot Noir or Riesling.DENSE: Describes a wine that has concentrated aromas on the nose and palate.A good sign in young wines.DEPTH: Describes the complexity and concentration of flavors in a wine, as in a wine with excellent or uncommon depth. Opposite of shallow.DIRTY: Covers any and all foul, rank, off-putting smells that can occur in a wine, including those caused by bad barrels or corks. A sign of poor winemaking.DRY: Having no perceptible taste of sugar. Most wine tasters begin to perceive sugar at levels of 0.5 percent to 0.7 percent.DRYING OUT: Losing fruit (or sweetness in sweet wines) to the extent that acid, alcohol or tannin dominate the taste. At this stage the wine will not improve.EARTHY: Used to describe both positive and negative attributes in wine. At its best, a pleasant, clean quality that adds complexity to aroma and flavors. The flip side is a funky, barnyardy character that borders on or crosses into dirtiness.ELEGANT: Used to describe wines of grace, balance and beauty.FAT: Full-bodied, high alcohol wines low in acidity give a “fat” impression on the palate. Can be a plus with bold, ripe, rich flavors; can also suggest the wine’s structure is suspect.FINISH: The key to judging a wine’s quality is finish, also called aftertaste–a measure of the taste or flavors that linger in the mouth after the wine is tasted. Great wines have rich, long, complex finishes.FLESHY: Soft and smooth in texture, with very little tannin.FLINTY: A descriptor for extremely dry white wines such as Sauvignon Blanc, whose bouquet is reminiscent of flint struck against steel.FLORAL (also FLOWERY): Literally, having the characteristic aromas of flowers. Mostly associated with white wines.FRESH: Having a lively, clean and fruity character. An essential for young wines.FRUITY: Having the aroma and taste of fruit or fruits.GRAPEY: Characterized by simple flavors and aromas associated with fresh table grapes; distinct from the more complex fruit flavors (currant, black cherry, fig or apricot) found in fine wines.GRASSY: A signature descriptor for Sauvignon Blanc and a pleasant one unless overbearing and pungent.GREEN: Tasting of unripe fruit. Wines made from unripe grapes will often possess this quality. Pleasant in Riesling and Gewurztraminer.GRIP: A welcome firmness of texture, usually from tannin, which helps give definition to wines such as Cabernet and Port.HARD: Firm; a quality that usually results from high acidity or tannins. Often a descriptor for young red wines.HARMONIOUS: Well balanced, with no component obtrusive or lacking.HARSH: Used to describe astringent wines that are tannic or high in alcohol.HAZY: Used to describe a wine that has small amounts of visible matter.A good quality if a wine is unfined and unfiltered.HEARTY: Used to describe the full, warm, sometimes rustic qualities found in red wines with high alcohol.HEADY: Used to describe high-alcohol wines.HERBACEOUS: Denotes the taste and smell of herbs in a wine. A plus in many wines such as Sauvignon Blanc, and to a lesser extent Merlot and Cabernet. Herbal is a synonym.HOT: High alcohol, unbalanced wines that tend to bur n with “heat” on the finish are called hot. Acceptable in Port-style wines.LEAFY: Describes the slightly herbaceous, vegetal quality reminiscent of leaves. Can be a positive or a negative, depending on whether it adds to or detracts from a wine’s flavor.LEAN: A not necessarily critical term used to describe wines made in an austere style. When used as a term of criticism, it indicates a wine is lacking in fruit.LEGS: The viscous droplets that form and ease down the sides of the glass when the wine is swirled.LENGTH: The amount of time the sensations of taste and aroma persist after swallowing. The longer the better.LINGERING: Used to describe the flavor and persistence of flavor in a wine after tasting. When the aftertaste remains on the palate for several seconds, it is said to be lingering.LIVELY: Describes wines that are fresh and fruity, bright and vivacious.LUSH: Wines that are high in residual sugar and taste soft or viscous are called lush.NOSE: The character of a wine as determined by the olfactory sense. Also called aroma; includes bouquet.NOUVEAU: A style of light, fruity, youthful red wine bottled and sold as soon as possible. Applies mostly to Beaujolais.NUTTY: Used to describe oxidized wines. Often a flaw, but when it’s close to an oaky flavor it can be a plus.OAKY: Describes the aroma or taste quality imparted to a wine by the oak barrels or casks in which it was aged. Can be either positive or negative. The terms toasty, vanilla, dill, cedary and smoky indicate the desirable qualities of oak; charred, burnt, green cedar, lumber and plywood describe its unpleasant side.OFF-DRY: Indicates a slightly sweet wine in which the residual sugar is barely perceptible: 0.6 percent to 1.4 percent.MALIC: Describes the green apple-like flavor found in young grapes which diminishes as they ripen and mature.MEATY: Describes red wines that show plenty of concentration and a chewy quality. They may even have an aroma of cooked meat.MUSTY: Having an off-putting moldy or mildewy smell. The result of a wine being made from moldy grapes, stored in improperly cleaned tanks and barrels, or contaminated by a poor cork.PEAK: The time when a wine tastes its best–very subjective.PERFUMED: Describes the strong, usually sweet and floral aromas of some white wines.PRUNY: Having the flavor of overripe, dried-out grapes. Can add complexity in the right dose.RAISINY: Having the taste of raisins from ultra-ripe or overripe grapes. Can be pleasant in small doses in some wines.RAW: Young and undeveloped. A good descriptor of barrel samples of red wine. Raw wines are often tannic and high in alcohol or acidity.RICH: Wines with generous, full, pleasant flavors, usually sweet and round in nature, are described as rich. In dry wines, richness may be supplied by high alcohol and glycerin, by complex flavors and by an oaky vanilla character. Decidedly sweet wines are also described as rich when the sweetness is backed up by fruity, ripe flavors.ROBUST: Means full-bodied, intense and vigorous, perhaps a bit overblown.ROUND: Describes a texture that is smooth, not coarse or tannic.RUSTIC: Describes wines made by old-fashioned methods or tasting like wines made in an earlier era. Can be a positive quality in distinctive wines that require aging. Can also be a negative quality when used to describe a young, earthy wine that should be fresh and fruity.SMOKY: Usually an oak barrel byproduct, a smoky quality can add flavor and aromatic complexity to wines.SOFT: Describes wines low in acid or tannin (sometimes both), making for easy drinking.SPICY: A descriptor for many wines, indicating the presence of spice flavors such as anise, cinnamon, cloves, mint and pepper which are often present in complex wines.STRUCTURE: The interaction of elements such as acid, tannin, glycerin, al cohol and body as it relates to a wine’s texture and mouthfeel. Usually preceded by a modifier, as in “firm structure” or “lacking in structure.”SUBTLE: Describes delicate wines with finesse, or flavors that are understated rather than full-blown and overt. A positive characteristic.SUPPLE: Describes texture, mostly with reds, as it relates to tannin, body and oak. A positive characteristic.TANNIN: The mouth-puckering substance–found mostly in red wines–that is derived primarily from grape skins, seeds and stems, but also from oak barrels. Tannin acts as a natural preservative that helps wine age and develop.TART: Sharp-tasting because of acidity. Occasionally used as a synonym for acidic.TIGHT: Describes a wine’s structure, concentration and body, as i n a “tightly wound” wine. Closed or compact are similar terms.TINNY: Metallic tasting.TIRED: Limp, feeble, lackluster.TOASTY: Describes a flavor derived from the oak barrels in which wines are aged. Also, a character that sometimes develops in sparkling wines.VEGETAL: Some wines contain elements in their smell and taste which are reminiscent of plants and vegetables. In Cabernet Sauvignon a small amount of this vegetal quality is said to be part of varietal character. But when the vegetal element takes over, or when it shows up in wines in which it does not belong, those wines are considered flawed. Wine scientists have been able to identify the chemical constituent that makes wines smell like asparagus and bell peppers.VELVETY: Having rich flavor and a silky, sumptuous texture.VINOUS: Literally means “winelike” and is usually applied to dull wines lacking in distinct varietal character.VOLATILE (or Volatile Acidity): Describes an excessive and undesirable amount of acidity, which gives a wine a slightly sour, vinegary edge. At very low levels (0.1 percent), it is largely undetectable; at higher levels it is considered a major defect.Additional Wine and Winemaking Terms as presented by The California Wine Club:ACETIC ACID: All wines contain acetic acid, or vinegar, but usually the amount is quite small–from 0.03 percent to 0.06 percent–and not perceptible to smell or taste. Once table wines reach 0.07 percent or above, a sweet-sour vinegary smell and taste becomes evident. At low levels, acetic acid can enhance the character of a wine, but at higher levels (over 0.1 percent), it can become the dominant flavor and is considered a major flaw. A related substance, ethyl acetate, contributes a nail polish-like smell.ACIDITY: The acidity of a balanced dry table wine is in the range of 0.6 percent to 0.75 percent of the wine’s volume. It is legal in some areas–such as Bordeaux and Burgundy, Australia, California–to correct deficient acidity by adding acid. When overdone, it leads to unusually sharp, acidic wines. However, it is illegal in Bordeaux and Burgundy to both chaptalize and acidify a wine.ALCOHOL: Ethyl alcohol, a chemical compound formed by the action of natural or added yeast on the sugar content of grapes during fermentation.ALCOHOL BY VOLUME: As required by law, wineries must state the alcohol level of a wine on its label. This is usually expressed as a numerical percentage of the volume. For table wines the law allows a 1.5 percent variation above or below the stated percentage as long as the alcohol does not exceed 14 percent. Thus, wineries may legally avoid revealing the actual alcohol content of their wines by labeling them as “table wine.”AMERICAN OAK: Increasingly popular as an alternative to French oak for making barrels in which to age wine as quality improves and vintners learn how to treat the wood to meet their needs. Marked by strong vanilla, dill and cedar notes, it is used primarily for aging Cabernet, Merlot and Zinfandel, for which it is the preferred oak. It’s less desirable, although used occasionally, for Chardonnay or Pinot Noir. Many California and Australia wineries use American oak, yet claim to use French oak because of its more prestigious image. American oak barrels sell in the $250 range, compared to more than $500 for the French ones.AMERICAN VITICULTURAL AREA (AVA): A delimited, geographicalgrape-growing area that has officially been given appellation status by the Bureau of Alcohol, Tobacco and Firearms. Two examples are Napa Valley and Sonoma Valley.AMPELOGRAPHY: The study of grape varieties.APPELLATION: Defines the area where a wine’s grapes were grown, such as Bordeaux, Gevrey-Chambertin, Alexander Valley or Russian River Valley.Regulations vary widely from country to country. In order to use an appellation on aCalifornia wine label, for example, 85 percent of the grapes used to make the wine must be grown in the specified district.BARREL FERMENTED: Denotes wine that has been fermented in small casks (usually 55-gallon oak barrels) instead of larger tanks. Advocates believe that barrel fermentation contributes greater harmony between the oak and the wine, increases body and adds complexity, texture and flavor to certain wine types. Its liabilities are that more labor is required and greater risks are involved. It is mainly used for whites.BLANC DE BLANCS: “White of whites,” meaning a white wine made of white grapes, such as Champagne made of Chardonnay.BLANC DE NOIRS: “White of blacks,” white wine made of red or black grapes, where the juice is squeezed from the grapes and fermented without skin contact. The wines can have a pale pink hue. (ie. Champagne that is made from Pinot Noir).BOTRYTIS CINEREA: Called the “Noble Rot.” A beneficial mold or fungus that attacks grapes under certain climatic conditions and causes them to shrivel, deeply concentrating the flavors, sugar and acid. Some of the most famous examples come from Sauternes and Germany.BOTTLED BY: Means the wine could have been purchased ready-made and simply bottled by the brand owner, or made under contract by another winery. When the label reads “produced and bottled by” or “made and bottled by” it means the winery produced the wine from start to finish.BRIX: A measurement of the sugar content of grapes, must and wine, indicating the degree of the grapes’ ripeness (meaning sugar level) at harvest. Most table-wine grapes are harvested at between 21 and 25 Brix.BRUT: A general term used to designate a relatively dry-finished Champagne or sparkling wine, often the driest wine made by the producer.CELLARED BY: Means the wine was not produced at the winery where it was bottled. It usually indicates that the wine was purchased from another source.CLONE: A group of vines originating from a single, individual plant propagated asexually from a single source. Clones are selected for the unique qualities of the grapes and wines they yield, such as flavor, productivity and adaptability to growing conditions.CRUSH: Harvest season when the grapes are picked and crushed.CUVEE: A blend or special lot of wine.DEMI-SEC: In the language of Champagne, a term relating to sweetness. It can be misleading; although demi-sec means half-dry, demi-sec sparkling wines are usually slightly sweet to medium sweet.EARLY HARVEST: Denotes a wine made from early-harvested grapes, usually lower than average in alcoholic content or sweetness.ENOLOGY: The science and study of winemaking. Also spelled oenology.ESTATE-BOTTLED: A term once used by producers for those wines made from vineyards that they owned and that were contiguous to the winery “estate.” Today it indicates the winery either owns the vineyard or has a long-term lease to purchase the grapes.FERMENTATION: The process by which yeast converts sugar into alcohol and carbon dioxide; turns grape juice into wine.FILTERING: The process of removing particles from wine after fermentation. Most wines unless otherwise labeled are filtered for both clarity and stability.FINING: A technique for clarifying wine using agents such as bentonite (powdered clay), gelatin or egg whites, which combine with sediment particles and cause them to settle to the bottom, where they can be easily removed.FORTIFIED: Denotes a wine whose alcohol content has been increased by the addition of brandy or neutral spirits.FREE-RUN JUICE: The juice that escapes after the grape skins are crushed or squeezed prior to fermentation.FRENCH OAK: The traditional name wine barrels, which supplies vanilla, cedar and sometimes butterscotch flavors. Used for red and white wines.GROWN, PRODUCED AND BOTTLED: Means the winery handled each aspect of wine growing.HALF-BOTTLE: Holds 375 milliliters or 3/8 liter.LATE HARVEST: On labels, indicates that a wine was made from grapes picked later than normal and at a higher sugar (Brix) level than normal. Usually associated with dessert-style wines.LEES: Sediment remaining in a barrel or tank during and after fermentation. Often used as in sur lie aging, which indicates a wine is aged “on its lees.”MACERATION: During fermentation, the steeping of the grape skins and solids in the wine, where alcohol acts as a solvent to extract color, tannin and aroma from the skins.MADE AND BOTTLED BY: Indicates only that the winery crushed, fermented and bottled a minimum of 10 percent of the wine in the bottle. Very misleading.MAGNUM: An oversized bottle that holds 1.5 liters.MALOLACTIC FERMENTATION: A secondary fermentation occurring in most wines, this natural process converts malic acid into softer lactic acid and carbon dioxide, thus reducing the wine’s total acidity. Adds comp lexity to whites such as Chardonnay and softens reds such as Cabernet and Merlot.MERITAGE: An invented term, used by California wineries, forBordeaux-style red and white blended wines. Combines “merit” with “heritage.” The term arose out of the need to name wines that didn’t meet minimal labeling requirements for varietals (i.e., 75 percent of the named grape variety). For reds, the grapes allowed are Cabernet Sauvignon, Merlot, Cabernet Franc, Petite Verdot and Malbec; for whites, Sauvignon Blanc and Sémillon. Joseph Phelps Insignia and is an example of a wine whose blends vary each year, with no one grape dominating. METHODE CHAMPENOISE: The labor-intensive and costly process whereby wine undergoes a secondary fermentation inside the bottle, creating bubbles. All Champagne and most high-quality sparkling wine is made by this process.MUST: The unfermented juice of grapes extracted by crushing or pressing; grape juice in the cask or vat before it is converted into wine.NEGOCIANT (NEGOCIANT-ELEVEUR): A French wine merchant who buys grapes and vinifies them, or buys wines and combines them, bottles the result under his own label and ships them. Particularly found in Burgundy. Twowell-known examples are Joseph Drouhin and Louis Jadot.NONVINTAGE: Blended from more than one vintage. This allows the vintner to keep a house style from year to year. Many Champagnes and sparkling wines are non vintage.OXIDIZED: Describes wine that has been exposed too long to air and taken on a brownish color, losing its freshness and perhaps beginning to smell and taste like Sherry or old apples. Oxidized wines are also called maderized or sherrified.PH: A chemical measurement of acidity or alkalinity; the higher the pH the weaker the acid. Used by some wineries as a measurement of ripeness in relation to acidity. Low pH wines taste tart and crisp; higher pH wines are more susceptible to bacterial growth. A range of 3.0 to 3.4 is desirable for white wines, while 3.3 to 3.6 is best for reds.PHYLLOXERA: Tiny aphids or root lice that attack Vitis vinifera roots. The disease was widespread in both Europe and California during the late 19th century, and returned to California in the 1980s.PRESS WINE (or PRESSING): The juice extracted under pressure after pressing for white wines and after fermentation for reds. Press wine has more flavor and aroma, deeper color and often more tannins than free-run juice.PRIVATE RESERVE: This description, along with Reserve, once stood for the best wines a winery produced, but lacking a legal definition many wineries use it or a spin-off (such as Proprietor’s Reserve) for rather ordinary wines. Depending upon the producer, it may still signify excellent quality. PRODUCED AND BOTTLED BY: Indicates that the winery crushed, fermented and bottled at least 75 percent of the wine in the bottle.RACKING: The practice of movi moving wine by hose from one container to another, leaving sediment behind. For aeration or clarification.RESIDUAL SUGAR: Unfermented grape sugar in a finished wine.SULFITES: Naturally occurring component produced by the yeast during fermentation. Sulfites are found in nearly all wines.TARTARIC ACID: The principal acid in wine.TARTRATES: Harmless crystals of potassium bitartrate that may form in cask or bottle (often on the cork) from the tartaric acid naturally present in wine.VINICULTURE: The science or study of grape production for wine and the making of wine.VINTAGE DATE: Indicates the year that a wine grapes were harvested. In order to carry a vintage date in the United States, for instance, a wine must come from grapes that are at least 95 percent from the stated calendar year.VINTED BY: Largely meaningless phrase that means the winery purchased the wine in bulk from another winery and bottled it.VINTNER: Translates as wine merchant, but generally indicates a wine producer/or winery proprietor.VINTNER-GROWN: Means wine from a winery-owned vineyard situated outside the winery’s delimited viticultural area.VITICULTURAL AREA: Defines a legal grape-growing area distinguished by geographical features, climate, soil, elevation, history and other definable boundaries. Rules vary widely from region to region, and change often. Just for one example, in the United States, a wine must be 85 percent from grapes grown within the viticultural area to carry the appellation name. For varietal bottling, a minimum of 75 percent of that wine must be made from the designated grape variety.VITICULTURE: The cultivation, science and study of grapes.YEAST: Micro-organisms that produce the enzymes which convert sugar to alcohol. Necessary for the fermentation of grape juice into wine（注：可编辑下载，若有不当之处，请指正，谢谢!）。

品酒词术语
品酒词是指在品尝葡萄酒、啤酒、烈酒等饮品时，用来描述其味道、气味、口感等特征的专业术语。

以下是一些常见的品酒词术语：
1. 味道：酸、甜、苦、咸、鲜
2. 气味：果香、花香、香料香、木桶香、泥土香、矿物香、坚果香、皮革香、香草香、巧克力香等
3. 口感：柔和、醇厚、浓郁、轻盈、清爽、干涩、柔顺、细腻、顺滑等
4. 酒体：轻盈、中等、饱满
5. 余味：悠长、短促、干净、复杂、丰富等
6. 年份：新酒、陈年酒、老酒
7. 产区：波尔多、勃艮第、香槟、托斯卡纳、纳帕谷等
8. 葡萄品种：赤霞珠、梅洛、黑皮诺、霞多丽、雷司令等
这些术语可以帮助品酒者更准确地描述和评价饮品的品质和特点。

不同的品酒者可能会使用不同的术语，但通常会根据自己的经验和感觉来选择最适合的词汇来描述品尝到的味道和气味。

葡萄酒品酒评语1. 葡萄酒、果酒的酒体评语有哪些葡萄酒、果酒的酒体评语有：酒体完满：酒液色泽美观、组成成分完全、平衡。

酒体优雅：酒液外观美丽、香气和口味恰到好处。

酒体肥硕：酒液浓稠、饱满、松软。

酒体滞重：酒液中干浸物很高，颜色深浓，酒质厚重，饮时缺乏高度的开心感。

酒体粗实：酒液中有充分的干浸出物，但不甚调和。

酒体柔嫩：酒液中干浸出物少，使酒嫩而轻，但饮时还令人感到开心和稍有稠性。

酒体轻弱：酒液颜色浅淡，酒度不高，干浸出物量少，饮时感到轻弱乏味。

酒体瘦弱：酒液中缺乏干浸出物，酸分和其他组成成分也不足。

酒体粗劣：酒色深暗，味深厚苦涩。

浓淡适口：酒中组成成分垢和，给人温馨开心的感觉。

有皮有肉：总体成分组成良好，饮时有肥硕的口感。

酒体甘温酒度较高，但无刺激性和酒精昧，饮时令人有开心、温柔的感觉。

2. 葡萄酒质量怎样评价影响葡萄酒特色及质量的因素可以许多，但最重要的不外乎三大因素：葡萄、葡萄园和酿造技术。

不同葡萄品种在色泽、大小、形态及所含成分上都有着许多不同，葡萄的颜色、皮的厚度及酸、糖、多酚类等物质的含量都直接影响着酒的色、香、味。

酿酒葡萄与日常食用葡萄有很大不同，虽味道特别深厚，但多是肉少核多，皮厚汁少，颗粒小，缺乏鲜食价值。

但正是这些不起眼的葡萄在发酵酿制之后，变成了我们餐桌上的美酒。

不同葡萄品种酿制出的葡萄酒是不同的，但是，除了品种间的差异，葡萄本身的质量是酿制高质量葡萄酒的关键。

健康、未受污染及病菌侵蚀的葡萄酿出的酒产生异味的机会远比低质、遭到污染或病菌侵蚀的葡萄要少。

葡萄的质量与产量也息息相关。

一般地，葡萄的亩产量越高，葡萄所含的有效成份就越低，葡萄的质量也越低，酿制出的酒也就自然淡而无味，很平凡。

但也不是说产量越低越好，每一品种都有其本身最佳的产量与质量比，而且要结合树龄，树之间的密度，树的修剪及生长方式、地点等多种因素一起推敲考虑。

一般葡萄在7至40年树龄时产量最高，过后就渐渐降低。

老树虽然产量低，但如维护管理得好，也可结出高质量的葡萄。