描述红酒的词英语.docVIP

Acetic Describes a sour, vinegary odour referred to as volatile acidity, too much of which will make the wine undrinkable. Acid The sharp, tart effect of the green fruit of young wine on both the nose and tongue. Aroma The perfume of fresh fruit. It diminishes with fermentation and disappears with age to be replaced by the bouquet. Astringent The rough, puckery taste sensation caused by an excess of tannin in especially young red wines. It diminishes with age in the bottle. Baked Quality of red wine made in a very hot climate from very ripe grapes. Balanced Having all natural elements in good harmony. Beery The odour of stale beer from a white wine that is over the hill -- usually in old Moselles. Big Full of body and flavour, high degree of alcohol, colour, and acidity. Bitter Self-descriptive. Sign of ill-health caused by inferior treatment such as excessive stalks during crushing or even metal contamination. Black currants The slight smell and taste of black currants often found in Bordeaux wines. Body The weight and substance of the wine in the mouth; actually a degree of viscosity largely dependent on the percentage of alcohol and sugar content. Bouquet The fragrance a mature wine gives off once it is opened. It develops the two aspects of the olfactory sensations -- aroma and bouquet. Breed Having the character, type, and qualities of its origin. Brilliant Bright and sparkling in appearance so that one can see the light through the wine. Opposite of dull and cloudy. Broad Full-bodied but lacking in acidity and therefore also lacking in finesse. Character Positive and distinctive taste characteristics giving definition to a wine. Clean A well-constructed wine with no offensive smells or tastes. Clear Transparent and luminous appearance. Any sediment rests on the bottom of the bottle. Cloudy Unsound condition of hazy, dull-looking wine. Not to be confused with the condition of a recently shaken old wine whose deposit hasnt yet settled. Cloying