新手入门葡萄酒术语及解释

新手入门-葡萄酒术语及解释

红酒（Red Wine）是葡萄酒的通称，并不一定特指红葡萄酒。红酒有许多分类方式。以成品颜色来说，可分为红葡萄酒、白葡萄酒及三类。其中红葡萄酒又可细分为、半干红葡萄酒、半甜红葡萄酒和甜红葡萄酒，白葡萄酒则细分为葡萄酒、半干白葡萄酒、半甜白葡萄酒和甜白葡萄酒。

优雅（elegant）：这是一个好的形容词，优雅一词有些人认为是不够浓郁的委婉说法，我倒认为不是。优雅代表着一种平衡，如同交响音乐一般，各个部分在恰如其分地协奏，而没有突出某一个特定的乐器。同时优雅也代表着香气的持久，有时细若游丝，却萦绕不散。优雅是上好的Pinot Noir和Riesling的特点，的确有时它们的香气并不浓烈，但是复杂持久且富于变化。

酒体（Body）：关于酒体因为有酒友再一次问到，所以我觉得有必要再详细地解释一下。酒体是酒在舌头上的重量的感觉，他决定于酒精，决定于酒里面单宁和干浸出物（extraction）的多少，决定于酸度的高低。酸度越高会显得酒体偏轻，酒精度，单宁，干浸出物高则会显得酒体偏重。新酿造的Sauvignon Blanc通常是轻酒体的，而Barbaresco，Barolo，澳大利亚Barossa Valley的Shiraz通常是重酒体的。了解酒体需要多多感觉，多多比较。现在的国际趋势是越来越多的人喜欢，重的酒，也就是重酒体full- bodied。酿造重酒体的酒本身并不困难，但是有时过重的酒体会影响葡萄酒优雅的特征，这样就叫做over-extraction。是否能够酿造 full-bodied的酒，要根据葡萄的天生条件。

质地（Texture）：上一次解释了质地的本身含义，这里要对一些形容质地的形容词作一些解释。脆crispy，硬hard，钢铁一样的steely，这一系列词汇通常代表酸度由低到高；蜡质般的waxy，油脂般的creamy，油一样的oily，是白酒内形容较浓的葡萄酒的质感的词汇，同时也代表着酸度不高。柔和smooth，圆润round，富饶rich，代表着甜味由弱到强（在干型葡萄酒里，往往意味着酒精度和橡木带来的甜味），柔和 smooth，柔软supple，丝绸般的silky，丝绒般的velvety，可咀嚼的chewy代表着得安宁从弱到强，形容单宁还可以用细致 fine,确实firmed，但是这些并非是形容质感的词汇。

Acetic. Term applied to wines which have undergone acetification and to the odour of such wines.

醋酸的：用于描述发生醋酸化的葡萄酒，以及此类葡萄酒所散发出的气味。

Acid. Term applied to a wine containing an excessive amount of acid, usually a wine made from grapes not completely ripe.

酸：用于描述含有过量酸的葡萄酒，通常是因为原料葡萄没有完全成熟。

After taste. Tastes left in the mouth by wines after they have been tasted.

后味：品尝后葡萄酒留在口中的味道和感觉。

Agreeable. Pleasant character of a well-balanced wine.

惬意的：一款平衡良好的葡萄酒所包含的宜人特征。

Amber. Colour of a wine resembling that of amber.

琥珀色：葡萄酒所具有的类似琥珀的颜色。

Astringent. The characteristic flavour of wines which produces an unpleasant chemical stimulus in the mouth, due to an excessive level of ethyl acetate.

涩的、收敛性的：葡萄酒中乙酸乙酯含量过高时的典型特征，给口腔带来一种不适的化学刺激感。

Aroma. The odour of wines. Primary aroma is derived from the grapes. Secondary aroma derives from fermentation. Tertiary aroma (bouquet) develops during maturation and aging.

香气、果香：葡萄酒的气味。主要的香气来自葡萄果实，次级香气来自发酵过程，而第三层香气（酒香）在葡萄酒的成熟与陈酿过程中发育。

Aromatic. Term applied to wine with a very pronounced aroma, usually made from grapes with aromatic flavour and aroma such as the Muscats.

果香的：用于描述蕴含着极显着果香的葡萄酒，这些葡萄通常是以果香浓郁的葡萄如各种玫瑰香型的葡萄酿制。

Blind tasting. Tasting wines of which the origin and identity are not previously disclosed to the tasters.

盲品：不事先告诉品尝者葡萄酒来源及身份的品尝。

Bitter. Taste that causes an unpleasant and persistent sensation of acridity in the mouth due, in particular, to certain polyphenols.

苦的：一种引起口腔持久苦感的不适味道，特别由多酚等物质引起。

Body. The character imparted to a wine which is rich in dry extract, vinous and complete.

酒体：提取物丰富、酒性饱满、完满的葡萄酒所具有的特征。

Bouquet. Odoriferous quality of a wine, particularly the odour of fine wines acquired during aging.

陈香、酒香：葡萄酒的香气质量，尤其指高档葡萄酒在陈酿过程中所获得的香气。

Brilliant. Term applied to wines, particularly white wines, which are free of any visible suspended matter and have a sparkling clarity.

闪亮的：用于描述葡萄酒尤其是白葡萄酒中没有任何肉眼可见的悬浮物质，表现闪闪发亮的澄清特征。

Butyric. Rancid odour of some spoiled wines.

坏奶油味的：描述一些破败葡萄酒所散发出的腐臭气味。

Casky taste, woody taste. Taste imparted to wines during storage in new or badly kept casks, by substances extracted from the wood of the containers.

橡木桶味、木头味：当葡萄酒在新橡木桶或保存不好的橡木桶中存放时，由容器木料中溶解出的物质赋予葡萄酒的味道。

Cleared. Term applied to a wine which was deposited its suspended material and become clear.

澄清过的：用于描述沉淀出其中的悬浮物质后变得澄清的葡萄酒。

Cooked taste. Taste acquired by must or wine when heated to high temperatures, particularly if heated in the presence of air. Aroma or taste coming from grape crops which are over ripe.