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1、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、白葡萄酒及粉红葡萄酒三类。其中红葡萄酒又可细分为干红葡萄酒、半干红葡萄酒、半甜红葡萄酒和甜红葡萄酒，白葡萄酒则细分为干白葡萄酒、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 Rie
2、sling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
3、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
4、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
5、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
6、 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 fro
7、m 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 s
8、uch as the Muscats.果香的：用于描述蕴含着极显著果香的葡萄酒，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 parti
9、cular, 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
10、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 imparte
11、d 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. Ta
12、ste 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.烹烤味：当葡萄汁或葡萄酒在高温下加热，尤其是在与空气接触的条件下加热时所产生的一种口感。也指来自过熟的葡萄的香气和口感。Corked taste, corkiness, corky. Taste imparted to bottled wines by defe
13、ctive or mouldy corks.酒塞味：装瓶后的葡萄酒由于酒塞低劣或发霉变质而带上的味道。Decanter. A special glass bottle, usually glass-stoppered, used for serving wine that has been removed from its original container, in order to facilitate the perception of its aroma.醒酒瓶：特殊的玻璃瓶，通常配有玻璃塞，用于供应从原来的包装瓶中倒出的葡萄酒，以促进对葡萄酒香气的欣赏。 Delicate. Term
14、 applied to the flavour and aroma of some fine wines. A delicate wine is light, well-balanced and soft.精雅的：用于描述一些优质葡萄酒的风味和果香。精雅的葡萄酒轻盈、平衡良好而柔和。Dull. Term applied to wines which have a distinct colloidal haze, but which are free of visible suspended material. Hazy. Wine with faint turbidity.暗淡的、沉滞的：葡萄
15、酒中含有明显的胶状薄雾，但不存在肉眼可见的悬浮物质。朦胧的：葡萄酒表现轻微的浑浊。Earthy taste. Special taste resulting from the type of soil on which the grapes were grown.泥土味：由栽培葡萄的土壤类型所赋予葡萄酒的特殊口味。Fine. Term applied to wines of high quality.细腻的：用于描述具有高品质的葡萄酒。Flavour. Impression given wine taken into the mouth. Includes sensations gained
16、by the taste organs and also by the olfactory receptors.风味：品尝对葡萄汁或葡萄酒的总体印象。既包括味觉器官所获得的感受，也包括嗅觉所获得的信息。Flowery. Aroma of a wine which suggests the perfume of a flower, especially in young wines.花香的：葡萄酒尤其是年轻葡萄酒中令人联想起花朵芬芳的香气。Flinty odour. A characteristic odour taste of some dry wines made from grapes grown on certain siliceous soils燧石般的气味：某些干葡萄酒的典型气味，它们以在高硅酸盐土壤中生长的葡萄酿制。Fragrance. Term applied to a well developed and pleasing aroma.芬芳：用于描述发育良好而令人愉悦的果香。Fragrant. Term applied to wines w
