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新手入门
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葡萄酒术语及解释
< br>
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
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。<
/p>
酒体（
Bo
dy
）：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
Baros
sa 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，
< br>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
< br>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
< br>，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
smoot
h
，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
sil
ky
，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 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.
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 defective 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 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 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。
< br>
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 with pronounced and pleasing aroma.
芬芳的：用于描述果香显著宜人的葡萄酒。
Fresh. Term applied to
wines containing adequate but not excess acidity,
which produces a refreshing pleasant
sensation.
清新的：用于描述酸度充足而不过量，
从而能赋予饮用者提神的舒适感的葡萄酒。
Fruity. 1)Young wine having fresh
fruit-like flavour. 2) In Australia the term is
often applied to wines which
are
slightly to moderately sweet.
果实特征明显的：<
/p>
1
）具有果实般风格的年轻葡萄酒。
2<
/p>
）在澳大利亚这个词常用于指带有轻微或中等
甜味的葡萄酒。
Full. Term
applied to a wine complete and well balanced, rich
in alcohol and extract.
完整的、丰满的：用于描述平衡好
，酒精含量和提取物含量都较高的葡萄酒。
Garnet-red. Characteristic colour which
some red wines assume on aging, and which
resembles that of the
precious stone
called garnet.
石榴石红：一些红葡萄酒经过陈酿后所具有的典型色泽
，它类似于珍贵的石榴石的颜色。
Golden colour. A yellow colour,
desirable in certain white wines.
金黄色：一种黄色，是某些白葡萄酒悦人心意的颜色。
Hard. Term applied to wine
which is poorly balanced and in which acidity
predominates.
硬的、不协调的：用于描述葡萄酒的酒体平衡差，酸度居
于主导地位。
Harmonious. Term
applied to wine which is well-balanced.
协调的：用于描述酒体平衡良好的葡萄酒。
Harsh. Term applied to
wines which produce an unpleasant chemical
stimulation in the mouth.
粗糙的：用于描述在口中产生不适的化学刺激感的葡萄酒。
Herbaceous. Taste of the
wine from certain cultivars. Characterizes a plant
odour reminiscent of green grass,
imparted by hexanol or hexanal.
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