Wine Knowledge Crossword

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Across
  1. 2. The most commonly used wood source for fermentation vessel and barrel aging.
  2. 4. Building, property, or company that is involved in the production of wine
  3. 6. Cloudy appearance wine
  4. 8. Variety of American grape, with large dark blue (almost black) grapes in compact clusters.
  5. 9. Aromas or flavours that suggest vegetables
  6. 10. Unfermented grape juice
  7. 12. To assemble individual lots of wine together to make one wine.
  8. 13. Stage when grapes start to soften and develop colour
  9. 14. Generally a winery in Bordeaux
  10. 16. Also known as unwooded
  11. 21. The sparkling effervescence of a wine.
  12. 22. Ethanol, the product of fermentation of sugars by yeast
  13. 23. Red Italian wine grape variety whose name derives from the Latin sanguis Jovis
  14. 26. The phenolic compounds in wines that leave a bitter, dry, puckery feeling in the mouth.
  15. 27. Ready to drink.
  16. 28. The only permitted grape for the French wine Condrieu in the Rhone valley
  17. 30. The aroma or bouquet of a wine.
  18. 31. Holding wine in barrels, tanks, and bottles to advance them to a more desirable state
  19. 34. French sparkling wine not made in Champagne region
  20. 35. The yeast responsible for the character of dry Sherries
  21. 36. 225-litre oak barrel used in storing and aging Bordeaux wines
  22. 39. The feel and taste of a wine in the mouth.
  23. 40. Whole, uncrushed grapes are fermented in a sealed vat containing a layer of carbon dioxide. This results in fruity, soft and distinct red wines. These wines have little tannin and are immediately drinkable.
  24. 43. Tasting and evaluating wine without knowing what it is
  25. 46. White Argentine wine grape variety, producing fresh, aromatic wines with moderate acidity, smooth texture and mouthfeel as well as distinctive peach and apricot aromas on the nose
  26. 51. Method where sparkling wines receive their secondary fermentation in large tanks
  27. 53. Famous light bodied red wine from Veneto.
  28. 55. An odor or flavor reminiscent of damp soil.
  29. 56. French word meaning “half-dry”
  30. 59. Group of winegrape varieties grown historically in the Mediterranean region, Balearic islands, Canary Islands and the island of Madeira
  31. 62. Wine to which alcohol has been added
  32. 63. Italian term for a semi-sparkling wine
  33. 64. Scale of measurement of total dissolved compounds in grape juice and approximate concentration of sugars
  34. 65. Wine that is excessively "thin" in body and fruit.
  35. 68. Fermented juice of grapes.
  36. 69. Strong tasting acid in wine reminiscent of the flavor of green apples.
  37. 70. The process by which clear wine is removed from the settled sediment or lees in the bottom of a container
  38. 78. Process used to systematically blend various vintages of Sherry
  39. 79. Wine exposed to air that has undergone a chemical change.
  40. 81. Wine bottle stopper
  41. 83. The impression of textures and flavors lingering in the mouth after a wine is swallowed.
  42. 86. Wine that is either drunk by itself or before a meal in order to stimulate the appetite
  43. 87. Red Italian wine grape variety commonly grown in the Piedmont region. It makes light colored wines and rosés with very fruity aromas, strong acidity and tannins
  44. 88. Wine that possess finesse with subtle flavors that are in balance
  45. 90. Red wine grape that is South Africa's signature variety
  46. 91. Spanish and Portuguese term for a reserve wine
  47. 92. Ggeographically defined wine region
Down
  1. 1. French term for the flavors associated with black currant
  2. 3. French for "soil".
  3. 5. An Italian method of winemaking that involves putting a wine through a secondary fermentation on the lees from a previously made recioto wine.
  4. 6. The liqueur, or sugar dissolved in reserve wine, added to the Champagne just before final corking
  5. 7. Characteristics that form the personality of the wine.
  6. 8. Alternative name for the Charmat method of sparkling wine production
  7. 10. Purple grape variety used in making red wine. The grapes tend to have an inky dark color and robust tannins, and are known as one of the six grapes allowed in the blend of red Bordeaux wine
  8. 11. The process by which a wine reaches a point of readiness for bottling; can continue in the bottle
  9. 12. When describing the visual appearance of the wine, it refers to high clarity, very low levels of suspended solids.
  10. 15. An unpleasant characteristic of wine resulting from a flaw with the winemaking process or storage conditions.
  11. 17. Sparkling wine manufactured in Germany.
  12. 18. Sparkling winу from Piedmont.
  13. 19. French hybrid red wine grape variety, that produces a medium body, deeply tinted, acidic red wine which is fruit forward and often carries aromas of black fruits and caramel.
  14. 20. The year in which a wine is bottled.
  15. 21. Chemical compounds formed by the reaction of ethyl and methyl alcohol with hydrogen sulfide to produce a wine fault that creates odors in the wine reminiscent of burnt rubber, garlic, onions or stale cabbage.
  16. 24. Herbaceous or vegetal element of a wine
  17. 25. Process of making wine.
  18. 29. The acid in wine formed during the process of malolactic fermentation
  19. 32. Fungus that affects many plant species, although its most notable hosts may be wine grapes
  20. 33. Residue in the bottom of a bottle of red wine that forms as the wine ages.
  21. 34. Main grape used for sparkling wine production
  22. 35. Juice obtained from grapes that have not been pressed
  23. 36. The length of time that wine has been allowed to age and mature in bottle.
  24. 37. The level of fatty in a wine that are capable of evaporating at low temperatures
  25. 38. Variety of black wine grape most noted for being one of the three main varieties used in the production of Champagne
  26. 41. An overly tannic white wine
  27. 42. The species of wine that comprises over 99% of the world's wine.
  28. 44. Hybrid wine grape variety used to make white wines. Its vines ripen early, are productive and are suited to fairly cool climates.
  29. 45. Purple-colored grape variety used to make red wines, most notably grown in Beaujolais and in the Loire Valley
  30. 47. Sweet fortified wine, which is produced from grapes grown and processed in the Douro region of Portugal.
  31. 48. The charcoal that is burned into the inside of wine casks
  32. 49. Wines produced inside of the traditional wine growing areas of Europe and North Africa.
  33. 50. Area in Southwest France considered by some as the greatest wine-producing region in the world.
  34. 52. Overly alcoholic wine
  35. 54. Wine made from frozen grapes
  36. 57. Wine that is not very aromatic
  37. 58. Tasting term denoting odors and flavors of fresh herbs in a wine.
  38. 60. The liveliness and crispness noted in wine
  39. 61. Wine that is not sparkling wine
  40. 66. Productivity of a vineyard.
  41. 67. Wines with zero or very low levels of residual sugar
  42. 71. acid One of the three predominate acids in wine.
  43. 72. Fortified wine that has been subjected to controlled oxidation to produce a distinctive flavor.
  44. 73. Term used in Port winemaking referring to vintage.
  45. 74. Tactile sensation and term describing the weight and fullness of wine in the mouth.
  46. 75. The most famous wine-making region in USA.
  47. 76. A property that grows grapes and makes wine from its own vineyards
  48. 77. Wine expert who often works in restaurants
  49. 80. The process of pouring wine from to separate the sediment from the wine
  50. 82. Italian for wine
  51. 84. Sediment consisting of dead yeast cells, grape pulp, seed, and other grape matter that accumulates during fermentation.
  52. 85. Pale, pinkish color wine
  53. 89. Stronger sense of tannins