Wine Knowledge Crossword

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