Across
- 3. Pale, pinkish color wine
- 5. Herbaceous or vegetal element of a wine
- 8. The charcoal that is burned into the inside of wine casks
- 9. Sediment consisting of dead yeast cells, grape pulp, seed, and other grape matter that accumulates during fermentation.
- 10. The aroma or bouquet of a wine.
- 11. The yeast responsible for the character of dry Sherries
- 17. French for "soil".
- 18. Method where sparkling wines receive their secondary fermentation in large tanks
- 21. The liveliness and crispness noted in wine
- 23. To assemble individual lots of wine together to make one wine.
- 25. A property that grows grapes and makes wine from its own vineyards
- 26. Red wine grape that is South Africa's signature variety
- 28. Wine that is not very aromatic
- 29. Famous light bodied red wine from Veneto.
- 30. Purple-colored grape variety used to make red wines, most notably grown in Beaujolais and in the Loire Valley
- 31. An Italian method of winemaking that involves putting a wine through a secondary fermentation on the lees from a previously made recioto wine.
- 35. Wine to which alcohol has been added
- 38. The only permitted grape for the French wine Condrieu in the Rhone valley
- 39. Italian term for a semi-sparkling wine
- 41. Strong tasting acid in wine reminiscent of the flavor of green apples.
- 45. Overly alcoholic wine
- 46. Wine bottle stopper
- 47. The level of fatty in a wine that are capable of evaporating at low temperatures
- 48. When describing the visual appearance of the wine, it refers to high clarity, very low levels of suspended solids.
- 51. The most famous wine-making region in USA.
- 53. Wine exposed to air that has undergone a chemical change.
- 54. Variety of American grape, with large dark blue (almost black) grapes in compact clusters.
- 57. Process used to systematically blend various vintages of Sherry
- 61. The feel and taste of a wine in the mouth.
- 65. Process of making wine.
- 68. Stage when grapes start to soften and develop colour
- 71. The impression of textures and flavors lingering in the mouth after a wine is swallowed.
- 73. The acid in wine formed during the process of malolactic fermentation
- 79. Wine made from frozen grapes
- 81. Ggeographically defined wine region
- 83. Aromas or flavours that suggest vegetables
- 84. The liqueur, or sugar dissolved in reserve wine, added to the Champagne just before final corking
- 85. Main grape used for sparkling wine production
- 87. The phenolic compounds in wines that leave a bitter, dry, puckery feeling in the mouth.
- 91. Wine that possess finesse with subtle flavors that are in balance
- 94. Variety of black wine grape most noted for being one of the three main varieties used in the production of Champagne
- 95. The year in which a wine is bottled.
- 96. 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
- 97. Cloudy appearance wine
- 98. Area in Southwest France considered by some as the greatest wine-producing region in the world.
Down
- 1. Holding wine in barrels, tanks, and bottles to advance them to a more desirable state
- 2. An unpleasant characteristic of wine resulting from a flaw with the winemaking process or storage conditions.
- 4. Characteristics that form the personality of the wine.
- 6. Spanish and Portuguese term for a reserve wine
- 7. Building, property, or company that is involved in the production of wine
- 12. The process by which clear wine is removed from the settled sediment or lees in the bottom of a container
- 13. The length of time that wine has been allowed to age and mature in bottle.
- 14. French word meaning “half-dry”
- 15. Sweet fortified wine, which is produced from grapes grown and processed in the Douro region of Portugal.
- 16. Term used in Port winemaking referring to vintage.
- 19. Group of winegrape varieties grown historically in the Mediterranean region, Balearic islands, Canary Islands and the island of Madeira
- 20. Italian for wine
- 22. French term for the flavors associated with black currant
- 24. Productivity of a vineyard.
- 27. 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.
- 32. Wine that is either drunk by itself or before a meal in order to stimulate the appetite
- 33. Fermented juice of grapes.
- 34. Stronger sense of tannins
- 36. 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
- 37. 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.
- 40. Unfermented grape juice
- 42. Also known as unwooded
- 43. An overly tannic white wine
- 44. Wines produced inside of the traditional wine growing areas of Europe and North Africa.
- 47. The species of wine that comprises over 99% of the world's wine.
- 49. Tactile sensation and term describing the weight and fullness of wine in the mouth.
- 50. acid One of the three predominate acids in wine.
- 52. Red Italian wine grape variety whose name derives from the Latin sanguis Jovis
- 55. French sparkling wine not made in Champagne region
- 56. Scale of measurement of total dissolved compounds in grape juice and approximate concentration of sugars
- 58. An odor or flavor reminiscent of damp soil.
- 59. Hybrid wine grape variety used to make white wines. Its vines ripen early, are productive and are suited to fairly cool climates.
- 60. Sparkling wine manufactured in Germany.
- 62. The process by which a wine reaches a point of readiness for bottling; can continue in the bottle
- 63. Alternative name for the Charmat method of sparkling wine production
- 64. The sparkling effervescence of a wine.
- 66. Juice obtained from grapes that have not been pressed
- 67. The most commonly used wood source for fermentation vessel and barrel aging.
- 69. Residue in the bottom of a bottle of red wine that forms as the wine ages.
- 70. Tasting and evaluating wine without knowing what it is
- 72. Sparkling winу from Piedmont.
- 74. Generally a winery in Bordeaux
- 75. The process of pouring wine from to separate the sediment from the wine
- 76. Tasting term denoting odors and flavors of fresh herbs in a wine.
- 77. Wine expert who often works in restaurants
- 78. 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.
- 80. Fungus that affects many plant species, although its most notable hosts may be wine grapes
- 82. 225-litre oak barrel used in storing and aging Bordeaux wines
- 86. Ethanol, the product of fermentation of sugars by yeast
- 88. Wine that is not sparkling wine
- 89. Wine that is excessively "thin" in body and fruit.
- 90. Ready to drink.
- 92. 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
- 93. Fortified wine that has been subjected to controlled oxidation to produce a distinctive flavor.
- 97. Wines with zero or very low levels of residual sugar