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