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