Wine Terminology Crossword

Edit Answers
1234567891011121314151617181920212223
Across
  1. 4. A high acid, low tannin red wine, typically with light red fruit flavours
  2. 5. A dry/off dry sparkling wine made with the Glera grape, producing light to medium body wines, with light citrus, apple and melon flavours.
  3. 10. A sparkling wine usually made using Pinot Noir, Chardonnay and Pinot Meunier grapes, produced only in a region in France of the same name
  4. 11. A French term used to describe a sparkling wine that is unsweetened or dry.
  5. 12. A sparkling wine, made from 100% chardonnay grapes
  6. 15. A term used to describe wines that have no/very low residual sugar.
  7. 17. A medium to full bodied red wine, grown in warmer climates, with black fruit aromas.
  8. 18. A wine that has had spirits added to it to raise ABV and prevent fermentation.
  9. 19. A term used to describe how long the characteristics of a wine are detectable on your palate.
  10. 20. An Australian valley known for it’s hot climate, producing high quality full bodied Shiraz.
  11. 22. A word used to describe flavours that often show in richer white wines, especially in chardonnay, from malolactic fermentation
  12. 23. The year in which the grapes were harvested.
Down
  1. 1. A valley in Australia known for its cool climate, and producing high quality chardonnay.
  2. 2. A very aromatic, high acid white wine, that is typically dry and light bodied.
  3. 3. A type of wine made using red grapes that have been separated from the skins.
  4. 5. The Italian name for a versatile, high acid, that can range from light to full bodied.
  5. 6. A term used to describe wines that have a strong presence of sugar.
  6. 7. A cool region east of Paris known for producing dry, high acid wines.
  7. 8. A region in New Zealand known for it’s cool to moderate climate, and very high quality Sauvignon Blanc.
  8. 9. The characteristic of a wine detected by the feeling of salivating, that is more prominent in wines from cooler climates.
  9. 13. A term used to describe how the wine feels in the mouth.
  10. 14. A high acid white wine that ranges from dry to sweet, and light to full in body.
  11. 16. Unfermented sugars remaining in a wine.
  12. 21. The part of a grape that imparts tannins and colour into the wine.