1、Acetic:Tastingtermindicatinganundesirablevinegarysmell.醋酸的：一個用來表述不愉快酸味的品嘗術(shù)語。Acidic:Usedtodescribewineswhosetotalacidissohighthattheytastetartorsourandhaveasharpedgeonthepalate.酸的：用于形容葡萄酒的總酸度過高以至于嘗起來具有辛辣或酸腐味且在口腔中具有鋒利的邊角感。Acids:Essentialcomponentofallwines.Severaldifferentacidsarefoundingrapesandwine.

2、Grapesareoneofthefewfruitstocontaintartaricacid,themajorwineacidandthemostimportantsourceofacidityinwine.Smalleramountsofmalicacid,citricacidandlacticacidcanalsobefound,ascanaceticacid.Seealsovolatileacidity.酸：所有酒中的基本成分。在葡萄和葡萄酒中能找到幾種不同的酸。葡萄是少數(shù)含有酒石酸的水果的一種，（酒石酸是酒中主要的酸性物質(zhì)，同時也是酒的酸度的最重要來源）。除醋酸外，還有少量的蘋果酸，

3、檸檬酸和乳酸。也可參考volatileacidity揮發(fā)性酸.Acrid:Describesaharshorbittertasteorpungentsmellthatisduetoexcesssulfur.辛辣的：形容一個粗糙或苦的味道又或者是由于過量的硫磺而產(chǎn)生的刺激性氣味。Aftertaste:Sensationleftinthemouthafterwineisswallowed.Alongaftertasteisasignofacomplex,high-qualitywine.Seealsolength.后味：咽下葡萄酒后在口腔里留下的感覺。悠長的后味是復雜、高質(zhì)量葡萄酒的標志。也可參考

4、“l(fā)ength度”。Age-Worthy:Describesthesmallnumberoftopwinesthathavesufficientflavor,acidity,alcoholandtannintogainadditionalcomplexitywithtimeinthebottle.Mostpopularwinesaremeanttobeenjoyedshortlyafterreleaseandwillonlydiminishwithage.值得陳年的：形容少數(shù)具有充足風味，酸度，酒精和單寧的頂尖葡萄酒可隨著在瓶中的陳年時間而增加其復雜度。大多數(shù)流行葡萄酒在上市后短期內(nèi)就可以飲用

5、且隨著年歲的增大而逐漸衰退。Aggressive:Tastingterm,usuallyindicatingawinewithhighorexcessiveacidityortannin.Winesthatareaggressiveintheiryouthmayimprovewithageing.凌厲的：品嘗術(shù)語，通常指葡萄酒含有高的或過量酸度或單寧。年輕時凌厲的葡萄酒會隨著陳釀而改良。Agreeable:Pleasantcharacterofawell-balancedwine.愜意的： 一款平衡良好的葡萄酒所包含的宜人特征。Alcoholic:Usedtodescribeawinethat

6、hastoomuchalcoholforitsbodyandweight,makingitunbalanced.Awinewithtoomuchalcoholwilltasteuncharacteristicallyheavyorhotasaresult.Thisqualityisnoticeableinaromaandaftertaste.含酒精的：用于形容一款葡萄酒由于相對于其酒體和重量而言含有過多的酒精，而出現(xiàn)不平衡的狀態(tài)。過量的酒精會使葡萄酒出現(xiàn)非典型性地沉重或熱（辣）的感覺。這種性質(zhì)在香味史上最強-葡萄酒品鑒評價術(shù)語-（中英雙語版對照）或回味中相當明顯。Appearance:Refe

7、rstoawineclarity,notcolor.Commondescriptorsrefertothereflectivequalityofthewine;brilliant,clear,dullorcloudyforthosewineswithvisiblesuspendedparticulates.外觀：指葡萄酒的澄清度，而非顏色。常用于描述葡萄酒的反射性質(zhì)：閃耀、清晰，那些帶有明顯懸浮粒子的葡萄酒通常描述為陰暗、陰沉。Apple,appley:Tastingtermusedtoindicatethelivelyfruityacidityofayoungwhite.Bruisedapp

8、letastecanindicateoxidation,inredsorwhites.蘋果味：品嘗術(shù)語，用來指年輕白葡萄酒中含有的活潑的果酸。帶腐敗氣味的蘋果味用在紅白葡萄酒中暗指氧化的意思。Aroma:Tastingtermusedtoindicatethesmellsofawine,particularlythosederivingfromthegrapeandfermentation.Seealsobouquet.香氣：品嘗術(shù)語，用來指葡萄酒的氣味，尤其是指從葡萄和發(fā)酵中獲得的氣味。也可參考“bouquets”。Aromatic:Tastingtermusedtoindicateawin

9、ewithapositive,agreeablesmell.Also,aclassofgrapes（e.g.theMuscatfamily）whichareparticularlyfragrant.芬芳的：品嘗術(shù)語，用來指酒中具有好的，使人愉悅的氣味。同時也只具有特殊香味的葡萄種類（如麝香族葡萄品種）。Astringent:Tastingtermusedtoindicateasharpbitterness.Usuallyafault,awinemaybecomelessastringentwithageing.澀（昧）的：用來表示一種尖銳苦澀之感的品嘗術(shù)語。葡萄酒中出現(xiàn)澀味通常被認為是有缺點的

10、，經(jīng)過陳年之后葡萄酒的澀感會減弱。Austere:Tastingterm,usuallyindicatingalackofrichnessorsweetness.簡樸的：品嘗術(shù)語，通常指葡萄酒缺少豐富度和甜味。Awkward:Describesawinethathaspoorstructure,isclumsyorisoutofbalance.笨拙的： 形容葡萄酒的結(jié)構(gòu)差，顯得笨拙或不均衡。Backbone:Usedtodenotethosewinesthatarefull-bodied,well-structuredandbalancedbyadesirablelevelofacidity.

11、有主干的：用于指均衡的葡萄酒中具有醇厚感，良好結(jié)構(gòu)和一個宜人酸度。Backward:Usedtodescribeayoungwinethatislessdevelopedthanothersofitstypeandclassfromthesamevintage.后進的：用于形容同類以及相同年份的一類葡萄酒中發(fā)展較慢的年輕葡萄酒。Balance:Awineisbalancedwhenitselementsareharmoniousandnosingleelementdominates.Thehardcomponents-acidityandtanninbalancethesoftcomponen

12、ts-sweetness,fruitandalcohol.平衡：當一款葡萄酒的所有元素和諧共處且沒有單一突出的元素就是平衡的。度和單寧-平衡軟”成分-甜度，果味和酒精。Balanced:Tastingterm,usedtoindicateawineinwhichalltheelements（fruit,acidity,tannin,etc.）areinharmony.和諧的（均衡的）：品嘗術(shù)語，用來指一種葡萄酒中的所有成分（果味、酸度、單寧等）處于一種和諧的狀態(tài)。Bead:Thetinybubblesfoundinsparklingwines;asmall,persistentbeadisan

13、indicatorofquality.水珠：出現(xiàn)在香檳酒里面的微小氣泡；小而持久的水珠是質(zhì)量的象征。Beery:Tastingtermindicatingthemaltysmellortasteofbeer,usuallyconsideredafaultinwine.啤酒味：品嘗術(shù)語，指葡萄酒中含有啤酒的麥芽味或有啤酒味，出現(xiàn)在葡萄酒中通常被認為是個缺點。Berry:Thistermhastwomeanings.Anindividualgrapeiscalledaberrybygrapegrowers.Italsodescribesthesetoffruitflavorsfoundinmany

14、wines,whichincludesstrawberry,raspberry,andblueberry.漿果，漿果味：該術(shù)語有雙重意思。一個單獨的葡萄被葡萄種植者稱為漿果。它同時又是描述在大多數(shù)葡萄酒里面發(fā)現(xiàn)的一系列水果滋味，包括草莓，木莓和藍莓等。Big:Tastingtermusedtoindicateapowerfulwinewithplentyoffruitandstructureandpossiblyhighalcohol.寬厚的：品嘗術(shù)語，用來形容一款具有豐厚果味和構(gòu)造，且可能酒精含量高的強健的葡萄酒。Bite:Tastingtermusedtoindicateapowerful

15、initialsensationofacidityortannin,whichgrabsattentionimmediatelythewineistasted.尖刺感：品嘗術(shù)語，用來形容一種由酒酸或單寧引起的強烈的最初感覺，入口就能馬上感受到。Bitter:Oneofthefourbasicflavorswhichcanbedetectedbythetongue.Bitternessisafaultinexcess,butisnormallybalancedbyfruitandsweetness.苦的：舌頭能夠發(fā)現(xiàn)的四種基本味道之一。苦味過重是不正常的現(xiàn)象，但一般能被果味和甜度所平衡。Blac

16、kcurrant:Tastingtermusedtoindicatetheoftenpungentaromaofblackcurrantfruitandleaf,particularlyinwinesofCabernetSauvignonandSauvignonBlanc.黑加侖子味：品嘗術(shù)語，用以形容黑加侖子和葉子的刺激性味道，在赤霞珠和長相思葡萄酒中特別明顯。BlindTasting:Atastinginwhichthewinesarenotidentified;oftenthebottlesaredisguisedinpaperbags.Thegoalistoreducetasterse

17、xpectationsofspecificwines,offeringamoreobjectiveanalysisofeachwine.Inasingle-blindtasting,thetastermayknowwhichbrandortypesofwineareintheflight,butnottheorder.Inadouble-blindtasting,thetasterhasnoinformationaboutthewinesintheflight.盲品：一次無法辨別葡萄酒的品嘗；通常酒瓶是被紙袋包好的。目的是為了減少品酒者對特定葡萄酒的預料，提供了一個對每款葡萄酒更為客觀的分析。

18、在單一盲品中，品嘗者可能知道所品葡萄酒的品牌或類型，但卻不知道順序。在雙重盲品中，品嘗者對葡萄酒的信息一無所知。硬”成分-酸Blunt:Stronginflavorandoftenalcoholic,butlackinginaromaticinterestanddevelopmentonthepalate.生硬的：風味強烈且通常酒精明顯，但卻缺乏果香影響且在味覺上缺乏發(fā)展。Blush:Alsoknownasrose,thistermdescribesapinkorsalmon-coloredwinemadefromredgrapes.Thewinemaybedryorsweet.粉紅：同時也被

19、稱作玫瑰紅，該術(shù)語描述了由紅葡萄所釀成的粉紅或鮮肉色，可能是干型或甜型的葡萄酒Body:Tastingtermusedtoindicatetheweightofthewineinthemouth.酒體：品嘗術(shù)語，用來指葡萄酒在口中的重量。BottleSickness:Atemporaryconditioncharacterizedbymutedordisjointedfruitflavors.Itoftenoccursimmediatelyafterbottlingorwhenwines(usuallyfragilewines)areshakenintravel.Alsocalledbottl

20、eshock.Afewdaysofrestisthecure.瓶傷：葡萄酒出現(xiàn)的暫時性狀況如無生氣或果味混亂。通常在裝瓶后或者經(jīng)旅行震蕩(特別是脆弱的葡萄酒)后會馬上出現(xiàn)。同時也叫做瓶中休克讓其休息幾天后就會痊愈。Brawny:Usedtodescribewinesthatarehard,intense,tannicandthathaveraw,woodyflavors.Theoppositeofelegant.強壯的：用于形容葡萄酒堅硬，強烈，單寧明鮮且具有生的，木頭風味。與優(yōu)雅相對。Briary:Describesyoungwineswithanearthyorstemmywildberr

21、ycharacter.似石南的：形容年輕的葡萄酒帶有的泥土味或帶莖的野生漿果特征。Bright:Usedforfresh,ripe,zesty,livelyyoungwineswithvivid,focusedflavors.明亮的、歡快的：用于形容新鮮，成熟，有風味，活潑的年輕葡萄酒所帶有的鮮明集中的滋昧。Brilliant:Termappliedtowines,particularlywhitewines,whicharefreeofanyvisiblesuspendedmatterandhaveasparklingclarity.閃亮的：用于描述葡萄酒尤其是白葡萄酒中沒有任何肉眼可見的懸

22、浮物質(zhì)，表面閃閃發(fā)亮的澄清特征。Bouquet:Tastingtermusedtoindicatethesmellsthatdevelopwithageing.陳香、酒香：品嘗術(shù)語，用來指隨著葡萄酒的陳釀而發(fā)展出來的香味。Browning:Describesawinescolor,andisasignthatawineismatureandmaybefaded.Abadsigninyoungred（orwhite）wines,butlesssignificantinolderwines.Wines20to30yearsoldmayhaveabrownishedgeyetstillbeenjoy

23、able.成褐色的：形容一款葡萄酒的顏色，并且是一款酒成熟且可能是衰退的跡象。在年輕的紅（或白）葡萄酒中這是一個不好的跡象，但在較老的葡萄酒中則顯得不是那么重要。20至30年的葡萄酒可能會出現(xiàn)褐色色調(diào)但卻仍然可以享受。Burnt:Describeswinesthathaveanoverdone,smoky,toastyorsingededge.Alsousedtodescribeoverripegrapes.燃燒味：形容葡萄酒具有過度的煙熏，烤面包或者是燒焦的尖銳味道。同時也用于形容過熟的葡萄。Buttery:Tastingtermusedtoindicatearichtasteorsmell

24、ofbutter,usuallyinwhitewine.Oftenanindicatorthatthewinehasundergonemalolacticfermentation.黃油般的：品嘗術(shù)語，用語指黃油的香濃口感或氣味，常出現(xiàn)在白葡萄酒中。這種味道通常暗示了這款酒曾經(jīng)進行過蘋果乳酸發(fā)酵。Butyric:Rancidodourofsomespoiledwines.壞奶油味的：描述一些破敗葡萄酒所散發(fā)出的腐臭味。Caskytaste:Tasteimpartedtowinesduringstorageinneworbadlykeptcasks,bysubstancesextractedfro

25、mthewoodofthecontainers.橡木桶味：當葡萄酒在新橡木桶或保存不好的橡木桶中存放時，由容器木料中溶解出的物質(zhì)賦予葡萄酒的味道。Catspee:Pungent,evenaggressive,aromafoundparticularlyinsomeSauvignonBlancwines.貓尿味：刺激性的甚至侵略性的氣味，特別是出現(xiàn)在一些長相思葡萄酒。Cedar,cedary:Tastingtermusedtoindicatethespicysmellofcedarwood,particularlyinCabernetSauvignonwines.雪松味，雪松似的：品嘗術(shù)語，用來

26、指雪松木的香料味道，尤其出現(xiàn)在赤霞珠葡萄酒中。Chewy:Describesrich,heavy,tannicwinesthatarefull-bodied.耐嚼的：形容豐富，沉重，單寧明顯的濃郁型葡萄酒。CigarBox:Anotherdescriptorforacedaryaroma.雪茄盒味：對雪松味的另一種表達。Clarity:Referringtosuspendedparticulatematterinawine,clarityisdescribedintermsofthewinesreflectivequality;brilliant,clear,dullorhazy.Aprono

27、uncedhazinessmaysignifyspoilage,whilebrilliant,clearordullwinesaregenerallysound.澄清度：指在葡萄酒里出現(xiàn)的懸浮粒子物質(zhì)，澄清度用在形容葡萄酒的反射性質(zhì)方面：閃耀，清晰，陰暗或模糊。顯著的模糊狀態(tài)可能意味著葡萄酒變壞了，而閃耀，清晰或陰暗的葡萄酒通常都是健康的。Clean:Freshonthepalateandfreeofanyoff-taste.Doesnotnecessarilyimplygoodquality.干凈的：口感新鮮且沒有任何不好的味道。不一定意味著優(yōu)質(zhì)。Cleared:Termappliedtoa

28、winewhichwasdepositeditissuspendedmaterialandbecomeclear.澄清過的：用于描述沉淀出其中的懸浮物質(zhì)后變得澄清的葡萄酒。Chocolate,chocolatey:Tastingtermusedtoindicatearich,warmchocolate-likearomaandtaste,particularlyinredwine.巧克力味：品嘗術(shù)語，用來指一種豐富的、溫暖的像巧克力一樣的香味和味道，尤其用于紅葡萄酒中。Closed:Describeswinesthatareconcentratedandhavecharacter,yetare

29、shyinaromaorflavor.封閉的：形容葡萄酒濃郁且有個性，但香氣或滋味卻還沒開放出來。Cloudiness:Lackofclaritytotheeye.Fineforoldwineswithsediment,butitcanbeawarningsignalofproteininstability,yeastspoilageorre-fermentationinthebottleinyoungerwines.朦朧：看起來不夠透明。對于帶沉淀物的老齡葡萄酒而言無傷大雅，但是對于年輕葡萄酒而言則可能是蛋白質(zhì)不穩(wěn)定，酵母壞死或者瓶中再次發(fā)酵的警告信號。Cloudy:Anevidentlac

30、kofvisualclarity.Fineforoldwineswithsediment,butinyoungerwinescloudinesscanbeawarningsignal.陰沉：看起來顯著缺乏澄清度。對于帶沉淀物的老齡葡萄酒而言無傷大雅，但在年輕的葡萄酒當中陰暗朦朧可能是一個警告信息。Cloying:Describesultra-sweetorsugarywinesthatlackthebalanceprovidedbyacid,alcohol,bitternessorintenseflavor.反胃的：形容超甜或甜葡萄酒缺乏由酸，酒精，苦味或者強烈香料味所提供的均衡度。Coars

31、e:Usuallyreferstotexture,andinparticular,excessivetanninoroak.Alsousedtodescribeharshbubblesinsparklingwines.粗糙的：通常指葡萄酒的質(zhì)地，特別是指過多的單寧或橡木所產(chǎn)生的質(zhì)感。同時也用于形容氣泡酒所產(chǎn)生的粗糙的氣泡。Complex:Tastingtermusedtoindicateawinewithmanydifferentlayersofflavoursandsensations.Complexityisoneofthehallmarksofagreatwine,asopposedto

32、theone-dimensionalsimplicityofaneasy-drinkingwine.復雜的：品嘗術(shù)語，用來指葡萄酒有很多層次的味道和感覺，復雜感是優(yōu)質(zhì)葡萄酒的特點之一，與入口簡單樸素的易飲葡萄酒相對。Complexity:Anelementinallgreatwinesandmanyverygoodones;acombinationofrichness,depth,flavorintensity,focus,balance,harmonyandfinesse.復雜度：所有佳釀以及許多十分好的葡萄酒里面的一個因素；結(jié)合豐富度，深度，風味強度，集中，均衡，和諧且精細。Cooked:

33、Describesadull,stewedflavorassociatedwithwinesadverselyaffectedbyexcessiveheatduringshippingorstorage.煮熟的：形容一種呆滯，受熱的風味，常與葡萄酒在運輸或存儲過程受熱過度相關(guān)聯(lián)。Corked,corky:Faultinwinecausedbyacontaminatedcork.Corkedwineiseasiertorecognisethantodescribe:itiswoody,mouldy,staleandmouth-puckering.帶木塞味的：受污染的木塞所引起的葡萄酒中的不愉快感

34、。酒中的軟木塞味雖難以描述但很容易被辨別出來：帶有木材，霉朽和陳腐的味道，且口感粗澀。Crisp:Tastingtermusedtodescribeawinewithalively,refreshingacidity.清脆的：品嘗術(shù)語，用于描述葡萄酒具有著活躍的、提神的酸度。Decanting:Processofseparatingawinefromanysedimentthatmayhaveformed.ThisisessentialforVintagePortandforolderreds（whichnaturallythrowadeposit）.Aerationisaby-product

35、ofdecanting,thoughwineismostefficientlyaerated（allowedtobreathe）byswirlingintheglass.澤析、醒酒：一個把葡萄酒從已經(jīng)形成的沉淀物中分離出來的過程。這對陳年碳酒或較老的紅葡萄酒尤為重要（通常都形成了沉淀物）。雖然通風是附帶著濰析過程而產(chǎn)生的，但葡萄酒通過在酒杯中旋轉(zhuǎn)能最有效地通風（可以呼吸）。Deep:Tastingtermusedtoindicateawinewithintensecolor（and/orflavor）.深厚的：品嘗術(shù)語，用來指葡萄酒有著強烈的顏色（或風味）。Delicate:Usedtodes

36、cribelight-tomedium-weightwineswithgoodflavors.AdesirablequalityinwinessuchasPinotNoirorRiesling.精雅的：用于形容具有很好風味的輕度到中等酒體的葡萄酒。這是黑品諾或雷司令葡萄酒中一種渴望得到的性質(zhì)。Dense:Describesawinethathasconcentratedaromasonthenoseandpalate.Agoodsigninyoungwines.濃厚的：形容一款酒在嗅覺和味覺上具有濃郁的果香（芳香）味。這是好的年輕葡萄酒的標志。Depth:Describesthecomplex

37、ityandconcentrationofflavorsinawine,asinawinewithexcellentoruncommondepth.Oppositeofshallow.深度：形容葡萄酒中風味的復雜度和濃郁度，如一款具有出色或非比尋常深度的葡萄酒。與淺薄”相對。Developed:Tastingtermindicatingawinewithsomeagedcharacterandmaturity.已發(fā)展的：品嘗術(shù)語，指一款葡萄酒有著陳年的特性且成熟。Dirty:Tastingtermusedtoindicateawinewithanunattractivesmell,oftenc

38、ausedbyhydrogensulphide.骯臟的：品嘗術(shù)語，用于指有著不愉快的味道，通常是由硫化氫所致。Disjointed:Describeswinewithcomponentsthatarenotwell-knit,harmoniousorbalanced.Thetimingofthecomponentsmaybeoff;upontasting,adisjointedwinemightfirstrevealbigfruit,followedbyablastofscreechingacidityandfinishingoffwithadoseoftannins.脫節(jié)的：形容葡萄酒的成分

39、結(jié)合不緊密，和諧或平衡。成分可能會適時消失，在品嘗的時候，一款脫節(jié)的葡萄酒可能首先展現(xiàn)出大量的果味，接著是一股尖銳的酸度且收尾時帶到一定量的單寧。Dry:Tastingtermusedtoindicateanabsenceofdetectablesweetness.Manywinescontainalittleresidualsugar,whilestilltastingdry.干的：品嘗術(shù)語，用來指酒中沒有明顯的的甜味。很多葡萄酒含有少量殘余糖分，但嘗起來仍然是干的。DryingOut:Losingfruit（orsweetnessinsweetwines）totheextentthatac

40、id,alcoholortannindominatethetaste.Atthisstagethewinewillnotimprove.過干：葡萄酒失去果味（或者甜酒失去甜味），以致酸，酒精或單寧在味覺上過于突出。處于這一階段的葡萄酒將無法得到改善。Dull:Termappliedtowineswhichhaveadistinctcolloidalhaze,butwhicharefreeofvisiblesuspendedmaterial.暗淡的，沉滯的：葡萄酒中含有明顯的膠狀薄霧，但不存在肉眼可見的懸浮物質(zhì)。Dumb:Describesaphaseyoungwinesundergowhent

41、heirflavorsandaromasareundeveloped.Asynonymofclosed.晦啞的：形容年輕葡萄酒處于滋味或芳香還沒發(fā)展出來的階段。與封閉的”同義。EarlyHarvest:Denotesawinemadefromearly-harvestedgrapes,usuallylowerthanaverageinalcoholiccontentorsweetness.早收的：指一款由早收的葡萄所釀成的葡萄酒，在酒精含量或甜度方面通常會比一般的葡萄酒低。Earthy:Describeswineswitharomasorflavorsofsoilorearth.Insmall

42、amountsthearomasorflavorscanaddcomplexityandbepositivecharacteristics,butbecomenegativeastheintensityincreases.FrequentlyassociatedwithPinotNoir.土味的：形容葡萄酒帶有土壤或泥土的芳香和滋味。量少的時候能夠增加葡萄酒的復雜性且是正面特征，但隨著強度的增加則會變成負面的。常常與黑品諾聯(lián)系在一起。Elegant:Usedtodescribewinesofgrace,balanceandbeauty.優(yōu)雅：用于形容葡萄酒的優(yōu)雅，均衡且美好。Empty:Sim

43、ilartohollow;devoidofflavorandinterest.空的：近似于空虛的“，缺乏（全無）風味或能夠吸引人的東西。Esters:Thefragrantchemicalcompoundsresponsibleforthearomasandflavors;foundinfoodandwine.酯：形成芳香和滋味的芳香化學成分；出現(xiàn)在食物和葡萄酒里面。EthylAcetate:Asweet,vinegarysmellthatoftenaccompaniesaceticacid.Itexiststosomeextentinallwinesandinsmalldosescanbea

44、plus.Whenitisstrongandsmellslikenailpolish,itsadefect.乙酸乙酯：一種美好的酸味，經(jīng)常伴隨著醋酸一起出現(xiàn)。或多或少地存在于所有葡萄酒中，適量就會產(chǎn)生正面效應(yīng)。但是當它過強，聞起來像指甲油味時則是一個缺點。Extract:Richnessanddepthofconcentrationoffruitinawine.Usuallyapositivequality,althoughhighextractwinecanalsobehighlytannic.萃?。浩咸丫评锩鏉饪s果味的豐富度和深度。通常是一個好的性質(zhì)，然而高萃取的葡萄酒同時也會顯得單寧過強

45、。Fading:Describesawinethatislosingcolor,fruitorflavor,usuallyasaresultofage.衰退：形容葡萄酒正在失去顏色，果味或風味，通常是老化所產(chǎn)生結(jié)果。Fat:Full-bodied,highalcoholwineslowinaciditygiveafatimpressiononthepalate.Canbeapluswithbold,ripe,richflavors;canalsosuggestthewinesstructureissuspect.肥厚：醇厚的，高酒精低酸度的葡萄酒在口中產(chǎn)生一種肥厚”的口感。連同濃厚，成熟，豐富

46、的風味在一起可以是正面的；但同時也可意味著葡萄酒的結(jié)構(gòu)令人產(chǎn)生懷疑。Feminine:Describeswineswithmorefemininequalities:smoothness,round,gentle,finesses,eleganceanddelicacy.Seealsomasculine.陰柔的：形容葡萄酒具有更女性化的性質(zhì)：柔滑、圓潤、溫和、精細、優(yōu)雅且微妙。同時參考陽剛的”。FieldBlend:Describesthewineproducedfromavineyardplantedwithseveralcomplementarygrapevarieties,whichha

47、vebeenharvestedandblendedtogether.地塊混釀：形容葡萄酒產(chǎn)自一個種植了幾個補充葡萄品種的葡萄園，這些葡萄被一起采收且一起混釀。Fine:Termappliedtowinesofhighquality.細膩的：用于描述具有高品質(zhì)的葡萄酒。Finish:Thekeytojudgingawinesqualityisfinish,alsocalledaftertaste-ameasureofthetasteorflavorsthatlingerinthemouthafterthewineistasted.Greatwineshaverich,long,complexfi

48、nishes.收尾：判斷葡萄酒質(zhì)量的關(guān)鍵就是看收尾，同時也叫回味一一測量品嘗葡萄酒過后其味道或風味在口中逗留的時間。好酒會有一個豐富，持久，復雜的收尾。Firm:Tastingtermusedtoindicateawinewithpositive,assertiveattributes,suchasfruit,tanninandacidity.堅定的：品嘗術(shù)語，用來指葡萄酒具有肯定的屬性，如果味、單寧和酸度。Flabby:Soft,feeble,lackingacidityonthepalate.松弛的：柔軟、無力，在口感上缺乏酸度。Flat:Havinglowacidity;thenexts

49、tageafterflabby.Canalsorefertoasparklingwinethathaslostitsbubbles.無力的：酸度低，緊跟在松弛”后面。同時也指氣泡酒失去了氣泡。Flavor:Impressiongivenbywinetakenintothemouth.Includessensationsgainedbythetasteorgansandalsobytheolfactoryreception.風味：喝入口中的葡萄酒的印象。包括從味覺器官以及嗅覺所獲得的感覺。Fleshy:Softandsmoothintexture,withverylittletannin.肉感的

50、：用于形容一款具有柔軟平滑的質(zhì)地，單寧含量很低的葡萄酒。Flinty:Tastingtermusedtoindicatethearoma(andsometimestaste)offresh,pungentwhites,particularfromtheSauvignonBlancvariety.燧石般的：品嘗術(shù)語，用來指新鮮的、刺激性的白葡萄酒的香味(有時味道)，尤其是來自于長相思品種。Floral(alsoFlowery):Literally,havingthecharacteristicaromasofflowers.Mostlyassociatedwithwhitewines.花香的(同

51、時也作像花一樣的)：字面解釋是帶有花的香味特征。通常與白葡萄酒聯(lián)系在一起。Fortified:Indicateswinewhosealcoholcontenthasbeenincreasedbytheadditionofbrandyorneutralspirits.Portandsherryaretwoexamples.加強的，加烈的：指通過加入白蘭地或酒精令到葡萄酒的酒精含量增加。碳酒和雪利酒就是兩個例子。Foxy:Tastingtermusedtoindicatethewild,earthyflavourofwinesmadefromhybridgrapesornativeNorthAme

52、ricanvarieties.狡猾的：品嘗術(shù)語：用來指用雜種葡萄或北美州本土葡萄品種制造葡萄酒中的野性，樸實的風味Fragrance:Termappliedtoawelldevelopedandpleasingaroma.芬芳：用于描述發(fā)育良好且令人愉悅的香氣。Fragrant:Termappliedtowineswithpronouncedpleasingaroma.芬芳的：用于描述香氣顯著宜人的葡萄酒。Fresh:Tastingtermusedtoindicateapleasantlyyouthfulandvigorouscharacter,oftenassociatedwithrelat

53、ivelyhighacidity,andacompleteabsenceofoxidation.清新的：品嘗術(shù)語，用來指令人愉快的年輕和充滿活力的特征，經(jīng)常與相當高的酸度和完全沒有氧化聯(lián)合在一起。Fruity:Tastingtermusedtodescribetheattractiveflavourofwinemadefromripegrapes,whichmaybereminiscentofawiderangeoffruitsincludingcitrusfruits,redandblackberries,andstonefruits.果香：品嘗術(shù)語，用來描述用成熟葡萄釀造的葡萄酒中的迷人風

54、味，可能有多種多樣的果味，包括柑橘類水果，紅漿果以及黑漿果，還有核果類。Full:Tastingtermusedtodescribeawinegivingapositive,satisfyingsensationinthemouth,possiblyassociatedwithripenessandhighalcohol.豐滿的：品嘗術(shù)語，用來描述葡萄酒在口中產(chǎn)生的一種肯定的、令人滿足的感覺，可能會結(jié)合成熟和高酒精含量。Full-Bodied:Arich,extractedwinewithamouthfillingsensationofweightormass.Seebody.醇厚的、濃郁的：

55、一款在口中充滿重量和份量的萃取豐富的葡萄酒，參考酒體”。Glycerin:Producedduringfermentation,glycerincontributestothewinesbody.甘油，丙三醇：在發(fā)酵期間產(chǎn)生的，甘油是構(gòu)成葡萄酒的酒體元素之一。Graceful:Describesawinethatisharmoniousandpleasinginasubtleway.優(yōu)美的： 形容一款葡萄酒以精細微妙的方式給人以和諧愉快的感覺。Grapey:Tastingtermindicatingawinewithsmellorflavourreminiscentoffreshgrapeso

56、rgrapejuice.葡萄的，葡萄似的：品嘗術(shù)語，指葡萄酒帶有可令人聯(lián)想到新鮮葡萄和葡萄果汁的氣味或風昧。Grassy:Tastingtermindicatingawinewiththesmelloffreshly-cutgrass.Complimentarywhenappliedtoafreshyoungwhite.草味的：品嘗術(shù)語，指葡萄酒有著剛剪過的草味。用來形容一款新鮮年輕的白葡萄酒時有表示贊賞的意味。Green:Tastingtermindicatingalackofripeness,particularinredwine.Notcomplimentary.青澀的： 品嘗術(shù)語，指缺

57、乏成熟度，尤其指紅酒。不是贊美的說法。Grip:Awelcomefirmnessoftexture,usuallyfromtannin,whichhelpsgivedefinitiontowinessuchasCabernetandPort.緊致：通常來自于單寧的一種受歡迎的質(zhì)地，這一質(zhì)地有助于說明葡萄酒種類如嘉本納Cabernet和碳酒PortoHard:Tastingtermindicatingawinewithtoughtanninsoraggressiveacidity.硬的，不協(xié)調(diào)的：品嘗術(shù)語，指葡萄酒有著粗糙的單寧或凌厲的酸度。Harmonious:Wellbalanced,wit

58、hnocomponentobtrusiveorlacking.協(xié)調(diào)的：均衡度良好，沒有突出或缺少的成分。Harsh:Usedtodescribeastringentwinesthataretannicorhighinalcohol.粗糙的：用于形容澀味葡萄酒的單寧或高酒精含量高。Hazy:Usedtodescribeawinethathassmallamountsofvisiblematter.Agoodqualityifawineisunfinedandunfiltered.朦朧的：用于形容葡萄酒中具有少量可見物質(zhì)。如果未經(jīng)澄清或過濾則酒質(zhì)還是良好的。Heady:Usedtodescribe

59、high-alcoholwines.猛烈的：用于形容葡萄酒的酒精含量高。Hearty:Usedtodescribethefull,warm,sometimesrusticqualitiesfoundinredwineswithhighalcohol.親切的：用于形容在酒精度高的紅酒里面發(fā)現(xiàn)的豐滿，溫暖的，有時是粗樸的性質(zhì)。Herbaceous:Tastingtermusedtoindicatethesmellortasteofgreenplants.草本植物的：品嘗術(shù)語，用來表示綠色植物的氣味或者味道。Hollow:Tastingtermusedtoindicateawinelackingin

60、depth,particularlyonthemiddlepalate.空洞的，中虛的：品嘗術(shù)語，用來指葡萄酒缺乏深度，尤其在中段味覺。HorizontalTasting:Anevaluationofwinesfromasinglevintage;thewinesmayhighlightproducersfromasingleregionorthesamegrapevarietyfrommanyregions,amongotherpermutations.水平品嘗：對來自單一年份的葡萄酒的評價；葡萄酒會突出來自單一地區(qū)的生產(chǎn)者或來自眾多地區(qū)的相同葡萄品種，其他排列之一。Hot:Highalco