Words describing red wine

1. The words used to describe red wine are mellow, delicious, sweet, palatable and pure.

First, mellow [xi ā ng chun]

(Smell, taste) fragrant and pure.

Second, delicious [kǒu]

Description: The diet should be delicious or hot or cold.

Quotations: Bing Xin's Zhang Sao: "The old lady herself.

Cooking, the food is delicious. "

Third, sweetness

sweet food

Four. palatability

Description: Suitable for taste.

Verb (abbreviation for verb) is pure.

Explanation: pure; No other ingredients are mixed.

Quote: Bing Xin's Send a Little Reader III

"He spoke to me very gently, and he spoke pure Shandong dialect."

2. Are the words describing wine adjectives describing red wine?

Angular: Strong wines usually lack roundness and complexity.

Bitterness: Tight wine often does not have rich fruit aroma and full taste, and it is not very pleasant to drink.

Big: Used to describe wine with rich flavor, full body and compact taste. It may not be very fruity, but it is generally high in tannin.

Bright: describes the high acidity of wine, which often makes people drool.

Butter-type: Butter-type wines are generally aged in oak barrels, with full, smooth taste and low acidity. In the middle of the tongue, you can often feel the texture of cream, and the aftertaste is very smooth.

Blackcurrant: Of all the black fruit flavors, the fruit flavor is the lightest. A wine with blackcurrant flavor is often associated with the sour taste of blackcurrant. Bordeaux red wine usually has a unique blackcurrant flavor.

Charcoal flavor: Also known as pencil lead flavor, the taste of wine with charcoal flavor is generally rough, often dry, and the tannin content is also high.

Chewy tannins: Wine with thick tannins tends to taste dry.

Cigar box: The smell of cigar box is usually accompanied by smoked cedar and sweetness. Cigarettes are usually good wine.

Complexity: The flavors of complex wines are varied, showing different characteristics from the entrance to the aftertaste, which often surprises people.

Creamy: Used to describe white wine and sparkling wine fermented or aged in oak barrels.

Dense: refers to the overall flavor and characteristics of wine. It is often used to describe Cabernet Sauvignon, Rhone Valley wine, montague Luo Nai and other magnificent red wines, but it is not necessarily a good evaluation when referring to other wines, because it often indicates the structural imbalance of wines.

Elegance: Elegant wines are usually not heavy and fruity, but the overall structure is balanced and will get better and better with the increase of aging.

Zhang Yang: Zhang Yang's wine is often full of rich and fruity flavor, which is often impressive.

The word to describe red wine is dry red wine. "Dry" is a word borrowed from champagne brewing, that is, wine brewed directly from pure grape juice without adding any additives such as water, spices and alcohol.

After red grapes are pressed, the skins and cores of grapes are not filtered, and the grape juice is filtered after brewing into wine. In the process of brewing, the color of grape skin is dissolved into the wine, which is dry red wine. There are two kinds of dry red wine, one is simple filtration; The other is continuous pressing filter residue.

Squeezed dry red wine contains more tannins and has a stronger taste. Bordeaux, France is famous for its dry red wine. The British call it red wine. The most famous Cabernet Sauvignon is an alcoholic beverage made by fermenting grape fruit or grape juice.

Among fruits, grapes are often used to make wine because of their high glucose content, which will give off a smell of wine after being stored for a period of time. Wine is the largest and most popular monosaccharide brewed wine in the world at present.

As early as 6000 years ago, the Mediterranean region, the Sumerians in the two river basins and the ancient Egyptians in the Nile basin were rich in grapes. Interestingly, in the dance culture, there is a wine dance that celebrates the harvest of wine grapes.

Wine is regarded as a symbol of the precious blood of Jesus Christ in Christianity. Red wine is not as old as possible.

The year on red wine refers to the grapes of that year. Most (99%) wines have no aging ability, and the best drinking period varies from wine to wine, generally between 2- 10 years.

Only a few particularly good wines have the ability to age. Some top French and Italian wines have the ability to age for decades or even hundreds of years.

Many wines from Bordeaux's top wineries are still suitable for drinking even if they have been preserved for more than 1 century. Wine aging needs tannin (tannic acid), and Cabernet Sauvignon (grape variety) is the most suitable for aging among many grape varieties because of its geographical factors and characteristics.

Dry red wine is a word borrowed from champagne brewing, that is, wine brewed directly from pure grape juice without adding any additives such as water, spices and alcohol. After red grapes are pressed, the skins and cores of grapes are not filtered, and the grape juice is filtered after brewing into wine. In the process of brewing, the color of grape skin is dissolved into the wine, which is dry red wine.

There are two kinds of dry red wine, one is simple filtration; The other is continuous pressing filter residue. Squeezed dry red wine contains more tannins and has a stronger taste.

In other words, dry red is not sweet to drink. In China, some people like to mix sprite when drinking dry red wine, which shows that the drinker is not suitable for drinking dry red wine, but orthodox red wine.

There are many ways to classify wine. According to the color of finished products, it can be divided into red wine, white wine and pink wine.

Among them, red wine can be subdivided into dry red wine, semi-dry red wine, semi-sweet red wine and sweet red wine. Liquor is subdivided into dry white wine, semi-dry white wine, semi-sweet white wine and sweet white wine.

In terms of brewing methods, it can be divided into four categories: wine, sparkling wine, fortified wine and flavor wine. Among them, the alcohol content of general wine is about 8% to 15%, but the alcohol content of Garrett wine may be higher.

The alcohol content of wine is greatly influenced by soil, climate and brewing technology, but the flavor of wine depends on the variety of wine grapes. Grape, the raw material for wine making, originated in Transcaucasia between the Black Sea and the Caspian Sea, and was not introduced to China until Zhang Qian went to the West in the Western Han Dynasty.

At present, grapes have been widely introduced all over the world, mainly as raw materials for wine making. But most of the best and most famous wines in the world are produced in France, and the brewing history of French wines can be traced back to the Roman Empire.

Due to the mild climate in France, high-quality grapes can be produced all over the country except in parts of northern Normandy. 1996, there were more than 818,000 hectares of vineyards and 13 wine producing areas in China, and the wine output exceeded 4.6 billion liters.

France can be said to be one of the countries rich in wine. Most winemaking procedures around the world are stem-removing and squeezing, and then the juice, pulp, core and skin are put into fermentation barrels for fermentation. These fermentation barrels are first treated with low dose of sulfur dioxide to prevent microbial infection.

When the grape juice is fermented into alcohol in the fermentation barrel, the peel and pulp will release the pigment and strength of the wine after 5-7 days. Compared with white wine, red wine is much more flexible in brewing.

Some vineyards in the Rhone Valley of France will soak grape juice for about 3 weeks, which can release a lot of tannins. Other wineries only ferment the same grapes for 7-9 days because they want to produce less tannins.

There is also a faster brewing method called carbon dioxide impregnation, which uses grapes that have not been pressed for fermentation and impregnation. The grapes in the upper layer of the fermenter squeeze the grapes in the lower layer by their own weight, so that the grapes can ferment naturally, and the carbon dioxide produced can separate the grapes in the upper layer from the air. This wine has excellent color, rich fruit aroma and extremely low tannic acid content.

France is a country with a unique geographical position, surrounded by the sea on three sides and land on one side. Because of its geographical advantages, France is rich in natural products and has different customs.

As far as wine is concerned, there are different natural conditions such as latitude, climate and topography, plus human and historical traditions and * * * control regulations. Although it is not the largest wine producer and exporter in the world today, due to the above natural and cultural conditions, French wine is still the richest and best wine producer in the world, and it is also the object of imitation in all emerging producing areas.

There are more than 865,438+08,000 hectares of vineyards and 65,438+03 wine producing areas in France, and the wine output exceeds 4.6 billion liters. France has always been famous for its wines. Because of its unique natural environment and advanced science, machine harvesting has replaced manual labor and a large number of chemical pesticides have appeared, and wine can be brewed faster.

However, in order to restore soil fertility, some French wine farmers picked grapes by hand and brewed wine according to ancient methods. This wine is called natural wine.

The history of wine is closely related to the history of Spanish wine production, which originated from the early Phoenician invasion of Iberian Peninsula. One of the oldest wines in the world.

4. The aesthetic words about red wine are: léger, minces, coulant, tendres, délicats, fondus and velouté, which describe the soft but very balanced, symmetrical, harmonious and pleasant quality of red wine.

Souplesse is also used for high-quality red wine. This word needs to be understood correctly. Most people think that soup is a vegetable soup with no substance. Soft wine just doesn't hit the mouth, and the tannin and acidity are not high, which is very harmonious. Soft wine not only means that the wine has lost its hardness, but that its various components are very * * *. Soft wine is personalized, elegant, noble and exquisite.

In this wine, if the ingredients are richer and more harmonious, words such as rondeur, pleins, charnus, onctueux and murs can be used to describe it.

In addition, decorating some wines with strong ingredients can be described as corsés, étoffés, charpentés, solides and puissants. We use these very clear words, which enables us to translate the quality of wine rigorously.

High acid description:

For wines with high acidity but not sticky, they can be described as: unbalanced (déséquilibref), emargiur, poor (creux), poor (anémique), mediocre (étroit), thin (décharné), tasteless (court) and blunt (bre).

If the taste is dry, use McGree, Blue, Agresff and so on. Acidity gives people a different sour feeling, which may be high volatile acid or too much tannin. The sommelier should grasp this situation. Excessive radiation can make the mouth feel stiff, sour and sour.

Acetic acid is a volatile acid, which not only improves the sour feeling, but also has a pungent and unpleasant taste. The wine with high volatile acid is thin and pungent, and the defects are more obvious at the end of tasting.

Description of phenolic plastics:

If there is too much tannin in wine relative to balance, there will be a feeling of dur and ferme. If the tannin content is too high, the color of the wine will be too strong and the wine will have a rough feeling. Especially in the final taste, the feeling is obvious. People use rapu, réche and rugueur to describe it. Bitter wine is the feeling that polyphenols cause saliva to converge.

Sweetness description:

Red wine that has the upper hand in sweetness can be described as moelleux and glycériné. This does not mean that wine must contain too much reducing sugar, but that it gives people a sweet feeling of sugar.

If the acid is slightly lost, the wine with balanced tannins will lose its freshness and relief, which can be described as "lourd" and "pateux", indicating that it does not show any fine features, and this wine is mediocre.

For wines with high acid specific gravity, high pH and low acidity, there will be a sense of saltiness (salée), alcaline and washing liquid. In liqueur, excessive sugar will give people the feeling of doucereux, douceatre and mielleux.

Description of alcohol content:

Wine with low alcohol content feels light, weak, pale and slightly drunk. If it is very harmonious, it may be pleasant, but it is difficult to find a good sense of balance if the alcohol content is low. This kind of wine is usually inferior. If the acidity is slightly higher, it can give people a fresh feeling, otherwise it will be dull and tasteless, and it will show the taste of alcohol and water (aqueux).

Wine with high alcohol content is strong. Alcohol can balance acid, and when it is high, it will give people a feeling of burning and caustic. Alcoholic spirits (alcoliséisé é, Gé né reux, Capieux, Spiritueux).

Aroma description:

The aroma of wine is more difficult to grasp and describe than the taste. The sommelier should try his best to distinguish the types and intensity of aroma, the capacity and intensity of aroma, carefully detect the persistent aroma, and awaken the aroma of flowers (hibiscus), fruits (bois), oils (grass), acids (Acids), spices (é pices) and aldehydes (acetaldehyde). Old wine usually has a bouquet. These ingredients are more complicated in top wines.

Recently, I am also studying wine culture, because a friend is making a kind of red wine, which is the knowledge of red wine accumulated at ordinary times. If you want to know more about red wine, please pay attention to some Weibo about red wine. Wechat hopes to help you.

5. If you praise red wine, what are the acidic components and natural preservatives in grapes, which can make the wine have a refreshing and sharp feeling?

Aftertaste (aftertaste) The aroma that remains in the mouth after drinking wine.

The aroma comes from the rich fruit aroma in grapes or the fruit aroma in young wines. See bouquet.

The astringency in the mouth caused by tannins in wine.

Balance the feeling that the taste, acidity and sweetness in wine are appropriate and perfectly integrated.

Body: the feeling of wine after entrance, plump or thin. Generally called, rich, moderate, or light.

Wine aroma is a multi-layered aroma formed in the process of fermentation and aging.

There is no foreign matter or peculiar smell in clean wine.

The compound words that affirm wine indicate that the taste and taste of wine are rich. Brewers are committed to making high-end wines have a complex taste. The point is that it has a strong fragrance.

Cork smell (cork smell) is the smell produced by cork deterioration and decay.

Refreshing describes the freshness of wine with moderate acidity (especially white wine).

Cuvée is a specially selected wine.

The exquisite taste and elegant feeling of a light or moderate wine.

Fermentation is the process of transforming sugar in grapes into alcohol and carbon dioxide, and grape juice into wine.

Aftertaste refers to the length and feeling of wine aftertaste after drinking. The taste is strong or light, the aftertaste is long or short, and the wine is sweet, sour, tannic and fruity.

Strong tannins or strong acidity, clear taste.

Fresh wine is clear, vibrant and fruity, which is an important feature of young wine.

Rich fruity and fragrant in wine.

Full-bodied wine feels full at the entrance.

The immature aroma of green grapes is best reflected in Riesling and nectar.

Hard and dry, mainly containing too much acid or tannin.

Length (length) The length of time that the aftertaste stays in the mouth after swallowing wine, the longer the better.

Light light wine refers to the thin feeling of wine entrance.

Mature wine that can be drunk.

Full-bodied, like velvet, is often used to praise red wine.

Taste-feel the smell of wine, also called aroma or bouquet, and give the nose a feeling.

Non-vintage wine, usually mixed wine.

The aroma of wine, also known as aroma or bouquet.

Oak flavor: the oak flavor produced by wine in oak barrels.

Rich in taste, strong and pleasant feeling.

Full-bodied, with balanced flavor, moderate tannins and no sharp feeling, it is suitable for drinking.

Substances deposited in wine bottles during aging.

Soft (soft) tastes soft and contains less tannin.

Tannin is an acidic substance contained in grape skins, seeds, vines and oak barrels, which is high in red wine and produces an astringent taste. As a natural preservative, it is beneficial to the storage and aging of wine.

Sharp sour taste caused by excessive sour taste.

Grape varieties used for wine making.

The year of grape picking and wine making.

6. Words to describe the mellow red wine.

Oily but not greasy

Crispy and delicious

Medium salinity and sweetness

Crisp and refreshing

Suitable seasoning

Sweet and sour

Fresh and juicy

Fresh and delicious

Fresh and refreshing

Spicy and delicious

Sweet and soft waxy

Delicious, delicious, delicious, sweet, refreshing, delicious, delicious, delicious, delicious, delicious, delicious, delicious, delicious, delicious, delicious.

A generous sacrifice

Meaning:

In the past, it was described as a rich sacrifice. Later, I also described the food as beautiful.

Word sound:

Sang sang w incarnation

Don't eat good rice or chopped meat-you are very picky about food.

Are you right?

Idiom allusion: disgust: satisfaction; Meat: finely cut meat. The finer the particles, the better the meat. Describe food that has been refined and carefully cooked.

The origin of the idiom: "The Analects of Confucius and the hard-working township party": "Zhai will change into food, and the residence will move." Fine food is not greasy, fine food is not greasy. "

For example, "Don't eat if you don't cut it right" is an old-fashioned rule of his old gentleman, but the rule of "eat carefully, eat carefully and not get tired" is a bit strange. (Lu Xun's "Southern accent, China women's feet ...")

Aili steamed food

I love you

Idiom allusion: Steamed pears to eat. Metaphor does not know the goods. Spoil good things in a muddle.

The origin of the idiom: Liu Yiqing in Shuo Wen Jie Zi New Things in the Southern Song Dynasty: "Every time people in Huannan County are unhappy, they say,' You should love the pears at home and stop steaming them?' "

Exquisite yaozhuan

Ban Zhuo Yong

Idiom allusion: refers to exquisite dishes.

An incompetent officer accustomed to irony.

Panchen (Lama)

Idiom allusion: eat with others. Used to satirize officials who do nothing and are incompetent.

The origin of the idiom: Biography of Lu Huaishen in the Old Tang Dynasty: "In the third year of Kaiyuan, I moved to Huangmen Prison. Huai Shen and Wei Zi brought Yao Chong very close. Huai Shen thinks that officials are not as good as worshipping, and everything is shirking. At that time, people called him the companion prime minister. "

eat to fullness and wear warm clothes

make extensive use of the expertise from all quarters

Idiom allusion: satiety: satiety; Warm clothes: Wear warm clothes. Describe a well-off life with ample food and clothing.

The origin of the idiom: "On Mencius Teng Wengong": "People have a way: to eat and wear warm clothes, to live in seclusion without teaching, that is, to get close to animals."

I'm full/overeated/full

Jiǔ· Pei su fen bo wo

Idiom allusion: the wine is exhausted and the food is full. Describe satiated with food and drink.

The origin of the idiom: the Xiangyang Club in Gaoyuan Wen Xiu was discounted for the first time: "I arranged a table of good wine here ... and I made him drunk and full, so he couldn't walk."

Eat all day, don't use your head and do nothing.

Thousand sail boat races

Idiom allusion: all day: all day. Eat all day, don't think, don't do anything serious.

The origin of the idiom: "The Analects of Confucius Yang Huo": "It's hard to eat all day long without intention!"

For example, people who are full of food and have no intention are the least enterprising.

eat with relish

Swallow dates at dusk, eat well, and wear well.

7. If you praise red wine, what are the acidic components and natural preservatives in grapes, which can make the wine have a refreshing and sharp feeling?

Aftertaste (aftertaste) The aroma that remains in the mouth after drinking wine.

The aroma comes from the rich fruit aroma in grapes or the fruit aroma in young wines. See bouquet.

The astringency in the mouth caused by tannins in wine.

Balance the feeling that the taste, acidity and sweetness in wine are appropriate and perfectly integrated.

Body: the feeling of wine after entrance, plump or thin. Generally called, rich, moderate, or light.

Wine aroma is a multi-layered aroma formed in the process of fermentation and aging.

There is no foreign matter or peculiar smell in clean wine.

The compound words that affirm wine indicate that the taste and taste of wine are rich. Brewers are committed to making high-end wines have a complex taste. The point is that it has a strong fragrance.

Cork smell (cork smell) is the smell produced by cork deterioration and decay.

Refreshing describes the freshness of wine with moderate acidity (especially white wine).

Cuvée is a specially selected wine.

The exquisite taste and elegant feeling of a light or moderate wine.

Fermentation is the process of transforming sugar in grapes into alcohol and carbon dioxide, and grape juice into wine.

Aftertaste refers to the length and feeling of wine aftertaste after drinking. The taste is strong or light, the aftertaste is long or short, and the wine is sweet, sour, tannic and fruity.

Strong tannins or strong acidity, clear taste.

Fresh wine is clear, vibrant and fruity, which is an important feature of young wine.

Rich fruity and fragrant in wine.

Full-bodied wine feels full at the entrance.

The immature aroma of green grapes is best reflected in Riesling and nectar.

Hard and dry, mainly containing too much acid or tannin.

Length (length) The length of time that the aftertaste stays in the mouth after swallowing wine, the longer the better.

Light light wine refers to the thin feeling of wine entrance.

Mature wine that can be drunk.

Full-bodied, like velvet, is often used to praise red wine.

Taste-feel the smell of wine, also called aroma or bouquet, and give the nose a feeling.

Non-vintage wine, usually mixed wine.

The aroma of wine, also known as aroma or bouquet.

Oak flavor: the oak flavor produced by wine in oak barrels.

Rich in taste, strong and pleasant feeling.

Full-bodied, with balanced flavor, moderate tannins and no sharp feeling, it is suitable for drinking.

Substances deposited in wine bottles during aging.

Soft (soft) tastes soft and contains less tannin.

Tannin is an acidic substance contained in grape skins, seeds, vines and oak barrels, which is high in red wine and produces an astringent taste. As a natural preservative, it is beneficial to the storage and aging of wine.

Sharp sour taste caused by excessive sour taste.

Grape varieties used for wine making.

The year of grape picking and wine making.