關於葡萄酒名稱發音2
Fermentation ~ The process by which grape juice is made into wine.
Fino (FEE-noh) ~ A type of Sherry.
First Growth ~ The highest quality of Bordeaux Chateau wine from the Medoc Classification of 1855.
Flor ~ A type of yeast that develops in some Sherry production.
Fortified wine ~ A wine such as Port and Sherry that has additional grape brandy that raises the alcohol content.
Gamay (Ga-MAY) ~ A red grape used to make Beaujolais wine.
Garnacha (Gar-NAH-cha) ~ A red grape grown in Spain that is related to the Grenache grape of the Rhone valley region of France.
Gran Reserva ~ A Spanish wine that has had extra aging.
Jerez de la Frontera (Hair-eth day la fron-Tair-ah) ~ One of the towns in Andalusia, Spain where Sherry is produced.
Jug Wine ~ A generic drinking wine.
Kabinett (Kah-bee-NET) ~ A light, semi-dry German wine.
Liqueur de Tirage (Lee-KooR deh Tear-AHZH) ~ A blend of sugar and yeast added to Champagne to begin the wine's second fermentation.
Long-vatted ~ A term for a wine fermented with the grapes skins for a long period of time to aquire a rich red color.
Manzanilla ~ (Mahn-than-NEE-ya) ~ A type of Sherry.
Mechanical harvester ~ A machine used on flat vineyards. It shakes the vines to harvest the grapes.
Merlot (MARE-low) ~ The red "softening" grape grown primarily in the Bordeaux region of France, California, and Chile.
Methode Champenoise (May-TUD Shahm-pen WAHZ) ~ The method by which Champagne is made.
Must ~ Grape Juice.
Nebbiolo (Neh-bee-OH-loh) ~ A red grape grown in the Piedmont, Italy, which produces some of the finest Italian wine, such as Barolo and Barbaresco.
Non-vintage ~ Wine, or Champagne that is not made from grapes grown in a specific year.
Nose ~ The term used to describe the bouquet and aroma of wine.
Official Classification of 1855 ~ A classification drawn up by wine brokers of the best Medoc chateaus of that time.
Fino (FEE-noh) ~ A type of Sherry.
First Growth ~ The highest quality of Bordeaux Chateau wine from the Medoc Classification of 1855.
Flor ~ A type of yeast that develops in some Sherry production.
Fortified wine ~ A wine such as Port and Sherry that has additional grape brandy that raises the alcohol content.
Gamay (Ga-MAY) ~ A red grape used to make Beaujolais wine.
Garnacha (Gar-NAH-cha) ~ A red grape grown in Spain that is related to the Grenache grape of the Rhone valley region of France.
Gran Reserva ~ A Spanish wine that has had extra aging.
Jerez de la Frontera (Hair-eth day la fron-Tair-ah) ~ One of the towns in Andalusia, Spain where Sherry is produced.
Jug Wine ~ A generic drinking wine.
Kabinett (Kah-bee-NET) ~ A light, semi-dry German wine.
Liqueur de Tirage (Lee-KooR deh Tear-AHZH) ~ A blend of sugar and yeast added to Champagne to begin the wine's second fermentation.
Long-vatted ~ A term for a wine fermented with the grapes skins for a long period of time to aquire a rich red color.
Manzanilla ~ (Mahn-than-NEE-ya) ~ A type of Sherry.
Mechanical harvester ~ A machine used on flat vineyards. It shakes the vines to harvest the grapes.
Merlot (MARE-low) ~ The red "softening" grape grown primarily in the Bordeaux region of France, California, and Chile.
Methode Champenoise (May-TUD Shahm-pen WAHZ) ~ The method by which Champagne is made.
Must ~ Grape Juice.
Nebbiolo (Neh-bee-OH-loh) ~ A red grape grown in the Piedmont, Italy, which produces some of the finest Italian wine, such as Barolo and Barbaresco.
Non-vintage ~ Wine, or Champagne that is not made from grapes grown in a specific year.
Nose ~ The term used to describe the bouquet and aroma of wine.
Official Classification of 1855 ~ A classification drawn up by wine brokers of the best Medoc chateaus of that time.
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