Bar - wine terms/info

Question 1

acidic

Answer 1

having a quality of tartness or sharpness from the acids

Question 2

aration

Answer 2

allowing a wine to come into contact with air to release aromas and flavors

Question 3

appelation

Answer 3

whine grown region

Question 4

aromatic

Answer 4

wines that have intense aromas

Question 5

balance

Answer 5

wine with variety of flavors and characteristics that do not mask or dominate each other

Question 6

barrel fermentation

Answer 6

fermenting wine in wooden barrels

Question 7

body

Answer 7

fullness on the palate

Question 8

brut

Answer 8

a dry sparkling wine

Question 9

decanter

Answer 9

container in which wines are poured prior to serving

Question 10

dry

Answer 10

wines with little or no residual sugar

Question 11

fermentation

Answer 11

conversion of sugar into alcohol using yeast

Question 12

legs, or tears

Answer 12

trails of wine. substantial legs suggest a fuller body and higher alcohol content

Question 13

malolactic fermentation

Answer 13

bacterial fermentation that changes a harsh acid to a smooth acid making the wine softer and more pleasant to drink

Question 14

meritage

Answer 14

wines made in the us predominately from a blend of grapes

Question 15

residual sugar

Answer 15

natural grape sugar left in the wine after fermentation

Question 16

tannins

Answer 16

component of the skins,stems and seed of wine grapes that creates a sharp mouth drying flavor

Question 17

varietal

Answer 17

specific grape variety

Question 18

vintage

Answer 18

year of grapes harvest

Question 19

Wine making (3 means of flavor modification)

Answer 19

Location (grapes grown in the mountains taste different than grapes grown in the vally)

Fermentation (oak barrels, stainless barrels, malolactic fermentation)

Mix different varietals

Question 20

wine tasting

Answer 20

see
swirl
smell
sip
savor