Fast School Basics Knowledge Of Wine – For Everyone Who Loves Wine


A real man not only for lunch or dinner to order wine, but he also has a good knowledge of wine. So today we bring you a list of terms that you should be well known.

Aeration – The procedure is that, in contact with air, softening the wine rich in tannin. The wine is poured from vessel to vessel so-called open flow while streaming wines served open shallow container.

Aroma – The smell of wine. It is used as a general term for all the smells of wine.

Barrique barrel – small oak barrel capacity of 225 liters, which originally comes from the French wine-growing region of Bordeaux, and is used today throughout the world. New wine is poured into new barrels and then matured for 12 months. Timber without causing the flavoring, taste, and color, among others, and tannic acid.

Vintage – the name of the grape harvest, which is usually in September and October, but there is late harvest taking place and until mid-November.

Tasting – Wine tasting of some wines subsequent objective evaluation being evaluated appearance, taste, and smell and then give points. Tasters must be capable of discernment of different flavorings and extracts in wine, their correct identification and clear definition and description.

Decanting – carefully decanting wine in a pitcher for the removal of tartar and deposits or bringing oxygen in order to fully develop the flavor of wine.

New wine – the wine that has not gone through a complete technological processing, but partial fermentation.

Easy Wine – Wines with a low concentration of tannin, a lower alcohol content and with lower acidity. They are characterized by smoothness and lower energy value in respect of heavy wine.

Ice wine – the High-quality dessert wine made from berries that during the harvest and crushing naturally frozen. It has a high amount of sugar and acidity and is due to get connected with a lot of risks is one of the most expensive wines.

Oxidation – A chemical reaction that occurs due to contact of wine with oxygen. Wine changes its color and takes on a different scent and taste.

Rose – a light red wine that is produced from red berries. The skins of red grapes, which contain color, are separated from the juice prior to or just after the start of fermentation.

Sweet wine – wine with the rest of sugar higher than 50 grams per liter. Other categories of wines are dry, semi-dry and semi-sweet.

Variety – the name for a collection of vines belonging to the same species. It is estimated that in the world today there are over 20,000 varieties of vines!

Table wine – High-quality categories of wine in Croatia. Table wines may or may not contain a geographical indication, and laid their minimum actual alcohol content – depending on the zones from 8.5% to 10.5% alcohol by volume.

Dry wine – Taste wines with low levels of residual sugar. When such a wine tasting residual sugar content is typically between 0 and 4 grams per liter.

Tannin – substances that play an important role in the maturation of wine. They are found in the stems, seeds, and skins of grapes and squeezing the juice mature. Wine gets more tannins holding in wooden barrels. Tannins have a conservation effect and are an important component of wine intended for longer storage.

Fermentation – When wine boil sugar must be transformed using the yeast to alcohol and carbon dioxide. Fermentation can be stopped and sulphurization filtration to give the sugar residue.

Premium wine – highest quality category of wine in Croatia. Under the excellent wine, we mean quality wines from specified and limited wine-growing areas, quality wines from specified and limited specific wine-growing areas, predicate wines with a geographical indication.

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