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 up to mid-November.
Cabernet Sauvignon – Red grape variety originally from France, probably the most famous grape variety in the world. The wines from Cabernet Sauvignon are unmistakably concentrated fruit flavor, reminiscent of blackcurrant and green leaves
Chateau – French term for a large wine farm, used in Bordeaux and other regions.
Chianti – the most famous and most popular Italian wine that comes from Tuscany and mainly consists of Sangiovese grapes. With its slight tannin structure and its velvety disappearance is very well with pasta dishes.
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.
wine – a 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.