WINE TERMS:
- Carafe: Glass container, usually of fixed capacity for serving wine.
- Corked: Wine with a musty smell because cork is bad.
- Decanter: Glass container similar to carafe but with a Lid. Used for decanting and serving wine.
- Corkage: A fee paid to a restaurant when bringing ones own wine and having it served inn the restaurant.
- Sommelier: A wine waiter who serves all the drinks in a restaurant.
- Punt: The inverted part of the bottom of a bottle.
- Bung: Stopper for a wine or beer cask.
- Ullage: The amount of space between wine and the cork.
- Agraf, Agraffe: The wire covering in a Champagne or sparkling wine bottle.
- Magnum: Large bottle equal to 2 ordinary bottles.
- Saccharometer: Instrument for measuring sugar in a liquid.
- Hydrometer: An instrument used to measure the density of a wine or other liquid.
- Loving cup: Two handed container for sharing a drink between a betrothed couple.
- Vintage: Literally means harvest. Wines which are from single year’s harvest are known as vintage wines.
- Body: The feel of wine (Alc. Content) in the mouth. A full bodied wine will cling to the side of the class if it is swished around.
- Aroma: The smell or nose of the wine.
- Bouquet: It is the fragrance coming from matured wines.
- Acetic: Term used to describe wine that has turned sour because bacteria have converted the Ethyl Alcohol into acetic acid.
- Astringent: The degree of Tannin in a beverage.
- Dry: Wine which is low in sugar.
- Lees: Sediment comprising dead yeast cells and other particles remaining in wine after fermentation.
- Must: Freshly crushed grape juice. (Mout in French).
For details regarding wine and its making refer to the Link:
http://wineitsoriginandmaking.blogspot.com/
For other details refer to the site:
http://liqueursandcocktails.blogspot.com/
