想當大咖?你需要這本葡萄酒“詞彙紅寶書”!(下冊)
有查閱葡萄酒相關英文資訊網站習慣的朋友們一定遇到過這樣的問題:單詞我都認識,可是放到一起卻不認識了,翻譯軟體也是機翻根本不知所云,真讓人頭疼!今天我們為大家準備了一篇“葡萄酒4、6級詞彙紅寶書”熟讀並記牢後再看英文葡萄酒諮詢就會簡單多了!
Hard:
Term applied to wine which is poorly balanced and in which acidity predominates。
硬的、不協調的:
用於描述葡萄酒的酒體平衡差,酸度居於主導地位。
Harmonious:
Term applied to wine which is well-balanced。
協調的:
用於描述酒體平衡良好的葡萄酒。
Harsh:
Term applied to wines which produce an unpleasant chemical stimulation in the mouth。
粗糙的:
用於描述在口中產生不適的化學刺激感的葡萄酒。
Herbaceous:
Taste of the wine from certain cultivars。 Characterizes a plant odour reminiscent of green grass, imparted by hexanol or hexanal。
草本植物的:
以某些品種的葡萄生產的葡萄酒的口味特徵。乙醇或乙醛所產生的青草般的植物氣息是它的特點。
Hydrogen sulphide odour:
Objectionable taste and odour due to the presence of hydrogen sulphide resulting from the reduction of sulphur or of sulphur dioxide。
硫化氫味:
由於葡萄酒中的硫或二氧化硫被還原成硫化氫,而產生的一種惡劣口感和令人討厭的氣味。
Light:
Term applied to a wine low in alcohol, extract and colour but which may be well-balanced。
輕盈的:
用於描述酒精和提取物含量較低,顏色較淺的葡萄酒,但這類葡萄酒可能擁有非常好的酒體平衡。
Limpid , clear:
Term applied to a wine free from suspended matter。
清澈的、澄清的:
用於描述沒有懸浮物質的葡萄酒。
Lively:
Term applied to a fresh wine with medium acidity and good keeping qualities。 Wine having a brilliant colour。
充滿活力的:
用於描述酸度中等、貯藏效能優良的清新型葡萄酒。葡萄酒色澤靈動閃亮。
Mellow:
The smoothness which quality wines acquire with age。 Often associated with richness in extract and glycerine。
圓熟:
優質葡萄酒經多年陳釀而獲得的平順質量,經常伴隨著提取物豐富和甘油含量高而存在。
Metallic flavour:
Unpleasant flavour of some wines heavily contaminated with metals。
金屬味:
當一些葡萄酒被金屬嚴重汙染時所帶有的令人不快的風味。
Mouldy taste, musty taste:
Flavour imparted to a wine by mouldy grapes or storage in mouldy casks。
黴味:
由於葡萄發黴或貯存在發黴的酒桶中而使葡萄酒帶上的不良風味。
Mousiness:
Disagreeable flavour and aroma of wines recalling the smell of mice results from bacterial infection。
鼠臭:
令人聯想起老鼠味的惡劣氣味,是由細菌侵染葡萄酒造成的。
Nose:
The bouquet and aroma of a wine。 A wine has a good nose when it is well developed。
香氣:
葡萄酒中酒香和果香的統稱。當葡萄酒發育良好時具有良好的香氣。
Orange tint:
Colour of certain white wines, which appear somewhat orange by reflected light。
橙色色調:
白葡萄酒由於反射陽而呈現某種橙色的韻彩。
Pale rose:
Light tawny colour which some red wines acquire on oxidation。
洋蔥皮色:
一些紅葡萄酒在氧化過程中所產生的淺茶色。
Pale wine:
A red wine of a pale colour, almost rose。
淡色葡萄酒:
顏色淺淡近乎桃紅葡萄酒色的紅葡萄酒。
Pasty, doughy:
Term applied to some very heavily coloured wines rich in dry extract。
漿狀的、糊狀的:
用於描述某些顏色非常濃郁,富含幹提取物的葡萄酒。
Pharmaceutical taste:
Unpleasant taste sometimes acquired by wines sotred near odoriferous chemicals。
藥味:
當葡萄貯藏在有味的化學物質附近時,有時會帶上的一種令人不快的雜味。
Pricked:
Term applied to wines spoiled by acetic acid bacteria。
尖刺感的:
用於描述葡萄酒受醋酸菌侵害而變質。
Putrid:
Term applied to a wine having a foul nauseating odour of organic decomposition。
腐爛的:
用於描述發出令人作嘔的有機物質腐朽味的葡萄酒。
Rancio taste:
A special taste and odour resulting from oxidation and developed during the aging of certain wines。 A desirable character in old tawny ports and some other fortified wines。
哈味:
某些葡萄酒在陳釀過程中由於氧化而產生的一種特殊的口感和氣味。對茶色波爾圖酒以及其他一些型別的加強葡萄酒而言這種口感和氣味是人們所期待的特徵。
Rich:
Term applied to a well-balanced smooth wine rich in alcohol, extract and glycerine。
飽滿的,馥郁的:
用於描述酒精、提取物和甘油含量高,酒體平衡極佳,口感平順的葡萄酒。
Round:
The taste impression given by a supple, mellow wine which is not hard and which is full of finesse。
圓潤:
柔順圓熟的葡萄酒所帶來的品嚐感受,這類葡萄酒不生硬,精妙靈巧。
Ruby:
Bright red colour of certain wines。 Such wines are free from brown or purple tints。
寶石紅:
一些葡萄酒所擁有的亮麗的紅色,這類葡萄酒不帶有棕色或紫色的色調。
Salty:
One of the basic tastes, mainly due to mineral salts。
鹹的:
一種基本的味道,主要來自礦物鹽類。
Sensory uation:
Examination of a wine by the sense of sights, smell and taste
感官評價:
透過視覺、嗅覺和味覺評價判斷葡萄酒。
Smoke taste:
The special taste of some wines, usually somewhat harsh and recalling that of smoke。
煙味、煙燻味:
一些葡萄酒所具有的特殊味道,通常有些粗糙,令人聯想起煙塵。
Sour-sweet, sweet-sour:
The taste of a wine which contains excess acid and is at the same time sweet。 Sometimes due to the presence of mannitol and lactic acid formed by bacteria。
酸甜的、甜酸的:
當甜葡萄酒中含有過量酸時的口感,有時是由於葡萄酒中存在甘露醇和由細菌產生的乳酸。
Spoiled, unsound:
Term applied to wine showing some evidence of spoilage。
敗壞的:
用於描述表現破敗和病害跡象的葡萄酒。
Stained wine:
A white wine which has acquired a pink tint through being placed in casks which previously held red wine。 Wine made from grapes with white juice and coloured skins, containing trace amounts of anthocyanins。
染色葡萄酒:
由於儲放在原先盛放紅葡萄酒的容器中而浸染了粉色色調的白葡萄酒。也指以有色葡萄品種生產的白葡萄酒,酒液中帶有極少量的果皮花色素。
Stale:
Lack of bouquet and freshness of a wine through too much aeration or infection with film yeasts。
走味的、沉滯的:
由於通風過度或受產膜酵母的侵染,葡萄酒變得缺乏香氣及新鮮爽口感。
Subtle:
Tasting term applied to aroma or perfume which is fine and delicate。
精妙的:
用於描述葡萄酒的香氣細膩精雅的品嚐術語。
Sulphur taste:
Taste of wine containing excess of SO2。
硫味、二氧化硫味:
當葡萄酒中含有超量的二氧化硫時所具有的氣味。
Supple, smooth, soft:
Term applied to wines of quality which have a fine round texture, and pleasant to drink。
柔順的、平滑的、柔軟的:
用於描述結構細膩圓潤、適飲性好的優質葡萄酒。
Tart:
Term applied to wine with high acidity made from grapes not completely rip。
酸的、尖酸的:
用於描述以未完全成熟的果實釀製出的高酸度的葡萄酒。
Taste of lees: Unpleasant taste acquired by wines kept for too long on their lees。
酒渣味:
由於葡萄酒與酒渣接觸時間過長而帶上的令人不快的味道。
Tastevin, tasting cup:
A small shallow cup usually of silver used by a wine waiter for tasting wine。
不透明品嚐杯:
伺酒師用於品嚐葡萄酒的小而淺的酒杯,通常為銀製。
Tasting:
Determining the quality and characteristics of wine by means of the organs of taste and smell。
品嚐:
透過味覺和嗅覺器官確定葡萄酒質量與風格的過程。
Tasting glasses:
Glasses of special shape to enable one to appreciate the flavour of wines。 They are used for tasting。
品嚐杯、玻璃品嚐杯:
特殊形狀的玻璃酒杯,使品嚐者可以更好地欣賞葡萄酒的風味,專門用於品酒。
Thin:
Term applied to a wine deficient in alcohol, extract and colour, which lacks of body。
單薄的:
用於描述缺乏酒精含量、提取物和顏色,缺乏體量的葡萄酒。
Turbid, cloudy:
Term applied to wine which is not clear because of the presence of large amounts of colloidal material or suspended particles。
渾濁的:
用於描述存在大量的膠狀物或懸浮顆粒而顯得不澄清的葡萄酒。
Unbalanced:
Term applied to a wine ini which the various components are not in harmonious proportions。
不平衡的:
用於描述各種成分之間比例不協調的葡萄酒。
Unctuous:
Term applied to wines which are smooth, soft and full on the palate。
肥厚的、豐滿的:
用於描述口感平順、柔和、飽滿的葡萄酒。
Varietal flavour, varietal character:
Flavour or aroma characteristic of a particular variety of grape and which is evident in wines made from it。
品種風味、品種特徵:
特定葡萄品種所獨有的風格或果香特徵,在以這類葡萄釀造的葡萄酒中也明視訊記憶體在。
感恩酒莊Ektimo Vineyards同名款
Velvety:
Term applied to fine wine which is mellow and soft as velvet。
天鵝絨般的:
用於描述醇香、甘美、天鵝絨般柔和的優質葡萄酒。
Vinous:
1)Term applied to a wine tasting as though it has a very high alcohol content。
2)Term applied to the basic odour and flavour of red wine。
葡萄酒的:
1)指葡萄酒品嚐時彷彿具有非常高的酒精含量。
2)用於描述紅葡萄酒的基本風味和香氣。
Vintage, year of vintage:
The year in which a wine was made。 This date appears on the labels of wines made in particularly good years and is one reason for the enhanced value of such wines。
年份、釀酒年份:
生產葡萄酒的那一年。優異年份釀造的葡萄酒在標籤上有對年份的標註,是提高這些葡萄酒身價的一個原因。
Violet:
Special aroma of certain wines resembling the perfume of violets。
紫羅蘭:
某些葡萄酒所具有的與紫羅蘭香氣類似的特殊果香。
Well-balanced:
Tasting term used to indicate the harmony of wine components。
平衡良好的:
用於表述葡萄酒中各種成分之間具有協調關係。
Wine taster:
One who tastes wines to determine or compare their quality。
品酒師、品酒員:
品嚐葡萄酒以確定或比較其質量的人。
上下兩冊「詞彙紅寶書」已經完整地分享給大家了。立刻學以致用,在國外的紅酒網站隨意衝浪!