怎樣形容白葡萄酒的琥珀色

❶ 品酒時，怎麼描述白葡萄酒的酒體顏色

首先，將酒杯傾斜45°進行觀察，通過對顏色的判斷，從而知道一款葡萄酒內的信息，白葡萄酒的顏色可以容參考以下5點顏色描述：

淺綠黃色：年輕的白葡萄酒除了黃色透明外，酒中還泛有綠色。

稻草黃色：白葡萄酒的酒齡適中，既有著年輕清爽的果香味，又有過時間的陳釀。

金黃色：白葡萄酒的品質優越，經過充分的陳年之後，顏色上會呈現金黃色。

黃棕色：這類型的白葡萄酒經歷過橡木桶的陳釀，顏色會更深，帶有黃棕色。

棕色：兩種情況，一是白葡萄酒可能用干葡萄釀成，會呈現這種顏色；二是葡萄酒完全變成棕色，則表示該酒完全被氧化，沒有飲用價值了。

❷ 該用什麼來描述桃紅葡萄酒的顏色

琥珀色（Amber）：葡萄酒所具有的類似琥珀的顏色。澄清過的（Cleared）：用於描述沉澱出回其中的懸浮物質後變得澄清的葡萄答酒。暗淡的、沉滯的（Dull）：葡萄酒中含有明顯的膠狀薄霧，但不存在肉眼可見的懸浮物質。朦朧的：葡萄酒表現輕微的渾濁。石榴石紅（Garnet-red）：一些紅葡萄酒經過陳釀後所具有的典型色澤，它類似於珍貴的石榴石的顏色。金黃色（Golden colour）：一種黃色，是某些白葡萄酒悅人心意的顏色。清澈的、澄清的（Limpid , clear）：用於描述沒有懸浮物質的葡萄酒。橙色色調(Orange tint)：白葡萄酒由於反射陽而呈現某種橙色的韻彩。寶石紅（Ruby）：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。洋蔥皮色(Pale rose)：一些紅葡萄酒在氧化過程中所產生的淺茶色。淡色葡萄酒(Pale wine)：顏色淺淡近乎桃紅葡萄酒色的紅葡萄酒。漿狀的、糊狀的(Pasty, doughy)：用於描述某些顏色非常濃郁，富含干提取物的葡萄酒。

❸ 形容紅酒顏色的詞語

琥珀色（Amber）：葡抄萄酒所具有的類襲似琥珀的顏色。澄清過的（Cleared）：用於描述沉澱出其中的懸浮物質後變得澄清的葡萄酒。暗淡的、沉滯的（Dull）：葡萄酒中含有明顯的膠狀薄霧，但不存在肉眼可見的懸浮物質。朦朧的：葡萄酒表現輕微的渾濁。石榴石紅（Garnet-red）：一些紅葡萄酒經過陳釀後所具有的典型色澤，它類似於珍貴的石榴石的顏色。金黃色（Golden colour）：一種黃色，是某些白葡萄酒悅人心意的顏色。清澈的、澄清的（Limpid , clear）：用於描述沒有懸浮物質的葡萄酒。橙色色調(Orange tint)：白葡萄酒由於反射陽而呈現某種橙色的韻彩。寶石紅（Ruby）：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。洋蔥皮色(Pale rose)：一些紅葡萄酒在氧化過程中所產生的淺茶色。淡色葡萄酒(Pale wine)：顏色淺淡近乎桃紅葡萄酒色的紅葡萄酒。漿狀的、糊狀的(Pasty, doughy)：用於描述某些顏色非常濃郁，富含干提取物的葡萄酒。

❹ 形容葡萄酒的青色水果都有什麼

閃亮的（Brilliant）：用於描述葡萄酒，尤其是白葡萄酒中沒有任何肉眼可見的懸浮物回質，表現閃閃發答光的澄清特徵。
琥珀色（Amber）：葡萄酒所具有的類似琥珀的顏色。
澄清過的（Cleared）：用於描述沉澱出其中的懸浮物質後變得澄清的葡萄酒。

❺ 描述白、紅葡萄酒顏色的詞彙分別有哪些

白：有近似無色、禾桿黃色、綠禾桿黃色、暗黃色、金黃色、琥珀黃色、鉛色、染色。紅：有寶石紅、鮮紅、深紅、紫紅、瓦紅、磚紅、黃紅、棕紅、黑紅。

❻ 形容白葡萄酒詞彙有哪些，白葡萄酒形容詞彙合集

莎當妮干白葡萄酒——透明的像清澈的水一般，但仍有白葡萄酒自然的色澤。

❼ 如何形容葡萄酒的顏色

琥珀色（來Amber）：葡萄酒所源具有的類似琥珀的顏色。澄清過的（Cleared）：用於描述沉澱出其中的懸浮物質後變得澄清的葡萄酒。暗淡的、沉滯的（Dull）：葡萄酒中含有明顯的膠狀薄霧，但不存在肉眼可見的懸浮物質。朦朧的：葡萄酒表現輕微的渾濁。石榴石紅（Garnet-red）：一些紅葡萄酒經過陳釀後所具有的典型色澤，它類似於珍貴的石榴石的顏色。金黃色（Golden colour）：一種黃色，是某些白葡萄酒悅人心意的顏色。清澈的、澄清的（Limpid , clear）：用於描述沒有懸浮物質的葡萄酒。橙色色調(Orange tint)：白葡萄酒由於反射陽而呈現某種橙色的韻彩。寶石紅（Ruby）：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。洋蔥皮色(Pale rose)：一些紅葡萄酒在氧化過程中所產生的淺茶色。淡色葡萄酒(Pale wine)：顏色淺淡近乎桃紅葡萄酒色的紅葡萄酒。漿狀的、糊狀的(Pasty, doughy)：用於描述某些顏色非常濃郁，富含干提取物的葡萄酒。

❽ 葡萄酒的顏色句子

1.有些葡萄酒，我們可以每天喝上一杯，有些可能10年才能買上一瓶，有些也許一生才能喝一次，更有甚者，很多頂級佳釀我們可能一輩子都無緣品嘗到。品葡萄酒，最好不醉，最好不貴，不擔心檫肩，不擔心錯過，那樣我們就可以一念執著，和葡萄酒一直相戀，情深永遠。
2.紅葡萄酒入口甘醇，如女人柔情似水；紅葡萄酒的後勁綿長，如男人執著堅韌。而紅色源自於生命自身的開端，紅色有著原始的圖騰，紅色有一種最原始的信息。女人的****用它來催化，眼睛裡看到的都是斑斕嫵媚，如此的色彩中男人當然媚不可擋。
3.清亮的水晶玻璃杯，映著柔暖燈光，綻開了通透的花蕾。
4.倒入酒，澄清、透亮的琥珀色在輕盪、流淌，猶如夢里飛仙輕舞的模樣。
5.晶瑩剔透的芳澤，凝住了目光的深情，琥珀色酒汁沿著杯壁緩緩下行，透出凝脂般醉人的潤瑩，只有安詳和寧靜。
6.高腳杯慢慢的搖晃，細膩悅人、幽雅濃郁的香氣隨著杯的搖曳輕漾，舉杯到唇邊，舒張肺腑，心靈，吸入花草的芬芳。
7.輕啜甘露入唇，怡人甜香緩緩逸出，彌漫、沉淪……
8.甜味似初見時的儒雅，憧憬里透著思戀，若即若離的悵惘中卻神采翩躚；微酸如邂逅轉身的別離，演繹內心患得患失的無言；那略咸感覺，像歲月的沉澱，在時光的靜寂中，感悟攜手千年；淺淺苦味在
生命里彷徨，宛如音信杳無後，霜風拂過面頰留下的哀涼；淡淡澀意猶飄落的花瓣，看透了雲卷雲舒，甘願凋零來保留一份馨香。
9.細膩滑爽的瓊漿，在口中緩緩轉動，迷漫的香韻優雅顛盪，滑入喉中，一股柔軟暖意輕漫，和諧在溫熱中緩緩沉澱。

❾ 葡萄酒的味道應該怎麼形容

比較長，而且超級全。中英雙語版

以下術語只列出了一部分，按英文字母（a～z）排列：

A
Acetic Term applied to wines which have undergone acetification and to the odour of such wines.
醋酸的：用於描述發生醋酸化的葡萄酒，以及此類葡萄酒所散發出的氣味。

Acid. Term applied to a wine containing an excessive amount of acid, usually a wine made from grapes not completely ripe.
酸：用於描述含有過量酸的葡萄酒，通常是因為原料葡萄沒有完全成熟。

After taste. Tate left in the mouth by wines after they have been tasted.
後味：品嘗後葡萄酒留在口中的味道和感覺。

Agreable. Pleasant character of a well-balanced wine.
愜意的：一款平衡良好的葡萄酒所包含的宜人特徵。

Amber. Colour of a wine resembling that of amber.
琥珀色：葡萄酒所具有的類似琥珀的顏色。

Astringent. The characteristic flavour of wines which proces an unpleasant chemical stimulus in the mouth, e to an excessive level of ethyl acetate.
澀的、收斂性的：葡萄酒中乙酸乙酯含量過高時的典型特徵，給口腔帶來一種不適的化學刺激感。

Aroma. The odour of wines. Primary aroma is derived from the grapes. Secondary aroma derives from fermentation. Tertiary aroma (bouquet) develops ring maturation and aging.
香氣、果香：葡萄酒的氣味。基本的香氣來自葡萄果實，次級香氣來自發酵過程，而第三層香氣（酒香）在葡萄酒的成熟與陳釀過程中發育。

Aromatic. Term applied to wine with a very pronounced aroma, usually made from grapes with aromatic flavour and aroma such as the Muscats.
果香的：用於描述蘊含著極顯著果香的葡萄酒，這些葡萄通常是以果香濃郁的葡萄如各種玫瑰香型的葡萄釀制。

B
Blind tasting. Tasting wines of which the origin and identity are not previously disclosed to the tasters.
盲品：不事先告訴品嘗者葡萄酒來源及身份的品嘗。

Bitter. Taste that causes an unpleasant and persistent sensation of acridity in the mouth e, in particular, to certain polyphenols.
苦的：一種引起口腔持久苦感的不適味道，特別由多酚等物質引起。

Body. The character imparted to a wine which is rich in dry extract, vinous and complete.
酒體：提取物豐富、酒性飽滿、完滿的葡萄酒所具有的特徵。

Bouquet. Odoriferous quality of a wine, particularly the odour of fine wines acquired ring aging.
陳香、酒香：葡萄酒的香氣質量，尤其指高檔葡萄酒在陳釀過程中所獲得的香氣。

Brilliant. Term applied to wines, particularly white wines, which are free of any visible suspended matter and have a sparkling clarity
閃亮的：用於描述葡萄酒尤其是白葡萄酒中沒有任何肉眼可見的懸浮物質，表現閃閃發亮的澄清特徵。

Butyric. Rancid odour of some spoiled wines.
壞奶油味的：描述一些破敗葡萄酒所散發出的腐臭氣味。

C
Casky taste, woody taste. Taste imparted to wines ring storage in new or badly kept casks, by substances extracted from the wood of the containers.
橡木桶味、木頭味：當葡萄酒在新橡木桶或保存不好的橡木桶中存放時，由容器木料中溶解出的物質賦予葡萄酒的味道。

Cleared. Term applied to a wine which was deposited itssuspended material and become clear.
澄清過的：用於描述沉澱出其中的懸浮物質後變得澄清的葡萄酒。

Cooked taste. Taste acquired by must or wine when heated to high temperatures, particularly if heated in the presence of air. Aroma or taste coming from grape crops which are over ripe.
烹烤味：當葡萄汁或葡萄酒在高溫下加熱，尤其是在與空氣接觸的條件下加熱時所產生的一種口感。也指來自過熟的葡萄的香氣和口感。

Corked taste, corkiness, corky. Taste imparted to bottled wines by defective or mouldy corks.
酒塞味：裝瓶後的葡萄酒由於酒塞低劣或發霉變質而帶上的味道。

D
Decanter: A special glass bottle, usually glass-stoppered, used for serving wine that has been removed from its original container, in order to facilitate the perception of its aroma.
醒酒瓶：特殊的玻璃瓶，通常配有玻璃塞，用於供應從原來的包裝瓶中倒出的葡萄酒，以促進對葡萄酒香氣的欣賞。

Delicate. Term applied to the flavour and aroma of some fine wines. A delicate wine is light, well-balanced and soft.
精雅的：用於描述一些優質葡萄酒的風味和果香。精雅的葡萄酒輕盈、平衡良好而柔和。

Dull. Term applied to wines which have a distinct colloidal haze, but which are free of visible suspended material; hazy. Wine with faint turbidity.
暗淡的、沉滯的：葡萄酒中含有明顯的膠狀薄霧，但不存在肉眼可見的懸浮物質。朦朧的：葡萄酒表現輕微的渾濁。

E
Earthy taste. Special taste resulting from the type of soil on which the grapes were grown.
泥土味：由栽培葡萄的土壤類型所賦予葡萄酒的特殊口味。

F
Fine. Term applied to wines of high quality.
細膩的：用於描述具有高品質的葡萄酒。

Flavour. Impression given by must or wine when taken into the mouth.. Includes sensations gained by the taste organs and also by the olfactory receptors.
風味：品嘗對葡萄汁或葡萄酒的總體印象。既包括味覺器官所獲得的感受，也包括嗅覺所獲得的信息。

Flowery. Aroma of a wine which suggests the perfume of a flower, especially in young wines.
花香的：葡萄酒尤其是年輕葡萄酒中令人聯想起花朵芬芳的香氣。

Flinty odour. A characteristic odour taste of some dry wines made from grapes grown on certain siliceous soils.
燧石般的氣味：某些干葡萄酒的典型氣味，它們以在高硅酸鹽土壤中生長的葡萄釀制。

Fragrance. Term applied to a well developed and pleasing aroma.
芬芳：用於描述發育良好而令人愉悅的果香。

Fragrant. Term applied to wines with pronounced and pleasing aroma.
芬芳的：用於描述果香顯著宜人的葡萄酒。

Fresh. Term applied to wines containing adequate but not excess acidity, which proces a refreshing pleasant sensation.
清新的：用於描述酸度充足而不過量，從而能賦予飲用者提神的舒適感的葡萄酒。

Fruity.
1)Young wine having fresh fruit-Like flavour.
2) In Australia the term is often applied to wines which are slightly to moderately sweet.
果實特徵明顯的：1）具有果實般風格的年輕葡萄酒。2）在澳大利亞這個詞常用於指帶有輕微或中等甜味的葡萄酒。

Full. Term applied to a wine complete and well balanced, rich in alcohol and extract. 完整的、豐滿的：用於描述平衡好，酒精含量和提取物含量都較高的葡萄酒。

G
Garnet-red. Characteristic colour which some red wines assume on aging, and which resembles that of the precious stone called garnet.
石榴石紅：一些紅葡萄酒經過陳釀後所具有的典型色澤，它類似於珍貴的石榴石的顏色。

Golden colour. A yellow colour, desirable in certain white wines.
金黃色：一種黃色，是某些白葡萄酒悅人心意的顏色。

H
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 proce 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 e to the presence of hydrogen sulphide resulting from the rection 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。

L
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、貯藏性能優良的清新型葡萄酒。葡萄酒色澤靈動閃亮。

M
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品質，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污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.
霉味：由於葡萄發霉或貯存在發霉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。

N
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。

O
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。

P
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，富含干提取物的葡萄酒。

Pharmaceutical taste. Unpleasant taste sometimes acquired by wines sotred near odoriferous chemicals.
葯味：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。

R
Rancio taste. A special taste and odour resulting from oxidation and developed ring 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類型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嘗感受，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。

S
Salty. One of the basic tastes, mainly e to mineral salts.
鹹的：一種基本的味道，主要來自礦物鹽類。

Sensory evaluation. Examination of a wine by the sense of sights, smell and taste
感官評價：通過視覺、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、煙熏味：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 e 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嘗術語。

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。

T
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制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.
不透明品嘗杯：伺酒師用於品嘗葡萄酒的小而淺的酒杯，通常為銀制。

Tasting. Determining the quality and characteristics of wine by means of the organs of taste and smell.
品嘗：通過味覺和嗅覺器官確定葡萄酒品質與風格的過程。

Tasting glasses. Glasses of special shape to enable one to appreciate the flavour of wines. They are used for tasting.
品嘗杯、玻璃品嘗杯：特殊形狀的玻璃酒杯，使品嘗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。

U
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。

V
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顯存在。

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.
1Term 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）指葡萄酒品嘗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簽上有對年份的標注，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。

W
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系。

Wine taster. One who tastes wines to determine or compare their quality. 品酒師、品酒員：品嘗葡萄酒以確定或比較其品質的人。

❿ 誰能幫我形容一下琥珀色和淡蘭色

血紅色、黃棕色或暗棕色，近於透明。黃紅色調，透明到前透明。顏色多呈黃色、橙黃內色、棕色、褐黃色或暗容紅色，淺綠色和黃色、淡紫色的品種極為罕見。
老蜜---指出土年代久遠的不透明琥珀，紅橙色。

血珀---指出土年代久遠的透明琥珀。顏色如同高級紅葡萄酒的顏色。

骨珀---指白色的琥珀。
金珀——指金黃色透明的琥珀。

蜜蠟——半透明至不透明，可以呈各種顏色，以金黃色、棕黃色、蛋黃色等黃色為最普遍，有蠟狀感，光澤有蠟狀—樹脂光澤，也有呈玻璃光澤的。
透明但很溫潤

淡藍色真是沒法形容了。。這兩個詞本身就可以作形容詞。