如何形容葡萄酒酒体

Ⅰ 描写葡萄酒的句子

1.“葡萄酒会让一天的精神更充沛、不急躁，放松心情，增强忍耐力。” ——美国领袖本杰回明富兰克林
2.“我觉答得大家认为给葡萄酒的税上的很严重这是一个错误的想法，这跟奢侈品上税不一样。相反，给它上税是保证我们公民的健康。” ——美国的开国元勋托马斯·杰斐逊
3.“葡萄酒可以让人对自己更加满意；但我可没有说这可以使他对别人更好点。” ——英国作家Samuel Johnson
4.“没有葡萄酒的地方就没有爱。”——希腊悲剧诗人Euripides
5.“葡萄酒可以使友谊增进，爱碰出火花。” ——意大利作家记者 Edmondo de Amicis
6.“爱就好似葡萄酒，浅尝辄止，喝光了整平会让人头疼。”——Julio Iglesias
7.“葡萄酒源自于人类的内心，它使人类感到快乐和放松，并且缓解身心的痛苦。” —— 加拿大葡萄酒专家Andrew Sharp
8.“当你累的时候，葡萄酒能蓄满你的能量” ——史诗诗人Homer
9.“年龄只是个数字。只有当你喝掉一整瓶葡萄酒的时候才能体会到。”——Joan Collins
10.“葡萄酒会说真话” ——希腊诗人Alcaeus

Ⅱ 葡萄酒中的酒体是指什么

简言之，“酒体”就是：葡萄酒在口中的感觉-或丰满或单薄，可以表达为酒体丰满，酒体均匀或酒体轻盈。

品酒中有很多词汇需要了解，才能更进一步了解葡萄酒和喜爱她。下面是最基本的品酒中的22个葡萄酒术语：

酸味：存在于所有的葡萄中，是保存葡萄酒的必须组成部分。酸味在葡萄酒中的表现特征为脆而麻辣。
回味：在吞咽下酒之后喉间酒味萦回的味道。请参阅余味。
芳香：口感强烈花香浓郁的葡萄品种，橡木陈年以及在酒瓶中的变化而产生的香味。
麻辣：由于丹宁在葡萄酒中的作用而使喉间受到强烈刺激的感觉。
平衡：好的术语，描述了在葡萄酒中香味，酸度，干度或甜度的成分均匀而又和谐的体现。
酒体：葡萄酒在口中的感觉-或丰满或单薄，可以表达为酒体丰满，酒体均匀或酒体轻盈。
酒香：葡萄酒在装瓶陈年的过程中所形成的复杂而又多层次的味道和感觉。
干净：没有可察觉的缺点，没有难闻的味道。
复杂：好的术语，表明了葡萄酒有很多层次和味道。酿酒师尽其所能在酿制过程中达到口味多样复杂的程度。
浓郁：强烈的香味。瓶塞味：葡萄酒中由于变质受到污染，产生异常的口味。
清爽：非常新鲜，明显的酸味(特别是白葡萄酒)。
特酿：葡萄的混合或特殊精选。
精致：描绘了清淡或均匀的葡萄酒酿制得当，口味优雅。
新鲜：生动，干净，果实香味，是新酒的一种重要特征。
香味浓郁：具有强烈的果香味的葡萄酒。

Ⅲ 求一段描写葡萄酒的美文

酒，葡萄美酒，在爱酒人的眼中是有生命的！
轻巧开启瓶塞，将润红的酒体浸回入晶莹答的杯中，红色就这样铺展开来，渲染了整个空间。只倒小半杯，欣赏它在柔柔的光线下摇曳，缥缈与朦胧的美便涌上心头，幽幽淡淡，思绪也随之沉醉了，如水般静谧。
端起酒杯，轻摇一下，有股幽香浮在其中，啜饮一小口，有酸甜适中的流体在舌尖上溶动，伴随着一股浓郁的酒香缠绵在嗅觉里，心儿便开始柔柔暖暖地沉净下来，托杯，倚窗，看夜色朦胧，辰星闪烁，便会有千千情结涌上心头，有悄悄话充盈在杯中，直抒胸臆......红了面颊，醉了这如水的月色。在这红酒中，我品出了丝丝温情，丝丝沉醉。
打开音乐，再品这红酒，整个人身心便会放松，在清亮，透明的容器里，看到了一种纯净，一种清爽，压在心中的阴籁与感伤便会随之慢慢淡去，握在手中的这杯红酒，仿佛在瞬间变成了一把灵性的钥匙，开启我快乐的心门，往夕的那些烦碎，那些伤痛，那些不快，都在这浅浅一抿中逝去......如水般淡泊。

Ⅳ 品酒时，怎么描述白葡萄酒的酒体颜色

首先，将酒杯倾斜45°进行观察，通过对颜色的判断，从而知道一款葡萄酒内的信息，白葡萄酒的颜色可以容参考以下5点颜色描述：

浅绿黄色：年轻的白葡萄酒除了黄色透明外，酒中还泛有绿色。

稻草黄色：白葡萄酒的酒龄适中，既有着年轻清爽的果香味，又有过时间的陈酿。

金黄色：白葡萄酒的品质优越，经过充分的陈年之后，颜色上会呈现金黄色。

黄棕色：这类型的白葡萄酒经历过橡木桶的陈酿，颜色会更深，带有黄棕色。

棕色：两种情况，一是白葡萄酒可能用干葡萄酿成，会呈现这种颜色；二是葡萄酒完全变成棕色，则表示该酒完全被氧化，没有饮用价值了。

Ⅳ 形容红酒的词语

对酒体柔柔但来非常平衡、匀源称、协调、悦人的红葡萄酒，形容品质的词是：

轻雅（léger）、细腻（minces）、可口（coulant）、柔和（tendres）、精美（délicats）、

融化（fons）、天鹅绒似（velouté）、丝一般（soyeux）。

柔顺（souplesse）也用于高质量的红葡萄酒，这个词需要正确理解

优雅（élégant）、卓越（distinqué）、精美（finesse）的。

在这类酒中，假如成分更丰富且很协调，就可用圆润（rondeur）、饱满（pleins）、肥硕（charnus）、油质（onctueux）、熟透（murs）等词形容它。

另外，修饰一些有强烈成分的酒，可以用醇厚（corsés）、浑厚（étoffés）、

构架（charpentés）、坚实（solides）、强力（puissants）等形容。我们用了这些很明确的词汇，使我们能够把酒的品质严谨地翻译出来。

Ⅵ 如何描述葡萄酒的单宁，酸度和酒体

单宁：不好的单宁往往让人感到粗糙、苦涩、难以下咽。成熟的单宁虽然会让口专腔有收敛的感觉，但会让属人觉得非常细致、丰富、甚至顺滑。这就像吃柿子，生柿子和熟透的柿子中都含有大量的单宁；如果柿子没熟，口腔的涩感就非常强烈，我们会拒绝吃它；如果柿子熟透了，吃它的时候，几乎难以觉察单宁的存在，口感自然和谐。
酸度：酸度带给大家的感觉也很直观，比如当我们饮用一款酸度极高的葡萄酒，我们用感觉到舌头两侧会分泌唾液，如果唾液分泌得越多，则表明这款葡萄酒的酸度越高。
酒体：是指葡萄酒在舌头上表现出重量的感觉，主要取决于酒精、酸度的高低以及葡萄酒里面单宁和干浸出物（extraction）的多少。酸度越高就会显得酒体偏轻，而酒精度、单宁、干浸出物高则会显得酒体偏重。

Ⅶ 如何形容葡萄酒的颜色

琥珀色（来Amber）：葡萄酒所源具有的类似琥珀的颜色。澄清过的（Cleared）：用于描述沉淀出其中的悬浮物质后变得澄清的葡萄酒。暗淡的、沉滞的（Dull）：葡萄酒中含有明显的胶状薄雾，但不存在肉眼可见的悬浮物质。朦胧的：葡萄酒表现轻微的浑浊。石榴石红（Garnet-red）：一些红葡萄酒经过陈酿后所具有的典型色泽，它类似于珍贵的石榴石的颜色。金黄色（Golden colour）：一种黄色，是某些白葡萄酒悦人心意的颜色。清澈的、澄清的（Limpid , clear）：用于描述没有悬浮物质的葡萄酒。橙色色调(Orange tint)：白葡萄酒由于反射阳而呈现某种橙色的韵彩。宝石红（Ruby）：一些葡萄酒所拥有的亮丽的红色，这类葡萄酒不带有棕色或紫色的色调。洋葱皮色(Pale rose)：一些红葡萄酒在氧化过程中所产生的浅茶色。淡色葡萄酒(Pale wine)：颜色浅淡近乎桃红葡萄酒色的红葡萄酒。浆状的、糊状的(Pasty, doughy)：用于描述某些颜色非常浓郁，富含干提取物的葡萄酒。

Ⅷ 葡萄酒的味道应该怎么形容

比较长，而且超级全。中英双语版

以下术语只列出了一部分，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：用于描述发生醋酸化的葡萄酒，以及此类葡萄酒所散发出的气味。

Acid. Term applied to a wine containing an excessive amount of acid, usually a wine made from grapes not completely ripe.
酸：用于描述含有过量酸的葡萄酒，通常是因为原料葡萄没有完全成熟。

After taste. Tate left in the mouth by wines after they have been tasted.
后味：品尝后葡萄酒留在口中的味道和感觉。

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

Amber. Colour of a wine resembling that of amber.
琥珀色：葡萄酒所具有的类似琥珀的颜色。

Astringent. The characteristic flavour of wines which proces an unpleasant chemical stimulus in the mouth, e to an excessive level of ethyl acetate.
涩的、收敛性的：葡萄酒中乙酸乙酯含量过高时的典型特征，给口腔带来一种不适的化学刺激感。

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.
香气、果香：葡萄酒的气味。基本的香气来自葡萄果实，次级香气来自发酵过程，而第三层香气（酒香）在葡萄酒的成熟与陈酿过程中发育。

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：用于描述蕴含着极显著果香的葡萄酒，这些葡萄通常是以果香浓郁的葡萄如各种玫瑰香型的葡萄酿制。

B
Blind tasting. Tasting wines of which the origin and identity are not previously disclosed to the tasters.
盲品：不事先告诉品尝者葡萄酒来源及身份的品尝。

Bitter. Taste that causes an unpleasant and persistent sensation of acridity in the mouth e, in particular, to certain polyphenols.
苦的：一种引起口腔持久苦感的不适味道，特别由多酚等物质引起。

Body. The character imparted to a wine which is rich in dry extract, vinous and complete.
酒体：提取物丰富、酒性饱满、完满的葡萄酒所具有的特征。

Bouquet. Odoriferous quality of a wine, particularly the odour of fine wines acquired ring aging.
陈香、酒香：葡萄酒的香气质量，尤其指高档葡萄酒在陈酿过程中所获得的香气。

Brilliant. Term applied to wines, particularly white wines, which are free of any visible suspended matter and have a sparkling clarity
闪亮的：用于描述葡萄酒尤其是白葡萄酒中没有任何肉眼可见的悬浮物质，表现闪闪发亮的澄清特征。

Butyric. Rancid odour of some spoiled wines.
坏奶油味的：描述一些破败葡萄酒所散发出的腐臭气味。

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、木头味：当葡萄酒在新橡木桶或保存不好的橡木桶中存放时，由容器木料中溶解出的物质赋予葡萄酒的味道。

Cleared. Term applied to a wine which was deposited itssuspended material and become clear.
澄清过的：用于描述沉淀出其中的悬浮物质后变得澄清的葡萄酒。

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：当葡萄汁或葡萄酒在高温下加热，尤其是在与空气接触的条件下加热时所产生的一种口感。也指来自过熟的葡萄的香气和口感。

Corked taste, corkiness, corky. Taste imparted to bottled wines by defective or mouldy corks.
酒塞味：装瓶后的葡萄酒由于酒塞低劣或发霉变质而带上的味道。

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，用于供应从原来的包装瓶中倒出的葡萄酒，以促进对葡萄酒香气的欣赏。

Delicate. Term applied to the flavour and aroma of some fine wines. A delicate wine is light, well-balanced and soft.
精雅的：用于描述一些优质葡萄酒的风味和果香。精雅的葡萄酒轻盈、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、沉滞的：葡萄酒中含有明显的胶状薄雾，但不存在肉眼可见的悬浮物质。朦胧的：葡萄酒表现轻微的浑浊。

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

F
Fine. Term applied to wines of high quality.
细腻的：用于描述具有高品质的葡萄酒。

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.
风味：品尝对葡萄汁或葡萄酒的总体印象。既包括味觉器官所获得的感受，也包括嗅觉所获得的信息。

Flowery. Aroma of a wine which suggests the perfume of a flower, especially in young wines.
花香的：葡萄酒尤其是年轻葡萄酒中令人联想起花朵芬芳的香气。

Flinty odour. A characteristic odour taste of some dry wines made from grapes grown on certain siliceous soils.
燧石般的气味：某些干葡萄酒的典型气味，它们以在高硅酸盐土壤中生长的葡萄酿制。

Fragrance. Term applied to a well developed and pleasing aroma.
芬芳：用于描述发育良好而令人愉悦的果香。

Fragrant. Term applied to wines with pronounced and pleasing aroma.
芬芳的：用于描述果香显著宜人的葡萄酒。

Fresh. Term applied to wines containing adequate but not excess acidity, which proces a refreshing pleasant sensation.
清新的：用于描述酸度充足而不过量，从而能赋予饮用者提神的舒适感的葡萄酒。

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.
果实特征明显的：1）具有果实般风格的年轻葡萄酒。2）在澳大利亚这个词常用于指带有轻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、丰满的：用于描述平衡好，酒精含量和提取物含量都较高的葡萄酒。

G
Garnet-red. Characteristic colour which some red wines assume on aging, and which resembles that of the precious stone called garnet.
石榴石红：一些红葡萄酒经过陈酿后所具有的典型色泽，它类似于珍贵的石榴石的颜色。

Golden colour. A yellow colour, desirable in certain white wines.
金黄色：一种黄色，是某些白葡萄酒悦人心意的颜色。

H
Hard. Term applied to wine which is poorly balanced and in which acidity predominates.
硬的、不协调的：用于描述葡萄酒的酒体平衡差，酸度居于主导地位

Harmonious. Term applied to wine which is well-balanced.
协调的：用于描述酒体平衡良好的葡萄酒。

Harsh. Term applied to wines which proce an unpleasant chemical stimulation in the mouth.
粗糙的：用于描述在口中产生不适的化学刺激感的葡萄酒。

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：以某些品种的葡萄生产的葡萄酒的口味特征。乙醇或乙醛所产生的青草般的植物气息是它的特点。

Hydrogen sulphide odour. Objectionable taste and odour e to the presence of hydrogen sulphide resulting from the rection of sulphur or of sulphur dioxide.
硫化氢味：由于葡萄酒中的硫或二氧化硫被还原成硫化氢，而产生的一种恶劣口感和令人讨厌的气味。

L
Light. Term applied to a wine low in alcohol, extract and colour but which may be well-balanced.
轻盈的：用于描述酒精和提取物含量较低，颜色较浅的葡萄酒，但这类葡萄酒可能拥有非常好的酒体平衡。

Limpid , clear. Term applied to a wine free from suspended matter.
清澈的、澄清的：用于描述没有悬浮物质的葡萄酒。

Lively. Term applied to a fresh wine with medium acidity and good keeping qualities. Wine having a brilliant colour.
充满活力的：用于描述酸度中等、贮藏性能优良的清新型葡萄酒。葡萄酒色泽灵动闪亮。

M
Mellow. The smoothness which quality wines acquire with age.Often associated with richness in extract and glycerine.
圆熟：优质葡萄酒经多年陈酿而获得的平顺品质，经常伴随着提取物丰富和甘油含量高而存在。

Metallic flavour. Unpleasant flavour of some wines heavily contaminated with metals. 金属味：当一些葡萄酒被金属严重污染时所带有的令人不快的风味。

Mouldy taste, musty taste. Flavour imparted to a wine by mouldy grapes or storage in mouldy casks.
霉味：由于葡萄发霉或贮存在发霉的酒桶中而使葡萄酒带上的不良风味。

Mousiness. Disagreeable flavour and aroma of wines recalling the smell of mice results from bacterial infection.
鼠臭：令人联想起老鼠味的恶劣气味，是由细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.
香气：葡萄酒中酒香和果香的统称。当葡萄酒发育良好时具有良好的香气。

O
Orange tint. Colour of certain white wines, which appear somewhat orange by reflected light.
橙色色调：白葡萄酒由于反射阳而呈现某种橙色的韵彩。

P
Pale rose. Light tawny colour which some red wines acquire on oxidation
洋葱皮色：一些红葡萄酒在氧化过程中所产生的浅茶色。

Pale wine. A red wine of a pale colour, almost rose.
淡色葡萄酒：颜色浅淡近乎桃红葡萄酒色的红葡萄酒。
Pasty, doughy. Term applied to some very heavily coloured wines rich in dry extract. 浆状的、糊状的：用于描述某些颜色非常浓郁，富含干提取物的葡萄酒。

Pharmaceutical taste. Unpleasant taste sometimes acquired by wines sotred near odoriferous chemicals.
药味：当葡萄贮藏在有味的化学物质附近时，有时会带上的一种令人不快的杂味。

Pricked. Term applied to wines spoiled by acetic acid bacteria.
尖刺感的：用于描述葡萄酒受醋酸菌侵害而变质。

Putrid. Term applied to a wine having a foul nauseating odour of organic decomposition.
腐烂的：用于描述发出令人作呕的有机物质腐朽味的葡萄酒。

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：某些葡萄酒在陈酿过程中由于氧化而产生的一种特殊的口感和气味。对茶色波尔图酒以及其他一些类型的加强葡萄酒而言这种口感和气味是人们所期待的特征。

Rich. Term applied to a well-balanced smooth wine rich in alcohol, extract and glycerine.
饱满的，馥郁的：用于描述酒精、提取物和甘油含量高，酒体平衡极佳，口感平顺的葡萄酒。

Round. The taste impression given by a supple, mellow wine which is not hard and which is full of finesse.
圆润：柔顺圆熟的葡萄酒所带来的品尝感受，这类葡萄酒不生硬，精妙灵巧。

Ruby. Bright red colour of certain wines. Such wines are free from brown or purple tints.
宝石红：一些葡萄酒所拥有的亮丽的红色，这类葡萄酒不带有棕色或紫色的色调。

S
Salty. One of the basic tastes, mainly e to mineral salts.
咸的：一种基本的味道，主要来自矿物盐类。

Sensory evaluation. Examination of a wine by the sense of sights, smell and taste
感官评价：通过视觉、嗅觉和味觉评价判断葡萄酒。

Smoke taste. The special taste of some wines, usually somewhat harsh and recalling that of smoke.
烟味、烟熏味：一些葡萄酒所具有的特殊味道，通常有些粗糙，令人联想起烟尘。

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：当甜葡萄酒中含有过量酸时的口感，有时是由于葡萄酒中存在甘露醇和由细菌产生的乳酸。

Spoiled, unsound. Term applied to wine showing some evidence of spoilage.
败坏的：用于描述表现破败和病害迹象的葡萄酒。

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：由于储放在原先盛放红葡萄酒的容器中而浸染了粉色色调的白葡萄酒。也指以有色葡萄品种生产的白葡萄酒，酒液中带有极少量的果皮花色素。

Stale. Lack of bouquet and freshness of a wine through too much aeration or infection with film yeasts.
走味的、沉滞的：由于通风过度或受产膜酵母的侵染，葡萄酒变得缺乏香气及新鲜爽口感。

Subtle. Tasting term applied to aroma or perfume which is fine and delicate.
精妙的：用于描述葡萄酒的香气细腻精雅的品尝术语。

Sulphur taste. Taste of wine containing excess of SO2.
硫味、二氧化硫味：当葡萄酒中含有超量的二氧化硫时所具有的气味。

Supple, smooth, soft. Term applied to wines of quality which have a fine round texture, and pleasant to drink.
柔顺的、平滑的、柔软的：用于描述结构细腻圆润、适饮性好的优质葡萄酒。

T
Tart. Term applied to wine with high acidity made from grapes not completely rip.
酸的、尖酸的：用于描述以未完全成熟的果实酿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：由于葡萄酒与酒渣接触时间过长而带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.
不透明品尝杯：伺酒师用于品尝葡萄酒的小而浅的酒杯，通常为银制。

Tasting. Determining the quality and characteristics of wine by means of the organs of taste and smell.
品尝：通过味觉和嗅觉器官确定葡萄酒品质与风格的过程。

Tasting glasses. Glasses of special shape to enable one to appreciate the flavour of wines. They are used for tasting.
品尝杯、玻璃品尝杯：特殊形状的玻璃酒杯，使品尝者可以更好地欣赏葡萄酒的风味，专门用于品酒。

Thin. Term applied to a wine deficient in alcohol, extract and colour, which lacks of body.
单薄的：用于描述缺乏酒精含量、提取物和颜色，缺乏体量的葡萄酒。

Turbid, cloudy. Term applied to wine which is not clear because of the presence of large amounts of colloidal material or suspended particles.
浑浊的：用于描述存在大量的胶状物或悬浮颗粒而显得不澄清的葡萄酒。

U
Unbalanced. Term applied to a wine ini which the various components are not in harmonious proportions.
不平衡的：用于描述各种成分之间比例不协调的葡萄酒。

Unctuous. Term applied to wines which are smooth, soft and full on the palate.
肥厚的、丰满的：用于描述口感平顺、柔和、饱满的葡萄酒。

V
Varietal flavour, varietal character. Flavour or aroma characteristic of a particular variety of grape and which is evident in wines made from it.
品种风味、品种特征：特定葡萄品种所独有的风格或果香特征，在以这类葡萄酿造的葡萄酒中也明显存在。

Velvety. Term applied to fine wine which is mellow and soft as velvet.
天鹅绒般的：用于描述醇香、甘美、天鹅绒般柔和的优质葡萄酒。

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）指葡萄酒品尝时仿佛具有非常高的酒精含量。2）用于描述红葡萄酒的基本风味和香气。

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、酿酒年份：生产葡萄酒的那一年。优异年份酿造的葡萄酒在标签上有对年份的标注，是提高这些葡萄酒身价的一个原因。

Violet. Special aroma of certain wines resembling the perfume of violets.
紫罗兰：某些葡萄酒所具有的与紫罗兰香气类似的特殊果香。

W
Well-balanced. Tasting term used to indicate the harmony of wine components.
平衡良好的：用于表述葡萄酒中各种成分之间具有协调关系。

Wine taster. One who tastes wines to determine or compare their quality. 品酒师、品酒员：品尝葡萄酒以确定或比较其品质的人。

Ⅸ 如何形容葡萄酒

1. 无葡萄酒的一餐 .

如同无阳光的一日.

3.自始葡萄酒即系为了人类之快乐而被创造.

4.葡萄酒系神爱我们并希望看到我们快乐的恒证.