1. Aroma or bouquet: The smell of a wine, bouquet applies particularly to the aroma of older wines. (एक रक्सी को गंध, फूलगुच्छा विशेष पुरानो वाइन को सुगन्धमा लागू हुन्छ. )
2. Body: The apparent weight of a wine in your mouth (light, medium, or full)(आफ्नो मुख मा एक रक्सी को स्पष्ट वजन (हल्का, मध्यम वा पूर्ण)
3. Crisp: A wine with refreshing acidity(ताजा अम्लता संगको रक्सी)
4. Dry: Not sweet(गुलियो नभएको)
5. Finish: The impression a wine leaves as you swallow it(रक्सीलाई निले पछीको स्वाद)
6. Flavor intensity: How strong or weak a wine's flavors are(रक्सीको स्वाद हल्का वा कडा)
7. Fruity: A wine whose aromas and flavors suggest fruit; may not necessarily imply sweetness(रक्सी जसको सुगन्धले फलको सुझाव दिन्छ; आवश्यक रूप्ले मिठास नहुन सक्छ)
8. Oaky: A wine that has oak flavors (smoky, toasty)(रक्सी जसले ओक स्वाद छ (धुवाँ, टोस्टी)
9. Soft: A wine that has a smooth rather than crisp mouth feel(रक्सी जसले कुरकुरा मुखको स्वाद दिन्छ चिल्लो हैन)
10. Tannin: A red wine that is firm and leaves the mouth feeling dry. As a characteristic of wine, tannin adds both bitterness and astringency as well as complexity. (रक्सी को एक विशेषता रूपमा, यसले वाइन मा तीतो र जटिलता दुवै थप्छ. )
11. Texture: When we talk about the texture of a wine, we are essentially describing the mouth feel or tactile sensation on the palate. (हामी रक्सी को बनावट कुरा गर्दा, हामी अनिवार्य तालु मा मुखको अनुभूतिको वर्णन गर्दछौ. )
12. Undertone: an underlying quality or feeling. This is used when one of the flavors is subtle or faint. (सूक्ष्म स्वाद जनाउने)
Doubts on this article
