Wine Vocabulary:
1. Aroma or bouquet: The smell of a wine, bouquet applies particularly to the aroma of older wines.
(Aroma, güzel koku)
2. Body: The apparent weight of a wine in your mouth (light, medium, or full)
(Şarabın ağızdaki ağırlığı)
3. Crisp: A wine with refreshing acidity
(Ferahlatıcı bir asitliği olan şarap)
4. Dry: Not sweet
(Tatlı olmayan şarap)
5. Finish: The impression a wine leaves as you swallow it
(Şarabın yutulduktan sonra ağızda bıraktığı tat)
6. Flavor intensity: How strong or weak a wine's flavors are
(Lezzet yoğunluğu)
7. Fruity: A wine whose aromas and flavors suggest fruit; may not necessarily imply sweetness
(Meyvemsi)
8. Oaky: A wine that has oak flavors (smoky, toasty)
(Meşemsi)
9. Soft: A wine that has a smooth rather than crisp mouth feel
(Yumuşak)
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.
(Tanenli)
11. Texture: When we talk about the texture of a wine, we are essentially describing the mouth feel or tactile sensation on the palate.
(Doku)
12. Undertone: an underlying quality or feeling. This is used when one of the flavors is subtle or faint.
(Altta yatan nitelik veya his)