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葡萄酒的感官评价常用术语(F-H)

(2010-05-26 09:38:30)
标签:

杂谈

分类: 专业人士

Fading: Describes a wine that is losing color, fruit or flavor, usually as a result of age.
衰退:形容葡萄酒正在失去颜色,果味或风味,通常是老化所产生结果。

Fat: Full-bodied, high alcohol wines low in acidity give a "fat" impression on the palate. Can be a plus with bold, ripe, rich flavors; can also suggest the wine's structure is suspect.
肥厚:醇厚的,高酒精低酸度的葡萄酒在口中产生一种“肥厚”的口感。连同浓厚,成熟,丰富的风味在一起可以是正面的;但同时也可意味着葡萄酒的结构令人产生怀疑。

Feminine: Describes wines with more feminine qualities: smoothness, round, gentle, finesses, elegance and delicacy. See also masculine.
阴柔的:形容葡萄酒具有更女性化的性质:柔滑、圆润、温和、精细、优雅且微妙。同时参考“阳刚的”。

Field Blend: Describes the wine produced from a vineyard planted with several complementary grape varieties, which have been harvested —and blended— together.
地块混酿:形容葡萄酒产自一个种植了几个补充葡萄品种的葡萄园,这些葡萄被一起采收且一起混酿。

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

Finish: The key to judging a wine's quality is finish, also called aftertaste--a measure of the taste or flavors that linger in the mouth after the wine is tasted. Great wines have rich, long, complex finishes.
收尾:判断葡萄酒质量的关键就是看收尾,同时也叫回味——测量品尝葡萄酒过后其味道或风味在口中逗留的时间。好酒会有一个丰富,持久,复杂的收尾。

Firm: Tasting term used to indicate a wine with positive, assertive attributes, such as fruit, tannin and acidity.
坚定的:品尝术语,用来指葡萄酒具有肯定的属性,如果味、单宁和酸度。

Flabby: Soft, feeble, lacking acidity on the palate.
松弛的:柔软、无力,在口感上缺乏酸度。

Flat: Having low acidity; the next stage after flabby. Can also refer to a sparkling wine that has lost its bubbles.
无力的:酸度低,紧跟在“松弛”后面。同时也指气泡酒失去了气泡。

Flavor: Impression given by wine taken into the mouth. Includes sensations gained by the taste organs and also by the olfactory reception.
风味:喝入口中的葡萄酒的印象。包括从味觉器官以及嗅觉所获得的感觉。

Fleshy: Soft and smooth in texture, with very little tannin.
肉感的:用于形容一款具有柔软平滑的质地,单宁含量很低的葡萄酒。

Flinty: Tasting term used to indicate the aroma (and sometimes taste) of fresh, pungent whites, particular from the Sauvignon Blanc variety.
燧石般的:品尝术语,用来指新鲜的、刺激性的白葡萄酒的香味(有时味道),尤其是来自于长相思品种。

Floral (also Flowery): Literally, having the characteristic aromas of flowers. Mostly associated with white wines.
花香的(同时也作像花一样的):字面解释是带有花的香味特征。通常与白葡萄酒联系在一起。

Fortified: Indicates wine whose alcohol content has been increased by the addition of brandy or neutral spirits. Port and sherry are two examples.
加强的,加烈的:指通过加入白兰地或酒精令到葡萄酒的酒精含量增加。砵酒和雪利酒就是两个例子。

Foxy: Tasting term used to indicate the wild, earthy flavour of wines made from hybrid grapes or native North American varieties.
狡猾的:品尝术语:用来指用杂种葡萄或北美州本土葡萄品种制造葡萄酒中的野性,朴实的风味

Fragrance: Term applied to a well developed and pleasing aroma.
芬芳:用于描述发育良好且令人愉悦的香气。

Fragrant: Term applied to wines with pronounced pleasing aroma.
芬芳的:用于描述香气显著宜人的葡萄酒。

Fresh: Tasting term used to indicate a pleasantly youthful and vigorous character, often associated with relatively high acidity, and a complete absence of oxidation.
清新的:品尝术语,用来指令人愉快的年轻和充满活力的特征,经常与相当高的酸度和完全没有氧化联合在一起。

Fruity: Tasting term used to describe the attractive flavour of wine made from ripe grapes, which may be reminiscent of a wide range of fruits including citrus fruits, red and black berries, and stone fruits.
果香:品尝术语,用来描述用成熟葡萄酿造的葡萄酒中的迷人风味,可能有多种多样的果味,包括柑橘类水果,红浆果以及黑浆果,还有核果类。

Full: Tasting term used to describe a wine giving a positive, satisfying sensation in the mouth, possibly associated with ripeness and high alcohol.
丰满的:品尝术语,用来描述葡萄酒在口中产生的一种肯定的、令人满足的感觉,可能会结合成熟和高酒精含量。

Full-Bodied: A rich, extracted wine with a mouth filling sensation of weight or mass. See body.
醇厚的、浓郁的:一款在口中充满重量和份量的萃取丰富的葡萄酒,参考“酒体”。

Glycerin: Produced during fermentation, glycerin contributes to the wine’s body.
甘油, 丙三醇:在发酵期间产生的,甘油是构成葡萄酒的酒体元素之一。

Graceful: Describes a wine that is harmonious and pleasing in a subtle way.
优美的:形容一款葡萄酒以精细微妙的方式给人以和谐愉快的感觉。

Grapey: Tasting term indicating a wine with smell or flavour reminiscent of fresh grapes or grape juice.
葡萄的,葡萄似的:品尝术语,指葡萄酒带有可令人联想到新鲜葡萄和葡萄果汁的气味或风味。

Grassy: Tasting term indicating a wine with the smell of freshly-cut grass. Complimentary when applied to a fresh young white.
草味的:品尝术语,指葡萄酒有着刚剪过的草味。用来形容一款新鲜年轻的白葡萄酒时有表示赞赏的意味。

Green: Tasting term indicating a lack of ripeness, particular in red wine. Not complimentary.
青涩的:品尝术语,指缺乏成熟度,尤其指红酒。不是赞美的说法。

Grip: A welcome firmness of texture, usually from tannin, which helps give definition to wines such as Cabernet and Port.
紧致:通常来自于单宁的一种受欢迎的质地,这一质地有助于说明葡萄酒种类如嘉本纳Cabernet和砵酒Port。

Hard: Tasting term indicating a wine with tough tannins or aggressive acidity.
硬的,不协调的:品尝术语,指葡萄酒有着粗糙的单宁或凌厉的酸度。

Harmonious: Well balanced, with no component obtrusive or lacking.
协调的:均衡度良好,没有突出或缺少的成分。

Harsh: Used to describe astringent wines that are tannic or high in alcohol.
粗糙的:用于形容涩味葡萄酒的单宁或高酒精含量高。

Hazy: Used to describe a wine that has small amounts of visible matter. A good quality if a wine is unfined and unfiltered.
朦胧的:用于形容葡萄酒中具有少量可见物质。如果未经澄清或过滤则酒质还是良好的。

Heady: Used to describe high-alcohol wines.
猛烈的:用于形容葡萄酒的酒精含量高。

Hearty: Used to describe the full, warm, sometimes rustic qualities found in red wines with high alcohol.
亲切的:用于形容在酒精度高的红酒里面发现的丰满,温暖的,有时是粗朴的性质。

Herbaceous: Tasting term used to indicate the smell or taste of green plants.
草本植物的:品尝术语,用来表示绿色植物的气味或者味道。

Hollow: Tasting term used to indicate a wine lacking in depth, particularly on the middle palate.
空洞的,中虚的:品尝术语,用来指葡萄酒缺乏深度,尤其在中段味觉。

Horizontal Tasting: An evaluation of wines from a single vintage; the wines may highlight producers from a single region or the same grape variety from many regions, among other permutations.
水平品尝:对来自单一年份的葡萄酒的评价;葡萄酒会突出来自单一地区的生产者或来自众多地区的相同葡萄品种,其他排列之一。

Hot: High alcohol, unbalanced wines that tend to burn with "heat" on the finish are called hot. Acceptable in Port-style wines.
热(辣)的:酒精度高,不协调的葡萄酒在收尾时产生的燃烧般的“热度”就叫热(辣)。出现在具有砵酒风格的葡萄酒当中属于正常。

Hydrogen sulphide: Rotten egg gas. Often produced during fermentation, but should have been dealt with by the time a wine is bottled. Occasionally develops in bottle (such a wine is said to be reduced or dirty).
硫化氢(味):臭鸡蛋味。通常在发酵的过程产生,但应在装瓶前予以处理。有时也会在瓶中形成(这样的葡萄酒被认为是还原的或肮脏的)。  

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