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Many of these are simply terms that you might hear in any polite conversation about wine; that's why we haven't included malolactic fermentation. We have included a few grape types, but not many. For instance, we have included Pinot Grigio but not Viognier. Personally, we far prefer Viognier, but Pinot Grigio has become the most popular imported wine in America and therefore has placed itself on the list. Finally, we have avoided almost all wine-tasting terms, which are a whole column in their own right. Ready? Here they are, in alphabetical order.
1 Acid. In the right proportion, gives many wines their balance and longevity. Wines without enough acids are often called 'flabby.'
2 Alsace. French region bordering Germany best-known for distinctive whites such as peppery Gewürztraminer.
3 Appellation. Where the grapes came from. Often, the more specific, the better.
4 Appellation Controlee. French system that sets rules for winemaking in geographic areas. A world standard.
5 Australia. After a decade-long surge, the second-biggest exporter of wines into the U.S. by volume after Italy.
6 Beaujolais. French region producing delightful red wine from Gamay grapes; one of the world's great wine bargains.
7 Bordeaux. French region best-known for classy reds made primarily from Cabernet Sauvignon and Merlot.
8 Botrytis Cinerea. 'Noble rot' fungus responsible for making some great dessert wines in Sauternes and elsewhere by shriveling grapes and concentrating juice.
9 Burgundy. French region best-known for reds made from Pinot Noir and whites made from Chardonnay.
10 Cabernet Sauvignon. Red-wine grape responsible for famous Bordeaux wines and many California 'cult wines.'
11 California. Produces 90% of wines made in the U.S. and 70% of wines drunk in the U.S. Most important regions: Napa, Sonoma.
12 Cava. Spanish sparkling wine.
13 Chablis. French region (part of Burgundy) making special, seafood-friendly wines from Chardonnay. Used in U.S. to mean 'cheap, generic white.'
14 Champagne. French region making the world's best sparkling wine from Pinot Noir, Pinot Meunier and Chardonnay grapes.
15 Chardonnay. Great white grape of Burgundy. No. 1 'varietal' wine in America.
16 Chenin Blanc. Fine grape for dry and sweet wines. Sometimes used in U.S. to mean 'cheap white,' but sometimes a fine varietal.
17 Chile. Up-and-coming wine exporter best-known for value-priced Merlot and Cabernet Sauvignon.
18 Classification of 1855. Famous ranking of Bordeaux wine by 'growth' - based on quality, price and politics - that's still important today.
19 Corked. Wine that's tainted by a bad cork. Tends to smell like wet cardboard or a wet dog.
20 Cult Wines. Symbol of '90s bubble. Hard-to-find, excellent, very expensive and generally red California wines more often bought and sold than drunk.
21 Disgorge. Process in Champagne in which the sediment is popped out of the bottle before the final cork is inserted.
22 DOCG (Denominazione di Origine Controllata e Garantita). Italian symbol of highest quality, though it can be hit-or-miss.
23 Dom Perignon. Monk important in early Champagne-making, though he didn't really 'invent' Champagne. Also the name of a fine, expensive Champagne.
24 Duboeuf, Georges. French winemaker and brilliant marketer who did much to popularize Beaujolais Nouveau around the world.
25 Finish. The lingering taste a wine leaves after you swallow it.
26 First Growth. Chateaux Lafite Rothschild, Latour, Margaux, Haut-Brion and Mouton Rothschild.
27 Fortified. Wines with brandy or other spirits added, such as Port.
28 French Paradox. '60 Minutes' report on this (1991) hinted that red wine keeps French healthy. Led to surge in U.S. red-wine consumption.
29 Gaja, Angelo. Great winemaker and trend-setter in the Piedmont region of Italy.
30 Gallo, E.&J. World's biggest winemaker (until Constellation's pending takeover of Australia's Hardy). U.S. firm makes one of every four bottles sold domestically.
31 Gewurztraminer. Peppery white wine that's a specialty of the Alsace region of France.
32 Gout de Terroir. 'Taste of the earth,' the notion that grapes should pass on the natural aspects that are present in a place.
33 Ice Wine (Eiswein in Germany). Dessert wine made from frozen grapes. A specialty of Canada.
34 Labrusca (or Vitis Labrusca). Not Lambrusco, the inexpensive Italian red, but the kind of vine that produces native American grapes, such as Concord.
35 Loire. French region best-known for summery whites.
36 Magnum. A 1.5-liter bottle that's twice as big as regular bottles. Bigger still: Nebuchadnezzar, the equivalent of 20 regular bottles.
37 Meritage. Name for red and white blends in the U.S. made from classic Bordeaux varieties. Rhymes with heritage.
38 Merlot. Bordeaux blending grape. First bottled as a U.S. varietal in 1972 by Louis Martini. Top red varietal in the U.S.
39 Mondavi, Robert. Visionary California winemaker greatly responsible for U.S. wine renaissance that started in late 1960s.
40 Mosel-Saar-Ruwer. German area best known for flowery Rieslings.
41 Muscat. Honey-like grape grown all over the world to make slightly sweet to very sweet wines.
42 Nebbiolo. Great grape of Barolo and Barbaresco in the Piedmont region of Italy.
43 New Zealand. Up-and-coming wine-producing country best known for its juicy Sauvignon Blancs. Most-talked-about winery: Cloudy Bay.
44 North Dakota. Last state in the U.S. to have a commercial winery, which opened last year.
45 Nose. How a wine smells.
46 Oak. Wood used in winemaking to add complexity and various flavors to wines often fermented and/or aged in oak barrels.
47 Parker, Robert M. Jr. Publisher of 'The Wine Advocate.' Most powerful wine critic in the world. His 100-point scale widely replicated.
48 Paris Tasting of 1976. In a head-to-head blind tasting, French judges preferred American wines, a turning point for U.S. wines.
49 Phylloxera. Plant louse that kills vines. Devastated French vineyards in the 19th century, hit California hard recently.
50 Piedmont. Italian region best known for lusty reds including Barolo and Barbaresco.
51 Pinotage. Spicy, unusual red wine of South Africa.
52 Pinot Grigio. Italian wine - same grape as Pinot Gris - that recently became the most popular imported wine in the U.S.
53 Pinot Noir. Great red grape of Burgundy. Experts used to believe incorrectly that the U.S. couldn't make fine Pinot. Specialty of Oregon.
54 Port (or Porto). Fortified wine from Portugal.
55 Qualitatswein Mit Pradikat. Symbol of high quality on a German label.
56 Reserve. In some countries, this means wine was aged longer. In U.S., it can mean that or nothing at all.
57 Rheingau. German region best-known for Riesling wines.
58 Rhone. French region best-known for its earthy reds. Most notable grape is Syrah.
59 Riedel. Stemware company that popularized the idea that there is a perfect glass for every wine. Rhymes with needle.
60 Riesling. Great white-wine grape at its best in Germany.
61 Rioja. Spanish district best-known for woody red wine.
62 Sangiovese. Great grape of Chianti.
63 Sauvignon Blanc. White grape that makes grassy dry wines all over the world. Also used in dessert wines. Same as Fume Blanc.
64 Sauternes. Great dessert wine from Bordeaux. Most famous and best: Chateau d'Yquem.
65 Sediment. Naturally occurring muddy stuff in the bottom of some bottles, especially old ones. It's harmless.
66 Shiraz. Australia's signature red-wine grape. Same as Syrah.
67 Stainless Steel. Wines said to be 'all stainless steel' were fermented in temperature-controlled steel tanks and meant to be fresh, fruity, aromatic.
68 Sulfites. Naturally occurring substance also added to preserve and stabilize wines. Present in virtually all wines. Often incorrectly blamed for headaches.
69 Sur Lie. Allowing a white wine to sit on its dead yeast for a while, often giving it extra complexity and mouthfeel.
70 Tannins. Naturally occurring substances that give red wines their backbone and often their longevity. Sometimes cause mouth to pucker.
71 Terroir. The total environment in which grapes grow - the soil, the climate, etc.
72 Turley, Helen. Great American winemaker responsible for many cult wines.
73 Tuscany. Region of Italy best known for Chianti and Brunello di Montalcino.
74 Varietal. Wine named for a grape type, like Chardonnay. In U.S., a wine must be at least 75% of a grape type to be called that.
75 Vinifera (or Vitis Vinifera). Species of vine that produces classic European wine grapes such as Cabernet Sauvignon and most of the wines produced today.
76 Vintage. Year grapes were harvested. In U.S., 95% of wine must be from that year's grapes to be labeled that vintage.
77 Yeast. Naturally occurring substance that creates fermentation in grape juice to make wine. Sometimes commercial form is used.
78 Zinfandel. U.S. red grape (originally from Croatia). White Zinfandel, with juice allowed a little skin contact for color, outsells red 7 to 1.
參考譯文：
很多詞條都是你可能在任何彬彬有地禮地談論酒的場合中就能聽到的，這也就是為什么我們沒有把乳酸發(fā)酵(malolactic fermentation)這一詞條也列入的原因。這個匯編里包括了某些葡萄品種的名字，但也不是很多。舉例來說，我們收入了比諾格里喬(Pinot Grigio)，但沒有收入維歐尼(Viognier)。就個人而言，我們遠遠更喜歡維歐尼，但比諾格里喬已成為美國最流行的進口葡萄酒，因此理所當然地被列入了。最后，我們避免了幾乎任何有關葡萄酒品嘗方面的詞條，而這些品酒詞條本身就足夠開辟另一個專欄了。準備好了嗎？下面就是按字母順序排列的詞條匯編。
酸(Acid)：如在酒中酸的比例得當，它會讓許多葡萄酒獲得平衡度并易于長期保存。缺乏足夠酸成份的葡萄酒通常被稱為“軟塌”的酒。
阿爾薩斯(Alsace)：法國一地區(qū)，和德國接壤，出產富有特色的白葡萄酒，如胡椒味口感的格烏茲塔明那(Gew口rztraminer)酒。
酒標(Appellation)：是標明葡萄產地的標識。通常是越具體越好。
原產地管理證明(Appellation Controlee)：是法國的一種制度，其規(guī)定了某地域內釀酒的規(guī)則。是一種世界通用的行業(yè)標準。
澳大利亞(Australia)：經(jīng)過十多年的快速增長，澳大利亞已成為向美國出口葡萄酒的第二大國，出口量僅次于意大利。
博若萊(Beaujolais)：法國一地區(qū)，該地區(qū)采用加邁葡萄(Gamay)釀制出爽口的紅酒，是世界上最有性價比的葡萄酒之一。
波爾多(Bordeaux)：法國一地區(qū)，最知名的是主要采用赤霞珠(Cabernet Sauvignon)和梅鹿輒(Merlot)葡萄品種釀制上等的紅葡萄酒。
葡萄孢菌(Botrytis Cinerea)：所謂的“高貴的腐爛”菌，其作用是在所塔爾那(Sauternes)和其它地區(qū)釀制出某些優(yōu)質的佐甜點酒，其方法是讓葡萄變干癟和濃縮果汁。
勃艮第(Burgundy)：法國一地區(qū)，最知名的是用黑比諾葡萄(Pinot Noir)釀制的紅酒以及用霞多麗葡萄(Chardonnay)釀制的白酒。
赤霞珠(Cabernet Sauvignon)：用以釀制紅酒的葡萄品種。著名的波爾多地區(qū)(Bordeaux)產的葡萄酒和加州的許多頂級葡萄酒就是用此品種釀制而成。
加利福尼亞州(California)：美國產的葡萄酒90％來自該州。美國人消費的葡萄酒70％也產自該州。其最重要的地區(qū)為納帕(Napa)和索諾瑪(Sonoma)。
卡瓦(Cava)：一種西班牙起泡酒。
夏布利(Chablis)：法國一地區(qū)(屬勃艮第地區(qū)的一部分)，出產采用霞多麗葡萄釀制的適合佐食海鮮的特殊葡萄酒。在美國也用來指“無牌廉價的白葡萄酒。”
香檳(Champagne)：法國一地區(qū)，出產世界上最好的起泡酒，采用的是黑比諾(Pinot Noir)、皮諾穆尼耶(Pinot Meunier)和霞多麗(Chardonnay)葡萄品種。
霞多麗(Chardonnay)：生長于勃艮第地區(qū)的優(yōu)質白葡萄。美國的頭號單品種葡萄酒。
白詩南(Chenin Blanc)：是用以釀制干葡萄酒和甜葡萄酒的優(yōu)質葡萄品種。在美國有時指“廉價的白葡萄酒”，但有時也指精良的單品種葡萄酒。
智利(Chile)：世界上嶄露頭角的葡萄酒出口國，以定價合理的梅鹿輒(Merlot)和赤霞珠酒最為著名。
1855年評級(Classification of 1855)：對波爾多地區(qū)的葡萄酒按“等級”(growth)進行的著名的排名，至今仍具重要意義。“等級”的評定是基于質量、價格和營銷這些要素。
被酒塞污染(Corked)：指酒遭到差的軟木塞的污染。一般來說有種濕紙板或淋濕了的狗的氣味。
發(fā)燒友葡萄酒(Cult Wines)：是上世紀90年代葡萄酒炒作泡沫的象征。指罕見的、極高品質和及其昂貴的酒，一般為加州紅酒。與其說這些是酒買來喝的，倒不如說它們常常是為了進行倒賣炒作的。
去除沉淀(Disgorge)：指香檳酒釀制過程中的一道程序，即在插入最后的軟木塞前，把沉淀物從酒瓶中取出。
DOCG(Denominazione di Origine Controllata e Garantita)：代表意大利品質最高的葡萄酒，但判斷酒的質量并非完全能依賴這個標記。
唐•培里儂(Dom Perignon)：早期香檳釀制史上曾作出重要貢獻的一位修道士，但他并沒有真正“發(fā)明”香檳。也指一種精良昂貴的香檳酒。
喬治•迪寶夫(Duboeuf, Georges)：一位法國釀酒大師和市場營銷大師，他為把萊新薄酒(Beaujolais Nouveau)推廣到世界各地做出了卓越貢獻。
回味(Finish)：在咽下葡萄酒后嘴里留下的酒的余香。
第一級別(First Growth)：包括五種： Chateaux Lafite Rothschild,、Latour,、Margaux,、Haut-Brion 和 Mouton Rothschild
強化酒(Fortified)：葡萄酒與白蘭地或其他烈酒勾兌的混合酒，如Port酒。
法國悖論(French Paradox)：在1991年的一期美國 “60分鐘時事雜志”('60 Minutes')的電視節(jié)目中發(fā)布的報告暗示說，紅葡萄酒讓法國人保持了健康。這引發(fā)了紅葡萄酒的銷量在美國大增。
安杰羅•加亞(Gaja, Angelo)：意大利皮埃蒙特區(qū)(Piedmont)中一位杰出的釀酒師及流行趨勢領軍人物。
Gallo, E.&J： 在Constellation酒莊即將對澳大利亞的Hardy酒莊進行收購之前，它曾是世界上最大的釀酒企業(yè)。這是一家美國企業(yè)，在美國國內銷售的每四瓶葡萄酒中有一瓶就出自該企業(yè)。
瓊瑤漿(Gewurztraminer)：一種胡椒味口感的白葡萄酒，為法國阿爾薩斯地區(qū)(Alsace)的特產。
風土氣息(Gout de Terroir)：所謂“泥土味道”，該理念認為，葡萄應該傳遞給人們葡萄的生長地區(qū)的自然氣息。
冰葡萄酒(Ice Wine)：(德國也叫做Eiswein)。佐甜點酒，采用冰凍葡萄釀制而成，為加拿大特產。
Labrusca(或稱Vitis Labrusca)：不要和廉價的意大利紅酒Lambrusco混為一談。它是在美國本土生長的葡萄，生長的葡萄品種如Concord。
盧瓦爾(Loire)：法國一地區(qū)，因出產適合夏令時節(jié)飲用的白葡萄酒而著稱。
馬格南(Magnum)：1.5升酒瓶，容量是普通酒瓶的兩倍。更大的還有尼布甲尼撒(Nebuchadnezzar)，其相當于普通酒瓶容量的20倍。
梅里蒂奇(Meritage)：美國市場上用經(jīng)典的波爾多地區(qū)(Bordeaux)紅白葡萄酒勾兌的一種酒。讀音和heritage同韻。
梅鹿輒(Merlot)：一種混合了多種產自波爾多地區(qū)(Bordeaux)的葡萄酒的混合酒。于1972年首次作為美國酒的一種由Louis Martini酒莊進行瓶裝,是美國頂級紅酒中的一種。
羅伯特•孟大為(Mondavi, Robert)：美國加州一位富有遠見的釀酒大師，他為始于1960年代的美國葡萄酒復興作出了重大貢獻。
摩澤爾-薩爾-魯沃(Mosel-Saar-Ruwer)：德國一地區(qū)，以生長帶有花香的葡萄品種──雷司令(Riesling)而聞名。
馬斯喀特(Muscat)：蜜糖般的葡萄品種，在世界各地廣為種植，可釀制從微甜到極甜的葡萄酒。
內比奧羅(Nebbiolo)：生長于意大利皮埃蒙特地區(qū)(Piedmont)的巴羅洛(Barolo)和巴巴拉(Barbaresco)，是優(yōu)良的葡萄品種。
新西蘭(New Zealand)：嶄露頭角的葡萄酒生產國，該國以生長多汁的長相思（Sauvignon Blanc）葡萄而聞名。最令人矚目的酒莊是多云灣酒莊(Cloudy Bay)。
北達科他州(North Dakota)：美國最后一個開設商業(yè)酒莊的州，于2002年開設。
香氣(Nose)：指葡萄酒的香氣。
橡木(Oak)：釀酒過程中所用的木料名，葡萄酒經(jīng)常在橡木桶中進行發(fā)酵和熟化，這給酒增加了質感和不同的口味。
小羅伯特•帕克(Parker, Robert M. Jr.)：《葡萄酒倡導》雜志的出版商，是世界上最有影響力的葡萄酒評論家。他首創(chuàng)的100分制被廣泛采用。
1976年的巴黎品酒會(Paris Tasting of 1976)：在那次競逐激烈的盲品會上，法國的品酒師們更喜歡美國產葡萄酒，那成了美國葡萄酒聲譽鵲起的一個轉折點。
根瘤蚜(Phylloxera)：可以殺死葡萄藤的植物蟲害。在19世紀曾對法國的葡萄園具有摧毀性的打擊；近來加州的葡萄園也深受其害。
皮埃蒙特區(qū)(Piedmont)：意大利一地區(qū)，以出產比較烈的紅酒而聞名，產品包括巴羅洛(Barolo)和巴巴拉(Barbaresco)紅葡萄酒。
Pinotage：辛辣而不同凡響的產自南非的紅酒。
比諾格里喬(Pinot Grigio)：意大利葡萄酒 （灰皮諾(Pinot Gris)也是用同樣的葡萄釀制的） ，最近在美國成了最熱門的進口葡萄酒。
黑比諾(Pinot Noir)：產自勃艮第(Burgundy)地區(qū)的優(yōu)質紅葡萄。專家們過去曾不公正地認為美國地區(qū)不適于生長優(yōu)質的比諾葡萄(Pinot)。如今這種葡萄是俄勒岡州(Oregon)的特產。
Port (或稱為 Porto)：產自葡萄牙的強化葡萄酒。
Qualitatswein Mit Pradikat：在德國葡萄酒酒標上高品質酒的代號。
莊園精選(Reserve)：在一些國家，這個詞意味著葡萄酒熟化的時間較長。在美國，這可能也代表是同樣的意思，也可能什么意思也沒有。
萊茵高(Rheingau)：德國一地區(qū)，以出產雷司令(Riesling)葡萄酒而聞名于世。
羅訥(Rhone)：法國一地區(qū)，出產知名的帶本地泥土氣息紅葡萄品種。最著名的葡萄品種為西拉(Syrah)。
里德爾(Riedel)： 一家生產玻璃高腳杯的公司，其理念是任何一款葡萄酒都有一種完美的酒杯與之匹配，該公司將此理念普及至深入人心。與needle發(fā)音同韻。
雷司令(Riesling)：優(yōu)質的釀制白葡萄酒的葡萄品種，以產自德國的最為上好的品種。
拉里奧哈(Rioja)：西班牙一地區(qū)，以產有木質味道的紅酒而聞名。
圣喬維斯(Sangiovese)：生長于意大利基安蒂(Chianti)地區(qū)的優(yōu)質葡萄品種。
長相思(Sauvignon Blanc)：生長于世界各地的能釀制出帶草香味的干葡萄酒的白葡萄品種。也用于釀制佐甜點酒。與Fume Blanc相同。
Sauternes：產自波爾多(Bordeaux)地區(qū)的優(yōu)質佐甜點葡萄酒。最有名也是口味最佳的是Chateau d'Yquem。
沉淀物(Sediment)：某些酒尤其是陳年酒的瓶底部自然形成的土狀物質。對人體無害。
設拉子(Shiraz)：產自澳大利亞的最著名的釀制紅酒用的葡萄品種。與西拉(Syrah)相同。
不銹鋼(Stainless Steel)：若一種葡萄酒被標明為“全不銹鋼”酒，那么就說明該酒是在溫控鋼罐里發(fā)酵的，這樣做是為了釀制出新鮮、有水果味并且香氣撲鼻的葡萄酒。
亞硫酸鹽(Sulfites)：自然生成的一種物質，也被人工添加進酒，目的是為了更好地儲存并穩(wěn)定葡萄酒。在幾乎所有的葡萄酒里都有該物質的存在。它經(jīng)常為頭痛癥狀擔當不公正的惡名。
Sur Lie：讓白葡萄酒在其非活性酵母中呆一段時間，經(jīng)常會給酒帶來更精致的質感以及口感。
單寧(Tannin)：自然生成的物質，賦予紅葡萄酒以質感以及便于長久儲藏。這種物質有時會讓你喝酒后咂咂嘴巴。
風土(Terroir)：葡萄生長的總體環(huán)境 - 包括土壤、氣候條件等。
海倫•特利(Turley, Helen)：美國釀酒大師，很多發(fā)燒級葡萄酒因她而出現(xiàn)。
托斯卡納(Tuscany)：意大利一地區(qū)名，以基安蒂(Chianti)和布魯內洛迪蒙塔爾奇諾(Brunello di Montalcino)最富盛名。
品種(Varietal)：以葡萄品種命名的葡萄酒，如霞多麗(Chardonnay)。在美國，葡萄酒必須至少含有75％的某種葡萄品種才能以該葡萄名命名。
Vinifera(或稱Vitis Vinifera)：指某些葡萄樹種，它們能生長出能釀制出經(jīng)典歐洲葡萄酒的葡萄，如赤霞珠(Cabernet Sauvignon)，當今釀制的大部分葡萄酒就是采用這些樹種結的果實。
葡萄收成年份(Vintage)：指葡萄采摘的年份。在美國，如要標明某年份的葡萄酒，酒中所含的95％的葡萄必須是該年采摘的。
酵母(Yeast)：自然形成的物質，它在葡萄汁中造成發(fā)酵現(xiàn)象以形成酒。有時也使用商業(yè)包裝的酵母。
金芬黛(Zinfandel)：美國紅葡萄品種(原產于克羅地亞)。金芬黛白葡萄酒允許其果汁與葡萄皮有少量接觸使其酒汁成微紅，其銷量是金芬黛紅葡萄酒的7倍。
相關閱讀：葡萄酒類專業(yè)英漢詞類 葡萄酒入門：食物搭配原則
