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WINE LOVERS GLOSSARY
Reproduced by kind permission of www.worldmarechal.com
| Nature : |
Wine which hasn't had
any sugar added ; for a Champagne, this means that the wine will not be sparkling. |
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| Nebbiolo : |
A grand vine from Italy,
whose wines are fine and tannic. |
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| Nectar : |
During ancient times,
nectar was the drink of Greek gods ; today we speak about nectar for wines of exceptional
quality. |
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| Nerveux : |
Sharp and acidic wine |
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| Net : |
Pleasant and refreshing
wine, without a "false" taste |
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| Nose : |
We speak about the nose
when we are talking about a wine's bouquet. |
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| Octave : |
A small barrel with a
capacity varying between 54.5 litres and 81.8 litres (in general 63.6 litres ). |
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| Oenology : |
The science and study of
wine from production to tasting. |
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| Oily : |
Wine of which the
appearance and the consistency oil : it is a "sick" wine |
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| Onctuosité : |
A full, mellow, rich
wine. |
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| Ordinary : |
Wine consumed regularly
in France. |
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| Oxidized : |
Concerns a wine who's
taste reminds us of Madeira ; the wine, in this case, is oxidized and has a dark amber
colour for white wines |
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| Partrige-eye
pink : |
Designates the rosy
colour which is perceived in certain white and almost-rosé wines of Bourgogne and
Champagne. |
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| Persistent : |
Wine of which the taste
remains in the mouth |
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| Petite Champagne
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No relation to Champagne
; comes from the second region of Cognac. |
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| Pleasant : |
The wine cannot be
talked about as being a "Grand Wine", but a pleasant without any shortcomings,
balanced and with neither vice or virtue. |
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| Plein : |
Wine having more taste,
body and alcohol than average |
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| Pungent : |
Tarty acidic wine with a
bite |
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