en CR Wine Term 2/2 by Takahiro Iida 67 NOBLEROT: The same fungus that causes Gray rot. The fungus is called Botrytis cinerea. CHIANTI: Italy’s most exported wine. OXIDATION: The wine has luck of fruitiness and freshness and aromas of toffee, honey. CINSAULT: A red grape variety known for centuries in the Languedoc region of southern France that has much in common with Grenache. BANDOL: The most serious wine of Provence, typically a deep-flavoured, lush red blend dominated by Mourvedre. FURUMINT: The principal ingredient in Tokaji. KADARKA: The most famous red variety in Hungary. RETSINA: Modern form of Resinated wine that is extremely common in Greece. ASSYRTIKO: Top quality white grape variety grown in Greece. PASSITO: Italian terms for “dried grape wine”. BARBARESCO: Powerful red wine based on the Nebbiolo grape. For long considered the junior of Barolo. SICILY: Viticulturally important island off the toe of Italy. JOVEN: Spanish for young. CRIANZA: Spanish term used both on describe the process of aging a wine for the youngest officially recognized category of a wood-matured wine. ALBARINO: Spanish name of the distinctive aromatic, high-quality vine grown in Galicia. CARNEROS: A moderately cool wine region, an AVA that spans the extreme south of both Napa and Sonoma counties. LODI: Town in the Central Valley of California that also gives its name to an AVA. VQA: Canadian regulations equivalent to the AC. TORRONTES: Argentina’s signature white variety. MENDOZA: Most important wine-growing province in Argentina. SEMILLON: A golden grape variety from south west France, blended with its traditional partner Sauvignon Blanc. TASMANIA: Small island state to the cool south of Australia. CAVA: Spanish sparkling wine made using traditional method. PROSECCO: Officially renamed Glera in 2009, white grape variety native to Veneto region in Italy. SEKT: Word used in German-speaking countries to describe quality sparkling wine as defined by EU. CORVINA: The dominant and best grape variety of VALPOLICELLA in north east Italy. SOMMELIER: The French term for a waiter in charge of wine. BRUT: The champagne industry for wines made without (much) added sweetening or dosage. PICCOLO: 187ml size bottle. SOLOMON: 18L size bottle in Champagne region. MERLOT: King of soft and fruity red wine. BODEGA: Spanish term for a wine cellar. CANNONAU: Sardinian name for Grenache. ZINFANDEL: An exotic grape variety of Croatian origin cultivated predominately in California. AGLIANICO: A dark-skinned top-quality southern Italian grape variety. CARMENERE: A Bordeaux variety was most likely arrived in Chile mixed in with cuttings of Merlot during nineteen century. LANGUEDOC: France’s best-value, most fluid wine region. RIDDLING: An integral stage in the traditional method of making sparkling wines, known as remuge in French. SARDINIA: Mediterranean island off the coast of Italy, became an integral part of Italy in 1726. BARBERA: Italy’s third most planted dark-berried vine, after Sangeovese and Montepulciano. MARLBOROUGH: The biggest of big three wine regions. CLOUDYBAY: Seminal winery in the Marlborough region of New Zealand, brainchild of David Hohnen of Cape Mentelle. CLOS: French for “enclosure.” CHAMBRE: Describe a wine that has been deliberately warmed to room temperature before serving. LVMH: French luxury goods conglomerate which has a dominant interest in the champagne industry. IMPERIAL: 6L size bottle in Bordeaux. MAGNUM: 1.5L size bottle. AMARONE: The most famous of Italy's dry dried grape wines. AVA: The acronym for American Viticultural Area. MONOPOLE: Burgundian term for wholly owned vineyard or climat. TERROIR: Much-discussed term for the total natural environment of any viticultural site. TANNAT: Distinctive, tough, deep black-berried vine variety most famous as principal ingredient in Madiran. TAMYANKA: Russian name for Muscat Blanc à Petits Grains. MADIRAN: Dynamic red wine appellation in south west France which has remodelled its concentrated, traditionally tannic wines, Gascony's signature red. CUTCANE: Australian name for the viticultural technique designed to increase the sugar concentration in almost-ripe grapes to produce sweet wines. TARTRATES: The general term used by wine-makers to describe the harmless crystalline deposits that separate from wines during fermentation and ageing. SUSSRESERVE: German term for sweet reserve. STEEN: Name by which Chenin Blanc used to be known in South Africa. GRAFTING: The technique used to join a hybrid rootstock to a V. vinifera variety. MACON: Important commercial centre on the river Saone and capital of Maconnais district of Burgundy. CHARMAT: The name of bulk sparkling wine-making process which involves provoking a second fermentation in a pressure tank. CINSAULT: A red grape variety known for centuries in the Languedoc region of southern France that has much in common with Grenache. BANDOL: The most serious wine of Provence, typically a deep-flavoured, lush red blend dominated by Mourvedre. FURUMINT: The principal ingredient in Tokaji. KADARKA: The most famous red variety in Hungary. RETSINA: Modern form of Resinated wine that is extremely common in Greece. ASSYRTIKO: Top quality white grape variety grown in Greece. PASSITO: Italian terms for “dried grape wine”. BARBARESCO: Powerful red wine based on the Nebbiolo grape. For long considered the junior of Barolo. SICILY: Viticulturally important island off the toe of Italy. JOVEN: Spanish for young. CRIANZA: Spanish term used both on describe the process of aging a wine for the youngest officially recognized category of a wood-matured wine. ALBARINO: Spanish name of the distinctive aromatic, high-quality vine grown in Galicia. CARNEROS: A moderately cool wine region, an AVA that spans the extreme south of both Napa and Sonoma counties. LODI: Town in the Central Valley of California that also gives its name to an AVA. VQA: Canadian regulations equivalent to the AC. TORRONTES: Argentina’s signature white variety. MENDOZA: Most important wine-growing province in Argentina. SEMILLON: A golden grape variety from south west France, blended with its traditional partner Sauvignon Blanc. TASMANIA: Small island state to the cool south of Australia. CAVA: Spanish sparkling wine made using traditional method. PROSECCO: Officially renamed Glera in 2009, white grape variety native to Veneto region in Italy. SEKT: Word used in German-speaking countries to describe quality sparkling wine as defined by EU. CORVINA: The dominant and best grape variety of VALPOLICELLA in north east Italy. SOMMELIER: The French term for a waiter in charge of wine. BRUT: The champagne industry for wines made without (much) added sweetening or dosage. PICCOLO: 187ml size bottle. SOLOMON: 18L size bottle in Champagne region. MERLOT: King of soft and fruity red wine. BODEGA: Spanish term for a wine cellar. CANNONAU: Sardinian name for Grenache. ZINFANDEL: An exotic grape variety of Croatian origin cultivated predominately in California. AGLIANICO: A dark-skinned top-quality southern Italian grape variety. CARMENERE: A Bordeaux variety was most likely arrived in Chile mixed in with cuttings of Merlot during nineteen century. LANGUEDOC: France’s best-value, most fluid wine region. RIDDLING: An integral stage in the traditional method of making sparkling wines, known as remuge in French. SARDINIA: Mediterranean island off the coast of Italy, became an integral part of Italy in 1726. BARBERA: Italy’s third most planted dark-berried vine, after Sangeovese and Montepulciano. MARLBOROUGH: The biggest of big three wine regions. CLOUDYBAY: Seminal winery in the Marlborough region of New Zealand, brainchild of David Hohnen of Cape Mentelle. CLOS: French for “enclosure.” CHAMBRE: Describe a wine that has been deliberately warmed to room temperature before serving. LVMH: French luxury goods conglomerate which has a dominant interest in the champagne industry. IMPERIAL: 6L size bottle in Bordeaux. MAGNUM: 1.5L size bottle. AMARONE: The most famous of Italy's dry dried grape wines. AVA: The acronym for American Viticultural Area. MONOPOLE: Burgundian term for wholly owned vineyard or climat. TERROIR: Much-discussed term for the total natural environment of any viticultural site. TANNAT: Distinctive, tough, deep black-berried vine variety most famous as principal ingredient in Madiran. TAMYANKA: Russian name for Muscat Blanc à Petits Grains. MADIRAN: Dynamic red wine appellation in south west France which has remodelled its concentrated, traditionally tannic wines, Gascony's signature red. CUTCANE: Australian name for the viticultural technique designed to increase the sugar concentration in almost-ripe grapes to produce sweet wines. TARTRATES: The general term used by wine-makers to describe the harmless crystalline deposits that separate from wines during fermentation and ageing. SUSSRESERVE: German term for sweet reserve. STEEN: Name by which Chenin Blanc used to be known in South Africa. GRAFTING: The technique used to join a hybrid rootstock to a V. vinifera variety. MACON: Important commercial centre on the river Saone and capital of Maconnais district of Burgundy. CHARMAT: The name of bulk sparkling wine-making process which involves provoking a second fermentation in a pressure tank. CINSAULT: A red grape variety known for centuries in the Languedoc region of southern France that has much in common with Grenache. BANDOL: The most serious wine of Provence, typically a deep-flavoured, lush red blend dominated by Mourvedre. FURUMINT: The principal ingredient in Tokaji. KADARKA: The most famous red variety in Hungary. RETSINA: Modern form of Resinated wine that is extremely common in Greece. ASSYRTIKO: Top quality white grape variety grown in Greece. PASSITO: Italian terms for “dried grape wine”. BARBARESCO: Powerful red wine based on the Nebbiolo grape. For long considered the junior of Barolo. SICILY: Viticulturally important island off the toe of Italy. JOVEN: Spanish for young. CRIANZA: Spanish term used both on describe the process of aging a wine for the youngest officially recognized category of a wood-matured wine. ALBARINO: Spanish name of the distinctive aromatic, high-quality vine grown in Galicia. CARNEROS: A moderately cool wine region, an AVA that spans the extreme south of both Napa and Sonoma counties. LODI: Town in the Central Valley of California that also gives its name to an AVA. VQA: Canadian regulations equivalent to the AC. TORRONTES: Argentina’s signature white variety. MENDOZA: Most important wine-growing province in Argentina. SEMILLON: A golden grape variety from south west France, blended with its traditional partner Sauvignon Blanc. TASMANIA: Small island state to the cool south of Australia. CAVA: Spanish sparkling wine made using traditional method. PROSECCO: Officially renamed Glera in 2009, white grape variety native to Veneto region in Italy. SEKT: Word used in German-speaking countries to describe quality sparkling wine as defined by EU. CORVINA: The dominant and best grape variety of VALPOLICELLA in north east Italy. SOMMELIER: The French term for a waiter in charge of wine. BRUT: The champagne industry for wines made without (much) added sweetening or dosage. PICCOLO: 187ml size bottle. SOLOMON: 18L size bottle in Champagne region. MERLOT: King of soft and fruity red wine. BODEGA: Spanish term for a wine cellar. CANNONAU: Sardinian name for Grenache. ZINFANDEL: An exotic grape variety of Croatian origin cultivated predominately in California. AGLIANICO: A dark-skinned top-quality southern Italian grape variety. CARMENERE: A Bordeaux variety was most likely arrived in Chile mixed in with cuttings of Merlot during nineteen century. LANGUEDOC: France’s best-value, most fluid wine region. RIDDLING: An integral stage in the traditional method of making sparkling wines, known as remuge in French. SARDINIA: Mediterranean island off the coast of Italy, became an integral part of Italy in 1726. BARBERA: Italy’s third most planted dark-berried vine, after Sangeovese and Montepulciano. MARLBOROUGH: The biggest of big three wine regions. CLOUDYBAY: Seminal winery in the Marlborough region of New Zealand, brainchild of David Hohnen of Cape Mentelle. CLOS: French for “enclosure.” CHAMBRE: Describe a wine that has been deliberately warmed to room temperature before serving. LVMH: French luxury goods conglomerate which has a dominant interest in the champagne industry. IMPERIAL: 6L size bottle in Bordeaux. MAGNUM: 1.5L size bottle. AMARONE: The most famous of Italy's dry dried grape wines. AVA: The acronym for American Viticultural Area. MONOPOLE: Burgundian term for wholly owned vineyard or climat. TERROIR: Much-discussed term for the total natural environment of any viticultural site. TANNAT: Distinctive, tough, deep black-berried vine variety most famous as principal ingredient in Madiran. TAMYANKA: Russian name for Muscat Blanc à Petits Grains. MADIRAN: Dynamic red wine appellation in south west France which has remodelled its concentrated, traditionally tannic wines, Gascony's signature red. CUTCANE: Australian name for the viticultural technique designed to increase the sugar concentration in almost-ripe grapes to produce sweet wines. TARTRATES: The general term used by wine-makers to describe the harmless crystalline deposits that separate from wines during fermentation and ageing. SUSSRESERVE: German term for sweet reserve. STEEN: Name by which Chenin Blanc used to be known in South Africa. GRAFTING: The technique used to join a hybrid rootstock to a V. vinifera variety. MACON: Important commercial centre on the river Saone and capital of Maconnais district of Burgundy. CHARMAT: The name of bulk sparkling wine-making process which involves provoking a second fermentation in a pressure tank.

Wine Term 2/2 by Takahiro Iida

								1			2				3			4		5
														6
7 M		8				9	10		11
											I
			12																		13
					14							15		16			N
17
														18	E					19
		20									21									I
22						■											23				24	25
						26					27 Z
													28						29		30
31	V		32					33
															34 J
	35							36
37 B
			38	39									A							40
41																			42			U
						43										44
																						H
45											46
				T
47		48											49
											Y
50					51					52

					D
	53								54

Across:

1.	King of soft and fruity red wine.
1.	King of soft and fruity red wine.
5.	Spanish sparkling wine made using traditional method.
6.	The most famous red variety in Hungary.
7.	Important commercial centre on the river Saone and capital of Maconnais district of Burgundy.
9.	An exotic grape variety of Croatian origin cultivated predominately in California.
15.	A Bordeaux variety was most likely arrived in Chile mixed in with cuttings of Merlot during nineteen century.
18.	Much-discussed term for the total natural environment of any viticultural site.
20.	Italy’s third most planted dark-berried vine, after Sangeovese and Montepulciano.
21.	French for “enclosure.”
22.	Canadian regulations equivalent to the AC.
24.	French luxury goods conglomerate which has a dominant interest in the champagne industry.
28.	Important commercial centre on the river Saone and capital of Maconnais district of Burgundy.
29.	French for “enclosure.”
31.	The acronym for American Viticultural Area.
32.	Modern form of Resinated wine that is extremely common in Greece.
36.	Spanish name of the distinctive aromatic, high-quality vine grown in Galicia.
37.	The champagne industry for wines made without (much) added sweetening or dosage.

38.	Important commercial centre on the river Saone and capital of Maconnais district of Burgundy.
40.	The most serious wine of Provence, typically a deep-flavoured, lush red blend dominated by Mourvedre.
41.	Spanish sparkling wine made using traditional method.
43.	Name by which Chenin Blanc used to be known in South Africa.
44.	The most famous red variety in Hungary.
45.	Powerful red wine based on the Nebbiolo grape. For long considered the junior of Barolo.
46.	Argentina’s signature white variety.
46.	Argentina’s signature white variety.
48.	Viticulturally important island off the toe of Italy.
48.	Viticulturally important island off the toe of Italy.
49.	The name of bulk sparkling wine-making process which involves provoking a second fermentation in a pressure tank.
49.	The name of bulk sparkling wine-making process which involves provoking a second fermentation in a pressure tank.
50.	Burgundian term for wholly owned vineyard or climat.
52.	Dynamic red wine appellation in south west France which has remodelled its concentrated, traditionally tannic wines, Gascony's signature red.
53.	The technique used to join a hybrid rootstock to a V. vinifera variety.
54.	The most famous of Italy's dry dried grape wines.
54.	The most famous of Italy's dry dried grape wines.

Down:

2.	Town in the Central Valley of California that also gives its name to an AVA.
3.	1.5L size bottle.
4.	The champagne industry for wines made without (much) added sweetening or dosage.
5.	Spanish sparkling wine made using traditional method.
8.	Seminal winery in the Marlborough region of New Zealand, brainchild of David Hohnen of Cape Mentelle.
8.	Seminal winery in the Marlborough region of New Zealand, brainchild of David Hohnen of Cape Mentelle.
10.	6L size bottle in Bordeaux.
11.	Spanish name of the distinctive aromatic, high-quality vine grown in Galicia.
11.	Spanish name of the distinctive aromatic, high-quality vine grown in Galicia.
12.	German term for sweet reserve.
13.	The most serious wine of Provence, typically a deep-flavoured, lush red blend dominated by Mourvedre.
14.	Spanish for young.
16.	Modern form of Resinated wine that is extremely common in Greece.
17.	The dominant and best grape variety of VALPOLICELLA in north east Italy.
19.	An integral stage in the traditional method of making sparkling wines, known as remuge in French.
23.	Sardinian name for Grenache.

23.	Sardinian name for Grenache.
25.	The biggest of big three wine regions.
25.	The biggest of big three wine regions.
26.	Italian terms for “dried grape wine”.
27.	An exotic grape variety of Croatian origin cultivated predominately in California.
28.	Dynamic red wine appellation in south west France which has remodelled its concentrated, traditionally tannic wines, Gascony's signature red.
30.	Mediterranean island off the coast of Italy, became an integral part of Italy in 1726.
33.	The most famous of Italy's dry dried grape wines.
34.	Spanish for young.
35.	Spanish term used both on describe the process of aging a wine for the youngest officially recognized category of a wood-matured wine.
35.	Spanish term used both on describe the process of aging a wine for the youngest officially recognized category of a wood-matured wine.
39.	Top quality white grape variety grown in Greece.
42.	Italian terms for “dried grape wine”.
46.	Russian name for Muscat Blanc à Petits Grains.
47.	French luxury goods conglomerate which has a dominant interest in the champagne industry.
51.	Town in the Central Valley of California that also gives its name to an AVA.

Wine Term 2/2 by Takahiro Iida

■

Across:

1.	King of soft and fruity red wine.
1.	King of soft and fruity red wine.
5.	Spanish sparkling wine made using traditional method.
6.	The most famous red variety in Hungary.
7.	Important commercial centre on the river Saone and capital of Maconnais district of Burgundy.
9.	An exotic grape variety of Croatian origin cultivated predominately in California.
15.	A Bordeaux variety was most likely arrived in Chile mixed in with cuttings of Merlot during nineteen century.
18.	Much-discussed term for the total natural environment of any viticultural site.
20.	Italy’s third most planted dark-berried vine, after Sangeovese and Montepulciano.
21.	French for “enclosure.”
22.	Canadian regulations equivalent to the AC.
24.	French luxury goods conglomerate which has a dominant interest in the champagne industry.
28.	Important commercial centre on the river Saone and capital of Maconnais district of Burgundy.
29.	French for “enclosure.”
31.	The acronym for American Viticultural Area.
32.	Modern form of Resinated wine that is extremely common in Greece.
36.	Spanish name of the distinctive aromatic, high-quality vine grown in Galicia.
37.	The champagne industry for wines made without (much) added sweetening or dosage.

38.	Important commercial centre on the river Saone and capital of Maconnais district of Burgundy.
40.	The most serious wine of Provence, typically a deep-flavoured, lush red blend dominated by Mourvedre.
41.	Spanish sparkling wine made using traditional method.
43.	Name by which Chenin Blanc used to be known in South Africa.
44.	The most famous red variety in Hungary.
45.	Powerful red wine based on the Nebbiolo grape. For long considered the junior of Barolo.
46.	Argentina’s signature white variety.
46.	Argentina’s signature white variety.
48.	Viticulturally important island off the toe of Italy.
48.	Viticulturally important island off the toe of Italy.
49.	The name of bulk sparkling wine-making process which involves provoking a second fermentation in a pressure tank.
49.	The name of bulk sparkling wine-making process which involves provoking a second fermentation in a pressure tank.
50.	Burgundian term for wholly owned vineyard or climat.
52.	Dynamic red wine appellation in south west France which has remodelled its concentrated, traditionally tannic wines, Gascony's signature red.
53.	The technique used to join a hybrid rootstock to a V. vinifera variety.
54.	The most famous of Italy's dry dried grape wines.
54.	The most famous of Italy's dry dried grape wines.

Down:

2.	Town in the Central Valley of California that also gives its name to an AVA.
3.	1.5L size bottle.
4.	The champagne industry for wines made without (much) added sweetening or dosage.
5.	Spanish sparkling wine made using traditional method.
8.	Seminal winery in the Marlborough region of New Zealand, brainchild of David Hohnen of Cape Mentelle.
8.	Seminal winery in the Marlborough region of New Zealand, brainchild of David Hohnen of Cape Mentelle.
10.	6L size bottle in Bordeaux.
11.	Spanish name of the distinctive aromatic, high-quality vine grown in Galicia.
11.	Spanish name of the distinctive aromatic, high-quality vine grown in Galicia.
12.	German term for sweet reserve.
13.	The most serious wine of Provence, typically a deep-flavoured, lush red blend dominated by Mourvedre.
14.	Spanish for young.
16.	Modern form of Resinated wine that is extremely common in Greece.
17.	The dominant and best grape variety of VALPOLICELLA in north east Italy.
19.	An integral stage in the traditional method of making sparkling wines, known as remuge in French.
23.	Sardinian name for Grenache.

23.	Sardinian name for Grenache.
25.	The biggest of big three wine regions.
25.	The biggest of big three wine regions.
26.	Italian terms for “dried grape wine”.
27.	An exotic grape variety of Croatian origin cultivated predominately in California.
28.	Dynamic red wine appellation in south west France which has remodelled its concentrated, traditionally tannic wines, Gascony's signature red.
30.	Mediterranean island off the coast of Italy, became an integral part of Italy in 1726.
33.	The most famous of Italy's dry dried grape wines.
34.	Spanish for young.
35.	Spanish term used both on describe the process of aging a wine for the youngest officially recognized category of a wood-matured wine.
35.	Spanish term used both on describe the process of aging a wine for the youngest officially recognized category of a wood-matured wine.
39.	Top quality white grape variety grown in Greece.
42.	Italian terms for “dried grape wine”.
46.	Russian name for Muscat Blanc à Petits Grains.
47.	French luxury goods conglomerate which has a dominant interest in the champagne industry.
51.	Town in the Central Valley of California that also gives its name to an AVA.