en CR WINE TERM 1/2 TAKAHIRO IIDA 54 BURGUNDY: Where the Pinot Noir originate? BORDEAUX: The largest AC region in France, in terms of volume and value. BALORO: One of the world’s great red wines, is made from solely from Nebbiolo. RIOJA: The leading wine wine region of Spain, producing predominately red wines in the north of country. LOIRE: France’s most famous river and name of one of wine regions. SAUTERNE: Sweet wine made from Semillon and Sauvignon Blanc in Graves district in Bordeaux. NAPA: California’s most famous wine region and now an AVA. SONOMA: One of most important counties in USA. It rivals of near by Napa Valley. TEMPRANILLO: Spain’s leading quality red grape variety. SOAVE: Dry white wine from Veneto, made from Garganega. TCA: The wine aromas reminiscent of damp cardboard. REDUCTION: The wine has a “stinky” character, like rotten eggs or boiled cabbage. VA: The wine has aromas similar to vinegar or nail polish remover. FINING: To improve the clarity of the wine by sedimentation by encouraging the smallest non-colloid particles to clump together. NOBLEROT: The same fungus that causes Gray rot. The fungus is called Botrytis cinerea. BLEEDING: One of the wine-making technique to produce rose wine. “Saignee” in French. MLF: Malic acid is converted to the softer lactic acid by bacteria. CONDRIEU: White wine appellation in the northern Rhone, made from solely from the Viognier grape. HERMITAGE: This appellation produces fullest bodied red wines in northern Rhone. CORNAS: Red wine appellation in the northern Rhone. The wine must be made from 100% Syrah only. PINOTNOIR: Black grape variety originally planted in Burgundy. RIESLING: Classic grape variety in Mosel, Nahe, Rheingau and Paltz in Germany. PINOTGRIS: Pinot Grigio’s Alsatian name. CHABLIS: The town lies in the valley of the River Serein, surrounded by hills. ARIGOTE: The grape variety accounts for about 5% of the total vineyard area in Burgundy. NEBBIOLO: The grape variety responsible for some of the finest and longest-lived wines in Italy. SANGEOVESE: The grape variety for producing the greatest Chianti, Brunello di Montalcino in Italy. GAMAY: The grape variety for producing Beaujolais. TOKAJI: The region is located in the foothills of the Carpathian Mountains. UMAMI: Savoury taste, and is distinct from the other primary tastes. TUSCANY: The region produces wines, including Chianti, Brunello di Montalcino. VENETO: Important wine region in north east Italy. It stretches lake Grada and northward to the Alps and the Austrian border. GAVI: Dry white wine from Piemonte, made from Cortese grape. ASTI: Town and province in Piemonte. Wines are made from Barbera, Dolcetto, Fresia, Moscat. SANTORINI: One of the southern Cyclades island that are part of Greece. XINOMAVRO: Black grape variety grown all over northern Greece. It means “acid black”. BADEN: Most southerly wine region and produces the fullest bodied wine in Germany. SHERRY: Fortified wine from the region around the city of Jerez de la Frontera in Andalucia. MUSAT: One of the very few grape varieties which produce wines that actually taste of grape. MADEIRA: The wine from the island lies in the North Atlantic Ocean some 1000km south west of Portugal. SANCERRE: Hilltop town on the left bank of the upper Loire. The region is known for dry white wine made from Sauvignon Blanc. MUSCADET: Dry white wine made from Melon Blanc. ALSACE: The vineyard area between the foothills of Vesges Mountains and the River Rhine. JURA: Far eastern French wine region between Burgundy and Switzerland. PFALZ: The second largest wine-growing region in Germany. SILVANER: The white grape variety grown mainly in Germany, is the progeny of Traminer and Osterreichisch Weiss. TROCKEN: “DRY” for German. SPATLESE: “late-harvest” for German. KABINETT: Wines are the most delicate Pradikatswein wines and often make ideal aperitifs. AUSLESE: Wines are made from individually selected extra-ripe bunches of grape in Germany. ICEWINE: The wines are made from naturally frozen grapes. GRENACHE: Best grape variety for producing rose wine. MALBEC: Black grape variety the backbone of Cahors, and is the single most planted grape variety in Argentina. TAVEL: Right bank appellation for dry rose in the southern Rhone. CHINON: The sub-appellation in Loire. The production is almost totally red, made from Cabernet Franc. TANNINS: A compound that is capable interacting with proteins and precipitating them. ACIDITY: A general term for the fresh, tart, or sour taste produced by the natural organic acid present in a wine. MOUSSE: Fizziness for French. BODY: Tasting term for perceived “weight” the sensation of fullness, resulting from density of a wine. CHIANTI: Italy’s most exported wine. OXIDATION: The wine has luck of fruitiness and freshness and aromas of toffee, honey.

WINE TERM 1/2 TAKAHIRO IIDA

														1
		2							3
			4																	5
					6			7		8		A						9

						10			M
														11			12
			13	O							14
15								16							17				E
		18				19
															20			O
		21			22							23
24											25	A
	■				26	27
	28										29 A		30			31				32	33
										34
			35		A		36					37				38
										D
		39																40
		O							41
																		42			Y
43		44	45			46
			C											47				48
			49
S							50
					51									E

								52

Across:

3.	The largest AC region in France, in terms of volume and value.
8.	Savoury taste, and is distinct from the other primary tastes.
9.	The second largest wine-growing region in Germany.
10.	This appellation produces fullest bodied red wines in northern Rhone.
11.	The region produces wines, including Chianti, Brunello di Montalcino.
13.	White wine appellation in the northern Rhone, made from solely from the Viognier grape.
16.	California’s most famous wine region and now an AVA.
17.	Dry white wine from Veneto, made from Garganega.
18.	Classic grape variety in Mosel, Nahe, Rheingau and Paltz in Germany.
20.	One of the world’s great red wines, is made from solely from Nebbiolo.
22.	Right bank appellation for dry rose in the southern Rhone.
24.	The sub-appellation in Loire. The production is almost totally red, made from Cabernet Franc.
25.	A compound that is capable interacting with proteins and precipitating them.
27.	Town and province in Piemonte. Wines are made from Barbera, Dolcetto, Fresia, Moscat.
28.	Tasting term for perceived “weight” the sensation of fullness, resulting from density of a wine.

29.	Wines are made from individually selected extra-ripe bunches of grape in Germany.
35.	“late-harvest” for German.
37.	Malic acid is converted to the softer lactic acid by bacteria.
38.	The grape variety responsible for some of the finest and longest-lived wines in Italy.
39.	The wine has a “stinky” character, like rotten eggs or boiled cabbage.
41.	To improve the clarity of the wine by sedimentation by encouraging the smallest non-colloid particles to clump together.
42.	Fortified wine from the region around the city of Jerez de la Frontera in Andalucia.
43.	Dry white wine made from Melon Blanc.
46.	Red wine appellation in the northern Rhone. The wine must be made from 100% Syrah only.
48.	“DRY” for German.
49.	The wines are made from naturally frozen grapes.
50.	One of the southern Cyclades island that are part of Greece.
51.	France’s most famous river and name of one of wine regions.
52.	The same fungus that causes Gray rot. The fungus is called Botrytis cinerea.

Down:

1.	Wines are the most delicate Pradikatswein wines and often make ideal aperitifs.
2.	Black grape variety originally planted in Burgundy.
4.	Black grape variety the backbone of Cahors, and is the single most planted grape variety in Argentina.
5.	The grape variety for producing Beaujolais.
6.	Most southerly wine region and produces the fullest bodied wine in Germany.
7.	Where the Pinot Noir originate?
12.	The town lies in the valley of the River Serein, surrounded by hills.
14.	Dry white wine from Piemonte, made from Cortese grape.
15.	The vineyard area between the foothills of Vesges Mountains and the River Rhine.
19.	Best grape variety for producing rose wine.
21.	Black grape variety grown all over northern Greece. It means “acid black”.
23.	The wine has aromas similar to vinegar or nail polish remover.
25.	The wine aromas reminiscent of damp cardboard.

26.	Far eastern French wine region between Burgundy and Switzerland.
30.	The white grape variety grown mainly in Germany, is the progeny of Traminer and Osterreichisch Weiss.
31.	Hilltop town on the left bank of the upper Loire. The region is known for dry white wine made from Sauvignon Blanc.
32.	The grape variety accounts for about 5% of the total vineyard area in Burgundy.
33.	The leading wine wine region of Spain, producing predominately red wines in the north of country.
34.	The wine from the island lies in the North Atlantic Ocean some 1000km south west of Portugal.
36.	The grape variety for producing the greatest Chianti, Brunello di Montalcino in Italy.
40.	One of the very few grape varieties which produce wines that actually taste of grape.
43.	Fizziness for French.
44.	One of most important counties in USA. It rivals of near by Napa Valley.
45.	A general term for the fresh, tart, or sour taste produced by the natural organic acid present in a wine.
47.	Important wine region in north east Italy. It stretches lake Grada and northward to the Alps and the Austrian border.

WINE TERM 1/2 TAKAHIRO IIDA

■

Across:

3.	The largest AC region in France, in terms of volume and value.
8.	Savoury taste, and is distinct from the other primary tastes.
9.	The second largest wine-growing region in Germany.
10.	This appellation produces fullest bodied red wines in northern Rhone.
11.	The region produces wines, including Chianti, Brunello di Montalcino.
13.	White wine appellation in the northern Rhone, made from solely from the Viognier grape.
16.	California’s most famous wine region and now an AVA.
17.	Dry white wine from Veneto, made from Garganega.
18.	Classic grape variety in Mosel, Nahe, Rheingau and Paltz in Germany.
20.	One of the world’s great red wines, is made from solely from Nebbiolo.
22.	Right bank appellation for dry rose in the southern Rhone.
24.	The sub-appellation in Loire. The production is almost totally red, made from Cabernet Franc.
25.	A compound that is capable interacting with proteins and precipitating them.
27.	Town and province in Piemonte. Wines are made from Barbera, Dolcetto, Fresia, Moscat.
28.	Tasting term for perceived “weight” the sensation of fullness, resulting from density of a wine.

29.	Wines are made from individually selected extra-ripe bunches of grape in Germany.
35.	“late-harvest” for German.
37.	Malic acid is converted to the softer lactic acid by bacteria.
38.	The grape variety responsible for some of the finest and longest-lived wines in Italy.
39.	The wine has a “stinky” character, like rotten eggs or boiled cabbage.
41.	To improve the clarity of the wine by sedimentation by encouraging the smallest non-colloid particles to clump together.
42.	Fortified wine from the region around the city of Jerez de la Frontera in Andalucia.
43.	Dry white wine made from Melon Blanc.
46.	Red wine appellation in the northern Rhone. The wine must be made from 100% Syrah only.
48.	“DRY” for German.
49.	The wines are made from naturally frozen grapes.
50.	One of the southern Cyclades island that are part of Greece.
51.	France’s most famous river and name of one of wine regions.
52.	The same fungus that causes Gray rot. The fungus is called Botrytis cinerea.

Down:

1.	Wines are the most delicate Pradikatswein wines and often make ideal aperitifs.
2.	Black grape variety originally planted in Burgundy.
4.	Black grape variety the backbone of Cahors, and is the single most planted grape variety in Argentina.
5.	The grape variety for producing Beaujolais.
6.	Most southerly wine region and produces the fullest bodied wine in Germany.
7.	Where the Pinot Noir originate?
12.	The town lies in the valley of the River Serein, surrounded by hills.
14.	Dry white wine from Piemonte, made from Cortese grape.
15.	The vineyard area between the foothills of Vesges Mountains and the River Rhine.
19.	Best grape variety for producing rose wine.
21.	Black grape variety grown all over northern Greece. It means “acid black”.
23.	The wine has aromas similar to vinegar or nail polish remover.
25.	The wine aromas reminiscent of damp cardboard.

26.	Far eastern French wine region between Burgundy and Switzerland.
30.	The white grape variety grown mainly in Germany, is the progeny of Traminer and Osterreichisch Weiss.
31.	Hilltop town on the left bank of the upper Loire. The region is known for dry white wine made from Sauvignon Blanc.
32.	The grape variety accounts for about 5% of the total vineyard area in Burgundy.
33.	The leading wine wine region of Spain, producing predominately red wines in the north of country.
34.	The wine from the island lies in the North Atlantic Ocean some 1000km south west of Portugal.
36.	The grape variety for producing the greatest Chianti, Brunello di Montalcino in Italy.
40.	One of the very few grape varieties which produce wines that actually taste of grape.
43.	Fizziness for French.
44.	One of most important counties in USA. It rivals of near by Napa Valley.
45.	A general term for the fresh, tart, or sour taste produced by the natural organic acid present in a wine.
47.	Important wine region in north east Italy. It stretches lake Grada and northward to the Alps and the Austrian border.

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