en CR WINE TERM 2/2 TAKAHIRO IIDA 52 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 TAKAHIRO IIDA

											1			2

						3								4 C
					5	O						6
											7			L			8							9
		10	A																		11 C
																	12					T
			13					14				15		16							V
	17																I
					18									B								19
												20				21	A	22
23						24								R
25						I														26
								N			27					28									29
M										30					31					G
					32						R						33
N
					34		M
R		35		36
				37		S													38	O
													39	A			40
										41					O					42
		43						E														44
																	D
									45	46			E						47				I
						48													O
											49				T
			50					N											51				N

Across:

1.	A red grape variety known for centuries in the Languedoc region of southern France that has much in common with Grenache.
4.	Seminal winery in the Marlborough region of New Zealand, brainchild of David Hohnen of Cape Mentelle.
5.	Spanish for young.
7.	The biggest of big three wine regions.
10.	Sardinian name for Grenache.
12.	The general term used by wine-makers to describe the harmless crystalline deposits that separate from wines during fermentation and ageing.
15.	The acronym for American Viticultural Area.
17.	The champagne industry for wines made without (much) added sweetening or dosage.
18.	King of soft and fruity red wine.
20.	Canadian regulations equivalent to the AC.
21.	Important commercial centre on the river Saone and capital of Maconnais district of Burgundy.
25.	A dark-skinned top-quality southern Italian grape variety.
28.	French luxury goods conglomerate which has a dominant interest in the champagne industry.
30.	The most serious wine of Provence, typically a deep-flavoured, lush red blend dominated by Mourvedre.
32.	Spanish term for a wine cellar.
33.	Spanish term used both on describe the process of aging a wine for the youngest officially recognized category of a wood-matured wine.
34.	The French term for a waiter in charge of wine.
37.	Top quality white grape variety grown in Greece.
38.	Officially renamed Glera in 2009, white grape variety native to Veneto region in Italy.
39.	The most famous red variety in Hungary.
43.	The most famous of Italy's dry dried grape wines.
46.	6L size bottle in Bordeaux.
47.	Much-discussed term for the total natural environment of any viticultural site.
48.	Name by which Chenin Blanc used to be known in South Africa.
49.	The technique used to join a hybrid rootstock to a V. vinifera variety.
50.	Argentina’s signature white variety.
51.	Australian name for the viticultural technique designed to increase the sugar concentration in almost-ripe grapes to produce sweet wines.

Down:

2.	Viticulturally important island off the toe of Italy.
3.	Burgundian term for wholly owned vineyard or climat.
6.	Distinctive, tough, deep black-berried vine variety most famous as principal ingredient in Madiran.
8.	Modern form of Resinated wine that is extremely common in Greece.
9.	Small island state to the cool south of Australia.
11.	Spanish sparkling wine made using traditional method.
13.	The principal ingredient in Tokaji.
14.	18L size bottle in Champagne region.
16.	Spanish name of the distinctive aromatic, high-quality vine grown in Galicia.
19.	Italy’s third most planted dark-berried vine, after Sangeovese and Montepulciano.
22.	Describe a wine that has been deliberately warmed to room temperature before serving.
23.	A Bordeaux variety was most likely arrived in Chile mixed in with cuttings of Merlot during nineteen century.
24.	187ml size bottle.
26.	1.5L size bottle.
27.	A moderately cool wine region, an AVA that spans the extreme south of both Napa and Sonoma counties.
29.	A golden grape variety from south west France, blended with its traditional partner Sauvignon Blanc.
31.	France’s best-value, most fluid wine region.
35.	An exotic grape variety of Croatian origin cultivated predominately in California.
36.	Powerful red wine based on the Nebbiolo grape. For long considered the junior of Barolo.
38.	Italian terms for “dried grape wine”.
40.	An integral stage in the traditional method of making sparkling wines, known as remuge in French.
41.	Town in the Central Valley of California that also gives its name to an AVA.
42.	The name of bulk sparkling wine-making process which involves provoking a second fermentation in a pressure tank.
44.	French for “enclosure.”
45.	Word used in German-speaking countries to describe quality sparkling wine as defined by EU.

WINE TERM 2/2 TAKAHIRO IIDA

Across:

1.	A red grape variety known for centuries in the Languedoc region of southern France that has much in common with Grenache.
4.	Seminal winery in the Marlborough region of New Zealand, brainchild of David Hohnen of Cape Mentelle.
5.	Spanish for young.
7.	The biggest of big three wine regions.
10.	Sardinian name for Grenache.
12.	The general term used by wine-makers to describe the harmless crystalline deposits that separate from wines during fermentation and ageing.
15.	The acronym for American Viticultural Area.
17.	The champagne industry for wines made without (much) added sweetening or dosage.
18.	King of soft and fruity red wine.
20.	Canadian regulations equivalent to the AC.
21.	Important commercial centre on the river Saone and capital of Maconnais district of Burgundy.
25.	A dark-skinned top-quality southern Italian grape variety.
28.	French luxury goods conglomerate which has a dominant interest in the champagne industry.
30.	The most serious wine of Provence, typically a deep-flavoured, lush red blend dominated by Mourvedre.
32.	Spanish term for a wine cellar.
33.	Spanish term used both on describe the process of aging a wine for the youngest officially recognized category of a wood-matured wine.
34.	The French term for a waiter in charge of wine.
37.	Top quality white grape variety grown in Greece.
38.	Officially renamed Glera in 2009, white grape variety native to Veneto region in Italy.
39.	The most famous red variety in Hungary.
43.	The most famous of Italy's dry dried grape wines.
46.	6L size bottle in Bordeaux.
47.	Much-discussed term for the total natural environment of any viticultural site.
48.	Name by which Chenin Blanc used to be known in South Africa.
49.	The technique used to join a hybrid rootstock to a V. vinifera variety.
50.	Argentina’s signature white variety.
51.	Australian name for the viticultural technique designed to increase the sugar concentration in almost-ripe grapes to produce sweet wines.

Down:

2.	Viticulturally important island off the toe of Italy.
3.	Burgundian term for wholly owned vineyard or climat.
6.	Distinctive, tough, deep black-berried vine variety most famous as principal ingredient in Madiran.
8.	Modern form of Resinated wine that is extremely common in Greece.
9.	Small island state to the cool south of Australia.
11.	Spanish sparkling wine made using traditional method.
13.	The principal ingredient in Tokaji.
14.	18L size bottle in Champagne region.
16.	Spanish name of the distinctive aromatic, high-quality vine grown in Galicia.
19.	Italy’s third most planted dark-berried vine, after Sangeovese and Montepulciano.
22.	Describe a wine that has been deliberately warmed to room temperature before serving.
23.	A Bordeaux variety was most likely arrived in Chile mixed in with cuttings of Merlot during nineteen century.
24.	187ml size bottle.
26.	1.5L size bottle.
27.	A moderately cool wine region, an AVA that spans the extreme south of both Napa and Sonoma counties.
29.	A golden grape variety from south west France, blended with its traditional partner Sauvignon Blanc.
31.	France’s best-value, most fluid wine region.
35.	An exotic grape variety of Croatian origin cultivated predominately in California.
36.	Powerful red wine based on the Nebbiolo grape. For long considered the junior of Barolo.
38.	Italian terms for “dried grape wine”.
40.	An integral stage in the traditional method of making sparkling wines, known as remuge in French.
41.	Town in the Central Valley of California that also gives its name to an AVA.
42.	The name of bulk sparkling wine-making process which involves provoking a second fermentation in a pressure tank.
44.	French for “enclosure.”
45.	Word used in German-speaking countries to describe quality sparkling wine as defined by EU.