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3. _____ is forbidden under Islamic law. Iran used to have a thriving wine industry that disappeared after the Islamic
Revolution in 1979.
4. _____-wines from outside of the traditional wine growing regions of Europe – tend to be classified by grape rather than by
terroir or region of origin, although there have been non-official attempts to classify them by quality.
5. _____ one or more varieties of the European species
Vitis vinifera
, such as Pinot Noir, Chardonnay, or Merlot. When one of
these varieties is used as the predominant grape (usually defined by law as a minimum of 75 or 85 %), the result is a
varietal
, as
opposed to a
blended
, wine. Blended wines are not considered inferior to varietal wines; in fact, some of the world's most valued and
expensive wines, from regions like Bordeaux and the Rhone Valley, are blended from different grape varieties of the same vintage.
6. _____ other species of grape or from hybrids, created by the genetic crossing of two species.
Vitis labrusca
(of which the
Concord grape is a cultivar),
Vitis aestivalis
,
Vitis rupestris
,
Vitis rotundifolia
and
Vitis riparia
are native North American grapes
usually grown for consumption as fruit or for the production of grape juice, jam, or jelly, but sometimes made into wine.
7. _____ is not to be confused with the practice of grafting. Most of the world's vineyards are planted with European
V. vinifera
vines that have been grafted onto North American species rootstock. This is common practice because North American grape species
are resistant to phylloxera, a root louse that eventually kills the vine. In the late 19
th
century, Europe's vineyards were devastated by
the bug, leading to massive vine deaths and eventual replanting. Grafting is done in every wine-producing country of the world except
for the Canary Islands, Chile and Argentina, which are the only ones that have not yet been exposed to the insect.
E x e r c i s e T w o
. Read the article below, there is an extra word in some sentences, find the mistakes.
In the context of wine production,
terroir
is a concept that encompasses the varieties of grapes used, elevation and shape of the
vineyard, type and chemistry of soil, climate and seasonal conditions, and the local yeast cultures.
The range of possibilities here can result in a great differences between wines, influencing the fermentation, finishing, and aging
processes as well.
Many wineries use growing and production methods that preserve or accentuate on the aroma and taste influences of their unique
terroir
.
However, flavor differences are not desirable for producers of mass-market table wine or other cheaper wines, where consistency
is more important.
Such producers will try to minimize differences in sources of grapes by using of production techniques such as micro-
oxygenation, tannin filtration, cross-flow filtration, thin film evaporation, and spinning cones.
E x e r c i s e T h r e e
. Read the article below and answer the questions.
1. What is a vintage wine made from?
2. Why is it common to save bottles for future consumption?
3. What is required to do if a wine should be vintage dated?
4. How are vintage wines bottled?
5. Why can vintages vary dramatically?
6. Why can vintages fetch higher prices?
7. Why can non-vintage wines be blended from more than one vintage?
Vintages
A "vintage wine" is one made from grapes that were all or mostly grown in a single specified year, and labeled as such. (Most
countries allow a vintage wine to include a portion of wine that is not from the labeled vintage.) Variations in a wine's character from
year to year can include subtle differences in color, palate, nose, body and development. Good quality red table wines in particular can
improve in flavor with age if properly stored. Consequently, it is not uncommon for wine enthusiasts and traders to save bottles of an
especially good vintage wine for future consumption.
In the United States, for a wine to be vintage dated and labeled with a country of origin or American Viticultural Area (AVA)
(such as "Sonoma Valley"), it must contain at least 95 % of its volume from grapes harvested in that year. If a wine is not labeled with
a country of origin or AVA the percentage requirement is lowered to 85 %.
Vintage wines are generally bottled in a single batch so that each bottle will have a similar taste. Climate can have a big impact
on the character of a wine to the extent that different vintages from the same vineyard can vary dramatically in flavor and quality.
Thus, vintage wines are produced to be individually characteristic of the vintage and to serve as the flagship wines of the producer.
Superior vintages, from reputable producers and regions, will often fetch much higher prices than their average vintages. Some
vintage wines, like Brunellos, are only made in better-than-average years.
Non-vintage wines can be blended from more than one vintage for consistency, a process which allows wine makers to keep a
reliable market image and maintain sales even in bad years. One recent study suggests that for normal drinkers, vintage year may not
be as significant to perceived wine quality as currently thought, although wine connoisseurs continue to place great importance on it.
E x e r c i s e F o u r
. Choose the best word from the given below to fill each of the gaps.
Judging color is the first (
stage
/
measure
/
step
) in tasting a wine. Wine tasting is the sensory (
examination
/
probe
/
test
) and
evaluation of wine. Wines may be (
grouped
/
classified
/
categorized
) by their effect on the drinker's palate. They are made up of
chemical (
compounds
/
elements
/
complexes
)
which are similar or identical to those in fruits, vegetables, and spices. The sweetness
of wine is (determined / given / described) by the amount of residual sugar in the wine after fermentation, relative to the acidity
present in the wine. Dry wine, for example, has only a small (
sum
/
amount
/
number
) of residual sugar. Inexperienced wine drinkers
often tend to mistake the taste of ripe fruit for sweetness when, in fact, the wine in (
point
/
issue
/
question
) is very dry.
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