noun, technical
-
the sediment consisting of dead yeast cells, grape solids, and other particles that settles at the bottom of a wine barrel or bottle during fermentation and aging
sommelier
- someliér, sklepník, vínoznalec, odborník na víno
BrE
/sə'melɪeɪ/
AmE
/ˌsʌməl'jeɪ/
noun
-
a trained wine professional, often working in fine dining restaurants, who specializes in wine service, wine pairing, and providing expert advice on wine selection
tannin
- tanin, tříslovina
BrE
/'tænɪn/
AmE
/'tænɪn/
noun, technical
-
a naturally occurring compound found in the skins, seeds, and stems of grapes, as well as in other plants, that gives wine astringency and structure
decanter
- karafa, dekantační nádoba
BrE
/dɪ'kæntə/
AmE
/dɪ'kæntər/
noun
-
a decorative glass or crystal bottle, typically with a stopper, used for serving wine, whiskey, or other liquids, often to allow them to breathe or to present them elegantly
decant
- dekantovat, přelít (např. víno)
BrE
/dɪ'kænt/
AmE
/dɪ'kænt/
verb
-
to pour a liquid, especially wine or another beverage, from one container into another, typically to separate it from sediment or to allow it to breathe
aerate
- provzdušnit, okysličit
BrE
/'eəreɪt/
AmE
/'ereɪt/
verb, technical
-
to expose something, such as a liquid or a substance, to air or to cause air to circulate through it
white wine
- bílé víno
BrE
/ˌwaɪt 'waɪn/
AmE
/ˌwaɪt 'waɪn/
noun
-
a type of wine made from white or light-coloured grape varieties
red wine
- červené víno
BrE
/ˌred 'waɪn/
AmE
/ˌred 'waɪn/
noun
-
a type of wine made from dark-colored grape varieties
carafe
- karafa (nádoba)
BrE
/kə'ræf/
AmE
/kə'ræf/
noun
-
a wide-mouthed glass or plastic container, typically used for serving water, wine, or other beverages