Blame for data/dico_en.csv

terme,definition,exemple
Tannins,"What dries your mouth, like over-brewed tea. They come from grape skins and seeds, mostly in red wines.","A Cahors has lots of tannins, a Beaujolais very few."
Dry,"No sugar you can taste. Nothing to do with a wine that ""dries"" your mouth: that's tannins.","A Chablis is dry."
Off-dry (moelleux),"Slightly sweet, but less than a sweet dessert wine.","A Vouvray moelleux with an apple tart."
Sweet wine (liquoreux),"Very sweet, almost like honey. Often served with dessert or foie gras.","Sauternes is the star of sweet wines."
Body,"How heavy the wine feels in your mouth: light like water or thick like whole milk.","A Châteauneuf-du-Pape is full-bodied."
Acidity,"What makes your mouth water and brings freshness, like lemon.","Muscadet is very acidic, so very fresh."
Grape variety,"The type of grape, like apple varieties (Golden, Granny Smith…).","Pinot Noir, Chardonnay and Syrah are grape varieties."
Appellation (AOP),"A protected place name with production rules. The wine is named after the place, not the grape.","Sancerre is an appellation; its grape is Sauvignon."
Vintage,"The year the grapes were harvested, written on the label.","A 2020 Bordeaux."
Colour (robe),"The colour of the wine when you look at your glass.","Ruby, golden…"
Nose,"What the wine smells like before you drink it.","This rosé has a peachy nose."
Palate,"What you feel when the wine is in your mouth: taste, texture, length.","A round, fruity palate."
Length,"How long the taste stays after you swallow. Longer often means better quality.","Also measured in ""caudalies"" (1 caudalie = 1 second)."
Mineral,"A feeling of wet stone, chalk or seashell. Common in fresh whites.","Chablis and Sancerre are very mineral."
Oaky,"Vanilla, toast or wood aromas that come from ageing in oak barrels.","A Saint-Émilion is often oaky."
Oak barrel,"The wooden cask where some wines age. It adds vanilla, toastiness and roundness.","Meursault is aged in barrels."
Brut,"For sparkling wine: very little sugar. The most common style.","Champagne Brut."
Demi-sec,"For sparkling wine: quite sweet, perfect with dessert.","Demi-sec Champagne with birthday cake."
Crémant,"A sparkling wine made like Champagne, but elsewhere (Loire, Alsace, Burgundy…) and often cheaper.","Crémant de Loire."
Pet'Nat,"Pétillant naturel: bubbles from a single fermentation in the bottle. Often cloudy and funky.","A pink Pet'Nat for drinks."
Natural wine,"Wine made with minimal intervention: organic grapes, few or no added sulphites.","A glug-glug natural Gamay."
Glug-glug,"A light, fruity wine that is very easy to drink.","A chilled Beaujolais is glug-glug."
Sulphites,"A preservative (SO2) used in almost every wine to protect it.","""Contains sulphites"" on the label."
Decanting,"Pouring wine into a carafe so it can breathe and open up.","You decant a young Madiran."
Corked,"A fault: the wine smells of wet cardboard or a damp cellar. You can send it back at a restaurant.","The waiter lets you taste to check it isn't corked."
Serving temperature,"Light reds around 14 °C, bold reds around 17 °C, whites and rosés 8–10 °C, bubbles 6–8 °C.","A red that is too warm feels heavy."
Food pairing,"Choosing a wine that goes well with the dish. Simple rule: light dish, light wine; rich dish, rich wine.","Oysters + Muscadet."
Sommelier,"The person who recommends wines in a restaurant. Ask them questions, it's their job!","""I'm looking for a light red under €30."""
Saignée rosé,"Rosé made by bleeding juice off a red-wine tank: often darker and fruitier.","Tavel is very deeply coloured."
Grand cru,"The most prestigious vineyard level, especially in Burgundy and Alsace. Often expensive.","Chambertin Grand Cru."
Fruity,"The wine smells and tastes of fruit: strawberry, cherry, peach, citrus…","A very fruity Côtes de Provence rosé."
Spicy,"Aromas of pepper, clove or liquorice.","Rhône Syrah is peppery."
Round,"Soft and smooth, with no sharp edges: low acidity and few tannins.","A round Merlot."
Crisp,"Lots of acidity and freshness: it wakes you up!","A crisp Sancerre."