12 Words Etymologically Related to the Sense of Taste | Mental Floss 12 Words Etymologically Related to the Sense of Taste iStock Like us on Facebook We experience the world through our senses, so it makes sense that our language should reflect those senses. This group of words traces back to the basic elements of taste: sour, bitter, sweet, and salty. 1. EAGER The word eager goes back to the French word aigre, meaning sour. In English, it first took on the sense of sharp, biting, or severe. Then it took on the sense of intense or impatient, which developed into the “ready to go!” sense we know today. 2. VINEGAR Vinegar also goes back to aigre—vin aigre, or sour wine. That’s what vinegar is, after all. 3. OXYGEN In the 18th century, when scientists discovered oxygen, they thought of it as the element whose main characteristic was its role in producing acids. The word oxygen was formed from Greek roots to mean “acid generating.” The German word for it—sauerstoff (sour stuff)—was also formed on this idea. 4.

ACERBIC Latin acerbus meant harsh, bitter, or exceptionally sour-tasting. It’s the root of acerbic, which means in a bitter or cutting manner. 5. EXACERBATE Exacerbate also goes back to acerbus, meaning to “make intensely bitter” or, more generally, to worsen. 6. MYRRH Myrrh is a bitter-tasting tree resin used in perfume and incense. The word comes from a Semitic root meaning bitter. 7. LICORICE Licorice goes back to ancient Greek glykus, meaning sweet. It’s also the root of glycerine and glucose. 8. DULCIMER The name of this mellow stringed instrument was formed on Latin dulce + melos, or sweet melody. 9. ASSUAGE When you assuage, you soften or mitigate. It goes back to Latin ad + suavis, or “to sweet.” 10. SALARY A salary, was originally, in ancient Rome, a salarium—money given to soldiers for the purchase of salt. 11. SAUSAGE Sausage, a tube of cured meat, goes back to salsus, meaning salted. 12.

SALAD Salad, which can now refer to an unseasoned pile of vegetables, also comes from the idea of “salted.” All images courtesy of iStock. The Root to the Word: The Fascinating Etymology of 5 French Words | Language Trainers Australia Blog The Root to the Word: The Fascinating Etymology of 5 French Words Filed under French French is the second most-popular official language and is taught in every country in the world. Whether or not French’s massive global status is the reason why you’re choosing to learn it, or you’re interested in all the benefits it has to offer , it’s obvious this language is a top contender in today’s international linguistic arena! But don’t limit your studies to grammar and vocabulary when there’s so much more to French. Check out the interesting etymology of these 5 French words and take your fascination with the language of love to a whole new level: Alcool (Alcohol) France has over 8,000 years of drinking history so it shouldn’t be a surprise that the word alcool has some, well, pretty surprising origins. It comes from the Arabic word al-kuhul which refers to a powder used as eye shadow.

The word found its way into Old French and was originally used to refer to many types of powdery substances. Eventually in the 17th century the word evolved to encompass distilled spirits. Vin (Wine) We’re already talking alcohol, so let’s take a look at the French word for “wine.” Unfortunately, vin’s origins aren’t nearly as exotic or interesting as alcool’s. You probably already guessed its roots and if you thought Latin, you’re absolutely right. Vin is derived from the Latin word vīnum; the French just found a shorter, more efficient way to say it! Image via PhotoPin Vinaigre (Vinegar) Vinaigre can be traced back to two different Latin words: vinum, meaning ‘wine,’ and aigre, meaning ‘sour.’ Combine the two and what do you get? Viola! ‘Sour wine.’ Isn’t it great when roots of words make such perfect sense? Image via PhotoPin Aller (To Go) For this one, we’re going to have to go (pun intended) back to two possible sources. The Latin root of the word is ambulare which, admittedly, bears more of a similarity to the Italian word andare.

Perhaps then we should stick with the Gualish root allu which also refers to ‘going.’ Chemise (Shirt) Words with similarities to the French chemise can be found in Italian (camicia), Spanish, and Portuguese (camisa) and ultimately they all have the same father root. In Latin, the word camisia was originally meant to mean ‘smock’ but over time as it adapted and evolved in other languages it came around to its modern day definition. Image via PhotoPin These interesting etymologies may have you infatuated with French, but knowing a few good facts about this romantic language won’t get you too far in a world where being bilingual is extremely important. Don’t let your French fascination stop here: sign up for language classes in your city and keep your French skills on point with a free online placement test . Whether using your etymology and language knowledge to impress your friends, break into the business world, or to travel abroad, knowing and understanding this beautiful tongue will get your far! VIDEO: French phrases hidden in English words - The Local VIDEO: French phrases hidden in English words The Local 15:52 CET+01:00 Check out this cool video showing the French origins of some English words.

Did you know the word "dandelion" comes from the French "dent de lion" (lion's tooth) -- or that "vinegar" comes from "vin aigre" (sour wine)? If not, watch and learn in this video with awesome graphics put together by YouTuber Arika Okrent. Did Jesus violate His own words, when He first said to His disciples before His crucifixion that He would drink no more wine, and when He later drank wine before His death? | Church of the Eternal God Print Did Jesus violate His own words, when He first said to His disciples before His crucifixion that He would drink no more wine, and when He later drank wine before His death? Actually, this question has puzzled quite a few people. It is important to read all the relevant passages in context. We read in Matthew 26:27-29 that Jesus gave wine to the disciples, symbolizing His shed blood for the forgiveness of sins.

The entire passage reads (Authorized Version throughout, unless otherwise mentioned): “And He took the cup, and gave thanks, and gave it to them, saying, Drink ye all of it; For this is my blood of the new testament [covenant], which is shed for many for the remission of sins. But I say unto you, I will not drink henceforth of this fruit of the vine, until that day when I drink it new with you in my Father’s kingdom.” In the parallel passage in Mark 14:25, He is quoted as saying: “Verily I say unto you, I will drink no more of the fruit of the vine, until that day that I drink it new in the kingdom of God.” Compare, too, the wording in Luke 22:18. These passages do not only refer to wine per se, but also to any product or “fruit” of the vine–including grape juice or vinegar. Later, during the crucifixion, we read indeed that Jesus first refused to drink of the fruit of the vine which was offered to Him.

Matthew 27:34 tells us: “They gave Him vinegar to drink mingled with gall; and when he tasted thereof, he would not drink.” The parallel passage in Mark 15:23 clarifies that the “vinegar” was actually cheap or “sour wine.” We read: “And they gave him to drink wine [New King James Bible: “sour wine”] mingled with myrrh: but he received it not.” The passage in Luke 23:36 explains further that the soldiers offered Him vinegar or sour wine, at least in part, to mock Him. W.E.Vine explains in his “Expository Dictionary of New Testament Words,” that the Greek word for “vinegar,” i.e., “oxos,” “denotes sour wine, the ordinary drink of labourers and common soldiers.” But then, just before His death, we read that Jesus partook of some fruit of the vine. This occurred, in part, in fulfillment of the Old Testament prophecy in Psalm 69:21 (“… in my thirst they gave me vinegar to drink”).

During biblical times, vinegar was usually produced from grapes (compare the reference of “vinegar made from wine,” in Numbers 6:3). So, the Old Testament prophesied that Jesus would drink vinegar or sour wine just before His death. We read in Matthew 27:48: “And straightway one of them ran, and took a spunge, and filled it with vinegar [New King James Bible: “sour wine”], and put it on a reed, and gave him to drink.” Compare the parallel account in Mark 15:36. John informs us in his account that at that time, Jesus DID drink from the vinegar or sour wine. We read in John 19:28-30: “After this, Jesus knowing that all things were now accomplished, that the scripture might be fulfilled, saith, I thirst. Now there was set a vessel full of vinegar [New King James Bible: “sour wine”]: and they filled a spunge with vinegar [“sour wine”], and put it upon hyssop, and put it to his mouth.

When Jesus therefore had RECEIVED the vinegar [“sour wine”], he said, It is finished: and he bowed his head, and gave up the ghost.” Many commentaries explain why Jesus did not drink from the “sour wine” earlier, but why He drank from it now. For instance, the Nelson Study Bible writes: “‘Sour wine’ was not the same as the drugged wine that had been offered to Jesus earlier (‘wine mingled with myrrh’; see Mark 15:23). Jesus did not take that wine because He wanted to die fully conscious. He did take a sip of this wine; one of the agonies of crucifixion was incredible thirst, added to the terrible pain.” Adam Clarke’s Commentary on the Bible states to John 19:29: “This was probably that tart small wine which we are assured was the common drink of the Roman soldiers. Our word vinegar comes from the French vin aigre, sour or tart wine… This vinegar must not be confounded with the vinegar and gall mentioned [in Matthew 27:34], and [in Mark 15:23].

That, being a stupefying potion, intended to alleviate his pain, he refused to drink; but of this he took a little, and then expired…” The commentary of Jamieson, Fausset and Brown agrees, stating: “The vinegar mingled with gall [Matthew 27:34], or the wine mingled with myrrh [Mark 15:23] was offered to Jesus before his crucifixion as a stupefying draught… The vinegar in this case was offered in order to revive Christ. John does not mention the stupefying draught.” The Broadman Bible Commentary adds: “… because this drink [in John 19:29] was not drugged (as in Mark 15:23; Matt. 27:34) but acutely produced a refreshing effect, Jesus willingly received it.” To summarize, most commentaries agree that the “vinegar,” or “sour wine,” which Christ refused, was a mixture of vinegar and a narcotic herb which had pain-killing effects, while the second, which He accepted, was the common drink of workers and soldiers known as posca, which was a mixture of vinegar, water and eggs.

What most commentaries fail to explain, however, as far as we can see, is HOW and WHY Jesus COULD drink from the sour or tart wine–the “vinegar”–even though He had said earlier that He would not drink from the fruit of the vine until He would do so WITH HIS DISCIPLES in His Father’s Kingdom. When He drank vinegar or sour wine–which was “fruit of the vine”–, He was not yet in His Father’s Kingdom–nor did the disciples drink with Him, either. To repeat, it is important to realize that the “vinegar” that Jesus drank just before His death, was “wine vinegar” or “sour wine.” According to Easton’s Bible Dictionary, the “vinegar” mentioned in John 19:29-30, “… was the common sour wine… daily made use of by the Roman soldiers.” Both Nave’s and Strong’s Greek Dictionary agree that this was sour wine. The question still remains: How could He drink wine vinegar–a product or fruit of the vine–even though He had said that He would NOT drink of the fruit of the vine until His return to earth at the time of His Second Coming?

It is important to read Jesus’ statements in context. Returning to Luke 22:14-16, we see that Jesus, when saying that He would not eat or drink THEREOF, referred to the symbols of the New Testament PASSOVER. The entire account reads as follows: “And when the hour was come, he sat down, and the twelve apostles with him. And he said unto them, With desire I have desired to eat THIS PASSOVER with you before I suffer: For I say unto you, I will not any more eat THEREOF, until it be fulfilled in the kingdom of God.” He went on to say, in verse 18, that He would not drink of the fruit of the vine “until the kingdom of God shall come,” and He distributed the bread–symbolizing His broken body–to be eaten by His disciples (verse 19). Christ did NOT say that He would not drink any more of any fruit of the vine–vinegar, sour wine, grape juice, etc.–and He did not say that He would not eat anymore any bread, until His return to establish and set up the Kingdom of God.

He ONLY made reference to the symbols of bread and wine as part of the New Testament Passover of which He would NOT partake UNTIL He had established the Kingdom of God here on earth. On the other hand, we read that Christ apparently DID eat bread with two of His disciples after His resurrection, but before His ascension, and, of course, before His return to establish the Kingdom on earth, which has not happened yet. Luke 24:30-31 reports that “… it came to pass, as he sat AT MEAT with them, he took bread, and blessed it, and brake, and gave it to them. And their eyes were opened, and they knew him; and he vanished out of their sight.” In addition, John 21:9, 12, 15 reports that the resurrected Jesus had breakfast with His disciples–eating bread and fish (as they had done on previous occasions, compare Matthew 14:13-21; 15:32-37). In any event, Jesus did not say that He would not eat bread or drink wine until His return.

He only spoke of the symbols of bread and wine in the context of the annual New Testament Passover celebration. The Bible does not contradict itself in any way–but it sometimes requires diligent research of the Scriptures to see why and how “the things are so.” Lead Writer: Norbert Link French Word | The Gypsy Chef The Gypsy Chef 1 Most people see vinegar as something used in bottles of pickles or what Grandma used when making her chutney and other preserves. Vinegar has a whole different use and while cooking with vinegar is likely not very high on most … Continue reading → Sour Wine | The Gypsy Chef The Gypsy Chef 1 Most people see vinegar as something used in bottles of pickles or what Grandma used when making her chutney and other preserves. Vinegar has a whole different use and while cooking with vinegar is likely not very high on most … Continue reading → Wine Tasting Terms | Wine Club | The California Wine Club BRIARY: Describes young wines with an earthy or stemmy wild berry character. BRIGHT: Used for fresh, ripe, zesty, lively young wines with vivid, focused flavors.

BRILLIANT: Describes the appearance of very clear wines with absolutely no visible suspended or particulate matter. Not always a plus, as it can indicate a highly filtered wine. BROWNING: Describes a wine's color, and is a sign that a wine is mature and may be faded. A bad sign in young red (or white) wines, but less significant in older wines. Wines 20 to 30 years old may have a brownish edge yet still be enjoyable. BURNT: Describes wines that have an overdone, smoky, toasty or singed edge. Also used to describe overripe grapes. BUTTERY: Indicates the smell of melted butter or toasty oak. Also a reference to texture, as in "a rich, buttery Chardonnay." CEDARY: Denotes the smell of cedar wood associated with mature Cabernet Sauvignon and Cabernet blends aged in French or American oak. CHEWY: Describes rich, heavy, tannic wines that are full-bodied. CIGAR BOX: Another descriptor for a cedary aroma. CLEAN: Fresh on the palate and free of any off-taste. Does not necessarily imply good quality.

CLOSED: Describes wines that are concentrated and have character, yet are shy in aroma or flavor. CLOUDINESS: Lack of clarity to the eye. Fine for old wines with sediment, but it can be a warning signal of protein instability, yeast spoilage or re-fermentation in the bottle in younger wines. COARSE: Usually refers to texture, and in particular, excessive tannin or oak. Also used to describe harsh bubbles in sparkling wines. COMPLEXITY: An element in all great wines and many very good ones; a combination of richness, depth, flavor intensity, focus, balance, harmony and finesse. CORKED: Describes a wine having the off-putting, musty, moldy-newspaper flavor and aroma and dry aftertaste caused by a tainted cork. DECANTING: Process for separating the sediment from a wine before drinking. Accomplished by slowly and carefully pouring the wine from its bottle into another container. DELICATE: Used to describe light- to medium-weight wines with good flavors. A desirable quality in wines such as Pinot Noir or Riesling. DENSE: Describes a wine that has concentrated aromas on the nose and palate. A good sign in young wines.

DEPTH: Describes the complexity and concentration of flavors in a wine, as in a wine with excellent or uncommon depth. Opposite of shallow. DIRTY: Covers any and all foul, rank, off-putting smells that can occur in a wine, including those caused by bad barrels or corks. A sign of poor winemaking. Back to Top DRY: Having no perceptible taste of sugar. Most wine tasters begin to perceive sugar at levels of 0.5 percent to 0.7 percent. DRYING OUT: Losing fruit (or sweetness in sweet wines) to the extent that acid, alcohol or tannin dominate the taste. At this stage the wine will not improve. EARTHY: Used to describe both positive and negative attributes in wine. At its best, a pleasant, clean quality that adds complexity to aroma and flavors. The flip side is a funky, barnyardy character that borders on or crosses into dirtiness. ELEGANT: Used to describe wines of grace, balance and beauty. FAT: Full-bodied, high alcohol wines low in acidity give a "fat" impression on the palate. Can be a plus with bold, ripe, rich flavors; can also suggest the wine's structure is suspect.

FINISH: The key to judging a wine's quality is finish, also called aftertaste--a measure of the taste or flavors that linger in the mouth after the wine is tasted. Great wines have rich, long, complex finishes. FLESHY: Soft and smooth in texture, with very little tannin. FLINTY: A descriptor for extremely dry white wines such as Sauvignon Blanc, whose bouquet is reminiscent of flint struck against steel. FLORAL (also FLOWERY): Literally, having the characteristic aromas of flowers. Mostly associated with white wines. FRESH: Having a lively, clean and fruity character. An essential for young wines. FRUITY: Having the aroma and taste of fruit or fruits. GRAPEY: Characterized by simple flavors and aromas associated with fresh table grapes; distinct from the more complex fruit flavors (currant, black cherry, fig or apricot) found in fine wines. GRASSY: A signature descriptor for Sauvignon Blanc and a pleasant one unless overbearing and pungent. GREEN: Tasting of unripe fruit. Wines made from unripe grapes will often possess this quality. Pleasant in Riesling and Gewurztraminer.

GRIP: A welcome firmness of texture, usually from tannin, which helps give definition to wines such as Cabernet and Port. HARD: Firm; a quality that usually results from high acidity or tannins. Often a descriptor for young red wines. HARMONIOUS: Well balanced, with no component obtrusive or lacking. HARSH: Used to describe astringent wines that are tannic or high in alcohol. HAZY: Used to describe a wine that has small amounts of visible matter. A good quality if a wine is unfined and unfiltered. HEARTY: Used to describe the full, warm, sometimes rustic qualities found in red wines with high alcohol. HEADY: Used to describe high-alcohol wines. Back to Top HERBACEOUS: Denotes the taste and smell of herbs in a wine. A plus in many wines such as Sauvignon Blanc, and to a lesser extent Merlot and Cabernet. Herbal is a synonym. HOT: High alcohol, unbalanced wines that tend to burn with "heat" on the finish are called hot. Acceptable in Port-style wines. LEAFY: Describes the slightly herbaceous, vegetal quality reminiscent of leaves.

Can be a positive or a negative, depending on whether it adds to or detracts from a wine's flavor. LEAN: A not necessarily critical term used to describe wines made in an austere style. When used as a term of criticism, it indicates a wine is lacking in fruit. LEGS: The viscous droplets that form and ease down the sides of the glass when the wine is swirled. LENGTH: The amount of time the sensations of taste and aroma persist after swallowing. The longer the better. LINGERING: Used to describe the flavor and persistence of flavor in a wine after tasting. When the aftertaste remains on the palate for several seconds, it is said to be lingering. LIVELY: Describes wines that are fresh and fruity, bright and vivacious. LUSH: Wines that are high in residual sugar and taste soft or viscous are called lush. NOSE: The character of a wine as determined by the olfactory sense. Also called aroma; includes bouquet. NOUVEAU: A style of light, fruity, youthful red wine bottled and sold as soon as possible. Applies mostly to Beaujolais. NUTTY: Used to describe oxidized wines.

Often a flaw, but when it's close to an oaky flavor it can be a plus. OAKY: Describes the aroma or taste quality imparted to a wine by the oak barrels or casks in which it was aged. Can be either positive or negative. The terms toasty, vanilla, dill, cedary and smoky indicate the desirable qualities of oak; charred, burnt, green cedar, lumber and plywood describe its unpleasant side. OFF-DRY: Indicates a slightly sweet wine in which the residual sugar is barely perceptible: 0.6 percent to 1.4 percent. MALIC: Describes the green apple-like flavor found in young grapes which diminishes as they ripen and mature. MEATY: Describes red wines that show plenty of concentration and a chewy quality. They may even have an aroma of cooked meat. MUSTY: Having an off-putting moldy or mildewy smell. The result of a wine being made from moldy grapes, stored in improperly cleaned tanks and barrels, or contaminated by a poor cork. PEAK: The time when a wine tastes its best--very subjective.

PERFUMED: Describes the strong, usually sweet and floral aromas of some white wines. PRUNY: Having the flavor of overripe, dried-out grapes. Can add complexity in the right dose. RAISINY: Having the taste of raisins from ultra-ripe or overripe grapes. Can be pleasant in small doses in some wines. RAW: Young and undeveloped. A good descriptor of barrel samples of red wine. Raw wines are often tannic and high in alcohol or acidity. RICH: Wines with generous, full, pleasant flavors, usually sweet and round in nature, are described as rich. In dry wines, richness may be supplied by high alcohol and glycerin, by complex flavors and by an oaky vanilla character. Decidedly sweet wines are also described as rich when the sweetness is backed up by fruity, ripe flavors. ROBUST: Means full-bodied, intense and vigorous, perhaps a bit overblown. ROUND: Describes a texture that is smooth, not coarse or tannic. RUSTIC: Describes wines made by old-fashioned methods or tasting like wines made in an earlier era. Can be a positive quality in distinctive wines that require aging.

Can also be a negative quality when used to describe a young, earthy wine that should be fresh and fruity. SMOKY: Usually an oak barrel byproduct, a smoky quality can add flavor and aromatic complexity to wines. SOFT: Describes wines low in acid or tannin (sometimes both), making for easy drinking. SPICY: A descriptor for many wines, indicating the presence of spice flavors such as anise, cinnamon, cloves, mint and pepper which are often present in complex wines. STRUCTURE: The interaction of elements such as acid, tannin, glycerin, alcohol and body as it relates to a wine's texture and mouthfeel. Usually preceded by a modifier, as in "firm structure" or "lacking in structure." SUBTLE: Describes delicate wines with finesse, or flavors that are understated rather than full-blown and overt. A positive characteristic. SUPPLE: Describes texture, mostly with reds, as it relates to tannin, body and oak. A positive characteristic. TANNIN: The mouth-puckering substance--found mostly in red wines--that is derived primarily from grape skins, seeds and stems, but also from oak barrels.

Tannin acts as a natural preservative that helps wine age and develop. TART: Sharp-tasting because of acidity. Occasionally used as a synonym for acidic. TIGHT: Describes a wine's structure, concentration and body, as in a "tightly wound" wine. Closed or compact are similar terms. TINNY: Metallic tasting. TIRED: Limp, feeble, lackluster. TOASTY: Describes a flavor derived from the oak barrels in which wines are aged. Also, a character that sometimes develops in sparkling wines. VEGETAL: Some wines contain elements in their smell and taste which are reminiscent of plants and vegetables. In Cabernet Sauvignon a small amount of this vegetal quality is said to be part of varietal character. But when the vegetal element takes over, or when it shows up in wines in which it does not belong, those wines are considered flawed. Wine scientists have been able to identify the chemical constituent that makes wines smell like asparagus and bell peppers. VELVETY: Having rich flavor and a silky, sumptuous texture. VINOUS: Literally means "winelike" and is usually applied to dull wines lacking in distinct varietal character.

VOLATILE (or Volatile Acidity): Describes an excessive and undesirable amount of acidity, which gives a wine a slightly sour, vinegary edge. At very low levels (0.1 percent), it is largely undetectable; at higher levels it is considered a major defect. Back to Top Additional Wine and Winemaking Terms as presented by The California Wine Club: ACETIC ACID: All wines contain acetic acid, or vinegar, but usually the amount is quite small--from 0.03 percent to 0.06 percent--and not perceptible to smell or taste. Once table wines reach 0.07 percent or above, a sweet-sour vinegary smell and taste becomes evident. At low levels, acetic acid can enhance the character of a wine, but at higher levels (over 0.1 percent), it can become the dominant flavor and is considered a major flaw. A related substance, ethyl acetate, contributes a nail polish-like smell. ACIDITY: The acidity of a balanced dry table wine is in the range of 0.6 percent to 0.75 percent of the wine's volume.

It is legal in some areas--such as Bordeaux and Burgundy, Australia, California--to correct deficient acidity by adding acid. When overdone, it leads to unusually sharp, acidic wines. However, it is illegal in Bordeaux and Burgundy to both chaptalize and acidify a wine. ALCOHOL: Ethyl alcohol, a chemical compound formed by the action of natural or added yeast on the sugar content of grapes during fermentation. ALCOHOL BY VOLUME: As required by law, wineries must state the alcohol level of a wine on its label. This is usually expressed as a numerical percentage of the volume. For table wines the law allows a 1.5 percent variation above or below the stated percentage as long as the alcohol does not exceed 14 percent. Thus, wineries may legally avoid revealing the actual alcohol content of their wines by labeling them as "table wine." AMERICAN OAK: Increasingly popular as an alternative to French oak for making barrels in which to age wine as quality improves and vintners learn how to treat the wood to meet their needs.

Marked by strong vanilla, dill and cedar notes, it is used primarily for aging Cabernet, Merlot and Zinfandel, for which it is the preferred oak. It's less desirable, although used occasionally, for Chardonnay or Pinot Noir. Many California and Australia wineries use American oak, yet claim to use French oak because of its more prestigious image. American oak barrels sell in the $250 range, compared to more than $500 for the French ones. AMERICAN VITICULTURAL AREA (AVA): A delimited, geographical grape-growing area that has officially been given appellation status by the Bureau of Alcohol, Tobacco and Firearms. Two examples are Napa Valley and Sonoma Valley. AMPELOGRAPHY: The study of grape varieties. APPELLATION: Defines the area where a wine's grapes were grown, such as Bordeaux, Gevrey-Chambertin, Alexander Valley or Russian River Valley. Regulations vary widely from country to country. In order to use an appellation on a California wine label, for example, 85 percent of the grapes used to make the wine must be grown in the specified district.

BARREL FERMENTED: Denotes wine that has been fermented in small casks (usually 55-gallon oak barrels) instead of larger tanks. Advocates believe that barrel fermentation contributes greater harmony between the oak and the wine, increases body and adds complexity, texture and flavor to certain wine types. Its liabilities are that more labor is required and greater risks are involved. It is mainly used for whites. BLANC DE BLANCS: "White of whites," meaning a white wine made of white grapes, such as Champagne made of Chardonnay. BLANC DE NOIRS: "White of blacks," white wine made of red or black grapes, where the juice is squeezed from the grapes and fermented without skin contact. The wines can have a pale pink hue. (ie. Champagne that is made from Pinot Noir). BOTRYTIS CINEREA: Called the "Noble Rot." A beneficial mold or fungus that attacks grapes under certain climatic conditions and causes them to shrivel, deeply concentrating the flavors, sugar and acid. Some of the most famous examples come from Sauternes and Germany.

BOTTLED BY: Means the wine could have been purchased ready-made and simply bottled by the brand owner, or made under contract by another winery. When the label reads "produced and bottled by" or "made and bottled by" it means the winery produced the wine from start to finish. BRIX: A measurement of the sugar content of grapes, must and wine, indicating the degree of the grapes' ripeness (meaning sugar level) at harvest. Most table-wine grapes are harvested at between 21 and 25 Brix. BRUT: A general term used to designate a relatively dry-finished Champagne or sparkling wine, often the driest wine made by the producer. CELLARED BY: Means the wine was not produced at the winery where it was bottled. It usually indicates that the wine was purchased from another source. CLONE: A group of vines originating from a single, individual plant propagated asexually from a single source. Clones are selected for the unique qualities of the grapes and wines they yield, such as flavor, productivity and adaptability to growing conditions. CRUSH: Harvest season when the grapes are picked and crushed. CUVEE: A blend or special lot of wine.

Back to Top DEMI-SEC: In the language of Champagne, a term relating to sweetness. It can be misleading; although demi-sec means half-dry, demi-sec sparkling wines are usually slightly sweet to medium sweet. EARLY HARVEST: Denotes a wine made from early-harvested grapes, usually lower than average in alcoholic content or sweetness. ENOLOGY: The science and study of winemaking. Also spelled oenology. ESTATE-BOTTLED: A term once used by producers for those wines made from vineyards that they owned and that were contiguous to the winery "estate." Today it indicates the winery either owns the vineyard or has a long-term lease to purchase the grapes. FERMENTATION: The process by which yeast converts sugar into alcohol and carbon dioxide; turns grape juice into wine. FILTERING: The process of removing particles from wine after fermentation. Most wines unless otherwise labeled are filtered for both clarity and stability. FINING: A technique for clarifying wine using agents such as bentonite (powdered clay), gelatin or egg whites, which combine with sediment particles and cause them to settle to the bottom, where they can be easily removed.

FORTIFIED: Denotes a wine whose alcohol content has been increased by the addition of brandy or neutral spirits. FREE-RUN JUICE: The juice that escapes after the grape skins are crushed or squeezed prior to fermentation. FRENCH OAK: The traditional name wine barrels, which supplies vanilla, cedar and sometimes butterscotch flavors. Used for red and white wines. GROWN, PRODUCED AND BOTTLED: Means the winery handled each aspect of wine growing. HALF-BOTTLE: Holds 375 milliliters or 3/8 liter. LATE HARVEST: On labels, indicates that a wine was made from grapes picked later than normal and at a higher sugar (Brix) level than normal. Usually associated with dessert-style wines. LEES: Sediment remaining in a barrel or tank during and after fermentation. Often used as in sur lie aging, which indicates a wine is aged "on its lees." MACERATION: During fermentation, the steeping of the grape skins and solids in the wine, where alcohol acts as a solvent to extract color, tannin and aroma from the skins.

MADE AND BOTTLED BY: Indicates only that the winery crushed, fermented and bottled a minimum of 10 percent of the wine in the bottle. Very misleading. MAGNUM: An oversized bottle that holds 1.5 liters. MALOLACTIC FERMENTATION: A secondary fermentation occurring in most wines, this natural process converts malic acid into softer lactic acid and carbon dioxide, thus reducing the wine's total acidity. Adds complexity to whites such as Chardonnay and softens reds such as Cabernet and Merlot. MERITAGE: An invented term, used by California wineries, for Bordeaux-style red and white blended wines. Combines "merit" with "heritage." The term arose out of the need to name wines that didn't meet minimal labeling requirements for varietals (i.e., 75 percent of the named grape variety). For reds, the grapes allowed are Cabernet Sauvignon, Merlot, Cabernet Franc, Petite Verdot and Malbec; for whites, Sauvignon Blanc and Sémillon. Joseph Phelps Insignia and is an example of a wine whose blends vary each year, with no one grape dominating.

METHODE CHAMPENOISE: The labor-intensive and costly process whereby wine undergoes a secondary fermentation inside the bottle, creating bubbles. All Champagne and most high-quality sparkling wine is made by this process. MUST: The unfermented juice of grapes extracted by crushing or pressing; grape juice in the cask or vat before it is converted into wine. NEGOCIANT (NEGOCIANT-ELEVEUR): A French wine merchant who buys grapes and vinifies them, or buys wines and combines them, bottles the result under his own label and ships them. Particularly found in Burgundy. Two well-known examples are Joseph Drouhin and Louis Jadot. Back to Top NONVINTAGE: Blended from more than one vintage. This allows the vintner to keep a house style from year to year. Many Champagnes and sparkling wines are non vintage. OXIDIZED: Describes wine that has been exposed too long to air and taken on a brownish color, losing its freshness and perhaps beginning to smell and taste like Sherry or old apples. Oxidized wines are also called maderized or sherrified. PH: A chemical measurement of acidity or alkalinity; the higher the pH the weaker the acid.

Used by some wineries as a measurement of ripeness in relation to acidity. Low pH wines taste tart and crisp; higher pH wines are more susceptible to bacterial growth. A range of 3.0 to 3.4 is desirable for white wines, while 3.3 to 3.6 is best for reds. PHYLLOXERA: Tiny aphids or root lice that attack Vitis vinifera roots. The disease was widespread in both Europe and California during the late 19th century, and returned to California in the 1980s. PRESS WINE (or PRESSING): The juice extracted under pressure after pressing for white wines and after fermentation for reds. Press wine has more flavor and aroma, deeper color and often more tannins than free-run juice. PRIVATE RESERVE: This description, along with Reserve, once stood for the best wines a winery produced, but lacking a legal definition many wineries use it or a spin-off (such as Proprietor's Reserve) for rather ordinary wines. Depending upon the producer, it may still signify excellent quality.

PRODUCED AND BOTTLED BY: Indicates that the winery crushed, fermented and bottled at least 75 percent of the wine in the bottle. RACKING: The practice of moving wine by hose from one container to another, leaving sediment behind. For aeration or clarification. RESIDUAL SUGAR: Unfermented grape sugar in a finished wine. SULFITES: Naturally occurring component produced by the yeast during fermentation. Sulfites are found in nearly all wines. TARTARIC ACID: The principal acid in wine. TARTRATES: Harmless crystals of potassium bitartrate that may form in cask or bottle (often on the cork) from the tartaric acid naturally present in wine. VINICULTURE: The science or study of grape production for wine and the making of wine. VINTAGE DATE: Indicates the year that wine grapes were harvested. In order to carry a vintage date in the United States, for instance, a wine must come from grapes that are at least 95 percent from the stated calendar year. VINTED BY: Largely meaningless phrase that means the winery purchased the wine in bulk from another winery and bottled it.

VINTNER: Translates as wine merchant, but generally indicates a wine producer/or winery proprietor. VINTNER-GROWN: Means wine from a winery-owned vineyard situated outside the winery's delimited viticultural area. VITICULTURAL AREA: Defines a legal grape-growing area distinguished by geographical features, climate, soil, elevation, history and other definable boundaries. Rules vary widely from region to region, and change often. Just for one example, in the United States, a wine must be 85 percent from grapes grown within the viticultural area to carry the appellation name. For varietal bottling, a minimum of 75 percent of that wine must be made from the designated grape variety. VITICULTURE: The cultivation, science and study of grapes. YEAST: Micro-organisms that produce the enzymes which convert sugar to alcohol. Necessary for the fermentation of grape juice into wine.

Kimberley Wine Vinegars and Health Kimberley Wine Vinegars and Health Kimberley vinegar promotes health in many significant ways: Provides lots of flavor with no calories Helps regulate blood sugar levels Aids in the absorption of minerals like calcium from green leafy vegetables The word “vinegar” comes from the French vin aigre, or “sour wine.” Vinegar has been valued for its culinary and medicinal uses since ancient times, especially in regions with mild climates where it occurred naturally. Used to season food, preserve meat, vegetables and fruit, vinegar was also a popular age-old drink (diluted with water) for quenching thirst. In ages past, vinegar was prized for its healing properties and served as an antibiotic, disinfectant, and tonic to restore health and promote strength and vitality. Although vinegar doesn’t contain appreciable amounts of essential micronutrients (vitamins and minerals), it may help promote health in other significant ways. Because of its high acetic acid content, vinegar can increase the body’s absorption of minerals, like calcium, from the food we eat. For example, dark leafy greens are good sources of calcium, but many greens contain compounds that inhibit calcium absorption.

A sprinkle of vinegar or splash of vinaigrette on greens makes the calcium in food more available to our bodies. In addition, a recent study reviewed by the American Diabetes Association suggests that vinegar may play a role in slowing the absorption of sugar into the bloodstream (carbohydrates are broken down into sugar, or glucose, in the body). Slowing sugar absorption prevents sudden jumps in blood sugar levels and conserves insulin. Our scientific understanding of vinegar’s potential health benefits – in type 2 diabetes and other chronic diseases – is just beginning to be understood. Vinegar quality depends on the quality of the raw ingredients (the finer the wine used, the more flavorful the vinegar), as well as the processing methods. Old-fashioned wood barrels used for traditional slow aging contain natural oxidants that improve the bouquet and flavor of wine vinegars. The Orleans process, named for the French port city on the Loire River where it originated, is an authentic, time-honored method that produces complex flavorful vinegar. Kimberley makes wine vinegars using the Orleans method; California wine is slowly and naturally aged in oak barrels for a minimum of 12 months until all the alcohol has been converted to acetic acid.

In contrast, commercially processed vinegar is made in large-capacity stainless-steel tanks in which a giant spindle agitates the liquid, aerating it for a speedy fermentation period of around twenty-four hours. In addition, Kimberley does not add preservatives to the vinegar, nor are they pasteurized; a common practice that increases shelf life, but degrades subtle taste characteristics. Kimberley has been making artisanal barrel-aged vinegars in California for over 35 years and is the only producer of organic Orleans-process vinegar in the United States. Kimberley sets the standard for vinegar quality – and when it comes to health, quality counts. Open a bottle and experience the vibrant aroma and remarkable robust fruit taste of our authentic handcrafted vinegars. Written by: Allison Boomer, M.P.H., R.D. Vinegar | Define Vinegar at Dictionary.com vinegar noun 1. a sour liquid consisting of dilute and impure acetic acid, obtained by acetous fermentation from wine, cider, beer, ale, or the like: used as a condiment, preservative, etc. 2. Pharmacology. a solution of a medicinal substance in dilute acetic acid, or vinegar. 3.

sour or irritable speech, manner, or countenance: a note of vinegar in his voice. 4. Informal. vigor; high spirits; vim. Origin of vinegar 1250-1300; Middle English vinegre < Old French, equivalent to vin wine + egre, aigre sour (see eager 1) Related forms Examples from the Web for vinegar Expand Contemporary Examples Vinaigrettes may be made with any type of vinegar and any type of oil, which is why it is impossible to write lucidly about them. British Dictionary definitions for vinegar Expand noun 1. a sour-tasting liquid consisting of impure dilute acetic acid, made by oxidation of the ethyl alcohol in beer, wine, or cider. It is used as a condiment or preservative 2. sourness or peevishness of temper, countenance, speech, etc 3. (pharmacol) a medicinal solution in dilute acetic acid 4.

(transitive) to apply vinegar to Derived Forms C13: from Old French vinaigre, from vinwine + aigre sour, from Latin acer sharp Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012 Word Origin and History for vinegar Expand n. c.1300, from Old French vinaigre, from vin "wine" (from Latin vinum; see wine ) + aigre "sour" (see eager ). In Latin, it was vinum acetum "wine turned sour;" cf. also Greek oxos "wine vinegar," which is related to oxys "sharp" (see acrid ). Online Etymology Dictionary, © 2010 Douglas Harper vinegar vin·e·gar (vĭn'ĭ-gər) n.

An impure dilute solution of acetic acid obtained by fermentation beyond the alcohol stage and used as a preservative. The American Heritage® Stedman's Medical Dictionary Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company. Slang definitions & phrases for vinegar Expand The Dictionary of American Slang, Fourth Edition by Barbara Ann Kipfer, PhD. and Robert L. Chapman, Ph.D. Copyright (C) 2007 by HarperCollins Publishers. vinegar in the Bible Expand Heb. hometz, Gr. oxos, Fr. vin aigre; i.e., "sour wine." The Hebrew word is rendered vinegar in Ps. 69:21, a prophecy fulfilled in the history of the crucifixion (Matt. 27:34). This was the common sour wine (posea) daily made use of by the Roman soldiers. They gave it to Christ, not in derision, but from compassion, to assuage his thirst. Prov.

10:26 shows that there was also a stronger vinegar, which was not fit for drinking. The comparison, "vinegar upon nitre," probably means "vinegar upon soda" (as in the marg. of the R.V.), which then effervesces. Easton's 1897 Bible Dictionary

Question: What word in our language comes from the French for ‘sour wine’?
Answer: VINEGAR