Age, Ageing- The characteristics of age in time are: first, progressive softening up to a point (mainly due to deposition of tartar,hence tartar is so often found on the insides of casks); and, secondly, the development of bouquet of a secondary nature (due, it is thought, to the action of micro-organisms).
Cordial- A lighter kind of liqueur made by infusion of alcohol and sugar with fruit juices. The term is not very explicit.
Corked- Wine that is corked tastes mouldy; it also smells bad. Corked wine is rare, and wine-drinkers in a restaurant should be careful before they make the charge. No restaurateur would refuse to replace a corked bottle or would make a mistake about the condition.Sometimes the corks of the bottles are too porous or of inferior quality, and give the wine a bad taste, this taste the French term 'gout de bouchon.'
木塞味——葡萄酒带有木塞发霉的味道，同时也很难闻。带有发霉味道的葡萄酒比较少见，而且餐厅的饮酒者必须十分谨慎，才能得出这个结论。没有哪家餐厅会拒绝更换有霉味的酒，或对这种情况做出错误判断。有时候软木塞的孔隙太多或太劣质，就会导致葡萄酒有坏掉的味道，这种味道，法语用“gout de bouchon”开形容。
Dry- Opposed to sweet with no excess of sugar.
Fining- The process of clarification of a wine by introduction of albumen, e.g. white of egg or other suitable medium. Fliers. Light, whitish, fluffy particles that float in white wines or rest at the bottom, looking like a light sand. An effect apparently of transportation to colder countries than the country of origin. They do, not affect the taste of the wine. The cure is to rest the bottles in a warm temperature, say about 70?
Fortifying- By the addition of wine-spirit, e.g., to Port and Sherry in the making.