Speak the language of wine liquid requires an examination of so many interesting disciplines such as biochemistry, gastronomy, linguistics, foreign languages, art, history and geography, to name a few. Add translation for this rich and complex culture and it will be really challenging.
Translate taste characteristics of wine requires melding a scientific and an artful spirit. As with any hard science, there are a lot of the objective material to render properly in the target language-data such as the sugar levels, degrees of alcohol, chemical compounds, temperatures, acids, fermentation processes and the like. This is simple, albeit technical ones. But unlike the purely scientific translation, wine also has a subjective factor: the human factor. This is the sommelier or the producer's sensory experience of the wine. And this is where literal translation ends and artistic begins.
The human factor is very culturally. Each individual test is stored a repertoire of flavors and odors based on their culinary traditions of his country. When tasting a Chardonnay from Burgundy, can a Frenchman describe pâte d ' amande (almond paste), brioche (a type of French bread), coing (Quince) and groseilles (gooseberries)-all foods that are less common in the States. As most Americans do not have these items in their taste's repertoire, they would experience this white wine in very different ways and can describe macadamia nuts, toast, Granny Smith apples and citrus fruits, for example. As a translator, you can find the English equivalent for these tastes, but obscure, they seem to be in your target language and simply give an apples to apples translation of wine tasting notes? Or you explain a little to convey the charm of wine in a vocabulary that will be understood?
To complicate matters further, change, can not completely cast aside to science for all tastes and odors in a particular wine has a scientific makeup. For example split aroma of cherries and almonds with a similar chemical composition. What varies is the concentration of a compound. How to determine the threshold of the specific test to determine if the taste is perceived as cherries and almonds, but both would be considered "correct". The translator can not as tempting as it is, just invent fruits, nuts and spices that are common in their target culture to make a particular wine to "read". If wine tasting experience is still completely subjective (since wine tasters can only draw from flavours and odours that they already have experienced when describing a wine), there are typical taste profiles that are associated with each type of wine, as a function of the grapes, soil, microclimate, region and wine professionals.
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