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2016-02-25
DAVID
九人智库
如果您对本文详细内容或者其他国际酒店品牌运营感兴趣，请联系我们！ 加微信JIURENJU，猎取酒店运营管理资料、个人学习、职业发展咨询 加微信JIURENJU，酒店项目规划设计、筹建运营等在线咨询 各领域商务合作请发邮件至2441226110@qq.com，191507629@qq.com 本文为某著名国际酒店品牌有关红酒知识的培训课程，内容非常丰富，基本上涵盖了葡萄酒知识的各方方面内容！! What is Wine? Ripe & Healthy Grape 成熟健康的葡萄 Crush the berries, release the juice and add yeast tothe must. 挤压葡萄，压出果汁，向混合物中加入酵母 Fermentation converts sugar to alcohol 发酵使糖份转化为酒精 Wine - Fermented Grape Juice 葡萄酒--发酵过的葡萄汁 What’s in Wine? How to make Wine? From Vine to Wine --从葡萄到美酒 1 From Vine to Wine --从葡萄到美酒 2 White Wine & Red Wine TYPES OF WINE How to Read Label? Why we need checkthe label of wine before drinking: It is said thatone look at the label is worth 30 years blind tasting. National andinternational laws set out basic levels of information that labels must convey.The label will tell you the vintage, alcohol level, vineyard, region and theclassification (e.g. AOC or Vin de Pays) of this wine. In addition, lotsof wines have back labels which tell you when to drink, how sweet it is andwhat sort of food it will go with. 为什么要在品酒前察看酒标 据说看一眼酒标相当于30年品尝. 不光国际上有统一法令规定酒标必须包含的内容，很多国家还有各自不同的专门法令。酒标会告诉您酒的年份、酒精含量、酒庄、产地及该酒的级别(是AOC或地区餐酒)。 除此以外，很多酒的背标还会告诉你该酒的最佳饮用期、酒的甜度及食物搭配。 How to Read Label? Sample from New World Sample from Old World
WINE CLASSIFICATION
Tips for Wine Tasting
Tasting Terms 品酒术语 Acid: Present in all grapes and necessary in preserving wine. Acid isperceived in wine by a crisp, sharp characteristic. 酸味：存在于所有的葡萄中，是保存葡萄酒的必须组成部分。酸味在葡萄酒中的表现特征为脆而麻辣. After-taste: The taste of wine lingering in the mouth after the wine hasbeen swallowed. See FINISH. 回味：在吞咽下酒之后喉间酒味萦回的味道。请参阅余味。 Aromatic: Describes a simple, often fruity smell or flavour present inyoung wine. See BOUQUET. 芳香：口感强烈花香浓郁的葡萄品种，橡木陈年以及在酒瓶中的变化而产生的香味。 Astringent: Mouth-puckering sensation; the result of tannin being presentin the wine. 麻辣：由于丹宁在葡萄酒中的作用而使喉间受到强烈刺激的感觉。 Balanced: A positive term describing a wine that flavour, acidity anddryness or sweetness are properly and harmoniously proportioned. 平衡：好的术语，描述了在葡萄酒中香味，酸度，干度或甜度的成分均匀而又和谐的体现。 Body: The feel of a wine in the mouth, either full or thin. Expressedas Full-bodied, medium-bodied, or light-bodied. 酒体：葡萄酒在口中的感觉 -或丰满或单薄，可以表达为酒体丰满，酒体均匀或酒体轻盈。 Bouquet: Complex and multi-layered smells or flavours of a wine whichdevelop as they are bottled & aged. 酒香：葡萄酒在装瓶陈年的过程中所形成的复杂而又多层次的味道和感觉 Clean: A wine with no noticeable defects; no off-smells or tastes. 干净：没有可察觉的缺点，没有难闻的味道。 Complex: A complimentary term, which suggests that the wine presentmany, layers & flavors. Wine makers strive for complexity in fine wines. 复杂：好的术语，表明了葡萄酒有很多层次和味道。酿酒师尽其所能在酿制过程中达到口味多样复杂的程度。 Concentrated: Intense flavor. 浓郁：强烈的香味。
Corked: Distinctive taste or smell in wine resulting from a moldy ortainted cork. 瓶塞味：葡萄酒中由于变质受到污染，产生异常的口味。 Crisp: Positively refreshing, perceptible acidity (Especially whites). 清爽：非常新鲜，明显的酸味(特别是白葡萄酒)。 Cuvee: Blend of grapes or special selection. 特酿：葡萄的混合或特殊精选。 Delicate: Positive term to describe a light wine or medium wine with goodflavor that is well-made and elegant. 精致：描绘了清淡或均匀的葡萄酒酿制得当，口味优雅。 Fermentation: Process by which sugar is converted by yeast into alcohol &carbon dioxide by which grape juice becomes wine. 发酵：由于酵母的作用，糖份转化为酒精。葡萄汁经此变成葡萄酒。 Finish: Also called after-taste referring to the length &impression the wine leaves. Full or thin? Short or long? Sweet, acidic, tannicor fruity? 回味：品尝葡萄酒后所得的印象。饱满或单薄、长或短、甜、酸、富有单宁或果香浓郁。 Firm: Good perceptible tannin or acid. 坚实：容易上口的单宁味或酸味。 Fresh: Lively, clean with fruity flavor, an important characteristicfor young wines. 新鲜：生动，干净，果实香味，是新酒的一种重要特征。 Fruity: A wine with strong fruit flavor and aromas. 果香浓郁：具有强烈的果香味的葡萄酒。 Full or Full Bodied: A wine with a considerable amount of body. 饱满： 富有一定数量酒体的葡萄酒。 Green: Tasting of unripe fruit, very agreeable in Riesling &Gewurztraminer. 生涩：未成熟的果实味道。在薏丝琳和格乌兹来妮葡萄酒中非常和谐。 Hard: Firm, resulting from high acidity or tannins. 涩口：由于酸度和丹宁含量高而引起的麻辣的感觉。 Length: Refers to the length of time and wine lingers after swallowing,the longer the better. 余味：在吞咽下葡萄酒之后味道在嘴里萦回的时间长度。越长越好。 Light; Light-bodied: A wine with relatively little body. 轻盈或酒体轻盈：相对而言酒体比较单薄的葡萄酒。 Mature: Ready to drink. 成熟：可以饮用。 Mellow: Soft in the mouth, sometimes an euphemism for sweet. 柔和：口感和谐。有时实为甜味的委婉说法。 Mouth-Feel: The physical impact of nose. The smell of a wine, also calledaroma and bouquet. 口感：葡萄酒及其成分在喉咙内的具体感官表现力。 Non-Vintage: A wine without a fixed year usually blended with many. 无酿制年份：没有具体年份的葡萄酒，通常是由不同年份的葡萄混合而酿制出来的。 Nose: The smell of a wine; also called aroma and bouquet. 酒味：鼻子闻酒的感受。葡萄酒的味道，也指香味。 Oak/Oaky: The smell and taste of oak in a wine derived from contactingwith barrels. 橡木/橡木的：在陈年的过程中,酒与橡木桶接触产生的橡木的香味和口感 Rich: Having generous, rich, pleasant flavors. 丰富：富有多样，丰富，愉快的香味。 Round: A wine with balance, flavor & body with non-dominating orabsent, no hard edges, ready to drink. 圆润：平衡的酒体，不涩口的味道，没有坚硬的感觉。 Sediment: A natural by – product deposited in wine during bottle aging. 沉淀：一种在葡萄酒陈年的过程中所形成的葡萄酒的自然成分。 Soft: Smooth without much tannin. 柔和：滑爽，不含太多的单宁。 Tannin: Derived from the skins, seeds, stems & oak barrels, foundmostly in red wine, tannins give wine its mouth-puckering fee but also acts asa natural preservative & helps wine develop and age. 丹宁：从葡萄皮，葡萄籽，葡萄藤以及橡木桶中衍生出来的物质。存在于红葡萄酒中。丹宁赋予葡萄酒口涩的感觉，但也起天然保护剂的作用，并帮助葡萄酒陈年。 Tart: Sharp tasting due to high acidity. 涩感：由于高酸度而引起的尖锐的口感。 Variety: The type of grape used in making a wine. 葡萄品种：酿制一种葡萄酒过程中所采用的葡萄。 Vintage: The year in which the grapes were picked and the wine made. 酿制年份：摘取葡萄以及酿制葡萄酒的当年。
Food & Wine Group 1: Fruity,Off-Dry Wines These wines arewell suited to an extremely broad range of foods and dishes, particularly thosewhich have moderate intensity of flavor, including those which are mildly spicyand in mildly intense sauces. Group 2: Fruity,Mildly Sweet Wines These wines arewell suited for somewhat richer, spicier foods and dishes, especially thosewith some sweetness. Group 3: Rich,Sweet Wines These wines aretypically served with rich, intensely flavored foods and dishes, especiallythose, which are particularly oily/fatty, salty, sweet, and/or pungent inflavor.Group 4: LighterBodied, Dry Wines These wines aregenerally well suited to foods, which have moderate flavor intensity. 葡萄酒分类 组一：果味浓郁、半干葡萄酒--口味适中、微辣、微浓酱汁菜肴 组二：果味浓郁、微甜葡萄酒--口味丰富、稍辣、微甜的菜肴 组三：口味丰富、甜性葡萄酒--口味丰富、紧凑(特别适合多油、偏咸、偏甜、辛辣)菜肴 组四：酒体清淡、干性葡萄酒--口味适中的菜肴 组五：酒体饱满、干性葡萄酒 Light sauces,herbal/spicy seasonings, smoked, raw (sashimi), pickled fish: (ie: cod,flounder, grouper, haddock, sea bass, sole, mackerel, mahimahi, red sn Wine Groups 1, 4 Very spicy &rich preparations (heavy sauces, barbecued, smoky) shellfish (ie: shrimp,prawns, crab, crayfish, lobster, scallops, clams, oysters, mussels) Wine Groups 5,2
Food & Wine - Fish(1) No sauce,deep-fried, broiled fish: (ie: cod,flounder, grouper, haddock, sea bass, sole, mackerel, red snapper, salmon,shad, sturgeon, swordfish, tuna) Wine Groups 4, 5 No sauce; butter;light sauces, herbal/spicy seasonings, deep fried shellfish: (ie: shrimp,prawns, crab, crayfish, lobster, scallops, clams, oysters, mussels) Wine Groups 1,4 无酱汁，深度烹制的海鲜菜肴(如：鳕鱼、比目鱼、鲈鱼、黑线鳕、海鲈鱼、鳎鱼、鲭鱼、三文鱼、鲱鱼、鲟鱼、箭鱼，金枪鱼) 适于搭配4、5组葡萄酒 无酱汁、黄油、淡味酱汁或辛辣辅料深度烹制的海鲜菜肴(如：小虾、对虾、蟹、小龙虾、龙虾、扇贝、蛤、牡蛎、蚝) 适于搭配1、4组葡萄酒 Rich, salty and/orspicy preparations (fish stews, pates, casseroles, blackened, heavy sauces)fish (ie: cod,flounder, grouper, haddock, sea bass, sole, mackerel, mahimahi, red snapper,salmon, shad, sturgeon, swordfish, tuna) Wine Groups 5, 2
WHITE GRAPE VARIETIES Chardonnay莎当妮（霞多丽)---Classic whitegrape, from the Burgundy region of France, now used widely throughout theworld. Chardonnay is the world's most fashionable & famous grape variety.Wine makers like Chardonnay because of its wide range. It is used in Burgundy and Champagneand is capable of producing some of the world's greatest wines. Wine drinkerslike Chardonnay because it has no hard edges or aggressive acidity. Columbia Crest offers a taste of one of the Pacificnorthwest's finest Chardonnay from Washingtonstate. 经典的白葡萄，源于法国的勃根第地区，现在世界上广泛种植。莎当妮是世界上最为时尚且最著名的葡萄品种。酿酒师们喜爱莎当妮是因为其品种多样用途广泛。它被广泛地应用于勃根第以及香槟地区，酿制出来的一些酒可称为是世界上最伟大的葡萄酒。 Flavor characteristics:Apple, pear, citrus, melon, pineapple, peach, butter, honey, vanilla, butterscotch, spice. 口味特征：苹果，生梨，柑橘,甜瓜，凤梨，桃子，黄油，蜂蜜，香草，苏格兰黄油，辣味。 Sauvignon Blanc 白苏维翁 ---The name derives fromsavage meaning wild, which could well describe its grassy or gooseberry flavor.Sauvignon Blanc smells & tastes remarkably similar wherever it is planted.In 此名字起源于含义为狂野的英文单词，很好地描述了其富有青草和醋莓的口味。无论种植于何处，白苏维翁的口味大多数都很相似。法国盛产地卢瓦尔山谷地区内桑榭尔和波利这两个相邻产区所酿制的白苏维翁葡萄酒便为的经典之作。白苏维翁也被广泛地种植于波尔多地区。 Flavor characteristics:Fresh cut grass, gooseberries, currant, green beans and asparagus. 口味特征：新鲜草味, 覆盆子, 加仑, 豌豆和卢笋。 Riesling 薏丝琳(雷司令) ---Riesling is theclassic grape of 薏丝琳(雷司令)是德国的经典葡萄，酿制而成的葡萄酒具有清脆的水果口味薏丝琳葡萄酒具有从淡绿色、易脆直到金黄、口感尖锐，有光泽而又味道新奇的品种，口味干燥或偏甜。薏丝琳生长于澳大利亚和加州凉爽的气候中。此种葡萄酒在年份非常浅时便可饮用，但也适于珍藏多年。 Flavor characteristics:Crisp green apples, spiced baked apples, orange, lime, passion fruit, honey andtoast. 口味特征：清脆的青苹果，麻辣的烤苹果味，橘子味，石灰，热带水果，蜂蜜和吐丝。 Semillon 瑟美戎 ---In France, Semillon,is responsible for Bordeaux'sgreatest dry whites, as well as making many of the world's greatest sweet winesand is planted in virtually all of the worlds wine regions. Semillon is used onits own and quite often it is blended with Chardonnay or Sauvignon Blanc. Avery good example of this grape is Ginestet AOC Bordeaux Blanc, just click on the wine labelfor tasting notes and pricing. 在法国，瑟美戎是波尔多最上等的白葡萄种类，同样也是用于酿制世界上许多一流的甜酒的葡萄品种，种植于几乎世界上所有的葡萄酒地区。瑟美戎经常与莎当妮或白苏维翁混合而不是其他葡萄品种。澳大利亚葡萄之路集团下面所拥有的舍尔法末庄园所酿制的瑟美戎白葡萄酒便是令人振奋的一例。此种葡萄酒是由白苏维翁和瑟美戎葡萄混合酿制而成，口味独特。 Flavor characteristics:Grass, citrus, honey, toast, lanolin. 口味特征：青草, 柑橘, 蜂蜜, 土司，羊毛脂。 RED GRAPE VARIETIES
Cabernet sauvignon加本力苏维翁（赤霞珠)---It is the mostrecognizable and most versatile of the red wine grapes. The Cabernet Sauvignongrape with its thick skin thrives in warm climates and is grown throughout theworld. This grape is late ripening, which makes it the slowest wine to mature.It needs time to age in oak or bottle and is at its best blended with Merlot.In Bordeaux thepercentages of Cabernet Sauvignon to Merlot may vary from Chateau to Chateaubut the influence of the grape is always predominate. A very good example ofthis grape is Chateau Cos d'Estournel. 是红葡萄品种中最为著名最为丰富多彩的一种。加本力苏维翁葡萄皮较厚，生长于温暖的气候，在世界各地都有种植。此葡萄成熟较晚，并且需要时间在橡木桶中或酒瓶中进行陈年，如与梅洛葡萄混合则口味最佳。 Flavor characteristics:Black currant, cedar, green pepper, mint, dark chocolate, tobacco, olives 口味特征：黑加仑，雪松，青辣椒，薄荷味，黑巧克力味，烟草味，橄榄味。 Shiraz or syrah 设拉子或设拉 ---In 在澳大利亚称为设拉子，尽管其与法国的设拉属于同一种葡萄，但澳大利亚葡萄的口感比法国设拉混合酿制的葡萄酒，诸如隆河地区的阿维尼翁红更为丰富，成熟，酒体更为丰满。很少有澳大利亚的酿酒商不酿制一些设拉子种类的葡萄酒的。此种葡萄是澳大利亚种植最广泛的种类。 Flavor characteristics:Black pepper, chocolate, raspberries, blackberries, mixed spice, leather, game. 口味特征：黑辣椒, 巧克力, 木莓, 黑莓, 混合的辣味, 皮革和野味。 Merlot 梅洛 ---The basis for manyfine, very aromatic wines. Merlot is similar to Cabernet Sauvignon, but it isless tannic and has less intense blackberry flavor. It produces a softer,plumper, juicier, earlier maturing wine. Merlot's homeland started in Bordeaux where the most sought after Merlot based winesare from the Pomerol and St-Emilion regions in 是多种芳香四溢的精品葡萄酒的基本葡萄品种。梅洛与加本力苏维翁葡萄品种很相似，但单宁味较轻，黑草莓的味道也不是很强烈。此种葡萄品种所酿制的葡萄酒更为柔和，果汁味浓，较为早熟。 Flavor characteristics:Similar to Cabernet Sauvignon but with more plum and rose than blackcurrants,more spice and rich fruit cake with less mint. 口味特征：加本力苏维翁葡萄的口味相近，但李子和玫瑰的味道浓于黑加仑更加麻辣，具有丰富的水果蛋糕味，薄荷味较淡。 Malbec 马尔白克 ---An almost blackskinned grape that is known as cot in much of southwest 葡萄皮几近黑色，在法国西南部的大部分地区，卢瓦山谷以及波尔多的部分地区都称之为蔻特。阿根廷的红葡萄酒大部分是由此类葡萄品种酿制而成，并在当地被称为马尔贝克。马尔白克葡萄在温暖的气候中蓬勃生长，酿制出来的甘美葡萄酒色彩深重，成熟，非常诱人，值得藏以经年。 Flavor characteristics:Green pepper, blackcurrants, cherries, spices and tobacco 口味特征：青椒，黑加仑，樱桃，麻辣味以及烟草味。 Pinot Noir 黑皮诺 ---Sweeter, less tannic,richer in texture can be enjoyed far younger. Pinot Noir is rarely blendedexcept in Champagne.In Burgundy,achieving sufficient ripeness is always a critical factor. In Californiaand 此种种植于勃根第和香槟地区的葡萄口味更甜，单宁味较淡，纤维丰富，因而在年份很浅的时候就能享用。除了香槟这一特例黑皮诺在绝大多数情况下都不与其他葡萄混合。在法国的勃根第地区葡萄要达到足够的成熟度是一关键的要素。 Flavor characteristics:Raspberries, strawberries, cherries, cranberries, violets, roses, and game. 口味特征：木莓，草莓，樱桃，紫罗兰，玫瑰和野味。
Nebbiolo 内毕罗 ---Nebbiolo is the greatgrape of the Piedmont region in 内毕罗是意大利皮特蒙地区的著名葡萄品种。它是酿制巴罗洛和巴芭罗斯克葡萄酒的基本成分。此类葡萄酿制而成的葡萄酒感觉滑爽，果香浓郁，酒体饱满，强劲，适于陈年。。 Flavor characteristics:Bing cherries, leather, tobacco, dried herbs and chocolate. 口味特征：樱桃, 皮革, 烟草味，甘草和巧克力口味。 Sangiovese 杉济奥维瑟 ----It is Italy's mostplanted red wine grape, the central grape in a majority of Italian red winesmost notably Chianti, Brunello di Montalcino as well as Rosso Piceno. The bestof the Sangiovese are full, firm, dry and slightly spicy wines that age well. Thetrue essence of the grape can be found in Compagnola's Rosso Piceno or theGineprone Chianti from ColD'Orcia. 此类葡萄在意大利是种植范围最广的红葡萄品种。大部分的意大利红酒都用此种葡萄酿制，最著名的为基昂蒂,蒙塔尔奇诺布鲁诺以及比萨干红。杉济奥维瑟葡萄酒中最好的品种酒体丰满，坚实，口味干燥，略带麻辣味，适于陈年。来自坎帕尼奥拉酒园的比萨干红或来自科尔多奇亚酒园的经典基昂蒂葡萄酒中可以体会到此种葡萄的真正奥秘。 Flavor characteristics:Bitter cherries, spices, tobacco, raspberries and dried fruit 口味特征：苦莓，麻辣的口味，烟草，木莓和干果。 Zinfandel 仙芬黛 ---Zinfandel is California's very owngrape variety. The grapes can produce wines that range from pale pink andslightly sweet to serious oak aged, full-bodied wines that are rich with ripeberry and spice flavors. Most of the Zinfandel wines are ready to drink early,but the deep red wines have staying power and will age at least 10 years. Sohigh is Zinfandels profile in Californiathat these grapes have been planted in many other warm wine regions around theworld. For something slightly sweet that is best chilled and can be enjoyedanytime Beringer's White Zinfandel fits the bill. 仙芬黛葡萄的起源还未被世人所知，其是加州自身独特的葡萄品种。此种葡萄酿制出来的葡萄酒从桃红色品种到轻淡的甜酒，直至经过橡木桶陈年，酒体丰满，富有成熟的草莓和麻辣口味的葡萄酒种类。大多数的仙芬黛在酒龄尚浅之时便可以饮取，但深红色的葡萄酒能够陈年长达10年以上。仙芬黛在加州享有的盛名使得这些葡萄也被广泛地种植于世界各地的其他温暖的葡萄酒产区。贝灵哲的白仙芬黛是同类品种典型的代表，其口味稍甜，适于冷冻，随时均可享用。 Flavor characteristics:Blackberry, spices of clove and cinnamon and freshly ground pepper 口味特征：黑莓，丁香和肉桂的辣味，以及新鲜的辣椒味。
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