紅酒基礎(chǔ)知識大全(愛拉圖版)ppt課件

1、更多紅酒知識請關(guān)注：愛拉圖紅酒網(wǎng)ilatu紅酒根底知識愛拉圖紅酒網(wǎng)ilatu內(nèi)容概述 Table of Contents 葡萄酒的種類 Wine Varieties 葡萄酒的來源 Origins of Wine 葡萄酒的釀造 Vinification 紅白葡萄種類 Red & White Grapes 新舊世界對比 New World VS Old World 葡萄酒的品味 Wine Taste 葡萄酒與美食 Food Pairings.1. 葡萄酒的種類 Wine Varieties什么是葡萄酒 Whats Wine葡萄酒就是100% 經(jīng)過發(fā)酵的葡萄汁Wine is 100% ferment

2、ed grape juice釀制葡萄酒神奇的方程式The magic formula of Wine making這個神奇的方程式就是：糖 + 酵母 = 酒精 + 二氧化碳 + 化合物 The magic formula is:sugar + yeast = alcohol + co2 + chemical compound愛拉圖紅酒網(wǎng)ilatu.1. 葡萄酒的種類 Wine Varieties按顏色分類 Classify by Color按酒內(nèi)糖分 Classify by Sugar按飲用方式 Classify by Food愛拉圖紅酒網(wǎng)ilatu.1. 葡萄酒的種類 Wine Variet

3、ies按顏色分類 Defined by color紅葡萄酒 ： 帶皮發(fā)酵 Red wine ： Fermented with skins and other solids白葡萄酒 ： 不帶皮發(fā)酵 White wine: Fermented without skin and solids桃紅葡萄酒： 紅葡萄酒短期浸漬 Rose wine : Maceration in short piriod愛拉圖紅酒網(wǎng)ilatu.1. 葡萄酒的種類 Wine Varieties按酒內(nèi)糖分 Defined by sugar干葡萄酒 Dry 40g/L愛拉圖紅酒網(wǎng)ilatu.1. 葡萄酒的種類 Wine Vari

4、eties按飲用方式 Defined by course開胃葡萄酒 Aperitif Wine佐餐葡萄酒 Table Wine餐后葡萄酒 Dessert Wine.2. 葡萄酒的來源 Origins of Wine外高加索地域 Transcaucasia 美索不達(dá)米亞 Mesopotamia腓尼基人 (1100 B.C. 開場在歐洲各地運(yùn)輸葡萄樹 Phoenicians Start to transport vines around Europe )埃及墳?zāi)怪械淖C據(jù) Evidence in Egyptian tombs.葡萄酒的簡史 Wine History 埃及人飲用葡萄酒成了埃及文化精華的

5、一部分， 記錄了葡萄酒年份和葡萄園， 甚至在套管上課路了釀酒師的名字，在古埃及貴族墳?zāi)估锟梢哉业竭@些證據(jù)。 最初只會飲用葡萄酒， 后來學(xué)會在尼羅河三角洲種植葡萄酒 The Egyptians drinking wine became a major part of the culture of Egyptian elite. Recorded vintages, vineyards, even winemaker names on their clay pots, some of which were placed in the tombs of the nobility. The Egypt

6、ians were wine drinkers first, but soon learned to grow grapes in the fertile Nile River delta愛拉圖紅酒網(wǎng)ilatu.葡萄酒的簡史 Wine History埃及人和腓尼基人是閃族人的兩大貿(mào)易協(xié)作同伴 Two groups with whom the Sumerians traded were the Egyptians and the Phoenicians腓尼基人 (1100 B.C. 開場在歐洲各地運(yùn)輸葡萄樹1100 B.C. 商業(yè)社會，開場在歐洲各地運(yùn)輸葡萄樹 Phoenicians Start

7、 to transport vines around Europe ) 1100 B.C. Mercantile society started to transport vines around Europe最出色的航海家。地中海盆地-北非-南歐-西不駱駝巖山, The finest sea travelers in their age. Mediterranean basin and established colonies in north Africa and in southern Europe as far as the Rock of Gibraltar. Wine drinke

8、rs go, vine goes too愛拉圖紅酒網(wǎng)ilatu.葡萄酒的簡史 Wine History希臘人 Greeks 日常安康飲料 social beverage 殖民歐洲. 帶葡萄樹回家. 奉獻(xiàn)：將新葡萄酒種類中心技術(shù)引進(jìn)法國南部，西班牙，最重要的是意大利 Colonizes Europe. Brought vines to permanent home. Contribution:spread vine, brought new grapes and new techniques to southern France, Spain, and perhaps most importan

9、tly ,to southern Italy. 愛拉圖紅酒網(wǎng)ilatu.葡萄酒的簡史 Wine History羅馬人對整個歐洲影響深遠(yuǎn)， 用手稿記錄了葡萄栽培和釀造，了解土壤，坡度和葡萄園方位的重要性，提高釀酒技術(shù)，開展歐洲貿(mào)易。 對歐洲葡萄區(qū)重要奉獻(xiàn)， 包括： 法國勃艮第，波爾多，香檳， 阿爾薩斯， 隆和谷， 盧瓦爾谷，德國萊茵高，奧地利多瑙河流域等。 It is difficult to overstate the importance of the Romans for the development of wine culture in Europe. The Romans produ

10、ced manuals describing grape growing and winemaking, understood the importance of soil, slope and vienyard aspect, and developed a pan-Europe wine trade愛拉圖紅酒網(wǎng)ilatu.3. 葡萄酒的釀造 Wine Vinification 自然條件 natural + 天氣 weather = 微氣候 unique climate+ 土壤 soil =“風(fēng)土 terrior釀造技術(shù) vinification 選擇葡萄種類 grape types (最適

11、宜“風(fēng)土) terrior釀造工藝 vinification - 種植 growing - 發(fā)酵 fermentation- 陳釀 aging - 調(diào)配 blending地理環(huán)境 geographic.“Terrior 這是一個法語詞，它的含義廣泛，包括葡萄種植區(qū)域的傳統(tǒng)，氣候，土壤，濕度，光照時間，以及釀酒師的技藝等方面。我們把它概括翻譯成“風(fēng)土條件。正是這個特定的“風(fēng)土條件使得每個葡萄種植區(qū)域都富有本人的特征。 “Terrior is a French term of wine industry. It embraces several meanings including the tra

12、dition, climate,soil,humidity, sunshine and all the elements like these making a wine-making region unique to the other ones all over the world. At its core is the assumption that the land from which the grapes are grown imparts a unique quality that is specific to that region.Fouloirs rouleaux整串葡萄

13、Whole grapes壓榨 press泵 pumpPompe泵 pump白葡萄 white grspes廓清容 器 Racking tank固體雜質(zhì)沉淀Deposit ofsolids發(fā)酵罐 Fermentation tank溫度控制 temp control18-20C溫控發(fā)酵 Temperature control葡萄汁流出 draining榨汁機(jī) crushing添加二氧化硫Addition of sulphurdioxide.紅葡萄Red grapes去梗DestemmingStems removed滾筒榨汁機(jī)Rollercrusher添加二氧化硫Addition sulphur d

14、ioxide泵發(fā)酵容器Fermentation vat葡萄皮和籽的混合物 30C Must at 30Pump降溫液體Cooling liquid降溫液體Cooling liquid涼水 cold water降溫過程 cooling葡萄皮和籽的混合物降溫至25CMust cooled to 25CRemontage榨渣marc葡萄皮和籽的混合物 must葡萄榨渣的抽取Spraying ofthe marc cap.4. 常見葡萄種類 Grape VarietiesChardonnay葡萄特征 Features of grape 果粒大， 黃色， 邊緣棕色斑點(diǎn) Large yellow berr

15、ies with brown spots 產(chǎn)量中高 Naturally medium-high yields .4. 常見葡萄種類 Grape VarietiesChardonnay 著名產(chǎn)區(qū) Notable region勃艮第：風(fēng)格多樣， 夏布力 , 莫爾索， 布衣復(fù)賽 Burgundy, wide range of styles, Chablis, Meursault, Pouilly-Fuisse香檳產(chǎn)區(qū) 氣泡酒 Champagne sparkling wine)加州： 濃郁， 橡木風(fēng)味 California: rich, oaky style澳大利亞： 熱帶水果， 橡木風(fēng)味 Austr

16、alia: tropical flavors, oaky.4. 常見葡萄種類 Grape VarietiesChardonnay 口感 Palate中等酸度 Medium acidity中-高酒精度 Moderate to high alcohol中-重酒體 Medium to full-body極少釀甜酒 Rarely produced in sweet style.4. 常見葡萄種類 Grape VarietiesSauvignon Blanc 外觀通用描畫 Appearance葡萄特征 Features of grape中等大小果粒 Medium-sized berries高酸， 特別茂

17、盛 High natural acidity. Particularly vigorous .4. 常見葡萄種類 Grape VarietiesSauvignon Blanc 口感 Palate高酸度 High acidity中等酒精度 Moderate alcohol中輕酒體 Light to medium body A bunch of Riesling grapes after the onset of noble rot. The difference in colour between affected and unaffected grapes is clearly visible

18、 botryis干型和甜型 Dry and sweet styles.4. 常見葡萄種類 Grape VarietiesRiesling 外觀通用描畫 Appearance葡萄特征 Features of grapes果粒小， 緊湊 Compact clusters of small berries萌芽早， 晚熟 Early budding, late growing.4. 常見葡萄種類 Grape Varieties其他常見白葡萄種類： Other white grapes varieties 麝香：非加強(qiáng)型( 蘆筍，細(xì)膩白肉，加強(qiáng)型( 奶油奶酪，冰激凌， 水果撻餡餅 Muscat: non

19、-fortified wine( asparagus, delicate white meats), fortified style( creamy cheese, ice cream, fruit tarts)灰皮諾： 梨，香料，蘋果，花香，柑橘味， 配合烤白肉，鵝肉， 雞肝醬， 濃郁的奶酪 Pinot gris: pear, spice, apple, flora, citrus, pairings with roasted white meats, goose, chicken liver pate, strong cheese .4. 常見葡萄種類 Grape Varieties其他常

20、見白葡萄種類： Other white grapes varieties 白詩南： 甘草， 蘋果， 濕羊毛， 花香，搭配山羊奶酪， 法式醬和燴牛肉， 蘋果派 Chenin Blanc: hay, apple, wet wool, floral, pairings with goats cheese, pates and terrines, apple pie.4. 常見葡萄種類 Grape VarietiesRegion of origin產(chǎn)地Color 色澤Fruitiness 水果味Body 酒體Dryness口感“干”Aroma 香味霞多麗ChardonnayEast France 法國

21、中部，東部Green Apple, Pineapple, Lemon 青蘋果，菠蘿，檸檬的香味長相思Sauvignon BlancSouth , France 法國南部Leafy, Grass, “Earthy” flavor 葉子，青草葉，有如“塵土”的氣息雷司令 RieslingGermany 德國Flower, Honey鮮花和蜂蜜的味道.4. 常見葡萄種類 Grape Varieties Cabernet Sauvignon 外觀通用描畫 Appearance葡萄特征 Features of grapes果串長且松散 Loose and long bunches果皮厚，籽大 Thick

22、 skin, large pips萌芽晚， 晚熟， 產(chǎn)量低 Late budding, late ripens, low yields.4. 常見葡萄種類 Grape Varieties Pinot Noir 外觀通用描畫 Appearance葡萄特征 Features of grapes果串緊湊，皮較薄 Compact bunches, relatively thin-skinned萌芽早， 早熟 Early budding, early ripens中等產(chǎn)量 Moderate yields.4. 常見葡萄種類 Grape Varieties Pinot Noir 口感 Palate中-高酸

23、度 Medium to high acidity中低單寧 Low to medium tannins中輕酒體 Light to medium body中等酒精度 Medium alcohol.4. 常見葡萄種類 Grape Varieties Merlot 外觀通用描畫 Appearance果粒大， 果串松散 Large berries, loose bunches果皮薄， 萌芽早， 早熟 Thin skin, early budding, early ripens產(chǎn)量比赤霞珠高 Higher yielding than cabernet sauvignon.4. 常見葡萄種類 Grape V

24、arieties Shiras 外觀通用描畫 Appearance中等大小果粒， 果串緊湊 Medium sized berries, tight bunches萌芽晚， 早熟 Late budding, early ripens中等產(chǎn)量 Moderate yields.4. 常見葡萄種類 Grape Varieties其他常見紅葡萄種類： Other red grapes varieties 品麗珠： 中深寶石紅， 中等口感， 香料，覆盆子，巧克力牛奶味， 適宜烤肉，胡椒醬牛排 Cabernet Franc: medium to deep ruby, medium palate, grill

25、ed meats, steak with pepper sauce金粉帶： 中深紫色，寶石紅， 重酒體，高酒精， 藍(lán)莓， 櫻桃， 黑色水果， 紅茶， 適宜不同口味 亞洲料理， 烤野味， 黑巧克力 Zinfandel: medium to deep purple/ ruby, very full body, high alcohol, pairings with spicy Asian food, grilled game, dark chocolate.4. 常見葡萄種類 Grape Varieties 其他常見紅葡萄種類：Other red grapes varieties 佳美： 中等石榴

26、紅， 低單寧， 輕酒體， 花香， 糖果，泡泡堂， 巧克力， 搭配干香腸， 火腿， 雞肝醬 Gamay: medium garnet, low tannins, light body, flowers, candy, bubblegum, chocolate, pairings with dried sausage, ham and chicken liver pates.5. 葡萄酒品味 Wine Tasting.5. 葡萄酒品味 Wine Tasting外觀 Appearance廓清度 Clarity Wine can be both opaque and clear顏色的深度 Depth

27、of Color Pale, moderate or intense顏色 Color Straw, yellow or gold. Brown/red, ruby or purple.5. 葡萄酒品味 Wine Tasting色澤呈深紅色，酒體渾厚的紅酒 Dark and intense red color, it is a full-body red wine酒液呈明顯的磚紅色，屬于酒體適中的紅酒 The color is brick red, a medium-body red 該酒的顏色明顯較前兩款更淺，屬于桃紅酒 The color is obviously lighter than

28、the former two,its a rose one明顯的金黃色澤，是酒體渾厚的白葡萄酒 Gold yellow, a full-body white wine酒色呈檸檬黃,典型的氣泡酒(香檳) The color is lemon yellow, a typical sparkling (Champagne).5. 葡萄酒品味 Wine Tasting干凈 Clearness Absence of off-orders (flaws)氣味的濃度 Intensity of smell Low, medium or intense特征 Character Fruity, floral or

29、 earthy.5. 葡萄酒品味 Wine Tasting葡萄酒的香味并不是單單經(jīng)過鼻腔來覺得的，各種香氣的分子經(jīng)過口腔到達(dá)感官黏膜來覺得氣味The smell of wine is not accessed via the nostrils alone; volatile aroma molecules also reach the olfactory mucosa through the back of the oral cavity葡萄酒的香氣直接經(jīng)過鼻孔吸入Direct route taken by aroma molecules via the nostrils香氣分子經(jīng)過口腔后端，

30、從而人體可以覺得到Route taken by aroma molecules via the nasopharynx.5. 葡萄酒品味 Wine Tasting口感 Palate 甜味 Sweetness Dry, off-dry or sweet酸味 Acidity Tingling sensation on sides of tongue Sour taste Low, medium or high.5. 葡萄酒品味 Wine Tasting單寧 Tennins Only necessary in a red tasting note Drying sensation on palate

31、 and gums Low, medium and high酒精 Alcohol Heat in the mouth and throat low, medium and high 回味 Finish .5. 葡萄酒品味 Wine Tasting1-怎樣品酒How to taste a wine抿一小口葡萄酒在口中, 讓口腔中的每一個部位都接觸到葡萄酒,吸幾口空氣, 以帶出葡萄酒的香味，并細(xì)細(xì)品味Sip the wine and let it go around in your mouth,then take in some air to oxygenate the wine and feel

32、 the nuances of the flavor2-品什么What to taste1 - Attack given by acidity感受葡萄酒特有的酸味給他的第一覺得 .5. 葡萄酒品味 Wine Tasting2 Balance 覺得葡萄酒能否平衡3 Body覺得葡萄酒的酒體4 - End of mouth感受葡萄酒在嘴里的回味5 - Length Stops覺得回味在口中的延伸感.5. 葡萄酒品味 Wine Tasting結(jié)論 Conclusion平衡度 Balance Harmony of flavor and other elements成熟 Maturity Require

33、s aging, ready-to-drink or over-the-hill質(zhì)量 Quality Assessed using length, balance and range of flavor characteristics .6. 葡萄酒與美食 Wine & Food根本原那么 Basics葡萄酒可以清口 Wine refreshes the palate between bites食物和葡萄酒中的成分相輔相克 Elements in food and wine can complement or detract from each other紅配紅， 白配白 Red to red

34、, white to white.6. 葡萄酒與美食 Wine & Food根本原那么 Basics葡萄酒的酒體與食物的食體搭配 Weight of wine matches weight of dish葡萄酒的風(fēng)味與食物的風(fēng)味相得益彰 Wine flavor may echo with food flavor葡萄酒的風(fēng)味可以與食物構(gòu)成對比 Wine flavor may contrast with food flavor復(fù)雜的菜配簡單的酒， 簡單的酒配復(fù)雜的菜 Complex wines with simple dishes, simple wine with more complicate

35、d dishes.6. 葡萄酒與美食 Wine & Food各種成分的相互作用 Components the interact酒精顯熱 Alcohol accentuates heat甜顯酸 Sweetness accentuates acidity甜可以降低另外一種甜味 Sweetness reduces perception of tannin脂肪和蛋白質(zhì)減少單寧帶來的覺得 Fat and protein reduce perception of tannin食鹽減少單寧帶來的覺得 Salt reduces perception of tannin.6. 葡萄酒與美食 Wine & Food普通來說，葡萄酒都可以用來配菜，而且葡萄酒行業(yè)有句俗話叫“紅酒配紅肉，白酒配白肉。講的就是葡萄酒和菜肴的搭配。Generally speaking, we can