葡萄酒基礎知識中英文

1、葡萄酒基礎知識中英文內容概述 Table of Contents 葡萄酒的種類 Wine Varieties 葡萄酒的起源 Origins of Wine 葡萄酒的釀造 Vinification 紅白葡萄品種 Red & White Grapes 新舊世界對比 New World VS Old World 葡萄酒的品嘗 Wine Taste 葡萄酒與美食 Food Pairings1. 葡萄酒的種類 Wine Varieties什么是葡萄酒 Whats Wine葡萄酒就是100% 經過發(fā)酵的葡萄汁Wine is 100% fermented grape juice釀制葡萄酒神奇的方程式The

2、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 compound1. 葡萄酒的種類 Wine Varieties按顏色分類 Classify by Color按酒內糖分 Classify by Sugar按飲用方式 Classify by Food1. 葡萄酒的種類 Wine Varieties按顏色分類 Defined by color紅葡萄酒 ： 帶皮發(fā)酵 Red wine ： Ferme

3、nted 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 piriod1. 葡萄酒的種類 Wine Varieties按酒內糖分 Defined by sugar干葡萄酒 Dry 40g/L1. 葡萄酒的種類 Wine Varieties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

4、Wine2. 葡萄酒的起源 Origins of Wine外高加索地區(qū) Transcaucasia 美索不達米亞 Mesopotamia腓尼基人 (1100 B.C. 開始在歐洲各地運輸葡萄樹） Phoenicians （Start to transport vines around Europe )埃及墳墓中的證據(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髓的一部分， 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，在古埃及貴族墳墓里可以找到這些證據(jù)。 最初只會飲用葡萄酒， 后來學會在尼羅河三角洲種

5、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 Egyptians were wine drinkers first, but soon learned to grow grapes in the fertile

6、 Nile River delta葡萄酒的簡史 Wine History埃及人和腓尼基人是閃族人的兩大貿易合作伙伴 Two groups with whom the Sumerians traded were the Egyptians and the Phoenicians腓尼基人 (1100 B.C. 開始在歐洲各地運輸葡萄樹）1100 B.C. 商業(yè)社會，開始在歐洲各地運輸葡萄樹 Phoenicians （Start to transport vines around Europe ) 1100 B.C. Mercantile society started to transport v

7、ines 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 drinkers go, vine goes too葡萄酒的簡史 Wine History希臘人 Greeks 日常健康飲料 social beverage 殖民歐洲. 帶葡萄樹回家.

8、貢獻：將新葡萄酒品種核心技術引進法國南部，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 importantly ,to southern Italy. 葡萄酒的簡史 Wine History羅馬人對整個歐洲影響深遠， 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，發(fā)展歐

9、洲貿易。 對歐洲葡萄區(qū)重要貢獻， 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 produced manuals describing grape growing and winemaking, understood the importance of soil, slope and vienyard aspe

10、ct, and developed a pan-Europe wine trade3. 葡萄酒的釀造 Wine Vinification 自然條件 natural + 天氣 weather = 微氣候 unique climate+ 土壤 soil =“風土” terrior釀造技術 vinification 選擇葡萄品種 grape types (最適合“風土”) terrior釀造工藝 vinification - 種植 growing - 發(fā)酵 fermentation- 陳釀 aging - 調配 blending地理環(huán)境 geographic“Terrior” 這是一個法語詞，它的含

11、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“風土條件”。正是這個特定的“風土條件”使得每個葡萄種植區(qū)域都富有自己的特色。 “Terrior” is a French term of wine industry. It embraces several meanings including the tradition, climate,soil,humidity, sunshine and all the elements like these making a wine-making region unique to the othe

12、r 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 Whole grapes壓榨 press泵 pumpPompe泵 pump白葡萄 white grspes澄清容 器 Racking tank固體雜質沉淀Deposit ofsolids發(fā)酵罐 Fermentation tank溫度控制

13、 temp control18-20C溫控發(fā)酵 Temperature control葡萄汁流出 draining榨汁機 crushing添加二氧化硫Addition of sulphurdioxide紅葡萄Red grapes去梗DestemmingStems removed滾筒榨汁機Rollercrusher添加二氧化硫Addition sulphur dioxide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

14、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 cap4. 常見葡萄品種 Grape VarietiesChardonnay葡萄特征 Features of grape 果粒大， 黃色， 邊緣棕色斑點 Large yellow berries with brown spots 產量中高 Naturally medium-high yields 4. 常見葡萄品種 Grape VarietiesChardonnay 著名產區(qū) Notable region勃艮第：風格多樣，

15、夏布力 , 莫爾索， 布衣復賽 Burgundy, wide range of styles, Chablis, Meursault, Pouilly-Fuisse香檳產區(qū) （氣泡酒） Champagne （sparkling wine)加州： 濃郁， 橡木風味 California: rich, oaky style澳大利亞： 熱帶水果， 橡木風味 Australia: tropical flavors, oaky4. 常見葡萄品種 Grape VarietiesChardonnay 口感 Palate中等酸度 Medium acidity中-高酒精度 Moderate to high al

16、cohol中-重酒體 Medium to full-body極少釀甜酒 Rarely produced in sweet style4. 常見葡萄品種 Grape VarietiesSauvignon Blanc 外觀通用描述 Appearance葡萄特征 Features of grape中等大小果粒 Medium-sized berries高酸， 特別茂盛 High natural acidity. Particularly vigorous 4. 常見葡萄品種 Grape VarietiesSauvignon Blanc 口感 Palate高酸度 High acidity中等酒精度 Mo

17、derate 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 botryis干型和甜型 Dry and sweet styles4. 常見葡萄品種 Grape VarietiesRiesling 外觀通用描述 Appearance葡萄特征 Features of grapes果粒小， 緊湊 Compa

18、ct clusters of small berries萌芽早， 晚熟 Early budding, late growing4. 常見葡萄品種 Grape Varieties其他常見白葡萄品種： Other white grapes varieties 麝香：非加強型( 蘆筍，細膩白肉），加強型( 奶油奶酪，冰激凌， 水果撻餡餅） Muscat: non-fortified wine( asparagus, delicate white meats), fortified style( creamy cheese, ice cream, fruit tarts)灰皮諾： 梨，香料，蘋果，花香

19、，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. 常見葡萄品種 Grape Varieties其他常見白葡萄品種： 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,

20、 pairings with goats cheese, pates and terrines, apple pie.4. 常見葡萄品種 Grape VarietiesRegion of origin產地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

21、如“塵土”的氣息雷司令 RieslingGermany 德國Flower, Honey鮮花和蜂蜜的味道4. 常見葡萄品種 Grape Varieties Cabernet Sauvignon 外觀通用描述 Appearance葡萄特征 Features of grapes果串長且松散 Loose and long bunches果皮厚，籽大 Thick skin, large pips萌芽晚， 晚熟， 產量低 Late budding, late ripens, low yields4. 常見葡萄品種 Grape Varieties Pinot Noir 外觀通用描述 Appearance葡萄

22、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中等產量 Moderate yields4. 常見葡萄品種 Grape Varieties Pinot Noir 口感 Palate中-高酸度 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 alcohol4. 常見葡萄品種 Grape Varieties Merl

23、ot 外觀通用描述 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產量比赤霞珠高 Higher yielding than cabernet sauvignon4. 常見葡萄品種 Grape Varieties Shiras 外觀通用描述 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中等產量 Moderat

24、e yields4. 常見葡萄品種 Grape Varieties其他常見紅葡萄品種： 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， 適合烤肉，胡椒醬牛排 Cabernet Franc: medium to deep ruby, medium palate, grilled meats, steak with pepper sauce金粉帶： 中深紫色，寶石紅， 重酒體，高酒精， 藍莓， 櫻桃， 黑色水果， 紅茶， 適合不同口味 （亞洲料理， 烤野味， 黑巧克力） Zinfandel: medium to deep pu

25、rple/ ruby, very full body, high alcohol, pairings with spicy Asian food, grilled game, dark chocolate4. 常見葡萄品種 Grape Varieties 其他常見紅葡萄品種：Other red grapes varieties 佳美： 中等石榴紅， 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, chocolat

26、e, pairings with dried sausage, ham and chicken liver pates5. 葡萄酒品嘗 Wine Tasting外觀 Appearance 氣味 Nose口感 Palate結論 Conclusion5. 葡萄酒品嘗 Wine Tasting外觀 Appearance澄清度 Clarity Wine can be both opaque and clear顏色的深度 Depth of Color Pale, moderate or intense顏色 Color Straw, yellow or gold. Brown/red, ruby or p

27、urple5. 葡萄酒品嘗 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 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

28、檬黃,典型的氣泡酒(香檳) The color is lemon yellow, a typical sparkling (Champagne)5. 葡萄酒品嘗 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 earthy5. 葡萄酒品嘗 Wine Tasting葡萄酒的香味并不是單單通過鼻腔來感覺的，各種香氣的分子通過口腔達到感官黏膜來感覺氣味The smell of wine

29、is not accessed via the nostrils alone; volatile aroma molecules also reach the olfactory mucosa through the back of the oral cavity葡萄酒的香氣直接通過鼻孔吸入Direct route taken by aroma molecules via the nostrils香氣分子通過口腔后端，從而人體能夠感覺到Route taken by aroma molecules via the nasopharynx5. 葡萄酒品嘗 Wine Tasting口感 Palate

30、 甜味 Sweetness Dry, off-dry or sweet酸味 Acidity Tingling sensation on sides of tongue Sour taste Low, medium or high5. 葡萄酒品嘗 Wine Tasting單寧 Tennins Only necessary in a red tasting note Drying sensation on palate and gums Low, medium and high酒精 Alcohol Heat in the mouth and throat low, medium and high

31、回味 Finish 5. 葡萄酒品嘗 Wine Tasting1-怎么品酒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，并細細品味Sip the wine and let it go around in your mouth,then take in some air to oxygenate the wine and feel 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你的第一感覺 5.

32、葡萄酒品嘗 Wine Tasting2 Balance 感覺葡萄酒是否平衡3 Body感覺葡萄酒的酒體4 - End of mouth感受葡萄酒在嘴里的回味5 - Length Stops感覺回味在口中的延伸感5. 葡萄酒品嘗 Wine Tasting結論 Conclusion平衡度 Balance Harmony of flavor and other elements成熟 Maturity Requires aging, ready-to-drink or over-the-hill品質 Quality Assessed using length, balance and range of

33、 flavor characteristics 6. 葡萄酒與美食 Wine & Food基本原則 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, white to white6. 葡萄酒與美食 Wine & Food基本原則 Basics葡萄酒的酒體與食物的食體搭配 Weight of wine matches weight of

34、dish葡萄酒的風味與食物的風味相得益彰 Wine flavor may echo with food flavor葡萄酒的風味可以與食物形成對比 Wine flavor may contrast with food flavor復雜的菜配簡單的酒， 簡單的酒配復雜的菜 Complex wines with simple dishes, simple wine with more complicated dishes6. 葡萄酒與美食 Wine & Food各種成分的互相作用 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脂肪和蛋白質減少單寧帶來的感覺 Fat and protein reduce perception of tannin食鹽減少單寧帶來的感覺 Salt reduces perception of tannin6. 葡萄酒與美食 Wine & Food一般來說，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?！敝v的就是葡萄酒和菜肴的搭配。Generally sp