Wine_Training_BSA_version_Eng-Cn.ppt

1、Wine Understanding葡萄酒 簡(jiǎn)介,Presented by Dan Traucki & Stephanie Tan,on 24th Feb 2009,Overview 概述,Wine grape varieties and their features 釀酒葡萄的品種和特征 How to taste wine 如何品嘗葡萄酒 How to serve different wines 如何斟用不同的葡萄酒 Wine with food 葡萄酒與實(shí)物的搭配 Wine storage 葡萄酒的儲(chǔ)藏 Australian wine regions 澳洲葡萄酒產(chǎn)區(qū),Wine Grape

2、Varieties & their features 釀酒葡萄的品種和特征,Many different grape varieties, Growing in Widely differing soils And microclimates, yield an Amazing range of different wines. 許多葡萄品種生長(zhǎng)在不同的土質(zhì)和小氣候環(huán)境下，因此 可以產(chǎn)出讓人意想不到的各種不同類型的葡萄酒。 Only main varieties will be discussed here today. 今天，我們只討論主要的葡萄品種,Red Wine Grape Varie

3、ties 紅葡萄酒的葡萄品種,Main red varieties 主要的紅葡萄品種: Cabernet Sauvignon 赤霞珠 Shiraz/Syrah 西拉 Merlot 美樂 Minor red varieties 次要的葡萄品種: Cabernet Franc 品麗珠 Petit Verdot 小維鐸 Grenache 歌海娜 Malbec 莫貝克,White Wine Grape Varieties 白葡萄酒的葡萄品種,Main white varieties 主要的白葡萄品種: Chardonnay 莎當(dāng)妮 Riesling 雷司令 Minor white varieties

4、次要葡萄: Sauvignon blanc 長(zhǎng)相思 Chenin blanc 白詩(shī)南 Colombard 哥倫巴 Pinot Gris 灰皮諾 Semillon 賽蜜榮,How to Taste Wine 如何品嘗葡萄酒,Six simple steps 6個(gè)簡(jiǎn)單的步驟: Look 看 Swirl 打漩 Sniff 聞 Sip 品 Manoeuvre 調(diào)動(dòng) Spit out 吐出,Step 1：Look步驟1： 看,Pour no more than a quarter full 倒不多于四分之一杯 Look down from above to check 從上往下觀看，查看酒的： The

5、clarity 透明度 not hazy or cloudy-looking 不模糊，不渾濁 The brightness 亮度 Tiny bubbles ( harmless) 小氣泡（無害的） Its depth of color顏色的深度 How easily can you see the stem of the glass ? 你很容易就能看到杯子的杯干嗎？,Tilt the glass 45and look again against white background to assess 把杯子朝著一面白色的背景傾斜45度然后再看它的: Its hue 色調(diào) The rim of

6、the glass 紅酒在杯中的邊緣,Step 2: Swirl 步驟2:打漩,Before you smell the wine, give the glass a quick swirl 在聞酒之前先將酒在杯中迅速打漩 Look at the way wine clings to the glass and runs down it 觀看粘附在酒杯壁的酒流下來的狀態(tài),Step 3: Sniff步驟3：聞,Put your nose right down to the glass and sniff deeply. Smell it again as needed but not repea

7、tedly 低下頭對(duì)準(zhǔn)杯口深深地吸氣聞酒香。 如果需要可以再聞但不要反復(fù)太多次 Types of Aromas酒香種類 Fresh fruit (any particular fruit stands out?) 新鮮水果（明顯的某種果香味道？) Dried fruit (raisins or prunes, perhaps?) 干果（葡萄干或干梅子的味道，也許？） Floral (roses?) 花香（玫瑰？） Vegetal (green pepper, grass?) 植物的香味（青椒，草？） Mineral (flint, wet stone?)礦物質(zhì)（打火石， 潮濕的石頭？） Ani

8、mal (leather, game?) 動(dòng)物（皮革，野味？） Buttery (butter or cream?) 黃油香（黃油或奶油？） Spicy (black or white pepper?) 香料味（黑胡椒或白胡椒？） Nutty (walnuts, almonds?) 堅(jiān)果香（胡桃， 杏仁？） Oaky (vanilla, toast?) 橡木味（香草，烤面包？） Honey (but dry or sweet?) 蜂蜜（但是是干或甜？） Citrus- oranges or lemons 柑橘香（橙子或檸檬？）,Step 4: Sip步驟4：品,Take a generous

9、sip, but not too large 喝較大一口， 但不要太大口了，否則您只能把它吞掉 Think carefully about the taste as you sip- the first tasting is usually the most vivid 在喝這一口時(shí)請(qǐng)仔細(xì)想想這一口的味道-一般來說第一口的味道是最生動(dòng)的 Sweetness - tip of your tongue甜度-你的舌尖 Acidity - at the sides酸度- 舌頭兩邊 Bitterness (tannin) - either side or at the back 苦味-（單寧酸）- 舌頭

10、兩邊或者后部 Saltiness (not so much in any wine) 咸味（基本上沒有任何酒有這種味道） Umami (a savoury taste) 澀味（一種美味可口的味道）,Step 5: Manoeuvre步驟5： 調(diào)動(dòng),Move the wine around your mouth, esp. over your tongue 攪動(dòng)口中的葡萄酒，特別是舌頭的上方 Suck air through the wine, carrying its aromas to the back of the throat 吸進(jìn)一些空氣，把酒香傳輸?shù)胶韲档暮蟛?Consider 考慮

11、 : Acidity: gives wines freshness and crispness 酸度：讓酒嘗起來新鮮爽口 Mouthfeel: Taste sensation does it stretch across the palate? 口感：整個(gè)味覺的感受？ Tannin: the mouth-coating substance 單寧酸： 覆蓋嘴巴的物質(zhì) Oak: vanilla or toast橡木： 香草或烤面包 Body: light, medium, or full酒體：淡，中度或豐滿 Balance: the harmony between sugar, acid, tan

12、nin and alcohol 平衡感：糖， 酸，單寧酸和酒精的協(xié)調(diào),Step 6: Spit Out 步驟6： 吐出,After the tasting, spit out the wine to check品后將酒吐并感受 Aftertaste回味是否 is it clean,純凈 pleasing,爽口 and balanced 和諧 and does it last? (30 seconds or more represents some special wines.) 持續(xù)（一些特別的酒回味可持續(xù)30秒或更長(zhǎng)） Please try to describe the wine you

13、just tasted in your own words. 請(qǐng)您對(duì)您剛才品嘗的酒做出描述,Cabernet Sauvignon赤霞珠,Successful, adaptable, widely traveled, and enduringly popular 非常成熟，適應(yīng)力強(qiáng)，分布廣泛，非常受歡迎的品種。 Key grape flavors 葡萄的味道基調(diào): Mint薄荷 Blackcurrant黑加侖 Pencil shavings鉛筆削 Chocolate巧克力,Main styles 主要風(fēng)格: Dry red 干紅 Medium to full-bodied 中度到豐滿的酒體 In

14、fluence of oak 橡木的味道 When 飲用時(shí)間: Australia: Most ready when release 澳大利亞：上市時(shí)飲用最佳 More expensive: 4-8yrs 比較昂貴的: 4-8年窖藏后飲用 Match with 搭配： Most types of food 多種食物 Esp. red meat 紅肉搭配尤佳,Shiraz/Syrah西拉,Australia is world renowned for its Shiraz, esp. SA. 澳洲以西拉聞名于世， 特別是南澳洲的西拉 Key grape flavors葡萄的味道基調(diào): Berri

15、es 漿果類 Black pepper 黑胡椒 Spice 香料 Chocolate 巧克力,Main styles 主要風(fēng)格: Dry red 干紅 Full-bodied 酒體豐滿 Spicy 辛辣 When 飲用時(shí)間： Top Australian: when released 頂級(jí)澳洲紅葡萄酒：上市時(shí)即可飲用 Ages well 越陳釀越好 With 搭配 Big wine for big flavoured foods 風(fēng)味強(qiáng)勁的酒與味道濃烈的食物搭配,Merlot 美樂,Similar to Cabernet Sauvignon but softer, lush er, less

16、austere 近似于赤霞珠，但更加柔和，味美和簡(jiǎn)樸 Key grape flavors 主要基調(diào): Plum 李子 Black cherry 黑櫻桃,Main styles 主要風(fēng)格: Medium-bodied 中度酒體 A blending partner 混合酒的伴侶 Less tannin 少許單寧酸 Less acidity 少許酸度 When 飲用時(shí)間： Should be drunk young 應(yīng)該葡萄酒年輕的時(shí)候飲用 Ready when released 上市即可飲用 With 搭配： Red meat 紅肉,Chardonnay 莎當(dāng)妮,Famous, fashiona

17、ble, the ultimate crowd-pleaser 知名，時(shí)尚，廣受大家歡迎的品種 Padthaway, SA is famous for Chardonnay in Australia 產(chǎn)自南澳洲帕斯威地區(qū)以其夏敦埃聞名于世 Key grape flavors 味道基調(diào): Butter 黃油 Peach 桃子 Tropical Fruit 熱帶水果,Main styles 主要風(fēng)格: Full-bodied 酒體豐滿 Influence of oak 橡木的味道 When 飲用時(shí)間： Top Chardonnay: up to 10yrs 頂級(jí)莎當(dāng)妮：10年以上 Most wit

18、hin 4 yrs 絕大部分在四年內(nèi)飲用 With 搭配： Fish & Chicken 魚肉和雞肉,Riesling 雷司令,One of the worlds supreme grape varieties 世界頂級(jí)葡萄品種之一 Key grape flavors 味道的基調(diào): Apple蘋果 Lime酸橙 Honey蜂蜜 Citrus 柑桔,Main styles 主要風(fēng)格: Australian Riesling is bone dry and crisp澳洲雷司令干純且爽口 When 飲用時(shí)間： Drink young 酒年輕時(shí)飲用 With 搭配 An excellent aper

19、itif 極好的開胃酒 Lightly-spiced dishes 微辣的菜肴,How to Serve Different Wines 如何斟用不同的葡萄酒,Choose the right glass 選擇適合的酒杯 Decanting 醒酒 the older, bigger wines 年份長(zhǎng)，口味較重的酒 Also helps younger oaky wines to breathe, enhance its aroma and soften up the tannin 也可以幫助年輕的橡木味道較重的葡萄酒與空氣有更多接觸來提高酒香味并使單寧酸變?nèi)岷?Serve at the su

20、itable temperature 在合適的溫度下斟用,Serving Temperature 斟用溫度,Red Wines 紅葡萄酒 Best temperature for most red wines, esp. full-bodied, oaky red wines 對(duì)大多數(shù)紅葡萄酒來說，特別是酒體豐滿的，帶橡木味的紅酒 18C Light-bodied & Rose 淡酒體和玫瑰紅酒: Cool (half to an hour in the fridge before serve) ： 溫度較低（飲用前在冰箱冷藏半小時(shí)到1小時(shí)）,White Wines, and Sparklin

21、g Wines 白葡萄酒和起泡酒 Range between 6-10C 6-10C 之間 Light-bodied white, and most sparkling whites should be serve towards lower end of the range (6-8C) 淡酒體的白葡萄酒和起泡酒葡萄酒最適合在6-8攝氏度飲用 Fuller-bodied whites towards higher end of the range (10C)酒體豐滿的白葡萄酒適合在10攝氏度左右飲用,Wine with Food 葡萄酒和食物的搭配,Flavour, taste and te

22、xture in the glass, Flavour, taste and texture on the plate It comes as no surprise that the worlds of wine and food are so closely linked. 杯中的味感， 口感和質(zhì)感 口中的味感， 口感和質(zhì)感 - 葡萄酒和食物相輔相成的親密關(guān)系 這一點(diǎn)也不出乎意料,Guideline 指南,Aim for matches where the characters of the food and wine complement each other. 著重于食物的特點(diǎn)和葡萄酒

23、的特點(diǎn)互補(bǔ)的搭配 The power 強(qiáng)勁度 The texture 質(zhì)感 The types of flavors 味道類型,Match the Power能量的搭配,Match the Texture質(zhì)感的搭配,Match the Flavour 味道的搭配,Australian Wine Regions澳大利亞葡萄酒產(chǎn)區(qū),All the Australian wine regions are located below the Tropic of Capricorn 所有的澳洲葡萄酒產(chǎn)區(qū)都座落于南回歸線以下 Wine Zones 葡萄酒產(chǎn)區(qū): South Australia8南澳洲-8個(gè)

24、 Victoria6維多利亞-6個(gè) New South Wales8 新南威爾士-8 Western Australia5西澳洲-5個(gè),Australian Wine Regions澳大利亞葡萄酒產(chǎn)區(qū),South Australia is the powerhouse of wine industry in Australia.,南澳洲是澳洲葡萄酒工業(yè)的發(fā)電站。 因?yàn)樗a(chǎn)50%以上的從澳洲出口的的葡萄酒,Australian Wine Regions澳大利亞葡萄酒產(chǎn)區(qū),SOUTH AUSTRALIA 南澳州: 5 Main grape growing regions 五個(gè)主要葡萄生長(zhǎng)區(qū)域 Riverland largest region -very warm climate makes good commercial wines 河地地區(qū) 最大的區(qū)域 非常溫和的氣候 ，適于釀造高產(chǎn)量的商業(yè)化葡萄酒 Barossa valley warm climate makes great Shiraz 布羅莎山谷 溫和的氣候，出產(chǎn)著名的西拉 McLaren Vale warm climate