1、葡萄酒培训默认分类 2008-05-07 03:43:02 阅读 59 评论 0 字号：大中小 WSET Advanced Level Looking behind the Labels酒标背后 Tasting and Evaluating Wine Tasting wine rather than simply drinking it increases our appreciation of the wine by allowing us to examine it in detail.Although the process can seem repetitive at first, w
2、ith practice it becomes a subconscious habit. Forcing us to put our sensations into words means the impression of the wine lingers longerin our memory. It also helps us communicate to other people what the wine islike, sometimes long after we have tasted it. This is an essential skill for anyone inv
3、olved in the production, distribution or sale of wine. As we will see in Chapter 2,successful food and wine matching requires us to consider the separate components of the wine.The systematic approach to tasting outlined below, shows us how to do this. 葡萄酒品尝和评估 葡萄酒品尝实际上就是通过品尝时的细节判断，为饮用者增加感官享受。这样的过程在
4、一开始需要反复练习，时间久了就成为一种下意识的品尝习惯。强迫自己把感官体会用语言描述出来即便于记忆，同时又有助于我们和别人交流品尝时的感觉。这对于任何一个生产商、经销商和销售人员都是极为重要的技能，就如后面第二章里提到的成功的餐酒搭配要求能够考虑到酒的各个口感组成。我们就用下面的品尝概要来描述如何进行品尝和产品评估。 Tasting and Evaluating Wine 品尝和评估 Preparation for tasting The idealtasting room will be odour-free(no smells of cleaning products, tobacco,
5、food or perfume), withgood natural light , andwhite surfacesagainst which we can judge the appearance of our wines. Ourtasting palate should be clean , and unaffected by tobacco, food, coffee, gum or toothpaste. Chewing a piece of bread can help remove any lingering flavors. Hayfever, colds and fati
6、gue affect our ability to judge wines, because they affect our senses of taste and smell.Many glasses have been developed to show different wines at their best.However, we need one type of glass in order to make fair comparisons between wines.ISO glass has a rounded bowl that is large enough to swir
7、l the wine . The sides slope inwards in a tulip shape to concentrate the aromas, and the stem allows us to hold the glass without warming the wine. 品尝前的准备工作 理想的品尝环境首先需要一个干净无味的空间，无论是洗涤用品、烟草、食物或者香水； 自然光线； 白色桌布表面（用来判断酒的颜色）； 清理口腔包括烟草、食物、牙膏、口香糖等，无味或少许咸味的面包可以有效去除逗留在口腔的各种味道； 发烧感冒或疲劳都会影响评估能力，因为他们会直接影响品尝和嗅觉感
8、官；Tasting and Evaluating Wine The WSET Systematic Approach to Tasting (Intermediate) This approach systematically describes aspects of a wine in the order we encounter them. Appearance first, then the nose, then the palate, and finally we may use our impressions to draw a conclusion about the qualit
9、y of the wine. 品尝和评估 与 WSET 中级课程的品尝相似，这个品尝体系能够使品尝者在遇到各种不同产品时都能从酒的各方面去描述产品，首先包括酒的外观和颜色、然后是香气、其次是口感，最后是综合产品各方面的表现来整体评估产品的质量。 Tasting and Evaluating Wine Appearance The main reason for looking at the appearance of a wine is that it can warn us of faults.If a wine is too old, has been badly stored, or t
10、he cork seal has failed, allowing air to damage the wine, then it is described asout-of-condition . It will be dull in appearance, and will have at least a hint of brown, though a brown colour does not always indicate a faulty wine. ( Brown hints can appear in healthy old wines, particularly those t
11、hat have beenaged for very long periods in oak .) Haziness may indicate a fault, or it could be that the wine has deliberately not been filtered before bottling. 品尝和评估葡萄酒 外观 观察葡萄酒的外观的主要原因在于提醒我们注意产品是否存在瑕疵。如果葡萄酒的年龄过大，那么已经在储存过程中损坏了，或者橡木塞损坏而导致的氧化都被形容为意外状况 out-of-condition .此时的酒在外观上会出现阴暗呆滞，或者开始显现出棕色，虽然偏棕
12、色未必一定是有问题的酒。( 大部分健康的老酒也都会出现棕色，特别是经过长时间橡木储存的葡萄酒 )混浊也是葡萄酒出现问题的一种表现，或者是在装瓶前未经过滤澄清。 Tasting and Evaluating Wine It is worth making a quick note of the colour.Look at the intensity : is it particularly intense or pale? Purple is an indication of youth; orange, amber and brown colours are indicators of ag
13、e. However,bear in mind that some wines change colour more rapidly than others , so no definitive conclusions about actual age can be reached. If it is white wine, is it lemon or gold? Green indicates youth; orange and brown indicate age.For rose wine, a bright purply-pink indicates youth; orange an
14、d brown hints indicate age. The following are examples of more precise descriptions: clear, intense ruby dull and cloudy, dark brown clear, medium-intensity, garnet clear, pale gold 品尝和评估葡萄酒 对葡萄酒进行一个快速简介的描述是非常必要的。 观察颜色的深度 :是否特别深或者浅 ?紫色是年轻的表现；橙色、琥珀色和棕色则是年老的表现。不过，有些葡萄酒的颜色转变特别快，所有很难作出精确的判断。 如果是白葡萄酒，究竟是
15、柠檬色还是金色 ?发绿表示年轻；而橙色和棕色表示年老。 桃红葡萄酒，亮丽的粉红色表示年轻；橙色和棕色表示年老。 下面是一些精确描述的例子：清澈的深宝石红；阴暗混浊的深棕色；清澈而中等深度的石榴红；清澈的淡金黄色； ( 图片一页 ) Tasting and Evaluating Wine Nose Swirl it in the glass to release as many aroma molecules as possible, then take a sniff. Then make a note of the condition of the nose. The most common
16、 fault that can be discovered on the nose iscork taint . At low levels, this can strip the wine of its fresh, fruity aromas. At its worst, it can add a pungent, unpleasant damp cardboard or musty smell to the wine.Out-of-condition wines will smell dull and stale, and may have excessive oxidative aro
17、mas(coffee, caramel or sherry). How intense are aromas?Are they particularly pronounced, or light and hard to detect? Describing the smell is a more subjective aspect. It will depend greatly onyour previous experiences. There are well-understood reasons why aromas such as butter, vanilla, rose or ra
18、spberry appear in some wines, and other aromas are less well understood.Someone avoid using aroma descriptors, but in order to evoke the wine their tasting notes often use words such as feminine, elegant, clumsy, but these words are difficult to define. Objective approach would involve naming the pa
19、rticular chemical compounds which are present, which is almost impossible to do accurately and useless to most wine drinkers. Make your aroma description vocabulary as wide and precise as possible. Always be aware, tasting note is to help describe a wine to someone who has not tasted it. Wine Tastin
20、g Smell the wine, you can: Differentiate the quality and style for both grapes and regions; Estimate the wine and describe it;Tasting and Evaluating Wine Palate It is often said that tasting is an entirely subjective matter. It is true that our sensitivities to sweetness, acidity, tannins and certai
21、n aroma compounds differ. Different parts of the mouth have different levels of sensitivity to sweetness, acidity and tannins.If we wish to extract the maximum information, it is important to swirl the wine around the mouth so that every part is exposed to it.Sweetnessis an indicator of how much sug
22、ar a wine contains, though wines made from very ripe grapes can have a slightly sweet flavour even when there is no sugar.Almost all red wines, and most white wines, are dry, that is, they contain almost no sugar. White wines that taste slightly sweet are described as off-dry.The part of the tongue
23、that is most sensitive to sweetness is the tip. Tasting and Evaluating Wine Acidityis what makes lemons taste sour. It causes the mouth to water, and its presencemakes wines taste vibrant and refreshing.It is present in all wines, though levels in white wines are generally higher than acidity levels
24、 in reds. Certain varieties, such as Riesling and Sau. Blanc, give wines that are particularly high in acidity. Cool climates generally result in higher levels of acidity than hot climates. Acidity is very important for sweet wines. If it is too low, the wines taste oversweet, and cloying. Acidity i
25、s most strongly detected by the sidesof the tongue. Tannin is what makes strong black tea taste bitter and stringent. They arepresent in grape skins, and presence in a wine depends on the amount of skin contact during winemaking. White and rose wines receive very little, so they rarely have any dete
26、ctable tannin. Thick-skinned varieties have much higher tannin levels than thin-skinned ones. High levels of soft ripe tannins may indicate a hot climate wine.Note that astringent tannins from unripe grapes can cause a strong, mouth drying sensation, even when their levels are low.The bitter flavour
27、s are most strongly tasted at the back of the tongue; the astringent sensations are most strongly felt on the gums.Soft, ripe tannins contribute to the viscosity and body of the wine. Body is also sometimes described as mouth-feel.It is the sensation of richness, weight or viscosity, and is a combin
28、ation ofthe effects of alcohol, tannins, sugars and flavour compounds extracted from the skins.It is possible for a wine such as Beaujolais to be high in alcohol(13%),but still be light in body because it has very little, and is lightly flavoured. Tasting and Evaluating Wine In contrast to sweetness
29、, acidity, tannins and body, which are detected inthe mouth,flavour characteristics are detected when aroma components in the wine evaporate off the tongue and rise up to the back of the nose.This is why we cannot taste properly with a cold. To help these volatile flavour components reach the nose,
30、many tasters slurp the wine by drawing air in through their lips while tasting it. The groups of flavour descriptors are the same as those for the nose. Length, also called the finish, is how long the flavours linger in the mouth after the wine has been swallowed or spat out. A long, complex finish
31、is an indicator of quality. Conclusions Finally, having described our wine, we may form an assessment of its quality. A good starting point is to ask yourself whether you like the wine or not. If you like it, how much do you like it, and what do you like about it? If you did not enjoy it, try to art
32、iculatewhat you did not like about it. An objective assessment of quality goes beyond personal likes and dislikes.The key question is, is it a good example of its type?Many criteria can differentiate between a poor wine, an acceptable wine and a great wine. Include: Balance Length Intensity Complexi
33、ty Expressiveness In a good quality wine, the sweetness and fruitiness will be in balance with the tannin and acidity. A balanced, pleasant finish where the flavours linger for several seconds is an indicator of a high quality wine. For inferior wines, the flavours may disappear almost instantly lea
34、ving no lingering impression, or the flavours that linger may be unpleasant. Dilute flavours can indicate a poor wine. And extreme, intense flavours are not necessarily a sign of quality, because they can easily upset the balance of a wine and make it difficult to drink. Lesser wines often have 1 or
35、2simple flavours and quickly become boring.Great wines have many falvours. Tasting and Evaluating Wine Selecting and recommending It is important to take account of the tastes and preferences of those who will be consuming the wine. When catering for large numbers of people with diverse or unknown t
36、astes, its wise to avoid extreme styles of wines such as 1wine, and can be offer alternatives. Very rare, fine, special bottles may be best saved for a modest occasion where they can be given the attention they deserve. Food is an important consideration when selecting a wine for an occasion. 餐酒搭配艺术
37、 基本原则 想要成功的选择出葡萄酒和食品最佳搭配，首先要分析它们各自最基本的组成基础就是使两者达到最好的平衡。主要的考虑因素如下： 从份量和浓淡程度上匹配葡萄酒和食品 从味道的深度上匹配葡萄酒和食品 高酸食物配高酸葡萄酒 高糖份食物配高糖份葡萄酒 避免将高丹宁葡萄酒搭配油腻或偏咸食物 餐酒搭配艺术 这些建议可以避免葡萄酒和食品的冲突，或者一方的风味明显遮盖了另一方。其他方面的考虑就是如何让两者相互衬托，相得益彰。 高丹宁葡萄酒搭配咀嚼感更强烈的肉类食品 偏甜或高酸葡萄酒适宜搭配偏咸的食品 高酸葡萄酒也适合搭配相对肥腻的食物 搭配时同样要考虑到食品和葡萄酒本身味道的丰富性 食品的份量以及浓烈程度
38、 首先也是最重要的因素是考虑食品与葡萄酒的体量及浓烈程度是否相匹配。浓重而大份量的食品，例如家禽，烤肉，或红烧的菜肴，需要搭配一款重酒体的葡萄酒。架构十足、酒体浓重的葡萄酒通常是最好的选择，此时，酒体的份量是最重要的，超过颜色和味道。 例如：肉菜，浓郁的重酒体并带有奶油味道的白葡萄酒要好过清淡的红葡萄酒。 而清淡的食品（鱼和其他平淡的白肉），更适合搭配味道丰富 、低丹宁，以及酒体清淡的葡萄酒。 永远都不要忽视调味汁的作用。浓重的奶油汁，需要一款足够柔顺、能与黄油和奶油口感匹配的葡萄酒。 从味道的深度上匹配葡萄酒和食品 其次重要的就是考虑味道以及味道的深度表现。有些食品份量很重，但是味道平淡，比
39、如煮土豆或米饭，它们都是份量很足，但是味道清淡。相反，生青椒或者辣椒丝，味道浓郁但不占份量。雷司令葡萄品种酿造出来的酒，酒体清淡，但味道丰富，而夏多丽葡萄则酒体中等偏重，而味道清淡得多。 美味的葡萄酒是不是和搭配过于浓重味道的食品。 值得参考的是烹饪的方式，用相对温和的方式制作比烧烤食品，更需要搭配味道简单而清淡的葡萄酒，因为烧烤方式本身给食物添加了味道。 食物的味道会因烹饪方式而增加。 食品和葡萄酒里的酸度 食品里的酸度会减低葡萄酒里的酸度，而且还会使酒显得不那么活跃和清新。所以，任何食品里的酸度都要与搭配的葡萄酒的酸度相匹配。就像意大利红葡萄酒里的酸度是显而易见的，因为意大利餐的主要配方中
40、有两样必不可少的原料：番茄和橄榄油，其他还有包括柠檬和醋。所有的葡萄酒都要配合食物的酸度，所以酸度也高一些。 食物的酸度是尖酸，就像柠檬，西柚或醋，因而很容易把大部分葡萄酒里的果酸遮盖掉。 食物和葡萄酒里的糖份 如果把干性葡萄酒与具有一定甜度的食品搭配时会显得尖酸或酸过头。甜品最好与类似甜度的葡萄酒搭配。 食品有多甜，搭配的葡萄酒也要有多甜。 油、咸度和丹宁 丹宁和鱼类的蛋白质结合会产生金属味道，所以通常要避免使用红葡萄酒搭配海鲜和鱼类。 另外，高丹宁含量也会让偏咸的食物发苦。 肉类和丹宁 丹宁与蛋白质接触会产生反应。富含蛋白质的食物通常为红肉类，会使丹宁的口感更加柔顺。这也是为什么高丹宁葡萄
41、酒适合搭配烤肉、焖肉和牛排的原因。 清淡、果味浓郁的红葡萄酒通常的丹宁含量较低，像法国的薄若来和意大利的瓦波里切拉，更适合搭配低蛋白质含量的白肉类食品像小羊肉 . 偏咸食品和高糖高酸的葡萄酒 偏咸的食品遇到甜味道时，味道会更加丰富，经典的范例包括：意大利熏火腿和无花果；羊乳酪和苏玳甜白； 咸猪肉和斯蒂尔顿奶酪 偏咸食品与高酸葡萄酒搭配也同样受益，例如橄榄油，生蚝，还有其他贝壳类食物适合搭配酒体清淡爽口的干白葡萄酒。 偏油腻的食品和高酸葡萄酒 酸度高的葡萄酒适合搭配相对油腻的食品，例如苏玳甜白和法国鹅肝，这是分量相似的经典搭配； 葡萄酒里的酸度能减少食物的油腻感。像雷司令和未经橡木桶陈年的巴贝拉
42、这样爽口的葡萄酒，可以搭配比较肥腻的鸭肉或鹅肉。 同样油炸的食品也要搭配酸度高的葡萄酒，因为油炸的烹饪方式使食品油腻程度增加。 食品和葡萄酒的主要味道 有时候，食物的味道会影响或补充葡萄酒里的味道。而食物味道的主导则是调味汁的作用。 烟熏食物需要葡萄酒有足够特点去应对，例如 清淡的烟三文鱼 VS 干性香槟 烟猪肉 VS 少许发甜的葡萄酒 ( 德国雷司令 ) 烧烤 VS 橡木味偏重的酒 ( 澳大利亚设拉子 ) 越重的烟熏味，需要越多的橡木味道来匹配。 食物中的果味可以与果香和花香浓郁的葡萄酒搭配。例如 Muscat 可以用来搭配水果沙拉 . 加香料的食品最好和特别成熟多汁感觉的葡萄酒搭配，包括未
43、经橡木陈年或者清淡橡木味道的酒，因为香料会使橡木味道加重。例如新西兰白苏维翁，或者智利梅洛都可以搭配加香料的食品。带有香料味道的格乌兹塔米娜可以使加香料食品的味道提升。 spice 这个字在形容葡萄酒时，表示有很多种不同的果香，包括白胡椒、黑胡椒、丁香、肉桂、豆蔻，还有生姜等等。而真正的辣椒味道会使葡萄酒里的甜度减低，干红葡萄酒也因此会发涩。 影响葡萄酒风格、品质和价格的因素 导致葡萄酒最终口感的主要决定因素在于： 选用的葡萄品种、葡萄的生长及采摘条件、葡萄酒的酿造方式、葡萄酒的熟成方式（包括瓶中熟成）等等。但是大部分因素都与成本有着很大的关联，因此也就直接影响到最后瓶装葡萄酒上市时的销售价格
44、。 葡萄酒培训 2默认分类 2008-05-07 03:45:44 阅读 100 评论 0 字号：大中小 葡萄品种 几个世纪以来，某些特别的葡萄品种因为有着更加令人愉悦的味道、高产量、抗病能力等原因而被经常选择使用。 这些品种中包括了我们最为熟悉的夏多丽、赤霞珠和几百个其他葡萄品种。不同的葡萄品种类型决定了葡萄酒特点的一大部分，同时也影响了酒的颜色和味道，而这些不同的品种也各自有着不同的含糖量（决定酒精）、酸度和丹宁。后面的葡萄品种章节中将着重描述各种主要葡萄品种的不同特点。 并不是所有的夏多丽和赤霞珠都味道相同或成本相同，这是因为还有其他重要因素也在同时影响着产品的风格和质量。 环境 为了种
45、植和产出成熟健康的葡萄，葡萄树需要二氧化碳、阳光、水份、温度和养份。而这些因素都受到葡萄种植环境的影响。包括： 气候和天气，决定光照、温度和水份；土壤，决定温度、水份和养份； 气候 形容了在某一个特定年份中的天气条件。温度和光照，将对成熟葡萄的味道起到非常有利的作用。 有些葡萄品种需要大量的热量来达到完全的成熟，否则会过分酸涩、发苦，缺乏果香。 另外一些葡萄则只需要适中的热量和更为凉爽的气候，否则会过分成熟而失去酸度和新鲜的果香特色。过份的果酱和葡萄干的味道会主导葡萄酒，或者令酒平淡乏味。 只有极少数葡萄品种能够适应各种气候形态。 葡萄酒的风味提供了气候的线索，通常情况下： 炎热的气候：产生更多酒精、浓重的酒体、更多丹宁和较少的酸度； 凉爽的气候：产生较少的酒精、清淡的酒体、较少丹宁和更多的酸度； 葡萄包含了所有酿酒所需要的物质条件 糖份、水份、酸度、风味物质、颜色和丹宁。这些成分的质量和数量则取决于葡萄品种、成熟的环境和生长条件。 影响气候的主要因素 每个特定年份的气候影响了那个年份葡萄酒的风格和质量。而其中最重要的时间是生长季节，特别是整个葡萄成熟过程的时间段。 纬度越接近赤道 越热 例如 澳洲和南非 越远离赤道 越凉爽 例如 德国和新西兰 海拔高度越高例如阿根廷的某些区域 越凉爽 海洋温暖的海洋 例如西欧越热 寒冷的海洋 越凉爽 例如 加州、智利、开普敦、南澳
