葡萄酒品尝课程 PPT课件

1 葡萄酒品尝课程 著名品酒师 SimonZhou主讲 2 Howoldistheearliestevidenceofwinemaking Wherewasthisevidencediscovered 最早的葡萄酒证据是在多究以前 在什么地区 3 葡萄酒是什么 Whatiswine 葡萄酒是一种由新鲜葡萄汁经过发酵所产生的酒精饮料 发酵的过程是根据葡萄酒产地的传统来控制的 Wineisanalcoholicbeverageobtainedfromthefermentationofjuicefromfreshlygatheredgrapes thefermentationtakingplaceinthedistrictoforiginaccordingtolocaltraditionandpractice 4 葡萄酒的起源Originofwine 没有人知道是谁 发明 了葡萄酒 它可能是一个偶然的发现 在收获后 有些葡萄被留在了容器里经过了冬天 天然的酵母和葡萄中的糖把葡萄汁变成了葡萄酒 Nobodyknowswho invented wine Itsdiscoverywasprobablyaccidental Afterharvesting somegrapeswereleftinacontaineroverthewinterandthenaturalyeastsandsugarsconvertedthejuiceintowine 尽管考古学家追溯葡萄酒起源到几千年前 但最早的葡萄酒证据是在大概公元前一万年 在一个伊朗的粘土罐里发现的 Althougharchaeologistshavetracedtheoriginsofwinegrapes Vitisvinifera backtensofthousandsofyears thefirstevidenceofwinehavingactuallybeenmadefromgrapescomesfromaclaypotfoundinPersia nowIran datingfromaround10 000yearsB C 5 古埃及壁画EgyptianWallpainting 古埃及人的壁画上清楚地描述了葡萄酒的酿制过程 从采集葡萄 到品尝成品 而古罗马人则把他们的葡萄园推广到法国和他们的其他欧洲殖民地 包括英国 ThisEgyptianwallpaintingshowseachstageofthewinemakingprocess fromgatheringthegrapes todrinkingthefinishedproduct InturntheRomansspreadtheirvineyardlandsthroughoutFranceandtotheirothercoloniesthroughoutEurope includingGreatBritain 6 葡萄酒的酿制过程 Howiswinemade 葡萄 需要3年才能结果Grapes 3yearstogrow采集及运到酿酒厂Harvestandtransporttowinery挤压 发酵Press ferment在橡木中成年Ageinoak在瓶中成年Ageinbottle出厂Release 7 特殊品种的葡萄酒Specialwinemakingprocess 冰葡萄酒Icewine高度葡萄酒Fortifiedwine汽酒Sparklingwine 8 Whyisstonecommonlyseeninvineyards 为什么葡萄园里经常能看到石头 9 白葡萄酒是白葡萄酿的吗 Whitewinefromwhitegrapes 红葡萄酒是由红 黑色的葡萄连皮和籽一起发酵的 Redwineismadefromred blackgrapesfermentedwithskinandpips白葡萄酒可以由红色或白色的葡萄酿成的 通常不带皮和籽 Whitewinecanbemadefrombothredandwhitegrapes usuallywithouttheskinandpips香槟通常是由两种红葡萄和一种白葡萄酿成的 Champagneismadefrom2redgrapesand1whitegrape 10 常见的红葡萄品种CommonRedgrapevarieties CabernetSauvignon赤霞珠Merlot梅鹿PinotNoir黑皮诺Shiraz切拉子 设拉子 11 常见的白葡萄品种CommonWhitegrapevarieties Chardonnay夏多内 莎当妮SauvignonBlanc白苏维翁 长相思Riesling雷司令 薏丝琳Gew rztraminer琼瑶浆 格乌香茗纳PinotGris灰皮诺 12 葡萄酒在世界各地的分布Winefromaroundtheworld 旧世界与新世界Oldworldvsnewworld 13 旧世界OldWorldCountries 法国France意大利Italy西班牙Spain德国Germany葡萄牙Portugal 14 新世界NewWorld 美国USA澳大利亚Australia新西兰NewZealand智利Chile南非SouthAfrica 15 橡木还是不用橡木Oakornottooak 大多数葡萄酒在橡木中成熟Manywinesarematuredinoakbarrels橡木主要有两种2maintypesofoak法国橡木French美国橡木American橡木桶的容量从225升到3000升不等Sizesrangefrom225Lto3000L葡萄酒在橡木桶中可成年三个月到十年Winecanbeoakedforaslittleas3monthsoraslongas10years 16 葡萄酒并不都是一样的Notallwinesaremadeequal 99 的葡萄酒没有成年价值99 ofallwinemadedoesnotage可成年的葡萄酒Winesthatwillage法国波尔多地区的一级酒FrenchBordeauxGrandCru法国布根地地区的一级酒FrenchBurgundyPremier GrandCru有年份的香槟酒VintageChampagnePort波特酒 Sherry雪梨酒上好的意大利酒TopItalian 比如Barolo SuperTuscan 上好的澳大利亚酒TopAustralian 比如Grange Henscheke 上好的西班牙酒TopSpanish Rioja Priorato 上好的新西兰红葡萄酒TopNewZealandred Stoneyridge 上好的美国红葡萄酒TopAmericanredwine Cask23 17 年份决定一切Vintageiseverything 只有好的年份才有成年价值OnlythebestyearsareworthagingForexample例如 1990Bordeaux1997Tuscan Italian 18 为什么在瓶中成年Advantagesofbottleaging 单宁会变得柔软Softertannins酸度会变得柔和Softacidity口味复杂度增加Developcomplexity各种成分更好的结合Integrationofcomponents第二层次风格的形成Secondarycharacteristics Taittinger地下酒窖 19 1855年法国葡萄酒等级排序1855Classification PremierCru 5一级酒五种Deuxi mesCrus 14二级酒14种Troisi mesCrus 14三级酒14种Quatri mesCrus 10四级酒十种Cinqui mesCrus 18五级酒18种 20 法国高级酒庄ExamplesofthetopFrenchlabels ChateauLafite Rothchild拉斐古堡ChateauLatour拉图古堡ChateauMargaux玛歌古堡ChateauHaut Brion奥比安古堡ChateauMouton Rothchild木桐古堡ChateauPetrus波都古堡ChateauChavelBlanc白马古堡 21 Whatdoyouperferandwhy你喜欢什么 Cork木塞Screwcap旋盖Plasiccork塑料木塞 22 木塞和旋盖Corkandscrewcap 木塞vs旋盖Corkvsscrewcap木塞的14个等级14differentgradesofcorks 23 酒杯是重要的一部分Glasswareisimportant 葡萄酒杯的杯口应该收小 以便酒香能在杯中聚集Theglassshouldtapertowardsthetop sothatthearomasaretrappedintheglass杯肚应该大一点 可以让酒在杯中作充分的晃动Thebowlshouldbelargeenoughtoallowyoutoswirlthecontents杯子必须有一个杯脚 这样手的温度不会加热杯中的酒Theglassmusthaveastemsotheheatofyourhanddoesnottransfertothewine酒杯应该清晰透明 可以很好的观察酒的颜色Theglassshouldbeplainandclearsoyoucanseethecolourofthewine 24 倒酒Pourwine 一瓶酒通常倒18 20杯Abottleisusually18 20pours每杯酒不超过酒杯的一半Neverpourmorethanhalffull 25 怎样品尝葡萄酒Howtotastewine 26 葡萄酒的颜色所带的信息Colourofwinetellsastory 红葡萄酒年份越大颜色越淡Redwinegetslighterasitages白葡萄酒年份越大颜色越深Whitewinegetsdarkerasitages年轻的红葡萄酒通常是呈紫色Youngredwinesarepurpleincolour陈年的葡萄酒可以变成咖啡色Oldredwinescanbebrownincolour检查酒的清透度Checkclarityofthewine 27 气味有很大的影响Smellisfarmorepowerful 人可以嗅出几千种味道Thereareliterallythousandsofrecognisablesmells如果鼻子堵塞 食物会失去应有的风味Whenyouhaveablockednose foodtastesbland气味罗盘Exampleofaromawheel 28 Howmanytastescanonetaste 29 舌头的味蕾分布Tonguemap 4种主要味道4Maintastes甜Sweet酸Sour咸Salt苦Bitter 30 葡萄酒气味的组成Componentsofwine 果味Fruit酸度Acid酒精Alcohol涩味Tannin橡木Oak所有的气味必须平衡Allmustbeinbalance 31 好习惯 每次品尝后作记录Writeitdowneverytime 我们的记忆是有限的Ourmemoryislimited记录我们的感受有助提高对酒的体会Makingnotescanbeveryuseful打分制Scoringsystems100分 美国US 20分 英国UK 5分 红樽坊RubyRed 32 怎样储藏葡萄酒Howtostorewine 温度 保持在20度以下Temperature Constant lessthan20oC 湿度 55 左右Humidity around55 在背光的环境下储存Storeindarkness避免过多的移动 冰箱旁边 Avoidmovement notnexttoafridge 33 应该怎样挑选葡萄酒Whattolookforwhenyouareinawineshop 商店的温度Howwarm coldistheshop葡萄酒是否储存在冰箱附近Iswinestorednexttoairconditioningorsimilar好的酒要斜放Finewineshouldbestoredonitsside销售人员的专业知识和对葡萄酒的热爱Knowledgeofshopperson选择的范围Rangeofselection经常的葡萄酒品尝活动和知识讲座Regulartastingsorupdates 34 中级班的课程Whatisintheintermediateclass 每周一课 连续4周Four partcourseoverfourweeks更高层次的品尝技巧Advancedtastingtechniques红葡萄酒的品种和特性Redwinevarietalcharacteristics白葡萄酒的品种和特性Whitewinevarietalcharacteristics超过6个国家的20种葡萄酒Tasteover20winesfrom6countries葡萄酒和食物的搭配Wineandfoodmatching蒙瓶品尝和品酒游戏Blindtasting Wineoptions 35 葡萄酒猜谜游戏WineQuiz神秘奖品MystryGift 36 法国著名葡萄酒产区波尔多的酿酒木桶容量多少升 Howmanylitresarethestandardbordeauxwinebarrique 225 245 问题一 搜索 搜索 搜索 搜索 37 葡萄酒产量最大的国家是 Whichcountryisthelargestwineproduceroftheworld 法国 意大利 问题二 搜索 搜索 搜索 搜索 38 目前世界上最古老的葡萄藤在哪个国家 Whichcountryhastheoldestvineintheworld 法国 澳大利亚 问题三 搜索 搜索 搜索 搜索 39 最大的香槟酒瓶是多少立升 HowmanylitresisthelargestChampagnebottleyoucanpurchase 15 12 问题四 搜索 搜索 搜索 搜索 40 新西兰葡萄酒产量占全世界的百分比是多少 WhatpercentageofwineproducedinvolumncomesfromNewZealand 0 3 1 5 问题五 搜索 搜索 搜索 搜索 41 相传中国最早发现茶叶的是 WhodiscoveredteainChineseMythology 神农 华陀 问题六 搜索 搜索 搜索 搜索 42 Winecomponentsindepth Tannin Thetanninsinawinearederivedfromthepips skinsandstalks Theyarevitallyimportantifawineisintendedtoage astheyareanaturalpreservative Thetanninsgivestructureandbackbonetothewine Theycanbesensedbyafurringofthemouth orpuckeringofthegums asensationverysimilartowhathappensondrinkingstewedtea Thisisunsurprising asthiseffectisalsoduetotannins releasedfromthetealeavesafterstewinginthehotwaterfortoolong Tanninsareofmoreimportanceintheageingofredwinesratherthanwhite Thetanninsactasapreservative andastheyfadeovermanyyears thesimple primaryfruitflavourshavetimetodevelopintothemorecomplexflavoursthatarefoundinfine agedwines Aleveloftanninsthatissufficienttoprovidestructure butnotsoobviousastodominatethepalate istheidealwhenawineisreadyfordrinking Forthisreasontanninsarestillimportantinredwinesnotintendedforlongageing astheygivegriporstructuretothesewinesalso Tanninsmayalsohavedifferentqualities andmaybedescribedasharsh especiallyinawinedrunktooyoung suchasayoungclassedgrowthclaret soft eg Beaujolais stalky chalky etc 43 Winecomponentsindepth Acidity Allfruitrequiresacidity beitanapple lemon mangoorgrape Acidityiswhatgivesfruititsrefreshing flavoursomesensation Withoutitfruitwouldseemoverlysweetandcloying alittlelikethesensationderivedfromdrinkingthesugaryfruitsyrupinwhichsomecannedfruitispresented Justlikefruit winealsorequiresacidity Toolittle anditwillseemdull flabbyorperhapscloying particularlyifitisasweetwine Toomuch andthewinewillbesharp harshandundrinkable Aciditycanbedetectedbythesharpnessofthewineinthemouth particularlyaroundtheedgesofthetonguenearthefront Someacids suchastartaricacid areknownasvolatileacids andinsmallamountsthesecanreallylifttheflavoursinthewine Toomuch andthewinebeginstoresemblefurniturepolish acetone nail polishremover orevenvinegar Higheraciditydenotesawinefromacoolerregion suchasNorthernFrance EnglandorNewZealand Lowacidwinescomefromcountrieswithwarmerweather suchasAustralia whereacidityintheharvestedgrapesisoftenlowenoughtowarrantchemicalacidification 44 Winecomponentsindepth Alcohol Alcoholistheproductoffermentationofthenaturalgrapesugarsbyyeasts andwithoutitwinesimplydoesn texist Theamountofsugarinthegrapesdetermineswhatthefinalalcohollevelwillbe Incoolclimates suchasGermany wherethevinesstruggletoripentheirgrapes sugarlevelswillbeminimal andconsequentlysuchwinesoftenonlyreach7or8 strength Inverywarmclimes however thefinalalcohollevelwillbedeterminednotsomuchbytheamountofsugarbutratherbytheyeaststhemselves Oncethealcohollevelreachesabout14 theyeastscannolongerfunctionandrapidlydieoff Forthisreason wineswithastrengthofmorethan15 arealmostcertainlyfortified Theconversionofsugartoalcoholissuchavitalstepintheprocessofmakingwine thatthecontroloffermentationisthefocusofmuchoftheattentionofthemodernwinemaker Fermentationgeneratesheat andacool controlledfermentationwillresultinverydifferentflavoursinthewine inparticular itprotectsfresh delicatefruitflavours whencomparedwithwineswherefermentationisallowedtorunriot Althoughfermentationwillstartnaturally thankstoyeastsnaturallypresentonthegrapesinthevineyard somewinemakersprefertoremovetheelementofchancethisinvolvesbykick startingfermentationusingculturedstrainsofyeast Thiscanhaveproblemsthough culturedyeaststrainshavebeenblamedforsomeunusualcharacteristicsinwine suchasbananaflavoursinBeaujolais 45 Winecomponentsindepth Sugar Followingonfromtheabove itisclearthatiffermentationisarrested eitherasaresultoftheyeastsfailinginagraduallyincreasingalcohollevelintheferment orasaresultofmansintervention therewillasaconsequencebesomeremainingsugarinthewine Evenwhentheyeastsworkisunhindered mostwinesstillhaveatleast1g Lofresidualsugarassomesugarcompoundsareresistanttotheactionoftheyeasts Clearly thelevelofsugarinthewinedetermineshowsweetittastes Thisisquitesubjective however andevenwinesthattasteverydryhavesomedegreeofresidualsugar Mostdrywineshavelessthan2g Lofsugar althoughlevelsofupto25g Lmaybepresentinwineswhichstilltastedryduetothepresenceofacidityandtanninalongsidethesugar Thegreatertheamountofresidualsugar thesweeterthewine movingthroughdemi sec Champagne andoffdrywines manyGermanRieslings tothedessertwinesoftheworld Sauternes Tokay etc Someofthesehaveincrediblyhighconcentrationsofsugar asmuchas250g L 46 Winecomponentsindepth Oak Manywinesarematuredinoakbarrels andsomeareevenfermentedinoak Oakfromdifferentsources mostcomesfromeithertheforestsofFranceorUSA willimpartdifferentcharacteristicsonthewine butingeneraloakmaturationgivesaromasofbutter toffee caramel vanilla spiceandbutterscotch Frenchoakmaygivemorebutteryaromas whereasAmericanoakgivesstrongervanillaandspicearomas althoughbuttherearemanymorevariablesintheequationthanthissimplestatementsuggests Italldependsonhowmuchoakisused howmuchofitisnewasopposedtore used howlongthewinestaysincontactwiththewood whetherthewineismerelyagedinoakorwhetherthefermentationtakesplaceinit howtheoakhasbeentreated andsoon Forinstance barrelsthathavebeen toasted whichmeansthecooperhasformedthemaroundasmallfire oftenburningtheoakshavingshehasproducedinthemanufacturingprocess willhavearomasofsmokeandtoast Barrelsthathavebeensteamedduringmanufacture however maygivemoreoatmealaromas 47 Winetastingindepth Sight1 Itisworthtakingagoodlookatthewine asit sappearancecanyieldalotofinformation It sbesttoviewthewineagainstawhitebackground inordertoavoidmistakingthecolour Thisdoesn thavetobeanythingtechnical awhiteplateortableclothwilldo Anothergoodpointtomakeisthatthereceptaclesshouldbemadeofplain clearglass tryingtogaugetheintensityofaredwinethroughblueglassisnotoriouslydifficult Colour Thecolourofaredwinewillgiveaclueastotheageofthewine Manyredwinesstartlifeasadeeppurplecolour sometimesalmostopaque Withtime however thewineslosethisyouthfulintensity andbegintotakeonapaler tawny brickredhue Initiallythisappearsattherimofthewine butastheyearsgobythewholewinewilltakeonthiscolour fadingtoabrickredorbrown Thecolourofaredwinemaygiveacluenotonlytotheageofthewine however butalsotothegrapeswhichhavebeenused Thisisbecausedifferentgrapesproducewinesofdifferingintensitiesofcolour PinotNoirtendstobepale forinstance whereasmanyotherredgrapes particularlyintheiryouth wouldbeexpectedtobeaninkypurple black 48 Winetastingindepth Sight2 Similarinformationmaybegatheredfrominspectingawhitewine althoughthepatternofcolourchangeasawhitewineagesisdifferent AgoodexampleisSauternes thefamousdessertwineofBordeaux Thiswinestartsoffalemongoldcolour butunlikearedwine whichbecomespalerasitages thiswinedeepens turningarich goldenamber Thiscolourchangeisgradual occurringovermanydecades Aswithredwines thecolourofawhitewinewillalsogivesomeclueastothegrapesused andalsofromwherethewineoriginates Coolclimatewinestendtobelessrichlycoloured henceBurgundianChardonnaywillbepalerthananAustralianexample Certaingrapeshaveanalmostcharacteristichue suchasthegreentingeofRiesling 49 Winetastingindepth Smell1 Swirltheglasstothrowthewineupontothesideoftheglass thusincreasingthesurfaceareaofwineincontactwiththeair Itisattheinterfacebetweenwineandairthataromasarereleased andthusincreasingthesurfaceareahelpstomakethearomasmoreapparent Theagitationofthewine ofcourse alsohelps Toswirleffectively don tfilltheglasstoofull infactlessthanhalffullisrecommended Begentle inordertobringthewineupontothesideoftheglasswithoutspillingitaltogether Ifyoufindyouarespillingwine andhaven toverfilledtheglass placethebaseoftheglassonthetableandusingafewgoodcircularmotionsonthetabletoptogetthearomasgoing Oncedone stickyournoseintheglassatakeagoodsniff andthinkaboutwhataromasarecomingupfromtheglassasyoudoso Youngwineswillhaveprimaryaromas relatingtothegrapevariety Suchsmellsareoftenfruitrelated andhencewinesaredescribedassmellingofblackcurrants raspberries andsoon ormaybesimplyas fruity 50 Winetastingindepth Smell2 Aswinesagemoresecondaryaromasdevelop whichmaybemoreearthyoranimalistic Ibelievethatthebouquetofawineisthemostenjoyablepartoftheexperience moresothanactuallytastingit Thearomasgeneratedbyaglassoffinewinecanbemany intertwinedinamostintimateandcomplexmanner Thearomasofawinetakeonmanydifferentforms andveryrarelydoesawinesmellofgrapes butthatisbecausethegrapesmostofusarefamiliarwitharetableordessertgrapes whicharequiteunsuitableformakingwine 51 Winetastingindepth Taste1 Thereisalotmoretodescribewhentastingthewinethansimpleflavour Flavoursareoftenasexpectedfollowingthedetectionofcertainaromas Onthe palate thetermusedtodescribethecharacteristicsofthewinedetectedinthemouth however otherelementscomeintoplay Detectingtheabsolutepresenceandrelativequantitiesofthesesubstancestellsyouaboutquality ageingpotential howwellthewinewilldrinkwithfood andsoon Thisempowersyoutoselectgoodwines anddiscardbadones asyouanalysethewineandunderstandwhatitisy