葡萄酒基础知识(中英文) 教育学习

红酒博www.RedWineB,葡萄酒基础知识,版本号：10.6.12(持续更新）,内容概述TableofContents,葡萄酒的种类WineVarieties葡萄酒的起源OriginsofWine葡萄酒的酿造Vinification红白葡萄品种Redvolatilearomamoleculesalsoreachtheolfactorymucosathroughthebackoftheoralcavity,葡萄酒的香气直接通过鼻孔吸入Directroutetakenbyaromamoleculesviathenostrils,香气分子通过口腔后端，从而人体能够感觉到Routetakenbyaromamoleculesviathenasopharynx,优质材料,5.葡萄酒品尝WineTasting,口感Palate甜味SweetnessDry,off-dryorsweet酸味AcidityTinglingsensationonsidesoftongueSourtasteLow,mediumorhigh,优质材料,5.葡萄酒品尝WineTasting,单宁TenninsOnlynecessaryinaredtastingnoteDryingsensationonpalateandgumsLow,mediumandhigh酒精AlcoholHeatinthemouthandthroatlow,mediumandhigh回味Finish,优质材料,5.葡萄酒品尝WineTasting,1-怎么品酒Howtotasteawine抿一小口葡萄酒在口中,让口腔中的每一个部位都接触到葡萄酒,吸几口空气,以带出葡萄酒的香味，并细细品味Sipthewineandletitgoaroundinyourmouth,thentakeinsomeairtooxygenatethewineandfeelthenuancesoftheflavor2-品什么Whattotaste1-Attackgivenbyacidity感受葡萄酒特有的酸味给你的第一感觉,优质材料,5.葡萄酒品尝WineTasting,2Balance感觉葡萄酒是否平衡3Body感觉葡萄酒的酒体4-Endofmouth感受葡萄酒在嘴里的回味5-LengthStops感觉回味在口中的延伸感,优质材料,5.葡萄酒品尝WineTasting,结论Conclusion平衡度BalanceHarmonyofflavorandotherelements成熟MaturityRequiresaging,ready-to-drinkorover-the-hill品质QualityAssessedusinglength,balanceandrangeofflavorcharacteristics,优质材料,6.葡萄酒与美食Wine&Food,基本原则Basics葡萄酒可以清口Winerefreshesthepalatebetweenbites食物和葡萄酒中的成分相辅相克Elementsinfoodandwinecancomplementordetractfromeachother红配红，白配白Redtored,whitetowhite,优质材料,6.葡萄酒与美食Wine&Food,基本原则Basics葡萄酒的酒体与食物的食体搭配Weightofwinematchesweightofdish葡萄酒的风味与食物的风味相得益彰Wineflavormayechowithfoodflavor葡萄酒的风味可以与食物形成对比Wineflavormaycontrastwithfoodflavor复杂的菜配简单的酒，简单的酒配复杂的菜Complexwineswithsimpledishes,simplewinewithmorecomplicateddishes,优质材料,6.葡萄酒与美食Wine&Food,各种成分的互相作用Componentstheinteract酒精显热Alcoholaccentuatesheat甜显酸Sweetnessaccentuatesacidity甜可以降低另外一种甜味Sweetnessreducesperceptionoftannin脂肪和蛋白质减少单宁带来的感觉Fatandproteinreduceperceptionoftannin食盐减少单宁带来的感觉Saltreducesperceptionoftannin,优质材料,6.葡萄酒与美食Wine&Food,一般来说，葡萄酒都可以用来配菜，而且葡萄酒行业有句俗话叫“红酒配红肉，白酒配白肉。”讲的就是葡萄酒和菜肴的搭配。Generallyspeaking,wecanparefoodwithwinesandtheresasaying:RedMeatgoeswithRedWinewhileWhiteMeatgoeswithWhiteWine,所谓的红肉就是指那些味道比较浓的肉类RedMeatreferstothosekindsofmeatwithstrongflavor牛肉Beef/Steak羊肉Lamb猪肉Pork鹿肉Deer兔肉Rabbit狗肉Dog鸭肉Duck,白肉则是一些口味稍微清淡的肉类和其他的一些菜肴：Whitemeatmeansthoseplainmeatandotherkindsoffood海鲜Seafood鸡肉Chicken水果Fruit蔬菜Vegetable色拉Salad奶酪Cheese面食Pasta/Noodles,优质材料,6.葡萄酒与美食Wine&Food,葡萄酒有很多的种类，侍酒温度的选择对于品尝葡萄酒是至关重要的。一般来说，红葡萄酒可直接在室温下饮用，而白葡萄酒冰镇一下口味更佳。以下是一些葡萄酒的参考饮用温度：Theappropriateservingtemperatureisofgreatimportancetowinetasting.Theservingtemperaturesofwineareasfollows：,葡萄汽酒SparklingWine46香槟酒Champagne69酒体清淡的白葡萄酒LightBodiedWhiteWine69酒体适中的白葡萄酒MediumBodiedWhiteWine810酒体丰厚的白葡萄酒FullBodiedWhiteWine1416桃红酒RoseWine69酒体清淡的红葡萄酒LightBodiedRedWine1214酒体适中的红葡萄酒MediumBodiedRedWine16酒体浑厚的红葡萄酒FullBodiedRedWine18,优质材料,6.葡萄酒与美食Wine&Food,李子味Plum,薄荷味Mint,烟草和香料味TobaccoandSpicy,口感顺滑Velvety,草莓味Strawberry,黑梅味Blackberry,胡椒味Pepper,黑胡