葡萄酒培训_饮食_生活休闲ppt课件

1、Inner Training公司内训On trade staff “In-job training葡萄酒知识培训. Table of Contents目录Wine HistoryAlcoholic Beverages Definition of Wine Components of wineTypes of wine一、葡萄酒历史二、含酒精饮料三、什么是葡萄酒四、葡萄酒的组成五、葡萄酒种类.Table of Contents目录六、主要葡萄酒产国七、主要葡萄种类八、酿制九、葡萄酒效力十、葡萄酒品味 Main Wine Countries Main Grape Varieties Wine Ma

2、king Wine service Wine tasting .I Wine History 一、葡萄酒历史中东里海美索布达米亚公元前3500古埃及公元前2500古希腊公元前1600年古罗马帝国公元前1000年法国高卢西班牙德国莱茵河流域奥地利公元前6世纪至公元1世纪公元1400-1600年南非墨西哥阿根廷1769加利福尼亚美国澳大利亚新西兰1788-1819游览者战争殖民.II Alcoholic Beverages二、含酒精饮料.Fermented Alcoholic Beverage发酵型酒精饮料Fruit-based alcoholic beverages Eg: Wine水果酿制的含

3、酒精饮料 例如: 葡萄酒Grain or vegetable based alcoholic beverages Eg: Beer, Chinese rice wine, Sake谷类和蔬菜酿制的酒精性饮料 例如：啤酒，中国黄酒，日本清酒During the fermentation process, yeast converts sugar into alcohol and CO2在发酵期间，酵母把糖份转化为酒精和二氧化碳.Distilled Alcoholic Beverage蒸馏型酒精饮料History: Mesopotamia 3500BC - First Distillation u

4、sed for perfume making 历史: 美索布达米亚，公元前 3500年 第一次蒸馏用于香水的制造Distillation: Separation of liquids by evaporation 蒸馏: 利用蒸发原理将液体分开Spirits: Distilled drinks produced by concentrating the alcohol present in a fermented liquid. 烈酒: 利用蒸馏原理浓缩酒精度Liquors: Sweetened or flavored spirits 利口酒: 加香和增甜的烈酒.A few distilled

5、 alcoholic beverages: Whisky Vodka Rum Tequila Brandy一些经过蒸馏得到的酒精性饮料: 威士忌 伏特加 朗姆酒 龙舌兰酒 白兰地Tips：Cognac is a brandy produced exclusively in the Cognac region in France小知识：干邑是法国干邑地域特产的白兰地Distilled Alcoholic Beverage蒸馏型酒精饮料. Summary摘要Alcoholic Beverages含酒精饮料 1) Fermented Alcoholic Beverages发酵型酒精饮料 2) Dis

6、tilled Alcoholic Beverages 蒸馏型酒精饮料 Wine belongs to fermented alcoholic beverages葡萄酒属于发酵型酒精饮料.III Definition of Wine 三、什么是葡萄酒O.I.V. 国际葡萄与葡萄酒组织对葡萄酒的定义：即葡萄酒只能是破碎或未破碎的新颖葡萄果实经完全或部分酒精发酵后获得的饮料，其酒精度不能低于8.5%V/V一些特定地域可降到7.0V/V。 .Ripe & Healthy Grapes 成熟安康的 葡萄Crush the berries, release the juice and add yeast

7、to the must.压榨浆果, 使果汁流出并把酵母参与混合物Fermentation converts sugar into alcohol发酵把糖份转化为酒精.IV Components of Wine四、葡萄酒的成分Flavor Compounds 呈味物质 (0.1%) Color & Tannins 色素和丹宁(in red wines) (0.3%) Acids 有机酸 (1%) Sugar 糖份 (0.1% dry - 8% sweet)Alcohol 酒精 (10% table wines, 20% fortified wines) Water 水份 (80%-90%) No

8、tes: Approximate percentages by weight.A reason to enjoy the wine为什么要喝葡萄酒世界卫生组织公布的世界六大安康饮料W.H.O.s recommandation of drinks1Green Tea 绿茶2Wine 葡萄酒抗衰老、软化血管、降血压、降血脂、助消化、佐餐性3Soybean Milk 豆浆4Yoghurt 酸奶5Rib soup 骨头汤6Fungus soup 蘑菇汤.V Types of wine五、葡萄酒的分类我们听说过有红葡萄酒、干型葡萄酒、起泡葡萄酒，那葡萄酒究竟是如何分的呢？按颜色划分：红葡萄酒、白葡萄酒、

9、桃红葡萄酒按含糖量划分：干型、半干型、半甜型、甜型按含糖量划分(起泡酒)：天然型、绝干型按照形状来分：静态酒白葡萄酒，红葡萄酒，桃红葡萄酒气泡酒香槟，Prosecco，Cava加强酒波特酒，雪利酒，利口酒.Organic wine什么叫有机葡萄酒根据有机食种类植规范和消费加工技术规范而消费的，经过有机食品颁证组织认证并颁发证书的一切食品和农产品。味道更能自然的表达葡萄产区的风土情况和葡萄本身的特质。 .Additive添加剂SO2&柠檬酸选择、廓清、抗氧、增酸、促溶解稳定易被分解挥发酸量添加.VI Main Wine Countries六、主要消费国两个阵营格局控制包装葡萄种类口味工艺规模新世

10、界旧世界(法国)公司与葡萄种植的规模都比较大以传统家族运营方式为主，规模相对较小注重科技与管理，受气候的影响相对较小，葡萄酒的质量相对稳定比较注重传统酿造工艺，受气候影响较大以果香型及突出单一种类风格为主，风格热情奔放以细致优雅型为主，较为注重多种葡萄的混合与平衡自在选择的葡萄种类世代相传的葡萄种类注重标示葡萄种类，颜色较为鲜明活泼注重标示产地，风格较为典雅与传统没有分级制度，普通著名优质产区的称号酒是质量的标志有严厉法定分级制度天然酵母，少量二氧化硫，无化学肥料，无鱼胶廓清，Grape varieties Summary葡萄种类摘要8,000 grape varieties known in

11、 the world世界上目前知的葡萄种类有8000种1,000 grape varieties used for wine around the world世界上大约有1000种葡萄被制成葡萄酒200 traditionally used in Italy 意大利大约运用200种葡萄100 traditionally used in France 法国大约运用100种葡萄50 traditionally used in Spain 西班牙大约运用50种葡萄Grape variety, a major factor in the taste of a wine不同的葡萄种类，是影响葡萄酒品味的

12、主要要素.VII Main Grape Varieties 七、常见葡萄种类 红色种类Cabernet Sauvignon：A traditional Bordeaux grape Full-bodied, tannic Very complex, long evolution Blackcurrant, violet赤霞珠：传统波尔多葡萄种类酒体丰满，丹宁较丰富，口味丰富， 陈年长，黑加仑，紫罗兰Merlot：A traditional Bordeaux grape Supple and round Black and red cherry Chocolate 梅洛：传统波尔多葡萄种类口感柔

13、顺，丰满黑色及红色浆果、樱桃、巧克力味 Pinot Noir：King of Burgundy Cherry, raspberry Spice notes Earthy complexities A silky texture, little tannins黑皮诺：勃艮第之王樱桃、覆盆子稍带辛辣泥土气味丝般柔滑，丹宁较淡Gamay：Grape used to make Beaujolais Light purple in color Fruity and light in tannin To be drunk young佳美：用来做薄弱来酒的葡萄酒体呈浅紫色果香浓郁, 口感柔和趁年轻时喝Syr

14、ah：Mostly grown in Rhne Region, France, Australia Rich black and red berry fruit, plum Game and spice complexity Rich and full-bodied 西拉：主要种植于法国罗纳河谷地域, 澳大利亚丰富的黑色、红色浆果及李子味丰富的野味及辛辣味口感丰富，酒体丰满.VII Main Grape Varieties 七、常见葡萄种类 白色种类Chardonnay Native to Burgundy Versatile and complex Good ageing potential

15、 White fruits and nutty flavor霞多丽：源于法国的勃根第地域复杂多变很好的贮藏潜力白色水果及干果味Sauvignon Blanc Bordeaux, central Loire Crisp acidity Dry and aromatic Citrus and Grassy长相思：波尔多，卢瓦尔河中部易碎，偏酸干性，芬芳柑桔及青草味Gewurztraminer Alsace, Germany, Austria Structured, generous Lychee, rose, spices, clove notes Tropical Fruit & Cinnamo

16、n 琼瑶浆：阿尔萨斯，德国，奥地利层次清楚，特征丰富鲜明荔枝，玫瑰、丁香的辛辣味热带水果味 & 肉桂味Riesling Grown in Alsace, Germany, South Australia, Washington State, etc Versatile (dry, tart wine to Sweet late-harvest wine) Floral and mineral flavorNaturally high acidity A tremendous capacity to age雷司令：种植于阿尔萨斯，德国，罗纳谷地域, 南澳大利亚, 华盛顿变化多样可在口感较干到晚收

17、型甜酒间变化花香及矿物味天然酸度高可陈年.VIII Wine Making 八、葡萄酒的酿造流程浸渍：红葡萄酒的酿造 直接取汁：白葡萄酒酿造 发酵葡萄浆果-葡萄酒 .Red wine making process 红葡萄酒酿造工艺流程葡萄原料破 碎装 桶主 发 酵翻 拌过滤、压榨换桶、后发酵沟兑、调配装 瓶冷却换桶、陈酿除 果 梗加SO2、调糖度通 入空 气皮 渣、酒 泥酒 泥酒 泥容器灭菌杀 菌.White wine making process白葡萄酒酿造工艺流程酒 泥原料挑选破 碎装 桶榨 汁、过滤装 桶调整糖度加SO2制备酒母主发酵过 滤换桶贮藏陈酿配 制装 瓶 杀 菌冷 却接种酵母除

18、 果 梗去果梗温度15-20C容器消毒皮 渣酒 泥酒 泥 .Champagne making process香槟的制造流程 Pinot noir Pinot Meunier Chardonnay 吐泥 装瓶 装瓶 Traditional method2ed fermentation in bottle.VIIII Wine serving九、侍酒.Presentation of the Wine出示葡萄酒 Show the bottle and label standing on the right hand side of the person who ordered 站在点酒客人的右面，向

19、他展现葡萄酒的瓶身和酒标Never hold the bottle by the neck 绝对不要握酒瓶的瓶颈Do not shake the bottle. Be gentle. 不要摇摆酒瓶，拿放轻柔。Red wine should be served at room temperature 红葡萄酒可以在室温品味White, rose and sparkling wines should be served chilled and put in an ice bucket between pouring 白葡萄酒、玫瑰葡萄酒、汽泡酒饮用前都必需冷藏，余下的葡萄酒要连瓶放入冰桶保温. G

20、ive the Client a Taste of the Wine客人品酒Ask the guest who made the order to taste the wine 请点酒的那位客人先试酒Pour approximately one soup spoon worth of wine into the glass of the designated guest 倒大约一汤匙的葡萄酒给指定的客人Ensure approval is given before you go on pouring 点酒客人首肯后才为其他客人们侍酒Wine Rejections回绝Corkiness: If

21、you smell mustiness or damp cardboard, then the wine is corked被橡木塞污染：假设有霉味或潮板纸的气味， 阐明酒已被污染Oxidation: Sometimes the wine can be oxidized, meaning it has been exposed to air过分氧化：葡萄酒和空气过分接触会被氧化. Wine Pouring Sequence侍酒顺序From the right hand side, pour the wine for ladies first, clockwise from the host,

22、then for gentlemen in the same clockwise manner站在客人右边，女士优先，由主人开场顺时针方向，接下来再是男士，同样顺时针方向The person who tastes the wine should be the last person to be poured a glass最后才将主人的酒杯加满Twist the neck a little bit at the end of the pour侍酒终了后略微改动一下酒瓶. Glass Refill and Reorder续杯和加酒 Glass refill 续杯 Make sure you re

23、fill the glass as often as possible and respond to any request to stop the refill他必需每次都尽能够的为客人续杯，除非得到停顿续杯的指令Recommend 2nd bottle or a new wine 加点第二瓶酒或再订其他新酒 Always ask the host whether a 2nd bottle of the same wine is required or different type of wine is preferred when there is less than 1/4 bottle

24、 of wine left当少于1/4瓶酒时，应该讯问主人能否还需求第二瓶或其他不同款的新酒.葡萄酒质量要素-Terroir 1、葡萄种类 2、气候 3、土壤 葡萄园的位置 4、湿度 5、葡萄园管理 6、酿酒技术 .Wine Storage葡萄酒的存储大多数也许超越世界九成的葡萄酒，都是预算好消费者买回家便会尽快开瓶饮用的，所以大多数既不用存放，甚至不宜存放。一个理想的酒窖，最好能维持13的“恒温 。并且要尽量防止震动。藏酒环境最好有70%的湿度。通用恒温酒柜.Best wine temperature to serve葡萄酒的最正确饮用温度红葡萄酒：饮用温度是18 左右桃红葡萄酒：饮用温度在

25、12左右，酒精度稍高的约在14-16。白葡萄酒：饮用温度在1012，酒龄高于5年的白葡萄酒可再低12。起泡葡萄酒：饮用温度在8-10。过夜冰镇甜葡萄酒：饮用温度在8-10。.X Wine Tasting Techniques 十、品酒技巧1) Appearance: Clarity, Brightness, Color and intensity视觉：廓清度，亮度，颜色及深浅2) Nose: Intensity and Aromas嗅觉：香气及浓郁程度3) Taste: Balance, flavors and length味觉：平衡口味及留香.AppearanceThe main reaso

26、n for looking at the appearance of a wine is that it can warn us of faults.外观察看最重要的作用是初步判别酒能否有缺陷有阅历的饮酒者可以进一步的判别酒的种类以及年份Nose *Taste甜度Sweetness酸度Acidity单宁感Tannin酒体酒精度Body继续性LengthConclusions:平衡Balance继续性Length浓郁度Intensity复杂性Complexity典型性Expressiveness.Gustation Principle味觉的原理.Wine regions in France法国葡

27、萄酒产区十大酒区Top 10波尔多Bordeaux西南产区South-West朗格多克-鲁西荣Languedoc-Roussillon罗纳河谷Rhone Valley博假设莱Beaujolais勃艮第Burgundy汝拉-萨瓦Jura-Savoie卢瓦尔河谷Loire Valley香槟Champagne阿尔萨斯Alsace普罗旺斯Provence .AOC Institution法国葡萄酒的等级分类原产地监控葡萄酒AOC 优良地域餐酒VDQS 地域餐酒VINS DE PAYS 日常餐酒VINS DE TABLE .Label tells you年份、种类、产地葡萄酒Questions:1、XX

28、年份酒，是指葡萄酒装瓶的年份还是葡萄采摘酿造的年份？地域评级级别年份产区AC原酒庄灌装酒庄名. XI Wine Lists酒单 .XI Types of Wine list 酒单种类Wine list by region根据产区的分类Wine list by styles & color根据葡萄酒类型分类Wine list by intensity of wine根据葡萄的强度分类 XII Wine Service葡萄酒效力 .XII Wine Service 葡萄酒效力 Presentation of the wine list 引见酒单 Take the order without hes

29、itation 确认订单 The client asks for recommendations客户要求引荐 Recommendations offered 建议 The client may doubt reinforce 客户也许置疑加强他的引荐 Presentation of the wine 展现葡萄酒 Open the wine bottle 葡萄酒开瓶 Client tastes the wine 客人品味葡萄酒 Wine rejections 回绝葡萄酒 Pouring sequence 斟酒顺序 Glass refill and reorder 葡萄酒续杯和加酒.Simply

30、ask who is going to order the wine 简单讯问哪位客人会点酒The wine order is taken right after the order of the dishes 点餐终了后点酒The client can : -either make his wine order without hesitation客人会：毫不犹疑的点本人喜欢的葡萄酒-or the client may ask for a recommendation或者会要求效力员给与一定引荐 Presentation of the Wine List 引见酒单 . Take the Or

31、der Without Hesitations客人自主点酒 Listen to the client carefully 仔细倾听客人的需求 Reformulate clearly his choice 再清楚无误的反复他的选择 You may congratulate him/her on the choice, especially in front of their guests 他可以赞赏他/她的选择，特别是在他们的客人面前 Never contradict him, respect his tastes 不要试图更改他的选择，尊重他的口味 Never criticize a wine

32、 绝对不要质疑他点的葡萄酒Recommendations 客人要求被引荐葡萄酒Listen pro-actively and gather information 仔细倾听客人的需求，搜集信息Then give him a recommendation according to the dish and his budget. 根据他的菜肴和预算，引荐相应的葡萄酒 Pay attention to the circumstances & season 留意环境和季节的变化Offer one or two recommendations, no more. Do not read the win

33、e list！ 只提供一、两个建议，绝对不要照读酒单Justify your choice briefly with a few words 简短的引见一下他的引荐.Recommendation tips 引荐小贴示 Traditional drinkers 经常饮用葡萄酒的客人Promote the characteristics of the region 强调葡萄酒的产地Promote the grape variety 强调葡萄种类的不同Region and appellation 产地 Vintage 年份Grape variety 葡萄种类Origin 产地( European c

34、lients 欧洲客人 ) ( Southern hemisphere USA clients 南半球 美国客人 ) New drinkers 刚开场接触葡萄酒的客人What if the Client is in Doubt?当客户犹疑不决时该如何做Show him that you fully understood his request 阐明他完全了解他的需求Perhaps recommend him another wine 或答应以向他引荐其他的葡萄酒 Most of the time, the client needs to be reassured 大多数时候，客人需求他进一步一

35、定他的选择“To do so, tell him a few words about the vineyards, winemaker, recent wine tasting 接下来，向他引见葡萄酒的酒园，酿造商，品酒辞.Presentation of the Wine出示葡萄酒 Show the bottle and label standing on the right hand side of the person who ordered 站在点酒客人的右面，向他展现葡萄酒的瓶身和酒标Never hold the bottle by the neck 绝对不要握酒瓶的瓶颈Do not

36、shake the bottle. Be gentle. 不要摇摆酒瓶，拿放轻柔。Red wine should be served at room temperature 红葡萄酒可以在室温品味White, rose and sparkling wines should be served chilled and put in an ice bucket between pouring 白葡萄酒、玫瑰葡萄酒、汽泡酒饮用前都必需冷藏，余下的葡萄酒要连瓶放入冰桶保温.Open the Wine Bottle葡萄酒开瓶Always open in the presence of the guest

37、 and never hide the label 当着客人的面开启葡萄酒，不要隐藏葡萄酒标Do not turn your back to your customer 不要背对他的客人Cut the foil below the neck with opener. Do not pierce the cork 用酒刀割开瓶封，不要刺穿软木塞Bend the cork a little bit at the end to avoid making a noise拔出瓶塞底部时略微弯曲一点，防止弄出噪音Present the cork upon successful removal from the bottle. Do not leave the Capsule on the table 顺利开启葡萄酒后，不要把铝膜遗留在桌上. Give the Client a Taste of the Wine客人品酒Ask the guest who made the order to taste the wine 请点酒的那位客人先试酒Pour approximately one soup spoon worth of wine into the glass of the designated guest 倒大约一汤匙的葡萄酒给指定的客人En