葡萄酒基础知识

1、，经典综合酒知识教育，红酒博www。RedWineB，红葡萄酒博www。RedWineB，葡萄酒基础，版本号：10.6.12(持续更新)，红葡萄酒博www。RedWineB，内容概述Table of Contents，葡萄酒种类Wine Varieties葡萄酒的起源Origins of Wine葡萄酒酿造的Vinification红白葡萄品种red volatile armoma mollegs also reach the olfaceRedWineB，5 .品酒Wine Tasting，口感Palate甜Sweetness Dry，Off-dry or sweet酸acidity tin

2、gling sensing on sides of tongue southr tasks low，mediumRedWineB，5 .品酒Wine Tasting，丹宁恩ins only nec essary in a red tasking note drying sensing on pallate and gums low，medium and high酒精alcool heat in the mouthRedWineB，5 .品酒wine tasticing，1-如何品酒How to taste a wine把一口小酒放进嘴里，让嘴里的所有部分接触到酒，取几口空气，散发出酒的香气，S

3、ip the wine and let it go around in your mouting红葡萄酒exav，5。品酒Wine Tasting，2 Balance葡萄酒是3体感觉的葡萄酒身体4-end of mouth酒在嘴里感觉到的后味5-Length Stops是在嘴里感觉到的扩张感觉，红葡萄酒bo www。红葡萄酒exav，5。品酒Wine Tasting，结论Conclusion balance harmony of flavor and other elements成熟Maturity Requires aging，Ready-to-drink or over-drinkRedW

4、ineB，6 .葡萄酒和美食家Wine Food，基本原则Basics葡萄酒是Wine refreshs the pallate between bites食品和葡萄酒的成分是相辅相成的elements in Food and Wine can complement or deract from each other red红葡萄酒和6。酒和美食家Wine Food，基本原则Basics酒的味道和食物烹饪的搭配weight of Wine matches weight of dish酒的味道和食物的味道完美结合Wine flavor may echo with Food flavor酒的味道可

5、以与食物形成对比Wine flavor may echoRedWineB，葡萄酒和食物Wine Food，各种成分的相互作用Components the interact酒精滴定Alcohol accentuates heat甜酸Sweetness accentuates acidity甜味是另一种甜酸sweetness reducesRedWineB，6 .葡萄酒和美食家Wine Food，一般可用于配酒做饭，葡萄酒行业有“配红肉和白肉的葡萄酒”的说法，谈葡萄酒和烹饪的搭配。Generally speaking，we can pare food with wines and theres a

6、 saying : red meat goes with red wine while white meat goes with white wineRedWineB，6 .葡萄酒和美食家Wine Food，葡萄酒有很多种。亲子温度的选择对品酒很重要。一般红酒最好在室温下直接喝，白葡萄酒能使冰的味道更好。以下是一些酒的参考饮酒温度：the appropriate serving temperature is of great importance to wine tating .serving temperatures of Wine are as follows:汽酒Sparkling Wine 46香槟Champagne 69葡萄酒淡白葡萄酒Light Bodied White Wine69适度白葡萄酒Medium Bodied White WhiteRedWineB，6 .酒和美食家Wine Food，李子味Plum，薄荷味Mi