Wine_Training_BSA_version_Eng-Cn.ppt

1、Wine Understanding葡萄酒 简介,Presented by Dan Traucki & Stephanie Tan,on 24th Feb 2009,Overview 概述,Wine grape varieties and their features 酿酒葡萄的品种和特征 How to taste wine 如何品尝葡萄酒 How to serve different wines 如何斟用不同的葡萄酒 Wine with food 葡萄酒与实物的搭配 Wine storage 葡萄酒的储藏 Australian wine regions 澳洲葡萄酒产区,Wine Grape

2、Varieties & their features 酿酒葡萄的品种和特征,Many different grape varieties, Growing in Widely differing soils And microclimates, yield an Amazing range of different wines. 许多葡萄品种生长在不同的土质和小气候环境下，因此 可以产出让人意想不到的各种不同类型的葡萄酒。 Only main varieties will be discussed here today. 今天，我们只讨论主要的葡萄品种,Red Wine Grape Varie

3、ties 红葡萄酒的葡萄品种,Main red varieties 主要的红葡萄品种: Cabernet Sauvignon 赤霞珠 Shiraz/Syrah 西拉 Merlot 美乐 Minor red varieties 次要的葡萄品种: Cabernet Franc 品丽珠 Petit Verdot 小维铎 Grenache 歌海娜 Malbec 莫贝克,White Wine Grape Varieties 白葡萄酒的葡萄品种,Main white varieties 主要的白葡萄品种: Chardonnay 莎当妮 Riesling 雷司令 Minor white varieties

4、次要葡萄: Sauvignon blanc 长相思 Chenin blanc 白诗南 Colombard 哥伦巴 Pinot Gris 灰皮诺 Semillon 赛蜜荣,How to Taste Wine 如何品尝葡萄酒,Six simple steps 6个简单的步骤: Look 看 Swirl 打漩 Sniff 闻 Sip 品 Manoeuvre 调动 Spit out 吐出,Step 1：Look步骤1： 看,Pour no more than a quarter full 倒不多于四分之一杯 Look down from above to check 从上往下观看，查看酒的： The

5、clarity 透明度 not hazy or cloudy-looking 不模糊，不浑浊 The brightness 亮度 Tiny bubbles ( harmless) 小气泡（无害的） Its depth of color颜色的深度 How easily can you see the stem of the glass ? 你很容易就能看到杯子的杯干吗？,Tilt the glass 45and look again against white background to assess 把杯子朝着一面白色的背景倾斜45度然后再看它的: Its hue 色调 The rim of

6、the glass 红酒在杯中的边缘,Step 2: Swirl 步骤2:打漩,Before you smell the wine, give the glass a quick swirl 在闻酒之前先将酒在杯中迅速打漩 Look at the way wine clings to the glass and runs down it 观看粘附在酒杯壁的酒流下来的状态,Step 3: Sniff步骤3：闻,Put your nose right down to the glass and sniff deeply. Smell it again as needed but not repea

7、tedly 低下头对准杯口深深地吸气闻酒香。 如果需要可以再闻但不要反复太多次 Types of Aromas酒香种类 Fresh fruit (any particular fruit stands out?) 新鲜水果（明显的某种果香味道？) Dried fruit (raisins or prunes, perhaps?) 干果（葡萄干或干梅子的味道，也许？） Floral (roses?) 花香（玫瑰？） Vegetal (green pepper, grass?) 植物的香味（青椒，草？） Mineral (flint, wet stone?)矿物质（打火石， 潮湿的石头？） Ani

8、mal (leather, game?) 动物（皮革，野味？） Buttery (butter or cream?) 黄油香（黄油或奶油？） Spicy (black or white pepper?) 香料味（黑胡椒或白胡椒？） Nutty (walnuts, almonds?) 坚果香（胡桃， 杏仁？） Oaky (vanilla, toast?) 橡木味（香草，烤面包？） Honey (but dry or sweet?) 蜂蜜（但是是干或甜？） Citrus- oranges or lemons 柑橘香（橙子或柠檬？）,Step 4: Sip步骤4：品,Take a generous

9、sip, but not too large 喝较大一口， 但不要太大口了，否则您只能把它吞掉 Think carefully about the taste as you sip- the first tasting is usually the most vivid 在喝这一口时请仔细想想这一口的味道-一般来说第一口的味道是最生动的 Sweetness - tip of your tongue甜度-你的舌尖 Acidity - at the sides酸度- 舌头两边 Bitterness (tannin) - either side or at the back 苦味-（单宁酸）- 舌头

10、两边或者后部 Saltiness (not so much in any wine) 咸味（基本上没有任何酒有这种味道） Umami (a savoury taste) 涩味（一种美味可口的味道）,Step 5: Manoeuvre步骤5： 调动,Move the wine around your mouth, esp. over your tongue 搅动口中的葡萄酒，特别是舌头的上方 Suck air through the wine, carrying its aromas to the back of the throat 吸进一些空气，把酒香传输到喉咙的后部 Consider 考虑

11、 : Acidity: gives wines freshness and crispness 酸度：让酒尝起来新鲜爽口 Mouthfeel: Taste sensation does it stretch across the palate? 口感：整个味觉的感受？ Tannin: the mouth-coating substance 单宁酸： 覆盖嘴巴的物质 Oak: vanilla or toast橡木： 香草或烤面包 Body: light, medium, or full酒体：淡，中度或丰满 Balance: the harmony between sugar, acid, tan

12、nin and alcohol 平衡感：糖， 酸，单宁酸和酒精的协调,Step 6: Spit Out 步骤6： 吐出,After the tasting, spit out the wine to check品后将酒吐并感受 Aftertaste回味是否 is it clean,纯净 pleasing,爽口 and balanced 和谐 and does it last? (30 seconds or more represents some special wines.) 持续（一些特别的酒回味可持续30秒或更长） Please try to describe the wine you

13、just tasted in your own words. 请您对您刚才品尝的酒做出描述,Cabernet Sauvignon赤霞珠,Successful, adaptable, widely traveled, and enduringly popular 非常成熟，适应力强，分布广泛，非常受欢迎的品种。 Key grape flavors 葡萄的味道基调: Mint薄荷 Blackcurrant黑加仑 Pencil shavings铅笔削 Chocolate巧克力,Main styles 主要风格: Dry red 干红 Medium to full-bodied 中度到丰满的酒体 In

14、fluence of oak 橡木的味道 When 饮用时间: Australia: Most ready when release 澳大利亚：上市时饮用最佳 More expensive: 4-8yrs 比较昂贵的: 4-8年窖藏后饮用 Match with 搭配： Most types of food 多种食物 Esp. red meat 红肉搭配尤佳,Shiraz/Syrah西拉,Australia is world renowned for its Shiraz, esp. SA. 澳洲以西拉闻名于世， 特别是南澳洲的西拉 Key grape flavors葡萄的味道基调: Berri

15、es 浆果类 Black pepper 黑胡椒 Spice 香料 Chocolate 巧克力,Main styles 主要风格: Dry red 干红 Full-bodied 酒体丰满 Spicy 辛辣 When 饮用时间： Top Australian: when released 顶级澳洲红葡萄酒：上市时即可饮用 Ages well 越陈酿越好 With 搭配 Big wine for big flavoured foods 风味强劲的酒与味道浓烈的食物搭配,Merlot 美乐,Similar to Cabernet Sauvignon but softer, lush er, less

16、austere 近似于赤霞珠，但更加柔和，味美和简朴 Key grape flavors 主要基调: Plum 李子 Black cherry 黑樱桃,Main styles 主要风格: Medium-bodied 中度酒体 A blending partner 混合酒的伴侣 Less tannin 少许单宁酸 Less acidity 少许酸度 When 饮用时间： Should be drunk young 应该葡萄酒年轻的时候饮用 Ready when released 上市即可饮用 With 搭配： Red meat 红肉,Chardonnay 莎当妮,Famous, fashiona

17、ble, the ultimate crowd-pleaser 知名，时尚，广受大家欢迎的品种 Padthaway, SA is famous for Chardonnay in Australia 产自南澳洲帕斯威地区以其夏敦埃闻名于世 Key grape flavors 味道基调: Butter 黄油 Peach 桃子 Tropical Fruit 热带水果,Main styles 主要风格: Full-bodied 酒体丰满 Influence of oak 橡木的味道 When 饮用时间： Top Chardonnay: up to 10yrs 顶级莎当妮：10年以上 Most wit

18、hin 4 yrs 绝大部分在四年内饮用 With 搭配： Fish & Chicken 鱼肉和鸡肉,Riesling 雷司令,One of the worlds supreme grape varieties 世界顶级葡萄品种之一 Key grape flavors 味道的基调: Apple苹果 Lime酸橙 Honey蜂蜜 Citrus 柑桔,Main styles 主要风格: Australian Riesling is bone dry and crisp澳洲雷司令干纯且爽口 When 饮用时间： Drink young 酒年轻时饮用 With 搭配 An excellent aper

19、itif 极好的开胃酒 Lightly-spiced dishes 微辣的菜肴,How to Serve Different Wines 如何斟用不同的葡萄酒,Choose the right glass 选择适合的酒杯 Decanting 醒酒 the older, bigger wines 年份长，口味较重的酒 Also helps younger oaky wines to breathe, enhance its aroma and soften up the tannin 也可以帮助年轻的橡木味道较重的葡萄酒与空气有更多接触来提高酒香味并使单宁酸变柔和 Serve at the su

20、itable temperature 在合适的温度下斟用,Serving Temperature 斟用温度,Red Wines 红葡萄酒 Best temperature for most red wines, esp. full-bodied, oaky red wines 对大多数红葡萄酒来说，特别是酒体丰满的，带橡木味的红酒 18C Light-bodied & Rose 淡酒体和玫瑰红酒: Cool (half to an hour in the fridge before serve) ： 温度较低（饮用前在冰箱冷藏半小时到1小时）,White Wines, and Sparklin

21、g Wines 白葡萄酒和起泡酒 Range between 6-10C 6-10C 之间 Light-bodied white, and most sparkling whites should be serve towards lower end of the range (6-8C) 淡酒体的白葡萄酒和起泡酒葡萄酒最适合在6-8摄氏度饮用 Fuller-bodied whites towards higher end of the range (10C)酒体丰满的白葡萄酒适合在10摄氏度左右饮用,Wine with Food 葡萄酒和食物的搭配,Flavour, taste and te

22、xture in the glass, Flavour, taste and texture on the plate It comes as no surprise that the worlds of wine and food are so closely linked. 杯中的味感， 口感和质感 口中的味感， 口感和质感 - 葡萄酒和食物相辅相成的亲密关系 这一点也不出乎意料,Guideline 指南,Aim for matches where the characters of the food and wine complement each other. 着重于食物的特点和葡萄酒

23、的特点互补的搭配 The power 强劲度 The texture 质感 The types of flavors 味道类型,Match the Power能量的搭配,Match the Texture质感的搭配,Match the Flavour 味道的搭配,Australian Wine Regions澳大利亚葡萄酒产区,All the Australian wine regions are located below the Tropic of Capricorn 所有的澳洲葡萄酒产区都座落于南回归线以下 Wine Zones 葡萄酒产区: South Australia8南澳洲-8个

24、 Victoria6维多利亚-6个 New South Wales8 新南威尔士-8 Western Australia5西澳洲-5个,Australian Wine Regions澳大利亚葡萄酒产区,South Australia is the powerhouse of wine industry in Australia.,南澳洲是澳洲葡萄酒工业的发电站。 因为它生产50%以上的从澳洲出口的的葡萄酒,Australian Wine Regions澳大利亚葡萄酒产区,SOUTH AUSTRALIA 南澳州: 5 Main grape growing regions 五个主要葡萄生长区域 Riverland largest region -very warm climate makes good commercial wines 河地地区 最大的区域 非常温和的气候 ，适于酿造高产量的商业化葡萄酒 Barossa valley warm climate makes great Shiraz 布罗莎山谷 温和的气候，出产著名的西拉 McLaren Vale warm climate