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1、葡萄酒基础知识,版本号：10.6.12 (持续更新）,内容概述 Table of Contents,葡萄酒的种类 Wine Varieties 葡萄酒的起源 Origins of Wine 葡萄酒的酿造 Vinification 红白葡萄品种 Red volatile aroma molecules also reach the olfactory mucosa through the back of the oral cavity,葡萄酒的香气直接通过鼻孔吸入 Direct route taken by aroma molecules via the nostrils,香气分子通过口腔后端，
2、从而人体能够感觉到 Route taken by aroma molecules via the nasopharynx,5. 葡萄酒品尝 Wine Tasting,口感 Palate 甜味 Sweetness Dry, off-dry or sweet 酸味 Acidity Tingling sensation on sides of tongue Sour taste Low, medium or high,5. 葡萄酒品尝 Wine Tasting,单宁 Tennins Only necessary in a red tasting note Drying sensation on pa
3、late and gums Low, medium and high 酒精 Alcohol Heat in the mouth and throat low, medium and high 回味 Finish,5. 葡萄酒品尝 Wine Tasting,1-怎么品酒 How to taste a wine 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 Sip the wine and let it go around in your mouth,then take in some air to oxygenate the wine
4、and feel the nuances of the flavor 2-品什么 What to taste 1 - Attack given by acidity 感受葡萄酒特有的酸味给你的第一感觉,5. 葡萄酒品尝 Wine Tasting,2 Balance 感觉葡萄酒是否平衡 3 Body 感觉葡萄酒的酒体 4 - End of mouth 感受葡萄酒在嘴里的回味 5 - Length Stops 感觉回味在口中的延伸感,5. 葡萄酒品尝 Wine Tasting,结论 Conclusion 平衡度 Balance Harmony of flavor and other element
5、s 成熟 Maturity Requires aging, ready-to-drink or over-the-hill 品质 Quality Assessed using length, balance and range of flavor characteristics,6. 葡萄酒与美食 Wine & Food,基本原则 Basics 葡萄酒可以清口 Wine refreshes the palate between bites 食物和葡萄酒中的成分相辅相克 Elements in food and wine can complement or detract from each o
6、ther 红配红， 白配白 Red to red, white to white,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 Weight of wine matches weight of dish 葡萄酒的风味与食物的风味相得益彰 Wine flavor may echo with food flavor 葡萄酒的风味可以与食物形成对比 Wine flavor may contrast with food flavor 复杂的菜配简单的酒， 简单的酒配复杂的菜 Complex wines with simple dishes, simp
7、le wine with more complicated dishes,6. 葡萄酒与美食 Wine & Food,各种成分的互相作用 Components the interact 酒精显热 Alcohol accentuates heat 甜显酸 Sweetness accentuates acidity 甜可以降低另外一种甜味 Sweetness reduces perception of tannin 脂肪和蛋白质减少单宁带来的感觉 Fat and protein reduce perception of tannin 食盐减少单宁带来的感觉 Salt reduces percept
8、ion of tannin,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。 Generally speaking, we can pare food with wines and theres a saying: Red Meat goes with Red Wine while White Meat goes with White Wine,所谓的红肉就是指那些味道比较浓的肉类 Red Meat refers to those kinds of meat with strong fl
9、avor 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： White meat means those plain meat and other kinds of food 海鲜 Seafood鸡肉 Chicken 水果 Fruit 蔬菜 Vegetable 色拉 Salad 奶酪 Cheese 面食 Pasta/Noodles,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
10、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： The appropriate serving temperature is of great importance to wine tasting. The serving temperatures of wine are as follows：,葡萄汽酒 Sparkling Wine 46 香槟酒 Champagne 69 酒体清淡的白葡萄酒 Light Bodied White Wine69 酒体适中的白葡萄酒 Medium Bodied White Wine810 酒体丰厚的白葡萄酒 Full Bodied White Win
11、e1416 桃红酒 Rose Wine 6 9 酒体清淡的红葡萄酒 Light Bodied Red Wine1214 酒体适中的红葡萄酒 Medium Bodied Red Wine16 酒体浑厚的红葡萄酒 Full Bodied Red Wine18 ,6. 葡萄酒与美食 Wine & Food,李子味 Plum,薄荷味 Mint,烟草和香料味 Tobacco and Spicy,口感顺滑 Velvety,草莓味 Strawberry,黑梅味Blackberry,胡椒味Pepper,黑胡椒味 Black Pepper,Some White Wine Descriptors,青苹果味 Green Apple,甜瓜味 Melon,无花果味 Fig,桃子味 peach,菠萝味 Pine apple,柠檬味Lemon,热带水果味Tropical Fruit,爽脆感 Crisp,Thank You !,
