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1、葡萄酒浅谈 Wine derful内容概述 Table of Contents 1. 葡萄酒的种类 Wine Varieties 2. 葡萄酒的起源 Origins of Wine 3. 葡萄酒的酿造 Vinification 4. 红白葡萄品种 Red while Pinot Noir adds more weight and value to champagne.44香槟酒知识3 About Champagne 3 根据甜度，香槟酒分成5种： 干型有3种，最常见者含糖分在15克以下，叫“brut”（法文中有“原始粗犷”的意思） 另外两种含糖12到20克（叫“特干型”）和17到35克（法文中
2、叫“sec”，指） 适合搭配甜点的“半干型”（demi-sec，35到50克)和“甜型”（doux，50克以上)香槟酒 Champagnes fall down to 5 categories according to their sweetness. There are 3 dry types: brut (a French word meaning rude and rough) is the most common one containing sugar less than 15g; and the other two types contain sugar ranging from
3、12g to 20g (called “Super Dry”) and 17g to 35g (called “sec” in French). The champagnes that go well with desserts are demi-sec (35g to 50g sugar) and doux (more than 50g).45香槟酒知识4 About Champagne 4无年份香槟酒混合不同年份基酒调配而成，属“Brut”类型，是主流香槟酒，占80%以上市场份额；对用特别好年份葡萄出产的香槟，会推出“年份香槟”，这种香槟不添加其它年份基酒，一般浓厚耐久存，适与搭配酱汁丰富
4、的菜肴。“瑞皇家干型香槟”正是“brut”品类中的高档酒。一些酒商还推出“豪华级”香槟，以展现极致品质，这些极品通常采用特殊年份基酒，在瓶中长久培养，比一般香槟的气泡来得细腻持久，香味浓郁丰富，口感均衡，圆润厚常，有长久余香。因价格高昂，一 般专门用于特别庆典。“伯瑞路易丝精选特级干型香槟”正是这种豪华级香槟中的极品。A major type of champagne, non illsim, is a mixture of wines of different ages, it belongs to “Brut” type, taking up more than 80% market sh
5、are; the champagnes made from grapes of good years are called “Vintage Brut”, these types of champagnes do not mix with wines of different ages. They are thick and persevering, and go well with dishes dressed with soy sauce. “Swedish King Dry Champagne” is a top grade “brut”. Some wine makers also p
6、resent “Luxurious” champagnes to show the superior quality. These products are often made from wines of particular ages, and are kept in bottles for long period of time. They have fine bubbles, rich fragrance, balanced tastes, round flavors and lingering sweet-smelling. As the prices are extremely h
7、igh, they are only dedicated to special events. “Pommery Louis Superfine Dry Champagne” is a highest-grade product of the luxurious wines. 46香槟酒知识5 About Champagne 5好香槟标准：香气持久；气泡幼细如细砂、密度大、并能持续半小时到1小时；口感均衡复杂，层次感强，幼滑不酸涩。最佳饮用温度：香槟要冰凉饮用。非年份香槟在710之间，年份香槟在1012之间。大约放入冰箱两小时或放入一半冰一半水的冰桶三十分钟即可达到适饮温度。最佳储藏条件：无年
8、份香槟已经过两、三年甚至更久的窖藏，上市就已适饮。香槟怕光，尤其是太阳光、霓虹灯或卤素灯，久照容易产生怪味。家中如果没有控温酒窖，无年份香槟买回家后要直接放入冰箱，早日饮用。Standard for good champagne: lasting fragrance; bubbles are dense, fine and exquisite and can stay for half an hour to one hour; balanced taste, smooth and tender. Best temperature for consumption: best consumed w
9、hile cool. Non illsim should be consumed at a temperature of 710, and Vintage Brut should be consumed at a temperature of 1012. The temperature suitable for consumption can be reached after kept in fridge for two hours or in barrel with half ice and half water for 30 minutes. The best condition for
10、storage: Non illsim has been staying in cellar for two to three years or even longer, and can be consumed directly after purchase. Champagne should be kept in dark place far from sunlight, neon light and halogen light, long kept under which results in strange taste. If no temperature-controllable ce
11、llar is available, Non illsim should be kept in fridge after purchase and should be consumed early. 47香槟饮用方法 How to appreciate champagne 开瓶：去掉瓶口上的金属封套，旋松转紧的铁丝，去掉铁丝与金属帽，一手握紧软木塞，另一手旋转瓶 身，借瓶中二氧化碳压力软木塞会自然弹开。为了不让气泡喷出，开瓶时要压紧软木塞，让气体慢慢放 出，不发出“啵”的声音。酒杯：最好用直身杯和敞口杯，这种酒杯杯身纤长，可以延长酒中气泡上升时间，并且气泡从杯底升腾 的线条更长。饮用：轻轻晃动
12、酒杯，在香槟触摸舌尖前与空气充分接触；观看杯中香槟气泡上升，嗅闻迷人而变化多 端的酒香。不同品牌和年代的香槟口感不同，或浓或淡，或香气浓郁，充满芳草和果实味道或有土地粗 犷味道。Remove cork: remove the metal cover on the bottleneck, untie the iron wire, remove the iron wire and metal cover, hold the cork with one hand, and turn the bottle with the other, the cork will be removed by the
13、pressure of the CO2 inside the bottle. In order to prevent bubbles from blowing, hold the cork and slowly let out the air so that it will not “bang”. Cup: high and open cup are better used, because it is high and slim, bubbles come up slowly from the bottom. Consumption: shake cup lightly, so that t
14、he champagne can have sufficient contact with the air before it touches your tongue; watch the bubbles coming up in the cup, and smell the fine and rich fragrance. Champagnes of different ages and brands differ in tastes, some are thick, some light, some are with rich aroma, some give smell of grass
15、, fruit, or with rude and strong flavor. 新旧世界葡萄酒的对比 New VS Old 争论不断， 各有千秋Argue as always, each has its own merits 新世界酒 New World Wine欧洲境外国家的殖民化Colonization of countries outside Europe 旧世界酒 Old World Wine 欧洲境内传统国家Traditional Countries in Europe新旧世界葡萄酒的对比 New VS Old新世界 New World旧世界 Old World文化历史 与法律体
16、系19世纪开始种植 ，缺乏历史积累 ，法律多以地域区 分公元一世纪开始种 植，历史久， 沉淀 深 （ 法国）， 体系 严密 酿造工艺 与口感现代化生产， 工 业化。 口感多以 果香，香气为主， 易理解（惰性容器 ）种植，采摘，酿造 的传统方法， 香气 复杂， 味道丰富， 醇香（橡木桶）命名方法 与酒标简单，明了，区 域，种子种类，工 业化生产导致年 份，口感相近，价 格稳定复杂，严谨， 产地 ，产区分类， 气候 差异大，年份导致 性价比面对消费 群体年龄相对轻，酒 龄相对浅，渴望 尝试，选酒瓶颈 ，不墨守陈规， 喜欢品牌年纪稍长， 酒龄较 长，传统意识浓厚 ， 喜欢品评，钟情 小产地代表性国 家澳大利亚， 新西 兰， 南非， 美洲 国家.法国， 意大利， 西 班牙 德国。新世界 New World旧世界 Old Worldculture history and Cultivation star
