愛菲拉酒莊葡萄酒培訓(xùn)

1、愛菲拉酒莊愛菲拉酒莊Training guideline培訓(xùn)指南培訓(xùn)指南oWho can deliver? 誰來培訓(xùn)？oTarget audience 培訓(xùn)對象oTime 培訓(xùn)時(shí)間oMaterials checklist: 材料清單oAll sales and training managers 所有的銷售培訓(xùn)經(jīng)理oAll restaurant staff 所有餐廳員工oLecture 60 minutes 講課 60分鐘oExam 10 minutes 考試 10分鐘oCD-Rom, Lap-top, Projector, exam sheets, printed materials, wi

2、ne list of the client , 1 bottle of wine for tasting 光盤、手提電腦、投影儀、試題、印刷品、酒單的客戶端,1瓶品嘗葡萄酒I Wine HistoryII Alcoholic BeveragesIII Definition of WineIV Components of wineV Types of wineI 葡萄酒歷史II 含酒精飲料III 什么是葡萄酒IV 葡萄酒的組成V 葡萄酒種類Table of Contents目錄目錄Table of Contents目錄目錄 VI 主要葡萄酒產(chǎn)國 VII 主要葡萄品種 VIII 酒標(biāo) IX 葡萄酒

3、單 X 葡萄酒服務(wù) XI 葡萄酒品嘗VI Main Wine CountriesVII Main Grape VarietiesVIII Wine Labels IX Wine list X Wine serviceXI Wine tasting Table of contents目錄目錄XII) Wine making processXIII) Main wine regionsFrance (Bordeaux, Burgundy, Champagne) ClassificationItaly (Piedmont, Tuscany, Veneto) Classification Spain

4、(Rioja, Catalonia) classificationXIIXII) ) 葡萄酒釀造葡萄酒釀造XIIIXIII) ) 主要葡萄酒產(chǎn)區(qū)主要葡萄酒產(chǎn)區(qū) 法國（波爾多，勃根蒂，香檳地區(qū)）分級 意大利（皮爾蒙特， 托卡納，維納圖地區(qū)）分級 西班牙（里奧哈，卡特盧那地區(qū)）分級Table of contents 目錄目錄美國，加利福尼亞，分級澳大利亞（南澳洲，西澳洲，新南部，維多利亞）新西蘭智利阿根廷南非XIV) 葡萄酒杯葡萄酒杯XV）葡萄酒保存葡萄酒保存USA, California, ClassificationAustralia (South Australia,Western Aust

5、ralia, New South Wales, Victoria)New ZealandChileArgentinaSouth AfricaXIV) Wine Glasses XV) Wine Conservation I Wine HistoryI 葡萄酒歷史Wine HistoryMiddle AsiaCaspian SeaMesopotamiaGaul (France)SpainGermanyAustriaSouth AfricaMexicoArgentina葡萄酒歷史葡萄酒歷史中東里海美索布達(dá)米亞法國高盧法國高盧西班牙西班牙德國德國奧地利奧地利葡萄牙葡萄牙南非南非墨西哥墨西哥阿根廷阿根

6、廷II Alcoholic BeveragesII 含酒精飲料Fermented Alcoholic Beverage發(fā)酵型酒精飲料發(fā)酵型酒精飲料oFruit-based alcoholic beverages Eg: Wine水果釀制的含酒精飲料 例如: 葡萄酒oGrain or vegetable based alcoholic beverages Eg: Beer, Chinese rice wine, Sakeo谷類和蔬菜釀制的酒精性飲料 例如：啤酒，中國黃酒，日本清酒During the fermentation process, yeast converts sugar into

7、alcohol and Co2在發(fā)酵期間，酵母把糖份轉(zhuǎn)化為酒精和二氧化碳Distilled Alcoholic Beverage蒸餾型酒精飲料蒸餾型酒精飲料oHistory: Mesopotamia 3500BC - First Distillation used for perfume making 歷史: 美索布達(dá)米亞，公元前 3500年 第一次蒸餾用于香水的制造oDistillation: Separation of liquids by evaporation 蒸餾: 利用蒸發(fā)原理將液體分開oSpirits: Distilled drinks produced by concentra

8、ting the alcohol present in a fermented liquid. 烈酒: 利用蒸餾原理濃縮酒精度oLiquors: Sweetened or flavored spirits 利口酒: 加香和增甜的烈酒oA few distilled alcoholic beverages: Whisky Vodka Rum Tequila Brandyo一些經(jīng)過蒸餾得到的酒精性飲料: 威士忌 伏特加 朗姆酒 龍舌蘭酒 白蘭地Tips：Cognac is a brandy produced exclusively in the Cognac region in France小知識

9、：小知識：干邑是法國干邑地區(qū)特產(chǎn)的白蘭地Distilled Alcoholic Beverage蒸餾型酒精飲料蒸餾型酒精飲料 Summary 摘要摘要 1) Fermented Alcoholic Beverages發(fā)酵型酒精飲料 2) Distilled Alcoholic Beverages 蒸餾型酒精飲料 Wine belongs to fermented alcoholic beverages葡萄酒屬于發(fā)酵型酒精飲料III Definition of Wine 葡萄酒的定義葡萄酒的定義oRipe & Healthy Grapes 成熟健康的 葡萄oCrush the berries,

10、release the juice and add yeast to the must.壓榨漿果, 使果汁流出并把酵母加入混合物oFermentation converts sugar into alcohol發(fā)酵把糖份轉(zhuǎn)化為酒精oWINE IS FERMENTED GRAPE JUICE 葡萄酒是經(jīng)過發(fā)酵的葡萄汁葡萄酒是經(jīng)過發(fā)酵的葡萄汁IV Components of Wineo Flavor Compounds (0.1%) o Color & Tannins (in red wines) (0.3%) o Acids (1%)o Sugar (0.1% dry - 8% sweet)o

11、Alcohol (10% table wines, 20% fortified wines) o Water (80%-90%)Notes: Approximate percentages by weightIV 葡萄酒成分葡萄酒成分o 含香物質(zhì)含香物質(zhì) (0.1%) o 色素和丹寧色素和丹寧 (紅葡萄酒) (0.3%) o 酸酸 (1%)o 糖份糖份 (0.1% 干干 - 8% sweet甜甜)o 酒精酒精 (餐酒餐酒10%, 加加強(qiáng)葡萄酒強(qiáng)葡萄酒20%) o 水份水份 (80%-90%)注注: : 以上為重量的大約百分比以上為重量的大約百分比V Types of wineV 葡萄酒種類Ty

12、pes of Wine （By wine making process） ChampagneCava Port, SherrySPARKLING WINE STILL WINEFORTIFIED WINE Other Sparkling wines葡萄酒種類葡萄酒種類 （按生產(chǎn)工藝分）（按生產(chǎn)工藝分） 香檳酒 卡瓦 缽酒,雪利酒 汽泡酒汽泡酒普通葡萄酒普通葡萄酒加強(qiáng)葡萄酒加強(qiáng)葡萄酒其他汽泡酒Types of Wine （By service sequence during a meal） SugaralcohollowhighlowhighBeginning of the mealEnd of

13、 the meal葡萄酒種類葡萄酒種類 （按用餐時(shí)上酒順序（按用餐時(shí)上酒順序 ） 糖份酒精低高低高用餐開始用餐開始用餐結(jié)束用餐結(jié)束 VI Main Wine Countries 主要葡萄酒產(chǎn)酒國主要葡萄酒產(chǎn)酒國o France法國法國 2*o Italy意大利意大利 1*o Spain西班牙西班牙3*oUSA美國美國 4*oAustralia澳大利亞澳大利亞6*oChile智利智利oArgentina 阿根廷阿根廷5*oNew Zealand新西蘭新西蘭oSouth Africa南非南非*Top six producers in volume產(chǎn)量前六名國家產(chǎn)量前六名國家 (Southern h

14、emisphere + USA)南半球美國南半球美國 (European Countries)歐洲國家歐洲國家Old World VS New World舊世界舊世界VS新世界新世界oIntegrate more the soil and climate factors. “Terroir”更能在酒中結(jié)合土壤氣候特征oLong tradition and history悠久歷史和傳統(tǒng) oGood visibility to the consumers客人容易理解oMain factor is the grape variety 主要根據(jù)葡萄品種oConsistent weather 相應(yīng)氣候o

15、Too much standardization標(biāo)準(zhǔn)太多oNot been produced for long ageing o儲(chǔ)存時(shí)間較短Old world 舊世界舊世界( European Countries 歐洲國家歐洲國家 ) ( Southern hemisphere + USA 南半球南半球 美國美國 ) Pros優(yōu)點(diǎn)優(yōu)點(diǎn)New World 新新世界世界Cons缺點(diǎn)缺點(diǎn)VII Grape Varieties葡萄品種Summary摘要摘要o8,000 grape varieties known in the world世界上目前已知的葡萄品種有8000種o1,000 grape va

16、rieties used for wine around the world世界上大約有1000種葡萄被制成葡萄酒o200 traditionally used in Italy 意大利大約使用200種葡萄o100 traditionally used in France 法國大約使用100種葡萄o50 traditionally used in Spain 西班牙大約使用50種葡萄oGrape variety, a major factor in the taste of a wine不同的葡萄品種，是影響葡萄酒品嘗的主要因素Main White Grape Varieties主要白葡萄品種

17、主要白葡萄品種White Grapes白葡萄品種白葡萄品種oChardonnay / 莎當(dāng)妮 oSauvignon Blanc / 白蘇維翁 oRiesling / 薏絲琳 oGewuztraminer / 格烏茲萊妮 oPinot Grigio / 灰皮諾oViognier / 威格尼White Grape Varieties 白葡萄品種白葡萄品種 Native to Burgundy 源于法國的勃根第地區(qū) Now worlds most fashionable & famous white variety 當(dāng)今最流行，有名的白葡萄品種 Creamy and full-bodied 口感柔和

18、飽滿 White fruits and nutty flavor白色水果及干果味Chardonnay莎當(dāng)妮莎當(dāng)妮White Grape Varieties 白葡萄品種白葡萄品種 Bordeaux, central Loire 波爾多，盧瓦爾河中部 Crisp acidity 清新爽口偏酸 Fresh and aromatic 清新果香芬芳 Citrus and Grassy 柑桔及青草味Sauvignon Blanc白蘇維翁白蘇維翁White Grape Varieties 白葡萄品種白葡萄品種Grown in Alsace, Germany, South Australia, Washing

19、ton State, etc 種植于阿爾薩斯，德國，羅納谷地區(qū), 南澳大利亞, 華盛頓Versatile (dry, tart wine to Sweet late-harvest wine) 變化多樣（可在口感較干到晚收型甜酒間變化）Floral and mineral flavor花香及礦物味Naturally high acidity天然酸度高A tremendous capacity to age可陳年 Riesling 薏絲琳薏絲琳White Grape Varieties 白葡萄品種白葡萄品種 Alsace, Germany, Austria 阿爾薩斯，德國，奧地利 Complex

20、, generous 層次分明，特征豐富鮮明 Lychee, rose, spices, clove notes 荔枝，玫瑰、丁香的辛辣味 Tropical Fruit & Cinnamon 熱帶水果味 & 肉桂味Gewurztraminer 格烏茲萊妮格烏茲萊妮White Grape Varieties 白葡萄品種白葡萄品種 Popular in Northern Italy 盛產(chǎn)于意大利北部 Fruili and Veneto 福茹利、維納圖 Fresh and Aromatic 新鮮，芬芳 Light color 顏色偏淡Pinot Grigio 灰皮諾灰皮諾 Northern Rhne

21、, Australia, California 北羅納谷, 澳大利亞, 美國加州 Prestigious Condrieu AOC 有聲望 的孔德里歐法定產(chǎn)地 Peach flavor 桃子香 Very low acidity 酸度極低Viognier威格尼威格尼White Grape Varieties 白葡萄品種白葡萄品種 Main Grape Varieties 主要主要葡萄品種葡萄品種 Red varieties 紅葡萄品種紅葡萄品種Cabernet Sauvignon / 加本力蘇維翁加本力蘇維翁 Merlot / 梅洛梅洛 Pinot Noir / 黑皮諾黑皮諾 Gamay /甘美

22、甘美 Shiraz (Syrah) / 設(shè)拉子設(shè)拉子 Sangiovese / 桑吉奧維斯桑吉奧維斯 Nebbiolo / 尼比奧羅尼比奧羅 Zinfandel / 仙芬黛仙芬黛 Tempranillo / 泰普妮洛泰普妮洛Red Grape Varieties紅葡萄品種紅葡萄品種 A classic Bordeaux grape 傳統(tǒng)波爾多葡萄品種 Full-bodied, tannic 酒體飽滿，丹寧較豐富 Very complex, long evolution 口味豐富， 陳年長 Blackcurrant, violet 黑加侖，紫羅蘭 Cabernet Sauvignon加本力蘇維翁

23、加本力蘇維翁 Red Grape Varieties紅葡萄品種紅葡萄品種 A traditional Bordeaux grape 傳統(tǒng)波爾多葡萄品種 Supple and round 口感柔順，飽滿 Black and red cherry 黑色及紅色櫻桃 Chocolate 巧克力Merlot梅洛梅洛Red Grape Varieties紅葡萄品種紅葡萄品種 King of Burgundy 勃根蒂之王 Cherry, raspberry 櫻桃、覆盆子 Spice notes 稍帶辛辣 Earthy complexities 泥土氣息 A silky texture, little tan

24、nins 絲般柔滑，丹寧較淡Pinot Noir黑皮諾黑皮諾Red Grape Varieties紅葡萄品種紅葡萄品種 Grape used to make Beaujolais 用來做寶祖利酒的葡萄 Light purple in color 酒體呈淺紫色 Fruity and light in tannins 果香濃郁, 口感柔和 To be drunk young 趁年輕時(shí)喝 Gamay 甘美甘美Red Grape Varieties紅葡萄品種紅葡萄品種 Mostly grown in Rhne Region, France, Australia 主要種植于法國羅納谷地區(qū), 澳大利亞 R

25、ich black and red berry fruit, plum 豐富的黑色、紅色漿果及李子味 Game and spice complexity 豐富的野味及辛辣味 Rich and full-bodied 口感豐富，酒體飽滿 Shiraz or Syrah 設(shè)拉子設(shè)拉子 Italys most common grape 意大利種植最廣泛的紅葡萄品種 Chianti 基昂蒂用此葡萄釀制 Brunello di Montalcino 蒙塔爾奇諾布魯諾 Lightly fragrant wines 酒香清淡 A distinct bitter cherry taste 獨(dú)特的苦莓味 Tig

26、ht tannins 強(qiáng)烈的丹寧味Sangiovese桑吉奧維斯桑吉奧維斯Red Grape Varieties紅葡萄品種紅葡萄品種Red Grape Varieties紅葡萄品種紅葡萄品種 Piemontese grape (Italy) 意大利皮特蒙地區(qū)的著名葡萄品種 Grape for Barolo & Barbaresco 釀制巴羅洛和芭芭羅斯克葡萄酒 Tannic, acidic and austere. 丹寧豐富、酸度適中、深沉 Complex, full-bodied 酒體飽滿，口味豐富 Better after more than 4 years aging 最好陳年4年以上N

27、ebbiolo尼比奧羅尼比奧羅 Mostly grown in California 主要種植于美國加州地區(qū) Deeply concentrated berry fruit 濃縮的漿果味 Jammy 果醬味 Intriguing spice notes 獨(dú)特香辣 A big finish 回味極佳 Zinfandel仙芬黛仙芬黛Red Grape Varieties紅葡萄品種紅葡萄品種Red Grape Varieties紅葡萄品種紅葡萄品種 The fine Spanish variety 很好的西班牙葡萄品種 Rioja, Valdepenas 里奧哈、瓦蒂盆娜地區(qū)， Elegant an

28、d aromatic 優(yōu)雅，芬芳Tempranillo泰普妮洛泰普妮洛VIII Wine Labels酒標(biāo)& How to Read Wine Label怎樣解讀酒標(biāo)怎樣解讀酒標(biāo)? & Winery 酒莊名酒莊名& Vintage年份年份& Alcohol Level酒精含量酒精含量& Net Volume 凈含量凈含量& (Name of Wine)酒名酒名& Grape Variety葡萄品種葡萄品種& Appellation產(chǎn)地產(chǎn)地& Classification等級等級Usual contents of a label 酒標(biāo)里包含的內(nèi)容 Sample from the New Worl

29、d 來自新世界的樣標(biāo)來自新世界的樣標(biāo) S Sample from the Old World 來自舊世界的樣標(biāo)來自舊世界的樣標(biāo) IX Wine Lists酒單酒單 IX Types of Wine list 酒單種類酒單種類o Wine list by region根據(jù)產(chǎn)區(qū)的分類根據(jù)產(chǎn)區(qū)的分類o Wine list by alphabetic order根據(jù)字母順序分類根據(jù)字母順序分類o Wine list by varieties根據(jù)葡萄品種分類根據(jù)葡萄品種分類o Wine list by intensity of wine根據(jù)葡萄的強(qiáng)度分類根據(jù)葡萄的強(qiáng)度分類o Others其他其他 X W

30、ine Service葡萄酒服務(wù) X Wine Service 葡萄酒服務(wù)葡萄酒服務(wù) Presentation of the wine list 介紹酒單 Take the order without hesitation 確認(rèn)訂單 The client asks for recommendations客戶要求推薦 Recommendations offered 建議 The client may doubt reinforce 客戶也許置疑加強(qiáng)你的推薦 Presentation of the wine 展示葡萄酒 Open the wine bottle 葡萄酒開瓶 Client taste

31、s the wine 客人品嘗葡萄酒 Wine rejections 拒絕葡萄酒 Precipitations & Sediments沉淀物 Pouring sequence 斟酒順序 Glass refill and reorder 葡萄酒續(xù)杯和加酒Simply ask who is going to order the wine 簡單詢問哪位客人會(huì)點(diǎn)酒The wine order is taken right after the order of the dishes 點(diǎn)餐完畢后點(diǎn)酒The client can : -either make his wine order without h

32、esitation客人會(huì)：毫不猶豫的點(diǎn)自己喜歡的葡萄酒-or the client may ask for a recommendation或者會(huì)要求服務(wù)員給與一定推薦Presentation of the Wine List 介紹酒單介紹酒單 Take the Order Without hesitations客人自主點(diǎn)酒客人自主點(diǎn)酒Listen to the client carefully 仔細(xì)聆聽客人的需求 Reformulate clearly his choice 再清楚無誤的重復(fù)他的選擇 You may congratulate him/her on the choice, es

33、pecially in front of their guests 你可以贊賞他/她的選擇，特別是在他們的客人面前 Never contradict him, respect his tastes 不要試圖更改他的選擇，尊重他的口味 Never criticize a wine 絕對不要質(zhì)疑他點(diǎn)的葡萄酒Recommendations 客人要求被推薦葡萄酒客人要求被推薦葡萄酒oListen pro-actively and gather information 仔細(xì)聆聽客人的需要，收集信息oThen give him a recommendation according to the dish

34、and his budget. 根據(jù)他的菜肴和預(yù)算，推薦相應(yīng)的葡萄酒 oPay attention to the circumstances & season 注意環(huán)境和季節(jié)的變化oOffer one or two recommendations, no more. Do not read the wine list！ 只提供一、兩個(gè)建議，絕對不要照讀酒單oJustify your choice briefly with a few words 簡短的介紹一下你的推薦Recommendation tips 推薦小貼示推薦小貼示 oTraditional drinkers 經(jīng)常飲用葡萄酒的客人經(jīng)

35、常飲用葡萄酒的客人oPromote the characteristics of the region 強(qiáng)調(diào)葡萄酒的產(chǎn)地oPromote the grape variety 強(qiáng)調(diào)葡萄品種的不同1.Region and appellation 產(chǎn)地 2.Vintage 年份1.Grape variety 葡萄品種2.Origin 產(chǎn)地( European clients 歐洲客人歐洲客人 ) ( Southern hemisphere USA clients 南半球南半球 美國客人美國客人 ) 剛開始接觸葡萄酒的客人剛開始接觸葡萄酒的客人What if the Client is in Doub

36、t?當(dāng)客戶猶豫不決時(shí)該如何做當(dāng)客戶猶豫不決時(shí)該如何做oShow him that you fully understood his request 說明你完全理解他的需要oPerhaps recommend him another wine 或許可以向他推薦其他的葡萄酒 oMost of the time, the client needs to be reassured 大多數(shù)時(shí)候，客人需要你進(jìn)一步肯定他的選擇o“To do so, tell him a few words about the vineyards, winemaker, recent wine tasting” 接下來，向他

37、介紹葡萄酒的酒園，釀造商，品酒辭.Presentation of the Wine出示葡萄酒出示葡萄酒 oShow the bottle and label standing on the right hand side of the person who ordered 站在點(diǎn)酒客人的右面，向他展示葡萄酒的瓶身和酒標(biāo)oNever hold the bottle by the neck 絕對不要握酒瓶的瓶頸oDo not shake the bottle. Be gentle. 不要搖晃酒瓶，拿放輕柔。oRed wine should be served at room temperature

38、 紅葡萄酒可以在室溫品嘗oWhite, 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、汽泡酒飲用前都必須冷藏，余下的葡萄酒要連瓶放入冰桶保溫Open the Wine Bottle葡萄酒開瓶葡萄酒開瓶oAlways open in the presence of the guest and never hide the label 當(dāng)著客人的面開啟葡萄酒，不要隱藏葡萄酒標(biāo)oDo not turn your back to your cus

39、tomer 不要背對你的客人oCut the foil below the neck with opener. Do not pierce the cork 用酒刀割開瓶封，不要刺穿軟木塞oBend the cork a little bit at the end to avoid making a noise拔出瓶塞底部時(shí)稍微彎曲一點(diǎn)，避免弄出噪音oPresent the cork upon successful removal from the bottle. Do not leave the Capsule on the table 順利開啟葡萄酒后，不要把鋁膜遺留在桌上 Give th

40、e Client a Taste of the Wine客人品酒客人品酒o Ask the guest who made the order to taste the wine 請點(diǎn)酒的那位客人先試酒o Pour approximately one soup spoon worth of wine into the glass of the designated guest 倒大約一湯匙的葡萄酒給指定的客人o Ensure approval is given before you go on pouring 點(diǎn)酒客人首肯后才為其他客人們侍酒Wine Rejections拒絕拒絕oCorkine

41、ss: If you smell mustiness or damp cardboard, then the wine is corked被橡木塞污染：如果有霉味或潮板紙的氣味， 說明酒已被污染oOxidation: Sometimes the wine can be oxidized, meaning it has been exposed to air過分氧化：葡萄酒和空氣過分接觸會(huì)被氧化Precipitations & Sediments 沉淀物沉淀物o Sometimes, one can find a deposit of crystals in wines在白葡萄酒中，有時(shí)會(huì)碰到一

42、些結(jié)晶狀沉淀。 - Tartaric Precipitations 酒石酸沉淀 Sediment can accumulate at the bottom of & 有年份的紅葡萄酒及 缽酒中會(huì)集結(jié)一些沉淀。 - Natural wine solids 葡萄酒中的天然固體物質(zhì) - Should be decanted 需要進(jìn)行醒酒 These in no way affect the wine quality, nor the consumers health這些都不會(huì)影響葡萄酒的質(zhì)量這些都不會(huì)影響葡萄酒的質(zhì)量 Wine Pouring Sequence侍酒順序侍酒順序oFrom the ri

43、ght hand side, pour the wine for ladies first, clockwise from the host, then for gentlemen in the same clockwise manner站在客人右邊，女士優(yōu)先，由主人開始順時(shí)針方向，接下來再是男士，同樣順時(shí)針方向oThe person who tastes the wine should be the last person to be poured a glass最后才將主人的酒杯加滿oTwist the neck a little bit at the end of the pour侍酒完

44、畢后稍微扭轉(zhuǎn)一下酒瓶 Glass Refill and Reorder續(xù)杯和加酒續(xù)杯和加酒 Glass refill 續(xù)杯續(xù)杯 Make sure you refill the glass as often as possible and respond to any request to stop the refill你必須每次都盡可能的為客人續(xù)杯，除非得到停止續(xù)杯的指令Recommend 2nd bottle or a new wine 加點(diǎn)第二瓶酒或再訂其他新酒加點(diǎn)第二瓶酒或再訂其他新酒 Always ask the host whether a 2nd bottle of the sa

45、me wine is required or different type of wine is preferred when there is less than 1/4 bottle of wine left當(dāng)少于1/4瓶酒時(shí)，應(yīng)該詢問主人是否還需要第二瓶或其他不同款的新酒Role Play 角色扮演角色扮演oAt least two persons至少兩個(gè)人: - The trainer acts as a client 培訓(xùn)師扮演客人 - The volunteer acts as the waiter 志愿者扮演侍者oFollow the sequence of the wine s

46、ervice including bottle opening and wine pouring 演示侍酒服務(wù)的順序包括開瓶和侍酒XI Wine Tasting Techniques 品酒技巧品酒技巧1) Appearance: Clarity, Brightness, Color and intensity視覺：澄清度，亮度，顏色及深淺2) Nose: Intensity and Aromas嗅覺：香氣及濃郁程度3) Taste: Balance, flavors and length味覺：平衡口味及留香 XII Wine making process 葡萄酒釀造程序Red wine紅葡萄酒

47、White wine白葡萄酒Ros wine玫瑰葡萄酒Sparkling wine汽泡酒Fortified wine加強(qiáng)葡萄酒Red Wine Making Process紅葡萄酒釀制過程紅葡萄酒釀制過程 oRed grapes are first crushed and de-stemmed, then placed into a container. 紅葡萄紅葡萄 先去梗壓榨，然后放入容器先去梗壓榨，然后放入容器oThe alcoholic fermentation will start, at the same time maceration is taking place 接下來，酒精

48、發(fā)酵就開始了，浸漬也在同步進(jìn)行接下來，酒精發(fā)酵就開始了，浸漬也在同步進(jìn)行oDuring that time the tannins, flavors and coloring substances will dissolve into what is going to become wine (the must).在此期間在此期間，丹寧、丹寧、香味及顏色等物質(zhì)逐香味及顏色等物質(zhì)逐 漸溶解入即將產(chǎn)生的葡萄酒中。漸溶解入即將產(chǎn)生的葡萄酒中。 White Wine Making Process 白葡萄酒釀制過程白葡萄酒釀制過程 Whilst red wines are fermented with

49、the skins and pips, the specificity of wine making process lies in the absence of maceration 紅葡萄酒和籽紅葡萄酒和籽,皮一起發(fā)酵皮一起發(fā)酵, 白葡萄酒釀白葡萄酒釀制過程的特別之處在于沒有浸漬。制過程的特別之處在于沒有浸漬。 When making a wine, the juice is separated from the skins immediately 釀制白葡萄酒時(shí)，果汁和果皮是壓榨后釀制白葡萄酒時(shí)，果汁和果皮是壓榨后馬上分離的。釀酒時(shí)，只使用葡萄汁馬上分離的。釀酒時(shí)，只使用葡萄汁。Ros

50、Wine Making Process 玫瑰葡萄酒釀制過程玫瑰葡萄酒釀制過程 If you allow only a few hours of maceration, the wine will pick up some coloration from theskins, and the wine is only . 如果僅有短時(shí)間的浸漬，葡萄酒的顏色就不如果僅有短時(shí)間的浸漬，葡萄酒的顏色就不會(huì)很深會(huì)很深 Only Champagne can use the direct blending of and wines to produce wines. 只有香檳可以直接使用白葡萄酒和紅葡萄酒只有

51、香檳可以直接使用白葡萄酒和紅葡萄酒 的混合來調(diào)制玫瑰葡萄酒的混合來調(diào)制玫瑰葡萄酒。oDuring a second fermentation, yeast converts sugar into alcohol and gas (Co2)在第二次發(fā)酵過程中，酵母把糖份轉(zhuǎn)化為酒精和氣體（二氧化碳）在第二次發(fā)酵過程中，酵母把糖份轉(zhuǎn)化為酒精和氣體（二氧化碳）3 methods / 種方法種方法Highest quality高質(zhì)量1 - Secondary fermentation in bottle 瓶中二次發(fā)酵瓶中二次發(fā)酵2 - Secondary fermentation in a tank 桶

52、中二次發(fā)酵桶中二次發(fā)酵3 - Carbonation 二氧化碳法二氧化碳法Sparkling Wine Making Process氣泡葡萄酒的釀制過程氣泡葡萄酒的釀制過程Lowest quality低質(zhì)量 Second Fermentation in Bottle瓶中二次發(fā)酵瓶中二次發(fā)酵oThe Traditional Method, used for the production of champagne and fine sparkling wines: 傳統(tǒng)的釀造方法，用于制作香檳和比較好的汽泡傳統(tǒng)的釀造方法，用于制作香檳和比較好的汽泡酒。酒。oA mixture of wine, s

53、ugar and yeast is added to the still wine and will set off a further fermentation in the bottle to create the sparkle. 把葡萄酒、糖和酵母的混合物加入一般葡萄酒中，把葡萄酒、糖和酵母的混合物加入一般葡萄酒中，會(huì)在瓶中引起第二次發(fā)酵產(chǎn)生汽泡。會(huì)在瓶中引起第二次發(fā)酵產(chǎn)生汽泡。 Tank Method & Carbonation 桶中二次發(fā)酵桶中二次發(fā)酵&二氧化碳法二氧化碳法o Tank Method: （or Charmat method） Dry base wine is pla

54、ced together with sugar and yeast in a sealed tank, then the second fermentation takes place. 桶中發(fā)酵：將靜止干葡萄酒作為基酒，加入糖和酵母，放入密封的酒桶中發(fā)酵：將靜止干葡萄酒作為基酒，加入糖和酵母，放入密封的酒桶中進(jìn)行二次發(fā)酵。桶中進(jìn)行二次發(fā)酵。 Chief Advantage: a much lower cost, but quality cannot match the traditional method 主要優(yōu)點(diǎn)：成本大幅度降低，但是難以達(dá)到傳統(tǒng)方法釀制的質(zhì)量。主要優(yōu)點(diǎn)：成本大幅度降低，但

55、是難以達(dá)到傳統(tǒng)方法釀制的質(zhì)量。o Carbonation: artificially added bubbles. Very inexpensive but low quality 二氧化碳法：人工加入汽泡，非常便宜，但是質(zhì)量較低二氧化碳法：人工加入汽泡，非常便宜，但是質(zhì)量較低。Fortified Wines 加強(qiáng)葡萄酒加強(qiáng)葡萄酒oWines in which grape based spirit is added either after the fermentation or during the fermentation. 在發(fā)酵后或發(fā)酵過程中，加入由白蘭地在發(fā)酵后或發(fā)酵過程中，加入由白

56、蘭地oThis operation is called the fortification of the wine這個(gè)過程叫做葡萄酒的加強(qiáng)。這個(gè)過程叫做葡萄酒的加強(qiáng)。oExamples: 1）Port （Fortified during fermentation） 2）Sherry （Fortified after fermentation）例如：例如： 1） 缽酒缽酒 （發(fā)酵過程中加強(qiáng)）（發(fā)酵過程中加強(qiáng)） 2）雪利酒）雪利酒 （發(fā)酵后加強(qiáng)（發(fā)酵后加強(qiáng)）XIII Main Wine Regions 主要葡萄酒產(chǎn)區(qū) XIII Main Wine Countries 主要葡萄酒產(chǎn)酒國主要葡萄酒產(chǎn)酒

57、國Old World舊舊世界世界o France法國法國 2*o Italy意大利意大利 1*o Spain西班牙西班牙3*New World新新世界世界oUSA美國美國 4*oAustralia澳大利亞澳大利亞6*oChile智利智利oArgentina 阿根廷阿根廷5*oNew Zealand新西蘭新西蘭oSouth Africa南非南非*Top six producers in volume產(chǎn)量前六名國家產(chǎn)量前六名國家 (Southern hemisphere + USA)南半球美國南半球美國 (European Countries)歐洲國家歐洲國家French Wines法國葡萄酒法國

58、葡萄酒 oMother country for fine wines 優(yōu)質(zhì)葡萄酒的故鄉(xiāng)oOne of the highest levels of consumptions: 55 liters人均葡萄酒消費(fèi)高，55升/人oAOC terroir AOC產(chǎn)區(qū)的自然條件oComplete vineyards 酒莊眾多oThe barrel is a French invention 葡萄酒桶由高盧人發(fā)明French Wine Regions法國葡萄酒產(chǎn)區(qū)法國葡萄酒產(chǎn)區(qū)Bordeaux Wine Regions 波爾多產(chǎn)區(qū)波爾多產(chǎn)區(qū)Main appellations:主要產(chǎn)區(qū)Medoc：梅多克Gra

59、ves：格萊夫Sauternes：蘇丹Saint-Emilion：圣愛美隆Pomerol：寶物隆Bordeaux Wines波爾多葡萄酒波爾多葡萄酒oLeft bank: more suitable for Cabernet Sauvignon, Right bank for Merlot左岸：更適合種植加本力蘇維翁（赤霞珠），右岸更適合梅洛o1855 official listing of the best wines. 61 crus classes in 5 categories. 官方列出最佳葡萄酒：包括5大類、61種頭等苑葡萄酒o5 first growths: Chateau La

60、fite Rothschild, Chateau Latour, Chateau Margaux, Chateau Haut-Brion, Chateau Mouton Rothschild 五大酒莊：莎都拉菲城堡，拉圖城堡，瑪歌法定產(chǎn)區(qū)，布里翁高地古堡（奧比安）、木桐羅希爾古堡oRight bank: Top appellations are Saint-Emilion and Pomerol右岸：最高產(chǎn)區(qū)是圣愛美隆和寶物隆法定產(chǎn)區(qū)三大酒莊：白馬莊 奧頌莊 柏圖斯莊Burgundy Wines 勃根蒂葡萄酒勃根蒂葡萄酒oSome of the greatest wines in the wo