葡萄酒培訓(xùn)(三) 課件

3葡萄酒培訓(xùn)

-

3Training

guidelineWhocan

deliver?Target

audienceTimeMaterials

checklist: Training

managersRestaurantmanagers,key

barbartenders,

Sommeliers120minutes

lectureCD-rom,Laptop,Projector,flavorflacons,smallpiecesofapple,lemon,andsalt,Wineopener,1bottleofwine,

Decanter,Printedmaterials,exam

sheets培訓(xùn)索引演講者：聽眾：培訓(xùn)經(jīng)理餐廳經(jīng)理，酒吧高級招待，侍酒師120

分鐘課程10

分鐘測試

CD-rom， 筆記本電腦，投影儀，香味瓶,，小片蘋果及檸檬，鹽，開酒器，一瓶酒，醒酒器，資料，試卷時間:演講材料:IIIIIIIVDetailedwineregionsAdvancedWine

ServiceVintageFoodandwine

matching-Food&Winein

BalancebyJerryComfort,

Beringer- Traditional

ApproachTableof

Contents目錄IIIIIIIV詳細(xì)葡萄酒產(chǎn)區(qū)高級葡萄酒侍酒年份食物和葡萄酒的搭配-食物和葡萄酒的平衡貝靈哲酒莊Jerry

Comfort先生-傳統(tǒng)搭配Wine

managementTasting&TastingTechniquesVII Wine

closure葡萄酒管理品嘗葡萄酒及品酒技巧封瓶Tableof

Contents目錄IDetailedWine

Regions詳細(xì)葡萄酒產(chǎn)區(qū)波爾多美鐸高地格萊烏和貝沙克-雷奧蘭法定產(chǎn)區(qū)蘇丹法定產(chǎn)區(qū)圣愛美濃及龐馬洛法定產(chǎn)區(qū)二標(biāo)葡萄酒勃根蒂莎布利黃金谷魯茨谷博恩谷-

寶祖利地區(qū)Bordeaux-Medoc

Classification-GravesandPessac

Leognan-Sauternes-St-Emilionand

Pomerol-Second

LabelBurgundy-Chablis-Cote

d’Or-Cotede

Nuits-Cotede

Beaune-Cotes

Chalonnaise

and

Maconnaise-

莎若尼和馬可尼地區(qū)-BeaujolaisMainWine

Regions主要葡萄酒產(chǎn)區(qū)阿爾薩斯羅納谷盧瓦爾山谷朗克地區(qū)香檳區(qū)安布拉區(qū)納瓦拉華盛頓州澳大利亞加拿大AlsaceRhone

ValleyLoire

ValleyLanguedoc-RoussillonChampagneUmbriaNavarraWashington

StateAustriaCanadaBordeaux

Vineyards波爾多葡萄園Largestqualitywineproducingareainthe

world世界上最主要的優(yōu)質(zhì)葡萄酒產(chǎn)區(qū)。110000hectares,57differentAOC擁有110000公頃葡萄園，57個AOC產(chǎn)區(qū)Idealclimate:verypoorsoils,excellentdrainage.Oceanandriversregulatethe

climate理想的氣候條件：貧瘠的土壤，極好的排水條件。海洋與河流保證了氣候的穩(wěn)定性。?Mostofthewinesareblendedindifferentproportions大多數(shù)葡萄酒有不同葡萄混合釀造而成。Bordeaux

vineyards波爾多葡萄園Red

grape

varieties

/

紅葡萄品種Mainvarietals:Cabernetsauvignon,Cabernetfranc,

Merlot,主要品種：加本利蘇維翁、加本利弗朗、梅諾Othervarietals:PetitVerdotand

Malbec其他品種：小維多和馬爾白克White

grape

varieties/

白葡萄品種Semillon:goodabilitytorot, greatsweet

wines賽美戎：易腐爛，作甜酒的極佳品種SauvignonBlanc:aromatic;balancesacidityinwhite

wine白蘇維翁：氣味芬芳，平衡白葡萄酒中的酸Bordeaux

Region波爾多地區(qū)2vineareas

separatedbytheGaronne

river:Left

bankMédoc,PessacLeognan,Graves,

SauternesRight

bankSaintEmilion,

PomerolMedocWine

Classification美鐸高地葡萄酒分級Chateau:estateundersingleownership,whichmayormaynothaveacastleattachedto

it古堡：獨家擁有的物業(yè)，其中不一定要有城堡。1855:NapoleonIIIaskedtheBordeauxchamberofcommercetoproduceanofficiallistoftheirbestwines.1855：拿破侖三世讓波爾多商會以官方名義出具一份最佳葡萄酒名單。-

4+1-

14-

14-

10-

181st2nd3rd4th5thgrowthsgrowthsgrowthsgrowthsgrowths61classified

growths個特級酒莊+420Crus

bourgeois420個中級酒莊MedocMedoc美鐸高地法定產(chǎn)區(qū)?Saint

Estephe

: aromatic,mediumtannicquality圣愛斯特菲：芳香宜人，單寧適中Pauillac

: themostfullbodiedwines.Goodaging

potential?普伊勒：酒體最飽滿的葡萄酒。陳年潛力極佳。Saint

Julien

: more supple,lotsofsap,delicatebouquet圣朱里安：較柔和多汁。香味細(xì)致。Margaux

: finesseand

elegance瑪歌：口味純正、高雅。??Moulisen

Medoc

: aromatic,canbedrunk

earlier美鐸穆里斯：芳香宜人，能較早飲用。Listrac

: goodbody,ratherfruity,good

ageing凱瑟琳：酒體宜人、果香濃郁、陳年較好。Graves&

Pe sac

Leognan格萊烏和貝沙克-雷奧蘭法定產(chǎn)區(qū)?Largebandofvineyardwithsometop

chateaux.- Red and white

wines

- 紅，白葡萄酒大面積的葡萄園，擁有一些頂級的古堡酒莊?The

name

‘Graves’ isfromagravelbased

soil格萊烏得名于它以沙礫為主的土壤1953: Classification

of

the

Chateaux

/

酒莊分級?1987:CreationofPessac-Leognan

Appellation創(chuàng)建了貝沙克-雷奧蘭法定產(chǎn)區(qū)Goodproducers:ChateauHaut-Brion,,Chateau

Ferran優(yōu)質(zhì)酒莊：布里翁高地古堡,

法蘭古堡Sauternes蘇丹法定產(chǎn)區(qū)Sweetwines:BotrytisCinerea

-

a funguswhichdriesupthebayswith

a“noblerot”andconcentratesthesugar

level.甜酒: 貴腐菌，一種能讓葡萄粒干縮的菌類，濃縮葡萄中的糖分。Incredible

ageing

potential.

陳年潛力極佳Expensivewines-labourintensive,smallyields,highdependencyonweather價格昂貴（當(dāng)?shù)貏趧恿ι佟a(chǎn)量低、對氣候條件要求極高）Other

regions

of

Botrytisedwine世界可產(chǎn)貴腐菌型甜酒的地區(qū)--Barsac,Loire,Alsace,Germany,

Austria--

盧瓦爾、阿爾薩斯、德國、奧地利.Goodproducers:ChateauYquem,Chateau

Suduiraut優(yōu)質(zhì)產(chǎn)區(qū)：薏奎古堡、蘇笛洛古堡Saint-Emilion圣愛美濃法定產(chǎn)區(qū)?OntherightBankaroundthetownofLibourne,theredwines

areknownworld-widefortheir

quality.在利保妮縣的右岸，以紅葡萄酒的品質(zhì)聞名于世。?PrimarilyMerlotplantedwithsomeCabernet

franc主要種植梅洛及一些加本利弗朗Adiversityofsoilsallowavastofferingofgreat

wines土壤的多樣性為優(yōu)質(zhì)葡萄酒的種植提供優(yōu)良條件?Ithasitsownranking:55grandscrus,13Premiersgrands

crus有本地區(qū)的排名：55種特釀、13種佳釀GoodProducers:ChateauChevalblanc,Chateau

Angelus優(yōu)質(zhì)酒莊：白馬古堡，

晨鐘古堡Pomerol龐馬洛法定產(chǎn)區(qū)?OntherightBankaroundthetownofLibourne,theredwinesareknownworld-widefortheir

quality.位于利堡妮縣的右圍。以其紅葡萄酒的卓越品質(zhì)聞名遐邇。?Small

vineyard(780hectares/

公頃)80%ofthevineyardisplantedwith

Merlot.葡萄園面積較小,

80%的葡萄園種植梅洛葡萄。Thereisnoclassificationbuthassomeofthegreatestwines產(chǎn)區(qū)的葡萄酒品質(zhì)不相上下，但也有些特別優(yōu)秀的佳釀.?MoresupplethanthewinesofMedocandGraves;violetandtrufflearomas比美鐸地區(qū)和格萊烏地區(qū)的葡萄酒更飽滿Goodproducer:

Petrus優(yōu)質(zhì)酒莊：波都Second

Label二標(biāo)葡萄酒Winesproducedfromyoungvinesorparcelswhichdonotreachtheperfectionoftheclassified

growths:由較年輕的植株生產(chǎn)的葡萄酒或小批量未達到特釀品質(zhì)的葡萄酒：?Verygoodvaluefor

money非常物有所值?Ex例:Chateau

LatourChateauLafite

RothschildChateauMargauxChateauCos

d’EstournelLesFortsde

LatourCarruadesdeLafitePavillon

RougeLesPagodesde

CosBurgundy勃根蒂地區(qū)?30

000

hectares/公頃.

100%

in

AOC

butonly2%ofGrand

Cru100%

為AOC產(chǎn)區(qū)，但只有2%為頭等苑669

Climates種小氣候(AOC):specific“terroir”,sharedbyafewowners.很少幾個酒莊享有相同的自然環(huán)境Bestclimatesbetween230-320monthemid-hills 最佳的自然條件位于海拔230-320米的半山腰?Coted’or:CotedeBeauneandCotedeNuits. 32grand

crus.黃金谷：博恩谷和魯茨谷。32種特釀。2%10%100%

AOCChablis莎布利????MMaappWhite (differentdry

style)白葡萄酒（干度不同）ClosetoChampagnewithchalky

soil與香檳區(qū)較相似的白堊質(zhì)土壤Highmineralityandacidity,very

crisp.礦物質(zhì)豐富、酸度高、非常爽口Greenishcolor，subjectto

frost有點發(fā)綠的顏色，有霜凍7grandcrus,upto10-12yearsofageing7種特釀，葡萄酒可陳年10-12年P(guān)remierscrus,upo5-8years佳釀，可陳年5-8年Oneofthemostcopiedappellationinthe

world世界上被仿制最多的葡萄酒品種之一Goodproducer:Louis

Jadot優(yōu)質(zhì)酒莊：路易亞都Cote

d’Or黃金谷Cote

d’Or = Cote

de

Nuits + Cote

deBeaune黃金谷

=

魯茨谷 +

博恩谷AlltheredGrandCrusexceptone(Corton)aretobefoundintheCotedeNuits.–PinotNoir紅葡萄酒特釀（除了科通之外）都位于魯茨谷中-黑皮諾?LikewiseallthewhiteGrandCrusexceptone(theveryrareMusigny)lieintheCotedeBeaune. –

Chardonnay白葡萄酒特釀（除了很罕見的穆斯基尼外）都位于博恩谷中。Cotede

Nuits魯茨谷?200-800mwidth\

米20km

length

\

長,寬Landofgenerous,powerfulred

wines出產(chǎn)的紅葡萄酒大器而強勁Grandcrus15-25yearstoreach

peak特釀葡萄酒經(jīng)過15-25年陳年達到高峰。Firstgrowths20

years一等酒可陳年20年AOC5to15yearsAOC可陳年5-15年ClosVougeot:50hectares,80

owners馨若：50公頃，80個業(yè)主Goodproducer:Louis

Jadot優(yōu)質(zhì)酒莊：路易亞都Cotede

Beaune博恩谷?Beaune,capitalofburgundy

wines博恩：生產(chǎn)勃根蒂最好的葡萄酒?ThegreatestChardonnaysinthe

world出產(chǎn)世界上最好的莎當(dāng)妮Grandscrus:nutty,honeyandtoasted

bread特釀：堅果味、蜂蜜香和烤面包的味道?Lotsofbodyandvery

long

lasting 10-20

years酒體豐富、余味較長-10到20年?AOC:balancedandelegant4-5

years平衡而高雅

4-5年陳年Goodproducer:Louis

Jadot優(yōu)質(zhì)酒莊：路易亞都Cotede

Beaune博恩谷?RedwinesonthecotedeBeauneunder3

categories博恩地區(qū)的紅葡萄酒可分為3類-Tannicfirmwines,whoagewell:Pommard

Corton單寧強勁、陳年較好的葡萄酒：博瑪?shù)驴仆?Softertannicwines:Aloxe-corton,Chassagne-Montrachet,

Santenay…單寧較柔和的葡萄酒：埃洛克斯科通、查薩恩蒙查斯特、桑特尼……- Supple

wines: matureat4-5

years柔順的葡萄酒：4-5年成熟Goodproducer:Louis

Jadot優(yōu)質(zhì)酒莊：路易亞都CotesChalonnaise&

Maconnaise莎若尼和馬可尼地區(qū)CotesChalonnaise:ContinuityoftheCoteD’or.Cheaperwines.Mercurey,

Rully.莎若尼：緊挨黃金谷。出產(chǎn)的葡萄酒相對較便宜。梅酷瑞、茹利Thewhitewinesaredryand

freshThe redwinesarelighterthanthecote

d’or.白葡萄酒：干爽、清新紅葡萄酒：相對黃金谷的葡萄酒較清淡CoteMaconnaise:TransitionbetweenthenorthandthesouthofFrance. PuillyFuisse,

Saint-Veran馬可尼：連接法國南部、北部。勃根蒂的南邊波利、圣雯朊Goodproducer:Louis

Jadot優(yōu)質(zhì)酒莊：路易亞都Beaujolais寶祖利地區(qū)???Avastredwineregionwith22,000hectares.這是一片面積22,000

公頃的紅葡萄酒種植區(qū)。Red

grape

variety: Gamay.紅葡萄品種：甘美10AOC

Beaujolais-Villages10個寶祖利村

AOC產(chǎn)區(qū)10Crus,whichcannotbesoldas

Primeur十種特釀、不可作為新酒銷售。BeaujolaisNouveau:Specificallymadeforearlydrinking.Releasedonthe3rdThursdayof

November寶祖利新酒：專門釀來早飲的一種葡萄酒。在每年十一月的第三個星期四上市。Carbonicmacerationisaprocesswhichgivesveryfruitywines.用來使葡萄酒果味更加濃郁Goodproducer:Louis

Jadot優(yōu)質(zhì)酒莊：路易亞都Alsace阿爾薩斯7authorizedvarietiesforwine7種特許葡萄品種Riesling PinotGrisMuscat Gewurztraminer薏絲琳、灰皮諾、穆斯卡特、格烏茲萊妮Pinot

blanc, SylvanerPinot

noir白皮諾、希琬蕾黑皮諾4AllowedforAOCgrand

cru可用來制特釀AOC3NotallowedforAOCgrand

cru不可用來制特釀AOCGoodproducer:

Trimbach優(yōu)質(zhì)酒莊：婷芭克世家Alsace阿爾薩斯???AOCAlsaceand50AlsaceGrand

Crus阿爾薩斯AOC產(chǎn)區(qū)及50個阿爾薩斯特釀產(chǎn)區(qū)Greatdiversityofsoils.15000hectares土壤極其多樣。

15

000

公頃。Climate:verydry,goodsunexposure氣候：非常干爽、光照極佳。Sweetwinesbotritizedcanbe

named:貴腐甜酒VTmeans

‘Vendanges

tardives’: Late

harvest意味著：晚熟SGNmeans“Selectiondegrains

Nobles”意味著：優(yōu)質(zhì)果品OnlyregioninFrancefamousforvarietals

wines法國唯一一個以單種葡萄品種釀造聞名的地區(qū)Good

producer:

Trimbach 優(yōu)質(zhì)酒莊：婷芭克世家Rhone

Valley羅納谷VastAOCVineyard,

55,000hectares/

公頃.Over90%oftheproductionisred

wines廣大的AOC產(chǎn)區(qū),

55

000，紅葡萄酒占總產(chǎn)量的90%以上NorthRhone:mainlymono-varietal:Syrah,

Viognier,Roussane,

Marsanne北羅納谷：主要品種：設(shè)拉子、威格涅、柔汕、瑪汕SouthRhone:13varietiesallowedintheChateauneuf-du-Pape.BlendforCotesduRhone.MainlyGrenache南羅納谷：在Chateauneuf-du-Pape

.

地區(qū)允許種植13個品種的葡萄?；旌厢勗炝_納山麓葡萄酒。主要格娜詩Goodproducer:

E.Guigal優(yōu)質(zhì)酒莊：吉佳樂Loire

Valley盧瓦爾山谷?LongestriverinFrance,greatdiversityofclimates(Oceanic

tosemi-continental)and

soils.擁有法國最長的河流，

極大的影響了氣候（海洋性至半海洋性氣候）和土壤。?Chinon:CabernetFranc,easytodrink.PopularRestaurant

Wine.辛龍：加本利弗朗釀成。易于上口。是很受歡迎的餐廳用酒。?Pouilly-FumeandSancerre:SauvignonBlancexclusively.

Crispandaromatic,tobedrunkyoung,atthestartofthemealwith

fishandsea-food.Servingtemperature:8-10

C波梅和桑榭爾男爵：完全由白蘇維翁釀成。清爽宜人，香味豐富，年輕時飲用。開餐時與魚及海鮮共享。侍酒溫度：

8-10CGoodproducer:Henri

Bourgeois優(yōu)質(zhì)酒莊：亨利博盧瓦莊園Languedoc-Rou si

lon朗克地區(qū)?Longtraditionofwine

making悠久的釀酒歷史Mediterraneanclimateallowsaperfectmaturityofthegrapes地中海氣候讓葡萄得以完全成熟??300

000

hectares\公頃 1/3ofFrenchvineyard相當(dāng)于法國葡萄園總面積的

1/3“Newworld”regionof

France法國的“新世界”地區(qū)VDTAppellationduetononetraditionalAOC

varietals餐酒是沒有使用AOC的傳統(tǒng)品種Bigpotential,moreconsistent

weather潛力極大，氣候條件較持續(xù)Goodproducers:RobertSkalli,MasdeDaumas

Gassac優(yōu)質(zhì)酒莊：斯格利,

瑪?shù)卢敿嗡_Champagne香檳區(qū)SoilNature:Thechalkyrockdrainsallexcesswater,maintaininganappropriatehumiditylevelandlightness.土壤：白堊質(zhì)巖石能滲透所有多余的水份，保持適當(dāng)?shù)臐穸群凸饩€。

30,000hectares

/公頃PinotNoir:

Structure黑皮諾：香檳的骨架PinotMeunier:

Fruitiness皮諾門諾：提供果香、芬芳Chardonnay:freshnessand

finesse莎當(dāng)妮：讓香檳更顯清新、細(xì)致。Goodproducer:BOLLINGER

Champagne優(yōu)質(zhì)酒莊：首席法蘭西香檳Champagne香檳區(qū)PrestigeCuvee:Highestqualityvintage

wine特釀：高品質(zhì)的年份酒Sugar糖分Brut/干性Extra-sec/半干Sec/中性Demi-Sec/半甜Doux/甜15g

<12-20g17-35g35-50g>50gSedimentrecentlyRemoved,longeryeast

autolysis最近去除沉淀酵母有效期長R.D:‘RecentlyDisgorged’byBollinger是指首席法蘭西香檳的最近裝瓶Brunelodi

Montalcino蒙塔爾奇諾布魯諾????Brunello:QualityCloneof

sangiovese布魯諾：純種的桑吉奧維斯SmallquantityproducedaroundthetownofMontalcino,southofSienna,

Tuscany在塞那以南的蒙塔爾奇諾縣有少量生產(chǎn)One

of thefinestandmostlong-livedofItalianWines巴羅諾意大利出產(chǎn)的品質(zhì)最優(yōu)良、可陳年很長時間的葡萄酒之一Veryrobust,intense

bouquet強勁、香味濃烈Needsageingand

decanting.需陳年、飲用前需醒酒Goodproducers:

Ruffino,優(yōu)質(zhì)酒莊：魯芬諾Umbria安布拉區(qū)?16,

000hectares

/

公頃?TorgianowasthefirstDOCGin

Umbria多瑞諾是安布拉地區(qū)的第一個DOCG區(qū)Thefamouswinesare:Orvieto,

Torgiano,Brezza著名的葡萄酒有奧維亞、多瑞諾、清風(fēng)Goodproducer:

Lungarotti優(yōu)質(zhì)酒莊：龍格羅醍?InthemiddleofItaly,noseacontact.Atraditionalagriculturalregion 位于意大利中部，與海洋無接觸。傳統(tǒng)種植區(qū)。??Historicallyquantityproductionwine

region.傳統(tǒng)的優(yōu)質(zhì)葡萄酒產(chǎn)區(qū)18000

hectares戰(zhàn)地18000公頃LiedowntheEbrovalleyfrom

Rioja坐落于Ebro山谷的下游MainlyRedandRoseWines主要生產(chǎn)紅酒核桃紅葡萄酒Recentlyswitchtointernationalgrapequality

varieties最近開始運用國際流行的葡萄品種Navarra納瓦拉Goodproducers:BodegaJulian

Chivite優(yōu)質(zhì)酒莊：朱麗安史威特酒莊Washington

State華盛頓州??SecondbiggeststateproducerinUSA.Idealclimateforgrapegrowing美國第二大產(chǎn)酒地區(qū)

,

擁有葡萄成長的理想環(huán)境Philloxerafree,originalroot

stocks無蟲害，自然植株。Historicallywhitewine

dominations白葡萄酒曾占統(tǒng)治地位Todaytheredwinesare

superb現(xiàn)在紅葡萄酒也很優(yōu)秀。Columbiavalley,Yakimavalley,Puget

Sound哥倫比亞谷，亞克馬谷，帕杰特海峽Goodproducers:ChateauSteMichelle,Columbia

Crest優(yōu)質(zhì)酒莊：圣密夕、哥倫比亞谷Austria奧地利?Austriaisfamousforitswhitewinesandsweet

wines奧地利以白葡萄酒和甜酒而聞名。Sweetwinesareclassifiedaccordingtothesugarlevelofthe

must:甜酒根據(jù)酒渣中的糖度分級:KabinettweinSpatleseAusleseBeerenauleseTrockenbeerenauslese170g/liter190g/liter210g/liter250g/liter320g/

literEiswein:IcewineismadefromgrapeswithasugarcontentofatleastBeerenauleselevel.Grapesshouldbepickedandquicklypressedwhilestill

frozen.埃斯溫：釀造冰酒所用的葡萄糖度最少為Beerenaulese。 葡萄在冰凍狀態(tài)下被采摘并很快壓榨。Goodproducer:

Kracher優(yōu)質(zhì)酒莊：格萊士Canada加拿大Extremegrapegrowing

conditions擁有極佳的葡萄生長環(huán)境Biglakesregion,

Niagara四大湖區(qū)，尼亞加瓜區(qū)10,

000hectares公頃的葡萄園Grapevarieties:

Vidaland

Rieslingforlateharvest orIce

wine葡萄品種：維達和薏絲琳葡萄用于釀造晚收型葡萄酒或冰酒Harvestbetween 采摘溫度:-13to-10degrees

度Goodproducer:

Inniskillin優(yōu)質(zhì)酒莊：云嶙葡萄酒侍酒溫度醒酒汽泡酒如何侍酒雪利酒如何侍酒缽酒如何侍酒葡萄酒的年份I AdvancedWine

Service高級葡萄酒侍酒WineService

TemperatureDecantationHowtoserveSparkling

wineHowtoserve

SherryHowtoserve

PortWine

VintageWineService

Temperature葡萄酒的侍酒溫度?Correcttemperatureiscriticalinwineappreciation,attherighttemperaturethewineisalways

better合適的溫度在品酒過程中很重要，葡萄酒在適當(dāng)?shù)臏囟葧r飲用口感會更好。2

common

mistakes

made

at

the

restaurant:

餐廳中常見的兩個錯誤：-Thewhitewinesareserved

too

chilled. Coolisnot

cold!-Theredwinesareservedatthewrongroomtemperature.Nowineshouldbeservedabove18-19

degrees.白葡萄酒侍酒溫度過低。涼并不等于冰。紅葡萄酒在錯誤的室溫飲用。任何葡萄酒的飲用溫度都不應(yīng)超過18-19度。Temperature

Tips關(guān)于溫度的一些小訣竅Whites

winesNeverleavethewinesinthefridgetoo

longNeverusethe

freezerNeverputicecubesintothe

wine白葡萄酒不要把葡萄酒在冰箱中放置太長時間不要放置在結(jié)凍箱中不要在葡萄酒中加冰塊Temperature

Tips關(guān)于溫度的一些小訣竅Red

winesNeverbringthewinetoexcessiveroom

temperatureNeverputthewineclosetoaheat

source紅葡萄酒不要讓葡萄酒溫度超過室溫不要把葡萄酒放近熱源Temperature

Tips關(guān)于溫度的一些小訣竅Forall

wines:Donot

shake

them; handlethemwith

careSlowlybringthewinetotheright

temperature對所有的酒不要搖晃，小心拿放將葡萄酒逐漸調(diào)節(jié)到適當(dāng)?shù)臏囟?。Bearinmindthatintheglassesthewinequicklytakesonafewmore

degrees.葡萄酒倒入杯中，溫度會很快變化幾度。Winecanbekeptcoolbyusinganice

bucket葡萄酒可用冰桶冷卻WineServiceTemperature

Chart25242322Averagetemperatureoftherestaurantsand

housings2120191817Full-bodiedfineredwines,

Bordeauxstlye1615Delicatefinewine,Burgundy

style14Youngandfullbodiedred

wines13Full-bodiedfinedrywhitew

ines12Idealcellar

temperature11Youngandlightred

wines10Rosewines,primeurw

ines98Mostofthelightdrywhitewinesandthec

hampagne76Sweetw

ines543葡萄酒侍酒溫度表25242322餐廳和住家的平均溫度2120191817酒體飽滿的優(yōu)質(zhì)紅葡萄酒，波爾多型1615較精致的優(yōu)質(zhì)葡萄酒，勃根蒂型14年輕、酒體飽滿的紅葡萄酒13酒體飽滿、口感較干的白葡萄酒12酒窖的理想溫度11年輕、清淡的紅葡萄酒10桃紅酒、較一般的葡萄酒98大多數(shù)清淡、口感較干的白葡萄酒和香檳76甜酒543Decantation醒酒-- Separatean

old

wine from anydepositinthebo

tle將陳年的葡萄酒與其中的雜質(zhì)分離。Enablea‘closed’youngwineto

breathe讓年輕氣味未完全發(fā)散的葡萄酒“呼吸”。2

reasons

for

decantation

:

醒酒的兩個原因Decanting

Sequence醒酒步驟Donotshakethe

wineLightthe

candleCarefullyopenthe

bottlePlacethecorkona

plateTastethe

wineRinsethedecanterwith

thewine不要搖晃葡萄酒點燃蠟燭小心開瓶把瓶塞放在盤子上品嘗葡萄酒用葡萄酒潤洗醒酒器Decanting

Sequence醒酒步驟輕柔的倒酒；葡萄酒應(yīng)沿著醒酒器的邊緣流下。在倒酒過程中，蠟燭被放置在瓶邊，以便看清瓶底的沉淀。至沉淀處，即停止傾倒熄滅蠟燭。不要吹，以免造成不好的氣味Pourthewinegently;the

winehastoslideonthesidesofthedecanter.Duringtheprocess,thecandle

isplacedbelowtheshoulderofthebottle,creatingtransparency,soastoseeany

deposits.Liftthebottle(stoppouring)whenyoureachthelineof

depositExtinguishthe candle

withoutblowingonittoavoidthebadsmellHowtoServeSparkling

Wines氣泡酒侍酒???Holdthebottleatanangleof45degrees.45度傾斜拿酒。Donotpointthebottleendtowards

anyone不要將瓶口對著任何人Graspthecorkfirmlyand

twist

the bottle

toopen緊緊抓住瓶塞，轉(zhuǎn)動瓶子開瓶。Avoidaloud

bang不要讓開瓶聲很響Pourtwicetoavoidheavymousse分兩次傾倒，以免泡沫太多。Whileserving,holdthebottlebythebottomwithyourthumb在倒酒時，用大拇指插入瓶底凹處，拿住酒瓶。Sherryand

food雪利酒配菜?3Grapevarieties:Palomino,PedroXimenez,Muscatel3個葡萄品種：帕羅米諾、配卓西門內(nèi)、穆斯卡特?Finos:lightandfreshwithalmondflavorstobedrunkyoung.Serveasaperitif,orwith

tapas.菲諾：清新、有杏仁味。用作開胃酒或和開胃小吃共食。Amontillados:OldFinoswithmorebody,very

dry,after-tasteofnut.Servewithwhitemeatandstrongcheeses阿莫提蘭都：較陳年的菲諾，酒體較飽滿，口感干。余味中有堅果味。與白肉和濃奶酪搭配。Alcohol酒精度Serveat

*C飲用溫度15.5%7–8*C17.5%13-14*CGoodproducer:Garvey

Sherry優(yōu)質(zhì)酒莊：嘉味雪梨Sherryandfood

Pairing雪利酒與食物搭配?Olororos:themostfull-bodied,intensecolor,richnuttyflavor.Servewithgameandredmeat歐洛若若：酒體最飽滿、色澤深、豐富的堅果味Alcohol酒精度Serveat

*C飲用溫度15-16*C18%

Cream:SweetenedOlororos.Bestwithbakery

items克萊姆（奶油型）：加甜的歐洛若若。與烘烤食物搭配極佳。Goodproducer:Garvey

Sherry優(yōu)質(zhì)酒莊：嘉味雪梨3Grapevarieties:Palomino,PedroXimenez,Muscatel??Finos:lightandfreshwithalmondflavorstobedrunkyoung.Aperitifsand

tapas.Amontillados:OldFinoswithmorebody,verydry,after-tasteofnut.WhitemeatandstrongcheeseOlororos:themostfull-bodied,intensecolour,richnuttyflavor.Gameandred

meatCream:SweetenedOlororos.Bestwith

bakeriesAlcohol%Serveat

*C15.57-817.513-1415-1618Goodproducer:Garvey

SherrySherryandfood

Pairing雪利酒與食物搭配Port

Types缽酒種類??Rubyport(Youngwine)紅寶石缽酒（較年輕）Tawnyport(Old

port)茶色缽酒（老年份缽酒）Latebottledvintageport

(LBV)晚裝型缽酒Vintage

port年份缽酒Goodproducers:Taylor

’s,Fonseca優(yōu)質(zhì)酒莊：泰來、芳塞卡Servedat

roomtemperature室溫侍酒Portandfood

Pairing缽酒與食物搭配Allservedat

room

temperature 室溫侍酒HandletheVintagePortgentlybecauseofthedeposit,decantitafewhoursbeforeserving.年份缽酒中有沉淀，應(yīng)小心拿放。在飲用前幾小時進行醒酒。?Payattentiontothefragilecorkofanoldvintage

portForaperitifs,serveawhitedry

portDuringthemeal,serveadrierred

portFordessert,serveasweeter

port老年份的缽酒應(yīng)注意橡木塞比較易碎開胃酒：口感較干的白缽酒客用作開胃酒就餐中：可飲用相對較干的紅缽酒-

甜酒：較甜的缽酒Goodproducers:Taylor

’s,Fonseca好酒莊：泰來、芳塞卡Drywine

base干葡萄酒的基礎(chǔ)上Fino干雪利酒Oloroso甜雪利酒Addition

of

alcohol 酒精度的增加Complete

fermentation 完全發(fā)酵Grape

Juice葡萄汁Elaborationofdrywinearound11.5%

alc.為酒精度為11.5%左右的葡萄酒進行加強.Thenalcoholisaddedtoreach15.5%foraFinoor18%fora

Oloroso菲諾雪利酒，酒精度被加至15.5%。歐洛若若雪利酒，酒精度將被加至18%.0.0% 11.5% 15.5% 18% AlcSherryWine

making

proce s雪利酒釀造Goodproducer:Garvey

Sherry優(yōu)質(zhì)制造者：嘉味雪利Residual

sugar殘留糖份FortificationPeriod

加強過程Complete

Fermentation完整的發(fā)酵過程Grape

Juice葡萄汁Fermentationnaturallystops

at

around 16.5%alc酒精度達到16.5％左右，發(fā)酵會自然停止。Sweet甜 Half-Dry半干 Dry干Howtomake

Port缽酒酒釀造Goodproducers:Taylor

’s,Fonseca優(yōu)質(zhì)酒莊：泰來，芳塞卡III Vintage年份Vintage

Quality年份與品質(zhì)Greatvintage：Outstandinggrowingseasonproducingfullripenessandtypicalityfortheregion.極佳的年份：非常理想的成長環(huán)境讓葡萄充分成熟并充分反映出當(dāng)?shù)氐淖匀画h(huán)境。Difficultvintage:Duetobadweather,lackofsunlight,badviticultureetc...Winesthatfailtoreach

minimum

standard. Thankstoimprovedwinemakingandviticulture,therearefewer“bad”

vintages.一般

年份：不好的氣候條件、光照、栽培問題等造成。葡萄酒未達到最低標(biāo)準(zhǔn)。因為釀造和栽培技術(shù)的提高，“壞”

年份現(xiàn)在很少了。Vintage

Value年份與葡萄酒- Greatvintage

:極佳的年份Highprices

butlongwaittoreach

maturity價格昂貴，陳年時間較長- Difficultvintage

:一般年份：Underestimated,canbe

drunkearlier,atmoreaffordableprices品質(zhì)預(yù)計較差，能較早飲用，價格較低- Trade

tip

/

銷售小建議:Explaintotheclientthattheycanenjoythewineattherighttimefortheright

price.向客戶建議為相應(yīng)的場合、相應(yīng)的價位選擇合適的葡萄酒Vintagesaredifferent;donotgeneralize年份變化沒有相對規(guī)律Vintage

Chart年份表QUALITY1960's1970's1980's1990's2000'sEXCEPTIONAL19822000EXCELLENT196119701981199020011966197519831995200219781985199619861998198819991989VERY

GOOD19621971198419911964197319871992196719761979GOOD196019631972197419771980199319941997IVFoodandWine

Pairing食物與葡萄酒的搭配Food

and

Wine

in

Balance食物與葡萄酒的平衡搭配By

Jerry

Comfort

of

Beringer貝靈哲酒莊杰瑞康福特TheprinciplesofWineandFoodinBalanceprovidetheplatformforcreatinggreattastingfoodthatisdeliciouswithyouoryour

customer’sfavoritewine.Anydishthatisproperlybalancedwill

:葡萄酒與食物的搭配使您或您的客人用心愛的美酒讓食物的口味更加升華。FoodandWinein

Balance葡萄酒與食物的平衡FoodandWinein

Balance葡萄酒與食物的平衡Anydishthatisproperlybalanced

will:Tasteintenseandflavorfulwhetheritisbeing

servedwithwineor

not.單獨品嘗食物、再將美食與葡萄酒共享。比較其中口味濃淡和香氣的不同。

Allowanywineservedwiththedishtotastetrueto

itsintendedtaste.讓每一款與食物搭配的美酒盡顯它的本色。Five

TastesSALTSWEETSOURDrier(lesssweet)LessfruityMoreacidicMorebitterand

tannicBALANCEMAKESWINE

MILDERLessdry(sweeter)FruitierLessbitterand

tannicSaltyTastein

FoodSalt,soysauce,fishsauce,olives,olive

brineSourTastein

FoodVinegars,lime,lemon,drywine

reductionsSweetTastein

FoodSugar,mostfruit

andfruitjuices,

honeyUmamiTasteinFoodMAKESWINESTRONGERSAVORY/UMAMIMeats,seafood,

poultry,tomatoes,onions,greenvegetables,ham,bacon,saucesand

stocks

Anoteaboutspicyseasonings..

.

Spicyfoodwillexaggeratethetanninsandbitternessofawine.Saltandsouradditionstothefoodwillcounteractthiseffectonthe

wine.五種味道咸味香味甜味酸味讓葡萄酒相對強勁甜度減少（口感更干）果味簡淡酸度增加苦味及單寧味增強平衡讓葡萄酒相對柔和甜度增加果味更重苦味及單寧味減弱食物中的咸味食鹽、醬油、魚醬、橄欖、鹽橄欖食物中的酸味醋、酸橙、檸檬。減弱葡萄酒的干澀度食物中的甜味糖、大多數(shù)水果及果汁、蜂蜜食物中的香味肉類、海鮮、家禽、番茄、洋蔥、綠色蔬菜、火腿、培根、醬汁及枝干

對辣味菜肴的小提示:

辣味會加強葡萄酒中的單寧和苦味。

加入咸味、酸味會減弱它對葡萄酒的這種影響。Keepinmindthatoncethedishisproperlybalanced,anywinewillbedeliciouswithit-thereisnoneedtomakeanyfurtheradjustmentstothedishfordifferent

wines!如果菜肴的口味已達到平衡，任何葡萄酒與之相配都是可口的-沒有必要為不同的葡萄酒來改變菜肴的口味！Theprinciplescanbeappliedtoanydishthatyouarecookingand,inmostinstances,eventhefoodyouareeatinginarestaurantcanbesimplyadjustedatthetableifyourwinedoesnotmeetyourtaste

expectations.對正在制作的菜肴、甚至您已在餐廳享用的菜肴如果與葡萄酒未達到理想的口感，都可以根據(jù)一定的原則在餐桌上進行簡單的調(diào)整。Traditional

Approach傳統(tǒng)搭配FoodandWine

Pairing食物與葡萄酒的搭配FoodandWine

Pairing食物與葡萄酒的搭配Thesuccessoffoodandwinematchingisachievedwhenthefeelinggeneratedbytheircombinationreachaperfectbalance,difficulttoobtain

individually.葡萄酒與食物的成功搭配在于它們能共同為口感帶來極佳的平衡感。詳細(xì)搭配方式需要考慮很多因素。Questionsto

be

asked/問題:菜肴口味重嗎？主要味道是什么?Isthedishtasty,very

tasty? 菜肴可口嗎？非?？煽趩幔縒hataretheintensityofthe

flavors?Whatisthemaindominatingflavor?Whatisthetextureofthedish?Lightanddryor

heavy.菜肴的質(zhì)感如何?

清淡、干爽或厚重。One

has

to

take

the

sauce

into

account.

還需要考慮醬汁的味道。FoodandWine

Pairing食物與葡萄酒的搭配??Experienceshowsthat

:實踐積累的搭配經(jīng)驗：Abrownsaucegoeswithared

wine褐色醬汁的菜肴與紅酒搭配Asaucebasedwithlemonjuicebettermatchedwithacrispdry

white.以檸檬汁為主的菜肴最好和干爽的白葡萄酒搭配Acreamysauceneedsarich,fat

wine奶油汁的菜肴適于搭配豐滿的葡萄酒Amushroomsaucegoeswellwithoaky

wines菌類醬汁的菜肴與橡木味重的葡萄酒搭配極佳FoodandWine

Pairing食物與葡萄酒的搭配???Bloodyredmeatdemandsarobustfull-bodiedwine鮮肉應(yīng)與酒體飽滿、口感強勁的葡萄酒搭配Roastedwhitemeatarewellmatchedwitharedwine烤白肉與紅酒搭配極佳Shell-fishandsea-foodsuitawhite

wine貝類及其他海鮮適合與白葡萄酒搭配Experienceshowsthat

:實踐積累的搭配經(jīng)驗：FoodandWine

Pairing食物與葡萄酒的搭配?Theruleofthe‘terroir’:Aregionaldishisservedwithawineofthesame

region“自然條件相同”

法則：當(dāng)?shù)氐牟穗扰c當(dāng)?shù)氐钠咸丫拼钆銽heruleofnoncompetitionofaromas:Thedishandthewineshallnotcompetebutratherenhanceeachothers’

flavors.“口味不沖突”法則：食物與葡萄酒應(yīng)有能強調(diào)互相味道的功用。而不是互相沖突。FoodandWine

Pairing食物與葡萄酒的搭配?Otherfactorscaninfluencethesuccessoffoodand

winematching:The

seasonThe

time

of the

day其他會影響食物與葡萄酒搭配的因素:季節(jié)一天中所處的時間段Ifthed