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1、葡萄酒浅谈 Wine derful,SKY YU Imported Wine&Spirit Dept.,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 Wine3.葡萄酒的酿造 Vinification4.红白葡萄品种 Red&White Grapes5.新旧世界对比 New World VS Old World6.葡萄酒的品尝 Wine Taste7.葡萄酒与美食 Food Pairings8.葡萄酒的术语 Terminology,什么是葡萄酒 Whats Wine葡萄酒就是100%经过发酵的葡萄汁Wine
2、 is 100%fermented grape juice酿制葡萄酒神奇的方程式The magic formula of Wine making这个神奇的方程式就是：糖+酵母=酒精+二氧化碳+化合物 The magic formula is:sugar+yeast=alcohol+co2+chemical compound,1.葡萄酒的种类 Wine Varieties,1.葡萄酒的种类 Wine Varieties,按颜色分类 Classify by Color按酒内糖分 Classify by Sugar按饮用方式 Classify by Food,1.葡萄酒的种类 Wine Variet
3、ies,按颜色分类 Defined by color红葡萄酒：带皮发酵 Red wine：Fermented with skins and other solids白葡萄酒：不带皮发酵 White wine:Fermented without skin and solids桃红葡萄酒：红葡萄酒短期浸渍 Rose wine:Maceration in short piriod,Red wine,White wine,Rose wine,Sparklingwine,Fortifiedwine,1.葡萄酒的种类 Wine Varieties,按酒内糖分 Defined by sugar干葡萄酒 Dr
4、y 40g/L,1.葡萄酒的种类 Wine Varieties,按饮用方式 Defined by course开胃葡萄酒 Aperitif Wine佐餐葡萄酒 Table Wine餐后葡萄酒 Dessert Wine,2.葡萄酒的起源 Origins of Wine,外高加索地区 Transcaucasia 美索不达米亚 Mesopotamia腓尼基人(1100 B.C.开始在欧洲各地运输葡萄树）Phoenicians（Start to transport vines around Europe)埃及坟墓中的证据 Evidence in Egyptian tombs,葡萄酒的简史 Wine H
5、istory,埃及人饮用葡萄酒成了埃及文化精髓的一部分，记录了葡萄酒年份和葡萄园，甚至在套管上课路了酿酒师的名字，在古埃及贵族坟墓里可以找到这些证据。最初只会饮用葡萄酒，后来学会在尼罗河三角洲种植葡萄酒The Egyptians drinking wine became a major part of the culture of Egyptian elite.Recorded vintages,vineyards,even winemaker names on their clay pots,some of which were placed in the tombs of the nobi
6、lity.The Egyptians were wine drinkers first,but soon learned to grow grapes in the fertile Nile River delta,葡萄酒的简史 Wine History,埃及人和腓尼基人是闪族人的两大贸易合作伙伴Two groups with whom the Sumerians traded were the Egyptians and the Phoenicians腓尼基人(1100 B.C.开始在欧洲各地运输葡萄树）1100 B.C.商业社会，开始在欧洲各地运输葡萄树 Phoenicians（Start
7、 to transport vines around Europe)1100 B.C.Mercantile society started to transport vines around Europe最出色的航海家。地中海盆地-北非-南欧-西不骆驼岩山,The finest sea travelers in their age.Mediterranean basin and established colonies in north Africa and in southern Europe as far as the Rock of Gibraltar.Wine drinkers go,
8、vine goes too,葡萄酒的简史 Wine History,希腊人 Greeks 日常健康饮料 social beverage 殖民欧洲.带葡萄树回家.贡献：将新葡萄酒品种核心技术引进法国南部，西班牙，最重要的是意大利 Colonizes Europe.Brought vines to permanent home.Contribution:spread vine,brought new grapes and new techniques to southern France,Spain,and perhaps most importantly,to southern Italy.,葡
9、萄酒的简史 Wine History,罗马人对整个欧洲影响深远，用手稿记录了葡萄栽培和酿造，了解土壤，坡度和葡萄园方位的重要性，提高酿酒技术，发展欧洲贸易。对欧洲葡萄区重要贡献，包括：法国勃艮第，波尔多，香槟，阿尔萨斯，隆和谷，卢瓦尔谷，德国莱茵高，奥地利多瑙河流域等。It is difficult to overstate the importance of the Romans for the development of wine culture in Europe.The Romans produced manuals describing grape growing and wine
10、making,understood the importance of soil,slope and vienyard aspect,and developed a pan-Europe wine trade,葡萄酒的简史 Wine History,公元前5世纪（476）完全崩溃。黑暗年代到来，疾病肆虐。频繁入侵。基督教修道士推动欧洲从黑暗时代迈入中世纪时代The vast and sweeping culture of Romans began its deadline by roughly the forth century and was in full collapse by fift
11、h(476CE).Dark Ages coming with disease and foreign invasion.The Christian monasteries spread Europe after the fall of Roman Empire,helped to drag Europe out pf the Dark Ages and into Middle Ages,葡萄酒的简史 Wine History,葡萄酒与罗马天主教会的联系 Wine links to the Roman Catholic Church.宗教典礼上的必需品,奢侈享乐用途 Essential to r
12、eligious rituals.Luxury and comfort本笃会的修士 Benedictine.酿造高品质的葡萄 produced top quality wine.做详细记 kept detailed record西多会修士 Cistercian.建立许多优秀的葡萄园 Founded many great vineyards,葡萄酒的简史 Wine History,15世纪，人们意识改变，非宗教内容引入葡萄酒业，渴望探索欧洲之外的世界。European consciousness began to change by the 15th century and an increas
13、ingly secular element entered into the wine industry.Started a desire to explore the world beyond Europe.新世界大门敞开，修道院葡萄园繁荣，商人在港口城市设立店铺为欧洲和美洲提供葡萄酒。The opening of the new world brought opportunities for viticulture,and significant wine industries were soon developed around new population centers in Nor
14、th and South America。Traders set up shop in port cities to satisfy European and American demand for foreign productors,葡萄酒的简史 Wine History,19世纪末 Late 1800s疾病和虫害侵蚀整个欧洲，几乎毁掉所有的葡萄Widespread disease and pest damage in Europe20世纪初 Early 20th century出台了葡萄酒法律，以防止造价和保证产品的真实性Wine laws created to prevent frau
15、d and guarantee authenticity20世纪末 late 20th century技术发展迅速Vast improvements in technology,葡萄酒的简史 Wine History,直到今天，法国 France 1855&1943-12-08 把葡萄酒做成文化 Nowadays,developed wine culture意大利 Italy 全民皆酒 everyone drinks wine澳大利亚 Australia中国 China 新世界国家 New world country,自然条件 natural+天气 weather=微气候 unique cli
16、mate+土壤 soil=“风土”terrior,酿造技术 vinification选择葡萄品种 grape types(最适合“风土”)terrior酿造工艺 vinification-种植 growing-发酵 fermentation-陈酿 aging-调配 blending,地理环境 geographic,3.葡萄酒的酿造 Wine Vinification,“Terrior”这是一个法语词，它的含义广泛，包括葡萄种植区域的传统，气候，土壤，湿度，光照时间，以及酿酒师的技艺等方面。我们把它概括翻译成“风土条件”。正是这个特定的“风土条件”使得每个葡萄种植区域都富有自己的特色。“Terr
17、ior”is a French term of wine industry.It embraces several meanings including the tradition,climate,soil,humidity,sunshine and all the elements like these making a wine-making region unique to the other ones all over the world.At its core is the assumption that the land from which the grapes are grow
18、n imparts a unique quality that is specific to that region.,3.葡萄酒的酿造 Wine Vinification,白葡萄酒酿制过程,Fouloirs rouleaux,整串葡萄 Whole grapes,压榨 press,泵 pump,Pompe,泵 pump,白葡萄 white grspes,澄清容 器 Racking tank,固体杂质沉淀Deposit ofsolids,发酵罐 Fermentation tank,温度控制 temp control18-20C,温控发酵 Temperature control,葡萄汁流出 dra
19、ining,榨汁机 crushing,添加二氧化硫Addition of sulphurdioxide,红葡萄酒酿制过程,红葡萄Red grapes,去梗Destemming,Stems removed,滚筒榨汁机Rollercrusher,添加二氧化硫Addition sulphur dioxide,泵,发酵容器Fermentation vat,葡萄皮和籽的混合物 30C Must at 30,Pump,凉水 cold water,降温过程 cooling,葡萄皮和籽的混合物降温至25CMust cooled to 25C,Remontage,葡萄榨渣的抽取Spraying ofthe ma
20、rc cap,4.常见葡萄品种 Grape Varieties,Chardonnay葡萄特征 Features of grape 果粒大，黄色，边缘棕色斑点 Large yellow berries with brown spots产量中高 Naturally medium-high yields,4.常见葡萄品种 Grape Varieties,Chardonnay 著名产区 Notable region勃艮第：风格多样，夏布力,莫尔索，布衣复赛,Burgundy,wide range of styles,Chablis,Meursault,Pouilly-Fuisse香槟产区（气泡酒）Ch
21、ampagne（sparkling wine)加州：浓郁，橡木风味 California:rich,oaky style澳大利亚：热带水果，橡木风味 Australia:tropical flavors,oaky,4.常见葡萄品种 Grape Varieties,Chardonnay 口感 Palate中等酸度 Medium acidity中-高酒精度 Moderate to high alcohol中-重酒体 Medium to full-body极少酿甜酒 Rarely produced in sweet style,4.常见葡萄品种 Grape Varieties,Sauvignon B
22、lanc 外观通用描述 Appearance葡萄特征 Features of grape中等大小果粒 Medium-sized berries高酸，特别茂盛 High natural acidity.Particularly vigorous,4.常见葡萄品种 Grape Varieties,Sauvignon Blanc 口感 Palate高酸度 High acidity中等酒精度 Moderate alcohol中轻酒体 Light to medium body A bunch of Riesling grapes after the onset of noble rot.The diff
23、erence in colour between affected and unaffected grapes is clearly visible botryis干型和甜型 Dry and sweet styles,4.常见葡萄品种 Grape Varieties,Riesling 外观通用描述 Appearance葡萄特征 Features of grapes果粒小，紧凑 Compact clusters of small berries萌芽早，晚熟 Early budding,late growing,4.常见葡萄品种 Grape Varieties,其他常见白葡萄品种：Other wh
24、ite grapes varieties 麝香：非加强型(芦笋，细腻白肉），加强型(奶油奶酪，冰激凌，水果挞馅饼）Muscat:non-fortified wine(asparagus,delicate white meats),fortified style(creamy cheese,ice cream,fruit tarts)灰皮诺：梨，香料，苹果，花香，柑橘味，配合烤白肉，鹅肉，鸡肝酱，浓郁的奶酪 Pinot gris:pear,spice,apple,flora,citrus,pairings with roasted white meats,goose,chicken liver
25、pate,strong cheese,4.常见葡萄品种 Grape Varieties,其他常见白葡萄品种：Other white grapes varieties 白诗南：甘草，苹果，湿羊毛，花香，搭配山羊奶酪，法式酱和烩牛肉，苹果派 Chenin Blanc:hay,apple,wet wool,floral,pairings with goats cheese,pates and terrines,apple pie.,白葡萄品种间的对比Differences among the White Grapes,4.常见葡萄品种 Grape Varieties,3.常见葡萄品种 Grape V
26、arieties,Cabernet Sauvignon 外观通用描述 Appearance葡萄特征 Features of grapes果串长且松散 Loose and long bunches果皮厚，籽大 Thick skin,large pips萌芽晚，晚熟，产量低 Late budding,late ripens,low yields,3.常见葡萄品种 Grape Varieties,Pinot Noir 外观通用描述 Appearance葡萄特征 Features of grapes果串紧凑，皮较薄 Compact bunches,relatively thin-skinned萌芽早，
27、早熟 Early budding,early ripens中等产量 Moderate yields,3.常见葡萄品种 Grape Varieties,Pinot Noir 口感 Palate中-高酸度 Medium to high acidity中低单宁 Low to medium tannins中轻酒体 Light to medium body中等酒精度 Medium alcohol,3.常见葡萄品种 Grape Varieties,Merlot 外观通用描述 Appearance果粒大，果串松散 Large berries,loose bunches果皮薄，萌芽早，早熟 Thin skin
28、,early budding,early ripens产量比赤霞珠高 Higher yielding than cabernet sauvignon,3.常见葡萄品种 Grape Varieties,Shiras 外观通用描述 Appearance中等大小果粒，果串紧凑 Medium sized berries,tight bunches萌芽晚，早熟 Late budding,early ripens中等产量 Moderate yields,3.常见葡萄品种 Grape Varieties,其他常见红葡萄品种：Other red grapes varieties 品丽珠：中深宝石红，中等口感，
29、香料，覆盆子，巧克力牛奶味，适合烤肉，胡椒酱牛排 Cabernet Franc:medium to deep ruby,medium palate,grilled meats,steak with pepper sauce金粉带：中深紫色，宝石红，重酒体，高酒精，蓝莓，樱桃，黑色水果，红茶，适合不同口味（亚洲料理，烤野味，黑巧克力）Zinfandel:medium to deep purple/ruby,very full body,high alcohol,pairings with spicy Asian food,grilled game,dark chocolate,3.常见葡萄品种
30、Grape Varieties,其他常见红葡萄品种：Other red grapes varieties 佳美：中等石榴红，低单宁，轻酒体，花香，糖果，泡泡堂，巧克力，搭配干香肠，火腿，鸡肝酱 Gamay:medium garnet,low tannins,light body,flowers,candy,bubblegum,chocolate,pairings with dried sausage,ham and chicken liver pates,休息 休息一下吧Break Time,Bordeaux wine is good!,Come on!Australian wine of c
31、ourse,42,香槟酒知识1About Champagne 1,香槟区最著名的产区是“兰斯山区”、“马恩河谷”和“白丘”。伯瑞（Pommery）香槟酒就产自兰斯地区。公元9世纪，法国很多国王在香槟区的兰斯(Reims)接受加冕。庆典期间，权贵们喜欢喝当地出产的一种“清明透亮，新鲜淡雅并微微颤动”的葡萄酒。这种酒将各种葡萄酒进行勾兑，用软木塞密封后放进酒窖，第二年春天后瓶内酒色清澈，明亮诱人，打开酒瓶时会发出“砰”一声巨响，这就是“香槟酒”的由来。香槟酒（Champagne）只产于法国的香槟区（其它地区出产的同类酒称为“气泡酒”）。这里独特气候条件下种植的葡萄是酿造香槟酒的最佳品种。,The
32、most renowned areas for producing top grade champagnes are la Montagne de Reims,la valle de la Marne and la cte des Blancs.Pommery comes out of la Montagne de Reims.In the 9th century,many kings took the throne in Reims which was famous for her champagnes.During the celebration,the noble guests dran
33、k much a kind of locally produced wine that was“bright,fresh and flickering”.It was a mixture of various kinds of wines,which people sealed with a cork and put into the cellar.When spring came,the wine in the bottle became bright and fresh,and while the cork was removed,a sharp sound would come out,
34、and that was how champagne came into being.Champagne comes only out of the wine areas in France(similar wines produced in other places are called as“bubble wine”).The grapes in this place are cultivated under unique climates and are best for champagne making.,43,香槟酒知识2About Champagne 2,香槟酒的酿造方法不同与其它
35、葡萄酒。香槟独特的气泡来自酒瓶中的二次发酵。当葡萄酿成干白酒后，加入糖和酵母，随即装瓶，放在白垩岩地下酒窖缓慢发酵。完成发酵后的香槟还需在酒窖中培养一年后。香槟酒混合三种葡萄品种而成：白色的霞多丽、红色的黑比诺和莫尼野品诺。霞多丽比例越高风味越清新爽口；黑比诺则为香槟注入严谨厚实的口感。The methods for making champagne are different from those for other types of wines.The bubbles of champagnes develop from the second fermentation happened i
36、n the bottles.After grapes are made into dry wine,sugar and yeast are added,and then comes the bottling process,after which,the wine are put into the cement cellar where they will ferment gradually.The fermented champagne will stay in the cellar for over a year.Champagne is made from three kinds of
37、grapes:the white Chardonnay,red Pinot Noir and Pinot Meunier.The higher the proportion of Chardonnay,the brighter and fresher the taste;while Pinot Noir adds more weight and value to champagne.,44,香槟酒知识3About 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
38、35克（法文中叫“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
39、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4About 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，适与搭配酱汁丰富的菜肴。“瑞皇家
40、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 share;the champag
41、nes 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 present“Luxurious”champag
42、nes 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 high,they are only dedicated to sp
43、ecial events.“Pommery Louis Superfine Dry Champagne”is a highest-grade product of the luxurious wines.,46,香槟酒知识5About 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
44、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 while cool.Non illsim should be consumed a
45、t 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 storage:Non illsim has been staying in cellar
46、 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 cellar is available,Non illsim should be kept in frid
47、ge 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
48、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 pressure of the CO2 inside the bottle.In order to prevent bubb
49、les 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 the champagne can have sufficient contact with the air before it touches
50、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,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
