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1、,www.asc-,ASC 精品葡萄酒鉴赏课程当中餐邂逅葡萄酒,ASC FINE WINESChinas leading provider of quality imported wines 精心为您挑选优质进口葡萄酒,餐桌上的战争War on Table,1480年，英国公爵克拉伦斯因叛国罪被皇家叛处死刑，皇家让他自己选择被处死的方法，他最终选择了淹死在马姆奇葡萄酒（一种酒精度在度的甜葡萄酒）的酒桶里,在中国，与其死于酒中，还不如说死于人际关系以餐桌为战场，以干杯为手段,葡萄酒的饮用推崇健康优雅，活跃气氛，并且从酒识人,“沉默的餐桌是可怕的，它需要葡萄酒来激活”,The principles
2、 of Wine and Food in Balance provide the platform for creating great tasting food that is delicious with you or your customers favorite wine.Any dish that is properly balanced will:葡萄酒与食物的搭配使您或您的客人用心爱的美酒让食物的口味更加升华。,Food and Wine in Balance葡萄酒与食物的平衡,Any dish that is properly balanced will:Taste inten
3、se and flavorful whether it is being served with wine or not.单独品尝食物、再将美食与葡萄酒共享。比较其中口味浓淡和香气的不同。Allow any wine served with the dish to taste true to its intended taste.让每一款与食物搭配的美酒尽显它的本色。,Food and Wine in Balance葡萄酒与食物的平衡,五种味道,对辣味菜肴的小提示:辣味会加强葡萄酒中的单宁和苦味。加入咸味、酸味会减弱它对葡萄酒的这种影响。,Keep in mind that once the
4、dish is properly balanced,any wine will be delicious with it-there is no need to make any further adjustments to the dish for different wines!如果菜肴的口味已达到平衡，任何葡萄酒与之相配都是可口的-没有必要为不同的葡萄酒来改变菜肴的口味！The principles can be applied to any dish that you are cooking and,in most instances,even the food you are eat
5、ing in a restaurant can be simply adjusted at the table if your wine does not meet your taste expectations.对正在制作的菜肴、甚至您已在餐厅享用的菜肴如果与葡萄酒未达到理想的口感，都可以根据一定的原则在餐桌上进行简单的调整。,Traditional Approach 传统搭配,Food and Wine Pairing 食物与葡萄酒的搭配,Food and Wine Pairing食物与葡萄酒的搭配,The success of food and wine matching is achi
6、eved when the feeling generated by their combination reach a perfect balance,difficult to obtain individually.葡萄酒与食物的成功搭配在于它们能共同为口感带来极佳的平衡感。详细搭配方式需要考虑很多因素。Questions to be asked/问题:Is the dish tasty,very tasty?菜肴可口吗？非常可口吗？What are the intensity of the flavors?菜肴口味重吗？What is the main dominating flavor
7、?主要味道是什么?What is the texture of the dish?Light and dry or heavy.菜肴的质感如何?清淡、干爽或厚重。One has to take the sauce into account.还需要考虑酱汁的味道。,Food and Wine Pairing食物与葡萄酒的搭配,A brown sauce goes with a red wine 褐色酱汁的菜肴与红酒搭配A sauce based with lemon juice better matched with a crisp dry white.以柠檬汁为主的菜肴最好和干爽的白葡萄酒搭配
8、A creamy sauce needs a rich,fat wine 奶油汁的菜肴适于搭配丰满的葡萄酒A mushroom sauce goes well with oaky wines 菌类酱汁的菜肴与橡木味重的葡萄酒搭配极佳,Experience shows that:实践积累的搭配经验：,Food and Wine Pairing食物与葡萄酒的搭配,Bloody red meat demands a robust full-bodied wine 鲜肉应与酒体饱满、口感强劲的葡萄酒搭配Roasted white meat are well matched with a red win
9、e 烤白肉与红酒搭配极佳Shell-fish and sea-food suit a white wine 贝类及其他海鲜适合与白葡萄酒搭配,Experience shows that:实践积累的搭配经验：,Food and Wine Pairing食物与葡萄酒的搭配,The rule of the terroir:A regional dish is served with a wine of the same region“自然条件相同”法则：当地的菜肴与当地的葡萄酒搭配The rule of non competition of aromas:The dish and the wine
10、shall not compete but rather enhance each others flavors.“口味不冲突”法则：食物与葡萄酒应有能强调互相味道的功用。而不是互相冲突。,Food and Wine Pairing食物与葡萄酒的搭配,Other factors can influence the success of food and wine matching:-The season-The time of the day 其他会影响食物与葡萄酒搭配的因素:-季节-一天中所处的时间段 If the dish uses a particular wine during coo
11、king,serve the same wine 如果菜肴中含有一种特定的葡萄酒，也应用相同的葡萄酒来搭配。,Vertical VS Horizontal Matching纵向搭配与平行搭配,Horizontal matching:Choose a wine to match every single dish 平行搭配：为每一道菜肴选择相应的葡萄酒搭配Vertical matching:Different wines should be served in a logical sequence 一般搭配：不同的葡萄酒按一定规律侍酒。Golden rule:The next wine shou
12、ld not make you regret the previous wine 黄金法则：后一款葡萄酒优于前一款葡萄酒。,Vertical Wine Balance 纵向搭配,The white wines are served before the red wines 白葡萄酒先饮，红葡萄酒后饮。The young wines are served before the aged wines 年轻的葡萄酒先饮，陈年葡萄酒后饮。The dry wines are served before the sweet wines 口感较干的葡萄酒先饮，口感较甜的葡萄酒后饮。,Vertical Win
13、e Balance 纵向搭配,Less alcoholic wines are served before the more alcoholic wines 酒精度较低的葡萄酒先饮，较高的后饮。Fresher,crisper wines are served before the room temperature wines 温度较低的葡萄酒先饮，室温葡萄酒后饮。Avoid more than three different types of wine on a same meal.避免用三种以上不同的葡萄酒搭配同一道菜肴。,Example 1 例一,A grilled fish season
14、ed with aromatic herbs and some lemon juice would be perfectly matched with a Sauvignon blanc which has a high acidity and a crisp,lime,aromatic taste.配以芳草和柠檬汁的烤鱼与白苏维翁搭配效果极佳。白苏维翁酸度较高。爽口有些酸橙味。,Example 1 例一,The very same fish,oven cooked with a mushroom creamy sauce would be better matched with a Char
15、donnay giving its creamy texture&a stronger oaky flavor 配以菌类和奶油汁的煮鱼与莎当妮搭配则更相宜。莎当妮有奶油般的滑润口感和较浓的橡木味。,A grilled meat(poultry,veal,pork)would be best served with a red wine with a supple texture(with few tannins)and whose main flavors come from the fruit.Grilled meat are well matched with wines from Gam
16、ay,Pinot noir,Sangiovese.烤肉（禽类、小牛肉、猪肉）最好与较柔和（单宁较少）、果味浓郁的红葡萄酒搭配。烤肉与用甘美、黑皮诺、桑吉奥维斯葡萄酿造的葡萄酒搭配效果极佳。,Example 2 例二,Roasted lamb or game would destroy the delicacy of a more supple wine.Instead,select a wine with more sophisticated texture and peppery or spicy flavors-ie.Syrah,Cabernet Sauvignon,Nebbiolo.烤羊
17、肉或野味会影响以上品种葡萄酒的口味。应选择较强劲的有胡椒或辛辣味的葡萄酒-如设拉子、加本利苏维翁、内比奥罗葡萄酒。,Example 2 例二,Wine killer 葡萄酒杀手,How about very strong sauces like mustard or curry?味道比较浓烈的酱汁，如芥末或咖喱会破坏葡萄酒的口味吗？Do not match with a muscular wine;a light aromatic wine will suit-Gewrztraminer or Riesling are a good pairing.不要把他们与口味较浓的葡萄酒搭配；较清单的葡
18、萄酒更适合搭配-格乌兹莱妮或薏丝琳是极好的选择。,Wine killer 葡萄酒杀手,The enemies of wines:avoid vinegar and bitter vegetables like radish,cucumber and endive which alter the taste of the wine.葡萄酒的敌人：避免与食醋或苦味菜肴（如萝卜、黄瓜、菊苣）搭配。它们会影响葡萄酒的口味。,Chinese Meal Meets Wine当中餐遇到葡萄酒,有没有餐酒搭配的黄金定律?,不知如何买酒或配酒时?,“一个地方的菜配同样风土滋养出的葡萄酒最合适不过”,桃红酒和香槟
19、、汽酒跟中餐都是百搭,想到它们准没错,中国菜的色香味与葡萄酒的香气、口感等或张扬着彼此的个性，或令人愉悦，或给味蕾带来刺激和碰撞,什么才是中餐配酒的乐趣所在?,葡萄酒配中餐别有味道!,Example 1:Sharks Fins&Abalone 案例:鱼翅与鲍鱼,翅、鲍本无味，其美味全赖火腿和鸡熬出的上汤如果从酒食平衡的角度来看，不能选用白葡萄酒，而应选用红葡萄酒红葡萄酒的单宁不能太重，否则会令鱼翅鲍鱼的甘美味发苦最好这红酒里面还得有酸味，毕竟鱼翅鲍鱼还是海产成熟的黑比诺最配了，特别是勃艮地(BURGUNDY)的黑比诺(Pinot Noir)红葡萄酒如果鱼翅鲍鱼当成海鲜来享用的话，法国的夏布丽(
20、Chardonnay)白葡萄酒也是不错的选择,推荐品牌：Louis Jadot Bourgogne Pinot Noir AOCMAISON TRIMBACH/ALSACE Pinot Noir Rserve AOC,适合中餐经典菜肴：鱼翅鲍鱼,Example 2:Braised Pork Leg 案例2:红烧猪肘,该猪肘油润柔糯，味美异常其烹调方式以及所有的作料使之需要一种丹宁酸度强、但又要香味特别浓郁的红酒来搭配因此最好选择教皇新堡(CHATEAUNEUF-DU-PAPE)的酒，或者是罗讷河谷(Rhne)南部地区的酒，来抵挡菜肴本身佐料的味道,适合中餐经典菜肴：红烧猪肘,推荐品牌：E.GU
21、IGAL1.Ctes du Rhne AOC2.Crozes-Hermitage Rouge AOC,Example 3:Toasted Duck 案例 3:烤鸭,该北京菜系中的名菜特点是：鸭肉质地细腻和香味浓烈波尔多葡萄酒，最好是上梅多克酒，是鸭肉最佳的搭配，因为这些酒的丹宁味相当浓烈，与鸭肉刚好相配由于包鸭肉的面皮和配料的特殊香味、尤其是绿色大葱特别浓烈的香味，也可以考虑选择一种更加丰富、尤其是更加浓香或至少是丹宁构架浓烈的酒，例如教皇新堡红葡萄酒,推荐品牌：GINESTET1.Chateau Des Clos,Premires Ctes de Blaye AOC2.Chateau Gra
22、nd Pascaud Bordeaux Suprieur AOC,适合中餐经典菜肴：北京烤鸭,Example 4:Bouilli 案例:红烧肉,红烧肉配法定产区教皇新堡红葡萄酒（罗讷河谷）该传统菜的特点是香味浓郁、肉质鲜嫩、甜性足，应配香味特别浓郁与丹宁酸度高的浓烈红葡萄酒阿尔萨斯琼瑶浆白葡萄酒，口感非常圆润，尤其是香味特别浓郁（玫瑰香），则显示出更具创意与大胆，同样是非常成功的搭配,推荐品牌：GINESTET1.Chateau Des Clos,Premires Ctes de Blaye AOC2.Chateau Grand Pascaud Bordeaux Suprieur AOC,适合
23、中餐经典菜肴：红烧肉,Example 5:Hot Braised Prawns 案例5:辣酱干烧虾,虾的口味鲜美，肉质软嫩而辣椒酱则为这道菜添加了一股“热”的感觉适合的酒必须有浓郁的口感与虾搭配，更需有配合辣酱的芳香雷司令（Riesling）是很好的选择：它偏酸的口味可以缓解菜肴的辛辣，复杂的回味足以与辣味抗衡,推荐品牌：CHATEAU STE.MICHELLEChateau Ste.Michelle Riesling,适合中餐经典菜肴：辣酱干烧虾,因为蟹是极鲜的东西，单宁会破坏它的鲜味吃大闸 蟹要蘸放了姜、小量红糖和醋的调料汁，如果配白葡萄酒、起泡酒和玫瑰红酒的话，酒味百分之百会被调料汁的味
24、道破坏掉 西班牙的雪莉酒和葡萄牙陈年的波特酒是首选,因为雪莉和波特酒精度高，不会破坏味道 如果吃大闸蟹不蘸醋的话，大可以用酒体中等的干白、起泡酒、玫瑰红葡萄酒来配,为什么红葡萄酒和大闸蟹搭配不是很好呢？,Example 6:Steamed Crabs 案例 6:大闸蟹,推荐品牌：Spain Emilio Lustau Sherry,适合中餐经典菜肴：大闸蟹,中餐最好，如鱼的原鲜味和酒里的酸味配的非常的精彩，令人胃口打开，如果搭配是重一点 的莎当妮就觉得不是很合适，有点腻腻的感觉,Example7:Steamed Fish 案例7:蒸鱼,推荐品牌：MAISON TRIMBACH/ALSACE R
25、iesling Cuve Frdric mile AOC,适合中餐经典菜肴：蒸鱼,红葡萄酒和蒸鱼可以搭配吗？,Example 8:“Chaozhou”Style Red Crab With Vinegar and Ginger案例 8:潮州冻花蟹,这款菜是采用活的红海蟹煮熟后用调好的不低于零度的汁里浸泡得来的味道有海鲜的鲜味和微带着鲜甜味，也带出了点苦味配微甜口感的半干葡萄酒盖过了蟹的苦味，补其不足，酒里的芳香增添了吃蟹的丰富性酒里的酸味提升了蟹的鲜甜味，又能在蟹肉吃下后尽快分解，令人食欲大开半干葡萄酒配潮州冻花蟹的协调配合非常的好,推荐品牌：BERINGER WINE ESTATESSton
26、e Cellars Chardonnay,适合中餐经典菜肴：潮州冻花蟹,通常以香菇、笋子、葱段、姜等一起下锅爆炒，然后勾些许的芡此菜形如发髻，乌光发亮，酥烂不碎，味鲜汁浓而香醇由于乌参本身并没有特别重的味道，反倒是所加入的辅料味道较为凸显经橡木桶贮存过的波尔多白酒与之搭配被视为上选其次是普罗旺斯(Provence)的桃红酒另外；气泡酒及香槟也是不错的选项,Example 9:Braised Sea Cucumber with Shrimp Roe,案例 9:虾籽大乌参,推荐品牌：Ch.Pichon Long.Comtesse Lalande,2nd Grand Cru Class,适合中餐经典
27、菜肴：虾籽大乌参,Example 10:Buddha Skipping Wall,案例 10:佛跳墙,适合中餐经典菜肴：佛跳墙,以十八种主料、十二种辅料互为融合如鱼翅、鱼唇、海参、鱼肚、鲍鱼、干贝、鸡肉、鸭肉等 煨佛跳墙讲究储香保味，料装坛后先用荷叶密封坛口，然后加盖。选以一种原汤为主，配以各种质料之鲜，使各种主料与辅料之味互为融合，使一种原汤可以变成十种不同之味 这道菜配OLOROSO形态的雪莉是挺不错的,推荐品牌：GARVEY B.V./JEREZOchavico Oloroso,Thank you!谢谢！,*版权所有 仅供内部参阅*WINE EDUCATION TEAMIts service that sets us apart!,
