红酒博 www.RedWineBlog.net 葡萄酒基础知识 版本号： 10.6.12 ( 持续更新）

Presentation on theme: "红酒博 www.RedWineBlog.net 葡萄酒基础知识 版本号： 10.6.12 ( 持续更新）"— Presentation transcript:

1 红酒博 www.RedWineBlog.net 葡萄酒基础知识 版本号： 10.6.12 ( 持续更新）

2 红酒博 www.RedWineBlog.net 内容概述 Table of Contents  葡萄酒的种类 Wine Varieties  葡萄酒的起源 Origins of Wine  葡萄酒的酿造 Vinification  红白葡萄品种 Red & White Grapes  新旧世界对比 New World VS Old World  葡萄酒的品尝 Wine Taste  葡萄酒与美食 Food Pairings

3 红酒博 www.RedWineBlog.net 1. 葡萄酒的种类 Wine Varieties  什么是葡萄酒 What’s Wine 葡萄酒就是 100% 经过发酵的葡萄汁 Wine 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 + co 2 + chemical compound

4 红酒博 www.RedWineBlog.net 1. 葡萄酒的种类 Wine Varieties  按颜色分类 Classify by Color 酒内糖  按酒内糖分 Classify by Sugar  按饮用方式 Classify by Food

5 红酒博 www.RedWineBlog.net 1. 葡萄酒的种类 Wine Varieties  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

6 红酒博 www.RedWineBlog.net 1. 葡萄酒的种类 Wine Varieties  按酒内糖分 Defined by sugar  干葡萄酒 Dry <4g/L  半干葡萄酒 Off-dry 4g-12g/L  半甜葡萄酒 Medium- dry 12g-40g/L  甜葡萄酒 Sweet >40g/L

7 红酒博 www.RedWineBlog.net 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

8 红酒博 www.RedWineBlog.net 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

9 红酒博 www.RedWineBlog.net 葡萄酒的简史 Wine History 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 nobility. The Egyptians were wine drinkers first, but soon learned to grow grapes in the fertile Nile River delta

10 红酒博 www.RedWineBlog.net 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 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, vine goes too

11 红酒博 www.RedWineBlog.net 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.

12 红酒博 www.RedWineBlog.net 葡萄酒的简史 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 winemaking, understood the importance of soil, slope and vienyard aspect, and developed a pan-Europe wine trade

13 红酒博 www.RedWineBlog.net 3. 葡萄酒的酿造 Wine Vinification 自然条件 natural 自然条件 natural + 天气 weather = 微气候 unique climate+ 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

14 红酒博 www.RedWineBlog.net  “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。 “Terrior” 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 grown imparts a unique quality that is specific to that region.

15 红酒博 www.RedWineBlog.net Fouloirs à 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 of solids 发酵罐 Fermentation tank 温度控制 temp control 18-20°C 温控发酵 Temperature control 葡萄汁流出 draining 榨汁机 crushing 添加二氧化硫 Addition of sulphur dioxide

16 红酒博 www.RedWineBlog.net 红葡萄 Red grapes 去梗 Destemming Stems removed 滚筒 榨汁机 Roller crusher 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 30°C Must at 30 Pump 降温液体 Cooling liquid 凉水 cold water 降温过程 cooling 葡萄皮和籽的混合物降温至 25°C Must cooled to 25°C R e m o n t a g e 榨渣 marc 葡萄皮和籽的混合物 must 葡萄榨渣的抽取 Spraying of the marc cap

17 红酒博 www.RedWineBlog.net 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

18 红酒博 www.RedWineBlog.net 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） Champagne （ 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

19 红酒博 www.RedWineBlog.net 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

20 红酒博 www.RedWineBlog.net 4. 常见葡萄品种 Grape Varieties  Sauvignon Blanc 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

21 红酒博 www.RedWineBlog.net 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 difference in colour between affected and unaffected grapes is clearly visible botryis  干型和甜型 Dry and sweet styles

22 红酒博 www.RedWineBlog.net 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

23 红酒博 www.RedWineBlog.net 4. 常见葡萄品种 Grape Varieties  其他常见白葡萄品种： Other white 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 pate, strong cheese

24 红酒博 www.RedWineBlog.net 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 goat’s cheese, pates and terrines, apple pie.

25 红酒博 www.RedWineBlog.net 4. 常见葡萄品种 Grape Varieties Region of origin 产地 Color 色泽 Fruitiness 水果味 Body 酒体 Dryness 口感 “ 干 ” Aroma 香味 霞多丽 Chardonnay East France 法国中部， 东部 ★★★★★★★ ★★★ ☆ ★★★ Green Apple, Pineapple, Lemon 青苹果，菠萝，柠檬的 香味 长相思 Sauvignon Blanc South, France 法国南部 ★★☆★★★☆★★★★★★☆ Leafy, Grass, “Earthy” flavor 叶子，青草叶，有如 “ 尘 土 ” 的气息 雷司令 Riesling Germany 德国 ★★★★★★★★★★★★★★ Flower, Honey 鲜花和蜂蜜的味道

26 红酒博 www.RedWineBlog.net 4. 常见葡萄品种 Grape Varieties  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

27 红酒博 www.RedWineBlog.net 4. 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， 早熟 Early budding, early ripens  中等产量 Moderate yields

28 红酒博 www.RedWineBlog.net 4. 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

29 红酒博 www.RedWineBlog.net 4. 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, early budding, early ripens  产量比赤霞珠高 Higher yielding than cabernet sauvignon

30 红酒博 www.RedWineBlog.net 4. 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

31 红酒博 www.RedWineBlog.net 4. 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， 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

32 红酒博 www.RedWineBlog.net 4. 常见葡萄品种 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

33 红酒博 www.RedWineBlog.net 5. 葡萄酒品尝 Wine Tasting 外观 Appearance 气味 Nose 口感 Palate 结论 Conclusion

34 红酒博 www.RedWineBlog.net 5. 葡萄酒品尝 Wine Tasting  外观 Appearance  澄清度 Clarity Wine can be both opaque and clear  颜色的深度 Depth of Color Pale, moderate or intense  颜色 Color Straw, yellow or gold. Brown/red, ruby or purple

35 红酒博 www.RedWineBlog.net 5. 葡萄酒品尝 Wine Tasting 色泽呈深红色， 酒体浑厚的红 酒 Dark and intense red color, it is a full-body red wine 酒液呈明显的 砖红色，属于 酒体适中的红 酒 The color is brick red, a medium-body red 该酒的颜色明 显较前两款更 浅，属于桃红 酒 The color is obviously lighter than the former two,it’s a rose one 明显的金黄色 泽，是酒体浑 厚的白葡萄酒 Gold yellow, a full-body white wine 酒色呈柠檬黄, 典型的气泡酒 ( 香槟 ) The color is lemon yellow, a typical sparkling (Champagne)

36 红酒博 www.RedWineBlog.net 5. 葡萄酒品尝 Wine Tasting  干净 Clearness Absence of off-orders (flaws)  气味的浓度 Intensity of smell Low, medium or intense  特征 Character Fruity, floral or earthy

37 红酒博 www.RedWineBlog.net 5. 葡萄酒品尝 Wine Tasting 葡萄酒的香味并不是单单通过 鼻腔来感觉的，各种香气的分 子通过口腔达到感官黏膜来感 觉气味 The smell of wine is not accessed via the nostrils alone; volatile aroma molecules also reach the olfactory mucosa through the back of the oral cavity 葡萄酒的香气直接通过鼻孔吸入 Direct route taken by aroma molecules via the nostrils 香气分子通过口腔后端，从而人体 能够感觉到 Route taken by aroma molecules via the nasopharynx

38 红酒博 www.RedWineBlog.net 5. 葡萄酒品尝 Wine Tasting  口感 Palate  甜味 Sweetness Dry, off-dry or sweet  酸味 Acidity Tingling sensation on sides of tongue Sour taste Low, medium or high

39 红酒博 www.RedWineBlog.net 5. 葡萄酒品尝 Wine Tasting  单宁 Tennins Only necessary in a red tasting note Drying sensation on palate and gums Low, medium and high  酒精 Alcohol Heat in the mouth and throat low, medium and high  回味 Finish

40 红酒博 www.RedWineBlog.net 5. 葡萄酒品尝 Wine Tasting  1- 怎么品酒 How to taste a wine  抿一小口葡萄酒在口中, 让口腔中的每一个部位都接触到葡萄酒, 吸几 口空气, 以带出葡萄酒的香味，并细细品味 Sip the wine and let it go around in your mouth,then take in some air to oxygenate the wine and feel the nuances of the flavor  2- 品什么 What to taste  1 - Attack given by acidity 感受葡萄酒特有的酸味给你的第一感觉

41 红酒博 www.RedWineBlog.net 5. 葡萄酒品尝 Wine Tasting  2 – Balance 感觉葡萄酒是否平衡  3 – Body 感觉葡萄酒的酒体  4 - End of mouth 感受葡萄酒在嘴里的回味  5 - Length Stops 感觉回味在口中的延伸感

42 红酒博 www.RedWineBlog.net 5. 葡萄酒品尝 Wine Tasting  结论 Conclusion  平衡度 Balance Harmony of flavor and other elements  成熟 Maturity Requires aging, ready-to-drink or over-the-hill  品质 Quality Assessed using length, balance and range of flavor characteristics

43 红酒博 www.RedWineBlog.net 6. 葡萄酒与美食 Wine & Food  基本原则 Basics  葡萄酒可以清口 Wine refreshes the palate between bites  食物和葡萄酒中的成分相辅相克 Elements in food and wine can complement or detract from each other  红配红， 白配白 Red to red, white to white

44 红酒博 www.RedWineBlog.net 6. 葡萄酒与美食 Wine & Food  基本原则 Basics  葡萄酒的酒体与食物的食体搭配 Weight of wine matches weight of dish  葡萄酒的风味与食物的风味相得益彰 Wine flavor may echo with food flavor  葡萄酒的风味可以与食物形成对比 Wine flavor may contrast with food flavor  复杂的菜配简单的酒， 简单的酒配复杂的菜 Complex wines with simple dishes, simple wine with more complicated dishes

45 红酒博 www.RedWineBlog.net 6. 葡萄酒与美食 Wine & Food  各种成分的互相作用 Components the interact  酒精显热 Alcohol accentuates heat  甜显酸 Sweetness accentuates acidity  甜可以降低另外一种甜味 Sweetness reduces perception of tannin  脂肪和蛋白质减少单宁带来的感觉 Fat and protein reduce perception of tannin  食盐减少单宁带来的感觉 Salt reduces perception of tannin

46 红酒博 www.RedWineBlog.net 6. 葡萄酒与美食 Wine & Food  一般来说，葡萄酒都可以用来配菜，而且葡萄酒行业有句俗话叫 “ 红酒配 红肉，白酒配白肉。 ” 讲的就是葡萄酒和菜肴的搭配。  Generally speaking, we can pare food with wines and there’s a saying: Red Meat goes with Red Wine while White Meat goes with White Wine 所谓的红肉就是指那些味道比较浓 的肉类 Red Meat refers to those kinds of meat with strong flavor 牛肉 Beef/Steak 羊肉 Lamb 猪肉 Pork 鹿肉 Deer 兔肉 Rabbit 狗肉 Dog 鸭肉 Duck 白肉则是一些口味稍微清淡的肉类和 其他的一些菜肴： White meat means those plain meat and other kinds of food 海鲜 Seafood 鸡肉 Chicken 水果 Fruit 蔬菜 Vegetable 色拉 Salad 奶酪 Cheese 面食 Pasta/Noodles

47 红酒博 www.RedWineBlog.net 6. 葡萄酒与美食 Wine & Food  葡萄酒有很多的种类，侍酒温度的选择对于品尝葡萄酒是至关重要的。一 般来说，红葡萄酒可直接在室温下饮用，而白葡萄酒冰镇一下口味更佳。 以下是一些葡萄酒的参考饮用温度：  The appropriate serving temperature is of great importance to wine tasting. The serving temperatures of wine are as follows ： 葡萄汽酒 Sparkling Wine 4—6 ℃ 香槟酒 Champagne 6—9 ℃ 酒体清淡的白葡萄酒 Light Bodied White Wine6—9 ℃ 酒体适中的白葡萄酒 Medium Bodied White Wine8—10 ℃ 酒体丰厚的白葡萄酒 Full Bodied White Wine14—16 ℃ 桃红酒 Rose Wine 6 — 9 ℃ 酒体清淡的红葡萄酒 Light Bodied Red Wine12—14 ℃ 酒体适中的红葡萄酒 Medium Bodied Red Wine16 ℃ 酒体浑厚的红葡萄酒 Full Bodied Red Wine18 ℃

48 红酒博 www.RedWineBlog.net 6. 葡萄酒与美食 Wine & Food 李子味 Plum 薄荷味 Mint 烟草和香料味 Tobacco and Spicy 口感顺滑 Velvety 草莓味 Strawberry 黑梅味 Blackberry 胡椒味 Pepper 黑胡椒味 Black Pepper Some White Wine Descriptors 青苹果味 Green Apple 甜瓜味 Melon 无花果味 Fig 桃子味 peach 菠萝味 Pine apple 柠檬味 Lemon 热带水果味 Tropical Fruit 爽脆感 Crisp

49