1、Basic wine course.Table of contents目錄一：definition of wine二：components of wine三：types of wine四：wine making五：main wine countries六：main grape varieties七：wine labels八：wine list九：wine service一：葡萄酒的定義二：葡萄酒成分三：葡萄酒種類四：葡萄酒釀造程序五：主要葡萄酒產(chǎn)出國(guó)六：主要葡萄品種七：酒標(biāo)八：葡萄酒單九：葡萄酒服務(wù).Definition of wine葡萄酒的定義.定義如下：Ripe & healthy gr

2、apes成熟健康的葡萄Crush the berries , release the juice and add yeast to the must壓榨漿果，使果汁流出，并把酵母加入其中Fermentation converts sugar into alcohol發(fā)酵把糖分轉(zhuǎn)化為酒精WINE IS FERMENTED GARPE JUICE葡萄酒是經(jīng)過(guò)發(fā)酵的葡萄汁.Components of wine葡萄酒成分.Components of wineFlavor compounds 0.1%Color & Tannins(in red wines) 0.3%Acids 1%Sugar 0.1%

3、dry8%sweetAlcohol 10% table wines20%fortified winesWater 80%-90%Notes : Approximate percentages by weight.葡萄酒成分含香物質(zhì) 0.1%色素和單寧（紅葡萄酒） 0.3%酸 1%糖份0.1%干8%甜酒精 餐酒10%加強(qiáng)葡萄酒20%水份 80%90%注：以上為重量的大約百分比.Types of wine葡萄酒種類.Types of wine(By wine making process)SPARKLING WINE:Champagne Cava Other Sparkling winesSTIL

4、L WINE: Red white RoseFORTIFIED WINE : Port sherry.葡萄酒種類（按生產(chǎn)工藝分）起泡酒： 香檳 卡瓦 其他起泡酒普通葡萄酒： 紅葡萄酒 白葡萄酒 玫瑰紅加強(qiáng)葡萄酒：波特酒 雪利酒.Types of wine（By service sequence during a meal)Beginning of the mealSUGAR ALCOHOL low Aperitif：Dry sherry，Champagne low Tbale wine:Red White Rose Dessert wine : Botrytis , Ice wine , Po

5、rt , Late Harvest Digestive : Liquors Grappa high End of the meal high.葡萄酒種類（按用餐時(shí)上酒順序分）糖份 酒精低 餐前酒：干雪利酒，香檳酒 低餐酒：紅，白，玫瑰葡萄酒 甜酒：貴腐酒，冰酒，波特酒 晚收葡萄酒餐后消化酒：利口酒 果渣酒高 高 用餐結(jié)束.Wine making process葡萄酒釀造程序.Red wine Making Process紅葡萄酒釀制過(guò)程Red grapes are first crushed and de-stemmed ,then placed into a container 紅葡萄先去梗

6、壓榨，然后放入容器The alcoholic fermentation will start , at the same time maceration is taking place 接下來(lái)，酒精發(fā)酵就開始了，浸漬也在同步進(jìn)行During that time the tannins , flavors and coloring substances will dissolve into what is going to become wine(the must)在此期間，單寧，香味及顏色等物質(zhì)逐漸溶解入即將產(chǎn)生的葡萄酒中.White Wine Making Process白葡萄酒釀制過(guò)程Wh

7、ilst red wines are produced with skins and pips , the specificity of white wine making process lies in the absence of maceration紅葡萄酒帶皮和籽一起發(fā)酵，而白葡萄酒釀制過(guò)程的特別之處在于沒(méi)有浸漬When making a white wine , the juice is separated from the skins immediately釀制白葡萄酒時(shí)，果汁和果皮是在壓榨后馬上分離的，釀酒時(shí)，只用葡萄汁。.Rose Wine Making Process玫瑰紅葡

8、萄酒釀制過(guò)程If you allow only a few hours of maceration , the wine will pick up color from the skins,so the wine is only slighted tainted , then fermentation occurs normally without contact with the skins.如果僅有短時(shí)間的浸漬，葡萄酒的顏色就不會(huì)很深，接下來(lái)的發(fā)酵過(guò)程中液體將不再接觸到葡萄皮Only Champagne can use the direct blending of white and re

9、d wines to produce rose wines只有香檳可以直接使用白葡萄酒和紅葡萄酒的混合來(lái)調(diào)制玫瑰葡萄酒.Sparkling wine making Process起泡葡萄酒的釀制過(guò)程During a second fermentation , yeast converts sugar into alcohol and gas(Co2)在第二次發(fā)酵過(guò)程中，酵母把糖轉(zhuǎn)化為酒精和氣體（二氧化碳）Three methods三種方法：secondary fermentation in bottle瓶中二次發(fā)酵： secondary fermentation in a tank桶中二次發(fā)酵

10、：carbonation二氧化碳法.Main wine countries主要葡萄酒產(chǎn)出國(guó).新舊世界葡萄酒 New ZealandSouth AfricaChileArgentinaAustraliaGermanyItalySpainFranceThe USAPortugal“舊世界”葡萄酒主要分布在歐洲。酒標(biāo)都有法定產(chǎn)區(qū)名稱。有好幾百年的釀酒歷史。果香，酸度，及單寧趨向于均衡，能長(zhǎng)期保存。“新世界”葡萄酒主要集中在南半球。前標(biāo)都有葡萄品種注明。只有一兩百年的釀酒歷史。適合于淺齡飲用，口感強(qiáng)勁，果味充足。.Grape Varieties葡萄品種.Summary摘要8000 grape vari

11、eties known in the world世界上目前已知的葡萄品種有8000種1000 grape varieties used for wine around the world世界上大約有1000種葡萄被制成葡萄酒200 traditionally used in Italy意大利大約使用200種葡萄100 traditionally used inFrance法國(guó)大約使用100種葡萄50 traditionally used in Spain西班牙大概使用50種葡萄Grape variety ， a major factor in taste of a wine不同的 葡萄品種，是

12、影響葡萄酒品嘗的主要因素.Main Grape Varieties主要葡萄品種 赤霞珠Cabernet SauvignonThick skins and small berries. Lafite黑皮諾Pinot NoirLarge Berries and tight bunches. Light.梅洛MerlotBetter than Cabernet in cold weather. Rich.Petrus設(shè)拉子/西拉Shiraz/SyrahGrange.Cabernet Sauvignon赤霞珠A classic Bordeaux grape 傳統(tǒng)波爾多葡萄品種Full bodied ，

13、 tannic酒體飽滿，單寧豐富Very complex，long evolution口味豐富，陳年長(zhǎng)Blackcurrant，violet黑加侖，紫羅蘭.Merlot 梅洛A classic 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.Pinot noir 黑皮諾King of Burgundy勃艮第之王Cherry ，raspberry櫻桃，覆盆子Spice notes稍帶辛辣Earthy complexities泥土氣息A silky texture，Litt

14、le tannins絲般柔滑，單寧較淡.Shiraz 西拉From Rhone region，F(xiàn)rance來(lái)自法國(guó)羅納河谷地區(qū)Rich 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More intense and earthy than zinfandel比增芳德更緊湊，泥土氣息更重.Sauvignon Blanc 蘇 維 翁 白R(shí)iesling 雷司令Chardonnay 夏 多 內(nèi).Chardonnay 莎當(dāng)尼Native to Burgundy源于法國(guó)勃艮第地區(qū)Versatil

15、e and complex復(fù)雜多變Good ageing potential很好的儲(chǔ)藏潛力Citrus柑橘味Tropical fruit熱帶水果味.Sauvignon blanc 蘇維翁白Bordeaux，central Loire，new Zealand波爾多，盧瓦爾河中部，新西蘭Crisp acidity易碎，偏酸Dry and aromatic干性，芬芳Fruity and grassy果香濃郁有青草味.Riesling 雷司令A(yù) German variety，grown in alsace， south Australia，Washington state etc德國(guó)葡萄品種，在阿爾薩

16、斯，南澳， 華盛頓州都有種植Versatile（dry，tart wine to Sweet late-harvest wine）變化多樣（可在干酒到晚收型甜酒間變化）Effusive fruit aromas。Apple，citrus，peach極豐富的水果味，蘋果，柑橘，桃子Lime ，honey，toast石灰，蜂蜜，土司.Wine labels酒標(biāo).How to read wine label怎樣解讀酒標(biāo)Usual contents of a label 酒標(biāo)里包含的內(nèi)容Winery 酒莊名Vintage 年份Alcohol level 酒精含量Net volume 凈含量Name o

17、f wine 酒名New world新世界Grape variety葡萄品種Old worle 舊世界Appellation 產(chǎn)地Classification 等級(jí).智利卡尼帕酒莊. 頂級(jí)金獎(jiǎng)卡本妮蘇維翁紅葡萄酒Brand name品牌名稱Label name產(chǎn)品名稱Grape: Cabernet Sauvignon葡萄品種:卡本妮蘇維翁Origin : D.O.Colchagua 產(chǎn)地 : 科查瓜山谷Alcohol & Volume酒精度&容量Produce of Chile生產(chǎn)國(guó)家:智利Vintage年份New World label 新世界品牌酒標(biāo).DBR LAFITEChateau L

18、afite Rothschild 拉 菲 古堡 紅 葡 萄 酒 A blend of the 3 finest grape varieties from Bordeaux: Cabernet Sauvignon, Merlot and Cabernet Franc, using the traditional Bordeaux winemaking method.由波爾多地區(qū)三種最好的葡萄混合釀造: 卡本妮蘇維翁, 梅洛和卡本妮弗朗克, 并采用了傳統(tǒng)的波爾多釀造方法.Vintage年份Brand name品牌名稱Origin：Pauillac產(chǎn)地：波亞克Alcohol & Volume酒精度&

19、容量Old World Label 舊世界品牌酒標(biāo)Classification : AOC 等級(jí):AOC 酒莊灌裝裝瓶.Wine lists酒單.Types of wine list酒單種類Wine list by region根據(jù)產(chǎn)區(qū)分類Wine list by alphabetic order 根據(jù)字母順序分類Wine list by varieties根據(jù)葡萄品種分類Wine list by intensity of wine根據(jù)葡萄酒的強(qiáng)度分類Others其他.Wine service葡萄酒服務(wù).Wine service 葡萄酒服務(wù)Presentation of the wine li

20、st：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 doubtreinforce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 tastes the wine：客人品嘗葡萄酒Wine rejection：拒絕葡萄酒Pouring sequence：斟酒順序Glass refill and re

21、order：葡萄酒續(xù)杯和加酒.Recommendations客人要求被推薦葡萄酒Listen pro-actively and gather information 仔細(xì)聆聽客人的需要，收集信息Then give him a recommendation according to the dish and his budget. 根據(jù)他的菜肴和預(yù)算，推薦相應(yīng)的葡萄酒 Pay attention to the circumstances & season 注意環(huán)境和季節(jié)的變化 Offer one or two recommendations, no more. Do not read the w

22、ine list 只提供一、兩個(gè)建議，絕對(duì)不要照讀酒單Justify your choice briefly with a few words 簡(jiǎn)短的介紹一下你的推薦.Presentation of the Wine出示葡萄酒Show 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)Never hold the bottle by the neck 絕對(duì)不要握酒瓶的瓶頸 Do not shake the bottle. Be gentle.

23、 不要搖晃酒瓶，拿放輕柔。Red wine should be served at room temperature 紅葡萄酒可以在室溫品嘗White, 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Always open in the presence of the guest and never hide the label 當(dāng)著

24、客人的面開啟葡萄酒，不要隱藏葡萄酒標(biāo)Do not turn your back to your customer 不要背對(duì)你的客人Cut 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Bend 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Present the cork upon successful removal from the bottle. Do not leave the

25、 Capsule on the table 順利開啟葡萄酒后，不要把鋁膜遺留在桌上 .Give the client a taste of the wine讓客人品酒Ask the guest who made the order to taste the wine 請(qǐng)點(diǎn)酒的那位客人先試酒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Corkiness: 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(shuō)明酒已被污染Oxidation: Sometimes the wine can be oxidized, meaning it has been exposed to air 過(guò)分氧化：葡萄酒和空氣過(guò)分接觸會(huì)被氧化.Wine Pourin