wset2教材

1、葡萄酒培訓(xùn) 葡萄酒培訓(xùn)默認(rèn)分類 2008-05-07 03:43:02 閱讀 59 評(píng)論 0 字號(hào)：大中小 WSET Advanced Level – Looking behind the Labels酒標(biāo)背后 Tasting and Evaluating Wine Tasting wine rather than simply drinking it increases our appreciation of the wine by

2、allowing us to examine it in detail.Although the process can seem repetitive at first, with practice it becomes a subconscious habit. Forcing us to put our sensations into words means the impression of the wine lingers l

3、ongerin our memory. It also helps us communicate to other people what the wine islike, sometimes long after we have tasted it. This is an essential skill for anyone involved in the production, distribution or sale of win

4、e. As we will see in Chapter 2,successful food and wine matching requires us to consider the separate components of the wine.The systematic approach to tasting outlined below, shows us how to do this. 葡萄酒品嘗和評(píng)估 葡萄酒品嘗實(shí)際上就是

5、通過(guò)品嘗時(shí)的細(xì)節(jié)判斷，為飲用者增加感官享受。這樣的過(guò)程在一開(kāi)始需要反復(fù)練習(xí)，時(shí)間久了就成為一種下意識(shí)的品嘗習(xí)慣。強(qiáng)迫自己把感官體會(huì)用語(yǔ)言描述出來(lái)即便于記憶，同時(shí)又有助于我們和別人交流品嘗時(shí)的感覺(jué)。這對(duì)于任何一個(gè)生產(chǎn)商、經(jīng)銷商和銷售人員都是極為重要的技能，就如后面第二章里提到的成功的餐酒搭配要求能夠考慮到酒的各個(gè)口感組成。我們就用下面的品嘗概要來(lái)描述如何進(jìn)行品嘗和產(chǎn)品評(píng)估。 Tasting and Evaluating Wine 品嘗和評(píng)

6、估 Preparation for tasting The idealtasting room will be odour-free(no smells of cleaning products, tobacco, food or perfume), withgood natural light , andwhite surfacesagainst which we can judge the appearance of ourwine

7、s. Ourtasting palate should be clean , and unaffected by tobacco, food, coffee, gum or toothpaste. Chewing a piece of bread can help remove any lingering flavors. Hayfever, colds and fatigue affect our ability to judge w

8、ines, because they affect our senses of taste and smell.Many glasses have been developed to show different wines at their best.However, we need one type of glassin order to make fair comparisons between wines.ISO glass h

9、as a rounded b觀察葡萄酒的外觀的主要原因在于提醒我們注意產(chǎn)品是否存在瑕疵。如果葡萄酒的年齡過(guò)大，那么已經(jīng)在儲(chǔ)存過(guò)程中損壞了，或者橡木塞損壞而導(dǎo)致的氧化都被形容為意外狀況 out-of-condition .此時(shí)的酒在外觀上會(huì)出現(xiàn)陰暗呆滯，或者開(kāi)始顯現(xiàn)出棕色，雖然偏棕色未必一定是有問(wèn)題的酒。( 大部分健康的老酒也都會(huì)出現(xiàn)棕色，特別是經(jīng)過(guò)長(zhǎng)時(shí)間橡木儲(chǔ)存的葡萄酒 )混濁也是葡萄酒出現(xiàn)問(wèn)題的一種表現(xiàn)，或者是在裝瓶前未經(jīng)過(guò)濾澄清。

10、Tasting and Evaluating Wine It is worth making a quick note of the colour.Look at the intensity : is it particularly intense or pale? Purple is an indication of youth; orange, amber and brown colours are indicators of ag

11、e. However,bear in mind that some wines change colour more rapidly than others , so no definitive conclusions about actual age can be reached. If it is white wine, is it lemon or gold? Green indicates youth; orange and b

12、rown indicate age.For rose wine, a bright purply-pink indicates youth; orange and brown hints indicate age. The following are examples of more precise descriptions: clear, intense ruby dull and cloudy, dark brown clear,

13、medium-intensity, garnet clear, pale gold 品嘗和評(píng)估葡萄酒 對(duì)葡萄酒進(jìn)行一個(gè)快速簡(jiǎn)介的描述是非常必要的。 觀察顏色的深度 :是否特別深或者淺 ?紫色是年輕的表現(xiàn)；橙色、琥珀色和棕色則是年老的表現(xiàn)。不過(guò)，有些葡萄酒的顏色轉(zhuǎn)變特別快，所有很難作出精確的判斷。 如果是白葡萄酒，究竟是檸檬色還是金色 ?發(fā)綠表示年輕；而橙色和棕色表示年老。 桃紅葡萄酒，亮麗的粉紅色表示年輕；橙色和棕色表示年老。 下面是一

14、些精確描述的例子：清澈的深寶石紅；陰暗混濁的深棕色；清澈而中等深度的石榴紅；清澈的淡金黃色； ( 圖片一頁(yè) ) Tasting and Evaluating Wine Nose Swirl it in the glass to release as many aroma molecules as possible, then take a sniff. Then make a note of the condition of the n