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Basic Wine Course

Basic Wine Course. Table of Contents 目录. I. Definition of Wine II. Components of Wine III . Types of wine IV. Wine Making VI Main Wine Countries VII Main Grape Varieties VIII Wine Labels IX Wine list X Wine service . I 葡萄酒的定义 II 葡萄酒成分 III 葡萄酒种类

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Basic Wine Course

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  1. Basic Wine Course

  2. Table of Contents目录 I. Definition of Wine II. Components of Wine III . Types of wine IV. Wine Making VI Main Wine Countries VII Main Grape Varieties VIII Wine Labels IX Wine list X Wine service I 葡萄酒的定义 II 葡萄酒成分 III 葡萄酒种类 IV 葡萄酒酿造程序 VI 主要葡萄酒产国 VII 主要葡萄品种 VIII 酒标 IX 葡萄酒单 X 葡萄酒服务

  3. I Definition of WineI 葡萄酒的定义

  4. Ripe & HealthyGrapes 成熟健康的葡萄 • Crush the berries, release the juice and add yeast to the must. 压榨浆果, 使果汁流出并把酵母加入混合物 • Fermentation converts sugar into alcohol 发酵把糖份转化为酒精 • WINE IS FERMENTED GRAPE JUICE 葡萄酒是经过发酵的葡萄汁

  5. II Components of Wine葡萄酒成分

  6. Flavor Compounds (0.1%) Color & Tannins (in red wines) (0.3%) Acids (1%) Sugar (0.1% dry - 8% sweet) Alcohol (10% table wines, 20% fortified wines) Water (80%-90%) Notes: Approximate percentages by weight

  7. 含香物质 (0.1%) 色素和丹宁 (红葡萄酒) (0.3%) 酸 (1%) 糖份 (0.1% 干- 8% sweet甜) 酒精 (餐酒10%,加强葡萄酒20%) 水份· (80%-90%) II Components of Wine葡萄酒成分 注: 以上为重量的大约百分比

  8. III Types of wine III 葡萄酒种类

  9. Types of Wine （By wine making process） Champagne SPARKLING WINE Cava Other Sparkling wines Red STILL WINE White Rose Port, Sherry FORTIFIED WINE

  10. 葡萄酒种类 （按生产工艺分） 香槟酒 汽泡酒 加瓦 其他汽泡酒 红葡萄酒 普通葡萄酒 白葡萄酒 玫瑰酒 加强葡萄酒 钵酒,雪利酒

  11. Types of Wine （By service sequence during a meal） Beginning of the meal • Aperitif （Dry sherry， Champagne） • Table Wine ( Red, White, Rose… ) • Dessert Wine ( Botrytis, Ice wine, Port, Late Harvest…) • Digestive ( Liquors, Grappa… ) alcohol Sugar low low high high End of the meal

  12. 葡萄酒种类 （按用餐时上酒顺序 分） 用餐开始 • 餐前酒(干雪利酒,香槟酒…) • 餐酒 ( 红, 白, 玫瑰葡萄酒… ) • 甜酒 ( 贵腐酒, 冰酒, 钵酒 , 晚丰收葡萄酒…) • 餐后消化酒 ( 利口酒, 果渣酒… ) 酒精 糖份 低 低 高 高 用餐结束

  13. IV Wine making process IV 葡萄酒酿造程序

  14. Red Wine Making Process红葡萄酒酿制过程 • Red grapesare first crushed and de-stemmed, then placed into a container. 红葡萄先去梗压榨，然后放入容器 • The alcoholic fermentation willstart, at the same timemacerationis taking place 接下来，酒精发酵就开始了，浸渍也在同步进行 • During that time thetannins, flavors and coloring substanceswill dissolve into what is going to become wine (the must). 在此期间，丹宁、香味及颜色等物质逐渐溶解入即将产生的葡萄酒中。

  15. Whilst red wines are produced with skins and pips, the specificity of whitewine making process lies in the absence of maceration • 红葡萄酒带皮和籽一起发酵， 而白葡萄酒酿制过程的特别之处在于没有浸渍。 • When making a white wine, the juice is separated from the skins immediately • 酿制白葡萄酒时，果汁和果皮是压榨后马上分离的。酿酒时，只使用葡萄汁。 White Wine Making Process 白葡萄酒酿制过程

  16. Rose Wine Making Process 玫瑰葡萄酒酿制过程 • If you allow only a few hours of maceration， the wine will pick up some color from the skins， so the wine is only slighted tainted, then fermentation occurs normally without contact with the skins. 如果仅有短时间的浸渍，葡萄酒的颜色就不会很深，接下来的发酵过程中液体将不再接触到葡萄皮。 • Only Champagne can use the direct blending of whiteandred wines to produce rosewines. 只有香槟可以直接使用白葡萄酒和红葡萄酒的混合来调制玫瑰葡萄酒。

  17. White Wine 白葡萄酒 Red Wine 红葡萄酒 Rose Wine 玫瑰酒 Bottling 装瓶

  18. Sparkling Wine Making Process 气泡葡萄酒的酿制过程 • During a second fermentation, yeast converts sugar into alcohol and gas (Co2)在第二次发酵过程中，酵母把糖份转化为酒精和气体（二氧化碳） • 3 methods 3种方法 1 - Secondary fermentation in bottle 瓶中二次发酵 2 - Secondary fermentation in a tank 桶中二次发酵 3 –Carbonation 二氧化碳法 Highest quality 高质量 Lowest quality 低质量

  19. V I Main Wine Countries主要葡萄酒产酒国

  20. Old World旧世界 France法国 1* Italy意大利 2* Spain西班牙3* New World新世界 USA美国 4* Australia澳大利亚6* Chile智利 Argentina 阿根廷5* New Zealand新西兰 South Africa南非 (Southern hemisphere + USA) 南半球＋美国 (European Countries) 欧洲国家 *Top six producers in volume 产量前六名国家

  21. Old World VS New World旧世界VS新世界 • Integrate more the soil and climate factors. “Terroir” 更能在酒中结合土壤气候特征 • Long tradition and history 悠久历史和传统 • Good visibility to the consumers 客人容易理解 • Main factor is the grape variety 主要根据葡萄品种 • Consistent weather 相应气候 • Difficult visibility to the consumers • 客人不易理解 • Lots of regulations 很多规则 • Too much standardization 标准太多 • Not been produced for long ageing • 储存时间较短 ( European Countries欧洲国家 ) ( Southern hemisphere + USA 南半球＋美国 ) Oldworld旧世界 New world 新世界 Pros cons

  22. VII Grape Varieties 葡萄品种

  23. Summary摘要 • 8,000 grape varieties known in the world 世界上目前已知的葡萄品种有8000种 • 1,000 grape varieties used for wine around the world 世界上大约有1000种葡萄被制成葡萄酒 • 200 traditionally used in Italy 意大利大约使用200种葡萄 • 100 traditionally used in France 法国大约使用100种葡萄 • 50 traditionally used in Spain 西班牙大约使用50种葡萄 • Grape variety, a major factor in the taste of a wine 不同的葡萄品种，是影响葡萄酒品尝的主要因素

  24. Main Grape Varieties主要葡萄品种 Red varieties 红葡萄品种 Cabernet Sauvignon/加本力苏维翁 Merlot/梅洛 Shiraz (Syrah)/设拉子 Pinot Noir/黑皮诺 Sangiovese/杉济奥维瑟 Nebbiolo /内比奥 Zinfandel/仙芬黛

  25. Red Grape Varieties 红葡萄品种 • A classic Bordeaux grape • 传统波尔多葡萄品种 • Full-bodied, tannic • 酒体饱满，丹宁较丰富 • Very complex, long evolution • 口味丰富， 陈年长 • Blackcurrant, violet • 黑加仑，紫罗兰 Cabernet Sauvignon 加本力苏维翁

  26. Red Grape Varieties 红葡萄品种 • A traditional Bordeaux grape • 传统波尔多葡萄品种 • Supple and round • 口感柔顺，饱满 • Black and red cherry • 黑色及红色樱桃 • Chocolate • 巧克力 Merlot梅洛

  27. Red Grapes Varieties红葡萄品种 • King of Burgundy • 勃根蒂之王 • Cherry, raspberry • 樱桃、覆盆子 • Spice notes • 稍带辛辣 • Earthy complexities • 泥土气息 • A silky texture, little tannins • 丝般柔滑，丹宁较淡 Pinot Noir黑皮诺

  28. Red Grapes Varieties红葡萄品种 • From Rhone Region, France • 来自法国罗纳谷地区 • Rich black and red berry fruit, plum • 丰富的黑色、红色浆果及李子味 • Game and spice complexity • 丰富的野味及辛辣味 • More intense and earthy than Zinfandel • 比仙芬黛更紧凑、泥土气息更重。 Shiraz 设拉子

  29. Red Grape Varieties红葡萄品种 • Italy’s most common grape • 意大利种植最广泛的红葡萄品种 • Grape for Chianti • 基昂蒂用此葡萄酿制 • Brunello di Montalcino • 蒙塔尔奇诺布鲁诺 • Lightly fragrant wines • 酒香清淡 • A distinct bitter cherry taste • 独特的苦莓味 • Tight tannins • 强烈的丹宁味 Sangiovese杉济奥维瑟

  30. Red Grape Varieties红葡萄品种 • Mostly grown in California • 加州独特的葡萄品种 • Deeply concentrated berry fruit • 浓缩的浆果味 • Jammy • 果酱味 • Intriguing spice notes • 独特香辣 • A big finish • 回味极佳 Zinfandel仙芬黛

  31. Red Grape Varieties红葡萄品种 • Piemontese grape (Italy) 意大利皮特蒙地区的著名葡萄品种 • Grape for Barolo & Barbaresco 酿制巴罗洛和芭芭罗斯克葡萄酒 • Tannic, acidic and austere. 丹宁丰富、酸度适中、深沉 • Complex, full-bodied 酒体饱满，口味丰富 • Better after more than 4 years aging 最好陈年4年以上 Nebbiolo内毕罗

  32. White Grapes白葡萄品种 Chardonnay/莎当妮 Sauvignon Blanc/白苏维翁 Riesling/薏丝琳 Gewuztraminer /格乌兹莱妮 Pinot Grigio/灰皮诺 Viognier/威格尼 Main WhiteGrape Varieties主要白葡萄品种

  33. White Grape Varieties 白葡萄品种 • Native to Burgundy 源于法国的勃根第地区 • Versatile and complex 复杂多变 • Good ageing potential 很好的储藏潜力 • Citrus 柑橘味 • Tropical fruit 热带水果味 Chardonnay莎当妮

  34. White Grape Varieties 白葡萄品种 • Bordeaux, central Loire, New Zealand 波尔多，卢瓦尔河中部， 新西兰 • Crisp acidity 易碎，偏酸 • Dry and aromatic 干性，芬芳 • Fruity and grassy 果香浓郁有青草味 Sauvignon Blanc白苏维翁

  35. White Grape Varieties 白葡萄品种 • A German variety， grown in Alsace South Australia, Washington State etc 德国葡萄品种, 在阿尔萨斯， 南澳洲， 及华盛顿州都有种植 • Versatile (dry, tart wine to Sweet late-harvest wine) 变化多样（可在口感较干到晚收型甜酒间变化） • Effusive fruit aromas 既丰富的水果味 • Apple, Citrus, Peach 苹果，柑橘，桃子 • Lime, Honey, Toast 石灰，蜂蜜，吐司 Riesling薏丝琳

  36. White Grape Varieties 白葡萄品种 • Alsace, Germany, Austria 阿尔萨斯，德国，奥地利 • Structured, generous 层次分明，特征丰富鲜明 • Lychee, rose spices, Clove spice notes 荔枝，玫瑰、丁香的辛辣味 • Tropical Fruit & Cinnamon 热带水果味 & 肉桂味 Gewurztraminer 格乌兹莱妮

  37. White Grape Varieties白葡萄品种 • Popular in Northern Italy 盛产于意大利北部 • Fruili and Veneto 福茹利,威尔尼托 • Fresh and Aromatic 新鲜，芬芳 • Light color 颜色偏淡 Pinot Grigio 灰皮诺

  38. White Grape Varieties白葡萄品种 • Northern Rhone, also in USA and Australia 北罗纳谷， 在美国，澳洲都有种植 • Condrieu, Chateau Grillet 孔德里欧、歌瑞莱特古堡 • Peach flavor 桃子香 • Very low acidity 酸度极低 Viognier威格尼

  39. VIII Wine Labels 酒标

  40. Winery 酒庄名 Vintage年份 Alcohol Level酒精含量 Net Volume 净含量 (Name of Wine)酒名 New World 新世界 Grape Variety 葡萄品种 Old World 旧世界 Appellation产地 Classification等级 How to Read Wine Label怎样解读酒标? Usual contents of a label 酒标里包含的内容

  41. Sample from the New World来自新世界的样标

  42. Sample from the Old World 来自旧世界的样标 What is the grape variety?葡萄品种是什么？

  43. IX Wine Lists 酒单

  44. VIII Types of Wine list酒单种类 • Wine list by region 根据产区的分类 • Wine list by alphabetic order 根据字母顺序分类 • Wine list by varieties 根据葡萄品种分类 • Wine list by intensity of wine 根据葡萄的强度分类 • Others 其他

  45. X Wine Service 葡萄酒服务

  46. X IWine Service 葡萄酒服务 • Presentation of the wine list 介绍酒单 • Take the order without hesitation 确认订单 • The client asks for recommendations客户要求推荐 • Recommendations offered 建议 • The client may doubt – reinforce 客户也许置疑－加强你的推荐 • Presentation of the wine 展示葡萄酒 • Open the wine bottle 葡萄酒开瓶 • Client tastes the wine 客人品尝葡萄酒 • Wine rejections 拒绝葡萄酒 • Pouring sequence 斟酒顺序 • Glass refill and reorder 葡萄酒续杯和加酒

  47. Recommendations 客人要求被推荐葡萄酒 • Listen pro-actively and gather information 仔细聆听客人的需要，收集信息 • Then give him a recommendation according to the dish and his budget. 根据他的菜肴和预算，推荐相应的葡萄酒 • Pay attention to the circumstances & season 注意环境和季节的变化 • Offer one or two recommendations, no more. Do not read the wine list！ 只提供一、两个建议，绝对不要照读酒单 • Justify your choice briefly with a few words 简短的介绍一下你的推荐

  48. 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 站在点酒客人的右面，向他展示葡萄酒的瓶身和酒标 Never hold the bottle by the neck 绝对不要握酒瓶的瓶颈 • Do not shake the bottle. Be gentle. 不要摇晃酒瓶，拿放轻柔。 • Redwine should be served at room temperature 红葡萄酒可以在室温品尝 • White, roseand sparkling wines should be served chilled and put in an ice bucket between pouring 白葡萄酒、玫瑰葡萄酒、汽泡酒饮用前都必须冷藏，余下的葡萄酒要连瓶放入冰桶保温

  49. Open the Wine Bottle葡萄酒开瓶 • Always open in the presence of the guest and never hide the label 当着客人的面开启葡萄酒，不要隐藏葡萄酒标 • Do not turn your back to your customer 不要背对你的客人 • Cut the foil below the neck with opener. Do not pierce the cork 用酒刀割开瓶封，不要刺穿软木塞 • Bend the cork a little bit at the end to avoid making a noise 拔出瓶塞底部时稍微弯曲一点，避免弄出噪音 • Present the cork upon successful removal from the bottle. Do not leave theCapsuleon the table 顺利开启葡萄酒后，不要把铝膜遗留在桌上

  50. Give the client a taste of the wine让客人品酒 • Ask the guest who made the order to taste the wine 请点酒的那位客人先试酒 • Pour approximately one soup spoon worth of wine into the glass of the designated guest 倒大约一汤匙的葡萄酒给指定的客人 • Ensure approval is given before you go on pouring 点酒客人首肯后才为其他客人们侍酒

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