1、葡萄酒培训方案,一、什么是葡萄酒 二、法国葡萄酒的基础知识 三、葡萄品种的基础知识 四、侍酒的基础知识 五、葡萄酒与食物的搭配,什么是葡萄酒定义：根据国际葡萄与葡萄酒组织的规定(OIV，1996)，葡萄酒只能是破碎或未破碎的新鲜葡萄果实或葡萄汁经完全或部分酒精发酵后获得的饮料，其酒度不能低于8.5%(V/V)含香物质-0.1%色素和单宁-0.3% 酸 -1% 糖分-0.1%干8%Sweet甜酒精-餐酒10%，加强葡萄酒20%水份-80%-90%注：以上为重量的大约百分比,葡萄酒的分类 葡萄酒的分类.doc （按生产工艺分）,气 泡 酒,香槟（Champagne）,加瓦（Cava),其他气泡酒（
2、如意大利的阿斯蒂酒）,普通葡萄酒,红葡萄酒,白葡萄酒,玫瑰红葡萄酒,加强葡萄酒,钵酒、雪利酒,Red grapes are 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 will start, at the same time maceration is taking place 接下来，酒精发酵就开始了，浸渍也在同步进行 During that time the tannins, flavors and coloring substa
3、nces will 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。,Whilst red wines are fermented with the skins and pips, the specificity of white wine making process lies in the absence of maceration红葡萄酒和籽,皮一起发酵, 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
4、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。,If you allow only a few hours of maceration, the wine will pick up some coloration from the skins, and the wine is only slighted tainted.如果仅有短时间的浸渍，葡萄酒的颜色就不会很深Only Champagne can use the direct blending of white and red wines t
5、o produce Ros wines.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,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 / 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,Wines in which grape
6、based spirit is added either after the fermentation or during the fermentation. 在发酵后或发酵过程中，加入由白兰地This operation is called the fortification of the wineExamples: 1）Port （Fortified during fermentation）2）Sherry （Fortified after fermentation）这个过程叫做葡萄酒的加强。 例如：1）钵 酒 （发酵过程中加强） 葡萄牙2）雪利酒 （发酵后加强） 西班牙,New Worl
7、d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,Old World旧世界France 法 国 2*Italy 意大利 1*Spain 西班牙 3*,Main Wine Countries 主要葡萄酒产酒国 旧世界与新世界的主要区别.doc,*Top six producers in volume 产量前六名国家,French vineyard: 法国葡萄园 900 000 hectares / 公顷Main wine regions:主要葡萄酒产区 波尔多 勃根蒂 香槟 罗纳山
8、谷 阿尔萨斯 卢瓦尔河谷 朗格多克,Main appellations:主要产区Medoc： 美铎高地 Graves： 格莱乌 Sauternes： 苏丹 Saint-Emilion：圣爱美浓 Pomerol: 庞马洛,Left bank: more suitable for Cabernet Sauvignon, Right bank for Merlot左岸：更适合种植加本力苏维翁，右岸更适合梅洛 1855 official listing of the best wines. 61 crus classes in 5 categories.官方列出最佳葡萄酒：包括5大类、61种头等苑葡萄
9、酒 5 first growths: Chateau Lafite Rothschild, Chateau Latour, Chateau Margaux, Chateau Haut-Brion, Chateau Mouton Rothschild 五大酒庄：莎都拉菲城堡，拉图城堡，玛歌法定产区，布里翁高地古堡、木桐罗希尔古堡 Right bank: Top appellations are Saint-Emilion and Pomerol右岸：最高产区是圣爱美浓和庞马洛法定产区Bordeaux Wines 波尔多葡萄酒,Some of the greatest wines in the w
10、orld ranked according to the micro-climates 世界上一些最好的葡萄酒的等级划分是根据微气候的 Small and family owned estates较小的家族酒庄 669 AOC， 30000 hectares / 公顷669个法定产区， Precise hierarchy as pyramid:精确的金字塔等级划分 - Red wines are made out of Pinot Noir 红葡萄酒由黑皮诺葡萄制成 - White wines of Chardonnay 白葡萄酒由莎当妮制成Burgundy Wines 勃根蒂葡萄酒,The
11、best sparkling wine in the world世界上最好的汽泡酒产区 In the north of France on a chalky rock 法国北部的石灰岩区域 3 Grape varieties: Pinot Noir, Pinot Meunier and Chardonnay 3种葡萄品种：黑皮诺，皮诺莫妮亚，莎当妮 Invention of the secondary fermentation in the bottle method 创造了瓶中二次发酵法,Champagne 香槟,法国葡萄酒分为四级： AOC 法定产区葡萄酒VDQS 优良地区餐酒 VDP 地
12、区餐酒 VDT 日常餐酒,VDQS 优良地区餐酒,15.5,VDQS 优良地区餐酒,15.5,VDQS 优良地区餐酒,15.5,VDQS 优良地区餐酒,15.5,VDQS 优良地区餐酒,VDQS 优良地区餐酒,Cabernet Sauvignon 加本力苏维翁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,Merlot 梅洛A traditional Bordeaux grape传统
13、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,Pinot Noir 黑皮诺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,Shiraz or Syrah 设拉子Mostly grown in Rhne Region, France, Australia 主要种植于法国罗纳谷地区, 澳大利亚Rich
14、 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Rich and full-bodied口感丰富，酒体饱满,Chardonnay 莎当妮Native to Burgundy源于法国的勃根第地区 Now worlds most fashionable & famous white variety当今最流行，有名的白葡萄品种 Creamy and full-bodied 口感柔和饱满 White fruits and nutty flavor白色水果及干果味,Sauvignon Bl
15、anc 白苏维翁Bordeaux, central Loire 波尔多，卢瓦尔河中部 Crisp acidity清新爽口偏酸 Fresh and aromatic清新果香芬芳 Citrus and Grassy柑桔及青草味,1）来自葡萄品种本身的主要香气 例如： 加本力苏维翁的黑加仑香气2）来自发酵过程的香气 例如：莎当妮的牛油香3）来自陈酿过程的香气,葡萄酒的香气,白葡萄酒的香气,花香类： 茉莉，玫瑰，紫罗兰 果香类： 梨，苹果，荔枝，柑橘类 蔬菜类： 蘑菇， 甜点类： 蜂蜜，新鲜面包，黄油 辛香类： 肉桂，茴香 矿物质类： 打火石，粉笔,红葡萄酒的香气,果香类：草莓，樱桃，红莓 蔬菜类：蘑
16、菇，土壤 甜点类：香草，烤面包 辛香类：肉桂，甘草，辣椒 动物类：熏肉，皮草 培烤类：焦油，咖啡,侍酒培训内容 ：1.怎样向客人推荐酒?2.怎样记录客人所点的酒?3.怎样在餐厅中持酒?4.侍酒温度?5.怎样向客人展示葡萄酒? 6.怎样开瓶?7.怎样品酒及检查质量问题?8.滤酒?9.怎样倒酒?10.侍酒次序?11.倒多少?12.让您的客人再点酒,怎样向客人推荐酒 How to recommend a wine,先给客人足够的时间看酒单。当客人要求推荐时，才根据菜肴及预算向客人荐酒一些简单的规则：白葡萄酒配清淡类菜肴，红葡萄酒配口味较重的菜肴 用相同地区的酒配菜,怎样记录客人所点的酒 How to
17、 take wine order,记住酒名及年份如果客人人数超过5-6人，可建议客人再点一瓶,不要握住瓶颈如有可能，将酒瓶，品酒杯，和餐巾放在托盘上白葡萄酒及汽泡葡萄酒应该放在冰桶内,怎样在餐厅中持酒 How to carry the bottle to the guest table,向客人展示葡萄酒酒标向客人报酒名，地区，及年份等信息,怎样向客人展示葡萄酒 How to present the wine,在客人面前开瓶不要背对客人用酒刀割开铝膜将瓶盖放在托盘内，酒瓶旁，或将瓶塞及铝膜放在口袋内。千万不要将铝膜及瓶塞留在餐桌上,怎样开瓶 How to open the bottle,用餐巾擦
18、拭酒瓶结束时，轻轻转动酒瓶侍者应站在客人右侧气,怎样倒酒 How to pour the wine, gesture and portion,让点酒者先品尝,倒大约一汤勺按顺时针顺序，先给女士，再给男士倒酒最后加满点酒者的酒杯宴会上的顺序香气,侍酒次序 Service sequence,给每人倒同样量的酒红葡萄酒可比白葡萄酒略多，因为冰镇的白葡萄酒易变热 “单杯酒” 应倒150毫升,倒多少 How much to pour,葡萄酒侍酒温度表,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
19、 better matched witha crisp dry white.以柠檬汁为主的菜肴最好和干爽的白葡萄酒搭配 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 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 wine烤白
20、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,Food and Wine Pairing 食物与葡萄酒的搭配,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。Le
21、ss 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。,Vertical Wine Balance 纵向搭配,Sight: A. Analyze the
22、Appearance视觉：分析外观 B. Smell: Analyze the Nose嗅觉：分析气味 C. Taste: Analyze the Palate味觉：分析口感,Wine Tasting Techniques 葡萄酒品尝技巧,Rim examination: it has to be glittering. A matt or cloudy rim is a very bad sign边缘：有葡萄酒的边缘光圈应是明亮宜人的。阴暗模糊的边缘说明酒品质存在问题。 Transparency examination: use a plain white background. You c
23、an tell the age of the wine by the intensity or the clarity透明度：用一张平滑的白纸作背景。您可以通过观察葡萄酒的色泽深浅和清澈度推测酒的年份。,Sight: Analyze of the Appearance 视觉：评价外观,White wine: green reflections indicate a young wine. Topaz, yellow golden reflections show some evolution through age白葡萄酒：如色泽泛绿说明葡萄酒较年轻。浅黄褐色或金黄色说明葡萄酒已陈年过长。Re
24、d wine: gets paler in color as it ages 红葡萄酒：色泽越淡，陈年时间越长。Red wines: purple reflections indicate young wines. Orange oxidized colors show some evolution红葡萄酒：紫色的反光说明葡萄酒较年轻。橘色氧化说明葡萄酒陈年过长。,Sight: Analyze of the Appearance 视觉：评价外观,Legs or Tears: are the traces that are left on the sides of your glasses wh
25、en swirled around. The more tears the more alcohol content or a high level of residual sugar. 挂杯：摇晃酒杯时，酒壁上留下的痕迹。挂杯越重，说明葡萄酒的酒精度越高或糖度较高。 Co2 Emission: Sometimes small bubbles may be apparent in what is supposed to be still wine. Residual Co2. May exists in young whites Faults for the reds due to unwan
26、ted fermentation (smells like yeast.)释放CO2：有时普通的葡萄酒中有细小的汽泡出现，这说明Co2 的含量比较高。-可能存在于较年轻的白葡萄酒中-红酒如有这样情况说明进行了不必要发酵（有酵母味。）,Appearance 外观,Primary Flavors: from the grape variety, youngish wines 主要味道：来自葡萄品种的天然味道。较年轻的葡萄酒更明显。Secondary Flavors: from the fermentation process第二层味道：来自于葡萄酒的发酵过程。Tertiary Flavors: o
27、r “ bouquet” results of ageing; more mature aromas第三层味道：或“芬芳”源自葡萄酒的陈年，更加成熟的香味,Nose 嗅觉,Sweetness: first thing detected 甜味：最先发现的味道Acidity: strong acidy makes the mouth water, wines lacking acidity will be flabby, flat, unappealing酸味：较浓的酸味能让口腔自然分泌唾液。缺少酸味的葡萄酒会让人感觉松散、平淡没有吸引力。Salty: rather rare in wine 盐分
28、：葡萄酒中含量很少。,Taste: Analyze the Palate 味觉：评价口感,Tannins: have a drying effect on the gums and the tongue. In contrast to the salivating effect of acid单宁：有让口腔、舌头干燥的功效。与酸味造成的效果正好相反。Body (or mouth feel) is the impression of a wines weight in the mouth. Light or full-bodied.酒体（或口感）是葡萄酒在口腔中造成的厚薄感。或轻淡、或厚重。Al
29、cohol: warming sensation in the back of your mouth酒精度：会在口腔后部造成灼热感。,Taste: Analyze the Palate 味觉：评价口感,Finish or length: The period of time the wines flavor lingers on your palate.回味或长度：葡萄酒的余香在口腔中停留的时间长短。2 seconds for a table wine, over than 10 seconds for a great wine 餐酒一般为两秒左右，优质葡萄酒为十秒左右。,Tasting Dimensions 味觉的细分,Thanks！,
