葡萄酒基礎(chǔ)知識培訓(xùn) (2)(1)..

1、 培訓(xùn)索引培訓(xùn)索引 銷售團(tuán)隊 講座 180 分鐘 葡萄酒侍酒實(shí)踐 30 分鐘 測試 10 分鐘 CD-rom，筆記本電腦，投影儀，開酒器，一瓶酒，資料，試卷Wine HistoryDefinition of WineComponents of wineTypes of wineWine Storage 葡萄酒歷史什么是葡萄酒葡萄酒的組成葡萄酒種類葡萄酒儲存Table of Contents目錄目錄Table of Contents目錄目錄 主要葡萄酒產(chǎn)國 主要葡萄品種 酒標(biāo) 葡萄酒服務(wù) 葡萄酒品嘗 葡萄酒釀造 Main Wine CountriesMain Grape VarietiesWin

2、e Labels Wine ServiceWine Tasting Wine MakingTable of Contents目錄目錄 葡萄酒配餐 醒酒 封瓶Food and Wine Pairing DecantationBottle Closure Wine History葡萄酒歷史葡萄酒歷史葡萄酒歷史中東里海美索布達(dá)米亞法國高盧法國高盧西班牙西班牙德國德國奧地利奧地利南非南非墨西哥墨西哥阿根廷阿根廷 Definition of Wine 葡萄酒的定義葡萄酒的定義Ripe & Healthy Grapes 成熟健康的 葡萄Crush the berries, release the

3、juice and add yeast to the must.壓榨漿果, 使果汁流出并把酵母加入混合物Fermentation converts sugar into alcohol發(fā)酵把糖份轉(zhuǎn)化為酒精WINE IS FERMENTED GRAPE JUICE 葡萄酒是經(jīng)過發(fā)酵的葡萄汁葡萄酒是經(jīng)過發(fā)酵的葡萄汁葡萄酒成分葡萄酒成分含香物質(zhì)含香物質(zhì) (0.1%) 色素和丹寧色素和丹寧 (紅葡萄酒) (0.3%) 酸酸 (1%)糖份糖份 (0.1% 干干 - 8%甜甜)酒精酒精 (餐酒餐酒10%, 加加強(qiáng)葡萄酒強(qiáng)葡萄酒20%) 水份水份 (80%-90%)注注: : 以上為重量的大約百分比以上為重

4、量的大約百分比二氧化硫與葡萄酒二氧化硫與葡萄酒1.保護(hù)葡萄酒保護(hù)葡萄酒 簡單地來說，如果沒有簡單地來說，如果沒有SO2，所有的葡萄酒都將，所有的葡萄酒都將會在短短的幾個月之內(nèi)壞會在短短的幾個月之內(nèi)壞掉掉 2.二氧化硫含量二氧化硫含量 規(guī)定紅葡萄酒中規(guī)定紅葡萄酒中SO2的最的最高含量為高含量為160mg/l，白葡，白葡萄酒和粉紅葡萄酒為萄酒和粉紅葡萄酒為210mg/l Types of wine葡萄酒種類葡萄酒種類葡萄酒種類 （按生產(chǎn)工藝分）（按生產(chǎn)工藝分） 香檳酒 加瓦 缽酒,雪利酒 汽泡酒汽泡酒普通葡萄酒普通葡萄酒加強(qiáng)葡萄酒加強(qiáng)葡萄酒其他汽泡酒葡萄酒種類 （按用餐時上酒順序 ） 糖份酒精低高

5、低高用餐開始用餐開始用餐結(jié)束用餐結(jié)束國家標(biāo)準(zhǔn)含糖量干型葡萄酒: 每升少于4克, 或者總糖與總酸(以酒石酸計)的差值小于或即是每升2.0克時含糖最高為每升9.0克的葡萄酒 半干葡萄酒：含糖大于干葡萄酒，最高為每升12.0克，或者總糖與總酸的差值小于或即是每升2.0克時含糖最高為每升18.0克的葡萄酒。半甜葡萄酒：含糖大于半干葡萄酒，最高為每升45.0克的葡萄酒。甜葡萄酒：含糖大于每升45.0克的葡萄酒。 Wine Storage 葡萄酒儲藏恒定的溫度保持在12度左右良好的濕度 在70%左右, 使酒瓶平躺, 酒塞和葡萄酒始終接觸防止直接光照, 紫外線會損壞葡萄酒良好的通風(fēng)環(huán)境防止葡萄酒劇烈震動 M

6、ain Wine Countries 主要葡萄酒產(chǎn)酒國主要葡萄酒產(chǎn)酒國 France法國法國 2* Italy意大利意大利 1* Spain西班牙西班牙3*USA美國美國 4*Australia澳大利亞澳大利亞6*Chile智利智利Argentina 阿根廷阿根廷5*New Zealand新西蘭新西蘭South Africa南非南非*Top six producers in volume產(chǎn)量前六名國家產(chǎn)量前六名國家 (Southern hemisphere + USA)南半球美國南半球美國 (European Countries)歐洲國家歐洲國家舊世界VS新世界Integrate more t

7、he soil and Integrate more the soil and climate factors. “Terroir”climate factors. “Terroir”能在酒中結(jié)合土壤氣候特征能在酒中結(jié)合土壤氣候特征Long tradition and historyLong tradition and history悠久歷史和傳統(tǒng)悠久歷史和傳統(tǒng) Good visibility to the Good visibility to the consumers consumers 客人容易理解客人容易理解Main factor is the grape Main factor is

8、 the grape variety variety 主要根據(jù)葡萄品種主要根據(jù)葡萄品種Consistent weather Consistent weather 相應(yīng)氣候相應(yīng)氣候Difficult visibility to Difficult visibility to the consumersthe consumers客人不易理解客人不易理解 Lots of regulationsLots of regulations很多規(guī)則很多規(guī)則Too much standardizationToo much standardization標(biāo)準(zhǔn)太多標(biāo)準(zhǔn)太多Not been produced for

9、long Not been produced for long ageing ageing 儲存時間較短儲存時間較短Old world 舊世界舊世界( European Countries 歐洲國家歐洲國家 ) ( Southern hemisphere + USA 南半球南半球 美國美國 ) Pros優(yōu)點(diǎn)優(yōu)點(diǎn)New World 新新世界世界Cons缺點(diǎn)缺點(diǎn)5億年沉積的原始土壤得天獨(dú)厚的葡萄園氣候、土壤完美結(jié)合Grape Varieties葡萄品種Summary摘要摘要8,000 grape varieties known in the world世界上目前已知的葡萄品種有8000種1,000

10、 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 in France 法國大約使用100種葡萄50 traditionally used in Australia 澳大利亞使用50種葡萄Grape variety, a major factor in the taste of a wine不同的葡萄品種，是影響葡萄酒品嘗的主要因素主要白葡萄品種主要白葡萄品種White Grape

11、s白葡萄品種白葡萄品種 Chardonnay / 莎當(dāng)妮 Sauvignon Blanc / 白蘇維翁 Riesling / 薏絲琳 White Grape Varieties 白葡萄品種白葡萄品種 Native to Burgundy 源于法國的勃根第地區(qū) Now worlds most fashionable & famous white variety 當(dāng)今最流行，有名的白葡萄品種 Creamy and full-bodied 口感柔和飽滿 White fruits and nutty flavor白色水果及干果味Chardonnay莎當(dāng)妮莎當(dāng)妮White Grape Varie

12、ties 白葡萄品種白葡萄品種 Bordeaux, central Loire 波爾多，盧瓦爾河中部 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Sauvignon Blanc白蘇維翁白蘇維翁White Grape Varieties 白葡萄品種白葡萄品種Grown in Alsace, Germany, South Australia, Washington State, etc 種植于阿爾薩斯，德國，羅納谷地區(qū), 南澳大利亞, 華盛頓Versatile (dry, tart wine to S

13、weet late-harvest wine) 變化多樣（可在口感較干到晚收型甜酒間變化）Floral and mineral flavor花香及礦物味Naturally high acidity天然酸度高A tremendous capacity to age可陳年 Riesling 薏絲琳薏絲琳 Main Grape Varieties 主要主要葡萄品種葡萄品種 Red varieties 紅葡萄品種紅葡萄品種Cabernet Sauvignon / / 赤霞珠赤霞珠 Merlot / 美露美露 Shiraz (Syrah) / 設(shè)拉子設(shè)拉子 Pinot Noir / 黑皮諾黑皮諾Gama

14、y /佳美佳美 Red Grape Varieties紅葡萄品種紅葡萄品種 A classic Bordeaux grape 傳統(tǒng)波爾多葡萄品種 Full-bodied, tannic 酒體飽滿，丹寧較豐富 Very complex, long evolution 口味豐富， 陳年長 Blackcurrant, violet 黑加侖，紫羅蘭 Cabernet Sauvignon赤霞珠赤霞珠Red Grape Varieties紅葡萄品種紅葡萄品種 A traditional Bordeaux grape 傳統(tǒng)波爾多葡萄品種 Supple and round 口感柔順，飽滿 Black and

15、red cherry 黑色及紅色櫻桃 Chocolate 巧克力Merlot美露（梅樂）美露（梅樂）Red Grape Varieties紅葡萄品種紅葡萄品種 Mostly grown in Rhne Region, France, Australia 主要種植于法國羅納谷地區(qū), 澳大利亞 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 Rich and full-bodied 口感豐富，酒體飽滿Shiraz or Syrah 西拉（設(shè)拉子）西拉（設(shè)拉子）Red Gr

16、ape Varieties紅葡萄品種紅葡萄品種 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, little tannins 絲般柔滑，丹寧較淡Pinot Noir黑皮諾黑皮諾Red Grape Varieties紅葡萄品種紅葡萄品種 Grape used to make Beaujolais 用來做寶祖利酒的葡萄 Light purple in color 酒體呈淺紫色 Fruity and light in tannins 果

17、香濃郁, 口感柔和 To be drunk young 趁年輕時喝 Gamay 佳美佳美& How to Read Wine Label怎樣解讀酒標(biāo)怎樣解讀酒標(biāo)? &Winery 酒莊名酒莊名&Vintage年份年份&Alcohol Level酒精含量酒精含量&Net Volume 凈含量凈含量&(Name of Wine)酒名酒名&Grape Variety葡萄品種葡萄品種&Appellation產(chǎn)地產(chǎn)地&Classification等級等級Usual contents of a label 酒標(biāo)里包含的內(nèi)容酒標(biāo)示例32

18、 Wine Service葡萄酒服務(wù) Wine Service 葡萄酒服務(wù)葡萄酒服務(wù) Presentation of the wine list 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 doubt reinforce 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 taste

19、s the wine 客人品嘗葡萄酒 Wine rejections 拒絕葡萄酒 Precipitations & Sediments沉淀物 Pouring sequence 斟酒順序 Glass refill and reorder 葡萄酒續(xù)杯和加酒Simply ask who is going to order the wine 簡單詢問哪位客人會點(diǎn)酒The wine order is taken right after the order of the dishes 點(diǎn)餐完畢后點(diǎn)酒The client can : -either make his wine order witho

20、ut hesitation客人會：毫不猶豫的點(diǎn)自己喜歡的葡萄酒-or the client may ask for a recommendation或者會要求服務(wù)員給與一定推薦 Presentation of the Wine List 介紹酒單介紹酒單 Take the Order Without hesitations客人自主點(diǎn)酒客人自主點(diǎn)酒Listen to the client carefully 仔細(xì)聆聽客人的需求 Reformulate clearly his choice 再清楚無誤的重復(fù)他的選擇 You may congratulate him/her on the choic

21、e, especially in front of their guests 你可以贊賞他/她的選擇，特別是在他們的客人面前 Never contradict him, respect his tastes 不要試圖更改他的選擇，尊重他的口味 Never criticize a wine 絕對不要質(zhì)疑他點(diǎn)的葡萄酒Recommendations 客人要求被推薦葡萄酒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 di

22、sh 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 wine list！ 只提供一、兩個建議，絕對不要照讀酒單Justify your choice briefly with a few words 簡短的介紹一下你的推薦What if the Client is in Doubt?當(dāng)客戶猶豫不決時該如何做當(dāng)客戶猶豫不決時該如何做Show

23、him that you fully understood his request 說明你完全理解他的需要Perhaps recommend him another wine 或許可以向他推薦其他的葡萄酒 Most of the time, the client needs to be reassured 大多數(shù)時候，客人需要你進(jìn)一步肯定他的選擇“To do so, tell him a few words about the vineyards, winemaker, recent wine tasting” 接下來，向他介紹葡萄酒的酒園，釀造商，品酒辭.Presentation of th

24、e Wine出示葡萄酒出示葡萄酒 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 絕對不要握酒瓶的瓶頸Do not shake the bottle. Be gentle. 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 w

25、ines 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葡萄酒開瓶葡萄酒開瓶Always open in the presence of the guest and never hide the label 當(dāng)著客人的面開啟葡萄酒，不要隱藏葡萄酒標(biāo)當(dāng)著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 不要背對你的客人不要背對你的客人

26、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拔出瓶塞底部時稍微彎曲一點(diǎn)，避免弄出噪音拔出瓶塞底部時稍微彎曲一點(diǎn)，避免弄出噪音Present the cork upon successful removal from the bottle. Do not leave the Capsule on the table 順利開啟葡萄酒后，

27、不要把鋁膜遺留在桌上順利開啟葡萄酒后，不要把鋁膜遺留在桌上 Give the Client a Taste of the Wine客人品酒客人品酒 Ask the guest who made the order to taste the wine 請點(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

28、其他客人們侍酒Wine Rejections拒絕拒絕 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， 說明酒已被污染 Oxidation: Sometimes the wine can be oxidized, meaning it has been exposed to air過分氧化：葡萄酒和空氣過分接觸會被氧化Precipitations & Sediments沉淀物沉淀物 Sometimes, one can findSometime

29、s, one can findin in 在白葡萄酒中，有時會碰到一些結(jié)晶狀沉淀在白葡萄酒中，有時會碰到一些結(jié)晶狀沉淀。 （Tartaric Precipitations Tartaric Precipitations 酒石酸沉淀）酒石酸沉淀）can accumulate at the bottom of 有年份的紅葡萄酒及 缽酒中會集結(jié)一些沉淀。 - Natural wine solids 葡萄酒中的天然固體物質(zhì)葡萄酒中的天然固體物質(zhì) - Need to be decanted 需要進(jìn)行醒酒需要進(jìn)行醒酒Theses in no way affect the wine quality這些都不會

30、影響葡萄酒的質(zhì)量這些都不會影響葡萄酒的質(zhì)量 Wine Pourin Sequence侍酒順序侍酒順序From the right hand side, pour the wine for ladies first, clockwise from the host, then for gentlemen in the same clockwise manner站在客人右邊，女士優(yōu)先，由主人開始順時針方向，接下來再是男士，同樣順時針方向The person who tastes the wine should be the last person to be poured a glass最后才將主

31、人的酒杯加滿Twist the neck a little bit at the end of the pour侍酒完畢后稍微扭轉(zhuǎn)一下酒瓶 Glass Refill and Reorder續(xù)杯和加酒續(xù)杯和加酒 Glass refill 續(xù)杯續(xù)杯 Make sure you refill the glass as often as possible and respond to any request to stop the refill你必須每次都盡可能的為客人續(xù)杯，除非得到停止續(xù)杯的指令Recommend 2nd bottle or a new wine 加點(diǎn)第二瓶酒或再訂其他新酒加點(diǎn)第二瓶

32、酒或再訂其他新酒 Always ask the host whether a 2nd bottle of the same wine is required or different type of wine is preferred when there is less than 1/4 bottle of wine left當(dāng)少于1/4瓶酒時，應(yīng)該詢問主人是否還需要第二瓶或其他不同款的新酒 Role Play 角色扮演角色扮演 At least two persons至少兩個人: - The trainer acts as a client 培訓(xùn)師扮演客人 - The volunteer

33、acts as the waiter 志愿者扮演侍者 Follow the sequence of the wine service including bottle opening and wine pouring 演示侍酒服務(wù)的順序包括開瓶和侍酒Wine Tasting Techniques 品酒技巧品酒技巧1) Appearance: Clarity, Brightness, Color and intensity視覺：澄清度，亮度，顏色及深淺2) Nose: Intensity and Aromas嗅覺：香氣及濃郁程度3) Taste: Balance, flavors and len

34、gth味覺：平衡口味及留香 葡萄酒與健康1.含有神奇抗癌效能的白藜蘆醇，抗癌2.葡萄酒可防治血栓的形成3.葡萄酒防治心血管病、保護(hù)肝臟4.葡萄酒解除”應(yīng)激”5.葡萄酒具有抗衰老功能、美容養(yǎng)顏6.潤肺清燥、止咳化痰養(yǎng)血生肌抑制PM2.57.葡萄酒可抑制脂肪的吸收，有減肥功效8.預(yù)防老年癡呆癥和視力衰退9.促進(jìn)食物消化，改善腸道功能。10.優(yōu)雅高貴、提升交際人脈，提升成功機(jī)會11.葡萄酒可以有效預(yù)防乳腺疾病，改善生殖健康。12.長飲葡萄酒可以減少吸煙對人體的傷害。Wine making process 葡萄酒釀造程序Red wine 紅葡萄酒White wine 白葡萄酒Ros wine 玫瑰葡萄

35、酒Sparkling wine 汽泡酒Fortified wine加強(qiáng)葡萄酒Red Wine Making Process紅葡萄酒釀制過程紅葡萄酒釀制過程 Red grapes are first crushed and de-stemmed, then placed into a container. 紅葡萄紅葡萄 先去梗壓榨，然后放入容器先去梗壓榨，然后放入容器The alcoholic fermentation will start, at the same time maceration is taking place 接下來，酒精發(fā)酵就開始了，浸漬也在同步接下來，酒精發(fā)酵就開始了，浸

36、漬也在同步進(jìn)行進(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，丹寧、香味及顏色等物質(zhì)逐漸溶在此期間，丹寧、香味及顏色等物質(zhì)逐漸溶解入即將產(chǎn)生的葡萄酒中。解入即將產(chǎn)生的葡萄酒中。 White Wine Making Process 白葡萄酒釀制過程白葡萄酒釀制過程 Whilst red wines are fermented with the skins and pips, the spec

37、ificity of wine making process lies in the absence of maceration 紅葡萄酒和籽紅葡萄酒和籽,皮一起發(fā)酵皮一起發(fā)酵, 白葡萄酒釀白葡萄酒釀制過程的特別之處在于沒有浸漬。制過程的特別之處在于沒有浸漬。 When making a wine, the juice is separated from the skins immediately 釀制白葡萄酒時，果汁和果皮是壓榨后釀制白葡萄酒時，果汁和果皮是壓榨后馬上分離的。釀酒時，只使用葡萄汁。馬上分離的。釀酒時，只使用葡萄汁。Ros Wine Making Process 玫瑰葡萄酒釀制

38、過程玫瑰葡萄酒釀制過程 If you allow only a few hours of maceration, the wine will pick up some coloration from theskins, and the wine is only . 如果僅有短時間的浸漬，葡萄酒的顏色就不如果僅有短時間的浸漬，葡萄酒的顏色就不 會很深會很深 Only Champagne can use the direct blending of and wines to produce wines. 只有香檳可以直接使用白葡萄酒和紅葡萄酒只有香檳可以直接使用白葡萄酒和紅葡萄酒 的混合來調(diào)制玫瑰

39、葡萄酒。的混合來調(diào)制玫瑰葡萄酒。Food and Wine Pairing 食物與葡萄酒的搭配Food and Wine in Balance食物與葡萄酒的平衡食物與葡萄酒的平衡The principles of Wine and Food in Balance provide the platform for creating great tasting food that is delicious with you or your customers favorite wine. Any dish that is properly balanced will : 葡萄酒與食物的搭配使您或您

40、的客人用心愛的美酒讓食物的口味更加升華。葡萄酒與食物的平衡葡萄酒與食物的平衡 Any dish that is properly balanced will: Taste intense and flavorful whether it is being served with wine or not 單獨(dú)品嘗食物、再將美食與葡萄酒共享。比較其中口味單獨(dú)品嘗食物、再將美食與葡萄酒共享。比較其中口味濃淡和香氣的不同。濃淡和香氣的不同。 Allow any wine served with the dish to taste true to its intended taste. 讓每一款與食物搭

41、配的美酒盡顯它的本色。讓每一款與食物搭配的美酒盡顯它的本色。葡萄酒與食物的平衡葡萄酒與食物的平衡五種味道五種味道咸味咸味鮮味鮮味甜味甜味酸味酸味讓葡萄酒相對強(qiáng)勁讓葡萄酒相對強(qiáng)勁甜度減少（口感更干）果味簡淡酸度增加苦味及單寧味增強(qiáng)平衡平衡讓葡萄酒相對柔和讓葡萄酒相對柔和甜度增加果味更重苦味及單寧味減弱食物中的咸味食物中的咸味食鹽、醬油、魚醬、橄欖、鹽橄欖食物中的酸味食物中的酸味醋、酸橙、檸檬。減弱葡萄酒的干澀度食物中的甜味食物中的甜味糖、大多數(shù)水果及果汁、蜂蜜食物中的鮮味食物中的鮮味肉類、海鮮、家禽、番茄、洋蔥、綠色蔬菜、火腿、培根、醬汁及枝干 對辣味菜肴的小提示對辣味菜肴的小提示: : 辣味會

42、加強(qiáng)葡萄酒中的單寧和苦味。辣味會加強(qiáng)葡萄酒中的單寧和苦味。 加入咸味、酸味會減弱它加入咸味、酸味會減弱它對葡萄酒的這種影響。對葡萄酒的這種影響。Keep in mind that once the dish is properly balanced, any wine will be delicious with it - there is no need to make any further adjustments to the dish for different wines!如果菜肴的口味已達(dá)到平衡，任何葡萄酒與之相配都是可口的-沒有必要為不同的葡萄酒來改變菜肴的口味！The prin

43、ciples can be applied to any dish that you are cooking and, in most instances, even the food you are eating in a restaurant can be simply adjusted at the table if your wine does not meet your taste expectations.對正在制作的菜肴、甚至您已在餐廳享用的菜肴如果與葡萄酒未達(dá)到理想的口感，都可以根據(jù)一定的原則在餐桌上進(jìn)行簡單的調(diào)整。 Traditional Approach 傳統(tǒng)搭配傳統(tǒng)搭配F

44、ood and Wine Pairing 食物與葡萄酒的搭配食物與葡萄酒的搭配食物與葡萄酒的搭配食物與葡萄酒的搭配 The success of food and wine matching is achieved when the feeling generated by their combination reach a perfect balance, difficult to obtain individually. Questions to be asked/問題問題:Is the dish tasty, very tasty? 菜肴可口嗎？非?？煽趩幔縒hat are the in

45、tensity of the flavors? 菜肴口味重嗎？What is the main dominating flavor? 主要味道是什么? What is the texture of the dish? Light and dry or heavy. 菜肴的質(zhì)感如何? 清淡、干爽或厚重。One has to take the sauce into account. 還需要考慮醬汁的味道。食物與葡萄酒的搭配食物與葡萄酒的搭配A brown sauce goes with a red wine 褐色醬汁的菜肴與紅酒搭配褐色醬汁的菜肴與紅酒搭配A sauce based with le

46、mon juice better matched with a crisp dry white. 以檸檬汁為主的菜肴最好和干爽的白葡萄酒搭配以檸檬汁為主的菜肴最好和干爽的白葡萄酒搭配A creamy sauce needs a rich, fat wine 奶油汁的菜肴適于搭配豐滿的葡萄酒奶油汁的菜肴適于搭配豐滿的葡萄酒A mushroom sauce goes well with oaky wines 菌類醬汁的菜肴與橡木味重的葡萄酒搭配極佳菌類醬汁的菜肴與橡木味重的葡萄酒搭配極佳Experience shows that :實(shí)踐積累的搭配經(jīng)驗(yàn)實(shí)踐積累的搭配經(jīng)驗(yàn)食物與葡萄酒的搭配食物與葡萄酒

47、的搭配Bloody red meat demands a robust鮮肉應(yīng)與酒體飽滿、口感強(qiáng)勁的葡萄酒搭配鮮肉應(yīng)與酒體飽滿、口感強(qiáng)勁的葡萄酒搭配 Roasted white meat are well matched with a烤白肉與紅酒搭配極佳烤白肉與紅酒搭配極佳 Shell-fish and sea-food suit a貝類及其他海鮮適合與白葡萄酒搭配貝類及其他海鮮適合與白葡萄酒搭配Experience shows that :實(shí)踐積累的搭配經(jīng)驗(yàn)：實(shí)踐積累的搭配經(jīng)驗(yàn)：食物與葡萄酒的搭配食物與葡萄酒的搭配 The rule of the terroir: A regional dis

48、h is served with a wine of the same region “自然條件相同自然條件相同” 法則：當(dāng)?shù)氐牟穗扰c當(dāng)?shù)胤▌t：當(dāng)?shù)氐牟穗扰c當(dāng)?shù)氐钠咸丫拼钆涞钠咸丫拼钆?The rule of non competition of aromas: The dish and the wine shall not compete but rather enhance each others flavors. “口味不沖突口味不沖突”法則：食物與葡萄酒應(yīng)有能法則：食物與葡萄酒應(yīng)有能強(qiáng)調(diào)互相味道的功用。而不是互相沖突。強(qiáng)調(diào)互相味道的功用。而不是互相沖突。食物與葡萄酒的搭配食物與葡萄酒的

49、搭配 Other factors can influence the success of food and wine matching: - The season - The time of the day 其他會影響食物與葡萄酒搭配的因素其他會影響食物與葡萄酒搭配的因素:- 季節(jié)季節(jié)- 一天中所處的時間段一天中所處的時間段 If the dish uses a particular wine during cooking, serve the same wine 如果菜肴中含有一種特定的葡萄酒，也應(yīng)用相同的葡萄酒來如果菜肴中含有一種特定的葡萄酒，也應(yīng)用相同的葡萄酒來 搭配。搭配?？v向搭配與

50、平行搭配縱向搭配與平行搭配 Horizontal matching: Choose a wine to match every single dish 平行搭配：為每一道菜肴選擇相應(yīng)的葡萄酒搭配平行搭配：為每一道菜肴選擇相應(yīng)的葡萄酒搭配 Vertical matching: Different wines should be served in a logical sequence 一般搭配：不同的葡萄酒按一定規(guī)律侍酒。一般搭配：不同的葡萄酒按一定規(guī)律侍酒。 Golden rule: The next wine should not make you regret the previous w

51、ine 黃金法則：后一款葡萄酒優(yōu)于前一款葡萄酒。黃金法則：后一款葡萄酒優(yōu)于前一款葡萄酒?？v向搭配縱向搭配The white wines are served before the red wines 白葡萄酒先飲，紅葡萄酒后飲。白葡萄酒先飲，紅葡萄酒后飲。The young wines are served before the aged wines 年輕的葡萄酒先飲，陳年葡萄酒后飲。年輕的葡萄酒先飲，陳年葡萄酒后飲。The dry wines are served before the sweet wines 口感較干的葡萄酒先飲，口感較甜的葡萄酒后飲口感較干的葡萄酒先飲，口感較甜的葡萄酒后

52、飲。縱向搭配縱向搭配 Less alcoholic wines are served before the more alcoholic wines 酒精度較低的葡萄酒先飲，較高的后飲。酒精度較低的葡萄酒先飲，較高的后飲。 Fresher, crisper wines are served before the room temperature wines 溫度較低的葡萄酒先飲，室溫葡萄酒后飲。溫度較低的葡萄酒先飲，室溫葡萄酒后飲。Example 1 例一例一 A grilled fish seasoned with aromatic herbs and some lemon juice wo

53、uld be perfectly matched with a Sauvignon blanc which has a high acidity and a crisp, lime, aromatic taste.配以芳草和檸檬汁的烤魚與白蘇維翁搭配效果極佳。白蘇維翁酸配以芳草和檸檬汁的烤魚與白蘇維翁搭配效果極佳。白蘇維翁酸度較高。爽口有些酸橙味。度較高。爽口有些酸橙味。Example 1 例一例一The very same fish oven cooked with a mushroom creamy sauce would be better matched with agiving it

54、s creamy texture & a stronger oaky flavor配以菌類和奶油汁的煮魚配以菌類和奶油汁的煮魚與與搭配則更相宜。莎當(dāng)搭配則更相宜。莎當(dāng)妮有奶油般的滑潤口感和較濃的橡木味。妮有奶油般的滑潤口感和較濃的橡木味。Example 2 例二例二 A grilled meat (poultry, veal, pork) would be best served with a red wine with a supple texture (with few tannins) and whose main flavors come from the fruit. Grilled meat are well matched with wines fromGamay, Pinot noir, Sangiovese. 烤肉（禽類、小牛