葡萄酒培訓(xùn)_飲食_生活休閑ppt課件

1、Inner Training公司內(nèi)訓(xùn)On trade staff “In-job training葡萄酒知識培訓(xùn). Table of Contents目錄Wine HistoryAlcoholic Beverages Definition of Wine Components of wineTypes of wine一、葡萄酒歷史二、含酒精飲料三、什么是葡萄酒四、葡萄酒的組成五、葡萄酒種類.Table of Contents目錄六、主要葡萄酒產(chǎn)國七、主要葡萄種類八、釀制九、葡萄酒效力十、葡萄酒品味 Main Wine Countries Main Grape Varieties Wine Ma

2、king Wine service Wine tasting .I Wine History 一、葡萄酒歷史中東里海美索布達(dá)米亞公元前3500古埃及公元前2500古希臘公元前1600年古羅馬帝國公元前1000年法國高盧西班牙德國萊茵河流域奧地利公元前6世紀(jì)至公元1世紀(jì)公元1400-1600年南非墨西哥阿根廷1769加利福尼亞美國澳大利亞新西蘭1788-1819游覽者戰(zhàn)爭殖民.II Alcoholic Beverages二、含酒精飲料.Fermented Alcoholic Beverage發(fā)酵型酒精飲料Fruit-based alcoholic beverages Eg: Wine水果釀制的含

3、酒精飲料 例如: 葡萄酒Grain or vegetable based alcoholic beverages Eg: Beer, Chinese rice wine, Sake谷類和蔬菜釀制的酒精性飲料 例如：啤酒，中國黃酒，日本清酒During the fermentation process, yeast converts sugar into alcohol and CO2在發(fā)酵期間，酵母把糖份轉(zhuǎn)化為酒精和二氧化碳.Distilled Alcoholic Beverage蒸餾型酒精飲料History: Mesopotamia 3500BC - First Distillation u

4、sed for perfume making 歷史: 美索布達(dá)米亞，公元前 3500年 第一次蒸餾用于香水的制造Distillation: Separation of liquids by evaporation 蒸餾: 利用蒸發(fā)原理將液體分開Spirits: Distilled drinks produced by concentrating the alcohol present in a fermented liquid. 烈酒: 利用蒸餾原理濃縮酒精度Liquors: Sweetened or flavored spirits 利口酒: 加香和增甜的烈酒.A few distilled

5、 alcoholic beverages: Whisky Vodka Rum Tequila Brandy一些經(jīng)過蒸餾得到的酒精性飲料: 威士忌 伏特加 朗姆酒 龍舌蘭酒 白蘭地Tips：Cognac is a brandy produced exclusively in the Cognac region in France小知識：干邑是法國干邑地域特產(chǎn)的白蘭地Distilled Alcoholic Beverage蒸餾型酒精飲料. Summary摘要Alcoholic Beverages含酒精飲料 1) Fermented Alcoholic Beverages發(fā)酵型酒精飲料 2) Dis

6、tilled Alcoholic Beverages 蒸餾型酒精飲料 Wine belongs to fermented alcoholic beverages葡萄酒屬于發(fā)酵型酒精飲料.III Definition of Wine 三、什么是葡萄酒O.I.V. 國際葡萄與葡萄酒組織對葡萄酒的定義：即葡萄酒只能是破碎或未破碎的新穎葡萄果實(shí)經(jīng)完全或部分酒精發(fā)酵后獲得的飲料，其酒精度不能低于8.5%V/V一些特定地域可降到7.0V/V。 .Ripe & Healthy Grapes 成熟安康的 葡萄Crush the berries, release the juice and add yeast

7、to the must.壓榨漿果, 使果汁流出并把酵母參與混合物Fermentation converts sugar into alcohol發(fā)酵把糖份轉(zhuǎn)化為酒精.IV Components of Wine四、葡萄酒的成分Flavor Compounds 呈味物質(zhì) (0.1%) Color & Tannins 色素和丹寧(in red wines) (0.3%) Acids 有機(jī)酸 (1%) Sugar 糖份 (0.1% dry - 8% sweet)Alcohol 酒精 (10% table wines, 20% fortified wines) Water 水份 (80%-90%) No

8、tes: Approximate percentages by weight.A reason to enjoy the wine為什么要喝葡萄酒世界衛(wèi)生組織公布的世界六大安康飲料W.H.O.s recommandation of drinks1Green Tea 綠茶2Wine 葡萄酒抗衰老、軟化血管、降血壓、降血脂、助消化、佐餐性3Soybean Milk 豆?jié){4Yoghurt 酸奶5Rib soup 骨頭湯6Fungus soup 蘑菇湯.V Types of wine五、葡萄酒的分類我們聽說過有紅葡萄酒、干型葡萄酒、起泡葡萄酒，那葡萄酒究竟是如何分的呢？按顏色劃分：紅葡萄酒、白葡萄酒、

9、桃紅葡萄酒按含糖量劃分：干型、半干型、半甜型、甜型按含糖量劃分(起泡酒)：天然型、絕干型按照形狀來分：靜態(tài)酒白葡萄酒，紅葡萄酒，桃紅葡萄酒氣泡酒香檳，Prosecco，Cava加強(qiáng)酒波特酒，雪利酒，利口酒.Organic wine什么叫有機(jī)葡萄酒根據(jù)有機(jī)食種類植規(guī)范和消費(fèi)加工技術(shù)規(guī)范而消費(fèi)的，經(jīng)過有機(jī)食品頒證組織認(rèn)證并頒發(fā)證書的一切食品和農(nóng)產(chǎn)品。味道更能自然的表達(dá)葡萄產(chǎn)區(qū)的風(fēng)土情況和葡萄本身的特質(zhì)。 .Additive添加劑SO2&檸檬酸選擇、廓清、抗氧、增酸、促溶解穩(wěn)定易被分解揮發(fā)酸量添加.VI Main Wine Countries六、主要消費(fèi)國兩個陣營格局控制包裝葡萄種類口味工藝規(guī)模新世

10、界舊世界(法國)公司與葡萄種植的規(guī)模都比較大以傳統(tǒng)家族運(yùn)營方式為主，規(guī)模相對較小注重科技與管理，受氣候的影響相對較小，葡萄酒的質(zhì)量相對穩(wěn)定比較注重傳統(tǒng)釀造工藝，受氣候影響較大以果香型及突出單一種類風(fēng)格為主，風(fēng)格熱情奔放以細(xì)致優(yōu)雅型為主，較為注重多種葡萄的混合與平衡自在選擇的葡萄種類世代相傳的葡萄種類注重標(biāo)示葡萄種類，顏色較為鮮明活潑注重標(biāo)示產(chǎn)地，風(fēng)格較為典雅與傳統(tǒng)沒有分級制度，普通著名優(yōu)質(zhì)產(chǎn)區(qū)的稱號酒是質(zhì)量的標(biāo)志有嚴(yán)厲法定分級制度天然酵母，少量二氧化硫，無化學(xué)肥料，無魚膠廓清，Grape varieties Summary葡萄種類摘要8,000 grape varieties known in

11、 the world世界上目前知的葡萄種類有8000種1,000 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 意大利大約運(yùn)用200種葡萄100 traditionally used in France 法國大約運(yùn)用100種葡萄50 traditionally used in Spain 西班牙大約運(yùn)用50種葡萄Grape variety, a major factor in the taste of a wine不同的葡萄種類，是影響葡萄酒品味的

12、主要要素.VII Main Grape Varieties 七、常見葡萄種類 紅色種類Cabernet Sauvignon：A traditional Bordeaux grape Full-bodied, tannic Very complex, long evolution Blackcurrant, violet赤霞珠：傳統(tǒng)波爾多葡萄種類酒體豐滿，丹寧較豐富，口味豐富， 陳年長，黑加侖，紫羅蘭Merlot：A traditional Bordeaux grape Supple and round Black and red cherry Chocolate 梅洛：傳統(tǒng)波爾多葡萄種類口感柔

13、順，豐滿黑色及紅色漿果、櫻桃、巧克力味 Pinot Noir：King of Burgundy Cherry, raspberry Spice notes Earthy complexities A silky texture, little tannins黑皮諾：勃艮第之王櫻桃、覆盆子稍帶辛辣泥土氣味絲般柔滑，丹寧較淡Gamay：Grape used to make Beaujolais Light purple in color Fruity and light in tannin To be drunk young佳美：用來做薄弱來酒的葡萄酒體呈淺紫色果香濃郁, 口感柔和趁年輕時喝Syr

14、ah：Mostly grown in Rhne Region, France, Australia Rich black and red berry fruit, plum Game and spice complexity Rich and full-bodied 西拉：主要種植于法國羅納河谷地域, 澳大利亞豐富的黑色、紅色漿果及李子味豐富的野味及辛辣味口感豐富，酒體豐滿.VII Main Grape Varieties 七、常見葡萄種類 白色種類Chardonnay Native to Burgundy Versatile and complex Good ageing potential

15、 White fruits and nutty flavor霞多麗：源于法國的勃根第地域復(fù)雜多變很好的貯藏潛力白色水果及干果味Sauvignon Blanc Bordeaux, central Loire Crisp acidity Dry and aromatic Citrus and Grassy長相思：波爾多，盧瓦爾河中部易碎，偏酸干性，芬芳柑桔及青草味Gewurztraminer Alsace, Germany, Austria Structured, generous Lychee, rose, spices, clove notes Tropical Fruit & Cinnamo

16、n 瓊瑤漿：阿爾薩斯，德國，奧地利層次清楚，特征豐富鮮明荔枝，玫瑰、丁香的辛辣味熱帶水果味 & 肉桂味Riesling Grown in Alsace, Germany, South Australia, Washington State, etc Versatile (dry, tart wine to Sweet late-harvest wine) Floral and mineral flavorNaturally high acidity A tremendous capacity to age雷司令：種植于阿爾薩斯，德國，羅納谷地域, 南澳大利亞, 華盛頓變化多樣可在口感較干到晚收

17、型甜酒間變化花香及礦物味天然酸度高可陳年.VIII Wine Making 八、葡萄酒的釀造流程浸漬：紅葡萄酒的釀造 直接取汁：白葡萄酒釀造 發(fā)酵葡萄漿果-葡萄酒 .Red wine making process 紅葡萄酒釀造工藝流程葡萄原料破 碎裝 桶主 發(fā) 酵翻 拌過濾、壓榨換桶、后發(fā)酵溝兌、調(diào)配裝 瓶冷卻換桶、陳釀除 果 梗加SO2、調(diào)糖度通 入空 氣皮 渣、酒 泥酒 泥酒 泥容器滅菌殺 菌.White wine making process白葡萄酒釀造工藝流程酒 泥原料挑選破 碎裝 桶榨 汁、過濾裝 桶調(diào)整糖度加SO2制備酒母主發(fā)酵過 濾換桶貯藏陳釀配 制裝 瓶 殺 菌冷 卻接種酵母除

18、 果 梗去果梗溫度15-20C容器消毒皮 渣酒 泥酒 泥 .Champagne making process香檳的制造流程 Pinot noir Pinot Meunier Chardonnay 吐泥 裝瓶 裝瓶 Traditional method2ed fermentation in bottle.VIIII Wine serving九、侍酒.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

19、他展現(xiàn)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. 不要搖擺酒瓶，拿放輕柔。Red wine should be served at room temperature 紅葡萄酒可以在室溫品味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、汽泡酒飲用前都必需冷藏，余下的葡萄酒要連瓶放入冰桶保溫. G

20、ive the Client a Taste of the Wine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)酒客人首肯后才為其他客人們侍酒Wine Rejections回絕Corkiness: If

21、you smell mustiness or damp cardboard, then the wine is corked被橡木塞污染：假設(shè)有霉味或潮板紙的氣味， 闡明酒已被污染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. Wine Pouring Sequence侍酒順序From the right hand side, pour the wine for ladies first, clockwise from the host,

22、then for gentlemen in the same clockwise manner站在客人右邊，女士優(yōu)先，由主人開場順時針方向，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最后才將主人的酒杯加滿Twist the neck a little bit at the end of the pour侍酒終了后略微改動一下酒瓶. Glass Refill and Reorder續(xù)杯和加酒 Glass refill 續(xù)杯 Make sure you re

23、fill the glass as often as possible and respond to any request to stop the refill他必需每次都盡能夠的為客人續(xù)杯，除非得到停頓續(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 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

24、 of wine left當(dāng)少于1/4瓶酒時，應(yīng)該訊問主人能否還需求第二瓶或其他不同款的新酒.葡萄酒質(zhì)量要素-Terroir 1、葡萄種類 2、氣候 3、土壤 葡萄園的位置 4、濕度 5、葡萄園管理 6、釀酒技術(shù) .Wine Storage葡萄酒的存儲大多數(shù)也許超越世界九成的葡萄酒，都是預(yù)算好消費(fèi)者買回家便會盡快開瓶飲用的，所以大多數(shù)既不用存放，甚至不宜存放。一個理想的酒窖，最好能維持13的“恒溫 。并且要盡量防止震動。藏酒環(huán)境最好有70%的濕度。通用恒溫酒柜.Best wine temperature to serve葡萄酒的最正確飲用溫度紅葡萄酒：飲用溫度是18 左右桃紅葡萄酒：飲用溫度在

25、12左右，酒精度稍高的約在14-16。白葡萄酒：飲用溫度在1012，酒齡高于5年的白葡萄酒可再低12。起泡葡萄酒：飲用溫度在8-10。過夜冰鎮(zhèn)甜葡萄酒：飲用溫度在8-10。.X Wine Tasting Techniques 十、品酒技巧1) Appearance: Clarity, Brightness, Color and intensity視覺：廓清度，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 length味覺：平衡口味及留香.AppearanceThe main reaso

26、n for looking at the appearance of a wine is that it can warn us of faults.外觀察看最重要的作用是初步判別酒能否有缺陷有閱歷的飲酒者可以進(jìn)一步的判別酒的種類以及年份Nose *Taste甜度Sweetness酸度Acidity單寧感Tannin酒體酒精度Body繼續(xù)性LengthConclusions:平衡Balance繼續(xù)性Length濃郁度Intensity復(fù)雜性Complexity典型性Expressiveness.Gustation Principle味覺的原理.Wine regions in France法國葡

27、萄酒產(chǎn)區(qū)十大酒區(qū)Top 10波爾多Bordeaux西南產(chǎn)區(qū)South-West朗格多克-魯西榮Languedoc-Roussillon羅納河谷Rhone Valley博假設(shè)萊Beaujolais勃艮第Burgundy汝拉-薩瓦Jura-Savoie盧瓦爾河谷Loire Valley香檳Champagne阿爾薩斯Alsace普羅旺斯Provence .AOC Institution法國葡萄酒的等級分類原產(chǎn)地監(jiān)控葡萄酒AOC 優(yōu)良地域餐酒VDQS 地域餐酒VINS DE PAYS 日常餐酒VINS DE TABLE .Label tells you年份、種類、產(chǎn)地葡萄酒Questions:1、XX

28、年份酒，是指葡萄酒裝瓶的年份還是葡萄采摘釀造的年份？地域評級級別年份產(chǎn)區(qū)AC原酒莊灌裝酒莊名. XI Wine Lists酒單 .XI Types of Wine list 酒單種類Wine list by region根據(jù)產(chǎn)區(qū)的分類Wine list by styles & color根據(jù)葡萄酒類型分類Wine list by intensity of wine根據(jù)葡萄的強(qiáng)度分類 XII Wine Service葡萄酒效力 .XII Wine Service 葡萄酒效力 Presentation of the wine list 引見酒單 Take the order without hes

29、itation 確認(rèn)訂單 The client asks for recommendations客戶要求引薦 Recommendations offered 建議 The client may doubt reinforce 客戶也許置疑加強(qiáng)他的引薦 Presentation of the wine 展現(xiàn)葡萄酒 Open the wine bottle 葡萄酒開瓶 Client tastes the wine 客人品味葡萄酒 Wine rejections 回絕葡萄酒 Pouring sequence 斟酒順序 Glass refill and reorder 葡萄酒續(xù)杯和加酒.Simply

30、ask who is going to order the wine 簡單訊問哪位客人會點(diǎn)酒The wine order is taken right after the order of the dishes 點(diǎn)餐終了后點(diǎn)酒The client can : -either make his wine order without hesitation客人會：毫不猶疑的點(diǎn)本人喜歡的葡萄酒-or the client may ask for a recommendation或者會要求效力員給與一定引薦 Presentation of the Wine List 引見酒單 . Take the Or

31、der Without Hesitations客人自主點(diǎn)酒 Listen to the client carefully 仔細(xì)傾聽客人的需求 Reformulate clearly his choice 再清楚無誤的反復(fù)他的選擇 You may congratulate him/her on the choice, especially in front of their guests 他可以贊賞他/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

32、 絕對不要質(zhì)疑他點(diǎn)的葡萄酒Recommendations 客人要求被引薦葡萄酒Listen pro-actively and gather information 仔細(xì)傾聽客人的需求，搜集信息Then give him a recommendation according to the dish and his budget. 根據(jù)他的菜肴和預(yù)算，引薦相應(yīng)的葡萄酒 Pay attention to the circumstances & season 留意環(huán)境和季節(jié)的變化Offer one or two recommendations, no more. Do not read the win

33、e 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 簡短的引見一下他的引薦.Recommendation tips 引薦小貼示 Traditional drinkers 經(jīng)常飲用葡萄酒的客人Promote the characteristics of the region 強(qiáng)調(diào)葡萄酒的產(chǎn)地Promote the grape variety 強(qiáng)調(diào)葡萄種類的不同Region and appellation 產(chǎn)地 Vintage 年份Grape variety 葡萄種類Origin 產(chǎn)地( European c

34、lients 歐洲客人 ) ( Southern hemisphere USA clients 南半球 美國客人 ) New drinkers 剛開場接觸葡萄酒的客人What if the Client is in Doubt?當(dāng)客戶猶疑不決時該如何做Show him that you fully understood his request 闡明他完全了解他的需求Perhaps recommend him another wine 或答應(yīng)以向他引薦其他的葡萄酒 Most of the time, the client needs to be reassured 大多數(shù)時候，客人需求他進(jìn)一步一

35、定他的選擇“To do so, tell him a few words about the vineyards, winemaker, recent wine tasting 接下來，向他引見葡萄酒的酒園，釀造商，品酒辭.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，向他展現(xiàn)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

36、shake the bottle. Be gentle. 不要搖擺酒瓶，拿放輕柔。Red wine should be served at room temperature 紅葡萄酒可以在室溫品味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、汽泡酒飲用前都必需冷藏，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

37、 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)Do not turn your back to your customer 不要背對他的客人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拔出瓶塞底部時略微彎曲一點(diǎn)，防止弄出噪音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，不要把鋁膜遺留在桌上. Give the Client a Taste of the Wine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En