葡萄酒基础知识培训(2)(1)

1、 培训索引培训索引 销售团队 讲座 180 分钟 葡萄酒侍酒实践 30 分钟 测试 10 分钟 CD-rom，笔记本电脑，投影仪，开酒器，一瓶酒，资料，试卷Wine HistoryDefinition of WineComponents of wineTypes of wineWine Storage 葡萄酒历史什么是葡萄酒葡萄酒的组成葡萄酒种类葡萄酒储存Table of Contents目录目录Table of Contents目录目录 主要葡萄酒产国 主要葡萄品种 酒标 葡萄酒服务 葡萄酒品尝 葡萄酒酿造 Main Wine CountriesMain Grape VarietiesWin

2、e Labels Wine ServiceWine Tasting Wine MakingTable of Contents目录目录 葡萄酒配餐 醒酒 封瓶Food and Wine Pairing DecantationBottle Closure Wine History葡萄酒历史葡萄酒历史葡萄酒历史中东里海美索布达米亚法国高卢法国高卢西班牙西班牙德国德国奥地利奥地利南非南非墨西哥墨西哥阿根廷阿根廷 Definition of Wine 葡萄酒的定义葡萄酒的定义Ripe & Healthy Grapes 成熟健康的 葡萄Crush the berries, release the juic

3、e 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葡萄酒是经过发酵的葡萄汁葡萄酒成分葡萄酒成分含香物质含香物质 (0.1%) 色素和丹宁色素和丹宁 (红葡萄酒) (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%, 加加强葡萄酒强葡萄酒20%) 水份水份 (80%-90%)注注: : 以上为重量的大约百分比以上为重量的大约

4、百分比二氧化硫与葡萄酒二氧化硫与葡萄酒1.保护葡萄酒保护葡萄酒 简单地来说，如果没有简单地来说，如果没有SO2，所有的葡萄酒都将，所有的葡萄酒都将会在短短的几个月之内坏会在短短的几个月之内坏掉掉 2.二氧化硫含量二氧化硫含量 规定红葡萄酒中规定红葡萄酒中SO2的最的最高含量为高含量为160mg/l，白葡，白葡萄酒和粉红葡萄酒为萄酒和粉红葡萄酒为210mg/l Types of wine葡萄酒种类葡萄酒种类葡萄酒种类 （按生产工艺分）（按生产工艺分） 香槟酒 加瓦 钵酒,雪利酒 汽泡酒汽泡酒普通葡萄酒普通葡萄酒加强葡萄酒加强葡萄酒其他汽泡酒葡萄酒种类 （按用餐时上酒顺序 ） 糖份酒精低高低高用餐

5、开始用餐开始用餐结束用餐结束国家标准含糖量干型葡萄酒: 每升少于4克, 或者总糖与总酸(以酒石酸计)的差值小于或即是每升2.0克时含糖最高为每升9.0克的葡萄酒 半干葡萄酒：含糖大于干葡萄酒，最高为每升12.0克，或者总糖与总酸的差值小于或即是每升2.0克时含糖最高为每升18.0克的葡萄酒。半甜葡萄酒：含糖大于半干葡萄酒，最高为每升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 葡萄酒储藏恒定的温度保持在12度左右良好的湿度 在70%左右, 使酒瓶平躺, 酒塞和葡萄酒始终接触防止直接光照, 紫外线会损坏葡萄酒良好的通风环境防止葡萄酒剧烈震动 Main

6、Wine Countries 主要葡萄酒产酒国主要葡萄酒产酒国 France法国法国 2* Italy意大利意大利 1* Spain西班牙西班牙3*USA美国美国 4*Australia澳大利亚澳大利亚6*Chile智利智利Argentina 阿根廷阿根廷5*New Zealand新西兰新西兰South Africa南非南非*Top six producers in volume产量前六名国家产量前六名国家 (Southern hemisphere + USA)南半球美国南半球美国 (European Countries)欧洲国家欧洲国家旧世界VS新世界Integrate more the s

7、oil and Integrate more the soil and climate factors. “Terroir”climate factors. “Terroir”能在酒中结合土壤气候特征能在酒中结合土壤气候特征Long tradition and historyLong tradition and history悠久历史和传统悠久历史和传统 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 the

8、 grape variety variety 主要根据葡萄品种主要根据葡萄品种Consistent weather Consistent weather 相应气候相应气候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很多规则很多规则Too much standardizationToo much standardization标准太多标准太多Not been produced for long

9、 Not been produced for long ageing ageing 储存时间较短储存时间较短Old world 旧世界旧世界( European Countries 欧洲国家欧洲国家 ) ( Southern hemisphere + USA 南半球南半球 美国美国 ) Pros优点优点New World 新新世界世界Cons缺点缺点5亿年沉积的原始土壤得天独厚的葡萄园气候、土壤完美结合Grape Varieties葡萄品种Summary摘要摘要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 gra

10、pe 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 Australia 澳大利亚使用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主要白葡萄品种主要白葡萄品种White Grapes白葡萄

11、品种白葡萄品种 Chardonnay / 莎当妮 Sauvignon Blanc / 白苏维翁 Riesling / 薏丝琳 White Grape Varieties 白葡萄品种白葡萄品种 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Chardonnay莎当妮莎当妮White Grape Varieties 白葡萄

12、品种白葡萄品种 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Sauvignon Blanc白苏维翁白苏维翁White Grape Varieties 白葡萄品种白葡萄品种Grown in Alsace, Germany, South Australia, Washington State, etc 种植于阿尔萨斯，德国，罗纳谷地区, 南澳大利亚, 华盛顿Versatile (dry, tart wine to Sweet lat

13、e-harvest wine) 变化多样（可在口感较干到晚收型甜酒间变化）Floral and mineral flavor花香及矿物味Naturally high acidity天然酸度高A tremendous capacity to age可陈年 Riesling 薏丝琳薏丝琳 Main Grape Varieties 主要主要葡萄品种葡萄品种 Red varieties 红葡萄品种红葡萄品种Cabernet Sauvignon / / 赤霞珠赤霞珠 Merlot / 美露美露 Shiraz (Syrah) / 设拉子设拉子 Pinot Noir / 黑皮诺黑皮诺Gamay /佳美佳美

14、Red Grape Varieties红葡萄品种红葡萄品种 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赤霞珠赤霞珠Red Grape Varieties红葡萄品种红葡萄品种 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 cher

15、ry 黑色及红色樱桃 Chocolate 巧克力Merlot美露（梅乐）美露（梅乐）Red Grape Varieties红葡萄品种红葡萄品种 Mostly grown in Rhne Region, France, Australia 主要种植于法国罗纳谷地区, 澳大利亚 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 Rich and full-bodied 口感丰富，酒体饱满Shiraz or Syrah 西拉（设拉子）西拉（设拉子）Red Grape Vari

16、eties红葡萄品种红葡萄品种 King of Burgundy 勃艮第之王 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黑皮诺黑皮诺Red Grape Varieties红葡萄品种红葡萄品种 Grape used to make Beaujolais 用来做宝祖利酒的葡萄 Light purple in color 酒体呈浅紫色 Fruity and light in tannins 果香浓郁, 口感柔

17、和 To be drunk young 趁年轻时喝 Gamay 佳美佳美& How to Read Wine Label怎样解读酒标怎样解读酒标? &Winery 酒庄名酒庄名&Vintage年份年份&Alcohol Level酒精含量酒精含量&Net Volume 净含量净含量&(Name of Wine)酒名酒名&Grape Variety葡萄品种葡萄品种&Appellation产地产地&Classification等级等级Usual contents of a label 酒标里包含的内容酒标示例32 Wine Service葡萄酒服务 Wine Service 葡萄酒服务葡萄酒服务 P

18、resentation 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 Pre

19、cipitations & Sediments沉淀物 Pouring sequence 斟酒顺序 Glass refill and reorder 葡萄酒续杯和加酒Simply ask who is going to order the wine 简单询问哪位客人会点酒The wine order is taken right after the order of the dishes 点餐完毕后点酒The client can : -either make his wine order without hesitation客人会：毫不犹豫的点自己喜欢的葡萄酒-or the client ma

20、y ask for a recommendation或者会要求服务员给与一定推荐 Presentation of the Wine List 介绍酒单介绍酒单 Take the Order Without hesitations客人自主点酒客人自主点酒Listen to the client carefully 仔细聆听客人的需求 Reformulate clearly his choice 再清楚无误的重复他的选择 You may congratulate him/her on the choice, especially in front of their guests 你可以赞赏他/她的

21、选择，特别是在他们的客人面前 Never contradict him, respect his tastes 不要试图更改他的选择，尊重他的口味 Never criticize a wine 绝对不要质疑他点的葡萄酒Recommendations 客人要求被推荐葡萄酒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 attent

22、ion 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What if the Client is in Doubt?当客户犹豫不决时该如何做当客户犹豫不决时该如何做Show him that you fully understood his request 说明你完全理解他的需

23、要Perhaps recommend him another wine 或许可以向他推荐其他的葡萄酒 Most of the time, the client needs to be reassured 大多数时候，客人需要你进一步肯定他的选择“To do so, tell him a few words about the vineyards, winemaker, recent wine tasting” 接下来，向他介绍葡萄酒的酒园，酿造商，品酒辞.Presentation of the Wine出示葡萄酒出示葡萄酒 Show the bottle and label standing

24、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。Red wine should be served at room temperature 红葡萄酒可以在室温品尝White, rose and sparkling wines should be served chilled and put in an ice buck

25、et 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Open the Wine Bottle葡萄酒开瓶葡萄酒开瓶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 不要背对你的客人不要背对你的客人Cut the foil below the neck with opener. Do not pier

26、ce the cork 用酒刀割开瓶封，不要刺穿软木塞用酒刀割开瓶封，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 the Capsule on the table 顺利开启葡萄酒后，不要把铝膜遗留在桌上顺利开启葡萄酒后，不要把铝膜遗留在桌上 Give the Client a Tast

27、e of the Wine客人品酒客人品酒 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Wine Rejections拒绝拒绝 Corkiness: If you smell m

28、ustiness or damp cardboard, then the wine is corked被橡木塞污染：如果有霉味或潮板纸的气味， 说明酒已被污染 Oxidation: Sometimes the wine can be oxidized, meaning it has been exposed to air过分氧化：葡萄酒和空气过分接触会被氧化Precipitations & Sediments沉淀物沉淀物 Sometimes, one can findSometimes, one can findin in 在白葡萄酒中，有时会碰到一些结晶状沉淀在白葡萄酒中，有时会碰到一些结晶

29、状沉淀。 （Tartaric Precipitations Tartaric Precipitations 酒石酸沉淀）酒石酸沉淀）can accumulate at the bottom of 有年份的红葡萄酒及 钵酒中会集结一些沉淀。 - Natural wine solids 葡萄酒中的天然固体物质葡萄酒中的天然固体物质 - Need to be decanted 需要进行醒酒需要进行醒酒Theses in no way affect the wine quality这些都不会影响葡萄酒的质量这些都不会影响葡萄酒的质量 Wine Pourin Sequence侍酒顺序侍酒顺序From t

30、he right hand side, pour the wine for ladies first, clockwise from the host, then for gentlemen in the same clockwise manner站在客人右边，女士优先，由主人开始顺时针方向，接下来再是男士，同样顺时针方向The person who tastes the wine should be the last person to be poured a glass最后才将主人的酒杯加满Twist the neck a little bit at the end of the pour

31、侍酒完毕后稍微扭转一下酒瓶 Glass Refill and Reorder续杯和加酒续杯和加酒 Glass refill 续杯续杯 Make sure you refill the glass as often as possible and respond to any request to stop the refill你必须每次都尽可能的为客人续杯，除非得到停止续杯的指令Recommend 2nd bottle or a new wine 加点第二瓶酒或再订其他新酒加点第二瓶酒或再订其他新酒 Always ask the host whether a 2nd bottle of the

32、 same wine is required or different type of wine is preferred when there is less than 1/4 bottle of wine left当少于1/4瓶酒时，应该询问主人是否还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至少两个人: - The trainer acts as a client 培训师扮演客人 - The volunteer acts as the waiter 志愿者扮演侍者 Follow the sequence of the wi

33、ne service including bottle opening and wine pouring 演示侍酒服务的顺序包括开瓶和侍酒Wine Tasting Techniques 品酒技巧品酒技巧1) Appearance: Clarity, Brightness, Color and intensity视觉：澄清度，亮度，颜色及深浅2) Nose: Intensity and Aromas嗅觉：香气及浓郁程度3) Taste: Balance, flavors and length味觉：平衡口味及留香 葡萄酒与健康1.含有神奇抗癌效能的白藜芦醇，抗癌2.葡萄酒可防治血栓的形成3.葡萄酒

34、防治心血管病、保护肝脏4.葡萄酒解除”应激”5.葡萄酒具有抗衰老功能、美容养颜6.润肺清燥、止咳化痰养血生肌抑制PM2.57.葡萄酒可抑制脂肪的吸收，有减肥功效8.预防老年痴呆症和视力衰退9.促进食物消化，改善肠道功能。10.优雅高贵、提升交际人脉，提升成功机会11.葡萄酒可以有效预防乳腺疾病，改善生殖健康。12.长饮葡萄酒可以减少吸烟对人体的伤害。Wine making process 葡萄酒酿造程序Red wine 红葡萄酒White wine 白葡萄酒Ros wine 玫瑰葡萄酒Sparkling wine 汽泡酒Fortified wine加强葡萄酒Red Wine Making Pr

35、ocess红葡萄酒酿制过程红葡萄酒酿制过程 Red grapes are first crushed and de-stemmed, then placed into a container. 红葡萄红葡萄 先去梗压榨，然后放入容器先去梗压榨，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，浸渍也在同步接下来，酒精发酵就开始了，浸渍也在同步进行进行During that time the tannins, flavors and color

36、ing substances 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。解入即将产生的葡萄酒中。 White Wine Making Process 白葡萄酒酿制过程白葡萄酒酿制过程 Whilst red wines are fermented with the skins and pips, the specificity of wine making process lies in the absence of ma

37、ceration 红葡萄酒和籽红葡萄酒和籽,皮一起发酵皮一起发酵, 白葡萄酒酿白葡萄酒酿制过程的特别之处在于没有浸渍。制过程的特别之处在于没有浸渍。 When making a 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。马上分离的。酿酒时，只使用葡萄汁。Ros Wine Making Process 玫瑰葡萄酒酿制过程玫瑰葡萄酒酿制过程 If you allow only a few hours of maceration,

38、 the wine will pick up some coloration from theskins, and the wine is only . 如果仅有短时间的浸渍，葡萄酒的颜色就不如果仅有短时间的浸渍，葡萄酒的颜色就不 会很深会很深 Only Champagne can use the direct blending of and wines to produce wines. 只有香槟可以直接使用白葡萄酒和红葡萄酒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。的混合来调制玫瑰葡萄酒。Food and Wine Pairing 食物与葡萄酒的搭配Food and

39、Wine in Balance食物与葡萄酒的平衡食物与葡萄酒的平衡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 : 葡萄酒与食物的搭配使您或您的客人用心爱的美酒让食物的口味更加升华。葡萄酒与食物的平衡葡萄酒与食物的平衡 Any dish that is

40、properly balanced will: Taste intense and flavorful whether it is being served with wine or not 单独品尝食物、再将美食与葡萄酒共享。比较其中口味单独品尝食物、再将美食与葡萄酒共享。比较其中口味浓淡和香气的不同。浓淡和香气的不同。 Allow any wine served with the dish to taste true to its intended taste. 让每一款与食物搭配的美酒尽显它的本色。让每一款与食物搭配的美酒尽显它的本色。葡萄酒与食物的平衡葡萄酒与食物的平衡五种味道五种味道

41、咸味咸味鲜味鲜味甜味甜味酸味酸味让葡萄酒相对强劲让葡萄酒相对强劲甜度减少（口感更干）果味简淡酸度增加苦味及单宁味增强平衡平衡让葡萄酒相对柔和让葡萄酒相对柔和甜度增加果味更重苦味及单宁味减弱食物中的咸味食物中的咸味食盐、酱油、鱼酱、橄榄、盐橄榄食物中的酸味食物中的酸味醋、酸橙、柠檬。减弱葡萄酒的干涩度食物中的甜味食物中的甜味糖、大多数水果及果汁、蜂蜜食物中的鲜味食物中的鲜味肉类、海鲜、家禽、番茄、洋葱、绿色蔬菜、火腿、培根、酱汁及枝干 对辣味菜肴的小提示对辣味菜肴的小提示: : 辣味会加强葡萄酒中的单宁和苦味。辣味会加强葡萄酒中的单宁和苦味。 加入咸味、酸味会减弱它加入咸味、酸味会减弱它对葡萄酒

42、的这种影响。对葡萄酒的这种影响。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!如果菜肴的口味已达到平衡，任何葡萄酒与之相配都是可口的-没有必要为不同的葡萄酒来改变菜肴的口味！The principles can be applied to any dish that you are cooking a

43、nd, 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.对正在制作的菜肴、甚至您已在餐厅享用的菜肴如果与葡萄酒未达到理想的口感，都可以根据一定的原则在餐桌上进行简单的调整。 Traditional Approach 传统搭配传统搭配Food and Wine Pairing 食物与葡萄酒的搭配食物与葡萄酒的搭配食物与葡萄酒的搭配食物与葡萄酒的搭

44、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/问题问题:Is the dish tasty, very tasty? 菜肴可口吗？非常可口吗？What are the intensity of the flavors? 菜肴口味重吗？What is the main dominati

45、ng flavor? 主要味道是什么? What is the texture of the dish? Light and dry or heavy. 菜肴的质感如何? 清淡、干爽或厚重。One has to take the sauce into account. 还需要考虑酱汁的味道。食物与葡萄酒的搭配食物与葡萄酒的搭配A brown sauce goes with a red wine 褐色酱汁的菜肴与红酒搭配褐色酱汁的菜肴与红酒搭配A sauce based with lemon juice better matched with a crisp dry white. 以柠檬汁为主的

46、菜肴最好和干爽的白葡萄酒搭配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菌类酱汁的菜肴与橡木味重的葡萄酒搭配极佳Experience shows that :实践积累的搭配经验实践积累的搭配经验食物与葡萄酒的搭配食物与葡萄酒的搭配Bloody red meat demands a robust鲜肉应与酒体饱满、口感强劲的葡萄酒搭配鲜肉

47、应与酒体饱满、口感强劲的葡萄酒搭配 Roasted white meat are well matched with a烤白肉与红酒搭配极佳烤白肉与红酒搭配极佳 Shell-fish and sea-food suit a贝类及其他海鲜适合与白葡萄酒搭配贝类及其他海鲜适合与白葡萄酒搭配Experience shows that :实践积累的搭配经验：实践积累的搭配经验：食物与葡萄酒的搭配食物与葡萄酒的搭配 The rule of the terroir: A regional dish is served with a wine of the same region “自然条件相同自然条件相同

48、” 法则：当地的菜肴与当地法则：当地的菜肴与当地的葡萄酒搭配的葡萄酒搭配 The rule of non competition of aromas: The dish and the wine shall not compete but rather enhance each others flavors. “口味不冲突口味不冲突”法则：食物与葡萄酒应有能法则：食物与葡萄酒应有能强调互相味道的功用。而不是互相冲突。强调互相味道的功用。而不是互相冲突。食物与葡萄酒的搭配食物与葡萄酒的搭配 Other factors can influence the success of food and w

49、ine matching: - The season - The time of the day 其他会影响食物与葡萄酒搭配的因素其他会影响食物与葡萄酒搭配的因素:- 季节季节- 一天中所处的时间段一天中所处的时间段 If the dish uses a particular wine during cooking, serve the same wine 如果菜肴中含有一种特定的葡萄酒，也应用相同的葡萄酒来如果菜肴中含有一种特定的葡萄酒，也应用相同的葡萄酒来 搭配。搭配。纵向搭配与平行搭配纵向搭配与平行搭配 Horizontal matching: Choose a wine to matc

50、h every single dish 平行搭配：为每一道菜肴选择相应的葡萄酒搭配平行搭配：为每一道菜肴选择相应的葡萄酒搭配 Vertical matching: Different wines should be served in a logical sequence 一般搭配：不同的葡萄酒按一定规律侍酒。一般搭配：不同的葡萄酒按一定规律侍酒。 Golden rule: The next wine should not make you regret the previous wine 黄金法则：后一款葡萄酒优于前一款葡萄酒。黄金法则：后一款葡萄酒优于前一款葡萄酒。纵向搭配纵向搭配The

51、white wines are served before the red wines 白葡萄酒先饮，红葡萄酒后饮。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。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口感较干的葡萄酒先饮，口感较甜的葡萄酒后饮。纵向搭配纵向搭配 Less alcoholic wines are served before the mo

52、re alcoholic wines 酒精度较低的葡萄酒先饮，较高的后饮。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。温度较低的葡萄酒先饮，室温葡萄酒后饮。Example 1 例一例一 A grilled fish seasoned with aromatic herbs and some lemon juice would be perfectly matched with a Sauvignon blanc which ha

53、s a high acidity and a crisp, lime, aromatic taste.配以芳草和柠檬汁的烤鱼与白苏维翁搭配效果极佳。白苏维翁酸配以芳草和柠檬汁的烤鱼与白苏维翁搭配效果极佳。白苏维翁酸度较高。爽口有些酸橙味。度较高。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 its creamy texture & a stronger oaky flavor配以菌类和奶油汁的煮鱼配以菌类

54、和奶油汁的煮鱼与与搭配则更相宜。莎当搭配则更相宜。莎当妮有奶油般的滑润口感和较浓的橡木味。妮有奶油般的滑润口感和较浓的橡木味。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（禽类、小牛肉、猪肉）烤