第二期培训ppt课件

1、Basic wine course.Table of contents目录一：definition of wine二：components of wine三：types of wine四：wine making五：main wine countries六：main grape varieties七：wine labels八：wine list九：wine service一：葡萄酒的定义二：葡萄酒成分三：葡萄酒种类四：葡萄酒酿造程序五：主要葡萄酒产出国六：主要葡萄品种七：酒标八：葡萄酒单九：葡萄酒服务.Definition of wine葡萄酒的定义.定义如下：Ripe & healthy gr

2、apes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，并把酵母加入其中Fermentation converts sugar into alcohol发酵把糖分转化为酒精WINE IS FERMENTED GARPE JUICE葡萄酒是经过发酵的葡萄汁.Components of wine葡萄酒成分.Components of wineFlavor compounds 0.1%Color & Tannins(in red wines) 0.3%Acids 1%Sugar 0.1%

3、dry8%sweetAlcohol 10% table wines20%fortified winesWater 80%-90%Notes : Approximate percentages by weight.葡萄酒成分含香物质 0.1%色素和单宁（红葡萄酒） 0.3%酸 1%糖份0.1%干8%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.Types of wine葡萄酒种类.Types of wine(By wine making process)SPARKLING WINE:Champagne Cava Other Sparkling winesSTIL

4、L WINE: Red white RoseFORTIFIED WINE : Port sherry.葡萄酒种类（按生产工艺分）起泡酒： 香槟 卡瓦 其他起泡酒普通葡萄酒： 红葡萄酒 白葡萄酒 玫瑰红加强葡萄酒：波特酒 雪利酒.Types of wine（By service sequence during a meal)Beginning of the mealSUGAR ALCOHOL low Aperitif：Dry sherry，Champagne low Tbale wine:Red White Rose Dessert wine : Botrytis , Ice wine , Po

5、rt , Late Harvest Digestive : Liquors Grappa high End of the meal high.葡萄酒种类（按用餐时上酒顺序分）糖份 酒精低 餐前酒：干雪利酒，香槟酒 低餐酒：红，白，玫瑰葡萄酒 甜酒：贵腐酒，冰酒，波特酒 晚收葡萄酒餐后消化酒：利口酒 果渣酒高 高 用餐结束.Wine making process葡萄酒酿造程序.Red wine Making Process红葡萄酒酿制过程Red grapes are first crushed and de-stemmed ,then placed into a container 红葡萄先去梗

6、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 substances will dissolve into what is going to become wine(the must)在此期间，单宁，香味及颜色等物质逐渐溶解入即将产生的葡萄酒中.White Wine Making Process白葡萄酒酿制过程Wh

7、ilst red wines are produced with skins and pips , the specificity of white wine 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，果汁和果皮是在压榨后马上分离的，酿酒时，只用葡萄汁。.Rose Wine Making Process玫瑰红葡

8、萄酒酿制过程If you allow only a few hours of maceration , the wine will pick up 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 white and re

9、d wines to produce rose 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.Sparkling wine making Process起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，酵母把糖转化为酒精和气体（二氧化碳）Three methods三种方法：secondary fermentation in bottle瓶中二次发酵： secondary fermentation in a tank桶中二次发酵

10、：carbonation二氧化碳法.Main wine countries主要葡萄酒产出国.新旧世界葡萄酒 New ZealandSouth AfricaChileArgentinaAustraliaGermanyItalySpainFranceThe USAPortugal“旧世界”葡萄酒主要分布在欧洲。酒标都有法定产区名称。有好几百年的酿酒历史。果香，酸度，及单宁趋向于均衡，能长期保存。“新世界”葡萄酒主要集中在南半球。前标都有葡萄品种注明。只有一两百年的酿酒历史。适合于浅龄饮用，口感强劲，果味充足。.Grape Varieties葡萄品种.Summary摘要8000 grape vari

11、eties known in the world世界上目前已知的葡萄品种有8000种1000 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 inFrance法国大约使用100种葡萄50 traditionally used in Spain西班牙大概使用50种葡萄Grape variety ， a major factor in taste of a wine不同的 葡萄品种，是

12、影响葡萄酒品尝的主要因素.Main Grape Varieties主要葡萄品种 赤霞珠Cabernet SauvignonThick skins and small berries. Lafite黑皮诺Pinot NoirLarge Berries and tight bunches. Light.梅洛MerlotBetter than Cabernet in cold weather. Rich.Petrus设拉子/西拉Shiraz/SyrahGrange.Cabernet Sauvignon赤霞珠A classic Bordeaux grape 传统波尔多葡萄品种Full bodied ，

13、 tannic酒体饱满，单宁丰富Very complex，long evolution口味丰富，陈年长Blackcurrant，violet黑加仑，紫罗兰.Merlot 梅洛A classic 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.Pinot noir 黑皮诺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，Litt

14、le tannins丝般柔滑，单宁较淡.Shiraz 西拉From Rhone region，France来自法国罗纳河谷地区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比增芳德更紧凑，泥土气息更重.Sauvignon Blanc 苏 维 翁 白Riesling 雷司令Chardonnay 夏 多 内.Chardonnay 莎当尼Native to Burgundy源于法国勃艮第地区Versatil

15、e 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.Sauvignon blanc 苏维翁白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.Riesling 雷司令A German variety，grown in alsace， south Australia，Washington state etc德国葡萄品种，在阿尔萨

16、斯，南澳， 华盛顿州都有种植Versatile（dry，tart wine to Sweet late-harvest wine）变化多样（可在干酒到晚收型甜酒间变化）Effusive fruit aromas。Apple，citrus，peach极丰富的水果味，苹果，柑橘，桃子Lime ，honey，toast石灰，蜂蜜，土司.Wine labels酒标.How to read wine label怎样解读酒标Usual contents of a label 酒标里包含的内容Winery 酒庄名Vintage 年份Alcohol level 酒精含量Net volume 净含量Name o

17、f wine 酒名New world新世界Grape variety葡萄品种Old worle 旧世界Appellation 产地Classification 等级.智利卡尼帕酒庄. 顶级金奖卡本妮苏维翁红葡萄酒Brand name品牌名称Label name产品名称Grape: Cabernet Sauvignon葡萄品种:卡本妮苏维翁Origin : D.O.Colchagua 产地 : 科查瓜山谷Alcohol & Volume酒精度&容量Produce of Chile生产国家:智利Vintage年份New World label 新世界品牌酒标.DBR LAFITEChateau L

18、afite Rothschild 拉 菲 古堡 红 葡 萄 酒 A blend of the 3 finest grape varieties from Bordeaux: Cabernet Sauvignon, Merlot and Cabernet Franc, using the traditional Bordeaux winemaking method.由波尔多地区三种最好的葡萄混合酿造: 卡本妮苏维翁, 梅洛和卡本妮弗朗克, 并采用了传统的波尔多酿造方法.Vintage年份Brand name品牌名称Origin：Pauillac产地：波亚克Alcohol & Volume酒精度&

19、容量Old World Label 旧世界品牌酒标Classification : AOC 等级:AOC 酒庄灌装装瓶.Wine lists酒单.Types of wine list酒单种类Wine list by region根据产区分类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根据葡萄酒的强度分类Others其他.Wine service葡萄酒服务.Wine service 葡萄酒服务Presentation of the wine li

20、st：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 doubtreinforce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 rejection：拒绝葡萄酒Pouring sequence：斟酒顺序Glass refill and re

21、order：葡萄酒续杯和加酒.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 w

22、ine 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.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.

23、 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 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.Open the Wine Bottle葡萄酒开瓶Always open in the presence of the guest and never hide the label 当着

24、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 the

25、 Capsule on the table 顺利开启葡萄酒后，不要把铝膜遗留在桌上 .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.Wine Rejections拒绝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.Wine Pourin