更新的红酒培训WSET-Level-2-中级教材Looking-behind-the-LabelsWord文档格式.doc
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habit.
Forcing
put
sensations
into
words
means
impression
lingers
longer
memory.
It
also
helps
communicate
other
people
what
is
like,
sometimes
long
after
we
have
tasted
it.
This
an
essential
skill
for
anyone
involved
production,
distribution
or
sale
wine.
As
will
see
Chapter
2,successful
food
matching
requires
consider
separate
components
wine.The
systematic
approach
tasting
outlined
below,
shows
how
do
this.
葡萄酒品尝和评估
葡萄酒品尝实际上就是通过品尝时的细节判断，为饮用者增加感官享受。
这样的过程在一开始需要反复练习，时间久了就成为一种下意识的品尝习惯。
强迫自己把感官体会用语言描述出来即便于记忆，同时又有助于我们和别人交流品尝时的感觉。
这对于任何一个生产商、经销商和销售人员都是极为重要的技能，就如后面第二章里提到的成功的餐酒搭配要求能够考虑到酒的各个口感组成。
我们就用下面的品尝概要来描述如何进行品尝和产品评估。
品尝和评估
Preparation
tasting
The
idealtasting
room
be
odour-free（no
smells
cleaning
products,
tobacco,
perfume）,
withgood
natural
light,
andwhite
surfacesagainst
which
judge
appearance
wines.
Ourtasting
palate
should
clean,
unaffected
food,
coffee,
gum
toothpaste.
Chewing
piece
bread
help
remove
any
lingering
flavors.
Hayfever,
colds
fatigue
affect
ability
wines,
because
they
senses
taste
smell.Many
glasses
been
developed
show
different
wines
their
best.However,
need
one
type
glass
order
make
fair
comparisons
between
wines.ISO
has
rounded
bowl
that
large
enough
swirl
wine.
sides
slope
inwards
tulip
shape
concentrate
aromas,
stem
allows
hold
without
warming
wine.
品尝前的准备工作
理想的品尝环境首先需要一个干净无味的空间，无论是洗涤用品、烟草、食物或者香水；
自然光线；
白色桌布表面（用来判断酒的颜色）；
清理口腔包括烟草、食物、牙膏、口香糖等，无味或少许咸味的面包可以有效去除逗留在口腔的各种味道；
发烧感冒或疲劳都会影响评估能力，因为他们会直接影响品尝和嗅觉感官；
Systematic
Approach
（Intermediate）
systematically
describes
aspects
encounter
them.
Appearance
then
nose,
palate,
finally
may
use
impressions
draw
conclusion
about
quality
与WSET中级课程的品尝相似，这个品尝体系能够使品尝者在遇到各种不同产品时都能从酒的各方面去描述产品，首先包括酒的外观和颜色、然后是香气、其次是口感，最后是综合产品各方面的表现来整体评估产品的质量。
Appearance
main
reason
looking
warn
faults.If
too
old,
badly
stored,
cork
seal
failed,
air
damage
wine,
described
asout-of-condition.
dull
appearance,
least
hint
brown,
though
brown
colour
does
not
always
indicate
faulty
（Brown
hints
appear
healthy
old
particularly
those
aged
very
periods
oak.）
Haziness
fault,
could
deliberately
filtered
before
bottling.
品尝和评估葡萄酒
外观
观察葡萄酒的外观的主要原因在于提醒我们注意产品是否存在瑕疵。
如果葡萄酒的年龄过大，那么已经在储存过程中损坏了，或者橡木塞损坏而导致的氧化都被形容为意外状况out-of-condition.此时的酒在外观上会出现阴暗呆滞，或者开始显现出棕色，虽然偏棕色未必一定是有问题的酒。
（大部分健康的老酒也都会出现棕色，特别是经过长时间橡木储存的葡萄酒）混浊也是葡萄酒出现问题的一种表现，或者是在装瓶前未经过滤澄清。
worth
making
quick
note
colour.
Look
intensity:
intense
pale?
Purple
indication
youth;
orange,
amber
colours
are
indicators
age.
However,bear
mind
some
change
more
rapidly
others,
so
no
definitive
conclusions
actual
age
reached.
If
white
lemon
gold?
Green
indicates
orange
age.
For
rose
bright
purply-pink
age.
following
examples
precise
descriptions:
clear,
rubydull
cloudy,
dark
brown
medium-intensity,
garnet
pale
gold
对葡萄酒进行一个快速简介的描述是非常必要的。
观察颜色的深度:
是否特别深或者浅?
紫色是年轻的表现；
橙色、琥珀色和棕色则是年老的表现。
不过，有些葡萄酒的颜色转变特别快，所有很难作出精确的判断。
如果是白葡萄酒，究竟是柠檬色还是金色?
发绿表示年轻；
而橙色和棕色表示年老。
桃红葡萄酒，亮丽的粉红色表示年轻；
橙色和棕色表示年老。
下面是一些精确描述的例子：
清澈的深宝石红；
阴暗混浊的深棕色；
清澈而中等深度的石榴红；
清澈的淡金黄色；
Nose
Swirl
release
as
many
aroma
molecules
possible,
take
sniff.
Then
condition
nose.
most
common
fault
discovered
on
nose
iscork
taint.
At
low
levels,
this
strip
its
fresh,
fruity
aromas.
worst,
add
pungent,
unpleasant
damp
cardboard
musty
smell
wine.
Out-of-condition
stale,
excessive
oxidative
aromas（coffee,
caramel
sherry）.
How
aromas?
Are
pronounced,
light
hard
detect?
Describing
sub
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