最新红酒培训WSET-Level-2-中级教材Looking-behind-the-LabelsWord格式.docx

1、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。 Preparation for tasting The ideal tasting room will be odour-free（no smells of cleaning products, tobacco, food or perfume）, with good

2、 natural light , and white surfaces against which we can judge the appearance of our wines. Our tasting palate should be clean , and unaffected by tobacco, food, coffee, gum or toothpaste. Chewing a piece of bread can help remove any lingering flavors. Hay fever, colds and fatigue affect our ability

3、 to judge wines, because they affect our senses of taste and smell. Many glasses have been developed to show different wines at their best. However, we need one type of glass in order to make fair comparisons between wines. ISO glass has a rounded bowl that is large enough to swirl the wine . The si

4、des slope inwards in a tulip shape to concentrate the aromas, and the stem allows us to hold the glass without warming the 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；The WSET Systematic A

5、pproach to Tasting （Intermediate） This approach systematically describes aspects of a wine in the order we encounter them. Appearance first, then the nose, then the palate, and finally we may use our impressions to draw a conclusion about the quality of the wine. 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

6、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 The main reason for looking at the appearance of a wine is that it can warn us of faults. If a wine is too old, has been badly stored, or the cork seal has failed, allowing air to damage the wine, then it is described as out

7、-of-condition. It will be dull in appearance, and will have at least a hint of brown, though a brown colour does not always indicate a faulty wine. （Brown hints can appear in healthy old wines, particularly those that have been aged for very long periods in oak.） Haziness may indicate a fault, or it

8、 could be that the wine has deliberately not been filtered before bottling. 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。It is worth makin

9、g a quick note of the colour.Look at the intensity : is it particularly intense or pale? Purple is an indication of youth; orange, amber and brown colours are indicators of age. However, bear in mind that some wines change colour more rapidly than others , so no definitive conclusions about actual a

10、ge can be reached. If it is white wine, is it lemon or gold? Green indicates youth; orange and brown indicate age.For rose wine, a bright purply-pink indicates youth; orange and brown hints indicate age. The following are examples of more precise descriptions:clear, intense ruby dull and cloudy, dar

11、k brown clear, medium-intensity, garnet clear, 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 it in the glass to re

12、lease as many aroma molecules as possible, then take a sniff. Then make a note of the condition of the nose. The most common fault that can be discovered on the nose is cork taint . At low levels, this can strip the wine of its fresh, fruity aromas. At its worst, it can add a pungent, unpleasant dam

13、p cardboard or musty smell to the wine.Out-of-condition wines will smell dull and stale, and may have excessive oxidative aromas（coffee, caramel or sherry）. How intense are aromas?Are they particularly pronounced, or light and hard to detect?Describing the smell is a more subjective aspect. It will depend greatly on your previous experiences. There are well-understood reasons why aromas such as butter, vanilla, rose or raspberry appear in some wine