wset2教材.docx
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wset2教材.docx
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wset2教材
wset2教材
D
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。
Tasting and Evaluating Wine
It is worth making 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 age 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 rubydull and cloudy, dark brown
clear, medium-intensity, garnet
clear, pale gold
品尝和评估葡萄酒
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;
(图片一页)
Tasting and Evaluating Wine
Nose
Swirl it in the glass to release 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 iscork taint. At low levels, this can strip the wine of its fresh, fruity aromas. At its worst, it can add a pungent, unpleasant damp 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 wines, and other aromas are less well understood.
Someone avoid using aroma descriptors, but in order to evoke the wine their tasting notes often use words such as ‘feminine, elegant, clumsy’, but these words are difficult to define.
Objective approach would involve naming the particular chemical compounds which are present, which is almost impossible to do accurately and useless to most wine drinkers.
Make your aroma description vocabulary as wide and precise as possible. Always be aware, tasting note is to help describe a wine to someone who has not tasted it.
Wine Tasting
Smell the wine, you can:
Differentiate the quality and style for both grapes and regions;
Estimate the wine and describe it;
Tasting and Evaluating Wine
Palate
It is often said that tasting is an entirely subjective matter. It is true that our sensitivities to sweetness, acidity, tannins and certain aroma compounds differ.
Different parts of the mouth have different levels of sensitivity to sweetness, acidity and tannins.
If we wish to extract the maximum information, it is important to swirl the wine around the mouth so that every part is exposed to it.
Sweetnessis an indicator of how much sugar a wine contains, though wines made from very ripe grapes can have a slightly sweet flavour even when there is no sugar.Almost all red wines, and most white wines, are dry, that is, they contain almost no sugar.White wines that taste slightly sweet are described as ‘off-dry’.The part of the tongue that is most sensitive to sweetness is the tip.
Tasting and Evaluating Wine
Acidityis what makes lemons taste sour. It causes the mouth to water, and its presencemakes wines taste vibrant and refreshing.It is present in all wines, though levels in white wines are generally higher than acidity levels in reds. Certain varieties, such as Riesling and Sau. Blanc, give wines that are particularly high in acidity. Cool climates generally result in higher levels of acidity than hot climates. Acidity is very important for sweet wines. If it is too low, the wines taste oversweet, and cloying. Acidity is most strongly detected by the sides of the tongue.
Tannin is what makes strong black tea taste bitter and stringent. They are present in grape skins, and presence in a wine depends on the amount of skin contact during winemaking. White and rose wines receive very little, so they rarely have any detectable tannin. Thick-skinned varieties have much higher tannin levels than thin-skinned ones. High levels of soft ripe tannins may indicate a hot climate wine.Note that astringent tannins from unripe grapes can cause a strong, mouth drying sensation, even when their levels are low.The bitter flavours are most strongly tasted at the back of the tongue; the astringent sensations are most strongly felt on the gums.Soft, ripe tannins contribute to the viscosity and body of the wine.
Body is also sometimes described as ‘mouth-feel’.
It is the sensation of rich
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