wset2教材

葡萄酒培训 默认分类 2008-05-07 034302 阅读 59 评论 0 字号大中小 WSET Advanced Level – Looking behind the Labels 酒标背后 Tasting and uating Wine Tasting wine rather than simply drinking it increases our appreciation of t he wine by allowing us to examine it in detail.Although the process can seem r epetitive at first, with practice it becomes a subconscious habit. Forcing us to put our sensations into words means the impression of the wine lingers longer in our memory. It also helps us communicate to other people what the wine is like, sometimes long after we have tasted it. This is an essential skill for anyo ne involved in the production, distribution or sale of wine. As we will see in Ch apter 2,successful food and wine matching requires us to consider the separat e components of the wine.The systematic approach to tasting outlined below, shows us how to 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。 Tasting and uating Wine 品尝和评估 Preparation for tasting The idealtasting room will be odour-freeno smells of cleaning products, t obacco, food or perfume, withgood natural light , andwhite surfacesagainst w hich we can judge the appearance of our wines. Ourtasting palate should be c lean , and unaffected by tobacco, food, coffee, gum or toothpaste. Chewing a piece of bread can help remove any lingering flavors. Hayfever, colds and fati gue affect our ability to judge wines, because they affect our senses of taste a nd smell.Many glasses have been developed to show different wines at their b est.However, we need one type of glass in order to make fair comparisons bet ween wines.ISO glass has a rounded bowl that is large enough to swirl the wi ne . The sides slope inwards in a tulip shape to concentrate the aromas, and t he 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； Tasting and uating Wine The WSET Systematic Approach 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 win e. 品尝和评估 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。 Tasting and uating Wine Appearance The main reason for looking at the appearance of a wine is that it can war n us of faults.If a wine is too old, has been badly stored, or the cork seal has f ailed, allowing air to damage the wine, then it is described asout-of-condition . It will be dull in appearance, and will have at least a hint of brown, though a b rown colour does not always indicate a faulty wine.