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红酒类术语中英对照及释义

2018-06-04 21:34:16 58

作为译员,我们在工作中有时需要参加一些晚宴或酒会,这时如果知道一些关于红酒的知识,就能让自己在遇到相关话题的翻译时更发挥自如。下面就让我们一起来涨姿势吧~


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本文略长,不过看完后你对红酒的认识一定会比常人更深

What is wine?

葡萄酒是怎么酿造的?


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The taste of wine is inevitably bound upwith the grape variety. The fundamental balance of sugar, acid and tannin is particular to each variety.

葡萄酒的风味与酿制所用的葡萄口味密不可分。甜度,酸度及单宁的含量根据葡萄品种不同而异。


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Red Grapes (红葡萄)

Cabernet Franc—Medium, blackcurrant, grassy, sometimesearth and raspberry.


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Cabernet sauvignon

加本力苏维翁(赤霞珠)---

Dark,tannic, blackcurrant, cedar, mint, green pepper, chocolate, tobacco, olives


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It is the most recognizable and most versatile of the red wine grapes. The Cabernet Sauvignon grape with its thick skin thrives in warm climates and is grown throughout the world. This grape is late ripening, which makes it the slowest wine to mature. It needs time to agein oak or bottle and is at its best blended with Merlot. In Bordeaux the percentages of Cabernet Sauvignon to Merlot may vary from Chateau to Chateaubut the influence of the grape is always predominate. A very good example of this grape is Chateau Cos d'Estournel.

是红葡萄品种中最为著名最为丰富多彩的一种。加本力苏维翁葡萄皮较厚,生长于温暖的气候,在世界各地都有种植。此葡萄成熟较晚,并且需要时间在橡木桶中或酒瓶中进行陈年,如与梅洛葡萄混合则口味最佳。在波尔多地区加本力苏维翁和梅洛的混合比例在每个古堡皆有可能不同,但此种葡萄酒的影响是深远悠长的。

口味特征:黑加仑,雪松,青辣椒,薄荷味,黑巧克力味,烟草味,橄榄味。


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Gamay (佳美)是一种葡萄酒

—Light to medium, strawberry, peach, pepper,going to farm yard earthiness, and Pinot –like strawberry jam.

Merlot

梅洛-Full,soft, blackcurrant, honey, raisin, mint, plum.Similar to Cabernet Sauvignon but with more plum and rose thanblackcurrants, more spice and rich fruit cake with less mint.

The basis for many fine, very aromatic wines. Merlot is similar to Cabernet Sauvignon, but it is less tannic and hasless intense blackberry flavor. It produces a softer, plumper, juicier, earlier maturing wine. Merlot's homeland started in Bordeaux where the most sought after Merlot based wines are from the Pomerol and St-Emilion regions in France.Either used as a blending partner or on its own, Merlot is very much a wine of our times and enjoys enormous popularity throughout the world. A very good example of this grape is Summerfield Merlot.

是多种芳香四溢的精品葡萄酒的基本葡萄品种。梅洛与加本力苏维翁葡萄品种很相似,但单宁味较轻,黑草莓的味道也不是很强烈。此种葡萄品种所酿制的葡萄酒更为柔和,果汁味浓,较为早熟。梅洛葡萄起源于波尔多地区,而最为人们所赞赏熟识的梅洛葡萄酒来自于法国的勃梅龙和圣特米隆地区。不管是与其他葡萄混合或是单独酿制成葡萄酒,梅洛都是一种现代时尚的葡萄品种,享誉中外。

口味特征:加本力苏维翁葡萄的口味相近,但李子和玫瑰的味道浓于黑加仑,更加麻辣,具有丰富的水果蛋糕味,薄荷味较淡。


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Shiraz or syrah

设拉子或设拉---In Australia it is Shiraz and it tends to taste richer, riper and more full-bodiedthan France's Syrah blended wines such as Chateauneuf du Pape from Rhone, eventhough they are the same grape. Very few Australian producers do not make a Shiraz wine of some sort. It is the country's most planted wine grape variety.This is a wine that has early drinking appeal and yet has the ability to age for many years. Bridgewater Mill's Shiraz from the South Australia is an award winning Shiraz showing off Australia's rich side of Shiraz.

澳大利亚称为设拉子,尽管其与法国的设拉属于同一种葡萄,但澳大利亚葡萄的口感比法国设拉混合酿制的葡萄酒,诸如隆河地区的阿维尼翁红更为丰富,成熟,酒体更为丰满。很少有澳大利亚的酿酒商不酿制一些设拉子种类的葡萄酒的。此种葡萄是澳大利亚种植最广泛的种类,在年份尚浅之时喝口感诱人,但也非常适于珍藏多年。位于澳大利亚南部的葡萄酒之路酿造公司水桥磨坊庄园所酿制的设拉子是一获奖的设拉子葡萄酒,充分展示了澳大利亚设拉子葡萄酒的丰富多彩。

Flavor characteristics:

Black pepper, chocolate, raspberries,blackberries, spice, leather, game.

口味特征:黑辣椒,巧克力,木莓,黑莓,混合的辣味,皮革和野味。


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Malbec

马尔白克---An almost black skinned grape that is known as cot in much of southwest France,Loire Valley and parts of Bordeaux. In Argentina where it is the dominant redwine grape for production, it is known as Malbec. The Malbec grape thrives inwarm climates where it can create deep colored, intensely ripe and attractivegamy wines which are well worth aging . The vines are also grown in Chile,Australia, California and northern Italy. A perfect example of this lush grapecan be found in Bodega Norton's Malbec from Argentina.

葡萄皮几近黑色,在法国西南部的大部分地区,卢瓦山谷以及波尔多的部分地区都称之为蔻特。阿根廷的红葡萄酒大部分是由此类葡萄品种酿制而成,并在当地被称为马尔贝克。马尔白克葡萄在温暖的气候中蓬勃生长,酿制出来的甘美葡萄酒色彩深重,成熟,非常诱人,值得藏以经年。此类葡萄在智利,澳大利亚,加州和意大利北部均有种植。产于阿根廷门多萨省的诺顿庄园的马尔白克葡萄酒便是此类诱人的葡萄酒的完美典范。

Flavor characteristics:Green pepper, blackcurrants, cherries,spices and tobacco

口味特征:青椒,黑加仑,樱桃,麻辣味以及烟草味。


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Pinot Noir

黑皮诺---The red grape of Burgundy and Champagne is sweeter, less tannic, richer in texturethan Cabernet Sauvignon and therefore can be enjoyed far younger. Pinot Noir israrely blended except in Champagne. In Burgundy, achieving sufficient ripenessis always a critical factor. In California and Australia, producers suffer the opposite problem: over ripening. These grapes thrive in cool coastal areas with just enough sunlight so they can develop their fruity flavors and rich textures. In Champagne, Pinot Noir has proven itself to be the ideal black grape for making top quality sparkling wine. Oregon, Washington and northern California, where the climate is cool, come some of the best New World Pinot Noir's such is the case with Villa Mt. Eden located in Napa.

相比加本力苏维翁而言,此种种植于勃根第和香槟地区的葡萄口味更甜,单宁味较淡,纤维丰富,因而在年份很浅的时候就能享用。除了香槟这一特例,黑皮诺在绝大多数情况下都不与其他葡萄混合。在法国的勃根第地区葡萄要达到足够的成熟度是一关键的要素。在加州和澳大利亚,葡萄酒生产商面对着不同的问题:过分成熟。这些葡萄生长于凉爽的沿海地区,光照适宜,使得此类葡萄得以具有果香浓郁的口感和丰富的纤维。在香槟地区,黑皮诺向世人证明了其是酿制高质量的气泡酒理想的葡萄。在华盛顿州和加州北部气候凉爽,酿制的黑皮诺葡萄酒是新世界产区中最好的品种,产于纳帕谷伊甸园的黑皮诺葡萄酒便是典型的代表。

Flavor characteristics:Raspberries, strawberries, cherries,cranberries, violets, roses, and game.

口味特征:木莓,草莓,樱桃,紫罗兰,玫瑰和野味。


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Nebbiolo

内毕罗---Nebbiolo is the great grape of the Piedmont region in Italy. It is the grape of Baroloand Barbaresco wines. This grape when made into wine has a range from smoothand fruity to full and robust. It ages superbly. The Nebbiolo wines are fussy about both site and soil in which they are grown. They produce best when they are grown in hills where they are allowed to ripen shrouded by autumn fog or Nebbia, which may have inspired its name. This makes some of Italy's most luxurious, most vigorous, silky, incisive and memorable red wines. A perfect example of a lush rich Barolo is made by Marchesei Di Barolo.

内毕罗是意大利皮特蒙地区的著名葡萄品种。它是酿制巴罗洛和巴芭罗斯克葡萄酒的基本成分。此类葡萄酿制而成的葡萄酒感觉滑爽,果香浓郁,酒体饱满,强劲,适于陈年。种植内毕罗葡萄对于地区和土壤是很挑剔的。质量最好的此类品种为种植在山峡中的葡萄,在山峡中,葡萄可以在秋雾,或内毕罗的环绕中成熟,这也就是内毕罗葡萄名称的由来。此类葡萄酿制的葡萄酒是意大利红葡萄酒中最为昂贵的品种之一,口味多样,丝一般柔滑,诱人而又令人印象深刻。巴罗洛侯爵庄园酿制的巴罗洛葡萄酒便是此诱人的红葡萄酒的最佳典范。

Flavor characteristics:Bing cherries, leather, tobacco, dried herbs and chocolate.

口味特征:樱桃,皮革,烟草味,甘草和巧克力口味。


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Sangiovese

杉济奥维瑟----Itis Italy's most planted red wine grape, the central grape in a majority ofItalian red wines most notably Chianti, Brunello di Montalcino as well as RossoPiceno. The best of the Sangiovese are full, firm, dry and slightly spicy winesthat age well. The true essence of the grape can be found in Compagnola's RossoPiceno or the Gineprone Chianti from Col D'Orcia.

此类葡萄在意大利是种植范围最广的红葡萄品种。大部分的意大利红酒都用此种葡萄酿制,最著名的为基昂蒂,蒙塔尔奇诺布鲁诺以及比萨干红。杉济奥维瑟葡萄酒中最好的品种酒体丰满,坚实,口味干燥,略带麻辣味,适于陈年。来自坎帕尼奥拉酒园的比萨干红或来自科尔多奇亚酒园的经典基昂蒂葡萄酒中可以体会到此种葡萄的真正奥秘。

Flavor characteristics:Bitter cherries, spices, tobacco,raspberries and dried fruit

口味特征:苦莓,麻辣的口味,烟草,木莓和干果。


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Zinfandel

仙芬黛---The origin of this grape is still a mystery, Zinfandel is California's very own grape variety. The grapes can produce wines that range from pale pink and slightly sweet to serious oak aged, full-bodied wines that are rich with ripe berry and spice flavors. Most of the Zinfandel wines are ready to drink early,but the deep red wines have staying power and will age at least 10 years. Sohigh is Zinfandels profile in California that these grapes have been planted in many other warm wine regions around the world. For something slightly sweet that is best chilled and can be enjoyed anytime Beringer's White Zinfandel fits the bill.

仙芬黛葡萄的起源还未被世人所知,其是加州自身独特的葡萄品种。此种葡萄酿制出来的葡萄酒从桃红色品种到轻淡的甜酒,直至经过橡木桶陈年,酒体丰满,富有成熟的草莓和麻辣口味的葡萄酒种类。大多数的仙芬黛在酒龄尚浅之时便可以饮取,但深红色的葡萄酒能够陈年长达10年以上。仙芬黛在加州享有的盛名使得这些葡萄也被广泛地种植于世界各地的其他温暖的葡萄酒产区。贝灵哲的白仙芬黛是同类品种典型的代表,其口味稍甜,适于冷冻,随时均可享用。

Flavor characteristics:Blackberry, spices of clove and cinnamon and freshly ground pepper

口味特征:黑莓,丁香和肉桂的辣味,以及新鲜的辣椒味。


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Chardonnay

莎当妮(霞多丽)---Classicwhite grape, from the Burgundy region of France, now used widely throughout theworld. Chardonnay is the world's most fashionable & famous grape variety.Wine makers like Chardonnay because of its wide range. It is used in Burgundyand Champagne and is capable of producing some of the world's greatest wines.Wine drinkers like Chardonnay because it has no hard edges or aggressive acidity. Columbia Crest offers a taste of one of the Pacific northwest's finest Chardonnay from Washington state.

经典的白葡萄,源于法国的勃根第地区,现在世界上广泛种植。莎当妮是世界上最为时尚且最著名的葡萄品种。酿酒师们喜爱莎当妮是因为其品种多样,用途广泛。它被广泛地应用于勃根第以及香槟地区,酿制出来的一些酒可称为是世界上最伟大的葡萄酒。饮酒的人喜爱莎当妮是由于它的口感既不干涩又没有强烈的酸味。位于华盛顿州的哥伦比亚山峰酒厂生产的莎当妮酒是太平洋西北岸口味最好的莎当妮酒之一。

Flavor characteristics:Apple, pear, citrus, melon, pineapple,peach, butter, honey, vanilla, butter scotch, spice.

口味特征:苹果,生梨,柑橘,甜瓜,凤梨,桃子,黄油,蜂蜜,香草,苏格兰黄油,辣味。


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Sauvignon Blanc

白苏维翁---Thename derives from savage meaning wild, which could well describe its grassy orgooseberry flavor. Sauvignon Blanc smells & tastes remarkably similarwherever it is planted. In France its strong hold, the twin appellations of Sancerre & Pouilly-Fume, produce superior examples. Sauvignon Blanc is alsowidely planted in Bordeaux. In Australia fine examples have emerged from the Adelaide Hills. California produces a distinct, full bodied, often oak-agedversion sometimes called Fume Blanc. Beringer's Sauvignon Blanc is not only highly rated but an award winning wine with superb California style.

此名字起源于含义为狂野的英文单词,很好地描述了其富有青草和醋莓的口味。无论种植于何处,白苏维翁的口味大多数都很相似。法国盛产地卢瓦尔山谷地区内桑榭尔和波利这两个相邻产区所酿制的白苏维翁葡萄酒便为的经典之作。白苏维翁也被广泛地种植于波尔多地区。澳大利亚的阿德雷山区酿制的白苏维翁葡萄酒也是优秀的典范。加州所酿制的同类葡萄酒口味特征明显,酒体丰满,通常在橡木桶中陈年,并称之为白弗玫。贝灵哲的白苏维翁不仅属于上乘葡萄酒且是体现最佳加州风格的获奖产品。

Flavor characteristics:Fresh cut grass, gooseberries, currant,green beans and asparagus.

口味特征:新鲜草味,覆盆子,加仑,豌豆和卢笋。


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Riesling

薏丝琳(雷司令)---Rieslingis the classic grape of Germany and produces wines with crisp fruit flavor. The wines can range from pale green & fragile to sharp & golden with luscious exotic flavors; from dry to sweet. Riesling thrives in the cooler climates of Australia & California. This is a wine that can be drunk quite young butalso has the potential to age for many years. To understand the influences that soil and climate have over a grape compare the Ries lings from Petaluma in Australia to Chateau Ste. Michelle in Washington and taste the difference.

薏丝琳(雷司令)是德国的经典葡萄,酿制而成的葡萄酒具有清脆的水果味。薏丝琳葡萄酒具有从淡绿色、易脆直到金黄、口感尖锐,有光泽而又味道新奇的品种,口味干燥或偏甜。薏丝琳生长于澳大利亚和加州凉爽的气候中。此种葡萄酒在年份非常浅时便可饮用,但也适于珍藏多年。比较来自澳大利亚葡萄之路和华盛顿圣密夕庄园的薏丝琳葡萄酒之间的不同口味,可以清楚地感受到不同的土壤和气候条件对同一种葡萄的不同影响。


Flavor characteristics: Crisp green apples, spiced baked apples, orange, lime, passion fruit, honey andtoast.


口味特征:清脆的青苹果,麻辣的烤苹果味,橘子味,石灰,热带水果,蜂蜜和吐丝。


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Semillon

瑟美戎---In France, Semillon, is responsible for Bordeaux's greatest dry whites, as well asmaking many of the world's greatest sweet wines and is planted in virtually allof the worlds wine regions. Semillon is used on its own and quite often it isblended with Chardonnay or Sauvignon Blanc. A very good example of this grapeis Ginestet AOC Bordeaux Blanc, just click on the wine label for tasting notes and pricing.

在法国,瑟美戎是波尔多最上等的白葡萄种类,同样也是用于酿制世界上许多一流的甜酒的葡萄品种,种植于几乎世界上所有的葡萄酒地区。瑟美戎经常与莎当妮或白苏维翁混合而不是其他葡萄品种。澳大利亚葡萄之路集团下面所拥有的舍尔法末庄园所酿制的瑟美戎白葡萄酒便是令人振奋的一例。此种葡萄酒是由白苏维翁和瑟美戎葡萄混合酿制而成,口味独特。

Flavor characteristics:Grass, citrus, honey, toast, lanolin.

口味特征:青草,柑橘,蜂蜜,土司,羊毛脂。


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Acid:Presentin all grapes and necessary in preserving wine. Acid is perceived in wine by acrisp, sharp characteristic.

酸味:存在于所有的葡萄中,是保存葡萄酒的必须组成部分。酸味在葡萄酒中的表现特征为脆而麻辣

After-taste:The taste of wine lingering in the mouth after the wine has been swallowed. See FINISH.

回味:在吞咽下酒之后喉间酒味萦回的味道。请参阅余味。

Aromatic:Describesa simple, often fruity smell or flavour present in young wine. See BOUQUET.

芳香:口感强烈花香浓郁的葡萄品种,橡木陈年以及在酒瓶中的变化而产生的香味。

Astringent:Mouth-puckeringsensation; the result of tannin being present in the wine.

麻辣:由于丹宁在葡萄酒中的作用而使喉间受到强烈刺激的感觉。

Balanced:A positive term describing a wine that flavour, acidity and dryness or sweetness are properly and harmoniously proportioned.

平衡:好的术语,描述了在葡萄酒中香味,酸度,干度或甜度的成分均匀而又和谐的体现。


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Body:The feel of a wine in the mouth, either full or thin. Expressed as Full-bodied,medium-bodied, or light-bodied.

酒体:葡萄酒在口中的感觉-或丰满或单薄,可以表达为酒体丰满,酒体均匀或酒体轻盈。

Bouquet:Complexand multi-layered smells or flavours of a wine which develop as they arebottled & aged.

酒香:葡萄酒在装瓶陈年的过程中所形成的复杂而又多层次的味道和感觉。

Clean:A wine with no noticeable defects; no off-smells or tastes.

干净:没有可察觉的缺点,没有难闻的味道。

Complex:A complimentary term, which suggests that the wine present many, layers &flavors. Wine makers strive for complexity in fine wines.

复杂:好的术语,表明了葡萄酒有很多层次和味道。酿酒师尽其所能在酿制过程中达到口味多样复杂的程度。


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Concentrated:Intense flavor.

浓郁:强烈的香味。

Corked:Distinctive taste or smell in wine resulting from a moldy or tainted cork.

瓶塞味:葡萄酒中由于变质受到污染,产生异常的口味。

Crisp:Positively refreshing, perceptible acidity (Especially whites).

清爽:非常新鲜,明显的酸味(特别是白葡萄酒)。


Cuvee: Blend of grapes or special selection.


特酿:葡萄的混合或特殊精选。


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Delicate:Positive term to describe a light wine or medium wine with good flavor that is well-madeand elegant.

精致:描绘了清淡或均匀的葡萄酒酿制得当,口味优雅。

Fermentation:Process by which sugar is converted by yeast into alcohol & carbon dioxide by whichgrape juice becomes wine.

发酵:由于酵母的作用,糖份转化为酒精。葡萄汁经此变成葡萄酒。

Finish:Also called after-taste referring to the length & impression the wine leaves.Full or thin? Short or long? Sweet, acidic, tannic or fruity?

回味:品尝葡萄酒后所得的印象。饱满或单薄、长或短、甜、酸、富有单宁或果香浓郁。

Firm: Good perceptible tannin or acid.

坚实:容易上口的单宁味或酸味。


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Fresh:Lively,clean with fruity flavor, an important characteristic for young wines.

新鲜:生动,干净,果实香味,是新酒的一种重要特征。

Fruity: Awine with strong fruit flavor and aromas.

果香浓郁:具有强烈的果香味的葡萄酒。

Full or Full Bodied:A wine with a considerable amount of body.

饱满:富有一定数量酒体的葡萄酒。

Green:Tasting of unripe fruit, very agreeable in Riesling & Gewurztraminer.

生涩:未成熟的果实味道。在薏丝琳和格乌兹来妮葡萄酒中非常和谐。


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Hard:Firm, resulting from high acidity or tannins.

涩口:由于酸度和丹宁含量高而引起的麻辣的感觉。

Length:Refers to the length of time and wine lingers after swallowing, the longer thebetter.

余味:在吞咽下葡萄酒之后味道在嘴里萦回的时间长度。越长越好。

Light; Light-bodied:A wine with relatively little body.

轻盈或酒体轻盈:相对而言酒体比较单薄的葡萄酒。

Mature:Ready to drink.

成熟:可以饮用。

Mellow:Softin the mouth, sometimes an euphemism for sweet.

柔和:口感和谐。有时实为甜味的委婉说法。

Mouth-Feel:The physical impact of nose. The smell of a wine, also called aroma and bouquet.

口感:葡萄酒及其成分在喉咙内的具体感官表现力。


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Non-Vintage:A wine without a fixed year usually blended with many.

无酿制年份:没有具体年份的葡萄酒,通常是由不同年份的葡萄混合而酿制出来的。

Nose:The smell of a wine; also called aroma and bouquet.

酒味:鼻子闻酒的感受。葡萄酒的味道,也指香味。

Oak/Oaky:The smell and taste of oak in a wine derived from contacting with barrels.

橡木/橡木的:在葡萄酒陈年的过程中,由于酒与橡木桶接触而产生的带有橡木的香味和口感。

Rich:Having generous, rich, pleasant flavors.

丰富:富有多样,丰富,愉快的香味。


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Round: A wine with balance, flavor & body with non-dominating orabsent, no hard edges, ready to drink.

圆润:平衡的酒体,不涩口的味道,没有坚硬的感觉。

Sediment:A natural by – product deposited in wine during bottle aging.

沉淀:一种在葡萄酒陈年的过程中所形成的葡萄酒的自然成分。

Soft:Smooth without much tannin.

柔和:滑爽,不含太多的单宁。

Tannin:Derived from the skins, seeds, stems & oak barrels, found mostly in red wine,tannins give wine its mouth-puckering fee but also acts as a natural preservative& helps wine develop and age.

丹宁:从葡萄皮,葡萄籽,葡萄藤以及橡木桶中衍生出来的物质。存在于红葡萄酒中。丹宁赋予葡萄酒口涩的感觉,但也起天然保护剂的作用,并帮助葡萄酒陈年。


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Tart:Sharp tasting due to high acidity.

涩感:由于高酸度而引起的尖锐的口感。

Variety:The type of grape used in making a wine.

葡萄品种:酿制一种葡萄酒过程中所采用的葡萄。

Vintage:The year in which the grapes were picked and the wine made.

酿制年份:摘取葡萄以及酿制葡萄酒的当年。


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Wine Storing(葡萄酒储存):

Ideal temperature: 10-13°C. (理想温度10-13摄氏度)

Humidity: 80-90%. (湿度80-90%)

Darkness: Bright light can damage wines,particularly whites and Champagne.

(光线:置于阴暗处—明亮的光线会破坏葡萄酒-特别是白葡萄酒和香槟酒-的品质。)

Stillness: Lay the bottle, and it would bebetter to make the top a little bit lower than the bottom.

(稳定性:固定平放,最好瓶口略低于瓶底斜放。)


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酒的饮用温度略低于陈年酒。

Glasses (酒杯):

The glass should be thin, transparent and crystal.

玻璃杯壁要薄,无色透明,色泽清澄。

It should be clear. Clean it before wine tasting to avoid lipstick,fingerprint, dust and water mark.

玻璃杯要非常干净,不能有口红印、指印、灰尘或水痕。使用前应用干燥干净的布擦亮杯子

Try to prepare different glasses for red wine and white wine.

尽量为红葡萄酒白葡萄酒各准备一只酒杯。

The wine in the glass should be no more than 2/3 of the whole volumeof the glass.


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Some Principle for wine tasting (品尝葡萄酒的一些基本原则):

It is wise to prepare beforehand which kinds of wines we are goingto taste.

事先最好计划要饮用那一些酒。

Light before strong, white before red, dry before sweet, young before old – this is the simple principle for wine tasting.

清谈的葡萄酒先上,浓烈的后上.白葡萄酒应在红葡萄酒之前先上.干葡萄酒先上,甜葡萄酒后上.新酒先上,老酒后上—这就是品尝葡萄酒的基本原则。


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Why we need check the label of wine before drinking(为什么要在品酒前察看酒标):

It is said that one look at the label is worth 30 years blind tasting.

National and international laws set out basic levels of information that labels must convey. The label will tell you the vintage, alcohol level, vine yard,region and the classification (e.g. AOC or Vin de Pays) of this wine.

In addition, lots of wines have back labels which tell you when todrink, how sweet it is and what sort of food it will go with.

据说看一眼酒标相当于30年品尝.不光国际上有统一法令规定酒标必须包含的内容,很多国家还有各自不同的专门法令。酒标会告诉您酒的年份、酒精含量、酒庄、产地及该酒的级别(是AOC或地区餐酒)。除此以外,很多酒的背标还会告诉你该酒的最佳饮用期、酒的甜度及食物搭配。


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Why do we need to swirl the wine(为什么要晃动葡萄酒杯):

Most of what we perceive as taste is in fact smell? By doing this, you can release the volatile aromas in the wine. Well, this is how you persuade the wine to start telling you about itself.

事实上,我们所品尝到的芳香大多来自于嗅觉。因此,这种方法可以使葡萄酒的香气充分散发出来,让葡萄酒充分表达自己。

Three feelings your should use while tasting (评估葡萄酒要运用的3种感官).

Sight:The color of the wine should be bright. The colour and depth will tell you a good deal about the wine: whether it comes froma cool country or a hot one (hot country wines have a deeper colour, on thewhole), a frailer grapes tend to have a paler colours, and the age of the wine.Tilt the glass against a white background, preferable in daylight and definitely not under neon light. That way you can see the range of colours of the wine,plus any lighter rim that comes with age. Sometimes the colour is so beautiful it’s worth gazing at for a while to heighten your expectations.

视觉:葡萄酒的色泽应当亮丽。酒的色泽和深度会告诉您很多内容:这种葡萄酒来自气候凉爽的国家还是炎热的国度(总的来说,来自热带国度的葡萄酒色泽较深);味道清淡的葡萄酿出的葡萄酒色泽较浅。观察酒色最好在自然日光下(绝对不可在氖光灯下),为葡萄酒杯找一个白色背景。这样您就可以欣赏到酒色丰富的层次,以及因为陈年而生成的明亮光环。有时,那颜色如此美丽,让您不觉沉醉于此,产生无限遐想。

Smell:Which is also called aroma. It is very important for wine tasting. Swirl the glass gently, and take a good steadysniff, as if you'd leant over to smell a rose in the garden. Those initial split seconds of inhalation may reveal all kinds of familiar or unfamiliar smells. Always interpret them in words which mean something to you. Use similes from everyday life: if the smells remind you of honey, or chocolate, or curry and carrots, fresh apples or rubber tires, fruit, flower, plant, mineral,toast, animal, chemical, spice and woody, etc. If those or any othersmells you get-they are sure to be rightfor you because it is your nose doing the smelling. Another person mayi nterpret the smells differently. That's fine.

嗅觉:也称为芳香。是葡萄酒品尝的重要组成部分。轻轻转动酒杯,象您在花园中尽情欣赏玫瑰一样深吸酒香。这时您会体味道各种各样熟悉或不熟悉的味道。尽量用您自己的语言,用日常熟悉的气味把它们表达出来:比方说酒香令您联想到了蜂蜜,巧克力,咖哩,胡萝卜,新鲜苹果或橡皮轮胎,水果,鲜花,植物,金属,烤面包,动物,化学物品,辣椒或木材等等。不用顾虑其他人的感受与您不同,自信的把酒香表达出来吧,因为是您自己的鼻子在感受葡萄酒¡


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Taste:Sweet, acidity and astringent (which is the result of tannin)

味觉:甜,酸,涩(丹宁)

To get the full taste of wine, one should take a reasonable draught of wine-so that your mouth is maybe one-third full and then (if you are by yourself or with your friends) fell free to pull a few faces and makes lurping noises. Enjoy all kinds of fumes in the wine. Another reason is to make every parts of your tongue get good contact with the wine because the tip of your tongue is sensitive for sweet, while two sides for acidity and end forbitter. A best wine can lead people to an ideal world of the harmonious balance of all kinds of feelings.

要充分品尝葡萄酒,您可以先喝上1/3口酒,(如果您是独斟独酌或与朋友共享美酒)那就自在的将葡萄酒在口中尽情搅动几下这样葡萄酒可以和舌头充分接触,使您能充分体味其中丰富的滋味。舌尖对甜味最敏感,两边是酸味,舌根则对苦味最敏感。一支上好的葡萄酒能将饮酒人带入一个各种感觉和谐共存的境界。


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Misunderstanding about Wine(对葡萄酒的一些误解):

Hazy:it may be caused by a chemical problem-butif it’s one bottle of mature, fine wine you may just have shaken up thesediment. See what it tastes like.

沉淀、浑浊:沉淀浑浊的形成可能是由于一些化学原因。但通常成熟的陈年好酒是会有一定沉淀的。如果您晃动了这样的酒瓶,还可能会使酒色出现浑浊,这都是正常现象。最重要是得尝尝味道是否正。

Tartrate Crystal:Tartratecrystal is a harmless deposit that separates from wine during fermentation and ageing. Tartrates is a natural component of wine. One of the reasons why thiscrystal separates from wine is that the wine has been exposed to low temperatures.This is not harmful to the wine.

Winemakers deliberately leave more tartrates in wine designed for long ageing so that they are able to develop more complexities in flavour and bocquet. The classic example is the heavy deposits in aged vintage ports.

酒石:酒石是在葡萄酒发酵与陈年过程中产生的一种无害沉淀,它是葡萄酒的一种天然成份.酒石产生的一个原因是葡萄酒在发酵或陈年过程中温度较低,而这较低的温度对葡萄酒是无害的.

有些葡萄酒陈年过程较长,酿酒师有意让这些葡萄酒中保留较多酒石,以使葡萄酒具有更加丰富的风味与香气.有年份的陈年钵酒就是一个典型的例子,这种酒中有较多的酒石.


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Distinguish faults in the wine(如何鉴别坏酒):

Oxidation:The commonest fault of wine, which usually shows as staleness, flatness, on the nose and plate. It means the wine has been exposed to too much oxygen. A little oxygen is necessary for wine to mature;too many leads to oxidation.

氧化:葡萄酒最常见的致坏原因之一。通常表现为口味平淡还掺杂着一些腐烂水果的气味。这是因为葡萄酒过多暴露在氧气中所致。葡萄酒成熟需要少量氧气,但太多的氧气会导致氧化。

Corked:Corked wine is recognizable by its moldy,stale smell-it’s caused by a chlorine infection in the cork-and the smell is unmistakable once you’ve suffered it.

瓶塞味:这是由于木塞中的氯化物感染葡萄酒,使得酒有非常明显霉味和腐味。

Too much sulphur:Which smells like spent matches. (A little bit of sulphur is needed to prevent oxidation.)

硫化过度:闻起来象划过的火柴。(一定量的硫化可防止氧化。)

Refermenting:The wine fizzes when it shouldn’t, and has a yeast smell.

二次氧化:本不该有气泡的葡萄酒出现气泡并伴有酵母味。

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本文转自:华南翻译市场