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葡萄酒要怎么品出等级来?

文章来源:admin 时间:2018年11月29日

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你知道如何品鉴葡萄酒吗?


得到一支品质佳酿总令人心情愉悦,但若不懂得如何品鉴,愉悦的心情便可能大打折扣。掌握一定的品鉴技巧,能让好酒物有所值,不被辜负。古有中医“望闻问切”,方能精确诊疗。品酒亦如此,观色闻香,小酌品评,方能知酒懂酒。接下来,就为大家介绍一下基础的品鉴方法。


1. 观色


品酒的步就是“观色”。而观色的步,就是观察酒液的澄清度,通常情况下,我们所购买的葡萄酒都是清澈的,只有一些存在的葡萄酒才会出现浑浊的情况。不过,也有例外:一些装瓶前未经过滤或澄清的葡萄酒酒液也可能略显浑浊。观色的第二步就是观察酒液的颜色,在白色背景下,将玻璃酒杯倾斜45°便于观察酒液颜色。不同葡萄品种酿成的酒色泽不尽相同,陈年状态不同也会使颜色深浅不一,品酒者们可以通过下图的几个示例来判断颜色。


如上图所示,红葡萄酒的颜色一般介于紫红色到棕色之间,酒液呈紫红色则代表这是一款年轻的酒款,而平日里常见的葡萄酒的颜色多为宝石红色,说明酒液经过了一定时间的陈年,“石榴红色”和“棕色”则表示酒款已在瓶中陈年较长的时间。但是这并不是的,酒款的质量决定了酒款的陈年潜力,有一些酒款在陈年数十年之后依旧保持着年轻的色泽,而一些陈年潜力低的酒款在储存一两年之后就已经呈现出棕色。


白葡萄酒的颜色则介于青柠色到琥珀色之间,颜色愈深,愈能凸显酒款的陈年状态,若呈琥珀色,则表示该款酒可能曾被刻意氧化,或者即将超过适饮期。


对桃红葡萄酒的颜色描述有“粉红色”、“黄红色”和“橙色”等等。只有完全呈现出纯正粉色的酒液才可被描述为“粉红色”,其余泛有橙色的酒液应描述为“黄红色”或“橙色”。


2. 闻香


品鉴环节中的重头戏当属闻葡萄酒的香气,酒款中蕴含的各类香气不仅为品酒者带来感官享受,还可以用于评定葡萄酒的质量。


葡萄酒要怎么品出等级来?



闻香时应先摇晃酒杯让香气充分释放,然后将鼻子靠近酒杯边缘,嗅一嗅,感知香气的纯净度和浓郁度。有些酒款香气充盈,只轻轻一嗅,就能立即闻到明显的芳香,而有的酒款香气则十分微弱,甚至难以察觉,这些都有助于品酒者判断一款酒的品质。


葡萄酒中蕴含的香气有多种类别,常见的是葡萄带来的果香和橡木陈年带来的芳香,有时还会呈现出品种特有的花香和草木香气等,经过陈年的酒款还可能呈现出复杂的陈年香气,例如煮过水果、皮革或糖浆的香气。


3. 品酒


闻香过后当品酒。使用味觉品尝,需要考虑的因素增多,品酒者此时可多呷几口酒,以充分感受葡萄酒的甜度、酸度、单宁和酒精度。我们的舌尖能感知甜度;舌头两侧则对酸度敏感,一口酒饮毕,唾液分泌的越多,酸度就越高;单宁能让口腔表层皮肤收敛,这种干涩感在上门牙牙龈处为明显;而酒下肚后,喉咙的灼烧感越强烈,酒精度就越高。




品酒时还需判断酒体轻重和余味长度。酒体一词也许略微抽象,但一般情况下,风味浓郁、单宁高和酒精度高的葡萄酒酒体较为饱满,而风味淡雅、酸度高和酒精度低的酒则酒体较轻。余味是指咽下或吐出酒液后香气在口腔内停留的时间,一款优质的葡萄酒余味往往能够持续一分钟或更长。


4. 评价


经过观色、闻香和品酒之后,品酒者此时已经可以对酒款做出相应的评价了。此时我们应该将酒的平衡度、浓郁度、余味长度和复杂度这四个因素考虑在内,从而对酒款的质量做出评价。一款好酒,在香气浓郁、风味复杂的同时,其任何一种香气和风味都不太过突出,口感的甜、酸、涩和酒体之间也能达到平衡,后的余味亦是悠长而美妙。


一款好酒当细细品味,掌握了品鉴技巧,你才能真正领会葡萄酒这琼浆玉液的美妙。这些品鉴知识,你是否都学会了呢?

Do you know how to taste wine?



It's always pleasant to get a good wine, but if you don't know how to taste it, the pleasure may be greatly reduced. Mastering certain tasting skills can make good wine worth its money and not be disappointed. In ancient times, traditional Chinese medicine "look, hear, ask and know" can accurately diagnose and treat. Liquor tasting is the same. Only by watching the scenery, smelling the fragrance and tasting the drinks, can we know how to understand wine. Next, I'll introduce you some basic methods of evaluation.



1. colors


The step of tasting wine is to look at the scenery. The way to see the color is to observe the clarity of the liquor. Usually, the wine we buy is clear, only some existing wines will appear turbid. However, there are exceptions: some wine liquors that have not been filtered or clarified before bottling may also be slightly turbid. The second step is to observe the color of liquor. Under the white background, the glass is tilted 45 degrees to facilitate the observation of liquor color. Wines from different grape varieties have different colours and shades due to different aging conditions. Wine tasters can judge the colours by the following examples.


As shown in the picture above, red wine generally has a color between purple and brown. The purple red liquor represents a young wine. The color of common wines is ruby red, which indicates that the liquor has been aged for a certain period of time. Pomegranate red and brown indicate that the liquor has been in the bottle. The middle-aged age is longer. However, this is not true. The quality of wine determines the aging potential of wine. Some wine still retains a youthful color after decades of aging, while some wine with low aging potential appears brown after one or two years of storage.


The color of white wine is between lime and amber. The darker the color, the more prominent the aging state of the wine. Amber color indicates that the wine may have been deliberately oxidized or will soon exceed the appropriate drinking period.


The color descriptions of pink wine include "pink", "yellow red" and "orange" and so on. Only wine with pure pink color can be described as "pink" and the rest with orange color should be described as "yellow red" or "orange".



2. smell incense



The most important part in the tasting process is to smell the aroma of wine. The various aromas contained in the wine not only bring sensory enjoyment to the tasters, but also can be used to evaluate the quality of wine.


When smelling fragrance, we should first shake the wine cup to release the fragrance fully, then close our nose to the edge of the wine cup, sniff, and perceive the purity and richness of the fragrance. Some wines are full of fragrance and can immediately smell obvious fragrance with only a little sniff, while others are very weak and even difficult to detect. All these help the tasters to judge the quality of a wine.




There are many kinds of aromas in wines. Fruit aromas from grapes and oak aromas from ageing are common. Sometimes, there are also flower and herb aromas peculiar to varieties. Aged wines may also present complex ageing aromas, such as boiled fruit, leather or syrup aromas.


3. tasting


After smelling the fragrance, taste the wine. When tasting with taste, more factors need to be taken into account. Wine tasters can sip more wine at this time to fully feel the sweetness, acidity, tannin and alcohol of wine. Our tongue tip can perceive sweetness; the two sides of the tongue are sensitive to acidity; after drinking, the more saliva secretes, the higher acidity; tannins can astringe the skin of the oral surface, which is evident in the gums of the upper incisors; and after drinking, the stronger the burning sensation of the throat, the higher the alcohol level.


When tasting wine, it is necessary to judge the weight of the body and the length of the aftertaste. The term "body" may be slightly abstract, but in general, wines with strong flavor, high tannins and high alcohol content are fuller, while wines with light flavor, high acidity and low alcohol content are lighter. The aftertaste refers to the time that the aroma stays in the mouth after swallowing or spitting out the liquor. The aftertaste of a good wine can last for a minute or longer.


4. evaluation


After sightseeing, smelling aroma and tasting wine, wine tasters can make corresponding evaluation of the wine at this time. At this time, we should take into account the four factors of liquor balance, richness, length and complexity of aftertaste, so as to evaluate the quality of liquor. A good wine, in the rich aroma, complex flavor at the same time, any of its aroma and flavor are not too prominent, the taste of sweet, sour, astringent and wine body can also achieve a balance, the aftertaste is long and beautiful.


A good wine should be tasted carefully and mastered the tasting skills, so that you can truly understand the beauty of the wine. Have you learned all these knowledge?


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