玻璃缸的光影

来源: BlogBus 原始链接: http://jefferson45.blogbus.com:80/s1053452/index.html 存档链接: https://web.archive.org/web/20060221173413id_/http://jefferson45.blogbus.com:80/s1053452/index.html

首页 玻璃缸的光影 玻璃缸下的光影，斑驳陆离，象生活，象电影 日历 最后更新 最新评论 我的链接 我的存档 分页: Lesson8 How to understand vintage -[ jefferson酒课 ] 时间: 2005-12-10 22:27 When it comes to wine, vintage is the big one, the thing most people tend to find complicated and confusing. But the bottom line is that it's all actually quite simple. A wine's vintage simply tells you which year the grapes were picked. Almost all still wines come from a single vintage, and the labels on the bottles will show the year in which the wine was made. The few exceptions to this rule are a few cheap and barely drinkable wines, or branded wines, such as Piat D'Or or Blue Nun. Fortified and sparkling wines, including Champagne, tend to be non-vintage, however. This is because they are frequently created from a blend of different vintages, with the aim of creating a consistent 'house style'. The exception to this particular rule, however, is that, in an outstanding year, Vintage Champagne and Vintage Port will be made. In both cases, it is down to the producer to decide whether a year is sufficiently good to produce a single vintage wine. Port is matured in oak barrels for two years before it is assessed to determine its quality ?only then will the decision be made as to whether a vintage will be declared. The conditions have to be just right to produce grapes of a sufficiently high quality to make Vintage Champagne ?as a rule, this means that there are usually only about four or five such vintages in a decade. But why should one vintage be any different from another? The answer lies in the weather. The micro-climate of any particular wine-growing region varies, sometimes quite dramatically, from one year to the next. Different grape varieties respond to different climatic conditions in their own particular way. On the whole, for instance, Syrah/Shiraz responds particular well to dry, sunny conditions that favour the ripening of its sugars, a key ingredient of its heady, alcoholic kick ?that's why growers in South Australia's Barossa Valley have been particularly successful in producing wines made from this grape. On the other hand, Sauvignon Blanc responds well to somewhat cooler, damper conditions, which is why it thrives in the Loire Valley and New Zealand's South Island.

当提到葡萄酒时，大多数人对于年份感到迷惑和不解。但是实际上这很简单。一款酒的年份实际上只不过告诉我们原料葡萄是摘自哪一年的。
几乎所有的酒都是单一年份的，酒瓶底部的标签会告诉我们这款酒是何时何地酿造的。几乎没有什么酒会例外，除了一些便宜地几乎不能饮用的酒或者是像Piat D'Or 和 Blue Nun这样的酒。
Fortified and sparkling wines，包括香槟，是没有年份的。这是因为他们是为了酿造出一种调和的“house style”酒而由不同年份的葡萄频繁混合而成的。然而，在一些特别的年份，会酿造一些有特定年份的香槟。
在上述两个例子中，都提到了酒庄决定哪一年的葡萄足够优良从而酿造单一年份的酒。波尔图酒在评测品质之前要在橡木桶中经历近两年的储存，之后再决定这一年份的酒是否该向社会发布，只有原料葡萄足够高质时才会酿造特定年份的香槟。因为这一原则，在一个十年内通常只有4或5个年份。
然而，为什么每个年份的酒之间的差别会如此巨大？这是因为天气的缘故。在任何一个特别的葡萄产区每一年间的局部气候变化有时候起到了关键作用。不同的葡萄品种依赖于属于他们的特别的气候条件。总的来说，比如说，Syrah/Shiraz酒十分依赖于干燥且有充足阳光的环境，这才会促成糖份的成熟，生长在南澳Barossa山谷的葡萄因为其所含猛烈的酒精度而使该地区的酒取得了显著的成功。而另一方面，Sauvignon Blanc酒则需要更阴冷和更潮湿的环境，这就是为什么在Loire山谷和新西兰南岛会盛产这类酒。
[KEY WORDS]
When it comes to 当提到
bottom line 概要
exception to 之例外
outstanding 突出的，显著的
micro-climate 局部气候
dramatically 戏剧地，引人注目地
On the whole 总的来说
jefferson45
发表于
22:27
|
阅读全文
|
评论(1)
|
引用Trackback(0)
|
编辑
Lesson7 Spotting Faults -[
jefferson酒课
生活
]
时间: 2005-12-05 23:11
There are several wine faults. Most come from poor winemaking or from defective materials, especially corks. Faults vary in intensity - some merely lessening the potential pleasure from a bottle, others making it undrinkable.
Not all tasters are equally sensitive to particular faults - some notice a corked wine in seconds, while others may pick up on too much sulphur.
Main faults
Corked
- the wine smells and tastes musty and sour. Caused by a fault in the cork whereby a chemical called TCA destroys the wine.
Oxidised
- a wine that has had too much contact with oxygen. It has a sherry-like smell. Oxidised white wine is curiously dark in colour for its age while red is abnormally brown for its age. All wines gradually oxidise as they get older. This is an essential part of the ageing process. However, some wines are prematurely old. This may be due to poor handling of the grapes after they have been picked, faults in the winemaking or because the cork has provided an imperfect seal.
Over-sulphured
- a wine that smells of burnt matches and leaves a sour taste in the back of the throat. It will often leave you with a foul headache the next morning. Sulphur dioxide is widely used as a necessary 'disinfectant' in wine-making. Many winemakers now, however, try to use as little sulphur as possible. Today sulphur levels are generally much lower than they were twenty or thirty years ago.
Hydrogen-sulphide
- bad egg smells that come from winemakers not paying sufficient attention during fermentation. Equally, they can occur if the wine has not been racked adequately while it matures.
Unclean barrels ('barrel taint')
- can give wine an unpleasant musty taste which is often very similar to a corked wine. Barrels, especially any that are empty for a while, have to be kept scrupulously clean to avoid tainting the wine. Where possible winemakers prefer to keep their barrels full with wine.
Acetic acid -
common to all wines. In excess it will make the wine smell and taste vinegary.
~~~~~~~~~~~~~~~~~~~~~~~
通常，一些酒会存在缺陷。大部分是因为简陋低下的酿酒过程或者是有缺陷的材质，特别是不好的橡木塞。缺陷程度各有轻重，有些仅仅会影响来自瓶中那潜在的愉悦感，而一些则简直难以让人下咽。
不是所有的品酒师都在察觉细微缺陷时都同样敏感，一些人会立即察觉出一瓶带着橡木味道的酒，然而一些人则对硫磺味很熟悉
一些主要的缺陷：
木塞气味－－酒闻起来和尝起来有一股霉酸味。这是用一种存在于木塞中的名为TCA的化学物质引起的。
过氧化－－酒在酿造过程中接触了太多的氧气。这种酒有股雪梨酒的味道。过氧化的白葡萄酒在色泽上比同年龄的好酒显得更暗，而红葡萄酒则会种反常的褐色。所有的酒都会随着年龄的增长而逐渐氧化。这是酒在成熟过程中必需的一部分。但是，某些酒会过早地成熟，这可能归结于葡萄摘下后差劲的处理方式，酿制过程中的错误或者因为橡木塞没有密封好。
过硫化－－酒闻起来有种点燃的火柴棒的味道并且尝起来会让咽喉后部发酸。这种酒通常会让你在第二天头痛欲裂。在酿酒过程中，硫化物会被作为消毒剂而广泛应用，虽然现在的酒庄已经尽可能少用硫化物。当然如今硫磺用量水平已经比二三十年前低了许多。
硫化氢－－这股臭鸡蛋味是因为酒庄在发酵过程中没有充分留意。类似地，他们同样会因为酒在成熟时没有吧充分榨取而出现。
污桶－－会使酒尝起来就像带木塞味的酒那样有股霉味。木桶，尤其是那些空置了许久的桶，必须小心地擦拭干净从而避免污染了酒。因而酒庄更愿意使木桶灌满酒。
酸化－－所有的酒中都存在。如果过量，就会使酒尝起来有股酸味。
[KEY WORDS]
defective 有缺陷的, (智商或行为有)欠缺的
intensity 强烈, 剧烈, 强度
pick up on 与...熟悉起来
musty 发霉的, 有霉味的, 冷淡的
abnormally 反常地，不规则地
essential 本质的, 实质的, 基本的, 提炼的, 精华的
prematurely 未成熟地，过早地
barrel 桶
scrupulous 小心翼翼的
~~~~~~~~~~~~~~~~~~~~
上班的公车上，我把《尼古拉的遗嘱》看完了，没有想象中的那么好看，可能是因为没有《哈里波特》的铺垫吧，所以这本书对哈迷来说应该会更有意思。而我，却是一个十足的哈里盲，不但没看过书，甚至连电影都没看过，我总觉得他太小儿科，可能我错了，起码，书应该不是的。天真的冷了，但是早晨的公车因为有太阳晒着，竟是无比暖和，我捧着书耗掉这近一个小时的时间，有种很好的感觉，比起那些发呆，睡觉的人来说，我起码比他们多活了这么多时间，多看了这么多字，多想了这么多的人和事。
jefferson45
发表于
23:11
|
阅读全文
|
评论(0)
|
引用Trackback(0)
|
编辑
Lesson6 Assessing -[
电影
jefferson酒课
]
时间: 2005-12-03 22:58
After you have sampled a wine with your eyes, nose and mouth, you will then be in a position to assess it. Is it simple and easy to drink or is it complex, with many different layers of flavours that will reveal themselves over time? Is it ready for drinking now or should you keep it for a while? Does it offer value for money? Most importantly, do you enjoy it?
A wine that gives immediate pleasure and doesn't have any tannins that need to soften is ready to drink. If a red has a lot of tannin, then it may well need several years to soften and to show its best. A wine that feels closed or tight at the back of the palate will generally improve with time. Some young wines that taste very oaky, especially if the oak and the fruit seem separate, may just need time for these elements to marry together.
One of the continuing fascinations of wine lies in determining when it will be ready to drink. The optimum moment depends upon the individual drinker - some enjoy their wines young, when the fruit is to the fore, others prefer to wait until the wine has developed the richness that is characteristic of age.
Whatever your budget, getting value for money is very important. Even if a wine costs £2.49 (US$3.70), it's too expensive if it disappoints. A poor wine at £25.99 (US$39) will be much more painful. Naturally, it is difficult to disentangle value for money from reputation, but past experience and a bit of research should help you to find your way through the maze of possibilities.
Fortunately, taste is very individual. We don't all like or appreciate the same things and everyone has different flavour associations. Of course, it is worth taking account of what established critics such as Oz Clarke, Malcolm Gluck, Robert Parker and Jancis Robinson say, as they taste a vast range of wines and their pronouncements carry the weight of experience. But as far as you're concerned, the most important assessment should be your own.
~~~~~~~~~~~~~~~~~~
当你用眼睛，鼻子，嘴巴对酒一一进行了尝试了以后，就能够对它进行评定了。它究竟是清淡易进口，还是有着多层复杂的慢慢散发出来的酒香？它是否正处于饮用的最佳时刻，抑或尚需要储存一段时间？它是否物有所值？最重要的一点是，你是否喜欢它？
一款有着良好的口感而不需再让单宁进一步柔和的酒是处于最佳的饮用状态。如果一款红酒含有许多单宁，那么它起码需要多年时间去使其变得柔和从而才能展现出最好的一面。一款品尝了后会让颚部发紧的酒同样需要时间使其改进。许多年轻的酒尝起来有浓厚的象木味，特别是那种象木味和水果味是相互独立的，则一定需要时间使这两种味道混合在一起。
酒的某种魔力在于决定什么似乎去喝它。一款酒什么时候最适宜品尝因人而异，一些人喜欢年轻点的，那时候的水果香很冲，而另外一些人则倾向于当酒变得醇厚时再饮用，从而充分体现出
酒龄的特质。
不论你的预算怎么样，做到物有所值很重要。即使一款只需£2.49 (US$3.70)的酒，如果让人很失望，则同样显得很昂贵，而一款价值£25.99 (US$39)的烂酒则显然更会让人觉得心痛。自然地，价钱并不一定是和价值等同的，但是过往的一些经验和对酒的一点研究将会帮助你走出迷惑。
值得庆幸的是品酒是个很个人化的事情。我们并不会喜欢同一样东西，并且每个人对香味的联想都不尽相同。当然，对于一些知名评论家诸如Oz Clarke, Malcolm Gluck, Robert Parker and Jancis Robinson 的意见还是值得借鉴的，毕竟他们的品酒范围极其广泛，其结论是建立在丰富的品酒经历上的。但是你所应该铭记的是，最最重要的评价是你自己做出的。
[KEY WORDS]
be in a position to 能够，有做...的机会
palate 颚
optimum 最适宜
fascination 魔力, 入迷, 魅力, 迷恋, 强烈爱好
budget 预算
~~~~~~~~~~~~~~~~~
今天总算逮到机会可以心安理得的睡到12点了，本来小J说中午来吃饭的，可我实在起不来，就推到晚上了。
下午理了理碟，《男人的心中只有男人》买了好久，但一直没看，这次腾点时间看看吧。
台湾人真的很奇怪，是他们天性八卦还是电影修养不行，每次的电影名取得都不伦不类的，《男人的心中只有男人》的原片名为《WALK ON WATER》，取自圣经中的加利利湖奇迹，片中的以色列特工曾在加利利湖边对来自德国的同志艾瑟说，只有内心纯洁的人才能walk on water。其实片子也是围绕内心来展开的，虽然有个gay在里面，但取这么一个片名实在是太片面了，同样的现象还出现在金基德的《空房间》的片名上，台湾人叫做《空房诱奸》，这么一个蹩脚的噱头使得很多冲着这么个暧眛名字去的人大失所望。
从来没有哭过的以色列特工因为无法面对妻子的自杀而变得郁郁寡欢，民族仇恨强烈的他对德国人和巴勒斯坦人没有一丝好感，但是上级的一次安排，让他与来自德国的艾瑟结识。生为同志的艾瑟单纯热情，对伊亚耿耿于怀的民族争端有着自己的认识，在与艾瑟的交往中，伊亚的观念和认识也在慢慢发生改变。在执行上级派下的杀死曾为纳粹，同时也是艾瑟从未谋面的爷爷的任务时，终因妻子的那份遗书而难以下手，最后，想明白的他，趴在艾瑟的怀里痛哭不已，而之前，艾瑟刚刚替伊亚结束了自己爷爷的生命。
这是本由民族纠葛讲到内心认知的片子，通过一个故事讲述了大小两个方面的问题，四两拨千斤，同性恋的话题其实只是导演为了取巧的一件外衣，就像艾瑟说的，同性的爱和异性的爱并没有分别，人跟人内心的沟通和理解同样不会因民族和国别的不同而产生隔膜，就看我们能不能放下成见，走到一起来。
~~~~~~~~~~~~~~~~~~~~~~
爱死这个老男人的独自低吟了
我的花让我开
我的花让我自己开
你适合你的
我适合我的
垂败
-
我的花让我戴
我的花你别戴
我的花让我自己戴
我拥有你的
你拥有我的
姿态
-
这个世界像蕾丝般柔软
在我送上我的空洞
到你华丽的大手之前
早上醒来就要去上班
--
你一直在玩
你一直在跟你自己玩……
你跑去跟别人玩
你跑去跟另一个人玩……
我回来的太快
我怎么回来的那么快……
我怎么可以
我怎么可以回来的那么快
这个世界像蕾丝般柔软,
在我知道什么叫做
真正甜蜜的爱情之前……
黑色眼睛的天使
say goodbye
----
盛开
jefferson45
发表于
22:58
|
阅读全文
|
评论(1)
|
引用Trackback(0)
|
编辑
Lesson5 Spitting -[
jefferson酒课
]
时间: 2005-11-30 22:10
'Alcohol is ultimately stronger than anyone's constitution,' as American wine expert Jeff Morgan said. You should always spit out the wine you taste - any taster who didn't would become incapable after half an hour.
Spittoons are provided at all tastings. They may take the shape of a metallic funnel, a box filled with sawdust, or any other bowl-shaped receptacle. At seated tastings, individual receptacles like ice buckets or plastic jugs are provided.
You should spit the wine firmly and accurately in a single jet through pursed lips. Practising at home beforehand in front of a mirror can often help. Etiquette dictates that precedence is always given at the spittoon - you should never spit diagonally across another taster. You should also try not to address a question to a taster who is obviously concentrating on a mouthful of wine.
Tasting 100 wines over three or four hours has some effect on the senses. No matter how carefully you spit, you are absorbing alcohol through your nose, your sinus and your throat.
Decanter.com consultant editor Steven Spurrier, who routinely tastes 500 wines a week in the tasting season, is in no doubt of the intoxicating effect of tasting.
'I get pretty light-headed,' he says. 'I can see by the quality of my handwriting between note 1 and note 100 that it's had an effect.'
~~~~~~~~~~~~~~~~
就如美国的酒专家Jeff Morgan所言：酒精总归是比人的身躯更为强劲，当你品尝了后应该把酒吐掉，任何品尝者都不希望在半小时候不省人事。
在所有的品酒会上都会提供痰盂。它们有的是金属漏斗，有的是填满了锯屑的盒子，或者是任何一种碗状的容器。在一些固定的品酒会上，还会提供冰桶或者塑料水壶这样比较个性化的容器。
你应该迅捷而准确地将酒从撅起的嘴唇中吐出，并且不能分叉。在自家的镜子前多加练习定会有所帮助。此时，礼节是首位的，你决不能越过另一位品酒客而将酒吐到容器中，也决不能在他人嘴里还含着酒是提出问题。
在三四个小时里品尝近100款酒，这对你的感官一定是会产生影响的。无论你多么小心地吐尽他们，但还是会通过鼻子，口腔，喉头吸收入酒精。
《Decanter》网站的顾问编辑Steven Spurrier，他曾经在一个品酒会旺季的某个星期里尝了近500款酒，对品酒会能使人喝醉的事实毫不怀疑，他说：
“
我开始逐渐头晕，从我笔记上的字迹变化可以清楚地发现这个过程。
”
jefferson45
发表于
22:10
|
阅读全文
|
评论(2)
|
引用Trackback(0)
|
编辑
Lesson4 Tasting -[
jefferson酒课
]
时间: 2005-11-29 22:28
Important as the senses of sight and smell are when it comes to our enjoyment of a wine, the ultimate test is its taste. Take a mouthful of the liquid and swish it around in your mouth quite vigorously. Breathe as you do so, as this helps to aerate the wine and increases its flavour. After holding the wine in your mouth for 15 to 20 seconds, spit it out - or swallow it if you're not intending to taste more than a couple of wines.
Your tongue has a range of taste receptors in different places - you will taste sweetness most at the front, acidity along the sides and bitterness at the back. High acidity will make your mouth water, while tannin (which tends to be most pronounced in young red wines intended for long cellarage) will have the opposite effect.
When you evaluate the wine, first take into account its complexity and weight. Again, these qualities will depend on many factors, including the grape varieties used and the age of the wine: a fine aged Bordeaux will be far denser than a young Beaujolais.
Certain characteristics are associated with the various types of grape and even with the area where a wine is grown - an Australian Riesling might be described as having tropical fruit flavours, while a Riesling from Alsace would be lighter and have a more mineral/citrus quality.
In Old World wines, certain grape varieties tend to be associated with particular areas. One could say with a reasonable degree of certainty that a wine made from Pinot Noir grapes probably comes from Burgundy. This is now increasingly the case in the New World as well. Marlborough in New Zealand, for example, is now concentrating white wine production on its famed Sauvignon Blancs.
There is no right or wrong conclusion to be drawn about any individual wine. Describe it according to your own perception - after all, tasting is meant to encourage you to create your own frame of reference for the wines you drink. Learn about the tastes that you enjoy - and those you don't - then follow the instincts that you have developed when it comes to buying wine in a restaurant or for drinking at home.
～～～～～～～～
与美酒带给我们的视觉和嗅觉享受一样重要的是品尝它，这是我们对一款酒最终的检测。满满地喝上一口，漱口般在嘴里回荡，平和地呼吸，如此这般将使酒充分接触空气从而增进酒的芬芳。之后，在嘴中将酒含上15到20秒的时间，吐掉（或者吞下它）如果你认为没有再次品尝的必要。
舌头的不同区域对味道的反应是不同的，对甜的反应通常是在舌尖，舌头的两侧则负责酸味，而后部则多半能对苦味有反应。高度的酸味能生津，而单宁（在地窖的长期储存中慢慢形成）则有相反的作用。
当你评价一款酒时，首先应该考虑的是它的复杂性和重量，此外，酒的品质还取决于其他一些因素，包括葡萄原料的品种和酒的年份（一款上佳的Bordeaux陈酿要比一款年轻的Bordeaux醇厚好多）
一款酒的特质和葡萄的品种甚至产地密切相关，一款澳洲Riesling拥有热带水果的芳香，而一款来自Alsace的Riesling则有着柑桔的芬芳并且要清淡许多。
对于旧大陆的酒来说，特定的产区只出产属于那里的葡萄，一款能称得上是Pinot Noir 出产的酒，那么他的原料葡萄多半来自于Burgundy。这样的情况在新大陆也是愈演愈烈。比如，新西兰的Marlborough将它出产的白葡萄酒一律称为Sauvignon Blancs。
对于一款酒的结论是没有对错之分的，凭你自己的感觉去下结论，毕竟品酒是为了鼓励你创造出属于自己的对这款酒的观点。了解你乐于接受的口味，摒弃你所讨厌的，当你在餐馆点酒或者在家品尝时就可以凭借着发展成本能的感觉选择了。
[KEY WORDS]
aerate 使暴露于空气中, 使充满气体
swallow 吞咽
tongue 舌头
take into account 重视，考虑
tropical fruit 热带水果
be meant to 有意要, 打算
frame of reference 观点，理论
instinct 本能
when it comes to 当提到。。。
～～～～～～～～
当当上订了两本书，《尼古拉的遗嘱》和《退步集》，在等猴子请大餐的时候逛了下书店，又顺手带了本《门萨的娼妓》，老实说，伍迪埃伦的片子我几乎没看过，现在倒是读起他的书来了，而一旦《退步集》到手，那这个搞笑的现象又将重现，因为我同样没留意过陈丹青的画。到底哪个是他们的主业？哪个更能体现他们的才华？说不准，呵呵。我始终认为每个人都是天才，只是很少有人能意识到自己的天才所在，从而过的浑浑噩噩，而象伍迪埃伦和陈丹青这样的属于幸运儿，他们不但发现了自己的天才，还认识到自己的天才不止在一个方面。哦，对了，从猴子那又A了本欧阳应齐（真正的那个字打不出来）的《半饱》，我记得同系列的还有讲装饰，讲旅游的，不一而足，他同样是个不喜欢被贴标签的人。
那么，我们呢？至少我也不喜欢，希望你们也是，生活是丰富多彩的，不试试怎么知道？猴子要去欧洲玩，我对他说，把研读好了，考到那去，呆上一段时间，你的人生就不一样了。我想，我也应该再去继续读书了，我也想不一样！
jefferson45
发表于
22:28
|
阅读全文
|
评论(0)
|
引用Trackback(0)
|
编辑
Lesson3 Smelling -[
jefferson酒课
]
时间: 2005-11-28 23:51
The sense of smell and the sense of taste are so closely intertwined that one could not exist without the other. For this reason, your nose can tell you a great deal about a wine before you even taste it.
A properly designed glass can help capture a wine's aromas and funnel them in the right direction. While glasses intended for use with reds tend to have a larger bowl than those made for whites, both types should taper towards the top, 'steering' the bouquet towards your nose rather than allowing it to dissipate from a large surface area. Swirl the wine in the glass so that most of its interior surface is coated in liquid as this helps to release the wine's aroma. Put your nose well into the glass and sniff.
As with the colour of a wine, its perfume will vary according to its age and composition. The region where it was made can also influence its aroma, as can ageing in oak barrels. Think about the smell. Is it powerful and complex or simple and light? Does it linger or is it soon dissipated?
Grape variety has a profound influence on a wine's perfume. The aroma of Sauvignon Blanc, for instance, is classically described as 'cat's pee on a gooseberry bush', Cabernet Sauvignons are often characterised as having a blackcurrant quality and Pinot Noirs have something of the barnyard about them.
As a wine ages, its aroma may change - white wines often become more honeyed over the years, while young whites are often described with reference to fresh flowers, fruit or newly cut grass.
A good sniff will also give you clues about a wine's condition - if it is corked it will smell musty. A whiff of burnt matches is the hallmark of a wine to which sulphur has been added as a preservative (this is quite common in cheap white wines). An oxidised wine will be given away by a rich burnt scent, similar to that of Madeira wine (an additional clue comes with looking at an oxidised wine, which usually appears brownish in colour).
Be as poetic as you want in your evocation of a wine's bouquet and have confidence in your ability to judge its qualities. After all, there is no right or wrong in anyone's description of a wine - it is just a highly personal reaction to the scent released from the glass.
～～～～～～～～～
味觉和嗅觉是相互依存缺一不可的。因此，在品尝一款酒之前，你的鼻子可以提供给你关于酒的大量信息。
一只合适的酒杯能留住酒的芳香，并能使它们如漏斗般慢慢地散发开来。通常，用于盛红葡萄酒的杯子会比盛白葡萄酒的杯子的圆形底更大，当然，这两者在接近顶部时都会逐渐变窄，如此做是因为这样会比大表面积的杯子更能使酒香飘入你的鼻子。打转杯子，使杯中的酒被摇匀，这样就能使酒充分散发出酒香。将你的鼻子放在被口，狠狠地吸上一口。
如同酒的色泽，酒香同样会因为年份和成分发生变化。酒的产地会影响香味并且在象木桶中逐渐成熟。仔细回味这种气味，它是浓郁而复杂还是清新而简单？是弥留良久还是迅速消散？
葡萄的品种对酒香有着至关重要的影响。比如，Sauvignon Blanc的酒香被经典地描述为象醋栗丛中的一摊猫尿味，Cabernet Sauvignons通常被认为含有黑醋栗的成分，而Pinot Noirs则有几分仓谷地的味道。
随着年份的增长，酒香也会发生变化，白葡萄酒多年后会变得更香甜，而年轻的白葡萄酒通常会和新鲜的花朵，水果以及刚割下的青草联系在一起。
准确而到位的猛吸一口能使你了解到酒的状态。如果闻起来有股霉味，那么它肯定使被木塞密封过的，而如果有燃烧的火柴的味道，那么这款酒肯定是被添加过硫磺防腐剂了（这在一些低质的白葡萄酒中相当普遍）而一瓶氧化了的酒一定会有浓郁的燃烧味，Madeira 酒就有类似的特点（观察氧化酒同样可以得出这样的信息，通常，氧化酒会呈现出褐色）。
让酒香在你的心中象诗般美妙，并对自己在赏酒的能力上有足够的信心。毕竟，对于酒的鉴赏并没有对错之分，这仅仅是对从酒杯中散发出的芳香的个人反应。
[KEY WORDS]
1.capture 捕获，战利品
2.aromas 芳香, 香气, 香味
3.funnel n.漏斗, 烟窗 vt.使成漏斗状
4.bouquet 花束,酒香：酒或甜酒的独特香味
5.dissipate 驱散, (使)(云、雾、疑虑等)消散, 浪费(金钱或时间)
jefferson45
发表于
23:51
|
阅读全文
|
评论(0)
|
引用Trackback(0)
|
编辑
Lesson2 Looking -[
jefferson酒课
]
时间: 2005-11-27 21:45
Just looking at a plateful of delicious food increases our enjoyment and appetite - and it's the same with wine. Apart from the fact that our appetites are whetted by the anticipation of what is to come, looking can also tell us an awful lot about what we're about to put in our mouths. You should tip the glass away from you at an angle of 45 degrees and hold it against a white background - a piece of white paper is fine - to see the true colour of the wine.
Perhaps the most obvious characteristic of wine is its colour. Is it white, red - or a rose? Having determined the basics, take a closer look. The colour of your white wine could range between pale straw and rich golden yellow, depending on its age, its sweetness, its degree of oakiness and, of course, the grape variety from which it was made. As a rule, lighter wines such as Sauvignon Blancs tend to be paler than heavier Chardonnays, and the gold tinge of an aged Chardonnay will be more pronounced than that of a younger one.
Red wines can also be analysed in a similar way. The deeper the colour, the more concentrated the flavour. Stand a glass of Pinot Noir next to a glass of Syrah and you will easily see the difference between the two - the Pinot will be an almost transparent light ruby red, while the Syrah will verge towards a dense purpley red. A mouthful from each glass is bound to confirm the visual impression. Tilt the glass a little and take a look at the meniscus (the curved upper surface and rim) of the fluid - as a red wine ages, it will take on an amber-brown tinge, and this is most easily discernible at the rim.
As you tip your glass back towards you, you may notice clear traces of liquid sticking to the side of the glass as they slide slowly back into the body of the wine - these are called tears or legs, and indicate high alcohol or residual sugar content.
Finally, looking at your wine will give you advance warning of any major defects - if you find white filaments floating in your wine, reject it outright as these are almost certainly present due to unclean bottling.
～～～～～～～
当我们盯着一盘佳肴时，能激发我们的食欲，对于酒来说，这是同样的道理。除了我们的食欲会因为对食物的期望而变得兴奋起来之外，观察同样能告诉我们将把什么东西吃进肚子里去。你需要在一个白色衬底（比如一张白纸）下将杯子倾斜至离身体45°去观察酒真正的色泽。
对于酒来说，最显而易见的特征也许就是它的色泽，是白色，红色，抑或是玫瑰色？作出了这一基础判断之后，再拉近观察。你手中白葡萄酒的颜色也许介于麦杆白和金黄色之间，这取决于酒的年份、甜度、degree of oakiness ，当然还有葡萄的种类。有个惯例是，象Sauvignon Blancs 这样的口味较淡的酒要比Chardonnays这样口味重的酒在色泽上来得更白一些，同样的，Chardonnays陈酿的淡黄色要比新酒更鲜明。
这个分析方法对于红葡萄酒同样适用。颜色越深，酒越淳厚。将一杯Pinot Noir 和一杯Syrah放在一起，你能清楚的发现两者的不同。Pinot Noir 是近乎透明的宝石红，而Syrah则更接近于深紫红色。喝上一大口加强你的视觉印象。略微倾斜杯子仔细观察液面（即酒液的凸出表面及其轮廓），如果是一款红酒陈酿，将很容易地分辨出它呈现出的琥珀色。
之后，将倾斜的杯子面向自己，你会发现挂杯正缓慢地落到酒体中去（通常它被称为天使的眼泪），通过它可以判断出酒的甜度和酒精含量。
最后一点，观察你手中的酒能给你警告，比如当你发现有白色细屑在酒面上漂浮是，那么就应该毫不犹豫地拒绝它，很显然地，这是因为酒被装在了不干净的容器中。
[KEY WORDS]
1.appetite 食欲
2.whet 磨，使兴奋
3.anticipation 预期，期望
4.transparent 透明的，显然的
5.filaments 细屑
jefferson45
发表于
21:45
|
阅读全文
|
评论(0)
|
引用Trackback(0)
|
编辑
Lesson1 What is tasting? -[
jefferson酒课
]
时间: 2005-11-26 22:20
开课咯！！
原文来自《DECANTER》,翻译可是我自己的杰作，瓦哈哈，你们要认真看哦，跟我一起遨游于酒的海洋。
To the uninitiated, the thought of attending a wine tasting can seem daunting. We are used to drinking our wine with meals, usually in a relaxed and convivial setting. The thought of joining the professionals as they sip and spit and talk about bouquets that bring to mind tar and rotting compost may be a bit off-putting. But mastering the art of tasting is essential in order to get the most out of your wine drinking.
The good news is that not all tasting sessions are taken as seriously as you might think, and that the essential elements of tasting are easy to learn and will help you to learn about what kinds of wines you enjoy ?or dislike ?and why. As time goes by and you gain more experience, you will grow more confident in your assessment of the wines you taste. Some people have a remarkably good memory for tastes, and can sometimes even pinpoint the origin of a wine as well as the variety of grapes that have been used to make it.
The important thing to remember is that anyone can be a good taster, as long as they have an unimpaired sense of smell and taste, and are prepared to concentrate.
While the majority of tastings - which take place on a daily basis all over the world - are for professionals, there are plenty of opportunities for enthusiastioc amateurs to taste wines. In their efforts to attract and keep customers, many supermarkets now run tastings. In doing so, of course, they are following in the footsteps of the more established wine merchants like Oddbins or Majestic ?who often provide their customers with the option to try something new before they buy.
Another alternative is to join your nearest wine society - have a look in the local newspaper. Visits to wine regions the world over also provide plenty of opportunities to sample the products of the individual winemakers on site. This is a great, if biased, way to taste, as the producers are often keen to give detailed information about their wines to any visitor who shows a modicum of interest. Finally, you could get a group of like-minded friends together and start regular wine tasting sessions. Although these evenings tend to be fairly unstructured, they're also great fun.
The ideal conditions for tasting are easy - a quiet room and good lighting. The glasses should, of course, be clean, and of the correct shape to allow you to indulge fully in both the aroma and taste of the wines.
Keep notes as you taste ?this will provide you with an invaluable source of reference when it comes to buying wines. Professional tasters keep their notes for years ?Bordeaux expert David Peppercorn has tasting notes going back to the late 1950s.
By Jim Budd and Natasha Hughes
～～～～～～
对于一个毫无经验的门外汉来说，特意地去品味一款酒是难以置信的。我们通常习惯于在一种无拘无束并且快乐的环境下，就着美餐饮酒。如同专家们一样品铭并且谈论那令人想起焦油和瓯麻化肥的酒香可能会让人有点不悦。但是，掌握品尝的艺术在本质上能使你手中的酒真正散发出他的魅力。
有个好消息是，并不是所有的品尝课程都如同你想象的那样严肃而无趣，品酒的精髓十分容易掌握从而让你认识到自己所中意或不中意的是哪种酒以及为什么会中意或不中意。随着时间的增长，你会变得更有经验，从而让你在评价所尝的酒时更加自信。有些人在味觉上有着惊人的记忆能力，因而他们甚至能够分辨出用来酿酒的葡萄的品种。
其实任何人都能成为一个出色的品酒家，只要他们的味觉和嗅觉没有受到损伤，并且能够集中精力。
虽然大部门的品酒会都是面向专家的，但是对于热情的业余爱好者来说同样有大量的机会去品铭。为了努力去吸引并留住顾客，如今的一些超市会举行品尝会。如此的行为如同一些诸如Oddbins和Majestic这样的酒商，他们往往在将产品卖顾客前让他们试尝选择。
另一种方式是就近选择加入酒友会（注意下当地的报纸）。到世界各地的产酒区游览同样可以提供大量的机会去品尝个体酿酒师的样酒。这里有一个美妙的（当然有些有失偏颇）方法那就是，生产厂商总是很热切的收集来自那些只要略微对他们的产品表现出一丝兴趣的顾客对于他们的酒所提供的细节信息。最后，你还会结识一帮志同道合的朋友从而开始真正的品酒课程。尽管这些夜晚似乎并未被正规地组织，但他们还是乐此不彼。
品酒的标准条件师很简单的——一个安静的房间和一个良好的光源。而玻璃杯当然需要一尘不染，并且有着正确的形状，从而使你能够充分地沉溺于酒乡之中。
写下你的品尝日记，当你去买酒时，这是一份宝贵的资料。专业品酒家会保留他们多年的日记。Bordeaux专家David Peppercorn 保留的品酒日记甚至可以追溯到1950年代后期。
jefferson45
发表于
22:20
|
阅读全文
|
评论(0)
|
引用Trackback(0)
|
编辑
分页:
模板设计：
petman