更新的红酒培训WSET Level 2 中级教材Looking behind the Labels.doc

WSET?Advanced?Level?– Looking?behind?the?Labels 酒标背后 Tasting?and?Evaluating?Wine Tasting?wine?rather?than?simply?drinking?it?increases?our?appreciation?of?the?wine?by?allowing?us?to?examine?it?in?detail.Although?the?process?can?seem?repetitive?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?anyone?involved?in?the?production,?distribution?or?sale?of?wine.?As?we?will?see?in?Chapter?2,successful?food?and?wine?matching?requires?us?to?consider?the?separate?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?Evaluating?Wine 品尝和评估 Preparation?for?tasting The?idealtasting?room?will?be?odour-free(no?smells?of?cleaning?products,?tobacco,?food?or?perfume),?withgood?natural?light ,?andwhite?surfacesagainst?which?we?can?judge?the?appearance?of?our?wines.?Ourtasting?palate?should?be?clean ,?and?unaffected?by?tobacco,?food,?coffee,?gum?or?toothpaste.?Chewing?a?piece?of?bread?can?help?remove?any?lingering?flavors.?Hayfever,?colds?and?fatigue?affect?our?ability?to?judge?wines,?because?they?affect?our?senses?of?taste?and?smell.Many?glasses?have?been?developed?to?show?different?wines?at?their?best.However,?we?need?one?type?of?glass?in?order?to?make?fair?comparisons?between?wines.ISO?glass?has?a?rounded?bowl?that?is?large?enough?to?swirl?the?wine .?The?sides?slope?inwards?in?a?tulip?shape?to?concentrate?the?aromas,?and?the?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