葡萄酒培训ppt_饮食_生活休闲.pptx
On trade staff “In-job training”葡萄酒知识培训葡萄酒知识培训Wine HistoryAlcoholic Beverages Definition of Wine Components of wineTypes of wine一、葡萄酒历史二、含酒精饮料三、什么是葡萄酒四、葡萄酒的组成葡萄酒种类六、主要葡萄酒产国七、主要葡萄品种八、酿制九、葡萄酒服务十、葡萄酒品尝 Main Wine Countries Main Grape Varieties Wine Making Wine service Wine tasting 中东里海美索布达米亚公元前3500古埃及公元前2500古希腊公元前1600年古罗马帝国公元前1000年法国高卢法国高卢西班牙西班牙德国莱茵河流域德国莱茵河流域奥地利奥地利公元前6世纪至公元1世纪公元1400-1600年南非南非墨西哥墨西哥阿根廷阿根廷1769加利福尼亚（美国）澳大利亚新西兰1788-1819旅行者战争殖民II Alcoholic Beverages二、含酒精饮料Fruit-based alcoholic beverages Eg: Wine水果水果酿制的含酒精饮料 例如: 葡萄酒Grain or vegetable based alcoholic beverages Eg: Beer, Chinese rice wine, Sake谷类谷类和蔬菜蔬菜酿制的酒精性饮料 例如：啤酒，中国黄酒，日本清酒During the fermentation process, yeast converts sugar into alcohol and CO2在发酵期间，酵母酵母把糖份糖份转化为酒精酒精和二氧化碳二氧化碳History: Mesopotamia 3500BC - First Distillation used for perfume making 历史: 美索布达米亚，公元前 3500年 第一次蒸馏用于香水的制造Distillation: Separation of liquids by evaporation 蒸馏: 利用蒸发原理将液体分开Spirits: Distilled drinks produced by concentrating the alcohol present in a fermented liquid. 烈酒: 利用蒸馏原理浓缩酒精度Liquors: Sweetened or flavored spirits 利口酒: 加香和增甜的烈酒A few distilled alcoholic beverages: Whisky Vodka Rum Tequila Brandy一些经过蒸馏得到的酒精性饮料一些经过蒸馏得到的酒精性饮料: 威士忌 伏特加 朗姆酒 龙舌兰酒 白兰地Tips：Cognac is a brandy produced exclusively in the Cognac region in France小知识小知识：干邑是法国干邑地区特产的白兰地Distilled Alcoholic Beverage蒸馏型酒精饮料蒸馏型酒精饮料 1) Fermented Alcoholic Beverages发酵型酒精饮料 2) Distilled Alcoholic Beverages 蒸馏型酒精饮料 Wine belongs to fermented alcoholic beverages葡萄酒属于发酵型酒精饮料O.I.V. 国际葡萄与葡萄酒组织对葡萄酒的定义：即葡萄酒只能是破碎或未破碎的新鲜葡萄果实经完全或部分酒精发酵后获得的饮料，其酒精度不能低于8.5%V/V（一些特定地区可降到7.0V/V）。 Ripe & Healthy Grapes 成熟健康的 葡萄Crush the berries, release the juice and add yeast to the must.压榨浆果, 使果汁流出并把酵母加入混合物Fermentation converts sugar into alcohol发酵把糖份转化为酒精Flavor Compounds 呈味呈味物质物质 (0.1%) Color & Tannins 色素和丹宁色素和丹宁(in red wines) (0.3%) Acids 有机有机酸酸 (1%) Sugar 糖份糖份 (0.1% dry - 8% sweet)Alcohol 酒精酒精 (10% table wines, 20% fortified wines) Water 水份水份 (80%-90%)Notes: Approximate percentages by weightA reason to enjoy the wine为什么要喝葡萄酒为什么要喝葡萄酒世界卫生组织公布的世界六大健康饮料世界卫生组织公布的世界六大健康饮料W.H.O.s recommandation of drinks1Green Tea 绿茶2Wine 葡萄酒（抗衰老、软化血管、降血压、降血脂、助消化、佐餐性）（抗衰老、软化血管、降血压、降血脂、助消化、佐餐性）3Soybean Milk 豆浆4Yoghurt 酸奶5Rib soup 骨头汤6Fungus soup 蘑菇汤V Types of wine五、葡萄酒的分类五、葡萄酒的分类我们听说过有红葡萄酒、干型葡萄酒、起泡葡萄酒，那葡萄酒到底是如何分的呢？按颜色划分：按颜色划分：红葡萄酒、白葡萄酒、桃红葡萄酒按含糖量划分按含糖量划分：干型、半干型、半甜型、甜型按含糖量划分按含糖量划分(起泡酒起泡酒)：天然型、绝干型按照形态来分：按照形态来分：静态酒白葡萄酒，红葡萄酒，桃红葡萄酒气泡酒香槟，Prosecco，Cava加强酒波特酒，雪利酒，利口酒根据有机食品种植标准和生产加工技术规范而生产的，经过有机食品颁证组织认证并颁发证书的一切食品和农产品。味道更能自然的体现葡萄产区的风土情况和葡萄本身的特质。 选择、澄清、澄清、抗氧、增酸、促溶解稳定易被分解挥发酸量增加管制管制包装包装葡萄品种葡萄品种口味口味工艺工艺规模规模新世界新世界旧世界旧世界(法国法国)公司与葡萄种植的规模都比较大以传统家族经营模式为主，规模相对较小注重科技与管理，受气候的影响相对较小，葡萄酒的品质相对稳定比较注重传统酿造工艺，受气候影响较大以果香型及突出单一品种风格为主，风格热情奔放以细致优雅型为主，较为注重多种葡萄的混合与平衡自由选择的葡萄品种世代相传的葡萄品种注重标示葡萄品种，色彩较为鲜明活跃注重标示产地，风格较为典雅与传统没有分级制度，一般著名优质产区的名称酒是品质的标志有严格法定分级制度天然酵母，少量二氧化硫，无化学肥料，无鱼胶澄清，8,000 grape varieties known in the world世界上目前已知的葡萄品种有8000种1,000 grape varieties used for wine around the world世界上大约有1000种葡萄被制成葡萄酒葡萄酒200 traditionally used in Italy 意大利大约使用200种葡萄100 traditionally used in France 法国大约使用100种葡萄50 traditionally used in Spain 西班牙大约使用50种葡萄Grape variety, a major factor in the taste of a wine不同的葡萄品种，是影响葡萄酒品尝的主要因素Cabernet Sauvignon：A traditional Bordeaux grape Full-bodied, tannic Very complex, long evolution Blackcurrant, violet赤霞珠：赤霞珠：传统波尔多葡萄品种酒体饱满，丹宁较丰富，口味丰富， 陈年长，黑加仑，紫罗兰Merlot：A traditional Bordeaux grape Supple and round Black and red cherry Chocolate 梅洛：梅洛：传统波尔多葡萄品种口感柔顺，饱满黑色及红色浆果、樱桃、巧克力味 Pinot Noir：King of Burgundy Cherry, raspberry Spice notes Earthy complexities A silky texture, little tannins黑皮诺：黑皮诺：勃艮第之王樱桃、覆盆子稍带辛辣泥土气息丝般柔滑，丹宁较淡Gamay：Grape used to make Beaujolais Light purple in color Fruity and light in tannin To be drunk young佳美：佳美：用来做薄弱来酒的葡萄酒体呈浅紫色果香浓郁, 口感柔和趁年轻时喝Syrah：Mostly grown in Rhne Region, France, Australia Rich black and red berry fruit, plum Game and spice complexity Rich and full-bodied 西拉：西拉：主要种植于法国罗纳河谷地区, 澳大利亚丰富的黑色、红色浆果及李子味丰富的野味及辛辣味口感丰富，酒体饱满Chardonnay Native to Burgundy Versatile and complex Good ageing potential White fruits and nutty flavor霞多丽：霞多丽：源于法国的勃根第地区勃根第地区复杂多变很好的储藏潜力白色水果及干果味Sauvignon Blanc Bordeaux, central Loire Crisp acidity Dry and aromatic Citrus and Grassy长相思：长相思：波尔多，卢瓦尔河波尔多，卢瓦尔河中部易碎，偏酸干性，芬芳柑桔及青草味Gewurztraminer Alsace, Germany, Austria Structured, generous Lychee, rose, spices, clove notes Tropical Fruit & Cinnamon 琼瑶浆：琼瑶浆：阿尔萨斯，德国，奥地利阿尔萨斯，德国，奥地利层次分明，特征丰富鲜明荔枝，玫瑰、丁香的辛辣味热带水果味 & 肉桂味Riesling Grown in Alsace, Germany, South Australia, Washington State, etc Versatile (dry, tart wine to Sweet late-harvest wine) Floral and mineral flavorNaturally high acidity A tremendous capacity to age雷司令：雷司令：种植于阿尔萨斯，德国，罗纳谷地区阿尔萨斯，德国，罗纳谷地区, 南澳大利亚南澳大利亚, 华盛顿华盛顿变化多样（可在口感较干到晚收型甜酒间变化）花香及矿物味天然酸度高可陈年浸渍：红葡萄酒的酿造 直接取汁：白葡萄酒酿造 发酵（葡萄浆果-葡萄酒） Red wine making process 红葡萄酒酿造工艺流程红葡萄酒酿造工艺流程葡萄原料破 碎装 桶主 发 酵翻 拌过滤、压榨换桶、后发酵沟兑、调配装 瓶换桶、陈酿除 果 梗加SO2、调糖度通 入空 气皮 渣、酒 泥酒 泥酒 泥容器灭菌杀 菌White wine making process白葡萄酒酿造工艺流程白葡萄酒酿造工艺流程酒 泥原料挑选破 碎装 桶榨 汁、过滤装 桶调整糖度加SO2制备酒母主发酵过 滤换桶贮藏陈酿配 制装 瓶 杀 菌冷 却接种酵母除 果 梗去果梗温度15-20C容器消毒皮 渣酒 泥酒 泥 Pinot noir Pinot Meunier Chardonnay 吐泥吐泥 装瓶装瓶 装瓶装瓶 Traditional method2ed fermentation in bottleVIIII Wine serving九、侍酒Show the bottle and label standing on the right hand side of the person who ordered 站在点酒客人的右面，向他展示葡萄酒的瓶身和酒标Never hold the bottle by the neck 绝对不要握酒瓶的瓶颈Do not shake the bottle. Be gentle. 不要摇晃酒瓶，拿放轻柔。Red wine should be served at room temperature 红葡萄酒可以在室温品尝White, rose and sparkling wines should be served chilled and put in an ice bucket between pouring 白葡萄酒、玫瑰葡萄酒、汽泡酒饮用前都必须冷藏，余下的葡萄酒要连瓶放入冰桶保温Ask the guest who made the order to taste the wine 请点酒的那位客人先试酒Pour approximately one soup spoon worth of wine into the glass of the designated guest 倒大约一汤匙的葡萄酒给指定的客人Ensure approval is given before you go on pouring 点酒客人首肯后才为其他客人们侍酒Corkiness: If you smell mustiness or damp cardboard, then the wine is corked被橡木塞污染：如果有霉味或潮板纸的气味， 说明酒已被污染Oxidation: Sometimes the wine can be oxidized, meaning it has been exposed to air过分氧化：葡萄酒和空气过分接触会被氧化From the right hand side, pour the wine for ladies first, clockwise from the host, then for gentlemen in the same clockwise manner站在客人右边，女士优先，由主人开始顺时针方向，接下来再是男士，同样顺时针方向The person who tastes the wine should be the last person to be poured a glass最后才将主人的酒杯加满Twist the neck a little bit at the end of the pour侍酒完毕后稍微扭转一下酒瓶 Glass refill 续杯续杯 Make sure you refill the glass as often as possible and respond to any request to stop the refill你必须每次都尽可能的为客人续杯，除非得到停止续杯的指令Recommend 2nd bottle or a new wine 加点第二瓶酒或再订其他新酒加点第二瓶酒或再订其他新酒 Always ask the host whether a 2nd bottle of the same wine is required or different type of wine is preferred when there is less than 1/4 bottle of wine left当少于1/4瓶酒时，应该询问主人是否还需要第二瓶或其他不同款的新酒 1、葡萄品种 2、气候 3、土壤 葡萄园的位置 4、湿度 5、葡萄园管理 6、酿酒技术 大多数也许超过世界九成的葡萄酒，都是预算好消费者买回家便会尽快开瓶饮用的，所以大多数既不必存放，甚至不宜存放。一个理想的酒窖，最好能维持13的“恒温” 。并且要尽量避免震动。藏酒环境最好有70%的湿度。通用恒温酒柜红葡萄酒：红葡萄酒：饮用温度是18 左右桃红葡萄酒：桃红葡萄酒：饮用温度在12左右，酒精度稍高的约在14-16。白葡萄酒：白葡萄酒：饮用温度在1012，酒龄高于5年的白葡萄酒可再低12。起泡葡萄酒：起泡葡萄酒：饮用温度在8-10。（过夜冰镇）甜葡萄酒：甜葡萄酒：饮用温度在8-10。1) Appearance: Clarity, Brightness, Color and intensity视觉：澄清度，亮度，颜色及深浅2) Nose: Intensity and Aromas嗅觉：香气及浓郁程度3) Taste: Balance, flavors and length味觉：平衡口味及留香AppearanceThe main reason for looking at the appearance of a wine is that it can warn us of faults.外观观察最重要的作用是初步判断酒是否有缺点（有经验的饮酒者可以进一步的判断酒的品种以及年份）Nose *Taste甜度Sweetness酸度Acidity单宁感Tannin酒体（酒精度）Body持续性LengthConclusions:平衡Balance持续性Length浓郁度Intensity复杂性Complexity典型性ExpressivenessGustation Principle味觉的原理味觉的原理十大酒区（十大酒区（Top 10）波尔多（波尔多（BordeauxBordeaux）西南产区（西南产区（South-WestSouth-West）朗格多克朗格多克- -鲁西荣（鲁西荣（Languedoc-RoussillonLanguedoc-Roussillon）罗纳河谷（罗纳河谷（Rhone ValleyRhone Valley）博若莱（博若莱（BeaujolaisBeaujolais）勃艮第（勃艮第（BurgundyBurgundy）汝拉汝拉- -萨瓦（萨瓦（Jura-SavoieJura-Savoie）卢瓦尔河谷（卢瓦尔河谷（Loire ValleyLoire Valley）香槟（香槟（ChampagneChampagne）阿尔萨斯（阿尔萨斯（AlsaceAlsace）普罗旺斯（普罗旺斯（ProvenceProvence ）原产地监控葡萄酒原产地监控葡萄酒（AOC） 优良地区餐酒优良地区餐酒（VDQS） 地区餐酒地区餐酒（VINS DE PAYS） 日常餐酒日常餐酒（VINS DE TABLE） Label tells you年份、品种、产地葡萄酒年份、品种、产地葡萄酒Questions:1、XX年份酒，是指葡萄酒装瓶的年份还是葡萄采摘酿造的年份？地区评级级别年份年份产区AC原酒庄灌装酒庄名 XI Wine Lists酒单酒单 Wine list by region根据产区的分类根据产区的分类Wine list by styles & color根据葡萄酒类型分类根据葡萄酒类型分类Wine list by intensity of wine根据葡萄的强度分类根据葡萄的强度分类 XII Wine Service葡萄酒服务 XII Wine Service 葡萄酒服务葡萄酒服务 Presentation of the wine list 介绍酒单 Take the order without hesitation 确认订单 The client asks for recommendations客户要求推荐 Recommendations offered 建议 The client may doubt reinforce 客户也许置疑加强你的推荐 Presentation of the wine 展示葡萄酒 Open the wine bottle 葡萄酒开瓶 Client tastes the wine 客人品尝葡萄酒 Wine rejections 拒绝葡萄酒 Pouring sequence 斟酒顺序 Glass refill and reorder 葡萄酒续杯和加酒Simply ask who is going to order the wine 简单询问哪位客人会点酒The wine order is taken right after the order of the dishes 点餐完毕后点酒The client can : -either make his wine order without hesitation客人会：毫不犹豫的点自己喜欢的葡萄酒-or the client may ask for a recommendation或者会要求服务员给与一定推荐Listen to the client carefully 仔细聆听客人的需求 Reformulate clearly his choice 再清楚无误的重复他的选择 You may congratulate him/her on the choice, especially in front of their guests 你可以赞赏他/她的选择，特别是在他们的客人面前 Never contradict him, respect his tastes 不要试图更改他的选择，尊重他的口味 Never criticize a wine 绝对不要质疑他点的葡萄酒Listen pro-actively and gather information 仔细聆听客人的需要，收集信息Then give him a recommendation according to the dish and his budget. 根据他的菜肴和预算，推荐相应的葡萄酒 Pay attention to the circumstances & season 注意环境和季节的变化Offer one or two recommendations, no more. Do not read the wine list！ 只提供一、两个建议，绝对不要照读酒单Justify your choice briefly with a few words 简短的介绍一下你的推荐经常饮用葡萄酒的客人经常饮用葡萄酒的客人Promote the characteristics of the region 强调葡萄酒的产地Promote the grape variety 强调葡萄品种的不同1.Region and appellation 2.Vintage 1.Grape variety 2.Origin ( European clients 欧洲客人欧洲客人 ) ( Southern hemisphere USA clients 南半球南半球 美国客人美国客人 ) 刚开始接触葡萄酒的客人刚开始接触葡萄酒的客人Show him that you fully understood his request 说明你完全理解他的需要Perhaps recommend him another wine 或许可以向他推荐其他的葡萄酒 Most of the time, the client needs to be reassured 大多数时候，客人需要你进一步肯定他的选择“To do so, tell him a few words about the vineyards, winemaker, recent wine tasting” 接下来，向他介绍葡萄酒的酒园，酿造商，品酒辞.Show the bottle and label standing on the right hand side of the person who ordered 站在点酒客人的右面，向他展示葡萄酒的瓶身和酒标Never hold the bottle by the neck 绝对不要握酒瓶的瓶颈Do not shake the bottle. Be gentle. 不要摇晃酒瓶，拿放轻柔。Red wine should be served at room temperature 红葡萄酒可以在室温品尝White, rose and sparkling wines should be served chilled and put in an ice bucket between pouring 白葡萄酒、玫瑰葡萄酒、汽泡酒饮用前都必须冷藏，余下的葡萄酒要连瓶放入冰桶保温Always open in the presence of the guest and never hide the label 当着客人的面开启葡萄酒，不要隐藏葡萄酒标Do not turn your back to your customer 不要背对你的客人Cut the foil below the neck with opener. Do not pierce the cork 用酒刀割开瓶封，不要刺穿软木塞Bend the cork a little bit at the end to avoid making a noise拔出瓶塞底部时稍微弯曲一点，避免弄出噪音Present the cork upon successful removal from the bottle. Do not leave the Capsule on the table 顺利开启葡萄酒后，不要把铝膜遗留在桌上Ask the guest who made the order to taste the wine 请点酒的那位客人先试酒Pour approximately one soup spoon worth of wine into the glass of the designated guest 倒大约一汤匙的葡萄酒给指定的客人Ensure approval is given before you go on pouring 点酒客人首肯后才为其他客人们侍酒Corkiness: If you smell mustiness or damp cardboard, then the wine is corked被橡木塞污染：如果有霉味或潮板纸的气味， 说明酒已被污染Oxidation: Sometimes the wine can be oxidized, meaning it has been exposed to air过分氧化：葡萄酒和空气过分接触会被氧化From the right hand side, pour the wine for ladies first, clockwise from the host, then for gentlemen in the same clockwise manner站在客人右边，女士优先，由主人开始顺时针方向，接下来再是男士，同样顺时针方向The person who tastes the wine should be the last person to be poured a glass最后才将主人的酒杯加满Twist the neck a little bit at the end of the pour侍酒完毕后稍微扭转一下酒瓶 Glass refill 续杯续杯 Make sure you refill the glass as often as possible and respond to any request to stop the refill你必须每次都尽可能的为客人续杯，除非得到停止续杯的指令Recommend 2nd bottle or a new wine 加点第二瓶酒或再订其他新酒加点第二瓶酒或再订其他新酒 Always ask the host whether a 2nd bottle of the same wine is required or different type of wine is preferred when there is less than 1/4 bottle of wine left当少于1/4瓶酒时，应该询问主人是否还需要第二瓶或其他不同款的新酒At least two persons至少两个人: - The trainer acts as a client 培训师扮演客人 - The volunteer acts as the waiter 志愿者扮演侍者Follow the sequence of the wine service including bottle opening and wine pouring 演示侍酒服务的顺序包括开瓶和侍酒
