https://mp.weixin.qq.com/s/NYRjX2jj-3gWzSCGpwuTJQ（譯匠）
Betsy
2018.4.23
2018.4.27
Cabernet sauvignon
加本力蘇維翁（赤霞珠)---
Dark,tannic, blackcurrant, cedar, mint, green pepper, chocolate, tobacco, olives
Gamay （佳美）
—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
Shiraz or syrah 設(shè)拉子或設(shè)拉---In Australia it is Shiraz and it tends to taste richer, riper and more full-bodiedthan
Malbec ? 馬爾白克---
Flavor characteristics: Green pepper, blackcurrants, cherries,spices and tobacco
Pinot Noir 黑皮諾---
Flavor characteristics: Raspberries, strawberries, cherries,cranberries, violets, roses, and game.
Nebbiolo 內(nèi)畢羅---Nebbiolo is the great grape of the Piedmont region in Italy. It is the grape of Baroloand Barbaresco wines.
Sangiovese? 杉濟奧維瑟----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.
Zinfandel? 仙芬黛---The origin of this grape is still a mystery, Zinfandel is California's very own grape variety.
Chardonnay 莎當妮（霞多麗)---Classicwhite grape, from the Burgundy region of France, now used widely throughout the world.
Sauvignon Blanc? 白蘇維翁---Thename derives from savage meaning wild, which could well describe its grassy orgooseberry flavor.
Riesling 薏絲琳(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.
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.
酒會口譯必備：紅酒類術(shù)語中英對照及釋義（圖文）
https://mp.weixin.qq.com/s/e0A8ccqCQ2AsMlNYyN8A-A
TASTING TERMS
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，是保存葡萄酒的必須組成部分蹬跃。酸味在葡萄酒中的表現(xiàn)特征為脆而麻辣
After-taste: The taste of wine lingering in the mouth after the wine has been swallowed. See FINISH.
回味：在吞咽下酒之后喉間酒味縈回的味道匙瘪。請參閱余味。
Aromatic: Describesa simple, often fruity smell or flavour present in young wine. See BOUQUET.
芳香：口感強烈花香濃郁的葡萄品種蝶缀，橡木陳年以及在酒瓶中的變化而產(chǎn)生的香味丹喻。
Astringent: Mouth-puckeringsensation; the result of tannin being present in the wine.
麻辣：由于丹寧在葡萄酒中的作用而使喉間受到強烈刺激的感覺。
Balanced: A positive term describing a wine that flavour, acidity and dryness or sweetness are properly and harmoniously proportioned.
平衡：好的術(shù)語翁都，描述了在葡萄酒中香味碍论，酸度，干度或甜度的成分均勻而又和諧的體現(xiàn)柄慰。
Body: The feel of a wine in the mouth, either full or thin. Expressed as Full-bodied,medium-bodied, or light-bodied.
酒體：葡萄酒在口中的感覺 -或豐滿或單薄骑冗，可以表達為酒體豐滿赊瞬，酒體均勻或酒體輕盈。
Bouquet: Complexand multi-layered smells or flavours of a wine which develop as they arebottled & aged.
酒香：葡萄酒在裝瓶陳年的過程中所形成的復雜而又多層次的味道和感覺贼涩。
Clean: A wine with no noticeable defects; no off-smells or tastes.
干凈：沒有可察覺的缺點巧涧，沒有難聞的味道。
Complex: A complimentary term, which suggests that the wine present many, layers &flavors. Wine makers strive for complexity in fine wines.
復雜：好的術(shù)語遥倦，表明了葡萄酒有很多層次和味道谤绳。釀酒師盡其所能在釀制過程中達到口味多樣復雜的程度。
Concentrated: Intense flavor.
濃郁：強烈的香味袒哥。
Corked: Distinctive taste or smell in wine resulting from a moldy or tainted cork.
瓶塞味：葡萄酒中由于變質(zhì)受到污染缩筛，產(chǎn)生異常的口味。
Crisp: Positively refreshing, perceptible acidity (Especially whites).
清爽：非常新鮮堡称，明顯的酸味(特別是白葡萄酒)瞎抛。
Cuvee: Blend of grapes or special selection.
特釀：葡萄的混合或特殊精選。
Delicate: Positive term to describe a light wine or medium wine with good flavor that is well-madeand elegant.
精致：描繪了清淡或均勻的葡萄酒釀制得當却紧，口味優(yōu)雅桐臊。
Fermentation: Process by which sugar is converted by yeast into alcohol & carbon dioxide by whichgrape juice becomes wine.
發(fā)酵：由于酵母的作用，糖份轉(zhuǎn)化為酒精晓殊。葡萄汁經(jīng)此變成葡萄酒。
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：品嘗葡萄酒后所得的印象巫俺。飽滿或單薄认烁、長或短、甜介汹、酸却嗡、富有單寧或果香濃郁。
Firm: Good perceptible tannin or acid.
堅實：容易上口的單寧味或酸味嘹承。
Fresh: Lively,clean with fruity flavor, an important characteristic for young wines.
新鮮：生動稽穆，干凈，果實香味赶撰，是新酒的一種重要特征舌镶。
Fruity: Awine with strong fruit flavor and aromas.
果香濃郁：具有強烈的果香味的葡萄酒。
Full or Full Bodied:A wine with a considerable amount of body.
飽滿：富有一定數(shù)量酒體的葡萄酒豪娜。
Green:Tasting of unripe fruit, very agreeable in Riesling & Gewurztraminer.
生澀：未成熟的果實味道餐胀。在薏絲琳和格烏茲來妮葡萄酒中非常和諧。
Hard:Firm, resulting from high acidity or tannins.
澀口：由于酸度和丹寧含量高而引起的麻辣的感覺瘤载。
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縈回的時間長度否灾。越長越好。
Light; Light-bodied:A wine with relatively little body.
輕盈或酒體輕盈：相對而言酒體比較單薄的葡萄酒鸣奔。
Mature:Ready to drink.
成熟：可以飲用墨技。
Mellow: Softin the mouth, sometimes an euphemism for sweet.
柔和：口感和諧惩阶。有時實為甜味的委婉說法。
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嚨內(nèi)的具體感官表現(xiàn)力扣汪。
Non-Vintage: A wine without a fixed year usually blended with many.
無釀制年份：沒有具體年份的葡萄酒断楷，通常是由不同年份的葡萄混合而釀制出來的。
Nose: The smell of a wine; also called aroma and bouquet.
酒味：鼻子聞酒的感受崭别。葡萄酒的味道冬筒，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：在葡萄酒陳年的過程中茅主，由于酒與橡木桶接觸而產(chǎn)生的帶有橡木的香味和口感舞痰。
Rich:Having generous, rich, pleasant flavors.
豐富：富有多樣，豐富诀姚，愉快的香味响牛。
Round: A wine with balance, flavor & body with non-dominating orabsent, no hard edges, ready to drink.
圓潤：平衡的酒體，不澀口的味道赫段，沒有堅硬的感覺呀打。
Sediment:A natural by – product deposited in wine during bottle aging.
沉淀：一種在葡萄酒陳年的過程中所形成的葡萄酒的自然成分。
Soft:Smooth without much tannin.
柔和：滑爽瑞佩，不含太多的單寧聚磺。
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.
丹寧：從葡萄皮坯台，葡萄籽炬丸，葡萄藤以及橡木桶中衍生出來的物質(zhì)。存在于紅葡萄酒中蜒蕾。丹寧賦予葡萄酒口澀的感覺稠炬，但也起天然保護劑的作用，并幫助葡萄酒陳年咪啡。
Tart: Sharp tasting due to high acidity.
澀感：由于高酸度而引起的尖銳的口感首启。
Variety: The type of grape used in making a wine.
葡萄品種：釀制一種葡萄酒過程中所采用的葡萄。
Vintage:The year in which the grapes were picked and the wine made.
釀制年份：摘取葡萄以及釀制葡萄酒的當年撤摸。
https://mp.weixin.qq.com/s/e0A8ccqCQ2AsMlNYyN8A-A（同上）
2018.4.27
