最新红酒培训WSET - Level - 2 - 中级教材Looking - behind - the - Labels

NZ没有复杂的产区层次结构，虽然有些名字要比其他的更特别一些例如 Wairau Valley 、 Gimblett Gravels 和

Marlborough 、 Hawkes Bay.大部分的新西兰地区要么太过潮湿或太多山脉而不适合葡萄种植，因而产区范围很小，但声誉却越来越高。 最重要的葡萄酒产区： Sauvignon Blanc Marlborough

Chardonnay Gisborne/Hawkes Bay/Marlborough Pinot NoirMartinborough/Marlborough/Central Otago Cab Sau and Merlot ( 包括混合调配 ) Hawkes Bay

美国

美国葡萄酒标签上的产区名字可以是大到州的含糊概念，也可以精确到一个具体的独立葡萄园。以出现频率越来越多的加州海岸地区为例。这个名字表示允许使用太平洋沿岸到内陆 100 公里以内地区的葡萄混合酿造。

凉爽的太平洋微风在清晨的阳光照耀下形成薄雾，加上山区的海拔高度，意味着加州的不同地区分布着从凉爽到炎热的多样化的气候。另外，北部的俄勒冈和华盛顿也同样出产优质葡萄酒。便宜的散装酒则出现在加州中部山谷的炎热地区，尽管也有海风，但是大幅度温暖的阳光依然容易使产量增大。 最重要的优质产区

Cabernet Sauvignon and Merlot ( 包括混合调配 ) Napa Valley/Sonoma Valley Chardonnay

Carneros/Napa Valley/Washington State Sauvignon Blanc Napa Valley Pinot Noir

Carneros/Sonoma County/Oregon State

Zinfandel是加州最重要的红葡萄品种，虽然大量用于酿造半干的桃红葡萄酒，但干红葡萄酒仍然是表现最好的，通常都是浓重酒体，酒精含量高，带有黑色果香和甜美的香料（甘草、丁香、李子、黑莓、葡萄干）味道。最浓郁复杂的来自老龄葡萄树。

智利

智利的 Dos(denominations of origin) 产区体系从安第斯山脉到太平洋，划分成大产区和次产区。

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大部分智利产区的土壤肥沃，河流水源充足，气候炎热，大部分葡萄树，（特别是便宜的酒）都来自安第斯和海岸山脉地带之间中央山谷的地面上。最好的区域是能利用到凉爽的微风和清晨薄雾或者位于山区海拔较高地带的葡萄园。

最重要的智利产区

Cabernet Sauvignon and Merlot(including blends) Central Valley/Rapel Valley/Maipo Valley Chardonnay Central Valley/Casablanca Valley Sauvignon Blanc Casablanca Valley

Carmenere是智利非常重要的红葡萄品种，源自于法国波尔多的葡萄品种在同一时期与赤霞珠和梅洛被引进到智利，经常被用于混合调配。酿造的葡萄酒颜色深邃，酒体中等或浓重，酸度和酒精含量中等，丹宁含量高。带有黑莓等黑色水果果香和胡椒味道。在不够成熟的情况下，该品种会出现辛辣的青椒和青豆味道。

阿根廷

虽然阿根廷比智利先实行原产地命名控制 DOCs(controlled Denominations of Origin) 系统，仍然有很多以产地名字出现的葡萄酒例如：＝ Mendoza, Rio Negro, Cafayate.

大部分的阿根廷产区的气候都是炎热干燥和阳光普照的，最好的地区则是海拔高的凉爽地带。

Malbec是阿根廷优质葡萄酒最重要的葡萄品种，源自于法国波尔多，在阿根廷广泛种植，但大部分在 Mendoza 地区。给予浓重的酒体和中等或高含量的丹宁，因此有些产品可以存放陈年。产品带有黑色酱果和香料气息（黑莓、梅子、丁香、胡椒）。最好的产品通常经过橡木桶储存。最常见的是与赤霞珠或梅洛混合调配酿造。

Torrontes是阿根廷一个特别的本土白葡萄品种，也是芳香型葡萄品种。通常酿造酒体中等的干白，酒精含量高而酸度低，带有明显的杏桃、葡萄和花香。和马贝克一样广泛种植，但最好的例子是在 Cafayate 产区。 最重要的产区： Chardonnay Mendoza

Cabernet Sauvignon and Merlot Mendoza/Cafayate

气泡葡萄酒

Broadly speaking, quality sparkling wines can be divided into two categories. Some are intended to taste like fizzy versions of a still wine, and express the flavours of the grapes. These wines are generally made using the tank method. Others, in addition to flavours of the base wine, add complexities arising from ageing and the breakdown products of the yeasts that add the bubbles. These are generally bottle-fermented. In both cases, the dissolved carbon dioxide that makes the wine fizzy is a by-product of alcoholic fermentation.

Both tank method and bottle-fermented sparkling wines start with a still base wine. This will usually be light in alcohol, because these processes add approximately 1-2% abv, as well as carbon dioxide gas dissolved under pressure.

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Sparkling Wines The Tank Method

In this method, part of the fermentation takes place in a sealed tank, which prevents any carbon dioxide gas from escaping. This carbon dioxide dissolves in the wine, and in order to retain it, the wine must be bottled under pressure. When the bottle is opened, the dissolved carbon dioxide causes the wine to bubble.

The base wine could be partially fermented must, where the last part of the fermentation takes place in the sealed tank. Because the fermentation can be interrupted (by filtering out the yeast), this method is suitable for making sweet sparkling wines with light alcohol levels, such as Asti.

Alternatively the starting point could be a fully fermented dry wine, to which sugar and yeast are added and the fermentation restarted in the pressurized tank.

These two variations on the tank method are ideal for fresh, fruity styles of sparkling wine such as Asti, most Prosecco, and much Sekt.

Prosecco is a sparkling wine from northeast Italy. It is usually made using the tank method, though bottle-fermented

versions also exist. The Prosecco grape variety gives a medium bodied, dry or off-dry sparkling wine with delicate stone fruit flavours. Some fully sparkling (spumante); others are just lightly sparkling (frizzante).

Asti DOCG is a sweet, fruity, light-bodied sparkling white from Piemonte in northwest Italy. It is made with the Muscat grape, which gives intense floral and fruity flavours (peach, grape, rose). It is usually fully sparkling, but wines labelled Moscato d’Asti just have a light sparkle.

Sekt is simply the German word for sparkling wine. There are some very high quality, bottle-fermented Sekts made in both Germany and Austria. However, most are simple, inexpensive wines made from aromatic varieties using the tank method. These can be medium or dry, are generally light in body, with floral and fruity flavours. A wine labelled simply as Sekt will generally use cheap base wines sourced from anywhere within the EU Deutscher Sekt can only be made from German bse wines.

Bottle-Fermented Sparkling Wines

These methods are much more labour intensive than the tank method, and production costs are much higher. However, they have two main advantages in terms of quality. Firstly, through the extended contact the wine has with the dead yeast, the wines can gain complex bready, biscuity flavours that do not appear in other wines. Secondly, the bubbles in wines

produced this way are much smaller, less aggressive and longer-lasting than the bubbles in tank-fermented sparkling wines. First, a still, dry base wine is blended and bottle. A mixture of sugar and yeast is added, and the bottle is then sealed and stored.

First, a still, dry base wine is blended and bottle. A mixture of sugar and yeast is added, and the bottle is then sealed and stored.

A second fermentation takes place, in which the wine increases lightly in alcohol, and the carbon dioxide, which cannot

escape from the sealed bottle, becomes dissolved in the wine. This slow fermentation is then followed by a period fo ageing, during which a process called yeast autolysis(self-digestion) occurs. The yeasts slowly release flavours into the wine. This is the most important part of the bottle fermentation process, and accounts for many of the special flavours that appear in these wines (these flavours are described as autolytic). This process could last fora number of months, or even several years.

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After ageing, the next stage is to disgorge(remove) the yeasty deposit, otherwise it makes the wine hazy.

In the traditional method, the bottle is slowly tipped and jiggled so that the yeast cells slide into the neck of the bottle. This tipping and jiggling can be done by hand – by ‘remueurs’- but is usually done mechanically, by machines(gyropalettes) that can process hundreds of bottles at a time. The plug of yeast in the neck is then frozen, and pops out when the bottle is unsealed. The bottle is topped up with a mixture of wine and usually sugar. The amount of sugar added (the dosage)

determines the sweetness of the final bottle product. Most wines made this way are ‘Brut’, which means that a very small amount of sugar is used, but because of the high acidity of most sparkling wines, the wine tastes dry. Demi-sec or semi-seco indicates medium sweetness.

An alternative method of removing the yeast is to empty the entire contents of the bottles into a tank under pressure. It is then filtered to remove the yeast, dosaged and rebottled. This transfer method is not permitted for Champagne or Cava, but it is common in New Zealand and Australia. It has a the major advantage of being less labour intensive, with little impact on quality.

Champagne is the most famous bottle-fermented sparkling wine and is named after an AC region in northern France. The cool climate and chalky soils provide ideal conditions for base wines from Pinot Noir, Menier and Chardonnay that are high in acidity but with medium body and light alcohol.

Because of high demand and limited supply, Champagne is never cheap. The least expensive Champagnes will generally see the minimum legal period of yeast autolysis(15months), and can be made from the least-ripe grapes. They can be quite simple, with high acidity and green fruit flavours(green apple). Brands are very important in Champagne, ranging from BOBs(buyer’s own brands) such as supermarket own labels, through cooperative-owned brands to the famous houses, known as Grand Marques. Many of the best producers give their wines a long period of ageing before release. The better wines are typically dry, with high acidity, and complex flavours of green and citrus fruit(apple, lemon), and autolytic notes(biscuit, bread, toast).

Vintage Champagnes are particularly complex wines, combining intense fruity and autolytic flavours with vegetal complexity from bottle age.

Bottle-fermented sparkling wines are made in many other French regions. Cremant indicates a sparkling wine made using the traditional method. The major region for production is the Loire, particularly around Saumur, where Chenin blanc is the main grape variety. These wines generally have high acidity and green and citrus fruit flavours, sometimes with some autolytic character, but they are rarely as complex as most Champagnes.

Cava is the Spanish term for traditional-method sparkling wines. The main grape varieties are local Spanish ones. The wines have fairly neutral fruit flavours (perhaps a hint of apple), medium acidity (less than Champagne), and very little autolytic complexity. Some houses use a portion of Chardonnay in the blend, which can give more complex wines. Most Cava is best consumed on release.

New Zealand, Australia, South Africa and California are important producers of bottle-fermented sparkling wines. Brands are extremely important here, as in Cava and Champagne, and the variety of styles makes it impossible to generalise. The best wine suse the Champagne grape varieties(Pinot Noir, Meunier and Chardonnay), and can be very intense and complex with long length.

Sparkling Reds are a particular speciality in Australia. These are usually made with Shiraz. They are full-bodied, with medium acidity and intense black and red berry fruit notes. Some are fruity and off-dry; others are dry, with leathery complexity from aged reserve wines.

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