这一集鹅娘继续酸爽的中英文混搭的节奏,教大家怎么在比较高大上的餐厅里高大上地点酒、验酒。
Can I have a glass of house wine?Which wine by-the-glass do you think would be best with this dish?3. 如果你想信任侍酒师,想问他有没有很有性价比的个人推荐的话:What are the best values you've uncovered lately?Have you discovered any sleepers recently in the thirty-dollar range?Have you tasted this wine before?How would you describe the body and character of this bottle?What is the grape variety of this wine?For how long is the wine oaked?Is this bottle fully developed?Any risk of it being past prime?
1. Corked 瓶塞味
木塞被一种叫TCA的化学物质所污染,产生一种湿纸板,发霉的陈腐的地下室的味道。
2. Oxidized 氧化变质味
酒受到了氧气的侵袭而产生的坚果味、在空气中放久了的苹果酸味等。
3. Reduced 还原味
因为闭氧或者二氧化硫加的过多的原因而出现的臭鸡蛋味,大蒜味,或者橡胶味。(还原味可以通过醒酒缓解)
回复“点酒”观看:在高大上餐厅里任性点酒、在餐厅点酒千万别这么做、5分钟餐厅饮酒魅力技能Get、如何判断侍酒师的专业水准、如何判断餐厅的葡萄酒服务水平?
回复“谈资”观看:葡萄酒的两副面孔、我们为什么碰杯的黑历史、古希腊人是怎么喝酒的
如果你对今天上线的节目有任何制作上的问题,都可以在本篇文章下方留言给我们或者@企鹅团精选 的微博哦~