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本帖最后由 Hetbert 于 2017-7-23 12:24 编辑
在大家喝之前，我顺便解释一下澳航推荐的红酒代表什么。
澳航每年七月请Rock Pool餐饮集团的十六位荐酒专家和调酒专家做为期四天的试酒，品尝的时候是看不到品牌的盲品，为澳航的头等舱、商务舱和经济仓选出最佳葡萄酒。
因为高海拔，低湿度的环境下品酒，和地面上品酒的味道有很大不同，葡萄酒的酸味、酒精的口感和单宁的苦涩口感会显得更突出，所以很多南澳的老藤葡萄酒在空中都会喝起来有点苦涩，味道失衡。葡萄酒的果味，酿酒师一般笼统的分为两大类，红果味和青果味，红果味就是成熟的浆果的味道，青果味就是不那么成熟、有些青涩的水果味道。高空中品酒，红果味几乎不受影响，而青果味会受影响。
所以澳航一般会选择红果味重，酒精度数不高，酸度低，橡木味少，单宁少的酒体均衡的葡萄酒。还要是能代表澳洲各个知名葡萄酒产区的风格，别具一格、别出心裁、标新立异的也不行。
这种传统保守风格的葡萄酒也容易被最多人接受，容易喝。
值得注意的是，这种酒配清淡的中餐没问题，配味道重的中餐就不适合了。
比如说，你要吃麻辣味重的川菜，用这种酒佐餐，就会感觉没啥味道。
味道重的中餐，就选我推荐的第二款酒，Riebke。
Flying Conditions
Wine tastes different in the air - cabin conditions (altitude and low humidity) tend to accentuate a wine's acidity, alcohol and tannins whilst dulling a wine's aroma,potentially making outstanding wines appear unbalanced inflight.
Recognition of soft fruit and citrus flavours are somewhat reduced, riper red berried fruit flavours are not so impacted.
If a wine is too young it can seem hard, so semi-mature wines are sought.
The rigours of flying are not kind to wine that has developed heavy sediment in the bottle.
Wine Styles
The Wine Panel looks for wines that are not too alcoholic, acidic, tannic or soft. A fresh wine with a balanced intensity of fruit is favoured. Essential:
Fresh fruit.
Varietal typicity and regionality. Is it a benchmark example of its style?
Elegance and balance.
Not too alcoholic, acidic, tannic or soft.
No sediment due to the rigours of air travel.
Wines that are fresh and stand the test of travel.
Nice clean wines that have been well made and present with a strong fruit character. No funky wine.
Oak flavours are acceptable but strong oak undesirable.
Drinking well at time of service.
And... simply, is it a nice drink? Will our customers enjoy drinking it?
Wines rejected include those that show signs of volatility or smell, even faintly, of hydrogen sulphide.
Flying Conditions
Wine tastes different in the air - cabin conditions (altitude and low humidity) tend to accentuate a wine's acidity, alcohol and tannins whilst dulling a wine's aroma,potentially making outstanding wines appear unbalanced inflight.
Recognition of soft fruit and citrus flavours are somewhat reduced, riper red berried fruit flavours are not so impacted.
If a wine is too young it can seem hard, so semi-mature wines are sought.
The rigours of flying are not kind to wine that has developed heavy sediment in the bottle. |
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悉尼 - 音乐考级分享 - 抛砖引玉 (2009-9-13) chermside 
楼主:Hetbert
发表于 2017-7-22 09:10
