Red wine: The red-wine production process involves extraction of color and flavor components from the grape skin. Red wine is made from dark-colored grape varieties. The actual color of the wine can range from violet, typical of young wines, through red for mature wines, to brown for older red wines. The juice from most purple grapes is actually greenish-white; the red color comes from anthocyan pigments (also called anthocyanins) present in the skin of the grape; exceptions are the relatively uncommon teinturier varieties, which actually have red flesh and produce red juice. Cabernet Sauvignon 赤霞珠 (ka 波 net，骚为娘) is one of the world's most widely recognized red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates from Canada's Okanagan Valley to Lebanon's Beqaa Valley. Cabernet Sauvignon became internationally recognized through its prominence in Bordeaux wines where it is often blended with Merlot and Cabernet Franc. Despite its prominence in the industry, the grape is a relatively new variety, the product of a chance crossing between Cabernet Franc and Sauvignon blanc during the 17th century in southwestern France. Its popularity is often attributed to its ease of cultivation—the grapes have thick skins and the vines are hardy and naturally low yielding, budding late to avoid frost and resistant to viticultural hazards such as rot and insects—and to its consistent presentation of structure and flavours which express the typical character ("typicity") of the variety. Familiarity and ease of pronunciation have helped to sell Cabernet Sauvignon wines to consumers, even when from unfamiliar wine regions. Its widespread popularity has also contributed to criticism of the grape as a "colonizer" that takes over wine regions at the expense of native grape varieties. Merlot 摸儿楼 is a dark blue-colored wine grape variety, that is used as both a blending grape and for varietal wines. The name Merlot is thought to be a diminutive of merle, the French name for the blackbird, probably a reference to the color of the grape. Its softness and "fleshiness", combined with its earlier ripening, makes Merlot a popular grape for blending with the sterner, later-ripening Cabernet Sauvignon, which tends to be higher in tannin. Along with Cabernet Sauvignon, Cabernet Franc, Malbec and Petit Verdot, Merlot is one of the primary grapes used in Bordeaux wine, and it is the most widely planted grape in the Bordeaux wine regions. Merlot is also one of the most popular red wine varietals in many markets.
White wine: Fermentation of the non-colored grape pulp produces white wine. The grapes from which white wine is produced are typically green or yellow. Dark-skinned grapes may be used to produce white wine if the wine-maker is careful not to let the skin stain the wort during the separation of the pulp-juice. Pinot noir, for example, is commonly used to produce champagne. Dry (non-sweet) white wine is the most common, derived from the complete fermentation of the wort. Sweet wines are produced when the fermentation is interrupted before all the grape sugars are converted into alcohol. Sparkling wines, which are mostly white wines, are produced by not allowing carbon dioxide from the fermentation to escape during fermentation, which takes place in the bottle rather than in the barrel.
Rosé wine: A rosé wine incorporates some of the color from the grape skins, but not enough to qualify it as a red wine. There are three primary ways to produce rosé wine: skin contact (allowing dark grape skins to stain the wort), saignée (removing juice from the must early in fermentation and continuing fermentation of the juice separately), and blending (uncommon and discouraged in most wine growing regions). Rosé wines can be made still, semi-sparkling, or sparkling, with a wide range of sweetness levels from dry Provençal rosé to sweet White Zinfandels and blushes. Rosé wines are made from a wide variety of grapes all over the world.
Fruit wines: Wines from other fruits, such as apples and berries, are usually named after the fruit from which they are produced combined with the word "wine" (for example, apple wine and elderberry wine) and are generically called fruit wine or country wine (not to be confused with the French term vin de pays). Other than the grape varieties traditionally used for wine-making, most fruits naturally lack either sufficient fermentable sugars, relatively low acidity, yeast nutrients needed to promote or maintain fermentation, or a combination of these three characteristics. This is probably one of the main reasons why wine derived from grapes has historically been more prevalent by far than other types, and why specific types of fruit wine have generally been confined to regions in which the fruits were native or introduced for other reasons.
Other drinks called "wine", such as barley wine and rice wine (e.g. sake), are made from starch-based materials and resemble beer more than traditional wine, while ginger wine is fortified with brandy. In these latter cases, the term "wine" refers to the similarity in alcohol content rather than to the production process. The commercial use of the English word "wine" (and its equivalent in other languages) is protected by law in many jurisdictions.
Table wine is a wine term with two different meanings: a style of wine and a quality level within wine classification. In the United States, table wine primarily designates a wine style: ordinary wine which is neither fortified nor sparkling nor expensive. In the European Union wine regulations, table wine (TW) is the lower of two overall quality categories, the higher of which is Quality Wines Produced in Specified Regions (QWPSR).
Dessert wines, sometimes called pudding wines, are sweet wines typically served with dessert. There is no simple definition of a dessert wine. In the UK, a dessert wine is considered to be any sweet wine drunk with a meal, as opposed to the white fortified wines (fino and amontillado sherry) drunk before the meal, and the red fortified wines (port and madeira) drunk after it. Thus, most fortified wines are regarded as distinct from dessert wines, but some of the less strong fortified white wines, such as Pedro Ximénez sherry and Muscat de Beaumes-de-Venise, are regarded as honorary dessert wines 荣誉甜点葡萄酒. In the United States, by contrast, a dessert wine is legally defined as any wine over 14% alcohol by volume, which includes all fortified wines - and is taxed more highly as a result. This dates back to a time when the US wine industry only made dessert wines by fortification, but such a classification is outdated now that modern yeast and viticulture can produce dry wines over 15% without fortification, yet German dessert wines can contain half that amount of alcohol. A general rule is that the wine should be sweeter than the food it is served with - a perfectly ripe peach has been described as the ideal partner for many dessert wines, whereas it makes sense not to drink wine at all with many chocolate- and toffee-based dishes. Red dessert wines like Recioto della Valpolicella and fortified wines like the vin doux naturel Muscats are the best matches for such difficult-to-pair desserts. Quite often, the wine itself can be a dessert, but bakery sweets can make a good match, particularly with a little bitterness like the almond biscuits that are dunked in Vin Santo. A development of this matching of contrasts is a rich savoury dish like the foie gras that is a traditional partner to Sauternes. White dessert wines are generally served somewhat chilled, but can be easily served too cold. Red dessert wines are served at room temperature or slightly chilled.
Fortified wine is a wine to which a distilled 蒸馏的 spirit, usually brandy, is added. One reason for fortifying wine was to preserve it, since ethanol is a natural antiseptic. Even though other preservation methods now exist, fortification continues to be used because the process can add distinct flavors to the finished product. Fortified wine, also called dessert wine, has a higher alcohol content than other wines. Contrary to popular belief, this higher alcohol content is not a result of distilling these wines; it is due to the addition of spirits. Why were spirits originally added to wine, and what are the features of the varieties of fortified wine?
Sweetness: All of these terms—dry, sweet and semi-dry—refer to a level of sweetness or residual sugar in a wine. A wine is considered "dry" when all of the grape sugar is converted to alcohol during fermentation, while a sweet wine still has some residual sugar. "Semi-dry" or "off dry" wines have a mild or softly perceptible sweetness. These terms can get confusing quickly, because sweetness sensitivity varies from person to person, and because sometimes a wine can be technically dry but give the impression of being sweet because the grapes were very ripe or the oak barrels imparted a sense of sweetness—like a caramel or cream soda note—to the wine. "Sweet" also seems to be a strange trigger word among people talking about wine—some people say they don't like sweet wines because they think liking sweet wines would make them look like novices. That is nonsense—plenty of world-class wines have residual sugar in them. Because of these factors, I find myself avoiding the terms "sweet" or "residual sugar" if there's any chance of confusion. I like to use the term "richness," which implies the perception of sugar with less negative connotation. As far as what to call the category, you might want to use the term "style," as in "made in an off-dry style."
Wine Body Guide – Light, Medium & Heavy Body! One of the primary ways to analyze and talk about wine is by discussing a wine's body. While as upstanding ladies and gentlemen we'd normally never talk about someone's body, in wine talking about body is not a discussion of shapeliness, but instead an analysis of the way a wine feels inside our mouth. Wine body breaks down into three categories: light body, medium body and full body, and a good way to think about the difference between them is the way skim milk, whole milk and cream feel in your mouth. While there are many factors that can contribute to a wine's body, the main factor is alcohol. Because of this, knowing the influence alcohol has on the body of a wine is a good trick to help you quickly know what category of body the wine you are drinking will fall under. The reason alcohol is the main contributor to a wine's body is because alcohol is what gives a wine its viscosity (viscosity [vɪskɒsɪti] 黏稠度, 粘度 Viscosity is the quality that some liquids have of being thick and sticky. ...the viscosity of the paint. [+ of] viscous [vɪskəs] 黏稠的, 粘稠的, 黏黏的, 稠稠的 A viscous liquid is thick and sticky. ...dark, viscous blood. viscus [ˈvɪskəs] the singular of viscera. viscera [vɪsərə] 内脏 Viscera are the large organs inside the body, such as the heart, liver, and stomach. ) and is responsible for either the heavy or light mouthfeel we experience when we sip a wine. Viscosity is that term we learned in high school science, which is used to define a liquid in terms of how easily it responds to stress (e.g., water is less viscous than honey because it has less weight and moves more easily). As a wine contains more and more alcohol, it becomes more viscous (i.e., it becomes heavier, and thereby feels fuller in our mouths). This is why we call a heavily viscous wine full-bodied and a low viscosity wine light-bodied. Here are the general rules: Wines Under 12.5% alcohol (the alcohol percentage should always be written on the wine's label) are said to light-bodied. These are generally the white wines we think of as crisp and refreshing. Good examples of these wines are Riesling, Italian Prosecco and Vinho Verde. Wines between 12.5% and 13.5% are considered medium-bodied. Good examples of these wines are Rose, French Burgundy, Pinot Grigio and Sauvignon Blanc. Finally, any wine over 13.5% alcohol is considered full-bodied. Some wines that are normally over this alcohol level and considered full-bodied are Zinfandel, Syrah/Shiraz, Cabernet, Merlot and Malbec. While the majority of wines over 13.5% alcohol are usually red, Chardonnay is a great example of a white that often can also be considered full-bodied.
Effects: "Without food in the stomach, alcohol travels straight to the bloodstream and as blood alcohol concentration rises, the loss of control increases," Clark said. Once alcohol hits the brain, it immediately starts to affect the ability to control behavior and bodily functions. "And as alcohol does not actually need to be digested (unlike other food) it means that it can move into the bloodstream and to the brain very quickly. If you have food in your stomach, it helps to 'counter' the speed in which you get drunk 减缓喝醉的速度 while also reducing the accumulation of fatty acids in your liver," Clark said.
- If you are someone who drinks most days, try to have 1-2 alcohol free days to give your body a chance to recover.
- Drink in moderation 饮酒要适量, either with food or have food in your stomach before you start drinking alcohol.
- Try to have some full weeks off from drinking to help your cells recover.
- Make sure you are drinking organic or good quality wine. You would be surprised some of the ingredients, pesticides and toxins that can go into making wine!
- Make sure you have a healthy balanced meal the morning after drinking, consisting of high protein and healthy fats for nutrient absorption. Refined carbs and sugars will only make your blood sugars fluctuate, causing more of a hangover effect and leaving you craving bad foods.
Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash (In brewing and distilling, mashing is the process of combining a mix of grains – typically malted (麦芽 Malt is germinated cereal grain that have been dried in a process known as "malting". The grains are made to germinate by soaking in water and are then halted from germinating further by drying with hot air. ) barley with supplementary grains such as corn, sorghum, rye, or wheat – known as the "grain bill" with water and then heating the mixture. Mashing allows the enzymes in the malt to break down the starch in the grain into sugars, typically maltose to create a malty liquid called wort.). Various grains (which may be malted) are used for different varieties, including barley, corn, rye, and wheat. Whisky is typically aged in wooden casks, generally made of charred white oak. Whisky is a strictly regulated spirit worldwide with many classes and types. The typical unifying characteristics of the different classes and types are the fermentation of grains, distillation, and aging in wooden barrels. Aging: Whiskies do not mature in the bottle, only in the cask, so the "age" of a whisky is only the time between distillation and bottling. This reflects how much the cask has interacted with the whisky, changing its chemical makeup 化学构成 and taste. Whiskies that have been bottled for many years may have a rarity value, but are not "older" and not necessarily "better" than a more recent whisky that matured in wood for a similar time. After a decade or two, additional aging in a barrel does not necessarily improve a whisky. How to Drink Whiskey Choosing - Your Drinking Vessel: Now, when it comes to drinking vessels, you can get as snooty 高级的 (If you say that someone is snooty, you disapprove of them because they behave as if they are superior to other people [disapproval] ...snooty intellectuals. Everyone thought Annabel was being snooty.) as you want for really any alcoholic beverage. Before I get too much into this section, let me say right off that bat that it's perfectly fine to have whiskey out of a plastic or styrofoam cup if that's what you have. As I said, to each their own, and do what you will to enjoy what you're drinking. Having said that, there are some vessels that are better than others to really maximize the flavor. And let's be honest, some glasses just look better than others. Presentation can make a difference. Is it mental? Maybe. But I think one's chosen drinking vessel adds to the experience and the feeling of ritual. If possible, always serve whiskey in a glass; other materials can taint the flavor. To really step it up a notch, you could get yourself some specialty whiskey glasses. These are tulip-shaped (above), and will concentrate the vapors and flavors and allow you to really "nose" the whiskey (more on that a little later). It may seem snooty, but it really does make a difference. I don't have any of these…yet. Neat? Water? Ice? This was one of my first questions for Jess, and is perhaps the most hotly debated among whiskey drinkers. This is what he told me, "The first time you drink any whiskey, it should be tasted neat. That's what the guy who made it wants it to taste like. We made TINCUP at 84 proof because it's nice to drink it neat. When it gets really high [in terms of alcohol percentage], it numbs most people's taste buds. You wanna taste what the guy made." When you add water or ice, what you're doing is lowering the ABV of the beverage in your hand. Especially for high-proof whiskies, many experts will add just a little bit of tap water. This is to dilute the beverage a little bit, but also to soften the punch 冲劲 of the alcohol and let the whiskey flavor really come through. If you try this route, add just a tiny bit of water, see how it tastes, and add a splash more if desired. If you end up with too much water, your only remedy is to add more whiskey. While many whiskey experts will decry the use of ice, it's personally my favorite way to drink whiskey. Unless it's a very smooth, high-end whiskey, you'll likely need just a little something to take the punch off. The experts say that making the whiskey cold numbs the flavors a little bit, but I like my whiskey chilled, and I've tried all options enough to know what I like. Instead of adding normal-sized ice cubes, I prefer using big cubes or spheres. With less surface area, they melt slower. So your whiskey gets chilled, but less watered down than if using regular ice cubes. There are also whiskey stones, but in my experience, they don't actually work all that well at chilling the whiskey to the temperature I like. Sipping and Savoring the Spirit: As with any alcoholic beverage, there are certain flavors to look for while drinking, and certain methods to the drinking that will help release and identify those flavors. For instance, with wine, you want to smell it, let it settle for a few minutes, then let the liquid linger in your mouth so you can get all the flavors. When it comes to drinking or eating just about anything, you want to let your nose inform your mouth. Believe it or not, the sensation of flavor is a combination of smell and taste. For complex flavors, like those found in many alcoholic beverages, the sense of smell is even more important. So before you take any sip of whiskey, you want to really get your nose in the glass and take a hearty whiff. That first sniff will largely be just alcoholic, and might clear your nostrils a little bit. So give it a second and third sniff and you'll get some of the true whiskey flavors. Next, take just a small sip, and sort of roll the liquid around in your mouth. Instead of just swallowing right away, try to pick out different flavors. Since whiskey is always aged in wooden barrels, you’ll almost always get the classic flavors of vanilla, toffee, or caramel. From there, enjoy your drink over the course of 30-60 minutes, with good company of course, and you’ll be a happy whiskey drinker.
Vodka is a clear distilled alcoholic beverage originating from Poland and Russia, composed primarily of water and ethanol, but sometimes with traces of impurities and flavorings. Traditionally, it is made by distilling the liquid from cereal grains or potatoes that have been fermented, though some modern brands, such as Ciroc, CooranBong, and Bombora, use fruits or sugar as the base. Vodka is traditionally drunk "neat" or "straight" (not mixed with water, ice, or other mixer), though it is often served freezer chilled in the vodka belt countries of Belarus, Estonia, Finland, Iceland, Lithuania, Latvia, Norway, Poland, Russia, Sweden, and Ukraine. It is also used in cocktails and mixed drinks, such as the Vodka martini, Cosmopolitan, Vodka Tonic, Screwdriver, Greyhound, Black or White Russian, Moscow Mule, Bloody Mary, and Bloody Caesar.
Rum is a distilled alcoholic drink made from sugarcane byproducts, such as molasses, or directly from sugarcane juice, by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak barrels. Rums are produced in various grades. Light rums are commonly used in cocktails, whereas "golden" and "dark" rums were typically consumed straight or neat, on the rocks, or used for cooking, but are now commonly consumed with mixers. Premium rums are also available, made to be consumed either straight or iced.
Gin is a distilled alcoholic drink that derives its predominant flavour from juniper [ˈdʒunɪpər] berries 杜松子( A juniper berry is the female seed cone produced by the various species of junipers. It is not a true berry but a cone with unusually fleshy and merged scales, which give it a berry-like appearance. ) (Juniperus communis). Gin is one of the broadest categories of spirits, all of various origins, styles, and flavour profiles, that revolve around juniper as a common ingredient. Gin today is produced in subtly different ways, from a wide range of herbal ingredients, giving rise to a number of distinct styles and brands. After juniper, gin tends to be flavoured with botanical/herbal, spice, floral or fruit-flavours or often a combination. It is most commonly consumed mixed with tonic water(Tonic water (or Indian tonic water) is a carbonated soft drink in which quinine is dissolved 溶解. Originally used as a prophylactic against malaria 疟疾, 打摆子 ([məˈleriə] a serious illness caused by being bitten by a mosquito, usually in a hot country. ), tonic water usually now has a significantly lower quinine [ˈkwaɪnaɪn] 奎宁(金鸡纳霜, 金鸡纳碱) content and is consumed for its distinctive bitter flavor. It is often used in mixed drinks, particularly in gin and tonic. Tonic water is often used as a drink mixer for cocktails, especially gin and tonic. Vodka tonic is also popular. Tonic water with lemon or lime flavor added is known as bitter lemon or bitter lime, respectively. ). Gin is also often used as a base spirit to produce flavoured gin-based liqueurs such as, for example, Sloe gin, traditionally by the addition of fruit, flavourings and sugar.
Cider – cider is a fermented alcoholic drink made from apple juice. Cider alcohol content varies from 1.2% ABV to 8.5% or more in traditional English ciders. In some regions, cider may be called "apple wine".
Tequila ([teˈkila]) is a regional distilled beverage and type of alcoholic drink made from the blue agave [əˈɡeivi] 蓝色龙舌兰 plant, primarily in the area surrounding the city of Tequila, 65 km (40 mi) northwest of Guadalajara, and in the Jaliscan Highlands (Los Altos de Jalisco) of the central western Mexican state of Jalisco. The red volcanic soil in the region around the city of Tequila is particularly well suited to the growing of the blue agave, and more than 300 million of the plants are harvested there each year. Agave grows differently depending on the region. Blue agaves grown in the highlands Los Altos region are larger in size and sweeter in aroma and taste. Agaves harvested in the lowlands, on the other hand, have a more herbaceous fragrance and flavor. Tequila is commonly served neat in Mexico and as a shot with salt and lime across the rest of the world.
A liqueur (US: [lɪˈkɜːr], UK: [lɪˈkjʊər] 利口酒, 港澳叫力娇酒) is an alcoholic drink flavored variously by fruits, herbs, spices, flowers, nuts or cream combined with distilled spirits. Often served with or after dessert, they are typically heavily sweetened and un-aged beyond a resting period during production, when necessary, for their flavors to mingle. In some areas of the United States and Canada liqueurs are also referred to as cordials ([ UK ˈkɔː(r)dɪəl; US ˈkɔː(r)dʒ(ɪ)əl] I. Liqueur, an alcoholic beverage. II. Cordial (candy), a type of candy that has a fruit filling inside a chocolate shell. III. Cordial (medicine), a medicinal beverage. IV. Squash (drink), a non-alcoholic fruit drink concentrate. Squash (also known as cordial), in British English, is a non-alcoholic concentrated syrup used in beverage making. It is usually fruit-flavoured, made from fruit juice, water, and sugar or a sugar substitute. Modern squashes may also contain food colouring and additional flavouring. Some traditional squashes contain herbal extracts, most notably elderflower and ginger. ) or schnapps, though the terms refer to different beverages elsewhere.
Liquor [ˈlɪkə(r)] 蒸馏酒(高酒精度酒) (also hard liquor, hard alcohol, spirit, or distilled drink) is an alcoholic drink produced by distillation of grains, fruit, or vegetables that have already gone through alcoholic fermentation. The distillation process purifies the liquid and removes diluting components like water, for the purpose of increasing its proportion of alcohol content (commonly expressed as alcohol by volume, ABV). As liquors contain significantly more alcohol, they are considered "harder" – in North America, the term hard liquor 高度酒 is used to distinguish distilled alcoholic drinks from non-distilled ones. As examples, this term does not include beverages such as beer, wine, mead, sake, or cider, as they are fermented but not distilled. These all have a relatively low alcohol content, typically less than 15%. Brandy is a liquor produced by the distillation of wine, and has an ABV of over 35%. Other examples of liquors include vodka, baijiu, gin, rum, tequila, mezcal, and whisky. (Also see list of alcoholic drinks, and liquors by national origin.)
