经常看到葡萄酒上标有 MERLOT 或 SHIRAZ ， 他们是什么意思？
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merlot , shiraz 是不同种红酒葡萄的名字. 其中shiraz 更是名声响亮.
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不同的葡萄品种,MERLOT比较fruity,SHIRAZ就好像醇厚一点
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Shiraz is the most widely planted grape variety in Australia. It currently represents 40% of the total red grape crush and constitutes one fifth of all wine grape production in Australia. It is without doubt Australia's favourite red variety, both domestically and internationally.
However Shiraz has not always enjoyed the popularity that it does today. Until the mid-1900s, Shiraz was grown purely for fortified wine production. Its ability to get very ripe, along with its inherent rich flavours made is perfect for this wine style. When the red table wine boom began in Australia, Shiraz was overlooked whilst the refined and sophisticated Cabernet Sauvignon became the wine of fashion.
Shiraz reached its lowest point when the South Australian government implemented a vine pull scheme to replace old, low yielding Shiraz vines with the more fashionable Chardonnay and Cabernet Sauvignon. Thankfully, some growers resisted, giving us the iconic old block Shiraz styles that Australia is now renowned for.
Shiraz underwent a renaissance when the international world began to focus on Australia. Never before had Shiraz as opulent, as powerful and as seductive been seen. Ripe fruit, a fleshy mid palate, soft tannins and a kick of American oak became the template for Australian Shiraz. And the regions of focus were the Barossa Valley, McLaren Vale and the Hunter Valley.
The beauty of Shiraz is that it can flourish in a range of climates and slowly cool climate Shiraz came into focus. The cooler regions of Central Victoria, Coonawarra and Padthaway became known for structured wines that had black cherry, pepper and spice characters rather than the chocolate and stewed plums found in warmer climates.
Shiraz can be made into a range of styles, defined by the terroir of the region and the winemakers' artistry. In an attempt to allow for regional characters to be expressed, many winemakers are moving away from 100% new American oak, preferring the use of older barrels and/or French oak. The result is a plethora of new styles with finesse and complexity.
Never before has Shiraz enjoyed such stardom. With its soft ripe tannins, it can be crafted into wines suitable for immediate consumption. However it real character is seen in wines with longevity that show layers of intoxicating complexity with age. Shiraz deserves is status as Australia's flagship grape variety. Find yourself a 10-year-old Barossa Shiraz
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Merlot is one of Australia's most important red grape varieties. Behind Shiraz and Cabernet Sauvignon, it comes in third with a production total over 90,000 tonnes. There has been a dramatic increase in plantings over the last eight years with production soaring by 900%! It is a versatile variety, playing an important role in blends as well as being successful as a straight varietal. However, it suffers from a touch of an identity crisis, as there is no one statement that adequately defines the character of Australian Merlot.
Merlot is most famous in its homeland of Bordeaux in France, where it is used to make some of the world's greatest and most expensive wines. It is most suited to the right bank appellations of Pomerol and St Emilion, however it is also used in the prestigious left bank appellations of the Medoc to flesh out the mid palate of Cabernet dominant wines. Over the last ten years, plantings have rapidly expanded across the globe, most notably into California, South America, Italy, South Africa, New Zealand and Australia.
Merlot is grown in just about every region of Australia, only shying away from the coldest of vineyards. In the hot regions of the Riverina and Murray Valley, it is grown in huge quantities, fulfilling the needs of Australia's thirsty mass export market. Merlot helps our big export brands have richness and softness. From a quality point of view, Australia's best Merlot comes from well-managed vineyards in cooler areas such as the Adelaide Hills, Eden Valley, Orange and the Limestone Coast (including Coonawarra). In Western Australia, it is particularly successful when blended with Cabernet Sauvignon.
The one characteristic of Merlot that is universal is its fleshy, supple mid-palate. This is the reason it makes such a good blending component. Traditionally it has been blended with Cabernet Sauvignon, where its inclusion improves the balance and structure of a wine. However, as a straight varietal, Australian Merlot can often look simple due to the absence of prominent front and back palates. This is why few great varietal Merlots exist.
For Merlot to be good, it must be picked at optimum ripeness, to avoid the presence of herbal characters. Flavours of plums, red currant, mint, pimento, game, earth and leather can be found. Its tannins are invariably soft, making Merlot a good early drinking style, but this does limit its aging potential. Being medium bodied and restrained in style, Merlot suits French oak over American oak, due to its more subtle influence.
Because of the soft, fleshy nature of Merlot, it partners food exceptionally well. Pasta, roasted meats or Mediterranean vegetables compliment the variety. For cheese, pate or game, try a Cabernet Merlot blend, where you can enjoy all the supple sweet fruit characters of Merlot, enhanced with some acidity and tannin from the Cabernet.
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The amount of Pinot Noir grown in Australia is miniscule, compared to the dominant varieties of Shiraz and Cabernet Sauvignon. Representing just one percent of Australia's total winegrape crush, it could easily be dismissed as a variety of insignificance. Yet Pinot Noir has a big reputation, especially in its potential to produce very fine wine. It remains the bastion of many Australian winemakers, as it is notoriously difficult to grow and vinify. Although there are a number of good Pinot Noirs produced in Australia, there are few outstanding ones.
Pinot Noir originated in the French region of Burgundy, where it is most renowned and revered. Due to the highly variable nature of its genetic material, there exist many different clones, each with its own particular character. The symbiosis of clone and region is what allows great Pinot Noir to be produced, along with skilful winemaking and viticulture. Due to the infancy of the Australian table wine industry, the best clonal and regional combinations are still being determined.
The true character of Pinot Noir is expressed when it is grown in a cool climate. In fact, its early ripening nature makes it able to withstand some of the coolest viticultural areas such as Champagne in northern France. Within Australia, the cool regions of Victoria (notably the Mornington Peninsula, Yarra Valley and Geelong), Tasmania and South Australia (Adelaide Hills) are where the best Pinot Noir is produced.
Wines made from Pinot Noir are typically lightly coloured, with cherry-to-plum red hues. The aroma, which is often highly fragrant, can be composed of cherries, red berries, violets and spice when young, transforming into gamey, leathery, mushroomy characters with age. The palate is light-to-medium bodied with fine silky tannins.
As complexity is a vital attribute of good Pinot Noir, the winemaking process is very detailed. Some winemakers choose to include whole berries in the fermentation to increase the fragrance of the wine. Others allow crushed grapes to macerate prior to fermentation to increase the depth of colour and flavour. Some choose to do this after fermentation. Oak is used as an important element in both the sensory and structural aspects of the wine, however due to the delicacy of the variety, care must be taken to ensure that it doesn't dominate the wine. It is not unusual for a single batch of grapes to be processed in different ways to give a range of blending options for the final wine.
Although great Pinot Noir can partner a wide range of food, it is also wonderful on its own. With good glassware and great company, you will be able to appreciate all the subtleties and complexities that make Pinot Noir one of the world's most respected varieties.
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Cabernet Sauvignon rose to fame from the 1960s onwards, where it was praised for its elegance, structure and purity of fruit. Cabernet Sauvignon was seen as the antithesis of Shiraz - refined and reserved, with an impeccable Bordelais pedigree. It quickly became established as the most fashionable of all the red varieties, sitting beside Chardonnay for its class and distinction.
Cabernet Sauvignon quickly found a home in the southern region of Coonawarra. It thrived in the region's terra rossa soil, producing deeply coloured, firmly structured wines with great ageing potential. The long, cool growing season allowed for the accumulation of intense berry flavours, with an undercurrent of regional eucalypt character.
Margaret River also saw the variety excel. The region was established due to its similar climatic conditions to Bordeaux thus Cabernet Sauvignon seemed to have a natural affinity with the region. Beautifully balanced wines with fresh berry fruit and fine tannins are the hallmarks of the Margaret River wines.
Some of Australia's oldest Cabernet Sauvignon vines can be found on the Penfolds Kalimna vineyard in the Barossa Valley. The state escaped the vagaries of phylloxera, hence the survival of the 100-year-old vines. The yield and berry size is incredibly small, yet the colour and flavour is extraordinary. The fruit invariably makes its way into Penfolds Bin 707.
Cabernet Sauvignon requires care and attention in the vineyard, with fruit exposure and yield directly related to fruit quality. However its thick skin makes it incredibly resilient to adverse climatic conditions. In the winery, winemakers often age Cabernet Sauvignon in a mixture of French and American oak. However the purists exclusively use French.
Climate has a significant impact on the sensory characteristics of the variety. In cooler climates, minty and leafy characters are intermingled with blackcurrant and red berries. In warmer climates, chocolate and tobacco characters express themselves. However the underlying characters common to all Cabernet Sauvignons are drying, mouth puckering tannins and a hollow palate. The latter is the reason it is often blended with the Merlot.
Australia produces a distinct array of Cabernet styles, unlike any others found throughout the world. A classic Australian blend is that of Cabernet and Shiraz. Fleshy Shiraz fruit weaves itself into Cabernets framework, producing a wine with fabulous structure and flavour. But whether it's a component of a blend, or a stand-alone varietal, the quality and character of Cabernet Sauvignon shines through.
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2002年份澳洲的葡萄並沒有遭受到強烈的寒流、热浪或大雨侵袭，全年能在凉爽切稳定的气候下成长，整体而言收成葡萄的酒精浓度适中、很少有澳洲葡萄常见的过度成熟(overripe)或葡萄干(raisin)风味。
酒评认为澳洲2002年份的葡萄酒，尤其适合釀造具陈年潜力的澳洲高級红酒.
今天特別搜集WS杂志推荐的25款2002年份的平价澳洲葡萄酒〈售價低於US$20、WS評88分以上〉，提供給大家选购時参考。
Green Point Shiraz Victoria 2002 (93分, US$18)
Wolf Blass Shiraz Barossa Gold Label 2002 (91分, US$20)
Langmeil Three Gardens Barossa Valley 2002 (90分, US$16)
Peter Lehmann Cabernet Sauvignon Barossa 2002 (90分, US$15)
Peter Lehmann Shiraz Barossa 2002 (90分, US$15)
Rosemount Chardonnay Hunter Valley Show Reserve 2002 (90分, US$15)
Jim Barry Shiraz Clare Valley The Lodge Hill 2002 (89分, US$15)
Cimicky Shiraz Barossa Valley Trumps 2002 (89分, US$17)
Fox Creek JSM McLaren Vale 2002 (89分, US$19)
Goundrey Chardonnay Western Australia Offspring 2002 (89分, US$15)
Rosemount Chardonnay Orange Vineyard 2002 (89分, US$20)
Rosemount Shiraz Mudgee Hill of Gold 2002 (89分, US$17)
Shingleback Cabernet Sauvignon McLaren Vale 2002 (89分, US$20)
Tintara Shiraz McLaren Vale 2002 (89分, US$18)
Wynns Coonawarra Estate Shiraz Coonawarra 2002 (89分, US$12) 品酒筆記
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2004年的Wine Spectator's Top 100中，有10支澳洲葡萄酒上榜，包括2支Chardonnay和8支Shiraz。
第 8名 Greg Norman Estates Shiraz South Eastern Australia Reserve 1999 (96分/US$40)
第24名 Leeuwin Chardonnay Margaret River Art Series 2001(98分/US$65)
第27名 Elderton Shiraz Barossa Command 2000 (97分/US$66)
第28名 Green Point Shiraz Victoria 2002 (93分/US$18)
第38名 Torbreck The Struie Barossa Valley 2002 (94分/US$50)
第45名 Penfolds Shiraz Barossa Valley RWT 2001 (94分/US$70)
第51名 Two Hands Shiraz McLaren Vale Angel's Share 2003 (92分/US$24)
第73名 Wolf Blass Shiraz Barossa Gold Label 2002 (91分/US$24)
第93名 Rosemount Chardonnay Hunter Valley Show Reserve 2002 (90分/US$15)
第95名 Peter Lehmann Shiraz Barossa 2002 (90分/US$15)
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偶和香香是怎么啦..嘿嘿...
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两个小酒鬼
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这个偶喝过,性价比8错
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recommend Rosemount Cabernet Sauvignon (2002) if you like red, tastes mild
shriaz, tastes sharper, and merlot a little bit bitter
just kind of personal preference, not as professional as 香香 and 猫
cheers
[ Last edited by whatever on 2005-8-31 at 02:18 AM ]
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这个要去试试,多少米?
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谢谢二位红酒专家
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声明哈, 偶不是专家...
其实我比较喜欢喝清爽微甜的白葡萄酒, 但是红酒比较健康噢
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偶也不是专家的说
偶也喜欢喝白的,CHARDONNAY的好喝的说也是偶尔喝的说,舌头打结的说
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LZ 晕死, 说了半天原来是两位伪专家...
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楼上两位“伪专家”（其实很不赖的）觉得什么样的口味比较适合中国人，会比较受欢迎呢？
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这个很难讲的,基本上从葡萄酒的理论上来讲是白酒配白肉(海鲜,鸡肉)红酒配红肉(猪牛羊肉)这个是从西餐的角度来说的,中国菜一般口味比较重,配红酒是大多数的选择,考究的人还会看菜配酒,一般象偶们就没有那么讲究啦
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但是我觉的国人可能更喜欢温和一点的酒(就是不会很DRY的), 容易下喉的. 回去喝过什么干红, 根本就没有这里的红酒DRY...
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女孩一般都喜欢白葡萄酒相对爽口些,或者有些陪甜品的酒甜甜的,还有鸡尾酒也很收女生欢迎.男生毫无例外都会选红酒和烈酒
个人推荐BAILEY和KALUA(不知是这样拼吗)加牛奶加咖啡都很好喝的
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哦..喝过..很好喝哦...
另外以前喝过梅酒也是酸酸甜甜的很好喝..
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有这种说法“葡萄酒中的单宁比较苦涩，所以国人比较喜欢单宁少的酒“不知道有否道理？
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我感觉北方人好像更喜欢喝白酒,那种度数很高的酒,从什么红星二锅头到五粮液,不醉不罢休,可能葡萄酒对他们都太不过隐.
南方人酒量没那么好,也就黄酒或啤酒喝喝吧
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是听人家说梅酒很好喝,下次试试
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这里好象没有卖的吧..
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有的,CHINATOWN附近,好像是MARKET CITY对过的一家LIQUER SHOP
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里面有很多种梅酒,从中国产的到日本产的,不过日本的价钱不便宜的说
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单宁是英文Tannins的译名，是葡萄酒中所含有的二种酚化合物（phenolic compounds）其中的一种物质，尤其是红葡萄酒中含量较多，产生的来源有二：一为葡萄本身（籽、皮、及梗）；二为储酒之橡木桶。前者于红葡萄汁带皮带籽（必要时带一些梗）浸泡发酵时，透过酒精而萃取溶入酒液内（白葡萄酒因为去皮去籽仅留下汁液发酵，几乎无法由皮与籽中萃取出单宁），后者则因发酵后的酒液于橡木桶内熟成（aged）时，与桶壁接触，而萃取出橡木内的单宁（有些未进行桶内熟成适合年轻饮用的红酒，如薄酒来，就完全没有这种来源的单宁，相反的，有些存放于橡木桶熟成的白酒，会有一些这种来源的单宁）。
怪不得可能国人更喜欢喝白葡萄酒，单宁少，口感好。不过请看下文“单宁的作用”
单宁有益于心脏血管疾病之预防
单宁含有一种物质称Procyanidols最早于1955年被Masquelier教授所检测出，发现它不仅对人类的血管有保护做用，并能保护动脉管壁，防止动脉硬化，此外，Procyanidols还能控制胆固醇，可抑制血液中低密度胆固醇（LDL）氧化改变，而酒精又可提高血液中高密度胆固醇（HDL）的作用，并抑制血小板凝结，可预防血栓的产生，有保护心脏血管之作用。
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