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How to Fake Like You Know About Wine紅酒大師速成指南
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Ever wonder what you’re supposed to look for when a server pours wine into your glass? Or had a mild panic attack when a clerk in a wine shop asks you what you’re looking for? Even if you know next to zero about wine, you still need to be able to order a glass. In honor of the man behind one of television’s most impressive wine collections — White Collar‘s delightfully highbrow con artist Neal Caffrey — check out our guide to faking your way through your next dinner date, from a few wine words to know to connoisseur-worthy deals. And if you’re talking to a wine snob at your next cocktail party, you may even be able to teach ‘em a thing or two.
Wine Terms to Know
If you want to sound like you know wine, it’s good to have a few terms in your vocab to talk about what you like or don’t like. That California Chardonnay? It’s buttery, creamy, and round. You may even say it’s a little oaky, since it’s been aged in the wood. Prefer a New Zealand Sauvignon Blanc? Means you’re more into an acidic, fruity, minerally white that’s a little lighter in body. As for red, an Australian Shiraz is also pretty fruity, even jammy (that big fruit flavor really packs a punch), while a Cabernet Sauvignon from France’s Bordeaux is more tannic, that quality that can make a red wine taste a little rough but gives it the structure it needs over time to smooth out and age. Once you use these words, you may even start to notice trends in the wines you like (fruity, earthy, and did I just get a whiff of chocolate?)
Old World versus New World
Winemaking differences aside (and there are many), the main point of distinction for you when picking up a bottle is whether the appellation or variety is listed on the label. It’s good to know that wine labeling falls into two camps: Old World (mostly Europe) and New World (everywhere else). New World wines are fairly straightforward, listing the grapes (or the one that’s in the majority) right on the label: Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, you get the point. But if you wanna know if it was aged in oak or stainless steel, you may have to read the back label closely to get more information about the style.
Old World wines make you think a little harder. They will list the appellation, not the grape, which means that a little knowledge about that place tells you not only the grape (or grapes) but also the style. A good non-vintage Champagne will be a blend of Chardonnay, Pinot Noir, and Pinot Meunier, and it’ll have aged at least 15 months in bottle, if not longer. Well-known regions you should know? Chablis, an unoaked Chardonnay from northern Burgundy; Sancerre, a minerally Sauvignon Blanc from the Loire Valley; and Chianti, an acidic red wine made of the Sangiovese grape from the Italian region that happens to go great with food.
Quick Label Identification
Unless you’re studying to be a Master Sommelier, you probably don’t need to know every California AVA in the book. But it does help to know a little bit about what you’re looking at when you check out a label. Both Old World and New World wines will list the producer name (Robert Mondavi), vintage (2010), and alcohol by volume percentage (13.5%). The region is listed as well, and it’s a pretty good indicator of the quality level of the wine — the more vague (California) will be a more entry-level wine, while a more specific notation (Napa Valley, Single Vineyard) means the grapes are from a concentrated vineyard area with a higher quality control. As for the grape? See Old World versus New World above.
Do Hold by the Stem
There are a lot of opinions on the temperature at which a red wine versus a white wine should be served. Although it varies by grape and style, whites as a rule are generally chilled, while reds are served a little below room temperature. Especially if you’re in a fancy restaurant or at the home of a wine connoisseur, the way you hold your glass of wine tells a lot about your level of knowledge. How to look like you know what you’re doing? No matter what the wine, hold the glass by the stem, instead of gripping the bowl — it keeps the temperature of the wine the way it should be longer. And whatever you do, don’t put ice in your glass, unless it’s filled with water.
No More Nouveau
If you want to play the savvy French wine snob who knows a deal, there are lesser-known regions producing killer wines for a better price than a Chateau Lafite. These wines are some of the best wines for the best price coming from France, and you’ll look like you really have the inside scoop. Like lighter reds? Look for wines from the Beaujolais — no, not the yellow-labeled Nouveau that comes out in November. You want wines from the Crus regions, like Fleurie, Morgon, and Régnié, elegant reds made from the gamay grape, Pinot Noir’s redheaded stepsister. For fresh whites, try Sancerre’s neighboring towns like Quincy, Pouilly-Fumé, and Touraine. They’ll share some of those minerally aspects of the famous Sauvignon Blanc at a more approachable price. Still hankering for that Lafite? The Côtes du Rhône region makes gorgeous, rich, full-bodied reds from north to south, from Cornas to Vacqueyras.
Ask a Somm
Ever been confronted by a book rather than a simple wine list? Don’t know what a Txakolí is? Or simply don’t recognize any of the brands on the menu? If you really want to act like you know what you’re doing, then quit pretending and ask an expert. Every restaurant’s sommelier or beverage director intimately knows the wines on their list and can recommend wines at your price point and to your taste (same goes for your local wine shop). All you need to tell them is what you like (Fuller-bodied whites like a California Chardonnay? Cabernet’s your fave?) and what you want to spend (I’d like to keep it in this range — and don’t hesitate to point if you’d rather not say in front of your date). This way, you’ll show yourself to be an adventurous wine-lover, ready to try something new.
But, no, you cannot just send it back if you don’t like it. When in doubt, ask for a taste of something off the by-the-glass menu and then order the bottle if you like it.
服務(wù)生為你倒酒的時(shí)候眼睛該盯哪兒？每次走進(jìn)葡萄酒行聽見店員那句“請(qǐng)問您需要什么”的時(shí)候，是不是虎軀一震？即便是你對(duì)葡萄酒幾乎一無所知，點(diǎn)杯酒的能耐還是得有的。為了向電視上最牛叉的偽高端人士尼爾•凱弗瑞（注：美劇《妙警賊探》男主角，圈內(nèi)頂尖行騙仿冒高手，精通藝術(shù)、歷史、珠寶等各個(gè)領(lǐng)域）致敬，我們炮制出了這份指南，從簡(jiǎn)單的紅酒專用詞匯，到行家里手才知道的門道一應(yīng)俱全，照著做保你能妥妥地蒙混過下一次晚宴。要是在雞尾酒會(huì)上遇見假內(nèi)行，沒準(zhǔn)兒你還能給他們上一課。
幾句行話
要想表現(xiàn)得像個(gè)行家，談?wù)搨�(gè)人喜好的時(shí)候最好加幾句行話。加利福尼亞產(chǎn)的霞多麗？口感醇厚潤滑，香濃飽滿。你甚至可以再補(bǔ)上一句有淡淡的橡木清香，因?yàn)槠咸烟俾L(zhǎng)年纏繞在橡木架上。更喜歡新西蘭產(chǎn)的白蘇維農(nóng)？那你是更喜歡度數(shù)低些的白葡萄酒，口感偏酸，果香濃郁，富有礦石氣息。至于說紅葡萄酒，澳大利亞產(chǎn)的設(shè)拉子很不錯(cuò)，甚至有果醬般濃厚的口感（濃郁的果味確實(shí)很有沖擊力），而法國波爾多產(chǎn)的赤霞珠則單寧成分更高，入口雖然發(fā)澀，卻使得紅酒口味更富層次感，經(jīng)過歲月陳釀產(chǎn)生細(xì)膩風(fēng)韻。一旦用上了這些詞，你可能會(huì)發(fā)現(xiàn)自己之前喜歡的葡萄酒都變洋氣了（又是果香又是醇厚，我剛才聞到的是巧克力味嗎？）
舊世界VS新世界
暫且不提種類繁多的釀酒工藝，挑選葡萄酒的主要區(qū)別就在于瓶身標(biāo)簽上是否標(biāo)明了名目種類。酒瓶標(biāo)簽有兩大類：舊世界（主要為歐洲）和新世界（歐洲外的其它地區(qū)）。新世界酒瓶標(biāo)簽直截了當(dāng)，葡萄品種（混釀酒則為主要釀造品種）名稱清晰可見：赤霞珠、霞多麗亦或是白蘇維農(nóng)。如果你想進(jìn)一步了解選釀的葡萄是在橡木還是不銹鋼支架上培育的，就要仔細(xì)閱讀瓶身背面的說明了。
舊世界系列則需要費(fèi)一番腦筋，瓶身標(biāo)簽上只會(huì)標(biāo)注紅酒名目，而不會(huì)注明葡萄品種，這就需要點(diǎn)關(guān)于產(chǎn)地的知識(shí)才能了解葡萄品種和風(fēng)味。優(yōu)質(zhì)的無年份香檳是霞多麗、黑皮諾和莫尼耶皮諾的混釀，并且瓶裝窖藏至少十五個(gè)月以上。著名的葡萄原產(chǎn)地你也得知道幾個(gè)，比如法國勃艮第北部的夏布利，盛產(chǎn)非橡木陳釀的霞多麗葡萄；盧瓦爾河谷的桑塞爾，盛產(chǎn)富有礦石氣息的白蘇維農(nóng)葡萄；意大利的基安蒂，出產(chǎn)桑嬌維賽葡萄，可釀造口味偏酸的紅酒，搭配食物口味極佳。
快速識(shí)別標(biāo)簽
除非你要當(dāng)專業(yè)侍酒師，不然你不用把加利福尼亞所有的葡萄酒產(chǎn)區(qū)都背下來。不過想要從標(biāo)簽上了解點(diǎn)什么，知道一些相關(guān)知識(shí)總是有用的。舊世界葡萄酒和新世界葡萄酒都會(huì)標(biāo)明生產(chǎn)商（如蒙大菲酒莊）、年份（如2010年）以及酒精含量（如13.5%）。標(biāo)簽上也會(huì)注明產(chǎn)地，這是衡量葡萄酒品質(zhì)的重要因素，入門級(jí)的葡萄酒一般產(chǎn)地都比較含糊，比如只是泛泛地說加利福尼亞，而諸如納帕山谷單一葡萄園這樣詳細(xì)具體的產(chǎn)地，則表明葡萄產(chǎn)自高度集中的葡萄園，質(zhì)量把關(guān)更加嚴(yán)格。至于葡萄品種請(qǐng)參見新世界VS舊世界中的介紹。
怎樣握杯
大家對(duì)于紅葡萄酒和白葡萄酒的最佳飲用溫度眾說紛紜。盡管具體情況根據(jù)葡萄品種和風(fēng)味會(huì)有所變化，但大致來說白葡萄酒需要冰鎮(zhèn)，紅葡萄酒只需稍稍低于室溫即可。而如果你是在高級(jí)餐廳用餐，或是拜訪品酒行家，那么只需看一眼你拿高腳杯的方法，就能知道你是菜鳥還是內(nèi)行。怎么能看著不像菜鳥？記住，不管喝的是什么酒，都要拿酒杯的杯腳，而不能握上面的杯體部分，這樣才能讓葡萄酒原本的溫度保持得更久。千萬不要往高腳杯里加冰塊，除非杯里盛的是水。
搞定暴發(fā)戶
有些葡萄酒產(chǎn)地相對(duì)比較冷門，但是出產(chǎn)的葡萄酒質(zhì)量上乘，價(jià)格不菲，比沙都拉菲還貴，正好可以用來捉弄一下那些肚子里有點(diǎn)貨就附庸風(fēng)雅的法國假內(nèi)行。這些葡萄酒都產(chǎn)自法國，質(zhì)量和價(jià)格都無與倫比，這么一來你就顯得頗有專業(yè)水準(zhǔn)了。喜歡酒精含量低些的紅葡萄酒？法國博若萊產(chǎn)的就不錯(cuò)，不過我說的可不是十一月份才出來的黃標(biāo)新釀。想要優(yōu)等產(chǎn)區(qū)的葡萄酒？富勒麗干紅、莫爾貢干紅還有黑尼耶干紅都是優(yōu)雅的選擇，用的是黑皮諾同父異母的小妹妹，紅色皮膚的佳美葡萄。喜歡清新的白葡萄酒？試試桑塞爾周邊地區(qū)的葡萄酒吧，比如昆西、布衣-富美和都蘭。這幾款酒同大名鼎鼎的白蘇維農(nóng)葡萄酒一樣，都有礦物香氣，只是價(jià)格更平易近人。還是想來一瓶拉菲葡萄酒？羅納河谷地區(qū)南至科爾納斯，北到瓦給拉斯，都出產(chǎn)品質(zhì)不凡、醇厚飽滿的紅葡萄酒。
請(qǐng)教侍酒師
點(diǎn)酒水的時(shí)候發(fā)現(xiàn)餐廳的酒水單是一大厚本而不是一張紙？沒聽說過恰科里白葡萄酒？要么干脆酒水單上的牌子一個(gè)都不認(rèn)識(shí)？如果你真的有自知之明，就別裝十三了，問問懂行的人。每家餐廳的侍酒師或酒水經(jīng)理都對(duì)菜單上的每一款葡萄酒了如指掌，他們可以根據(jù)你的喜好和消費(fèi)水平推薦合適的選擇（有時(shí)還得看當(dāng)?shù)氐钠咸丫乒⿷?yīng)商）。你只需要告訴他們你的喜好（像加利福尼亞的霞多麗那樣味道更濃郁的白葡萄酒怎么樣？還是說你喜歡紅葡萄酒？）以及消費(fèi)水平（只需要說“我想要這種價(jià)位的葡萄酒”就可以了，如果約會(huì)對(duì)象在場(chǎng)不方便明說，不要猶豫，給他們?cè)诰扑畣紊现赋鰜砭涂梢粤耍�。這樣一來，你看起來就像個(gè)敢于冒險(xiǎn)的葡萄酒愛好者，總是對(duì)新口味躍躍欲試。
一旦點(diǎn)了單，不喜歡是不能退貨的。如果拿不準(zhǔn)主意，可以詢問是否供應(yīng)酒水單以外的品牌，然后點(diǎn)你喜歡的就可以了。
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