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Grape expectations

机译:葡萄的期望

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In the dimly lit cellar below a London wine shop, a man gives his glass a good sniff. His nose plunges too deep and, for a moment, resembles an inverted iceberg, bobbing in a Chardonnay sea. Then he snorts, and his laughter destroys the illusion. "That," says the woman leading the tasting, "is not how to nose your wine." As people start to get the hang of it, she asks us to shout out the flavours we detect. Everyone thinks they smell fruit. One woman says eucalyptus. Another tastes flint. Our oenological guide agrees, telling us that the mineral, flinty characteristic is a distinctive taste of this Chablis. "It comes from the limestone in the soil of the vineyard," she says. This story of how the Chablis got its taste is an alluring one - and it's meant to be. For many winemakers, the key to keeping their share of the $200 billion wine market comes down to the idea that local geography, geology, climate and winemaking practices, together known as the terroir, give a unique flavour to their wine. Thus their land is the only place you can make it. This idea forms the basis of wine laws around the world - it's why champagne can come only from the Champagne region of France, for example.
机译:在伦敦一家葡萄酒商店下面昏暗的酒窖里,一个男人给他的酒杯很好的嗅探。他的鼻子沉得太深了,有一会儿像倒立的冰山,在霞多丽的海中荡漾。然后他打喷嚏,他的笑声摧毁了幻想。领衔品尝的女士说:“那不是如何调酒。”当人们开始理解它时,她要求我们喊出我们检测到的味道。每个人都认为他们闻到水果味。一名妇女说桉树。另一个尝到了int石。我们的酿酒学指南对此表示同意,并告诉我们矿物,纤细的特征是这款夏布利车的独特口味。她说:“它来自葡萄园土壤中的石灰石。”关于夏布利如何获得品味的故事是一个诱人的故事-确实如此。对于许多酿酒师而言,保持其在2000亿美元的葡萄酒市场中的份额的关键归结为这样的想法,即当地的地理,地质,气候和酿酒实践(称为风土)赋予其葡萄酒独特的风味。因此,他们的土地是您唯一可以做到的地方。这个想法构成了全球葡萄酒法律的基础-例如,这就是为什么香槟只能来自法国的香槟地区。

著录项

  • 来源
    《New scientist》 |2015年第3020期|40-43|共4页
  • 作者

    Chris Simms;

  • 作者单位
  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

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