第十周专业英语

modern

classics .

Coonawarra

Cabernet

often

displays

distinctive

mint

/

eucalyptus

flavours

accompanying the black fruit

（

black cherry

）

and oak notes

（

toast , vanilla

）

. Margaret River

in Western Australia produces varietal Cabernet Sauvignon and Cabernet- Merlot blends . These

generally have high tannin levels , with black fruit and herb flavours

（

blackcurrant , blackcurrant

leaf )

THE FLAVOURS OF PINOT NOIR

Pinot NOir is a black grape variety with thin skins,and the resulting wines

are usually light in colo

ur with low to medium levels of hot

regions,it loses its delicate flavours ,and the wines are excessively jammy.

It likes moderate or cool climates,though in regions that are too cool,

the grapes will not ripen and the wines will have excessive vegetal flavours (cabbage,wet leaves).I

n a few regions,the right balance is found,and the

resulting wines display red fruit(strawberry,r

aspberry,cherry),with vegetal

and animal nuance(wet leaves,mushroom,gamey-meaty aromas)

.

Some Pinot Noirs are able to develop great complexity with age. However, except for the very

best

wines

from

Burgundy,

most

Pinot

Noirs

are

best

consumed

while

they

are

youthful

and

is common to age the best Pinot Noirs in oak, but the toast and vanilla notes of new oak

can easily overpower this variety

’

s delicate flavours.

PREMIUM PINOT NOIR REGIONS

4

Red Burgundy

The

classic

region

for

Pinot

Noir

wines

is

in

Burgundy(Bourgogne).This

is

where

Pinot

Noir

’

s

fussiness is most fully exploited : wines from the different villages show slightly different aspects

of

this

variety,

so

they

are

given

their

own

appellations.

A

Bourgogne

AC

should

be

a

medium-bodied red with a balance of red-fruit and savoury aromas, light tannins and medium to

high

acidity.

Wines

from

the

individual

villages,

such

as

Gevrey- Chambertin

AC,

Nuits-Saint- Georges AC, Beaune AC and Pommard AC, generally offer more intensity, complexity

and length, particularly those from Premier Cru vineyard sites within the villages. Grand Cru Red

Burgundies, such as Le Chambertin AC are the most powerful, long-lived and complex Pinot Noir

wines in the world. They sell at very high prices because of their quality and rarity.

Other Premium Point Noir Regions

New Zealand shows the greatest promise as a source of pinot Noir wines to rival the best from

Burgundy. These wines are generally more full- bodied

，

with lower acidity and more intense fruit

than

the

wines

from

Burgundy.

Spicy

notes

often

accompany

the

red

fruit

flavours

（

cherry

，

strawberry

）

.Martinborough and Central Otago make the ripest, most intense New Zealand Pinot

Noirs. The variety is also grown in Marlborough, where a lighter style is made, and much of the

fruit is used for sparkling wine.

Most of the regions in California are too hot for good quality Pinot Noir, but good examples can

be

found

in

Carneros

and

in

cooler

parts

of

Sonoma

County

such

as

the

Russian

River

Valley.

Californian

Pinot

Noirs

tend

to

be

full- bodied.

Most

are

intensely

fruity

,

but

some

display

pronounced animal and vegetal characteristics (leather, meat, wet leaves). A suitably moderate

climate

is

found

further

north

in

Oregon,

where

some

very

high-quality

Point

Noir

wines

are

produced.

Most Australian regions are too hot for Pinot Noir,though some premium quality wines are

bein

g made in sites that benefit from the cooling effects of ocean brezzes or altitude, such as the Yarr

a Valley.

The Casablanca Valley in Chile is emerging as a source of intensely fruity Pinot Noirs,oftenwith fla

vours of strawberry jam. South Africa also makes some high quality Pinot Noirs,in small quantities

,from coastal sites.

K-PRODUCTION REGIONS FOR INEXPENSIVE POINT NOIR

Because Point Noir is such a tricky grape to grow, there are few inexpensive sources. Many of the

regions that produce large volumes of inexpensive varictal wines sch as Central Valley

（

California

）

,

Riverina(Australian) and most of the Vin de Pays Oc are simply too hot for Piont Noir. The main

source of inexpensive Pinot Noir is a Pinot Noirs vary widely in are

solft,light

and

strawberryish;Others

can

have

astringcant

tannins

or

taste

of

cooked

fruits

(prune,strawberry jam).

PINOT NOIR IN BLENDS

Pinot Noir produces its finest still wines unblended

（

though it is used as a component of many

sparkling wines, including most Champagne). The most commonly found blends are the basic Red

Burgundies. These are blends of Pinot Noir with Gamay Apart from a few obscure exceptions, a

red wine labelled Bourgogne AC will be 100%

Pinot Noit

Cabernet Sauvignon and Merlot

These two grape varieties are often grown together and blended together. Merlot is often

added

to

Cabernet

Sauvignon

to

produce

a

wine

that

is

more

easily

drinkable,

as

the

Merlot

supplies

softness

and

body

to

an

otherwise

quite

austere

wine.

Cabernet

Sauvignon

is

often

added to Merlot to add tannin, acidity and aromatic fruit. The classic region for such blends is

Bordeaux,

but

it

is

common

for

a

small

amount

of

blending

to

occur

in

New

World

varietally

labelled wines, even though this is not mentioned on the label.

THE

FLAVOURS

OF

CABERNET

SAUVIGNON

Cabernet

Sauvignon

is

a

black

grape

variety

that

gives

deeply

coloured

wines

that

have

lots

of

tannin

and

acidty,

and

strong

aromas.

Typical

flavours

include

black

fruits

(blackcurrant,black

cherry),often

accompanied

by

vegetal

notes

(bell

pepper,mint,cedar).Oak

is

frequently

used

to

age

the

premium

wines,

softening

the

tannins

and

adding

oaky

flavours(smoke

,vanilla

,coffee).

Cabernet

Sauvignon

needs

a

moderate

or

hot

climate

;it

cannot

ripen

in

cool

climates

or

cool

years.

Wines

made

from

under-ripe

Cabernet

Sauvignon

can

be

very

harsh

and

astringent

with

unpleasant

herbaceous

flavours

.

Wines

from

hot

climates

are

fuller-bodied,

with

softer

tannins,more

black

cherry

fruit

and

a

less

herbaceous

charater.

Because

of

the

intense

fruit

flavours,and

high

levels

of

tannin

and

acidity,Cabernet Sauvignon is a good variety for making wines that age well.

THE FLAVOURS OF MERLOT

Merlot

is

also

a

black

grape

variety,it

gives

wines

that

are

lass

aromatic,with

less

intense

flavours and lighter tannins and acdity than Cabernet Sauvignon,but generally whit more body

and higher rs typically fall into one of two groups depending in how ripe the grapes

common international style,made from grapes grown in hot climates or over-ripe grapes

grown in moderate climates,shows a black fruit character

（

blackberry,black plum,black cherry

）

,

full body,medium or low acidity,high alcohol and medium levels of gentle super- rip

e versions display fruit cake and chocolate common is a more elegant style,possible