雪利酒英文简介 12月9号前要搞定啊!!!
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发布时间：2022-04-30 16:10
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热心网友
时间：2022-06-27 03:47
雪莉是一种比较浓的葡萄酒，产于西班牙的雪莉镇附近，在西班牙语里面叫做vino de Jerez.
The word "sherry" is an anglicization of Jerez. In earlier times, sherry was known as sack (from the Spanish saca, meaning "a removal from the solera"). "Sherry" is a protected designation of origin since 1933; therefore, all wine labeled as "sherry" must legally come from the Sherry Triangle, which is an area in the province of Cádiz . Jerez到了英文里就变成Sherry，本来在西班牙语里面的大概意思就是注满阳光的酒，"Sherry"这个词是受产权保护的。从1933年开始启用，只有来自Cadiz（可迪慈）省的雪莉三角洲的酒才能用sherry这个名字。
After fermentation is complete, sherry is fortified with brandy. Because the fortification takes place after fermentation, most sherries are initially dry, with any sweetness being added later. In contrast, port wine (for example) is fortified halfway through its fermentation, which stops the process so that not all of the sugar is turned into alcohol.
发酵结束后，雪莉再由白兰地加浓，大多数雪莉开始加入甜味的时候比较涩，不过由白兰地加浓后可以避免所有的糖分转化为酒精
Sherry is proced in a variety of styles, ranging from dry, light versions such as finos to darker and heavier versions known as olorosos, all made from the Palomino grape. Sweet dessert wines are also made, from Pedro Ximenez or Moscatel grapes. Sherry is regarded by many wine writers as "underappreciated" and a "neglected wine treasure"
雪莉酒有各种口味，涩的，淡的，甜味餐后酒等等，不过都由帕罗米诺葡萄酿造而成。并且，雪莉被很多酒评论家定义为“被埋没许久的酒中珍品”
2004年，我在荷兰海牙酒店管理学院读书的时候，做过一个和你这里要求几乎一样的Presention演讲，今天凭借记忆大致回忆了一下，尽量免去了一些干涩难懂而且发音很难的西班牙地名等专有名词。便与你理解和记忆。希望对你有所帮助。
水平有限，还希望各位专家评品指正。
热心网友
时间：2022-06-27 03:48
SHERRY
True Spanish Sherry is the proct of one particular variety of grapes grown on a very special kind of soil in an intensely hot climate, fermented by an indigenous group of yeast species, and oxidized, blended, aged and fortified in an involved technique. All these factors, together, shape the nature of a true Sherry. No one outside the recognized Sherry region close to Jerez in southwestern Spain has been able to proce an identical proct. Even the wines of Montilla, which is only about forty miles to the north-east are recognizably different, and may not be sold as Sherry.
Winemakers of many lands have long sought to imitate Sherry. They have proced some wines which come close enough to be attractive to a large market. This is about what the average home winemakers can do.
All true Sherry is made from the Palomino grape, a very neutral white variety. The hillsides around Jerez look like the sides of a Pinto pony, with big rounded patches of white soil standing out sharply in an otherwise red-brown landscape. The white soil is called "albariza", and the brown soil is called "barro". All of the Palomino grapes for Sherry are required to be grown on the white soil, which is chalky. Other grapes, one of which we are familiar with Pedro Ximenez, are grown on the brown "barro".
At harvest, in late September, the grapes are relatively high in sugar and low in acid, having been subjected to an intensely hot summer. Tartaric acid (or formerly "yeso", a crude calcium sulphate), must often be added to adjust the acidity, and SO2 may be added.
Fermentation is allowed to proceed without temperature control. Given the warm climate the fermenting juice must approach 25°C to 27°C, or about a maximum for survival of the yeast. Pure yeast cultures are not added. Fermentation is carried out by a mix of several yeast species carried naturally on the grapes. It is considered that these yeasts probably act sequentially, and each contributes to the ultimate character of the wine. Fermentation is carried out in Sherry butts of about 500 liters capacity or in moderate-sized tanks. Butts are filled only about 3/4 full.
On completion of fermentation the wine, if in butts, is left on its lees in its original butt. Within a week or so some of these begin to develop a surface skin of flor yeast. The flor yeast is not an organism which happens to find its way into the young wine, or was placed there by the winery, it is one of the yeasts carried in on the grapes. Unlike most other yeasts it grows as a surface "skin" on developing wines that are exposed to air, and which have reached an alcohol content of 14.5% to 15.5%.
At about this time each butt of new wine is examined in order to ascertain in what style it is developing. Those showing strong growth of flor are marked as destined to be fino sherries, and perhaps eventually amontillados.
Those without flor are marked as destined to become something in the "oloroso" family of sherries. The style into which each butt chose to develop was formerly quite unpredictable. Today the sherry makers are beginning to learn how to guide each butt towards a chosen style.
Wines that have developed a flor, and are destined to become finos, are left without fortification at this stage. Wines without flor, and destined to be olorosos, are fortified now to about 20% alcohol, this ensuring that they will not subsequently develop a flor.
From this point each butt moves into the first stage of the "solera" system, the "criadera" or nursery, in which it will stay until it has proven its direction of development. Each winery, or "bodega" has quite a number of soleras, each aiming to turn out a particular style of sherry that will remain very constant from year to year.
A solera is a large group of butts of sherry of eight or ten or more vintages. It is organized and managed so that the oldest, and last, butts proce a complex blend that derives from every younger butt. In each year from 5% to 30% of the wine from the oldest butts is removed to be prepared for sale. Each of those oldest butts is then refreshed with wine from all of the next oldest butts. This process of refreshment is continued back to the youngest wine in the solera.
Sherry from a solera is virtually never sold as it is, but is made up into blends with sherry from other soleras. The aim is that a blend which has proven to be popular in the market place may be reproced very accurately in each year, regardless of the year-to-year differences along the way.
All sherry is made fully dry, but some of it is sweetened for export to the "sweet-tooth" countries. Most sweetening is done with boiled-down juice of the Pedro Ximenez grape. The caramelization of the sugar as the juice is boiled provides the nutty brown colours we associate with the sweet olorosos .
评价与口感描述
PRINCIPAL SHERRY STYLES:
1. Manzanilla: - similar to fino, but lighter. Made at Sanlucar de Barrameda near Jerez. Very dry.
2. Fino: - pale and dry. Much used as an aperitif, or with "tapas" (snacks) in late afternoon.
3. Amontillado:- an aged fino, softer, darker, and sometimes off dry. A favourite with soups.
4. Palo Cortado:- intermediate between a fino and an oloroso. "Dry Sack" is an example. Dry to medium.
5. Oloroso:- available dry, but usually sweet. "Nutty Solera" is an example. Very sweet olorosos are sometimes termed "Amorosos".
【英语牛人团】
热心网友
时间：2022-06-27 03:48
雪利酒（Sherry）是又一款世界名酒，17度。独产于西班牙南部赫雷斯地区，由精选的西班牙名贵葡萄酿造，熟化期至少为5-8年，酒香醇厚，回味无穷，是葡萄酒中的上品。雪利是赫雷斯的英文地名，雪利酒也因此而得名。它与法国同样以产地命名的"波而多""香槟"并驾齐驱，成为当时西欧上层社会待客的佳品和地位尊贵显赫的象征。 在欧美国家常用雪利酒敬客，也用于餐前、餐后或佐餐，令人们充分享受到美酒佳肴所带来的至高无上的情趣
没有英文的哦
太难哩
