摘要： 2016年12月12日，红酒回顾红酒天下携手亚洲首位葡萄酒巨匠李志延为葡萄酒喜爱者贡献了一场精采的天下葡萄酒品鉴直播。本文为巨匠泛起这场直播的葡萄视频以及部份精选下场。 ABSTRACT： Hosting by wine-world.com,酒照巨匠 the first live broadcast by Jeannie Cho Lee MW finished on Demcember 12th. Here we present you the full video and some selected questions asked by wine lovers.

2016年12月12日，红酒天下携手亚洲首位葡萄酒巨匠李志延（Jeannie Cho Lee MW）为葡萄酒喜爱者贡献了一场精采的料李葡萄酒品鉴直播。直播中，志延直播李志延巨匠现场品鉴了2012年博塞贝戈酒庄红葡萄酒（2012 Chateau Beau-Sejour Becot,红酒回顾 Saint-Emilion Grand Cru Classe, France）等4款名庄佳酿，寓知识于琼浆之中，天下与巨匠一起分享对于葡萄酒的葡萄配合见识。此外，酒照巨匠李志延巨匠还回覆了一些葡萄酒喜爱者的料李下场。本文为巨匠泛起这场直播的志延直播视频以及部份精选下场。

如下是红酒回顾这次直播部份精选下场：

1. 往年勃艮第（Burgundy）蒙受了严正的冰雹以及霜冻，因此咱们是天下否可能称2016年对于勃艮第来说是糟糕的一年？

　　答：对于勃艮第来说，往年简直是葡萄难题的一年，以是巨匠在选酒时需要加倍谨严。可是对于一些顶级葡萄酒商来说，他们依然可能酿造出上好的葡萄酒，好比前多少周我就在勃艮第品味到了良多好酒。总体来说，2016年勃艮第红葡萄酒的展现会比白葡萄酒好。

　　李志延原文：It was a difficult vintage for Burgundy so you need to be careful, but the top producers which I just tasted a few weeks ago in Burgundy made very good wine. Reds are better than the whites in general.

　　2. 波尔多（Bordeaux）以及勃艮第近些年有哪些不错的年份，可能推选一下吗？

　　答：对于波尔多，我推选200五、200九、2010以及2015；2001以及2006这两个年份也颇为不错，但被低估了。对于勃艮第，我推选200二、200五、200九、2010以及2015；200七、2008及2012则是三个被低估了的好年份。

　　李志延原文：For Bordeaux I reco妹妹end 2005, 2009, 2010 and 2015. Vintages that are very good but under-rated are 2001 and 2006. For Burgundy I reco妹妹end 2002, 2005, 2009, 2010 and 2015. Under-rated Burgundy vintages are 2007, 2008 and 2012.

　　3. 波尔多左岸与右岸的葡萄酒气焰有何差距？

　　答：左岸的红葡萄酒因混酿中梅洛（Merlot）的比例较低，以是艰深单宁更紧实，口感没那末清新，果味不右岸丰硕，而右岸的红葡萄酒口感更苦涩，带有更多李子的风韵，更易在年迈时饮用。

　　李志延原文：Left bank reds have firmer tannins and are less fleshier, have less generous fruit because there is less Merlot used in the blend while Right bank wines are sweeter, more plu妹妹y and easier to enjoy young.

　　4. 圣埃美隆（Saint-Emilion）以及波美侯（Pomerol）有甚么差距？

　　答：这个下场我在直播历程中回覆过，可是从本性上说，这是由于他们种植的葡萄种类差距、土壤规范有所差距，从而导致各产区葡萄酒气焰差距；圣埃美隆主要为石灰石土壤，种植着品丽珠（Cabernet Franc）以及梅洛（Merlot），波美侯则主要为粘土，种植着梅洛。

　　李志延原文：I answered this during the livestream, but essentially, it is the grape varieties planted as well as the soil that brings out different characteristics in their respective regions: St Emilion for Cabernet Franc and Merlot on limestone and Pomerol for Merlot on clay.

　　5. 圣埃美隆Grand Cru以及Grand Cru Classe有甚么差距？

　　答：正如我在直播中所说，圣埃美隆法定产区（Saint-Emilion Grand Cru）以地舆位置为散漫凭证，它搜罗数百个破费商。而圣埃美隆列级酒庄（Saint-Emilion Grand Cru Classe）酒庄的审核尺度加倍严厉，品质要求更高。圣埃美隆每一10年都市对于这些酒庄妨碍重新评定，确保它们抵达品质要求。适宜这一条件的酒庄不到100家。

　　李志延原文：As I mentioned in the livestream, St Emilion Grand Cru has several hundred producers and is based on geography whereas Grand Cru Classe has stricter, higher quality standards including a tasting component of the last 10 vintages for the chateaux which has to meet quality levels. Grand Cru Class wines make up less than 100 chateaux.

　　6. 酒评家每一每一会用“失调”来表彰一款酒，可能说说作甚“失调”吗？

　　答：红葡萄酒的“失调”指葡萄酒中风韵的浓郁度以及品质与酒的妄想（搜罗单宁、酒体、酒精含量、酸度）相互熏染的服从。这些因素之间相互失调，不会有某种因素过于突出，而是相互“陪衬”。

　　李志延原文：Balance in red wine is how the intensity and quality of flavors interact with the structure of the wine which includes tannins, body, alcohol and acidity. All elements must be in balance, not over-powering the others but rather heightening and complementing each other.

　　7. 颗粒感的质地指的是？

　　答：颗粒感指的是葡萄酒单宁紧致，好比一款品质艰深的年迈马尔贝克（Malbec）葡萄酒，它的单宁会牢牢捉住舌头，而不是让人感应顺滑概况柔顺。

　　李志延原文：Grainy means the tannins are grippy like a young, moderate quality Malbec where the tannins grip your tongue rather than glide over it smoothly.

　　8. 若何感知单宁？若何界说一款酒的单宁是“柔顺”的？

　　答：单宁是经由舌头来感知的。粗拙干涩的单宁尝起来像是在水中浸泡了很持久的红茶叶；而柔顺的单宁则像是部署了20-30年的陈年普洱茶，你能觉患上到单宁就在那边，但它在口腔中展现患上平顺滑腻。

　　李志延原文：Tannins are felt on the tongue; harsh, dry tannins taste like black tea leaves when the tea has been steeped in water too long. Soft tannins are like aged (20-30 yr old) pu'er tea where the tannins are there and you taste them but they feel smooth on your palate.

　　9. 假如一款酒具备皮革气息，是否剖析这款酒是老酒？

　　答：不用定，可是个别老酒概况会泛起皮革气息。不外年迈的西拉（Syrah）葡萄酒也可能带有相似皮革的气息（年迈的深色皮革气息）。

　　李志延原文：Not always but often older wines smell of leather. But young Syrah can also smell like leather (young, tanned leather).

　　10. 若何界说一款好的葡萄酒？

　　答：一款好的葡萄酒理当具备失调的架构、上佳的浓郁度、富裕条理的庞大风韵以及悠长的余味。

　　李志延原文：A wine that has balance, good intensity, layers of complex flavors and a long length.

　　11. 您是否介绍一下在您成为葡萄酒巨匠的历程中，甚么因素最为紧张？先天仍是一些其余因素？

　　答：先天并非成为葡萄酒巨匠的需要条件。你需要具备根基的品味、嗅觉能耐以及对于食物大风韵的鉴赏能耐。最紧张的一点是激情，它会不断向导你去品鉴与学习，开掘葡萄酒的天下。这对于一些人来说是一项使命，但你若喜爱葡萄酒，这便是一种享受。

　　李志延原文：In born talent is not necessary to be a Master of Wine. One needs basic tasting and smelling ability and an appreciation for food and flavors. The most important part is the passion which leads you to constantly taste, study and discover the world of wine. This can be considered 'work' for some, but if you love it, it is pleasure.

　　12. 对于刚打仗葡萄酒的人，您有甚么建议？

　　答：我建议可能先试验勃艮第大区级或者村落子级的红、白葡萄酒，如伯恩村落（Beaune）的红葡萄酒以及马贡村落（Macon）的白葡萄酒。伯恩村落的红葡萄酒个别单宁柔顺、轻捷，颇为易饮；马贡村落的白葡萄酒则果味浓郁，酒体中等，而且带有苹果以及梨的气息。这两种葡萄酒都颇为易饮。

　　李志延原文：I reco妹妹end starting with Burgundy regional or village level white or red - for example, a Beaune village red or a Macon white. The tannins in Beaune red are soft and light, easy to enjoy and for Macon white, the style is fruity, medium bodied with apple and pear notes. Both are easy to enjoy styles.

对于李志延巨匠的直播视频，咱们将会在近期配上中翰墨幕，敬请留意！（文/Shirley、Olivia、Joyce）