In foreign countries, wines are first distinguished by their alcohol content. More than 24% of them are called spirits, and less than 24% are called wine. In China, they are called wine and fruit wine. Spirits can be divided into whisky, brandy, vodka, rum, gin and highly alcoholic sweet wine manna according to different raw materials.

brandy

Brewed with grapes as raw materials, it is generally golden yellow liquid, which contains the mellow fragrance of fruit. Grades are distinguished by (V.S.), (V.S.O.P), (Napoleon), (X.O.), etc.

According to the region, it can be divided into cognac, a French cognac, and two kinds that are not produced in this region.

Cognac, together with remy martin, hannis Hennessy, Napoleon KuVossier and Martell, is known as the Four Warriors of Cognac, which is very popular in the market.

Remy martin is stronger, stronger, so-called Rush. Hennessy is soft and smooth, so-called pure. Courvoisier is slightly sweet. Martell is a little sour.

whisky

It is mainly brewed with different kinds of wheat, generally light brown liquid, and of course pure white, which contains rich fragrance, especially in China, where the bottle cap is often opened and the room is full of fragrance. Its grade is distinguished by the year of the wine. Scotch whisky is short for Scotland.

Johnnie walker Reid is about six years old. The year of johnnie walker Black is around 12. The year of gold in johnnie walker is about 18. The year of johnnie walker Blue is about 3 1.

vodka

It is brewed from potatoes. It is a colorless liquid with strong alcohol smell and no fragrance. No matter what brand and price, if you drink it directly, choose the one with good quality and expensive price. If it is used to mix wine, you can choose the one with low price, because you can't drink the original flavor after brewing.

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It is made of juniper, colorless and transparent liquid, with the taste of pine nuts, slightly dry, but a little sour; Most people use it with wine.

Rum

The raw material is sugarcane, and the darker the wine color, the longer the year. It can be drunk directly with ice, but it is also widely used to mix wine.

sweet wine

There are many kinds of this wine. Irish cream is a sweet wine as white as milk, and many people add it when drinking coffee or milk. Amarato is an almond liqueur, which can be drunk directly with ice, but it is mainly used in coffee, milk and cakes. Grand Marnier is an orange liqueur, usually drunk in a small glass with ice cubes.

wine

The alcoholicity of white sour wine, Chablis, Chardonnay and Grey Pi Nuo is 1 1~ 13%.

The alcoholicity of red sour wine, Burgundy, Cabernet Sauvignon and Merlot is 10~ 13%.

White sweet wine, white wine, white wine, musk wine and ice wine with alcohol content of 8-20%.

Red liqueur with 8-20% alcohol content of Porter and Concord grapes.

Champagne: place name, wine name.

It is difficult to know which country/producing area first produced sparkling wine. What is certain now is that according to international law, only in the champagne area of France can the qualified sparkling wine be crowned as champagne. The main wine grapes are Chardonnay, Pinova and Pinote Munir (Meunier means mill in French). It is worth noting that the latter two are red grapes. For the manufacturing process of champagne, please refer to the champagne law. The quality of champagne depends on the balance between wine and acid, the thickness and smoothness of bubbles.

Claret- British called Bordeaux red wine.

Britain calls Bordeaux red Wine claret, which means clear in English. There are two theories about the origin of this title.

1. In the past, the wine was dry and strong, while the Bordeaux wine was relatively light.

2. Bordeaux red wine has a high level and clear color, and the wine in other producing areas is turbid.

CLAH wine-a red grape wine produced in southern France.

Doc (Denominazione Diorigine Control ATA)-Italian licensed wine

* * * There are 230 places of origin that can be classified into this level. The yield and variety must meet the requirements of laws and regulations. The conditions are similar to those of AOC in France.

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High-end wines from Bordeaux and Burgundy, France, were sold in the form of futures before listing. After the grapes harvested this year are brewed, they will be transferred to oak barrels for aging. The following spring, the winery sold the wine to the merchant at the agreed price. In the future, these wines will be bought and sold in the market in the form of futures. It will be two years before the wines will be listed one after another and become spot. Take 1995 wine as an example, the futures price is 1996 and the delivery is 1998. If you bought 1995 wine before 1998, it must be inferior wine, because the aging time of first-class wine in oak barrels is 18-24 months.

Strengthen wine- and spirit

A kind of wine. Brewers add spirits (Porter) before fermentation or spirits (Shirley) after fermentation to increase alcohol concentration. Besides Porter and Shirley, Madeira is also one of the famous spirits. It takes more than 20 years to add quality spirits.

Dining wine in Landwein region

German name. 1982, table wine is one level higher than Tafelwein, and the same level as French vindepays. For 17 producing area, the producing area must be displayed on the wine label. Grapes produced by Sudbadischer and Unterbadischer need 53 Oe, and other producing areas need 47 Oe. The wine must be not sweet (Troken) or slightly sweet (Halbert Rocken).

Spu mante(spoon-mahn-tay)- sparkling wine

Italian names, such as "AstiSpumante".

Tafelwein- basic table wine

German, that is, French vindetable, wine grapes must come from four designated producing areas-Rhine-Moselle, Neckar, Bayern and Oberhein. Except for the grapes produced by the latter, it needs 50 Oe, and other producing areas need 44 Oe.

Trocken(TROCK-en)- German meaning of "dry" wine

Wine in wine producing area

That is, French high-end table wine is one level higher than VindeTable. In order to make wine more credible and increase exports, France established VindePays system in 1979. Wine that meets this grade must be marked with the place of origin and brewed with legal grapes. Only 80-90 quarts of wine with allowable alcohol concentration, sulfur content and even acidity can be produced per hectare.

French table wine

The lowest grade of French wine. There are no special restrictions, except that sugar is not allowed in the grape pulp, and wine exceeding 100 stone per hectare cannot be produced in the vineyard.

Classification of Whisky: Whisky is made from malt or grain, which is saccharified and fermented, then distilled, and finally matured in oak barrels to make it amber, which is the most basic difference between whiskey and other distilled spirits. With the popularity of whisky, the world has developed into five major whisky producing areas: 1 > Scotch whisky 2 > Irish whisky 3 > American whisky 4 > Canadian whisky 5 > Japanese whisky.

(1) Scotch Whisky There are four regions in Scotland that produce whisky, namely Highland, Lowland, Campbell Town and Hisler. The products produced in these four regions have their own unique styles. The preparation of scotch whisky needs six processes, namely, barley soaking and germination → malt drying and stirring → adding water to the tank for saccharification → adding yeast to the barrel for fermentation → twice distillation → aging and mixing. The prepared scotch whisky is provided with its flavor by malt whisky. Grain whisky has a light taste and short brewing time, accounting for 60 ~ 70% of the whole scotch whisky when blended. The blended whisky has a relatively poor taste and still needs to be aged in oak barrels. In the brewing process of scotch whisky, the soaked malt needs to be dried on peat, so the finished wine contains smoky flavor. During storage, the rough taste of wine was gradually absorbed by oak barrels, and the color of the barrel gradually penetrated into the wine, so the color of the finished wine was light amber. Scotch whisky must be aged for more than 5 years before drinking. Ordinary finished wine needs to be stored for 7-8 years, and mellow whisky needs to be stored for more than 10 years. Usually, whisky stored for 65,438+05-20 years has the best quality, and the color and fragrance of the wine are excellent at this time. The quality of whisky stored for more than 20 years will gradually deteriorate, but after bottling, the quality of whisky will never change. Scotch whisky has a unique style, reddish brown color, clear and transparent, slightly smoky smell, dry, mellow, mellow and soft taste, and the alcohol content is generally between 40-43 degrees. An important criterion for measuring scotch whisky is the sense of smell, that is, the smell of wine. Scotch whisky is one of the best whiskies in the world.

Scotch whisky can be divided into pure whisky and mixed whisky. The so-called pure whisky is made of one raw material, usually referring to pure malt whisky, while mixed whisky usually refers to grain whisky and blended scotch whisky.

1. Single malt whisky is made from malt roasted on open-air peat. After fermentation, it is distilled in a pot distiller, then aged in a special wooden barrel (made of an American white oak, the inner wall needs to be baked before use), and diluted before bottling, and the alcohol content is above 40 degrees. Most people think that the peat flavor of this single malt whisky is too strong to accept, while the original malt flavor of mixed whisky has been diluted and the smell is more attractive. So when it comes to whisky, most of them refer to mixed whisky. The famous brands of single malt whisky are: Gryffindor, Tomatine and Karihu. Granli, Granli Witt, Great Britain, mccarron. Highland Park, Agelii, Spring Bank.

2. Grain Whiskey Grain Whiskey uses cereals such as oats, wheat, rye and corn as raw materials. Barley accounts for only 20%, which is mainly used to make malt and as saccharifying agent. The taste of cereal whisky is very dull, almost the same as that of edible alcohol. It belongs to low-alcohol spirits and is mainly used to mix other whiskies. Grain whisky is rarely retailed.

3. Blending Scotch Whiskey Blending Scotch Whiskey is a mixture of single malt whisky, grain whisky or edible alcohol. If edible alcohol is added during blending, it will generally be indicated on the trademark. Blending whisky is a highly technical job, usually mastered by excellent bartenders. When blending, we should not only consider the blending ratio of pure miscellaneous grains, but also consider the characteristics of the year, origin and taste of various blended liquors. The blending of whisky is different from cognac (famous cognac and brandy). When blending, you don't taste with your mouth, but judge blending with your sense of smell. When the smell is difficult to distinguish, apply a little wine on the back of your hand to volatilize its fragrance, and then smell it carefully to identify it. Well-known manufacturers rely on their excellent winemaker experience and technology, as well as unique and confidential blending equations, to prepare a new taste that is more enjoyable than the original single raw material. According to incomplete statistics, there are more than 2,000 blending methods of scotch whisky, but only about 100 kinds of scotch whisky can reach excellent level after blending, so it is all the rage and its sales volume is much higher than other mixed whiskies. The most famous and highest-yielding brands in Britain, "Red Square" and "Black Square", are blended from 40 kinds of original wine samples. After several years of blending and storage, the smoky taste of whisky has been diluted, and its fragrance is more attractive, which is the essence of scotch whisky. Whisky is usually divided into ordinary and advanced. Generally speaking, the dosage of single malt whisky is between 50% and 80%, which belongs to high-grade blended whisky. If the proportion of grain whiskey is greater than that of single malt whiskey, it is ordinary whiskey. High-grade whisky should be stored in oak barrels for more than 12 years after blending, while ordinary whisky can be sold after blending for about 8 years. The famous products of standard whisky are: ballantine fenster (Be 1 1's), Red Label, White Horse, Tall John and Teacher Wei. Famous products of premium whisky include: Gold ballantine, ballantine 30 Years, Haig Dimple, Grant, Logan, johnnie walker Black Label and premium whisky. Strat bconon, ballantine 17, Old Parr, Chivas Regal, Chivas Regal Salute, etc.

When drinking scotch, you use a classical glass. This wide but not deep flat glass is more conducive to the performance of Scottish whisky style. Scotch whisky is drunk before or after meals, and the standard dose is 40 ml per serving. It can be drunk directly, with ice, water or used to make cocktails.

(2) Irish Whiskey It is said that Irish whisky has been made for at least 700 years. Some experts and authorities believe that distillation technology originated in Ireland and later spread to Scotland. Irish whiskey is made of 80% barley, mixed with wheat, rye, oats, corn and other ingredients. The production process is basically the same as that of scotch whisky, but it does not require complicated blending like scotch whisky. In addition, Irish whiskey has no smoky taste, because anthracite is used instead of peat when malt is smoked, and Irish whiskey is generally aged in 8~ 15 years, and its maturity is also high, so its taste is soft, moist and slightly sweet. Distilled liquor is usually as high as 86 degrees, diluted with distilled water and aged, and the alcohol content is 40 degrees when bottled and sold. Famous products are: John Ball and his son, George H.W. Mills, John F. Jameson's father is John Jameson and his son Paddy Tularmor Lu. Irish whiskey is mellow and moderate in taste, so people seldom drink it, and it is generally used as the base wine of cocktails. The famous Irish coffee is a hot drink based on Irish whiskey. The preparation method is as follows: firstly, warm the cup with an alcohol stove, pour in a small amount of Irish whiskey, light the wine with a torch, rotate the cup to make the wine evenly spread on the cup wall, add sugar and hot coffee, and stir evenly. Finally, add whipped cream to the coffee and drink it with a glass of ice water.

(3) American Whiskey American Whiskey and Scotch Whiskey are made in a similar way, but the grains used are different, and the purity of distilled alcohol is lower than that of Scotch Whiskey.

1. Pure whisky refers to neutral alcohol made from corn, rye, barley or wheat, which is brewed and stored in carbonized oak barrels for at least two years without mixing other whiskies or grains. This wine is subdivided into four categories: (1) bourbon. Bourbon is the place name of Kentucky, so Bourbon whisky is also called Kentucky Direct Bourbon whisky. It is fermented and distilled from 565,438+0-75% corn kernels, aged in new white oak barrels baked on the inner wall for 4-8 years, with amber color, rich original flavor, mellow and soft taste, long aftertaste and high alcohol content. According to the American wine law, this name can be used as long as the product meets the following three conditions: first, corn accounts for at least 51%of the raw materials for brewing; Second, the degree of distilled liquor should be in the range of 40~80 degrees; Thirdly, it is stored in new carbonized oak barrels with an alcohol content of 40~ 62.5 degrees, and the storage period is more than 2 years. So Illinois, Indiana, Ohio, Pennsylvania, Tennessee and Missouri also produce bourbon, but only those produced in Kentucky can be called Kentucky pure bourbon. (2) Rey whisky is made of rye and other grains, with a content of over 565,438+0%, amber in color and different in taste from bourbon. (3) Corn whiskey is made of more than 80% corn and other grains and aged in old charcoal oak barrels. (4) Bonded whisky is a pure whisky, usually bourbon or rye whisky, which is brewed under the supervision of the US government. The government does not guarantee its quality, but only requires that it be aged for at least four years, and the alcohol purity when bottled is 100? It must be brewed by wineries and bottled by the government.

2. Blended whisky is a mixture of more than one single whisky and 20% neutral grain alcohol. When bottled, the alcohol content is 40%, which is often used as the base wine of mixed drinks. There are three kinds of * * *: (1) Kentucky whisky, which is a mixture of pure whisky and neutral grain alcohol produced in this state. (2) Pure blended whisky is a mixture of two or more pure whiskies, but neutral grain alcohol is not added. (3) American blended light whiskey is a new kind of American wine, which is made of no more than 20% pure whiskey and 80% light whiskey, and the alcohol purity is 100proof.

3. Light whisky is a new whisky approved by American government. When distilled, the purity of alcohol is as high as161-189 proof, with light taste and aging in old barrels. The dosage of 100Proof pure whisky added to low-alcohol whisky shall not exceed 20%. In the United States, there is also a kind of wine called sour mash whiskey, which is distilled by adding old yeast to the raw materials to be fermented, and the ratio of old to new is 1: 2. This kind of fermentation is relatively stable, and Apollo's side wine is mostly used. It was invented and used by Belia Craig in 1789. Pennsylvania, Kentucky and Tennessee in the western United States contain calcium in their water, which is the most important condition for whiskey brewing, so these areas are the centers of whiskey brewing in the United States. The famous American whiskies are: Mark, Ten Tall, Four Roses, Jack? Jack Danny, Sigwan's 7th crown in Sigri, Grandpa, Old Crown, Old Foster Head, Old Turkey, Ivan? Ivan Williams, Jim Bean, Wild Turkey. The drinking method of American whisky is roughly the same as that of Scottish whisky, and sometimes it is often mixed with cola.

(4) Canadian whiskey Canadian whiskey is more famous abroad than at home, and its raw material composition is limited by national laws and regulations. The main brewing raw materials are corn and rye, and some other grain raw materials are added. But no grain exceeds 50%, and each winery has its own formula, and the proportion is kept secret. Canadian whisky needs to be distilled twice in the brewing process, then aged in oak barrels for more than 2 years, and then mixed with various spirits and bottled, with an alcohol content of 45 degrees when bottled. Generally, wines on the market are aged for more than 6 years. If it is less than 4 years old, it must be marked on the bottle cap. Canadian whisky is brownish yellow, rich in flavor, light and comfortable, full-bodied and famous for its elegant style. According to experts' analysis, the reasons for the unique taste of Canadian whisky are as follows: (1) Canada's light cold climate affects the texture of grains; (2) Good water quality and unique fermentation process; (3) Liquor should be blended immediately after distillation. The famous products of Canadian whisky are: Canadian Club, Segram's V.O. and rice? Gayness (I Guinness), Xin Lei (Shen Li), Withers (Wise). Canadian house. Canadian whisky can be drunk before or after meals, directly or mixed with Coca-Cola or 7-up soda. According to the brewing method, Japanese whisky can be divided into malt whisky and grain whisky. Japanese whisky is malt whisky or grain whisky mixed with alcohol or other spirits.

How to drink whiskey: Japanese people like to drink whiskey by adding water (so-called "water") or ice cubes, and some people think that only pure drinking can obtain the authenticity of whiskey. But in Scotland, bartenders will also mix whiskey with equal proportion of water to help release the aroma; Drinking whiskey mixed with water doesn't seem to be a sin. In Scotland, the largest producing area of whisky, there are no fixed rules to follow. The most important thing is to experience it yourself and find a way that suits your feelings.