Lesson 3 Wines 101 – Introduction to Wines（教训3 101 -介绍葡萄酒的葡萄酒）.pptVIP

Lesson 3Introduction to Wine The unique geographic beverage of the World Lesson 3: Introduction to Wine  Lesson Overview 3.1 Introduction 3.2 The production of wine 3.3 Producing alcohol from grapes 3.4. The components and flavours of wine 3.5 The main stages of wine production 3.6 Labelling 3.7 Tasting wine 3.8 Sparkling wine 3.9 Wine and food 3.10 Storing wine Summary / Conclusion References Lesson 3: Introduction to Wine  Aims and Learning Outcomes of the Lesson On completion of this lesson the learner will be expected to be able to; Explain the major factors which influence the production of all wines Describe the classification, main stages of production, labelling and appellations systems used in wine making. Recommend wines to ideally pair with all foods. Outline best practice techniques to taste, talk about and correctly store wines. Lesson 3: Introduction to Wine  3.1 Introduction Wine in the bar today is extremely dynamic; the market has undergone huge growth since the early 1990s. Wine is now an everyday commodity enjoyed by many people regardless of their social status. Although wine education is now widely available the majority of bar and hospitality staff have a limited but growing knowledge of wine. The major reason for the bartender to share the knowledge of the sommelier is the current change of lifestyle, fashion, health and lifestyle choices are helping to change drinking habits. Wine and its story are unique, civilised consumption of this beverage have helped to promote it’s positive aspects, people might be drinking less but they are insisting on a better quality of wine. Lesson 3: Introduction to Wine 3.1 Introduction (continued)  [ History and Evolution of Wine ] Wine takes its name from the old English word win, which is pronounced wean, which in turn is based on the