Could you tell me more about foreign wine?

Foreign wine is customarily called foreign wine, and many countries in the world have their own history and culture of producing wine. At present, there are many kinds of wines abroad, and the wine brands are even more varied. Famous wine producers are France, Britain, Germany, Italy, the United States, Russia, Switzerland, Spain and so on. One of the most famous is France. Brandy, champagne, red and white wine and various liqueurs produced in France are second to none. Followed by Britain, where gin and whisky are very popular. The unique smoky smell of scotch whisky makes it the best in the whisky family. German beer is famous for its long history. There are also vodka from the former Soviet Union and northern Europe, and Roman wine from Jamaica, which are famous far and near. Although the brewing industry in the United States started late, it also has famous bourbon.

The production processes of various liquors are different, but they can generally be divided into two categories: distilled liquor and brewed liquor. Distilled liquor is a kind of liquor which concentrates alcohol by distillation and improves the alcohol content in the brewing process. Alcohol is often 40% (often recorded as 40? ) above, so it is also called ghosts and gods. Before introducing foreign wine, it is necessary to introduce some common expressions of alcohol content. At present, there are three ways to express alcohol content in the world: the first way: alcohol by volume percentage. The standard alcohol content was invented by the famous French chemist Guy Lusaka. Refers to how many milliliters of alcohol are contained in every 100 milliliter of liquor at 20℃. This representation is easy to understand, so it is widely used. The standard alcohol content, also known as Gay-Lussac alcohol content, is usually expressed by percentage or abbreviation GL; The second type; Proof degree of VK. British alcohol content is a method to calculate alcohol content, which was created by an Englishman Clark in the18th century. The third type: the degree of proof. The alcohol degree in the United States is expressed by alcohol purity, and an alcohol purity is equivalent to 0.5% alcohol content.

In restaurants, bars and sales departments, spirits are usually divided into six categories: gin, whisky, brandy, vodka, rum and tequila.

First, Gin.

Jin Jiu has many names: Guangdong and Hong Kong are called felt wine; Taipei is called Gin, which is also called Gin because of its special Gin flavor.

It is said that Jin Jiu was born in the middle of17th century, which was initiated by Silviu S, a medical professor at Leiden University in the Netherlands. Initially, it was used as a diuretic and a heat-clearing agent. Soon, people found that this diuretic was harmonious in aroma, taste, alcohol and Wen Ya, with a clean body and a clean and refreshing natural style, and was soon drunk as a formal alcoholic beverage. The pleasant aroma of gin mainly comes from juniper with diuretic effect. There are many ways to add juniper. Usually wrapped in gauze and hung at the outlet of the distiller. When steaming wine, its flavor will be strung in the wine, or juniper will be soaked in absolutely neutral alcohol, and then refluxed, and then steamed one week later to make its flavor strung in the wine. Sometimes, juniper can be crushed into small pieces, added to brewing materials, saccharified, fermented and distilled to get its taste. Some countries and wineries will cooperate with other spices to brew gin, such as coriander, cardamom, licorice and orange peel. The exact formula has always been kept secret by the manufacturer.

Gin has many names in the world. The Dutch call it Gellever, the British call it Hollamds or Genova, the Germans call it Wacholder, the French call it Genevieve, and the Belgians call it Jenevers…… ... ...

Golden wine does not need to be aged, but some manufacturers put the original wine into oak barrels to make the wine slightly golden. The alcohol content of gin is generally 35-55? Suddenly, the higher the alcohol content, the better the quality. Famous brands include Dutch gin, English gin and American gin.

1) Dutch gin

Dutch gin is produced in the Netherlands, and the main producing area is Schiedam, which is the national wine of the Dutch.

Dutch gin is a cereal wine with barley malt and rye as the main raw materials and gin enzyme as the seasoning material. Distilled three times after fermentation, and then distilled with juniper spice. Finally, distilled liquor is stored in a glass jar until it matures, and then diluted and bottled in the packaging process. Dutch gin is transparent and clear in color, with outstanding aroma, strong spicy flavor, spicy and sweet taste and unique style. Whether it is pure or with ice, it is very refreshing, and the alcohol content is about 52 degrees. Dutch gin is only suitable for pure drinking because of its strong flavor, and it is not suitable as the base wine of mixed wine, otherwise it will destroy the balanced flavor of ingredients.

Dutch gin should not be stored for too long before bottling, so as not to make the gin bitter due to oxidation. But it can be stored for a long time after bottling, and the quality is not reduced. Dutch gin is usually sold in long ceramic bottles. The new wine is called Jonge, the old wine is called Oulde, and the old wine is called Zeet oulde. The famous liquor brands are: Henkes, Bols, Bokma and Bonsma. (Boms Ma), Hazekamp.

There are many ways to drink Dutch gin. It is popular in east indies to wash the cup with bitter wine before drinking, and then inject Dutch gin. Drinking a glass of ice water after drinking is appetizing and delicious. Dutch gin with ice and a slice of lemon is the best substitute for the world-famous dry martini.

② English gin

About17th century, when William III ruled Britain, he launched a large-scale religious war, and the soldiers who participated in the war brought Jin Jiu back to Britain from the European continent. 1702- 1704 The ruling Queen Anne imposed heavy taxes on wine and brandy imported from France, and at the same time reduced taxes on distilled liquor from her own country. Therefore, gin has become a cheap distilled liquor for ordinary British people. In addition, gin is cheap in raw materials, short in production cycle, does not need long-term aging and storage, and has high economic benefits, and soon became popular in Britain. At that time, a small inn hung up an interesting signboard, which showed how cheap gin was at that time:

A penny a glass of wine;

Two penay drink two cents;

The poor boy came to drink for nothing.

The production process of English gin is simpler than that of Dutch gin, which is made by distilling gin and other spices in an edible wine jar to get dry gin. Dried ginger wine is colorless and transparent, with a strange smell and a mellow and comfortable taste. It can be drunk alone, mixed with other wines or used as the base wine of cocktails, so it is deeply loved by the world. British gin, also known as London dry gin, is a light-bodied gin, which means it is not sweet and has no original flavor. Compared with other wines, it tastes more elegant.

The trademarks of English dry gin are: dry gin, extra dry gin, very dry gin, London dry gin and English dry gin, which are all signs that the British House of Lords has given gin a certain status. The famous wine brands are: British Bifert, Gordon, gilby, Shenli, Tangray, Queen Elizabeth, Old Lady and Old Tom. House of Lords, Greenall, Boodles, Doctor (Booth), Burnett, Plymouth, Walker, Wiser, Sigri Simms,

London dry gin can also be drunk chilled. There are many ways to cool a wine bottle, such as putting it in a refrigerator or an ice bucket, or adding ice cubes to the poured wine, but most guests like to mix it (that is, the base wine for mixing wine).

③ American gin

American gin is light golden yellow, because compared with other gin, it has to be aged in oak barrels for a while. American gin mainly includes distilled gin and mixed gin. Usually American distilled gin has the word "D" on the bottom of the bottle, which is a special symbol of American distilled gin. Mixed gin is a simple mixture of edible alcohol and gin, which is rarely used for single drinking and is mostly used for preparing cocktails.

(4) Jin Jiu is from other countries.

Besides the Netherlands, Britain and the United States, the main producing areas of gin are Germany, France, Belgium and other countries. The more common and famous gin are: schinkenhager, Bruggman, Sillichte, Germany (Schlichte), Filliers, Doornkaat, frans Belgium (Fryns), Claessens, Herte Belgium (Herte), Loos, Campo, Belgium (Kampe). Belgian (Vampame), Brignet, Brignet.

There is a gin called Sloe gin in the dry gin, but it can't be called gin, because the raw material it uses is a wild plum called black thorn plum. Sloe gin can be customarily called "gin", but with "black thorn plum", it is called "black thorn Li Du gin".

(5) Classification of Jin Jiu.

According to taste and style, gin can be divided into spicy gin (dry gin), old Tom gin (with sweet gin), Dutch gin and fruity gin (aromatic gin). Spicy gin is light in texture, cool and refreshing, slightly spicy, and its alcohol content is about 80-94 proof. In old Tom's gin, 2% sugar is added to spicy gin to make it sweet and spicy. Dutch gin has not only a strong aroma of juniper, but also a faint scent of malt, and its alcohol content is usually between100-1100 proof. Fruity gin is made by adding ripe fruits and spices to dry gin, such as citrus gin, lemon gin and ginger gin.

Second, Whisky (Whisky)

The word "whisky" is the language of Celts (Ce 1t) who lived in the highlands of Ireland and Scotland in ancient times. The ancient Irish called this wine Visge-Beatha, and the ancient Scots called it Visage baugh. After years of change, it gradually evolved into the word whisky today. Different countries have different ways to write whisky. Whisky is written in Ireland and America, and whisky is written in Scotland and Canada. The difference in pronunciation lies in the length of the ending. The word "whisky" means "water of life", and most people like to drink pure whisky.

Whiskey is made by soaking the best barley in water, making it germinate, drying it with charcoal smoke, fermenting, distilling and aging. The storage period is at least 3 years, as long as 15 years. Brewing experts believe that inferior wine will not get better if it is aged for a long time. Therefore, the original whisky filtered by secondary distillation must pass the inspection of the winemaker before it can be put into a wine jar and injected into a black oak barrel for storage and brewing. Because the composition of oak itself and the air entering the barrel through the oak barrel will react with whiskey, the impurities in the wine will be clarified, the taste will be more mellow, and the unique wine aroma will be produced, which will make the wine caramel. All whiskies have the same characteristics: a slight smell of tobacco. When most whiskies are distilled, the alcohol purity is as high as 140~ 180proof, but when they are diluted to 80~86proof in bottling, the aging effect of the wine naturally disappears, and the quality of the wine will not change because of the length of time.

For hundreds of years, whisky was mostly brewed from malt. It was not until 183 1 that whiskey made of corn, oats and other grains was born. By 1860, there was a new turning point in whisky brewing, and people learned to brew whisky by doping. Therefore, whiskey can be divided into five categories because of different raw materials and different brewing methods: malt whiskey, grain whiskey, whole grain whiskey, rye whiskey and mixed whiskey. The appearance of adulterated whisky has made the whisky family in the world grow stronger and stronger. Many countries and regions have wineries that produce whisky, and the whisky produced is more complete and diverse. The most famous and representative whiskies are Scotch Whiskey, Irish Whiskey, American Whiskey and Canadian Whiskey.

(1) scotch whisky

Scotch produces whisky in four regions, namely Highland, Lowland, Campbell Town and Hisler. The products produced in these four regions all 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 high-grade whisky include: Jin ballantine, ballantine 30 years, Haig dimple, Grant, Logan, johnnie walker Black Label, Youte, Strat bconon, ballantine 17 years, Old Parr, Chivas Regal salute (1).

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