白色，夏日葡萄酒的颜色！,本文是葡萄酒论文范文文献和葡萄酒和颜色和白色方面毕业论文提纲范文.
葡萄酒论文参考文献：
为了迎接夏天,度过酷暑,快去为自己准备几瓶白葡萄酒或者起泡酒吧！
夏天就要来了,有谁不期待呢！但过不了多久,随着温度计里的水银冲刺到35℃,大家又会开始抱怨气温升得太快.而在华南地区以及香港和澳门,潮湿的空气加上高温会让你感觉更加难以忍受.在夏天,就算处于一间冷气充足的餐厅里,我也不想喝任何红葡萄酒,因为感觉很不对劲儿（就像是在三伏天吃火锅,全然不顾头顶的制冷空调已经快要超负荷了—这简直是浪费地球能源！）.
遗憾的是,很多人在吃中餐时不管点了什么菜,都会下意识地挑选红葡萄酒来搭配.夏日已至,快打开酒柜去看看里面的白葡萄酒吧！你会发现除了霞多丽和长相思以外,还有许多有趣的白葡萄酒可以在这个季节与中餐完美搭配！
来自德国的雷司令葡萄酒最为常见,因为这种葡萄酿出的酒风格各异,既可以是清爽的起泡酒,也可以是爽脆明亮的干白.甚至还能酿造更加复杂并具有陈年能力的晚收型和逐粒精选半甜型葡萄酒,这类型的酒就非常适合搭配中国重口味的北方菜.由于气候的原因,来自新世界产区（如澳大利亚）的雷司令通常是干型,带有活泼的柑橘类香气,非常适于搭配清淡的菜肴,单独饮用也不错,可以缓解夏日的酷热.澳大利亚最好的雷司令来自于克莱尔谷产区.
来自南非的白诗南也是个不错的选择,与前者一样,它也可以被酿成起泡酒或者新鲜并充满果味的白葡萄酒,非常适合做开胃酒或搭配清淡的菜肴.同样经过木桶发酵的白诗南和霞多丽在风格和陈年潜力上很相似,但因为白诗南的自然酸度较高,所以更容易搭配重口味的菜系,高酸度会提高口感的愉悦度.
来自意大利北部的灰皮诺（Pinot Grigio）和阿尔萨斯的灰皮诺（Pinot Gris）葡萄酒,虽然都是由同一个葡萄品种酿制而成,却拥有完全不同的风格.前者更轻盈新鲜,而后者则风味更加浓郁.在澳大利亚和新西兰,这两种风格的灰皮诺都有,但酒标上标注“Pinot Grigio”还是“Pinot Gris”,则根据葡萄酒的风格而定.
一般来说,旧世界的白葡萄酒往往很适合配餐,其内敛的风味使食物的味道更加丰满,但又不会喧宾夺主.西班牙下海湾的阿尔巴利诺与粤菜就是很好的搭配,两者都呈现出多样化的风格却又相辅相宜.其余你可以一探究竟的欧洲葡萄品种还包括西班牙或者葡萄牙的维尔德罗,意大利的菲亚诺和卡塔拉托,匈牙利的福明特,格鲁吉亚的白羽和慕兹瓦尼等.大多数新世界的白葡萄酒都会更加强调品种风味,并且果味更加馥郁.
如果你喜欢吃生鱼片和寿司,日本的甲州葡萄酒是很好的选择.这是个与日本食材一样娇嫩的本土葡萄品种.来自澳大利亚猎人谷的赛美容会是我的后备选择,爽脆的起泡酒也是如此.
白葡萄酒与食物搭配时,可以遵循相同原则：轻盈型的白葡萄酒搭配清淡的食物,比如冷面、沙拉和味道较淡的海鲜.以此类推,浓郁的白葡萄酒则搭配重口味的食物.为了迎接夏天,度过酷暑,快去为自己准备几瓶白葡萄酒或者起泡酒吧！To welcome summer and help you get through the heat, go get a fewbottles of white and bubbly！
Summer is just around the corner and we are all lookingforward to it. But we all know that very soon we’ll be complainingabout the soaring heat with mercury shooting up to over 35oC.Southern China, including Hong Kong and Macau is worse becauseof the high humidity that makes the heat even more unbearable. Idon’t feel like drinking any reds in summer even in a freezing coldrestaurant; it just doesn’t feel right (like people eating hot pot insummer with the air-conditioning blasting on top of their heads—what a waste of energy！).
Most people, sadly, switch to auto mode and reach for a red winewhen hing (especially) Chinese meals regardless of the dish. Butopen your eyes and you will find there are actually a lot of interestingwhites other than Chardonnay and Sauvignon Blanc out there thatbeautifully complement Chinese meals in this weather.
Riesling from Germany is the most versatile white wine becauseit can be made into a wide range of style from refreshing sparkling andcrisp, light dry wine to the more complex and age-worth Sp?tlese andAuslese semi-sweet wine which are perfect with the heier NorthernChinese cuisines. Because of climatic condition, Riesling from NewWorld countries such as Australia is usually dry with lively citrusaromas that is perfect with light meals or on its own to cool down theblazing heat. The best Riesling from Australia comes from Clare Valley.
The other one is Chenin Blanc from South Africa, again can bemade into sparkling and refreshing fruity white which are great asaperitif and with light meal. Barrel-fermented Chenin Blanc is quitesimilar to barrel-fermented Chardonnay in terms of style and ageingpotential but Chenin Blanc has the benefit of higher natural acidity,making it a better white to match with heier dishes because the highacidity lifts the palate.
Pinot Grigio from Northern Italy and Pinot Gris from Alsace aremade from the same grape but he different styles. Pinot Grigio islighter and more refreshing while Pinot Gris has more intense flour.Australia and New Zealand make both styles and the wines are labelledeither as Pinot Grigio or Pinot Gris depending on the style.
In general, Old World white wine often makes for a good foodmatch because of its subtle flours that complement the food ratherthan overpower it. Albarino from Rias Baixas in Spain is a good choicewith Cantonese cuisine as both the wine and food he diverse yetnon-dominating flours. Other European varieties you can exploreare Verdelho (Spain and Portugal), Fiano and Catarratto from Italy,Furmint from Hungary, Rkatsiteli and Mtsvane from Georgia, to namea few. Most New World whites emphasise varietal flour and tend tobe fruitier.
If you like sashimi and sushi, Koshu from Japan is a great choice.It is an indigenous grape that is as delicate as the food. Semillonfrom Hunter Valley in Australia would be my back up and so is crispsparkling wine.
The same food and wine pairing principle goes with white wine.The lighter style goes with lighter food such as cold noodles, saladsand light seafood whereas the heier style goes with food with bolderflours. To welcome summer and help you get through the heat, goget a few bottles of white and bubbly！
该文评论,这篇文章为一篇关于经典葡萄酒专业范文可作为葡萄酒和颜色和白色方面的大学硕士与本科毕业论文葡萄酒论文开题报告范文和职称论文论文写作参考文献.
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