Europe’s Markets Start Lower
LONDON—European stocks opened slightly lower Tuesday, with investors lacking cues due to the U.S. holiday Monday and looking to consolidate recent gains.
London’s FTSE 100 Index edged down 0.1% at the open, Frankfurt’s DAX also slipped 0.1% and Paris’s CAC-40 Index shed 0.2%.
Greece remains in focus after a press report late Monday said that the European Central Bank will keep accepting Greek debt as collateral for loans unless all three major credit-ratings agencies—Standard & Poor’s, Fitch and Moody’s—declare Greece to be in default, according to a senior finance official. S&P earlier Monday said that a debt rollover plan for the country could amount to “selective default.”
“Greece is still on something of a knife edge over resolving the debt issue, whilst the U.S. also needs relatively quick action in adjusting its debt ceiling to avoid the risk of default itself and any news on either of these two counts could deliver some real volatility,” said Cameron Peacock at IG Markets.
This week, the focus will shift to the ECB’s rate-setting meeting on Thursday and the press conference that follows. The central bank is widely expected to announce a 0.25 percentage-point rate increase.
In terms of Tuesday’s economic data, the euro-zone services purchasing managers’ index and retail-sales figures are due at 4 a.m. ET and 5 a.m., respectively, while the U.K. services PMI is at 4:30 a.m. In the U.S., industrial new orders are at 10 a.m.
In Asia, stock markets were mixed Tuesday amid caution ahead of key U.S. jobs data due later in the week, while renewed concerns Beijing may take fresh tightening measures weighed on sentiment in Australia and China.
“Investors are waiting to confirm the perception that the U.S. economy has overcome the soft patch that many feared could be the beginning of a slowdown,” said Mitsuhige Akino, chief fund manager at Ichiyoshi Investment Management.
Japan’s Nikkei Stock Average was flat, Australia’s S&P/ASX 200 shed 0.2% and South Korea’s Kospi Composite added 0.5%. Hong Kong’s Hang Seng Index was flat, while China’s Shanghai Composite edged down 0.1%.
A statement by the People’s Bank of China Monday stressing inflation pressures remain high has raised expectations of an imminent rate rise, two local newspapers reported Tuesday, with one saying an increase could come as soon as this weekend.
In its statement on Monday, the PBOC reiterated it will continue with its “prudent” monetary policy and “maintain basic stability of the yuan exchange rate at a reasonable and balanced level.”
Meanwhile, the Reserve Bank of Australia kept its key rate at 4.75% after its monthly board meeting Tuesday, in line with expectations. It was the seventh consecutive meeting where the RBA has left rates unchanged.
In foreign-exchange markets, the euro was weaker against the dollar as S&P’s comments about Greece continued to weigh. The single currency was trading recently at $1.4473, from $1.4539 late Monday in Toronto, while the dollar was at ¥81.03 from ¥80.79.
Among commodities, spot gold was at $1,494.20 a troy ounce, down $1.65 from New York, while August Nymex crude-oil futures were down 12 cents at $94.82 a barrel.
5 Tips on how to deal with your Chinese suppliers
The New Zealand-China Free Trade Agreement has reduced tariffs on some imports from China and has further increased its appeal as a sourcing option. Having said that, dealing with Chinese suppliers is not an easy task.
Here are some tips that will help you negotiate and deal with your Chinese suppliers:
Tip 1. Always visit the factory or get somebody trusted to do it
What you see on a supplier’s website may have nothing to do with reality. Although you may get lucky, quite often those suppliers are nothing but intermediaries pretending to be manufacturers. Often too, they do not really have the capability to produce the product you are looking for but will assure you otherwise- hoping to crack it on time or hoping to find somebody to subcontract it.
The good news is that even if you do not have somebody based in China, there are still plenty of agents and inspection companies that can do this job for you (get a good one, though!). You may spend a few hundred dollars doing so, but it may save you a lot of money later.
Tip2. Sign a well drafted contract
We are not talking purchase orders here but a good contract that can be legally enforced and specifies all the obligations for both parties: price, payment terms, product detail specifications, delivery times, quality control procedures, etc.
Although a good contract will not save you from headaches, it will definitely help you deal with any disputes that may arise. Without a contract you are powerless. If there are production delays, guess which customer they will leave behind in the queue- the one with no bargaining power.
If they want to ask for price increases, guess who is a likely victim… same answer.
So, if you want to diminish your chances of seeing yourself on the losing side of a supplier’s dispute, make sure you have signed a good contract before entering into the relationship.
Tip 3. The negotiation process never ends
If you believe that after the deal is signed the negotiation has finished, then I’m sorry to burst your bubble: that does not hold true for Chinese negotiations. Your Chinese supplier sees the agreement just as the beginning of the relationship… And especially if you have managed to get a tight quote, you will sure be hearing the sentence “I need to increase the price” soon.
Tip #2 would have given you a tool to try to prevent it, and tip #4 will help you decide how to go about it for the sake of future orders.
Tip 4. Understand your supplier’s cost structure and track commodity prices that are required to manufacture your product
You need to understand your supplier’s cost ( labour cost, materials costs -each material individually, mark-up, etc.).
You also need to track commodity prices that are key components in your product costs.
These two “precautionary measures” will help you deal with unexpected price increase demands, as they will allow you to:
- assess if there is a valid reason behind the request
- estimate what the fair impact on the cost will be
- objectively decide if you should give in (hopefully in future orders… not for this one!)
Tip 5. “Never relax! Quality Control is key, even with good established suppliers.
When it comes to sourcing from China, probably one of the best pieces of advice you can receive is “never relax,… even with good suppliers”.
Production monitoring and quality control are critical even when you work with your most trusted suppliers. Our perception of what “acceptable” means is quite different from your supplier’s (I know you have specifications and approved samples, but still!). It is quite common for suppliers to candidly approach buyers questioning why they can’t take a product which is not meeting specifications if it still serves the purpose.
Here I will revert to something I already suggested for tip #1. If you are not based in China and you cannot do your quality control directly, there are inspection companies and agents that will do the job at very reasonable prices.
I hope you find these tips useful. And I would love to hear about your experiences with your Chinese suppliers.
How to qualify your china supplier
For folks new to importing, buying from China can seem overwhelming. There are many quality suppliers in the market, but how do you ensure that your prospective supplier is trustworthy and experienced? Here are the measures you can take at every step of the import process, from identifying the right supplier to when you receive your goods.
Identifying suppliers
There are many resources to help you find suppliers. Twenty years ago, you’d mainly rely on trade magazines or other published information about manufacturers and suppliers.
Today the process usually starts online. Supplier directories like Global Sources provide information about thousands of verified China suppliers and their thousands of products. When using online directories, check what steps the directory owner has taken to ensure suppliers are real. For instance, Global Sources verified suppliers have been visited at least three times, so you can be comfortable they are real companies, with real people and real offices.
Those who still prefer to flip pages and look at detailed supplier profiles can try China Sourcing Reports (www.chinasourcingreports.com),100% research-based reports on China suppliers, in very specific product lines. For insights that give an overall view, there is Global Sources Trade Magazines.
Global Sources Trade Magazines offer free sample copies. Prospective readers can get a sample copy, then a full subscription if they like what they see. For greater convenience, readers can now opt to receive their free samples in e-magazine format available instantly!
Trade shows provide another opportunity to meet suppliers face to face while looking at and touching their products; the U.S. and European trade shows have a small number of China manufacturers while shows in Hong Kong and China have a greater depth of China Suppliers.
The China Sourcing Fairs(www.chinasourcingfairs.com), held in Hong Kong every April and October, include an Electronics show with over 2,200 booths of suppliers, Gifts and Home show with 3,800 booths of suppliers, as well as Fashion Accessories and an Underwear & Swimwear show. The Trade Show Center (www.tradeshow.globalsources.com) here will update you on recent and future trade shows.
Selecting suppliers
If you’re only going to buy 10 pieces, you’re unlikely to get either domestic or overseas manufacturers’ attention. You’ll have to go through trading companies or distributors. If you have an established business that sells good volumes through your existing sales channels, and have the potential to become a good long-term business partner for the manufacturer, you’ll be able to get their attention.
When contacting the supplier, start by explaining your business and then request samples of the products you’re interested in. You’ll likely have to pay for shipping and the product, typically via wire transfer. In reviewing the samples, don’t forget to review the packaging and instructions in addition to the product itself. And remember, as the importer you are responsible for ensuring the product you are importing meets all relevant regulations. Learn what these are, in part by asking suppliers that manufacture these products whether they’ve previously exported to your region and what certifications are required for that market. You can also go to your local big box retailer and see what certifications are on similar products.
Finally, communicate frequently with the supplier about all details of the transaction – not just the product, but also lead times and manufacturing completion dates. If you’re new to importing, think of your first order as a small initial order that helps you learn how to import from China, rather than an order that will make a profit.
Paying suppliers
You’ll need to determine the terms of trade. Typical would be “FOB Hong Kong” which means the supplier pays to get the goods to the port of Hong Kong, and you pay to get them from Hong Kong to your warehouse. More detail on FOB and other incoterms is available on this incoterms chart (www.iccwbo.org/incoterms/wallchart/wallchart.pdf).
While everything is negotiable, common payment terms are 30% at time of order and 70% when goods are shipped. The 30% payment at time of placing the order gives the manufacturer the money he needs to purchase the raw materials necessary for your order. Some buyers have negotiated other terms, like 30% at time of placing the order, 55% at time the goods ship, and 15% when the goods are received. The payment before shipping mitigates risk that the buyer won’t pay, but then puts financial risk on you as the buyer. Understand and mitigate this risk through communications with the supplier (does he seem professional) and by starting with a small order. Typical payment method is via wire transfer. Shop around – international wire transfer fees vary quite a bit from bank to bank.
When you write your purchase order or contract, make sure you have clear options including outs and specific penalties if problems (such as delays) arise.
Quality control
Having selected a supplier, placed an order, and made an initial payment, you now have to decide what you’re going to do to manage quality control. Quality control generally begins before manufacturing starts, so after having seen the sample ask the supplier what steps he takes to ensure quality control. This can include both the raw materials he’s using in the product, and also any continuous improvement to the manufacturing process. Once your order is ready, you have three choices for managing the quality of products.
(a) rely on the supplier’s quality control,
(b) have someone in your company do it,
(c) hire a third party to do it.
If you’re placing a small order (a few thousand dollars), you may choose to rely on the supplier’s quality control; for large orders this probably isn’t your best choice. If you have in-country resources, you may use those resources to inspect products on your behalf, including not just the end products, but also intermediate products during the production process and even raw materials. If you’re placing a larger order and need the products inspected, you may use a third party inspection company (www.bureauveritas.com has a history of providing these services to large retailers, while up-and-coming companies like www.asiainspection.com are also providing these services; cost typically starts at several hundred US dollars) or find a third party project management company.
Regardless of who does the inspection, companies that are successfully working with China suppliers on large dollar volume orders seem to share one characteristic in common. They invest in quality assurance and quality control. This means talking to the factory in order to assess whether they have quality assurance practices in place that result in continuous improvement, and also developing extremely specific product inspection criteria. Inspection criteria may include not just the end product, but also raw materials and components.
Final words
If you’re new to importing, start slowly with the intent to learn the process. Think of your first order as an investment in learning about importing. With knowledge and experience of the importing process, you can work with China suppliers to put your own brand on the products you order to really super-charge your business. :niceone:
Types of Wine
Here is a quick reference to wine varieties and how to pair wine with food. This page describes the different types of wine per district and variety (riesling, pinot noir, etc.). It does not describe the styles of wines by colour, sweetness, or fizz. Which wine types a cellar could hold is suggested in the buying guide. Please find herebelow basic varietal descriptions and pronunciations, tasting terms, plus suggestions on pairing the wines with food.
A variety is the type of grape. It is written here with a lower-case initial. If only variety is mentioned on the bottle label, then the wine is called varietal and is named after the grape with a capital initial (Riesling, Pinot Noir, etc.). A varietal wine primarily shows the fruit: the grape variety dominates the flavour.
(Rees-ling)
Food-wine pairing: dry versions go well with fish, chicken and pork dishes.
Districts: the classic German grape of the Rhine and Mosel, riesling grows in all wine districts. Germany’s great Rieslings are usually made slightly sweet, with steely acidity for balance. Riesling from Alsace and the Eastern USA is also excellent, though usually made in a different style, equally aromatic but typically drier (not sweet). California Rieslings are much less successful, usually sweet and lacking in acidity for balance.
Typical taste in varietal wine: Riesling wines are much lighter than Chardonnay wines. The aromas generally include fresh apples. The riesling variety expresses itself very differently depending on the district and the winemaking. Rieslings should taste fresh. If they do, then they might also prove tastier and tastier as they age.
(Gah-vurtz-tra-meener) A very aromatic variety.
Food-wine pairing: ideal for sipping and with Asian food, pork and grilled sausages.
Districts: best-known in Alsace, Germany, the USA West Coast, and New York.
Typical taste in varietal wine: fruity flavours with aromas of rose petal, peach, lychee, and allspice. A Gewürztraminer often appears not as refreshing as other kinds of dry whites.
(Shar-doe-nay) Chardonnay was the most popular white grape through the 1990′s. It can be made sparkling or still.
Food-wine pairing: it is a good choice for fish and chicken dishes.
Districts: chardonnay makes the principle white wine of Burgundy (France), where it originated. Chardonnay is grown with success in most viticultural areas under a variety of climatic conditions.
Typical taste in varietal wine: often wider-bodied (and more velvety) than other types of dry whites, with rich citrus (lemon, grapefruit) flavours. Fermenting in new oak barrels adds a buttery tone (vanilla, toast, coconut, toffee). Tasting a USD 12 Californian Chardonnay should give citrus fruit flavours, hints of melon, vanilla, some toasty character and some creaminess. Burgundy whites can taste very different.
(So-vee-nyon Blah)
Food-wine pairing: a versatile food wine for seafood, poultry, and salads.
Districts: New Zealand produces some excellent Sauvignon Blancs. Some Australian Sauvignon Blancs, grown in warmer areas, tends to be flat and lack fruit qualities. Of French origin, sauvignon blanc is grown in the Bordeaux district where it is blended with semillon. It is also grown extensively in the upper Loire valley where it is made as a varietal wine.
Typical taste in varietal wine: generally lighter than Chardonnay — Sauvignon blanc normally shows a herbal character suggesting bell pepper or freshly mown grass. The dominating flavours range from sour green fruits of apple, pear and gooseberry through to tropical fruits of melon, mango and blackcurrant. Quality unoaked Sauvignon Blancs will display smokey qualities; they require bright aromas and a strong acid finish; they are best grown in cool climates.
For reference there is a bigger list of white varietals.
(Zin-fan-del) Perhaps the world’s most versatile wine grape, making everything from blush wine (White Zinfandel), to rich, heavy reds.
Food-wine pairing: very much depends on the freshness/heaviness of the wine; tomato-sauce pastas, pizza, and grilled and barbecued meats.
Districts: only found in California.
Typical taste in varietal wine: often a zesty flavour with berry and pepper.
(Sah-ra or Shi-raz) Shiraz or syrah are two names for the same variety. Europe vine growers and winemakers only use the name syrah.
Food-wine pairing: meat (steak, beef, wild game, stews, etc.)
Districts: syrah excels in France’s Rhône Valley, California and Australia.
Typical taste in varietal wine: aromas and flavours of wild black-fruit (such as blackcurrant), with overtones of black pepper spice and roasting meat. The abundance of fruit sensations is often complemented by warm alcohol and gripping tannins.
Toffee notes if present come not from the fruit but from the wine having rested in oak barrels.
The shiraz variety gives hearty, spicy reds. While shiraz is used to produce many average wines it can produce some of the world’s finest, deepest, and darkest reds with intense flavours and excellent longevity. You’ll discover Syrahs of value and elegance by reading my reviews of French wines.
(Mer-lo) Easy to drink. Its softness has made it an "introducing" wine for new red-wine drinkers.
Food-wine pairing: any will do.
Districts: a key player in the Bordeaux blend, merlot is now also grown on the US West Coast, Australia, and other countries.
Typical taste in varietal wine: black-cherry and herbal flavours are typical. The texture is round but a middle palate gap is common.
(Ka-ber-nay So-vee-nyon) Widely accepted as one of the world’s best varieties. Cabernet sauvignon is often blended with cabernet franc and merlot. It usually undergoes oak treatment.
Food-wine pairing: best with simply prepared red meat.
Districts: cabernet sauvignon is planted wherever red wine grapes grow except in the Northern fringes such as Germany. It is part of the great red Médoc wines of France, and among the finest reds in Australia, California and Chile.
Typical taste in varietal wine: full-bodied, but firm and gripping when young. With age, rich currant qualities change to that of pencil box. Bell pepper notes remain.
Vanilla notes if present come not from the fruit but from the oak treatment. Theyincrease review ratings but may overwhelm the varietal taste.
Another article deals with the health benefits of polyphenols.
(Pee-no Nwar) One of the noblest red wine grapes — difficult to grow, rarely blended, with no roughness.
Food-wine pairing: excellent with grilled salmon, chicken, and lamb.
Districts: makes the great reds of Burgundy in France, and good wines from Austria, California, Oregon, and New Zealand.
Typical taste in varietal wine: very unlike Cabernet Sauvignon. The structure is delicate and fresh. The tannins are very soft; this is related to the low level of polyphenols. The aromatics are very fruity (cherry, strawberry, plum), often with notes of tea-leaf, damp earth, or worn leather.
Yet pinot noir is very transparent to the place where its is grown. "The staggering range of wines produced makes it impossible and pointless to define which personality is the best expression of the variety", as Craig Camp put it.
(San-gee-o-ve-zee)
Food-wine pairing: a good choice for Italian and other Mediterranean-style cuisines.
Districts: sangiovese produces the Chiantis of Italy’s Tuscany district and, of late, good wines from California.
Typical taste in varietal wine: the primary style is medium-bodied with fresh berry and plum flavours.
葡萄酒常识
葡萄酒是用葡萄果实或葡萄汁，经过发酵酿制而成的酒精饮料。在水果中，由于葡萄的葡萄糖含量较高，贮存一段时间就会发出酒味，因此常常以葡萄酿酒。葡萄酒是目前世界上产量最大、普及最广的单糖酿造酒。早在六千年以前，在盛产葡萄的地中海区域，两河流域的苏美尔人和尼罗河流域的古埃及人就会酿造葡萄酒。有趣的是，在舞蹈文化中，有一种葡萄酒舞是在酿酒用葡萄丰收时，庆祝的团体舞蹈。葡萄酒在基督教被视为耶稣基督宝血的象征物。葡萄酒有许多分类方式。以成品颜色来说，可分为红葡萄酒、白葡萄酒及粉红葡萄酒三类。其中红葡萄酒又可细分为干红葡萄酒、半干红葡萄酒、半甜红葡萄酒和甜红葡萄酒。白葡萄酒则细分为干白葡萄酒、半干白葡萄酒、半甜白葡萄酒和甜白葡萄酒。以酿造方式来说，可以分为葡萄酒、气泡葡萄酒、加烈葡萄酒和加味葡萄酒四类。其中一般葡萄酒的酒精含量约为百分之八到十五，然而加烈葡萄酒的酒精含量可能会更高。葡萄酒的酒性在很大程度上受到土壤、气候以及酿酒技巧等因素的影响，但是酒的风味却取决于酿酒葡萄的品种。葡萄酒的原料－葡萄原产于黑海与里海之间的外高加索地区，直到西汉时经张骞通西域才传到中国。目前葡萄已经被广泛引种到世界各地，主要是作为酿酒原料。但世界最好及最有名的葡萄酒大多产自法国，法国葡萄酒的酿造历史可追朔到罗马帝国时期。由于法国气候温和，除了北部诺曼底一些区域以外，全国都能生产高质量的葡萄。在1996年时，全国共有超过818,000公顷的葡萄园，13个产酒区域，葡萄酒产量超过46亿升。法国可以说是盛产葡萄酒的国家之一。
目录
- 1 葡萄品种
- 2 酿制
- 3 使用与品味
- 4 封装与收藏
- 5 著名产地
- 6 葡萄酒的分类
- 6.2 葡萄牙
- 6.3 德国
- 6.4 西班牙与意大利
- 6.5 新世界
- 6.6 年份酒
- 6.7 无年份酒
- 6.8 红葡萄酒
- 6.9 汽泡葡萄酒
- 6.10 白葡萄酒
- 6.11 加烈葡萄酒
葡萄品种
在藤蔓上的酿酒用葡萄葡萄酒的风味取决于酿酒葡萄的品种。因为不同的葡萄，所酿制出来的香味、喝的方式、收藏的方式都不同，所以风味会有很大的差别。葡萄的品种千变万化，而不同地区的地理位置、纬度、土质与气候，都有适合栽培的葡萄品种。尽管数个世纪以来，所传承下来的严格法条都明确的规定着，每个地区所可以种植的葡萄品种。但是，法国各地的葡萄农夫还是不断的尝试研发新品种的葡萄。1935年来法国政府制定了AOC法定认证。规定某些产地只许生产特定的葡萄品种。若此产地生产出非在法定规范内的品种，酒瓶上就看不到AOC法定认证的荣誉标签了。此法用来确保法国葡萄酒，在有限的土地上达到产量及品质的最佳状态。
酿制
采收葡萄 (拍摄地点:法国的 Côte de Beaune)世界各地的葡萄酒酿制程序大都是去梗、压榨，再将果汁、果肉、果核和果皮都装进发酵桶（或罐）中发酵，这些发酵桶会先被低剂量的二氧化硫处理以防止微生物感染。葡萄汁液在发酵桶中发酵成酒精的同时，果皮和果肉经过在葡萄汁中的浸泡，在5－7日后便会释出葡萄酒的色素和劲度。与白葡萄酒相比，红葡萄酒的酿造要灵活的多。一些法国罗那河谷的葡萄园，葡萄汁浸泡可持续3个星期，这样可以释放出大量的单宁酸。而另外一些葡萄酒庄同样的葡萄则只发酵7－9日，因为他们希望所产葡萄酒单宁酸更柔和。还有一种较快的酿酒方法叫二氧化碳浸软法，此法用未经挤破的葡萄进行发酵和浸软，发酵缸中上层的葡萄以自身的重量压破下层葡萄，让葡萄自然发酵，随之产生的二氧化碳便可将上层葡萄与空气分隔开来。这种葡萄酒有上好的颜色和果香，且单宁酸的含量极低。
使用与品味
葡萄酒每年消费量，按人数计算： 低于1升 在1至7升间 在7至15升间 在15至30升间 大于30升葡萄酒在欧洲广受欢迎，不论是作为饮料或是地中海式烹饪的佐料，在简单的或是复杂的用途都被广泛的使用着。在烹饪中，它的价值不只作为一饮料，料理人更借重它的酸度，使得料理更加的富有风味。在葡萄酒的世界中十分讲究，不同的餐点应搭配不同的葡萄酒类。红葡萄酒、白葡萄酒和汽泡酒是最受欢迎的，并且也被称为淡酒，因为他们只包含大约10-14%的酒精。（酒精百分比通常以体积计。）
封装与收藏
大多数的葡萄酒都是被装在玻璃瓶及使用软木塞封装后出售的，但近年来，使用金属瓶盖及合成性软木塞的数字也在逐渐上升中。葡萄酒是一种自然又脆弱的饮料，容易从光、热、震动及过大的湿度温差中受到伤害。 酒窖提供葡萄酒一个无光和常温的环境，除了保护其免于从不稳定的外界环境被伤害的可能，同时也提供了其良好的陈年场所。
著名产地
法国
法国—这个三面临海、一面接陆—一个得天独厚的国家。因为其地理上所占的优势，造就了法国拥有了丰富的物产及各地不同的风土人情。以葡萄酒而言，拥有不同的纬度、气候及地形这些自然条件，再加人文上的历史传统、政府的管制规定。现今虽非为世界第一大的产酒国及出口国（为意大利），但因上述的自然及人文上的条件，法国葡萄酒仍为世界上拥有最多元、最丰富、最佳的葡萄酒产国，也是现在所有的新兴产区模仿的对象。法国全国共有超过818,000公顷的葡萄园，13个产酒区域，葡萄酒产量超过46亿升（1996年）（台湾每人可分到200升，约267瓶，以2千3百万人为计算基准），以下为各产区及管制规定的一些基本介绍。法国共有13个产区分别为：
- Bordeaux波尔多
- Bourgogne勃根地
- Champagne香槟区
- Alsace阿尔萨斯
- Vallée du Rhône隆河谷地
- Vallée de la Loire卢瓦尔河谷地
- Languedoc-Roussillon朗格铎—胡西翁
- Sud-Ouest西南产区
- Provence普罗旺斯
- Corse科西嘉岛
- Jura侏罗
- Savoie萨瓦
- Lorraine洛林
主要酒区
原文
地方酒区
主要葡萄品种阿尔萨斯与洛林酒区
Alsace et Lorraine
高密度葡萄酒区、摩赛尔VDQS、都勒丘VDQS
雷司令波尔多
Bordeaux
巴萨克、布拉伊丘、布尔萨丘、西隆、恩特得美尔、格拉夫、里布内（含：弗朗萨克、卡农—弗朗萨克、卡斯提雍丘、弗朗丘、波美侯—拉隆）、梅铎（含：上梅铎、里斯塔克、玛歌、幕里斯、波雅克、圣爱斯台夫、圣朱里安）、贝沙克—雷奥良、波美侯、梭甸、圣爱美隆及其卫星酒镇
赤霞珠(卡本内苏维翁)、梅洛、卡本内弗朗勃根地
Bourgogne
薄酒莱、夏布利、里昂丘、夏隆内、伯恩丘、夜丘、依宏希、马贡地区、普依、圣罗宏、苏维侬
黑皮诺香槟区
Champagne
欧伯葡萄园、白丘、西栈丘、汉斯山区、缅因河谷地侏罗区与萨瓦区
Jura et Savoie
阿伯瓦、夏隆堡、侏罗丘、克雷皮、艾托勒、赛榭、布杰与布杰—胡榭特、萨瓦与萨瓦—胡榭特朗格铎—胡西翁
Languedoc—Roussillon
高丽乌尔、班努斯、高比耶、尼姆丘、朗格铎丘、胡西翁(含：胡西翁丘、胡西翁酒庄)、菲杜、里慕、莫利、密内瓦、其他AOC酒区（含：卡巴岱斯、佛杰尔、麝香酒、圣西纽）卢瓦尔河地区
Vallée de la Loire
安茹—梭密尔（含：邦若、莱阳丘、休姆—卡得、莎弗尼耶）、中央产区（含：蒙内都—沙隆、普衣芙美、根西、荷依、松塞尔）、夏托美雍、奥维涅丘、弗瑞丘、侯内斯丘、上布瓦度、南特酒区（含蜜斯卡得）、圣普桑、杜兰酒区（含：修维尼、古尔—修维尼、希农、贾尼斯耶、蒙路易、梧雷）普罗旺斯与科西嘉岛
Provence et Corse
阿加修、班朵、伯雷、卡西斯、艾克斯丘、维瓦丘、普罗旺斯丘、科西嘉角麝香酒酒区、科西嘉、巴雷特、巴提莫尼欧隆河谷地
Vallée du Rhône
夏提雍—蒂瓦、迪城—克雷耶特、皮耶维尔丘、提卡斯单丘、吕贝宏丘、隆河丘（含：克里叶堡、教皇新堡、恭德里奥、高纳斯、罗第丘、吉恭达斯、艾米达吉、里哈克、圣乔瑟夫、圣佩雷、塔维勒、瓦给雅斯）、隆河丘村庄（威尼斯—波美、哈斯多）、冯度丘、维瓦瑞丘
希哈(切拉子)法国西南部
Sud-Ouest
贝杰哈克、布列、卡欧、杜哈斯丘、圣蒙丘、风东内丘、马蒙第丘、加雅克、依芦雷基、居宏颂、马第宏、巴歇汉克、贝夏蒙
其他著名产地
其他著名产地，包括：
- 葡萄牙
- 德国
- 意大利
- 西班牙
- 美国
- 智利
- 阿根廷
- 澳大利亚
- 新西兰
- 中国
- 南非
葡萄酒的分类
对于酒的分类与贩售，在世界各地上有着不同的标准。
法国
法国向来以葡萄酒闻名全世界，因为它的自然风土(Terroir)的独特性，但也因为现今的科学发达，机器采收取代了人工，大量的化学农药的出现，所以葡萄酒相对的可以快速酿制。但有一部份法国的葡萄酒农为了让土壤恢复地力，葡萄成熟了才用手采葡萄，遵循古法酿制葡萄酒。此种酒被称为自然葡萄酒。
自然葡萄酒
“用自然有机的农法耕作的葡萄园，人工采收熟成葡萄，酿造葡萄酒时，用本身葡萄中的天然酵母酿造，坚持用以自然的方式酿酒，不添加非自然成份，尽量减少澄清或完全不澄清并且过免过滤，完全让酒反应出自然风土(Terroir)的原味。自然葡萄酒的甜度上，几乎是完全不添加糖。并且在葡萄发酵酝酿的过程中不添加二氧化硫（SO2）；而白酒或香槟，因为没有加入葡萄皮压榨，因此可能加入极微量二氧化硫，或者是完全不添加，而在装瓶时，只添加微乎其微的二氧化硫以避免葡萄酒在各种不确定的外在因素下造成酒的变质。当然，也有许多自然葡萄酒，完全不添加二氧化硫，让葡萄酒的酵母自行继续在瓶中作用，因能产生独特的风味口感。
一般惯行农法葡萄酒
在法国，1935年通过了一项对于葡萄酒的法定规则，主要包括了：
- 葡萄产区
- 葡萄品种
- 种植方法
- 单位土地面积大小的产酒数
- 酿造方法
并以此区分为
- 餐酒(Vins de Table)
- 地区餐酒(Vins de Pays)
- 优良餐酒( Vin Délimité de Qualité Supérieure )
- 法定产区(AOC)
但AOC等级的酒只是代表符合规定而已，不一定代表味道绝对优于其他等级的酒。
葡萄牙
葡萄牙在1756年就有对于葡萄酒有着以地区与品质为主的相关规定。
德国
德国在2002年也通过了类似法规，但并不像法国一样有着完整的规定。
西班牙与意大利
西班牙与意大利也有着类似法规。
新世界
新世界酒意指出产自传统欧洲产区以外的酒，如美国、智利、澳大利亚、阿根廷、南非等。其并没一套完整的规定，通常各自拥有不同的分级种类。葡萄酒通常也会由其葡萄品种及产区来分类。 一般来说，欧洲地区的酒通常以其出产地域和葡萄品种来命名，而欧洲以外的产区则通常使用葡萄品种来区分。 然而，在市场导向的状况下，非欧洲地区的酒商常使用受欢迎的特定产区作为命名特色 － 如美国加州的纳帕山谷 (Napa Valley)、澳大利亚南澳省的巴罗莎山谷(Barossa Valley)……等等
年份酒
年份酒是指这瓶酒酿制所用的葡萄是来自特定的单一年份。每个不同的年份，对于酒的香气，色泽、味道及成长变化都有着不同的结果。 质地好且可以久藏的餐酒是会随着时间而更加美味。因此，对于葡萄酒爱好者或交易商来说，保留特定优良年份以待未来享用或贩卖的状况一点也不奇怪。某些国家允许其年份酒所使用的葡萄中，可以有一部份不是来自于标签上所标示的年份。在美国，如果是有着特定葡萄酒产区商标的酒，其年份酒所使用的葡萄必需有95%是从标签上的年份而来的。 如果商标上没有标示特定产区，则至少必需有85%。年份酒通常都是在同一批装瓶作业中完成，借此确保同年份的酒有着类似的味道。气候因素对于酒的味道有着非常大的影响，即使是使用同一块葡萄园所酿的酒，在不同年份气候中，彼此的味道差异也可能完全不同。年份酒通常被认为是较为优良及有特色的葡萄酒，一只好的年份酒，其价位通常高于平均价格。 有些酒庄将年份酒视为旗舰商品，甚至只在优良的年份制造年份酒。 而一只来自著名产区及酒庄的优良年份酒（如波尔多82年的五大酒庄），其价格可能高于一般酒价的数倍至十数倍。
无年份酒
无年份酒(non-vintage)可混合使用不同来源的葡萄，是一种可以在坏年份仍然维持品牌及销售的方法。近来有一种说法表示，一种酒的特定年份酒与其一般无年份酒对普通饮用者来说，后者比较容易代表饮用者对这种酒的观感。但仍然有许多品酒专家十分重视年份酒。
红葡萄酒
中文译名
酒名
产地国产多瑞加
turiga nacinal
葡萄牙巴罗洛
Barolo
意大利布兰塞亚奥
Brancellao
西班牙蒙达奇诺的布鲁奈罗
Brunello di Montalcino
意大利蒙达奇诺博巴尔
Bobal
西班牙波尔多
Bordeaux
法国波尔图
Port
葡萄牙勃艮第
Burgundy
法国赤霞珠（卡本内-苏维浓）
Cabernet Sauvignon
法国，澳大利亚，加利福尼亚，罗马尼亚，摩尔多瓦，新西兰，南非，智利，中国大陆（山东，河北，宁夏，新疆），佳美娜
Carmenere
智利森希贝尔
Cencibel
西班牙奇安帝(仙蒂)
Chianti
意大利格那西
Garnacha
西班牙卡戈尔酒
Kagor
摩尔多瓦马苏埃拉
Mazuela
西班牙马尔贝克
Malbec
法国波尔多、阿根廷美露（美乐）
Merlot
法国，加利福尼亚，智利，意大利，罗马尼亚，摩尔多瓦，南非，华盛顿Mirodia Red
摩尔多瓦莫纳斯特雷尔
Monastrell
西班牙诺顿
Norton
美国东部和中西部黑比诺（黑比诺）
Pinot Noir
法国，加利福尼亚，新西兰，俄勒冈，罗马尼亚，摩尔多瓦，南非品乐塔吉
Pinotage
南非里奥哈
Rioja
西班牙希哈(切拉子、西拉、色拉子)
Syrah,Shiraz
法国隆河，澳大利亚，加利福尼亚，南非田帕尼优
Tempranillo
西班牙维波利
Valpolicella
意大利金粉黛尔（增芳德）
Zinfandel
加利福尼亚杰卡斯
jacobs creek
澳大利亚桑塔丽塔
santa rita
智利圣地
caliterra
智利桃乐思
torres
西班牙黑后
Black Queen
台湾
汽泡葡萄酒
中文译名
酒名
产地香槟
Champagne
法国气泡酒
Vin Mousseux
法国Vin Spumos
罗马尼亚阿斯蒂气泡酒
Asti spumante
意大利法兰恰阔尔达区
Franciacorta
意大利普罗赛柯
Prosecco
意大利卡瓦
Cava
西班牙Txacolí
西班牙塞克特
Sekt
德国
白葡萄酒
中文译名
酒名
产地Airén
西班牙阿比洛
Albillo
西班牙Aleasa Dulce
摩尔多瓦夏多内（霞多丽）
Chardonnay
法国，加利福尼亚，德国，澳大利亚，罗马尼亚，摩尔多瓦，新西兰，南非白诗楠（白诗兰）
Chenin Blanc
南非，法国Doña Blanca
西班牙菲提斯卡
Feteasca
罗马尼亚，摩尔多瓦弗拉斯卡蒂
Frascati
意大利格乌兹塔明那（琼瑶浆）
Gewürztraminer
法国，罗马尼亚，德国，新西兰，南非Grasa de Cotnari
罗马尼亚马家婆
Macabeo
西班牙玛尔维萨
Malvasía
西班牙Mirodia White
摩尔多瓦穆思卡岱
Muscatel
西班牙穆思卡（玫瑰香）
Muscat
罗马尼亚，摩尔多瓦奥维多
Orvieto
意大利灰皮诺
Pinot Gris,Pinot Grigio,Grauburgunder
法国，罗马尼亚，意大利，德国，俄勒冈甜雪利酒
Pedro Ximénez
西班牙布依-富谢
Pouilly-Fuissé
法国雷司令（丽丝玲）
Riesling
德国，法国，罗马尼亚，澳大利亚，新西兰白苏维翁（长相思）
Sauvignon Blanc
法国，加利福尼亚，新西兰，罗马尼亚，摩尔多瓦，南非塞米雍（赛美蓉）
Semillon
法国，加利福尼亚，新西兰，澳大利亚，南非西万尼
Silvaner
德国苏维
Soave
意大利Tamaioasa Romaneasca
罗马尼亚托卡伊
Tokaji
匈牙利特浓情
Torrontés
西班牙，阿根廷琼瑶浆
Traminer
罗马尼亚，摩尔多瓦维蒂奇诺
Verdicchio dei castelli di Jesi
意大利金香
Golden Muscatel
台湾
加烈葡萄酒
中文译名
酒名
产地马德拉酒
Madeira
葡萄牙马拉加酒
Malaga
西班牙马莎拉酒
Marsala
意大利波特酒
Porto
葡萄牙雪利酒
Sherry
西班牙
葡萄酒的历史
葡萄酒的历史，与西班牙葡萄酒生产历史息息相关，起源于早期腓尼基入侵伊比利亚半岛。世界上最古老的葡萄酒之一，其演变已明显受到世界上许多伟大的帝国和文明如腓尼基人、希腊人、罗马人、摩尔人、西班牙和英国的影响。今天，葡萄酒的享用已相当普及，它从前那样，它仍然是其中的葡萄酒是世界上最不寻常的历史表现。[1]
品红酒小常识
摇 （轻）
托起酒杯，对光细看它颜色的深度和亮度（你可以看见杯底吗？）。白葡萄酒有从水状白到金琥珀等不同的酒色，红葡萄酒有从紫红（表示新酒）到棕红（成熟的酒）等酒色，而亮度则分透亮到不透亮。
闻
在饮之前应该好好地闻一闻酒的香味。摇酒能使酒释放出可挥发的元素（这些元素接触空气后会苏醒过来），所以这时再闻一闻可以收获更多。要判断一下这酒闻起来很干净还是有瑕疵通过评判它的香味就可以了。
啜 （细）
先满满饮上一口，然后用舌头将酒在嘴里来回转动。舌头只可以尝到甜、酸、苦和咸四个味道。舌尖对甜味很敏感，舌的两边主要尝到酸味，而舌根对苦味却比较敏感。因为嘴和鼻是相连的，所以通过满满的啜饮，你可以品到更多的滋味。你的触觉神经可以感觉到酒精度（它有多烈？）和丹宁（主要存在于红酒中）的含量。
吐
最后，把它轻轻吐出来——注意你的衣服哦！吐酒后才能继续品下一种酒，而且这也是品多种酒的唯一方法——这样你才可以把所以的味道都一一收获。注意酒后的余味持续时间（后味），因为这也是很重要的质量标准。劣质的酒很快就会味道全无。
Easy Vs. Difficult
引用
Easy Vs. Difficult
Easy is to get a place is someone’s address book.
Difficult is to get a place in someone’s heart.Easy is to judge the mistakes of others
Difficult is to recognize our own mistakesEasy is to talk without thinking
Difficult is to refrain the tongueEasy is to hurt someone who loves us.
Difficult is to heal the wound…Easy is to forgive others
Difficult is to ask for forgivenessEasy is to set rules.
Difficult is to follow them…Easy is to dream every night.
Difficult is to fight for a dream…Easy is to show victory.
Difficult is to assume defeat with dignity…Easy is to admire a full moon.
Difficult to see the other side…Easy is to stumble with a stone.
Difficult is to get up…Easy is to enjoy life every day.
Difficult to give its real value…Easy is to pray every night.
Difficult is to find God in small things…Easy is to promise something to someone.
Difficult is to fulfill that promise…Easy is to say we love.
Difficult is to show it every day…Easy is to criticize others.
Difficult is to improve oneself…Easy is to make mistakes.
Difficult is to learn from them…Easy is to weep for a lost love.
Difficult is to take care of it so not to lose it.Easy is to think about improving.
Difficult is to stop thinking it and put it into action…Easy is to think bad of others
Difficult is to give them the benefit of the doubt…Easy is to receive
Difficult is to giveEasy to read this
Difficult to followEasy is keep the friendship with words
Difficult is to keep it with meanings
