Name: Wines & Spirits Looking Behind the Label
Availability: InStock
Rating: 8.6 (121 reviews)
Author: Wset
ISBN: 9780951793688

WSET 2级官方教材，都是比较浅显基础的知识，但是已经打开了非常大的一扇窗。因为葡萄酒相关的知识涉及到种植学、酿酒学、地理学和食品学等各方面，包罗万象，这本书只是引子，不深入细节仅仅点到为止，框架太大显得行文中有些浮于表面缺乏系统感，尤其是在相关产区及其对应葡萄品种和酿酒特点的介绍结构性较差，烈酒部分更是走马观花，不过胜在言简意赅，短小精炼。将部分章节分别总结成A4纸的脑图，产区分别列出知识点，配以地名卡片110+，葡萄品种卡片34张，也算是浓缩之。另外喝过的做过笔记的印象就非常深刻，希望有机会将各细分产区的酒款尝试完...

刚拿到这本书时，把《红酒与烈酒》当成《红酒与灵魂》...哈哈！多可爱的书名！

翻译版本的有好几处明显的错误。。。

二级到三级真心是一个大飞跃……这本书当时应该好好背的。

特地找的英文版来学，一个月速成，算是入门了。以后可以在小伙伴和老外面前愉快的装逼了噜

Level 2总算考完啦！这本教材还可以，信息量很大，不过信息密度太大又都是文字，导致不太记得住，只是想了解的话还是看市面上的图解类比较好~~

把里面的内容都记住了，在挑酒方面不会出大错。

全面以及比较基础的葡萄酒知识介绍

作为一本教材，真是大大超越我的预期

三年前读的，补标一个，这里还是讲大产区，对想要刨根问底的同学就不太解渴了～

相比三级，二级真是简单的有点夸张。

A GOOD START，不会难，但是背产区会有些吃力

终于中英文都看完了，愿明天考试有好成绩……编排得还可以，英文排版太紧凑，不太友好，烈酒内容少很多，也简单很多

2020年新版的2级教材删掉了烈酒的部分，好评。

WSET Level 2官方教材，基本上把主要几大黑白葡萄种类和全球产区以及葡萄酒的风味都讲清楚了，学完以后，感觉整个世界地理又上一阁台阶。

红酒入门，侧重旧世界，背产区太痛苦惹

Yeast converts sugar to alcohol, the fermentation continues until no detectable sugar remains, n the resulting wines r dry. For sweet wines, either the fermentation must be interrupted, or a sweet ...

The Basic Considerations • Match the weight/richness of the food and the body of the wine • Match the flavour intensity of the food and the flavour intensity of the wine • Match acidic foo...

FLAVOURS OF SYRAH Moderate: pepper, black fruit, high acid, high tannin Hot:spice, black fruit, medium acid, high tannin Other: vegetal, animal, chocolate,many SWs undergo some oak treatments, thes...

FLAVOURS Hot: excessively jammy. Moderate: red fruit, medium/high acid, low/medium tannins Cool: vegetal, high acid, low tannins Other: vegetal, animal It's common to age the best Pinot Noir in oak...

FLAVOURS Cool: pungent vegetal n green fruit, high acid, dry Moderate: less pungent, stone fruit, medium/high acid, dry Others: green fruit, elderflower, mineral. Classic regions: France: Saucerre,...

FLAVOURS Cabernet Sauvignon Characteristics: deeply colour, lots of tannin n acidity. black fruit n vegetal flavours Oak is frequently used to age the premium wines, softening the tannins n adding ...

FLAOURES aromatic,fruity and flory. very suitable to Noble Rot. high acidity and intense fruit help to age in the bottles, where they develop honey n toast flavour. new oak is almost never used. Co...

I. Sparking wine production methods i. tank method ferment n bottle under pressure, quicker so cheaper, preserves fruitiness well; but coarser bubbles that dissipate quickly. ii. bottle fermentatio...

cool climate: green fruit, high natural acidity, dry moderate: citrus and stone fruit, medium/high acid, dry hot:  tropical fruit, medium acid, dry other flavours: oak, butter, hazelnut, mineral Cl...

I. Production WW: crush, press, ferment(15-20 ℃） Rose: crush, ferment(15-20℃), extract a little colour, press RW: crush, ferment(25-30℃), extract colour and tannin, press Unless the sugar level...

I.Conditions: Warmth.   too much or too little can slow or stop photosynthesis Sunlight.  12H2O + 6CO2 + sunlight → C6H12O6 (sugar) + 6O2 + 6H2O Nutrients. small amounts needed Water.      12H2O +...

The textbook of the WSET L2,it's comprehensive and well illustrated, good for those rookie wine lovers