怎么介绍酒英语
㈠ 求一篇 鸡尾酒 介绍的英文简介
伏特加系列：
英文：VODKA
俄文：Водка
伏特加语源于俄文的“生命之水”一词当中“水”的发音“вoда”（一说源于港口“вятка”），约14世纪开始成为俄罗斯传统饮用的蒸馏酒。但在波兰，也有更早便饮用伏特加的记录。
伏特加酒以谷物或马铃薯为原料，经过蒸馏制成高达95°的酒精，再用蒸馏水淡化至40°-60°，并经过活性炭过滤，使酒质更加晶莹澄澈，无色且清淡爽口，使人感到不甜、不苦、不涩，只有烈焰般的刺激，形成伏特加酒独具一格的特色。因此，在各种调制鸡尾酒的基酒之中，伏特加酒是最具有灵活性、适应性和变通性的一种酒。
俄罗斯是生产伏特加酒的主要国家，但在德国、芬兰、波兰、美国、日本等国也都能酿制优质的伏特加酒。特别是在第二次世界大战开始时，由于俄罗斯制造伏特加酒的技术传到了美国，使美国也一跃成为生产伏特加酒的大国之一。
皇冠伏特加伏特加酒分两大类，一类是无色，无杂味的上等伏特加；另一类是加入各种香料的伏特加(Flavored Vodka)。伏特加的制法是将麦芽放入稞麦、大麦、小麦、玉米等谷物或马铃薯中，使其糖化后，再放入连续式蒸馏器中蒸馏，制出酒度在75%以上的蒸馏酒，再让蒸馏酒缓慢地通过白桦木炭层，制出来的成品是无色的，这种伏特加是所有酒类中最无杂味的。
伏特加流行的牌子有：
Smirnoff、Stolichnaya、Stolovaya、Wyborowa、Moskovskaya、Finlandia Blue、Absolut
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㈡ 如何用英文介绍酒水
uisdh
㈢ 急求英语作文 介绍酒的，主要介绍酒的用处和好处！！！！！
㈣ 关于中国酒文化的英文介绍
派派小说里应该有 我额资料基本都是来源于那里
㈤ 一种酒的英文介绍
茅台：
Maotai is arguably the most famous Chinese liquor, or jiu.
It is proced in a town called Maotai, in the city of Renhuai, under the jurisdiction of the prefecture-level city of Zunyi, in the Guizhou province of southwestern China. It is believed that the town of Maotai possesses a unique climate and vegetation that contributes to the taste of the drink. Maotai, which is classified as "sauce-fragranced" because it offers an exceptionally pure, mild, and mellow soy sauce-like fragrance that lingers after it is consumed, is distilled from fermented sorghum and now comes in different versions ranging in alcohol content from the standard 53% by volume down to 35%.
Maotai is named after the town with the same name near Zunyi in Renhuai, Guizhou Province, where winemaking has a very long history. The Maotai of today originated ring the Qing Dynasty and first won international fame when winning a gold medal at the 1915 Panama-Pacific Exposition in San Francisco. In addition, Maotai was also named a national liquor in 1951, two years after the founding of People's Republic of China. Maotai also claimed two gold medals separately at the Paris International Exposition in 1985 and 1986. Maotai has won 14 international awards and 20 domestic awards since the Chinese Revolution.
Maotai has been used on official occasions in feasts with foreign heads of state and distinguished guests visiting China. It is the only alcoholic beverage presented as an official gift by Chinese embassies in foreign countries and regions. It received additional exposure in China and abroad when Zhou Enlai used the liquor to entertain Richard Nixon ring the state banquet for the U.S. presidential visit to China in 1972. It is one of China's official state banquet wines and claims to be one of the world's three best known liquors (together with whisky and cognac) and is therefore presented to all official guests of state.
During the Qing Dynasty (1644-1911), Maotai became the first Chinese liquor to be proced in large-scale proction with an annual output of 170 tons. In 2007, more than 6,800 tons of Maotai were sold.
Maotai current sells over 200 tons of Maotai to over 100 countries and regions across the world.
In 2006, Maotai reported 5.3 billion yuan (about 688.3 million dollars) in sales volume, compared to about 4.2 billion yuan (about 538.46 million dollars) in 2005.
According to an article named "Pouring a Big One" posted in the May 2008 edition of China Economic Review, Vin & Sprit (V&S) claims that jiu is the world's most popular spirit, with annual sales volume of 520 million 9-litre cases compared to vodka with 497 million 9-litre cases.
㈥ 求一篇介绍红酒的英语文章
Wine has been made for centuries from just a two simple ingredients: yeast and grape juice. Actually, just about any fruit juice can be used, but by far the majority of all wine is made from the juice of the grape.
Yeast is the magical ingredient that turns grape juice into wine. Interestingly enough, there is actually wild yeast spores in the air and all that is really needed to make wine is an open container of grape juice and time. The result however, would probably not be the most palatable of beverages.
There are numerous strains of yeasts and the types used to make wine have been cultured just for this purpose. Well anyway, yeast is a living organism that feeds off of sugars in the grape juice in a process called fermentation.
During fermentation, yeast spores will reproce exponentially until all of the fermentable sugars have been consumed. During this fermentation process, the sugars are converted into alcohol and carbon dioxide.
The yeast will also impart a taste to the finished wine depending on various factors such as the strain of yeast used, the temperature ring fermentation and other factors.
Once all of the fermentable sugars have been consumed, the yeast will fall to the bottom of the container. The wine is removed from the container, leaving the yeast, and is trasferred to another container to mature while waiting to be bottled.
Of course, this whole process has been extremely simplified for a general understanding.
You probably know that there are green grapes and black grapes and different grapes are used to make different wines.
What you might not know is that almost all grape juice (even from the black grapes) is basically colorless to golden in color.
The way a wine gets its color is by letting the skins soak in the juice ring fermentation. You can actually make white wine from black grapes by not letting the skins stay in contact with the juice. Champagne is one of the most famous examples.
If the skins are left in the wine for only a short amount of time, a rose (or blush) will be made. If they are left for an extended amount of time, a dark red wine will be the result.
Even though there are very few ingredients, there are many things which influence the taste of wine. First of all, there are many varieties of grapes. Each grape variety will proce different flavors, aromas, and even textures.
In addition, the soil and climate where the grapes are grown drastically affect these variables.
Not only that, but the wine maker can control various things by the technique, temperature and yeast used ring fermentation. Other variables such as fermenting or storing in oak barrels will also affect the taste.
Never fear, with all of these factors considered even the most avid wine drinker would ever be able to experience all of the different varieties of wine on the market today. Let the treasure hunting begin!
Tannin is a substance in wine that causes a firm, mouth-drying feeling in your mouth. It is extracted from the skins, seeds and stems of the grapes so red wines will contain more tannin than whites.
White wines will get a degree of tannin when oak barrels are used for fermentation or aging. Eat just the skins of grapes or drink strongly brewed, unsweetened tea for a good idea of what tannin feels like in your mouth.
By law, almost all wine made in the United States will have “Contains Sulfites” on the label. This is because about very small percentage of asthma sufferers can be extremely sensitive to sulfites.
Sulfites or sulfur dioxide is a compound occurring naturally ring the fermentation process. Sometimes, though a wine maker will add a little more because of its antibacterial and preservative qualities. White wines have more sulfites than red wines because they need more protection.
Now that you've been introced to wine, the best way to really get to know it is to drink it. I highly recommend tasting flights as a way to learn about the different varietals.
㈦ 各种名酒的英文名及介绍 越多越好……
龙舌兰酒（TEQUILA）
龙舌兰酒的制造原料是用生长在墨西哥的TEQUILANA WEBER植物，这种植物在墨西哥境内约有 400多种，但能被称之为TEQUILA的酿酒最佳品种是蓝色的龙舌兰（BLUEAGAVE）。这是采收成长8年以上的 龙舌兰植物，切其埋在土里的球PINA，将球茎熬煮后再经发酵及蒸馏成酒。龙舌兰酒在蒸馏后即装瓶出售味道较呛，而经木桶陈年过的金黄色龙舌兰酒风味柔顺且又不失其粗狼特色，非常受饮者喜爱.
伏特加酒（VODKA）
伏特加酒最早起源于苏俄，其VODKA一词即是从俄文VODA的字音所衍生的。伏特加酒主要制造原料为马铃薯，玉米，或各种谷物所蒸馏而成的。世界上虽然有很能多国家在生产伏特加酒，但较受好评的伏特加仍然来自独联体诸国。
利乔酒（LIQUEUR）
利乔酒LIQUEUR亦称利口酒，因大多为浓稠甜腻，所以也可称为香甜酒、 甜露酒 。其制造方法是采用酿制或蒸饮馏类原酒作为基酒，再添混必所需材料 而形成所 添混物之特色的酒。利乔酒约可分为（果实）和（药物）两种类型， 前者如可可酒、樱桃酒、咖啡酒等等。后者则属饮疗保健用途，且多为世传独门 秘方，很能 多以家族名称命名，如蜂蜜酒、爱尔兰迷雾、君度、金巴利、班尼 迪克汀，加里安奴等等。
朗姆酒（RUM）
朗姆酒起源于17世纪初的西印度群RUM字源自当地称兴历为RUMBULLION。朗姆酒的制法是将甘蔗糖渣 或称糖蜜即是生产蔗糖时的残馀品，朗姆酒依储藏年期长短分为两种类型：淡朗姆酒为白朗姆酒，是直接将 蒸馏好的酒调配装瓶，而深黑色朗姆酒其朗姆酒蒸制出后需再经过橡木桶的储放以令酒色更深，味道口感更 醇，因而有甘庶白兰地之美誉。但深色的朗姆酒并非都称为DARK，亦有标示为GOLD即是储藏年期较短而色泽 金黄的朗姆酒。
啤酒（BEER）
啤酒的主要原料是大麦、蛇麻草（啤酒花又称忽布HOPS）、淀粉（台湾啤酒使用 米）、水。大致 上来说发酵方法可分上酵和下酵，现在各国都采用下酵法，也就是发酵时，温度较低，在发酵后期，酵母 沉淀，所产生的啤酒呈淡金色，口味较重，富有蛇麻草的香味，例如日本的温度较高，酵母不沉而上浮， 啤酒因搀入烧焦的麦芽，色泽较深，酒精含量较高，如英国的产品。
主要分类如下：
PORTOR：黑啤酒（波打酒）。STOUT：烈性啤酒。ALE：麦酒。酒精成分比LAGER强，比PORTOR弱。BEER：啤酒的总称。在美国及日本的BEER指的是LAGER BEER。 LAGER：淡味啤酒。 BOCK：烈性黑啤酒（多为德国产）。
威士忌酒（WHISKY）
前较受欢迎的威士忌酒约有下列五款： 爱尔兰威士忌（IRISHWHISKY） 威士忌 酒的发源地，酒味含带浓郁的大麦香味。 苏格兰威士SCOTCHWHISKY） ：原料大 多为麦和各种谷物混合，但也有纯粹采用麦芽酿制的。由于在制酒前 使用草炭熏过麦 芽，因此酒味里都带有厚重的烟熏味为其特色。波旁威士忌（ BOURBON WHISKY）：是美国最具代表的威士忌酒类型，于肯德基州的波旁镇所 生产，其酿酒原料需用51% 以上的玉米来混合麦或其他谷物。美国威士忌酒类 型中又有以黑麦为主要原料称为 RYEWHISKY，麦和多种谷物混合的BLENDED WHISKY，以及在酿法上独创一格的 TENNESSEESTRAIGHT，即田纳西州以采用焦 炭的枫木滤过后再装于橡木桶内熟成的威士忌酒。加拿大威士忌（CANADIAN WHISKY）：较其他威士忌酒轻 爽，芳香的特 色来自于裸麦和玉米连续蒸馏后再经调混合而成。加拿大 于1920年开始大量生产威士忌酒。 日本威士忌（JAPANESE WHISKY）： 款式很多，其酒味近似苏格兰威士忌酒 ，只是少了草熏味。日本威士忌 酒起源于公元1871年，明治4年是维新运动的成果之 一，而最早量产威 真正忌酒的厂商SUNTORY三多利即是最具代表的品牌。
葡萄酒（WINE）
葡萄酒主要分为以下几类： 1、不起泡的葡萄酒度 平常人所说的 TABLEWINE即是指这一类型，即把葡萄压榨为果汁再加上酵母来发酵 ， 使其葡萄中的糖分分解为二氧化碳和酒精，然后把二氧化碳挥发掉 即 为WINE，酒精浓度9度-17度，分红，白，玫瑰三种。 红酒（RED W INE）：把黑葡萄压榨连同果皮一起来发醇，由于果皮所含色素会渗 入 酒中，故成为红葡萄酒，但依其品种的不同而有紫红色，鲜红色， 淡 红色等等。 白酒（WHITE WINE）：以白葡萄（黄、绿系）为主，如用 黑葡萄来做也可，去掉果柄、果皮再加以压榨，取其果汁来做， 颜色有无色透明、青、淡 黄、琥珀、黄金色等等。 玫瑰色葡萄洒 （ROSE WINE）：把红葡萄连果皮一起拿来发酵， 发酵时再竖果皮， 或把红，白混合发酵，或把已做好的白酒用红葡萄皮来浸。 2、起泡的葡萄酒（SPARKLING WINE） 其制造方式和WINE大致相同 ，WPARKLING WINE是在 起泡沿未完全终止时即拿来装瓶，使其在瓶 中发酵第二次，所以会朦胧 一些残存的二氧化 碳，因此开瓶之后会剧 烈的起泡，其酒精浓度为9度-14度。只有在法国香槟区所产的才可 称为香槟酒CHAMPAGNE。 3、强化性酒精葡萄酒（FORTIRIED WINE） 把压榨后的果汁加酵母 等其 发酵时再添加白兰地，使其停止发酵，如此可使葡萄的糖分保留 在酒中， 因此是含有甜味的葡萄酒，酒精浓度14度-24度。西班牙雪莉酒SHERRY最有名。 4、混合型葡萄酒-加香料（MIXED WINEAROMATIZED） 这种是把 WINE加上药草，香料，色素等配合而成，例如意大利和法国所产的苦 艾酒（即威末酒VERMOUTH），即先把艾草，基纳树皮浸在酒里。
白兰地酒（BRANDY）
虽然BRANDY白兰地一词可泛称所有的水果蒸馏酒，但市面上所卖的白兰地酒大多数是用葡萄蒸 馏成的。目前世界上有很能多地方生产白兰地酒，但最负盛名 的两大白兰地酒产地干邑区（COGNAC） 和雅玛邑区（ARMAGNAC）却都位于法国的西南边，因此法国可谓目前公认最优秀的白兰地王国。白兰地 酒（亦有称作拔兰地酒）的优劣、价格的高低大都依酒的储藏长短而定，即是指酒水装于橡木桶内 作长时间窖藏。以法国干邑区为例，其陈年等级可概分为三星级：最少 需窖藏三年以上 V S O P级：需窖藏五年以上 NAPOLEON级：需窖藏六 年以上XO级：需窖藏七年以上甚至更久另外，还有些采用特别调配方式 酿制或标榜有窖藏数十年的超龄白兰地酒，这类白兰地酒的年份是属于 非制式的独家纪念等级酒龄，例如人头马牌（REMYMARTIN）的路易十三 （LOUISXIII）等级，或轩尼斯牌（HENNESSY）的天堂鸟PARADIS）等级等。
㈧ 我是一个卖酒的……英语作文，要有介绍酒的，五句以上
I'm a wine pedlar. The wine I sell is very good. It is home-made and has a light color. Everyone who tastes my wine say good. I always feel happy when I hear that.
㈨ 世界十大名酒英文简介
Top 10 Most Expensive Wines in the World
Top 10 Most Expensive Wines ever sold in the World. Today’ upwardly mobile, trendy people have insatiable thirst for wines. Craving for wines is not new to the civilized world, with each passing day it continues to get reinforced. Apart from drinking wines, people love to collect them. Some are attracted by the bottles, some by the brands, and yet some weigh upon the wine’s origins.
In this article, you would come to know about the top 10 expensive wines ever sold. Most of these premium wines have mind-boggling price tags and were sold at auctions. These wines fetched unbelievable prices at auctions because of the publicity that is attached to each of the premium bottles. The other stimulus for fetching high prices is the intense competition ring auction proceedings.
01. Chateau Lafite 1787 : The bottle of wine that fetched the highest ever price was Chateau Lafite, 1787. It fetched a price of $160,000 at Christie’s London in 1985. The wine was bought for Forbes collection. The specialty of the bottle is that it bears Thomas Jefferson’s initials etched on the glass.
02. Chateau Mouton Rothschild 1945 : Jeroboam Chateau Mouton-Rothschild 1945 fetched the second highest price ever. The wine was considered to be one among the highly admired vintages of the 20th century. It was sold for a whopping $114,614 at Christie’s London in 1997.
03. Chateau d Yquem 1784 : The wine bottle of 1784 Chateau d’Yquem stands third. It was sold at Christie’s London in 1986 for an amazing sum of $56,588. This bottle also bears the initials of Thomas Jefferson.
04.Massandra Sherry : Now comes the turn of the 1775 Sherry from the Massandra Collection, sold at Sotheby’s London in 2001. It fetched a price of $43,500. Massandra winery was highly admired in the Czarist Russia. Massandra’s cellar contains umpteen bottles (close to a million) of both Russian and Western European wines. This Sherry was the oldest among the Western European variety.
05. Romanee Conti : At the fifth place stands set of eight bottles of Romanée-Conti, DRC 1990. The set was sold for $224,900 (or $28,112 per bottle) at Sotheby’s London in 1996.
06. Le Montrachet : Sixth in line is Le Montrachet, DRC 1978. Seven bottles of it were sold at Sotheby’s New York in 2001 at $23,929 per bottle.
07. Romanée-Conti DRC 1990 : Romanée-Conti, DRC 1990 is in the seventh place. 6 magnums of the wine were sold at Zachy’s New York at $5,800 each.
08. Screaming Eagle 1994 : At the eighth spot stands three bottles of Screaming Eagle 1994, sold at Christie’s Los Angeles in 2000. The price fetched was $3,833 per bottle.
09. Chateau Mouton Rothschild 1982: Ninth in line is fifty cases (six hundred bottles) of Chateau Mouton-Rothschild 1982. The sale was made at Christie’s/Zachy’s New York in 1997 for an astonishing price of $420,000 ($700 per bottle).
10. Screaming Eagle Cab 1992 : Let us now come to the tenth and the penultimate wine of the day. Though this wine should have ranked first in terms of price, its value was somehow overshadowed as it was auctioned for charity. Imperial of Screaming Eagle Cab 1992 was sold at the Napa Valley Wine Auction in 2000 for an astronomical sum of $500,000. The wine as purchased by Cisco Systems executive Chase Bailey. Though technically it had fetched the highest ever price, but much of its price has to be discounted as it was meant for charitable purposes.