About Diamond Estates The Winery
关于钻石酒庄
◆43,000 square foot state-of-the-art winemaking facility on 30 acres of land with new production equipment
在30英亩的土地上，拥有占地43,000平方英尺的葡萄酒酿造设施以及最先进的生产设备
◆4.5 million liters of cooperage
拥有的橡木桶总容量达4500000升
◆Production has grown from 7,000 cases in 2000 to 220,000 cases in 2012
2000年至2012年， 产量从7000箱增长至220,000箱
◆Diamond Estates processes 3,000 tonnes of grapes annually representing the 4th largest wine grape purchaser in Ontario & the 2nd largest Icewine producer in Ontario
钻石酒庄每年加工约3,000吨的葡萄，是加拿大安大略省第四大葡萄酒生产商及第二大冰酒生产商
◆Expansion capability for another 1.5 million litres of production
另拥有1500000升的扩展生产能力
◆Located on the “Golden Mile” of Niagara-on-the-Lake, Ontario, Canada. Short drive to Niagara Falls.
该酒庄位于加拿大安大略省尼亚加拉湖滨小镇的“黄金地段”，距尼亚加拉大瀑布仅数分钟车程。
◆Producer of top VQA (Vintners Quality Alliance) brands:
是多个VQA（加拿大葡萄酒品质联盟）认证的顶级葡萄酒品牌生产商
◆20 Bees, Birchwood Estate, Celine Dion, Crooked Pine, Dan Aykroyd, Daredevil, De Sousa Wine Cellars, EastDell Estates, FRESH, Lakeview Cellars, NHL Alumni Hat Trick Wines, Seasons Wines & Sundance Wines
The Evolution of Diamond Estates
钻石庄园酒庄的变迁
The Diamond Brands
钻石酒庄旗下品牌
Wine Regions of the World
世界葡萄酒产区
A Warm Climate Wine Region
温暖气候下的葡萄酒产区
Comparing Cool & Warm Climates
凉爽气候 VS 温暖气候
◆Cool climate – Niagara on the Lake, Ontario, Canada
凉爽气候下的葡萄酒产区– 加拿大安大略省的尼亚加拉湖滨小镇
◆Known for all the classic cool climate grape varieties – Riesling, Pinot Noir, Cabernet Franc, Syrah, etc.
该区经典的葡萄品种有： 雷司令, 黑比诺, 品丽珠, 西拉等。
◆Average Temperature: Summer 23˚C, Winter 0˚C
平均气温：夏天23 ˚C，冬天0 ˚C
◆Weather: Considered to be a moderate climate zone as it falls between Lake Ontario and Lake Erie which helps to moderate the area’s temperatures.
气候条件：该区被认为是一个温和的气候区，因为它坐落在安大略湖和伊利湖之间，这一地理位置有助于调节该区的气温。
◆Soil: Sandy Loam
土壤条件：沙壤土
◆Cool Climate – Burgundy, France
凉爽气候下的葡萄产区 – 法国的勃良第
◆Commonly produces “Burgundies” – dry, red wines made from Pinot Noir grapes and whites made from Chardonnay grapes
勃良第产区的主要品种有：由黑比诺葡萄酿制而成的干红，用霞多丽葡萄酿造的白葡萄酒
◆Average temperature: Summer 19.6˚C, Winter 1.6˚C
平均气温：夏天19.6 ˚C，冬天 1.6˚C
◆Weather: Continental climate characterized by cold winters and hot summers –weather can be unpredictable with rains, hail and frost all possible around harvest time
气候条件：该区为大陆性气候，其特点是冬天寒冷和夏天炎热，该区天气难以预测，暴雨、冰雹和霜冻等所有天气都有可能出现在各地葡萄收获的时节。
◆Soil: Limestone mixed with clay
土壤条件：石灰石和粘土混合
◆Warm Climate – Barosa Valley, South Australia
温暖气候下的葡萄产区-南澳大利亚的巴罗萨谷
◆One of Australia’s oldest and most pretigious wine growing regions
是澳大利亚最古老、最负盛名的葡萄酒产区之一
◆Best known for Shiraz production
该区盛产的葡萄品种为西拉子
◆Average temperature: Summer 29˚C, Winter 14.7˚C
平均气温：夏天29 ˚C，冬天14.7 ˚C
◆Weather: Spring & Summer – warm and sunny days, Fall & Winter – mild but sunny, some winter days can bring chilly temperatures with rain
气候条件：春夏两季，气候温暖，阳光充足。秋冬两季，气候温和，阳光充足，但冬季偶尔会有些低温阴雨天
◆Soil: Loamy sandy & clay loam
土壤条件：砂质壤土和粘壤土
◆Warm Climate – The Western Cape, South Africa
温暖气候下的葡萄产区– 南非的西开普省
◆Known for Cabernet Sauvignon, Chardonnay, Merlot & Zinfandel
该区盛产的葡萄品种有：赤霞珠，霞多丽，梅洛，仙粉黛
◆Average Temperature: Summer 22˚C, Winter 16˚C
平均气温：夏天22 ˚C，冬天16 ˚C
◆Weather: Diverse, with many distinct micro- and macroclimates created by the varied topography and the influence of both the Indian (warm water)and Atlantic (cold water) oceans. Most of the province is considered to have a Mediterranean climate with cool, wet winters and warm, dry summers.
气候条件：受复杂的地形以及印度洋（暖流）和大西洋（寒流）的影响，该区大气候和小气候都多种多样。该省大部分地区被认为是地中海气候，冬季凉爽潮湿，夏季温暖干燥。
◆Soil: Types range from granite, sandstone, shale, lime & sand
土壤条件：花岗岩，砂岩，页岩，石灰和沙子
Terroir & Soil
水土&土壤
◆“Terroir” is the term used to describe the combination of geography, soil and climate which gives a grape- growing region its distinction and “flavour”.
“水土”是指葡萄生长所需的大自然环境，包括了地形、土壤和气候等条件。这个综合的水土条件，会使各葡萄产区间存有差异性，最终影响所产葡萄的“口味”。
◆The composition of the soil in region was formed over 12,500 years ago when the glaciers retreated leaving behind deposits of clay, loam, sand and silt.
一个地区的土壤是由12500年前冰河撤退时所留下的粘土，壤土，沙和淤泥沉积形成的。
◆Clay: vegetation breaks down very slowly, resulting in more nutrients for grapes. This contributes to the production of full, rich, warm characteristics in wines. The roots of the vines tend to be slightly shallower in clay – the harder the roots have to work, generally adds more character and intensity in the resulting wine.
粘土：在粘土中植被分解非常缓慢，从而为葡萄提供了更多的营养物质。它有助于葡萄酒形成丰富饱满温和的特点。因为葡萄的根在粘土中很难再深入生长下去，这种艰巨的生长环境，使葡萄酒具备了更鲜明的特点和更浓郁的口感。
◆Sand & Silt: Having enough water for the grapes can be an issue in hot and dry summers, one is likely to see more irrigation by the growers in this part of Niagara. Sand retains more heat and will advance ripening.
沙土&淤泥：淤泥中有足够的水，可以解决葡萄在夏季炎热干燥的问题，这使尼亚加拉地区更像拥有一个天然的“灌溉系统”。然而沙土可以储存更多的热量，可促进葡萄的成熟。
◆Loam: Combination of clay, sand and silt. Has more nutrients then sandy soil and is not as porous therefore requires some drainage system to dispense excess water.
土壤：由粘土，沙子和淤泥组合的土壤，虽然其拥有丰富的营养物质，但缺乏很好的排水性，因此需要一定的排水系统除去多余的水分
White Grape Varietals
白葡萄品种
Auxerrois – notes of apple & floral
欧塞瓦–主要味道特性（典型香气）：苹果 & 花香
Chardonnay – Unoaked: notes of citrus –Oaked: notes of butter, vanilla
霞多丽–主要味道特性（典型香气）：柑橘（未经过橡木桶陈酿的）；黄油味、香草味（经过橡木桶陈酿的）
Gewürztraminer – notes of lychee, rose water, spice
琼瑶浆–主要味道特性（典型香气）：荔枝、玫瑰花水、辛香
Kerner- notes of mango, grapefruit
科纳–主要味道特性（典型香气） ：芒果、柚子
Moscato – notes of sweet flowers, tropical fruit
麝香–主要味道特性（典型香气）：甜花香， 热带水果
Pinot Gris/Pinot Grigio – notes of melon, citrus, apple
灰皮诺–主要味道特性（典型香气）：哈密瓜，柑橘，苹果
Riesling – notes of peach, apricot, some mineral
雷司令–主要味道特性（典型香气）：桃，杏，一些矿物质
Sauvignon Blanc – notes gooseberry, grapefruit
长相思–主要味道特性（典型香气）：猕猴桃，柚子
Vidal – notes of peach, lemon, honey
维代尔–主要味道特性（典型） 桃， 柠檬，蜂蜜
Red Grape Varietals
红葡萄品种
Baco Noir – notes of plum, leather, spice
黑巴克-主要味道特性（典型香气）：李子、皮革、辛香
Cabernet Franc – notes of red & black berry fruits, spice, green pepper
品丽珠-主要味道特性（典型香气）：红色和黑色浆果,辛香,青椒
Cabernet Sauvignon – notes of black currant, cedar & chocolate
赤霞珠-主要味道特性（典型香气）：黑加仑雪松和巧克力
Gamay Noir – notes of cherry & raspberry
黑佳美-主要味道特性（典型香气）：樱桃和树莓
Merlot – notes of fresh berries, spice & plum
梅洛-主要味道特性（典型香气）：新鲜浆果、辛香和李子
Pinot Noir – notes of cherry, raspberry, pepper
黑比诺-主要味道特性（典型香气）：樱桃,树莓,胡椒
Shiraz – notes of spice & black pepper
西拉子-主要味道特性（典型香气）：辛香，黑胡椒
A Year in our Vineyard
葡萄庄园的一年
Wine Production
酿酒
Vintners Quality Alliance
酒商质量联盟
◆100% Ontario grown wine
100％安大略生长的葡萄酿造的葡萄酒
◆Wine has undergone and passed rigorous testing and received the approva of the VQA tasting panel.
葡萄酒需通过严格的测试，并获得VQA品评小组的核准。
◆VQA Ontario exercises delegated authority to administer and enforce the VQA Act and its associated regulations.
安省酒商质量联盟有权管理和执行VAQ法律以及其相关规定。
◆Sets the framework by which standards for the production of VQA wine and appellations for wine growing regions are established
为VQA葡萄酒生产以及葡萄酒产区的建设设置了一个框架和标准
◆VQA Ontario has the following operating objectives: wine testing, audits, inspections, compliance
安大略省VQA有以下作用：葡萄酒的测试，审计， 检查， 验收
Icewine | Ontario as a World Leader
安省冰酒世界名列前茅
GRAPE VARIETIES葡萄品种
In Ontario, Icewine must be made from vitis vinifera grape varieties or the hybrid variety Vidal Blanc. The most popular varieties are Vidal Blanc, Riesling and Cabernet Franc.Some small lots include Gewürztraminer, Chardonnay and Cabernet Sauvignon.
在安大略，冰酒由欧亚种葡萄或杂交品种维代尔酿制 。常见的品种有维代尔、雷司令、品丽珠。偶尔包括琼瑶浆、霞多丽和赤霞珠。
REGULATION规定
Icewine production is regulated in Ontario under the VQA Act and regulations. Strict standards are monitored by VQA inspectors, from vineyard to the bottle. Rules cover grape varieties, harvest procedures, winemaking, and testing before the wine is released. No wine may use the term “Icewine” on its label unless it is certified by VQA Ontario.
安省冰酒生产厂家必须按照VQA的标准进行生产,从酿酒的葡萄品种到包装的酒瓶，各关键环节都受到VQA监察员的监管。 VQA规定了可选的葡萄品种、采摘程序、酿制过程以及认证前的检测环节。在安省，如无VQA授权，任何葡萄酒都不能在其商标上标注“冰酒”字样。
Icewine | Wine Character & Style
冰酒特征
• Rich aromas and flavours of ripe tropical fruits such as lychee, papaya and pineapple
丰富的香气和成熟的热带水果口味，例如荔枝、木瓜和菠萝
• Sweet with firm backbone of acidity for good balance
甜中带酸，美味均衡
• Enjoyed as dessert or with dessert
可独饮或与甜点搭配享用
• Perfect compliment for rich, strongly flavour foods such as fois gras and aged blue cheese
与重口味的菜肴搭配口味极佳，例如鹅肝、陈年蓝奶酪
• Pairs well with spicy, sweet and savoury flavours
能与辛辣、咸、甜口味的食物很好的搭配
• Also used as a “dosage” for Sparkling Wine or cocktails
冰酒也可以用来调制气泡酒或鸡尾酒
Icewine冰酒
Diamond Estates Export
钻石酒庄的出口贸易
◆Diamond Estates is the 2nd largest Icewine producer in Ontario
钻石庄园是安大略省第二大冰酒出口商
◆Export Distribution:出口分布：
◆China中国
◆Japan日本
◆Korea韩国
◆United Kingdom英国
◆India印度
◆United States美国
◆Russia俄罗斯
◆Czech Republic捷克
◆Germany德国
◆Slovakia斯洛伐克
◆Finland芬兰
Tasting Wine
品尝葡萄酒
◆Wine tasting involves all 5 senses:
品尝葡萄酒：涉及5种感官
◆1.Sound – the clinking of glasses, saying “Cheers”
听音—干杯时，酒杯发出的叮当响声
◆2.Sight – look at the colour and the clarity of the wine
观色—看葡萄酒的颜色和纯度
◆3.Smell – Swirl wine in glass, pick out different aroma characteristics
闻香—晃动酒杯中的葡萄酒，会嗅到不同的香味特征
◆4.Taste – taste wine, pick out different taste characteristics – make sure to take 2 sips, the 1st cleanses your palate!
品尝—品尝酒时会尝到不同的味道—确保要多品尝几口，因为第一口通常只是唤醒你的味蕾
◆5. Feel – the way the wine feels in your mouth – for example -very dry wine you will feel in your cheeks and it will dry your mouth out, a sweeter wine will be smoother on your palate
感受—在嘴里感受红酒—例如—干红会让你的脸颊和的嘴巴带来一种干渴的感觉。甜的红酒将会浸润你的味蕾。
Tasting Wine – Wine Aroma Wheel
品尝葡萄酒–葡萄酒香气罗盘
Tasting Wine – Oak Wheel
品尝葡萄酒 –橡木罗盘
Pairing Food & Wine
酒和食物的搭配
There are four taste perceptions when tasting wines, sweet,sour, salty and bitter. Only salty should not appear in wine. Sweetness is found on the tip of the tongue, sourness or acidity is found on the sides and
bitterness is found on the back.
当品尝葡萄酒时有四种味觉感知,甜、酸、咸、苦。只有咸不应该出现在酒中。在舌尖上能发现甜味,酸味能在舌头两侧找到，舌根部会发现苦涩味。
◆There are no hard and fast rules to wine and food pairing, only general suggestions, ultimately it comes down to personal preference.
酒和食物搭配没有硬性规定,只有一般的建议,最终归结于个人偏好。
◆There are some general guidelines that you can follow, you might want to use the complementary principle or the contrast principle.
可遵循一些普通准则,如互补原则或对比的原则。
◆The complimentary principle involves choosing wine and food that have similar characteristics, such as serving dishes that have flavours, textures or intensity that are similar to those found in the wine.
互补原则是选择有相似特征的酒和食物,比如我们能在葡萄酒中发现与菜肴相似的味道或口感
◆The contrast principle uses flavours or textures in foods that are not found in the wine, but still enhance the wine.
对比原则是食物与葡萄酒中无法找到相似的特征，但食物仍然能提升葡萄酒的口感。
◆Contrasting Principle（对比原则）
◆Example # 2 – Potato Chips paired with Unoaked Chardonnay
例如：薯片搭配霞丽多
◆Acidic wines pair well with salty dishes or oily dishes
酸性的酒能很好的搭配于口味偏咸或油腻的食物
◆ie. Unoaked Chardonnay that is high in acidity will pair well with raw oysters, working to cleanse the palate of the “salty/fishy” flavours.
这种高酸度的酒，它能很好的搭配于生蚝这样的食物，减轻生蚝本身所含有的咸腥味。
◆Example # 1 – Aged Cheddar with Cabernet Sauvignon
例如： 陈年的车达奶酪搭配赤霞珠
◆Red wines, especially younger red wines tend to have a lot of tannin, which is picked up from the skins of the grapes, the pits and stems and oak ageing.
红酒，特别是初酿的红酒， 其中单宁含量很高，这些单宁源自于它本身的皮、茎。
◆Cheese tends to have a high fat content which, when consumed with wine, acts as a softening agent to tannins and makes a very tannic red wine taste softer and less tannic
奶酪有很高的脂肪含量，当它与高单宁含量的红酒搭配时，脂肪与单宁两者会在口中， 软化口感。
◆Complimentary Principle 相辅相成的原理
◆Example # 1: Lemon Slice paired with Riesling
例如：柠檬与雷司令
◆Riesling has a citrus backbone with a hint of residual sugar, which balances the sweetness and acidity.
雷司令有一点点的柑橘芬芳和甘甜，这样很好的平衡了它的酸甜度
◆The lemon/citrus taste in the wine brings out the lemony taste and vice versa with the wine
红酒中柑橘或者柠檬的味道能更好的激发其自身与酒的韵味。
◆Example # 2 – Dark chocolate with Vidal Icewine
例如：黑巧克力与维戴尔
◆When serving Icewine, you want to serve it with a dessert or food item that is less sweet than the wine itself
当你在品冰酒和甜点的时候，你希望你的甜点或者食物的甜度要小于冰酒它本身的甜度
◆If the food is sweeter than the wine, the food will overpower the flavours in the wine.
如果食物太甜，它会盖过酒的味道
◆However, paired with a food that is less sweet than the wine, allows the palate to experience the wine itself which is intensifies with the subtle sweetness of the dessert.
反之，当你用冰酒来搭配低甜度的食物时，其微妙的甜味会更加激发冰酒自身的味道。
◆Some general rules to follow:
有以下一些普通规律可循
◆Match the weight of the food to the weight of the wine.
食物比重要与酒的比重相匹配
◆Protein in red meats softens harsh tannins in younger red wines.
红肉中的蛋白质可以柔化初酿红葡萄酒中浓厚的单宁酸。
◆The method of cooking also plays a factor, for example, pasta that is served with a spicy tomato based sauce will be paired with a different wine than a pasta that is prepared with a cream sauce or a rose sauce.
这样的因素同样作用于烹饪，就如同意面、红酒与辣番茄酱的搭配相较与意面–奶油酱和玫瑰酱的搭配是完全不一样的。
