en to zh translation catalogue (3 entries)

en: 
    <h2>About our Wine Tasting</h2>
zh: 关于我们的品酒会

en: 
    <h3><strong>The same wine will be rated differently depending on the environment</strong></h3>
    We often have great opportunities to taste new wines. We must not deprive ourselves! These are often unique moments to discover a new region, a new grape variety, a small estate, or merely a new vintage.
    
    However, you must know that depending on when and where you taste; you will not appreciate the wine in the same way. The environment plays on your judgment. Your physical fitness and your psychological predisposition also play.
    
    It has already happened to us all that on a particular day, we strongly appreciate a glass of wine ... and to have a different judgment a few days later. It is perfectly normal.
    <h3><strong>Suitable crockery is key </strong></h3>
    To learn how to taste wine, preferably the fitted wine glass, ideally a tulip-shaped glass. It will allow the wine to aerate while concentrating the aromas on the upper part. A glass for each of the wines is the best way to discover the wine smell if you have to taste several at the same time is ideal. It allows us to better compare the wines among them.
    
    Before you start tasting, let your wine cool down for about a minute. It will depend on the wine, but it needs to aerate after long months in its bottle.
    <h3><strong>In which order to taste the wines</strong></h3>
    It is best to start with less powerful wines. We do not necessarily talk about alcohol but a wine with a lot of lightness. The reason is, again, quite simple. If you start with a too powerful wine, the next ones will not be able to express their richness and their complexity.
    
    In general, the more you go south, the more powerful the wines will be ... but that's just the theory! Indeed, each grape variety, each vineyard, each parcel may reveal specific characteristics of excellent wines.
    <h3><strong>Wine tasting tips: how to evaluate the wine?</strong></h3>
    There are as many ways to taste as tasters. To approach this question is, therefore, to rush into a very vast universe. But it's also a lot easier than it seems. If you take pleasure in the tasting, it is that your method is the right one!
    
    Anyway, it is not necessary to master all the lexicons of the sommelier. All you have to do is to have some ideas in mind that can better decode a wine. And as with any method, the experience will allow you to forge yours.
    
    &nbsp;
    <ol>
     	<li><strong>The eye</strong></li>
    </ol>
    You can admire the bubbles in a glass of champagne or the color of an old Sauternes. But forget those stories of the huge importance of the look of the glass of wine you are tasting.
    
    The visual examination gives us little information. The dress of the wine (that is, its color) may indicate that a wine is more or less concentrated. But counter examples are legion. Some grape varieties (such as Pinot Noir) can be less dyer and give full-bodied wines. It is only in the context of a blind tasting that this phase is beneficial: it can indicate the age of the wine. We look then, not the color but the reflections.
    
    For white wine, we will look at the reflections of the disc by placing his eye at the glass. A white wine first has green highlights, then silver, then gold and bronze. A white with silver highlights is likely to be a young wine, such as one or two-year-old wine.
    
    For red wine, we bring the glass in front of a white sheet, and we look at it. The reflections are first of cherry or raspberry hue, to evolve towards the tile.
    <ol start="2">
     	<li><strong>The nose</strong></li>
    </ol>
    The nose is analyzed in two stages: the first and second noses.
    
    The First nose: we feel the wine without airing it, that is, without moving the glass. Generally, this nose is not very powerful. It is how we identify the defects of the wine. The aromas are still not present, the flaws "jump in the nose," as the famous " taste of cork," also very noticeable on the nose.
    
    The Second nose: we air the wine, and as it opens, its aromas are increased tenfold. Wine is a living product that reacts with aeration. If you do not feel anything, it may be that the wine still requires aeration (in the bottle or carafe). It is interesting to move your nose in your glass to detect new aromas.
    
    But to recognize that a wine smells peony is not essential, far from it. Some points to know:
    <ul>
     	<li>The winemaker does not add the aromas (well usually).</li>
     	<li>A wine that smells of rose did not macerate with petals.</li>
    </ul>
    And precisely, we can group 3 families of flavors:
    <ul>
     	<li>The primary aromas that come from the grape (a wine made with Gewurztraminer, often expresses aromas of rose and lychee)</li>
     	<li>Secondary aromas: they come from fermentation.</li>
     	<li>Tertiary aromas: those are the aromas that come from breeding.</li>
    </ul>
    <ol start="3">
     	<li><strong>The mouth</strong></li>
    </ol>
    It is probably the most critical phase. It is essential to hold your glass by the foot. Because the grip of the glass will affect the place where the wine will arrive in our mouth. But the sensors of acidity, sweetness, bitterness, and acidity are not located in the same areas in the mouth. It will be necessary to turn the wine in the mouth to decrypt it completely.
    
    It is even advisable to suck air at the same time (we speak of grumble wine) that we enjoy to air it. It is not rude to make noise while enjoying wine!
    
    Finally, we will pay particular attention to the 3 phases:
    <ul>
     	<li>The attack: we look mainly at its power: is it frank, flexible.</li>
     	<li>The mid-palate: this is when the flavors on the palate unfold with the acidity for the whites and the tannins for the reds. At this moment, we can analyze the texture of the wine.</li>
     	<li>The finale: to which flavors does wine evolve? And above all, how long does the wine persist in the mouth?</li>
    </ul>
    During a wine tasting, you will recognize a great award-winning wine to its ability to evolve in the mouth and to persist even once we have swallowed. Recall that it is perfectly reasonable to spit a great wine during a tasting.
    
    So, if you want to know more about the many wine tasting events available in your area, get in touch with some of the best wine tasting event organizers and enjoy some fun evening with other wine enthusiasts.
    
    Just keep in mind that a wine tasting evaluation is very personal, and you will each have a different appreciation, it is normal.
zh: <h2>同样的酒，根据环境的不同会有不同的评价。</h2>
    我们经常有品尝新酒的好机会。我们一定不要剥夺自己的机会! 这往往是发现一个新的地区，一个新的葡萄品种，一个小庄园，或仅仅是一个新的年份的独特时刻。
    
    然而，你必须知道，根据你品尝的时间和地点，你将不会以同样的方式欣赏葡萄酒。环境会影响你的判断力。你的身体素质和心理倾向也会影响你的判断。
    
    我们都已经发生过这样的情况：在某一天，我们非常欣赏一杯葡萄酒......而几天后却有不同的判断。这是很正常的。
    
    合适的餐具是关键
    要学会品酒，最好是装好的酒杯，最好是郁金香型的酒杯。它可以让酒液通气，同时将酒香集中在上半部分。如果要同时品尝几款酒的话，每个酒杯都是最好的发现酒香的方法，是最理想的。它可以让我们更好地比较它们之间的葡萄酒。
    
    在你开始品尝之前，让你的酒冷却一分钟左右。这将取决于葡萄酒，但它需要在瓶中长达数月的充气。
    
    品尝葡萄酒的顺序
    最好从酒力较弱的葡萄酒开始。我们不一定要谈酒精，而是要谈一种清淡的葡萄酒。原因也很简单。如果你一开始就喝太强的酒，接下来的酒就无法表现出其丰富性和复杂性。
    
    一般来说，越往南走，葡萄酒就会越强劲......但这只是理论上的说法! 事实上，每个葡萄品种、每个葡萄园、每个地块都可能透露出优秀葡萄酒的特定特征。
    <h2>品酒技巧：如何评价葡萄酒？</h2>
    品尝的方法和品尝者一样多。因此，对待这个问题，就是急于进入一个非常广阔的宇宙。但这也比看起来容易得多。如果你在品尝中感到快乐，那就是你的方法是正确的!
    
    总之，不需要掌握品酒师的所有词汇。你所要做的就是在心中有一些想法，可以更好地解读一款酒。而和任何方法一样，经验会让你锻造你的方法。
    
    &nbsp;
    
    眼睛
    你可以欣赏一杯香槟酒中的气泡，也可以欣赏一杯老苏玳酒的颜色。但忘记那些故事，你正在品尝的酒杯的外观的巨大重要性。
    
    视觉检查给我们提供的信息很少。葡萄酒的衣着（也就是颜色）可能会表明一款酒的浓度较高或较低。但是，反面的例子也是层出不穷。有些葡萄品种（如黑皮诺）可以不那么染色，使酒体饱满。只有在盲品的情况下，这个阶段才是有益的：它可以表明葡萄酒的年龄。那么我们看，不是看颜色，而是看反映。
    
    对于白葡萄酒，我们会把他的眼睛放在酒杯上看圆盘的反光。一款白酒先是有绿色的亮点，然后是银色，再是金色和古铜色。有银色亮点的白酒很可能是年轻的酒，比如一两年的酒。
    
    红酒的话，我们把酒杯拿到白纸前，我们看一下。反射出的是先是樱桃或覆盆子的色泽，要向瓦片演变。
    
    嗅觉
    鼻子的分析分为两个阶段：第一嗅和第二嗅。
    
    第一嗅：我们在不通风的情况下，也就是在不移动酒杯的情况下，感受葡萄酒的味道。一般来说，这种鼻子不是很有力。我们就是通过它来辨别葡萄酒的缺陷。香气还没有出现，缺陷就 "跃然于鼻"，就像著名的 "软木塞的味道"，在鼻子上也很明显。
    
    第二道鼻子：我们将葡萄酒晾晒在空气中，随着葡萄酒的打开，其香气会增加十倍。葡萄酒是一种活的产品，会随着通气而产生反应。如果你没有任何感觉，那可能是酒还需要曝气（在瓶中或酒瓶中）。在酒杯中移动你的鼻子来检测新的香气是很有趣的。
    
    但认识到葡萄酒有牡丹的味道并不是必要的，远非如此。要知道的一些要点。
    
    酿酒师没有添加香气（通常是这样）。
    一款闻起来有玫瑰香味的葡萄酒并没有用花瓣浸渍。
    而准确的说，我们可以将3个家族的香气归为一类。
    
    主要的香气来自于葡萄（用琼瑶浆酿制的葡萄酒，通常会表现出玫瑰和荔枝的香气）。
    二级香气：它们来自于发酵。
    三级香气：这些香气来自于育种。
    口感
    这可能是最关键的阶段。用脚握住酒杯是很有必要的。因为酒杯的握法会影响到葡萄酒到达我们口中的位置。但是酸度、甜度、苦度的传感器并不在口腔中的同一个区域。这就需要在口中转动葡萄酒，才能完全解密。
    
    甚至建议我们在享受的同时吸气（我们讲的是咕噜酒），把它空气化。在享受葡萄酒的同时发出声音是不礼貌的!
    
    最后，我们要特别注意3个阶段。
    
    攻击：我们主要看它的力量：是否坦率、灵活。
    中段：这时，口感上的味道会随着白葡萄酒的酸度和红葡萄酒的单宁展开。此刻，我们可以分析出葡萄酒的质感。
    压轴：葡萄酒会向哪些味道演变？最重要的是，葡萄酒在口中能持续多久？
    在品酒的过程中，你会认识到一款伟大的获奖葡萄酒在口中进化的能力，甚至在我们咽下之后还能持续存在。回想一下，在品酒过程中，吐出一款好酒是完全合理的。
    
    因此，如果你想了解更多关于你所在地区的许多品酒活动，请与一些最好的品酒活动组织者联系，与其他葡萄酒爱好者一起享受一些有趣的夜晚。
    
    只要记住，品酒评价是非常个人化的，你们每个人都会有不同的鉴赏能力，这是正常的。

en: The wine tastings, these innovative concepts for discovering wine, wine producers, vineyard and winery, are growing more and more in France and all around the world. Wine enthusiasts, sommeliers, restaurant owners, and wine lovers have fresh ideas and new approaches to discover and promote their wines and share their passion with other wine lovers in a tasting room, a wine cellar, a bar or a restaurant serving good wine.
    
    The image of French wine abroad represents French luxury, and great professionals and connoisseurs are taking advantage of it to propose some of the best and most unique wine tastings. Red wines such as an award-winning Pinot noir, a delicate Cabernet Sauvignon, the fruity white wines' tasting notes, or a wine tasting experiment with sparkling wines. These are some of the many things you can enjoy when sipping wines at some of the best wine tasting events when having your holiday in the wine country.
    
    Whether you are in Paris, in the Bordeaux region, or on the Cote d’Azur, you will always find some of the best organizers of wine tastings, to learn about wine during your holidays in France. Wine tastings generate positive enthusiasm from professionals and individuals. The French Flair is being promoted through the many young wines and local wines during wine tasting experiences or a blind taste. They are significant events to meet new people and share knowledge about wine in general.
    
    &nbsp;
    <h3>Why a wine tasting? The reasons are not lacking!</h3>
    In the wine community, there are the creators, the artists, the perfectionists, and at the end of the chain, the speakers. The speakers speak, taste, and select their ways. Then according to their criteria, they choose the bottles of the winegrowers to share, taste, and tune them on different gastronomic agreements. They are the key people you will have the chance to meet at your wine tasting!
    <h3><strong>Your choice will always be right because it's yours!</strong></h3>
    As we all know, tasting a glass of wine to make your own opinion is the best step not to be wrong and to make the right choice. The reason is quite simple: we all have our personal taste, and we can all enjoy the same wine differently! But do not make me say what I did not say, "Your choice will always be good because it's yours!"
zh: 品酒会，这些发现葡萄酒、葡萄酒生产商、葡萄园和酒庄的创新概念，在法国乃至全世界越来越多。葡萄酒爱好者、侍酒师、餐厅老板和葡萄酒爱好者有了新的想法和新的方法来发现和推广他们的葡萄酒，并在品酒室、酒窖、酒吧或供应好酒的餐厅与其他葡萄酒爱好者分享他们的热情。
    
    法国葡萄酒在国外的形象代表着法国的奢华，优秀的专业人士和行家们也在利用这一优势，提出一些最好、最独特的葡萄酒品鉴会。如获奖的黑皮诺红葡萄酒、精致的赤霞珠、果味浓郁的白葡萄酒的品鉴笔记，或者是起泡酒的品鉴实验。这些都是你在葡萄酒之乡度假时，在一些最好的葡萄酒品鉴活动中品尝葡萄酒时可以享受到的许多东西。
    
    无论你是在巴黎，在波尔多地区，或在蔚蓝海岸，你总是会发现一些最好的葡萄酒品鉴会的组织者，在法国的假期了解葡萄酒。品酒会引起了专业人士和个人的积极热情。在品酒体验或盲品的过程中，通过许多年轻的葡萄酒和当地的葡萄酒来推广法国风情。它们是认识新朋友和分享葡萄酒知识的重要活动。
    
    &nbsp;
    
    为什么要参加品酒会？原因不乏其一!
    在葡萄酒界，有创造者、艺术家、完美主义者，而在产业链的末端，则是演讲者。讲师们讲、品、择其道。然后，根据他们的标准，他们选择葡萄酒种植者的酒瓶进行分享，品尝，并根据不同的美食协议进行调整。他们是您在品酒会上有机会遇到的关键人物。
    
    你的选择永远是正确的，因为它是你的!
    大家都知道，品鉴一杯葡萄酒，提出自己的意见，是不犯错误，做出正确选择的最佳步骤。原因很简单，我们每个人都有自己的个人品味，同样的酒，我们可以有不同的享受! 但不要让我说出我没有说过的话："你的选择永远是好的，因为它是你的！"
