手機版
How did 2010 stack up in terms of wine? Despite the economic recession, winemakers, wineries and wine bars came up with more than a few innovations -- making sure we keep our consumption up and our interest high. Here, our picks for notable wine trends.
1. Improvement in the quality of box wines
It used to be that boxed wines were just that -- boxed wines. End of story. Now, however, we are seeing wineries that formerly bottled only in glass switching to Tetra Pak. One such example is Big House Red and Big House White, both from California.
Packaging in a box is also an eco-friendly move for many reasons, including that the wine lasts up to 3-4 weeks (as opposed to 3-4 days in the bottle) and it costs less to ship paper than it does glass (bringing the cost savings to you). Some steller examples of vino-in-a-box include Black Box Wines (Wine Spectator gave the Chardonnay 87 points) and Bota Box Old Vine Zinfandel earned 95 points and a gold medal at this year's California State Fair.
2. Innovative bottle enclosures
R. Stuart & Co., a winery in Oregon, is one of the few wineries that has gone crystal. What, you say? Basically, no cork and no synthetic cork either. Instead, a crystal stopper, much like the ones used for cooking oils, is snug inside the bottle. Classy.
3. Upmarketing from some wine labels
Now before you flash back into your college years where you probably drank a lot of Yellow Tail, Alice White and Gallo (in a jug), hear us out. The famed budget label from the Casella family in Australia (we're talking about Yellow Tail) unveiled a reserve line this year. It costs a few bucks more but it's worth it. We tried the Shiraz and liked it. Due to increasing economic concerns on behalf of consumers -- coupled with more and more sophisticated palates -- it is very likely that we will see more budget wineries going upper-end with a few of their wines.
4. Wine kegs at wine bars
Last month we reported on what's shaking at wine bars -- and it's not the cocktail shaker. Boutique, smaller-sized wineries are reaching out to local wine bars and selling them on the idea of pouring wines from kegs behind the bar. This is happening all across the country. Think of it this way. You get to try a wine that isn't sold at your local liquor store or featured on a restaurant's wine list.
5. BYOW (Bring Your Own Wine) continues
Due to cumbersome liquor-license laws in some cities, restaurants are adopting a BYOW attitude: A patron brings his or her own wine and no corkage fee is charged. It's happening in Montreal, Chicago, Philadelphia, Houston, New York City, New Jersey and other areas. For wine lovers, this is a dream come true. You aren't forced to pay more money on a fine bottle of wine (whether it's the 200% markup on the wine list or the $15-$25 corkage fee for a wine you've brought along).
6. Casual eateries offer wine
We are continually amazed at how easy it is to order a glass of wine -- or even a bottle -- at an upscale fast-food retail chain, such as Noodles & Company. Wisconsin Mac & Cheese (an actual menu item) with Chardonnay? We are so in. And did you know that you can now wash down a burrito at Chipotle with a margarita prepared behind the counter? In April we reported on a Starbucks test project in Seattle (Roy Street Coffee & Tea), where not only can you get a Frappuccino or a skinny latte but you can also share a bottle of J Vineyards Cuvée 20 Brut (California) with your table companions. We are hoping, hoping, hoping that our local coffee shops are listening and know about this trend, ahem.
7. Wineries embrace Twitter
Not all of us are so lucky to be on the ground at our favorite winery during harvest time, or able to fly out for a sipping tour in the tasting room. Fortunately, with Twitter, we can virtually be there. Winemakers are taking their personalities onto Twitter, pumping out tweets that tell us what to expect from a particular vintage after a barrel tasting, whether the sun in shining on a vineyard block today, and what to pair with a specific wine. The number of wineries on Twitter is too vast to mention here, but we bet if you dial up a winery's web site you will see a little "t" that tells you what its Twitter handle is.
參考譯文：
2010年有關葡萄酒的關鍵詞彙都有哪些？盡管經濟衰退，釀酒商、釀酒廠及酒吧紛紛推陳出新，以吸引我們的眼球並刺激消費。以下是我們選出的一些較引人注意的革新動態。
1. 盒裝酒質量的改進
以前僅僅有盒裝酒，但現在，我們可以看到那些之前僅選擇玻璃瓶包裝的釀酒廠紛紛轉向了利樂包，如加利福尼亞的Big House Red and Big House White。
盒包裝對生態環境保護來說，是個很大的進步！例如，打開包裝後，盒裝酒能保存3~4個星期（而若在玻璃瓶中，僅可保存3~4天）；降低了運輸費用——紙要低於玻璃（由此也為你節省了部分費用）。盒裝廉價酒的例子如Black Box Wines(葡萄酒愛好者給Chardonnay打了87分)和Bota Box（Old Vine Zinfandel拿了95分，並於今年加利福尼亞的展銷會上奪得一枚金牌）。
2. 酒瓶附件的革新
俄勒岡州的R.Stuart&Co. 是少數使用水晶塞的酒廠中的一家。我沒聽錯吧？基本上不再使用軟木塞或合成軟木塞，而代之以水晶塞——置於瓶內，很像食用油所使用的那一種。
3. 一些葡萄酒品牌退出高檔市場
在你追憶講述自己念大學時曾喝很多Yellow Tail, Alice White 和Gallo(壺裝)之前，請先聽我講完。今年，澳大利亞Casella家族（我們指Yellow Tail）公布了其著名廉價酒的底線。消費者一般要為之多花一些美元但其實物有所值。我們品嚐了Shiaz，並bing且qie很hen喜xi歡huan。但dan站zhan在zai消xiao費fei者zhe立li場chang考kao慮lv到dao日ri益yi增zeng長chang的de經jing濟ji因yin素su及ji越yue來lai越yue複fu雜za的de口kou味wei多duo樣yang化hua，我wo們men將jiang看kan到dao更geng多duo酒jiu廠chang會hui將jiang其qi一yi些xie品pin牌pai退tui出chu高gao端duan市shi場chang。
4. 酒吧內的“酒桶“
上個月，我們報道了“what’s shaking at wine bars”——事(shi)實(shi)上(shang)並(bing)不(bu)是(shi)雞(ji)尾(wei)酒(jiu)調(tiao)酒(jiu)器(qi)。現(xian)在(zai)一(yi)些(xie)小(xiao)規(gui)模(mo)酒(jiu)廠(chang)鎖(suo)定(ding)當(dang)地(di)酒(jiu)吧(ba)出(chu)售(shou)酒(jiu)類(lei)，然(ran)後(hou)酒(jiu)吧(ba)從(cong)吧(ba)台(tai)後(hou)麵(mian)的(de)桶(tong)裏(li)把(ba)酒(jiu)直(zhi)接(jie)倒(dao)在(zai)杯(bei)子(zi)裏(li)就(jiu)可(ke)以(yi)了(le)。這(zhe)在(zai)全(quan)國(guo)各(ge)地(di)已(yi)很(hen)普(pu)遍(bian)。所(suo)以(yi)，事(shi)實(shi)上(shang)，你(ni)正(zheng)在(zai)飲(yin)用(yong)的(de)那(na)杯(bei)酒(jiu)可(ke)能(neng)並(bing)不(bu)是(shi)當(dang)地(di)酒(jiu)館(guan)或(huo)餐(can)館(guan)酒(jiu)單(dan)列(lie)表(biao)上(shang)所(suo)示(shi)的(de)特(te)色(se)酒(jiu)。
5. 顧客依然可以自己帶酒
考慮到一些城市涉及酒類許可方麵的複雜法律，餐館都持“可自帶酒”的態度：顧(gu)客(ke)可(ke)以(yi)自(zi)己(ji)帶(dai)酒(jiu)且(qie)不(bu)會(hui)因(yin)此(ci)收(shou)費(fei)，如(ru)蒙(meng)特(te)利(li)爾(er)，芝(zhi)加(jia)哥(ge)，費(fei)城(cheng)，休(xiu)斯(si)頓(dun)，紐(niu)約(yue)，新(xin)澤(ze)西(xi)州(zhou)和(he)其(qi)他(ta)一(yi)些(xie)地(di)區(qu)。對(dui)於(yu)酒(jiu)類(lei)愛(ai)好(hao)者(zhe)來(lai)說(shuo)，這(zhe)簡(jian)直(zhi)就(jiu)是(shi)夢(meng)想(xiang)成(cheng)真(zhen)了(le)！你不必再為某瓶優質酒支付高昂的價錢（酒單列表上高達200%的“敲竹杠”還是你自帶酒需支付15~25美元的開瓶費）。
6. 簡易小吃店可提供酒類
我們一直驚訝於那些高檔快餐零售店，像Noodles&Company，可以很輕易提供給顧客一杯或一瓶酒。Wisconsin Mac&Cheese(某菜單上的具體項)和夏敦埃酒？另外，知道嗎？現在你可以在Chipotle邊吃玉米餅邊飲用吧台後麵製備的瑪格麗特酒了。四月份時，我們報道了一家位於西雅圖的星巴克試驗店麵（Roy Street Coffee&Tea），在那裏，你不僅可以食用法布基諾或脆皮拿鐵，而且還可以跟同伴共享一瓶J Vineyards 20°特釀。真的是非常非常希望我們當地的咖啡店也都能知悉這個流行趨向~
7. 酒廠紛紛開微博
並非所有人都能在收獲期時幸運的到自己喜愛的酒廠去，或是飛到品酒室體驗一次味覺旅行。可幸運的是，通過微博，我們可以“身臨其境”了le。釀niang酒jiu師shi將jiang他ta們men的de品pin牌pai特te色se搬ban進jin微wei博bo，並bing給gei我wo們men做zuo詳xiang細xi介jie紹shao，如ru今jin天tian的de太tai陽yang是shi否fou曬shai到dao了le葡pu萄tao園yuan某mou個ge角jiao落luo或huo如ru何he跟gen一yi種zhong具ju體ti的de酒jiu做zuo比bi較jiao。開kai通tong微wei博bo的de釀niang酒jiu廠chang實shi在zai是shi太tai多duo了le以yi致zhi無wu法fa在zai此ci一yi一yi列lie出chu，但dan我wo們men打da賭du，如ru果guo點dian擊ji某mou酒jiu廠chang網wang頁ye，你ni將jiang會hui看kan到dao一yi個ge小xiao小xiao的de字zi母mu“t”——告訴你他的微博是怎樣進入並操作的。
