勃艮第黑皮诺

　　顶级葡萄酒的来源-勃艮第黑皮诺！

　　黑皮诺的酿造必须非常小心，许多酿造细节都可能给酿成的葡萄酒带来影响。

　　如黑皮诺皮中的酚类物质本就不多，萃取少容易流于清淡，但萃取过多又会马上失去优雅的风味。一般而言，黑皮诺酿成的红酒颜色比较淡，刚酿好之后酒色是红中略带紫，但很快就变成樱桃红，比较偏正红色，甚至接近橘红，较少见蓝紫色调，也较难酿出深不见底的颜色。

　　黑皮诺本身的香气中要以樱桃的香气最为明显。

　　在比较寒冷、葡萄不易成熟的年份或是产区，常出现野樱桃、樱桃果核或是樱桃白兰地的香气出现。在温暖一点的年份或产区，则可能是黑樱桃或樱桃果酱香气。草莓和新鲜李子的香气也颇常见。黑皮诺经橡木桶培养之后常有香料香气，和淡淡的丁香与豆蔻香，与赤霞珠经木桶培养后的甘草和雪松味很不一样。

　　The source of Top wines-burgundy Pinot Noir！ Pinot noir has to be made with great care， and many of the details can have an impact on the wine. Such as the phenolics in Pinot noir is not much， extraction less easily flow to light, but extraction too much will immediately lose elegant flavor. Generally speaking, red wine made by Pinnow is lighter in colour. It is reddish with a slight purplish tint at the beginning of the wine, but it soon turns cherry red. It is more red in colour, and even close to Orange. blue-violet hues are less common, it is also harder to brew a bottomless color. Pinot Noir itself to the aroma of Cherry to be the most obvious aroma. In Colder, less ripe years or regions, the Aroma of Wild Cherries, Cherry stones, or Cherry Brandy often appears. In warmer years or regions, it may be black cherry or cherry jam AROMAS. Strawberry and fresh plum AROMAS are also common. Pinot Noir is often spiced in Oak, with hints of clove and Cardamom, unlike Cabernet Sauvignon's liquorice and Cedar.