※ 姓名

※ 性別

男女

※ 您的學校/單位名稱

※ 第幾次參加類似葡萄酒比賽

台灣之外的國家地區,請填地方.

行動電話

出生年次

1.白葡萄酒視覺Appearance(形容與評估)：

顏色強度Color

1.檸檬青綠黃 Pale lemon
2.亮金黃色 bright golden yellow
3.金稻黃色 golden rice yellow
4.琥珀色 Amber

2.白葡萄酒視覺Appearance (形容與評估)：

色澤強度luster

1.淺Pale
2.中Medium
3.深Deep

3.白葡萄香氣 Nose (聞) /風味(品嚐)?

水果香氣(主要) Fruit Aroma: Can have multiple answer

1.蜂蜜 Honey
2.柑橘 Orange
3.葡萄柚 Grapefruit
4.榴槤 Durian

4.白葡萄酒香氣 Nose (聞) /風味(品嚐)：

橡木桶Casky或不銹鋼桶Stainless steel barrel

1.完全使用橡木桶 Have to use Oak barrel
2.不銹鋼桶 Stainless steel barrel
3.以上兩種都無使用

5.白葡萄Conclusions總論：

酒款Grape Variety

1.2020 Sauvignon Blanc II dry
2.2020 Chardonnay
3.2020 Gewürztraminer
4.2020 Feen ＆ Elfen Riesling

6.白葡萄搭餐1款(1Dishe)：

最佳搭主食1款

1.輕食料理
2.泰式料理
3.梅子雞排
4.麵線

7.白葡萄搭餐1款(1Dishe)：

最佳搭小食1款

1.生蠔
2.水果蛋塔
3.白巧克力
4.鹹鴨蛋

8.紅葡萄酒視覺Red wine Appearance (形容與評估)：

色澤強度color intensity

1.淺 Pale
2.中 Medium
3.深 Deep

9.紅葡萄視覺Appearance (形容與評估)：

顏色Color

1.烏黑色 jet black
2.深紫紅色 Deep purple red
3.深紅色 Deep red
4.灰色 Grey

10.紅葡萄香氣 Nose (聞) /風味(品嘗)：

水果香氣(最主要) Fruit aroma

1.李子 Plum
2.肉桂 Cinnamon
3.西瓜 Watermelon
4.蝶豆花 Butterfly pea flower
5.番茄 Tomato

11.紅葡萄香氣 Nose (聞) /風味(品嚐)：

橡木桶 Casky / 不銹鋼桶 Stainless steel barrel

1.有使用橡木桶 Have to use Oak barrel
2.有使用不銹鋼桶 Stainless steel barrel
3.以上兩種桶都使用 All

12.紅葡萄結構性味覺Palate (評估)：

酒體Body

1.淡輕薄 Light
2.中等 Medium
3.強勁 strong

13.紅葡萄結論Conclusions：

酒款Grape Variety

1.2019 Pinot noir
2.2019 Dornfelder Dry
3.2020 St Laurent Red Dry
4.2018 Spatburgunder Trocken Pinot noir

14.紅葡萄搭餐(1Dishes)

最佳搭配 best match

1.柴燒熟成牛排.
2.台式白斬雞(蔥油沾醬) White chopped chicken Scallion Dipping Sauce.
3.燉牛肉 Stewed beef.
4. 油封鴨 Duck confit.

15.What is the main ingredient in wine?

1. Alcohol
2. Water
3. Fermented sugar
4. Grape juice

16.What primarily determines the color of wine?

1. Fermentation time
2. Aging time
3. Grape variety
4. Alcohol content

17.Which type of wine is usually more suitable for

1. High alcohol content wine
2. Low alcohol content wine
3. High acidity wine
4. High tannin wine

18.The ′body′ of a wine refers to its:

1. Concentration and mouthfeel
2. Color and aroma
3. Alcohol and acidity
4. Tannins and fruity notes

19.Which grape variety is typically used to make w

1. Chardonnay
2. Pinot Noir
3. Cabernet Sauvignon
4. All of the above

20.What is the most famous white grape variety in

1. Cabernet Sauvignon
2. Riesling
3. Merlot
4. Moscato

21.Compared to other countries, the alcohol conten

1. Higher
2. Alcohol free
3. Lower
4. About the same

22.在德國葡萄酒的分級中,哪個級別代表著酒體更加豐厚?

1. Spätlese
2. Auslese
3. Beerenauslese
4. Trockenbeerenauslese

23.The lower alcohol content in German wines compa

A. Climate
B. Grape varieties
C. Winemaking techniques
D. All of the above

24.What is the primary white grape variety used in

1. Riesling
2. Chardonnay
3. Müller-Thurgau
4. Gewürztraminer

25.The characteristics of German wines are:

1. High alcohol content
2. High sweetness
3. High acidity
4. Rich aroma

團報資料

§ 請點此處填寫團體報名資料

總金額

***元
(依據人數計費：每人元)