The 4 Step wine tasting method is a professional tasting technique that focuses a taster's ability to separate and indentify key characteristics in a wine improve flavor and taste memory.
4步品酒方法是一项专业的品酒技能,主要集中在品酒师在酒类风味和口感记忆方便分辨和鉴定关键点的能力。
-  看；样子 Look　
-  闻葡萄酒的气味 Wine Smell
-  味道　Taste
-  得出结论　Conclude

品尝葡萄　酒的**步。

The color in wine is a scientifically complex topic. Fortunately, a seasoned taster can learn to indentifity clues about a wine just from inspecting the color, intensity, opacity, and viscosity.  　红酒的颜色是系统、复杂的，一位有着丰富经验的品酒师可以从颜色、纯度、通透性和粘性等方面找到鉴定好酒的依据。

For a tasting size, pour a 3-6 oz (75ml) serving.  Attempt to view the wine with natural light over a white surface, such as napkin or a piece of paper. 就品酒的量来说，每次倒入75毫升。尽量靠近白色物体如餐巾纸、一张白纸的表面来自然观察红酒的颜色

LOOK WINE 看；样子

Inspect: Angle the glass over a white backdrop and inspect the color, intensity, and hue at the rim of the glass. 　检查: 在白色背景衬托下，倾斜酒杯，检查杯壁挂酒的颜色、饱和度和色调。   Swirl: Swirl the wine to see the viscosity.  Viscous wines have higher alcohol and/or residual sugar.  轻摇至漩涡状：轻摇酒杯观察酒的粘度。粘性较强的酒具有更高浓度的酒精和残留的糖。

COLOR 颜色	INTENSITY 强度	WINE TEARS 葡萄酒的眼泪
We look at the hue and compare it necessarily to all wines but to other examples of the same wine - in that way we can see how it differs in teams of both variey and production。 我们观察酒的色调，在必要时与所有酒进行对比，但在其他例子中比较同样的酒。这样，我们可以看到在品种和生产方面的差异。	Observe the wine from the rim to the middle. You will see small differences in color and clarity of a wine based on several factors, including variety, production, and age. 从边缘到中间，观察红酒。基于品种、产地和年份等几个因素，你会看到酒的颜色和透明度之间的微小差异。	Wine "legs" of "tears" is a phenomenon called the Marangoni effect caused by fluid surface tension.  Slow - moving "tears" indicate higher alcohol levels but do not signify quality. 　葡萄酒的“眼泪”是叫做马朗戈尼效应引起的流体表面张力的现象。慢,移动的“眼泪”表明酒精含量比较高,但不意味着质量。

Wine Smell 葡萄酒的气味

 Smell: Hold your glass just under your nose and sniff once to "prime" your nose.  Thes swirl your wine once and smell again.  This time, smell the wine longer and slower but just as delicately.  Switch between sniffing and thinking. 　嗅觉:拿住杯子放在鼻下，用心闻一次。轻摇杯中酒，再闻一次。这一次，闻的时间长一些、慢一些，刚刚好。边闻边思考。  Aromas: move your nose to different positions around the glass.  Rich fruit aromas are generally found on the lower lip, and floral aromas and volatile esters can be smelled on the upper lip of the glass.  香气:用鼻子闻酒杯的不同位置。杯子下部一般可以闻到丰富的果香味，上部可以闻到花香和挥发的酯类香味。