1 Grape Species, Varieties and Rootstocks-B1
2016-12-03?WSET 3?葡萄酒的門徒
葡萄種類品種，以及砧木
PHYLLOXERA AND ROOTSTOCKS
Phylloxera
Phylloxera?was brought to Europe in the mid nineteenth century as a result of the transatlantic trade in plant material.?V.viniferahas no way of resisting the vine pest, which was therefore able to cause the wholesale destruction of the vineyards of Europe by the late nineteenth century. Unlike Downy and Powdery Mildew,?Phylloxera?cannot be controlled by chemical sprays.?It has a very complex life cycle, which means it takes different forms throughout the year. During one phase it lives underground and feeds on the roots of the vine. Bacteria and fungi enter through the feeding wounds and infect the roots. The vine is weakened?by these infections, becoming less and less productive every year. After several years the vine is so weakenedit dies. American vines, which evolved with?phylloxera, are able to inhibit the underground louse by clogging its mouth with a sticky sap. They also form protective layers behind the feeding wound preventing secondary infections.?Phylloxera?is now a problem in nearly every vineyard area of the world. There are some exceptions such as Chile, some parts of Argentina and South Australia where strict quarantine procedures protect against infection.
葡萄根瘤蚜以及砧木
葡萄根瘤蚜
葡萄根瘤蚜是十九世紀中葉通過跨大西洋貿(mào)易中的植物材料傳到歐洲的。歐亞葡萄沒有抵御該葡萄蟲害的能力，所以十九世紀末這些蟲害對歐洲的葡萄園造成了大規(guī)模的破壞。與霜霉病和白粉病不同，葡萄根瘤蚜不能通過噴灑化學(xué)藥品來控制，葡萄根瘤蚜有一個非常復(fù)雜的生命周期，這意味著他們在一年里有著不同的形態(tài)。在其中一個階段，它們生活在地下以葡萄的根部為食而存活。細菌和真菌會通過葡萄根瘤蚜蟻咬食的傷口侵染根部。葡萄藤會因為這些感染而漸漸衰弱，生產(chǎn)能力也會逐年降低。幾年后，葡萄藤就會衰弱致死亡。與葡萄根瘤蚜一起進化來的美洲葡萄能夠通過分泌粘液堵住葡萄根瘤蚜的來抑制地下的蟲子，還會在傷口處形成保護層以防止二次感染。根瘤蚜幾乎是世界上每一個葡萄園面臨的問題，不過也有例外，例如智利、阿根廷的一些地區(qū)以及澳大利亞南部，嚴格的檢疫程序是這些地方的葡萄沒有被感染。
Hybrids as Rootstocks
When?Phylloxera?struck Europe in the late nineteenth century itwas discovered that the louse could be inhibited by sandy soils and by flooding the vineyards but these were never anything other than local solutions to the problem. Initially, the only way of dealing with it was to plant American species or hybrids. The quality of wine produced from these vines was never deemed to be of a good quality and by the end of the nineteenth century a better, if more expensive, solution was found.?V.vinifera?could be grafted onto an American vine’s rootstock. This offered the protection of the American vine and the flavour of the European?vine.
雜交砧木
當葡萄根瘤蚜在十九世紀晚期襲擊歐洲時，人們發(fā)現(xiàn)可以用多沙的土和漫灌葡萄園來阻止蟲害，然而這只是一些當?shù)氐慕鉀Q辦法。最初只有使用美洲種或是種間雜交種才能抑制葡萄根瘤蚜。但是這些品種的葡萄釀出來的酒從來沒有達到優(yōu)異的品質(zhì)，直到十九世紀末，人們才找到一個更好但也更貴的解決方法。歐亞葡萄可以被嫁接到美洲葡萄的砧木上，這樣葡萄樹既能抵御根瘤蚜又具有歐亞葡萄的風(fēng)味。
Since this initial discovery, great effort has been put into developing the best rootstock hybrids. The first rootstocks, developed from?V.riparia?and?V.rupestris?were resistant to?Phylloxera,?but were poorly adapted to the lime-rich soils of many of Europe’s fine wine regions. Crossing these with?V.berlandieri?created rootstocks that were resistant to?Phylloxera?and tolerant of lime. More recent crossings have enabled the creation of rootstocks to cope with other problems. As more and more specialised rootstock hybrids are developed, it is becoming clear that their use can confer other advantages to the viticulturalist. Rootstocks can be used to protect against nematodes, provide better resistance to drought conditions and soil salinity, as well as control the vigour of the?V. vinifera?part of the plant. Therefore even if rootstocks are not needed to protect against?Phylloxera?they are still frequently used for the other advantages they offer despite the extra cost in planting grafted rather than ungrafted vines.
從那以后，人們便向培育最好的種間雜交砧木方向做出了更大的努力。最初的砧木是河岸葡萄與沙地葡萄的雜交種，對葡萄根瘤蚜有抗性，但是對歐洲優(yōu)質(zhì)葡萄酒產(chǎn)區(qū)的富含石灰的土壤的適應(yīng)性很差。將這些砧木再與冬葡萄雜交的后代就培育出對跟劉雅有抗性及適應(yīng)石灰?guī)r的品種。近來雜交育種砧木為解決其他問題也創(chuàng)造了條件。隨著越來越多的更具有針對性的種間雜交砧木被培育出，人們也愈加清楚地認識到這些砧木可以給葡萄種植帶來更多的好處。砧木可以用來抵御線蟲，提高葡萄的抗旱性、抗鹽性，還能控制植株歐亞接穗部分的長勢。因此，盡管嫁接工作會增加種植成本，就算無需砧木來抵御葡萄根瘤蚜，砧木有還是會因為別的優(yōu)勢而被經(jīng)常使用。
Grafting
Grafting is the technique used to join a hybrid rootstock to a?V. viniferavariety. Grafting used to be a very labour-intensive operation but the most popular modern technique, called?bench-grafting, is now a fully automated process carried out by specialist plant nurseries. For this technique a short section of cane is cut from a rootstock variety and another section of cane of identical diameter is cut from aV.vinifera?variety. The two canes are spliced together by machine and stored in a warm humid environment so that the wound can heal and form a callus. At this point any roots?on the scion (V.vinifera?part) or shoots on the rootstock are trimmed off. The vines can be planted straight away or kept in cold store for up to a year until ready for use.
嫁接
嫁接是一項將種間雜交砧木與歐亞葡萄連接在一起的技術(shù)。嫁接在過去是一項勞動力非常密集的工作，但是現(xiàn)在最流行的枝接法在苗圃技術(shù)人員的操作下稱為?bench-grafting 工作臺嫁接，使得嫁接完全自動化了。操作這項技術(shù)，先截取一段短的砧木，再從歐亞葡萄上取一截與這段砧木有相同直徑的結(jié)果母蔓。用機器將這兩段枝條拼接在一起，并存放在溫暖濕潤的環(huán)境中以幫助傷口愈合并結(jié)痂。在這個時候，無論是接穗（歐亞葡萄部分）或是作為砧木的新枝上長出的根都要修剪掉。嫁接苗可以直接種植，或在冷庫備用，但最多貯存一年
There is another form of grafting called?head-grafting?that is used if the grower with an?established vineyard needs to switch to another variety from one season to the next. It takes a newly planted vine a minimum of three years to be able to produce a commercial crop, but this technique can allow the grower to rapidly accommodate changes in the market. It is also considerably cheaper than replanting the whole vineyard and the new variety can enjoy the benefits of an established root system. The existing vine is cut back so that only the trunk remains and either a bud or a cutting from the new variety is grafted onto the trunk. If the graft is successful the vine will produce the new fruit at the next vintage although care must be taken to remove any shoots from the original variety that might otherwise take over.
另外一種嫁接方式稱為 head-grafting?芽接，當那些已經(jīng)種植了葡萄的葡萄園想要在下一個生長季轉(zhuǎn)換品種時，就使用牙接來嫁接。一棵新種的葡萄苗至少需要三年才能結(jié)出有商業(yè)價值的果實，但是芽接可以使種植能很快地根據(jù)市場轉(zhuǎn)換品種。并且這種方式要比在整個葡萄園中重新種植更加便宜，另外新品種還可以直接使用現(xiàn)存葡萄根系的優(yōu)勢。將現(xiàn)存的葡萄修剪到只留下主干部分，再將新品種的芽或是枝條嫁接到主干上。如果嫁接成功，葡萄會在下年采收季結(jié)出新品種的果實。不過，對原來主干的管理要很小心，必須去除原先品種長出的任何新枝，以防原先品種占據(jù)優(yōu)勢而替換失敗。
KEY GRAPE VARIETIES
Throughout this book there are references to international grape varieties, a term that is widely used in the wine world to refer to varieties that have found success in many places beyond their original homeland. This is not an officially defined term but the varieties almost everyone would include in their definitions are: Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Merlot, Syrah and Pinot Noir.
重要的葡萄品種
本書經(jīng)過會提到“國際葡萄品種”的名字，用來描述那些已經(jīng)在世界各地以及發(fā)源地取得成功的葡萄品種。這并不是一個官方的經(jīng)過定義的術(shù)語，但是大多數(shù)人默認的最重要的破品種有:?Chardonnay 霞多麗、Sauvignon Blanc 長相思、Cabernet Sauvignon 赤霞珠、Merlot 梅洛、Syrah 西拉以及?Pinot Noir 黑比諾。
White Grape Varieties
Chardonnay
Chardonnay takes its name from a village in the Maconnais, but has expanded widely from its Burgundian roots and is planted around the world. It can produce quality wines in a wide range of climates, although the style varies considerably. Cool climates, such as Champagne and Chablis, give very steely wines, medium to light in body, with high acidity and apple, pear or green plum fruit notes. More favourable sites, and moderate-climate regions, result in more citrus, melon and peach flavoured wines. In warm and hot climates, the fruit character tends towards exotic flavours such as banana, mango and fig.?Chardonnay from very hot regions can be very full-bodied, high in alcohol and low in acidity. The fruit character of Chardonnay is rarely very pronounced: it could be described as non-aromatic. This means that other characteristics such as vineyard character and winemaking techniques can contribute much to the flavour of a Chardonnay wine. It is common to use malolactic fermentation, which softens the fruit and acidity and gives flavours of butter and hazelnut. Chardonnay also takes well to oak, and many are fermented and/or aged in French or American oak. This gives some tannin and rich, toasty, nutty flavours to the wine. Lees stirring is also used to give complexity and body to Chardonnay wines. Classic regions include Burgundy and Champagne in France; Russian River and Carneros in California; Adelaide Hills, Geelong and Mornington Peninsula in Australia and Gisborne and Marlborough in New Zealand, but high-quality Chardonnay wines are made in many regions.
白葡萄品種
Chardonnay 霞多麗
在極為炎熱的地區(qū)，霞多麗葡萄酒的酒體會非常飽滿，酒精度高并且酸度低。霞多麗的果香味不太顯著:可以說這是非芳香型的品種。這也就意味著葡萄園的特色以及釀酒技術(shù)等其他特點會極大的影響霞多麗酒的風(fēng)味。霞多麗酒的釀造過程中經(jīng)常應(yīng)用蘋果酸乳酸發(fā)酵，該過程將酒的果香味和酸度變得更加柔和，還能增加一些黃油和榛子的風(fēng)味。霞多麗與橡木也能很好地結(jié)合，許多霞多麗葡萄酒的發(fā)酵乃至熟化的過程都是在法國或是美國橡木桶中進行。這些過程增加了酒中的單寧，還帶來醇厚感，以及烤面包和堅果的風(fēng)味。霞多麗葡萄酒的釀造過程還可能應(yīng)用酒泥攪動，這個方法增加了葡萄酒的復(fù)雜度，并使酒體更飽滿。霞多麗葡萄酒的經(jīng)典產(chǎn)區(qū)包括法國?Burgundy 勃根地及?Champagne 香檳區(qū)；加利福尼亞的?Russian River 俄羅斯河谷及 Carneros 卡尼羅斯；澳大利亞的?Adelaide Hills 阿德萊德山、Geelong 吉龍和?Mornington Peninsula 莫寧頓半島；新西蘭的?Gisborne 吉斯伯恩和?Marlborough 馬爾堡，除了這些經(jīng)典產(chǎn)區(qū)，很多其他地區(qū)也出產(chǎn)優(yōu)質(zhì)的霞多麗葡萄酒。
Sauvignon Blanc
Sauvignon Blanc is planted widely in Bordeaux, in the Loire Valley and the New World, particularly Marlborough, New Zealand. If planted in cool or moderate climate regions on poor soils, it has high acidity and the classic green, herbaceous flavours, often reminiscent of green pepper, grass or nettles. These herbaceous characteristics are usually joined by some fruitiness?-?typically passion fruit,?or elderflower. In warm and hot regions, it can fail to develop much aromatic character and just have hints of peach and grapefruit. Oak is sometimes used to give the wines more body and flavour character, particularly in the United States, where the oak-aged wines are frequently labelled as?Fumé Blanc. Most Sauvignons are best consumed while young and fruity. Those that do not simply fade can develop vegetal aromas of asparagus and peas as they age, which some people enjoy. Classic regions include Sancerre, Pouilly- Fumé and Marlborough. Good examples can also be found from other parts of the Loire and New Zealand, as well as South Africa, Chile, Bordeaux, the Midi and California.
Sauvignon Blanc 長相思
長相思葡萄廣泛栽培在?Bordeaux 波爾多、Loire Valley 盧瓦爾河谷，新世界尤其是新西蘭Marlborough 馬爾堡。種植在涼爽或溫和氣候地區(qū)的貧瘠土壤條件下的長相思葡萄釀出的酒有著高酸度，典型的綠色草本植物味，令人聯(lián)想到青椒、青草或蕁麻。這些草本特點還經(jīng)常伴有一些水果香——通常是西番蓮果或接骨木花味。在溫暖和炎熱的產(chǎn)區(qū)，長相思往往難以體現(xiàn)出更多的芳香特征，僅僅略有桃子和西柚的香味。有時會用橡木來增加酒體的飽滿度和復(fù)雜性，尤其是在美國，用橡木桶培養(yǎng)后的長相思葡萄酒常常會標識為“白芙美”。大多數(shù)長相思葡萄酒適合在飽含果香的年輕時期飲用。但是那些香味沒有隨時間消失的長相思葡萄酒陳年后會再發(fā)展出蘆筍和豌豆的植物味、有些人很喜歡這樣的味道。經(jīng)典產(chǎn)區(qū)包括法國?Sancerre 桑塞爾，Pouilly- Fumé 普伊-芙美以及新西蘭?Marlborough 馬爾堡。其他優(yōu)質(zhì)產(chǎn)區(qū)有:?Loire 盧瓦爾河、新西蘭、南非、智利、波爾多、the Midi 米迪（法國南部地區(qū)）以及加利福尼亞。
Riesling
Riesling is widely planted around the world. For many years it seems to have been about to become fashionable again, although this?is?probably wishful thinking by those who love Riesling wines and cannot believe that they will continue to be unappreciated by?the?public for much longer. It is a fruity, aromatic grape variety that retains its high acidity. It ripens late, but is very hardy, making it an ideal source for late-harvest wines. It can produce great wines in a range of styles, in a range of climates. In cool climates, such as the Mosel, it can have a very fresh grape and apple fruit character, and the high natural acidity is often balanced with some sugar. Late-harvested grapes from these regions, and vines grown in warmer regions such as Alsace, Austria and the Clare Valley, result in more citrus and peach fruit notes. Some Australian Rieslings have a distinct lime fruit character. Like Chardonnay, Riesling produces wines that vary with and reflect their location. Unlike Chardonnay, Riesling does not benefit from techniques such as malolactic fermentation and oak-ageing. With its distinctive fruit, it does not need any added flavours. The exceptions to this are the extremely complex and elegant dessert wines made with botrytis-affected Riesling grapes. Due to their high acidity and intense flavours, even quite modest Riesling wines can age very well, developing notes of honey, smoke and sometimes petrol. Classic regions include the Mosel, Nahe, Rheingau and Pfalz in Germany; the Wachau in Austria; Alsace in France; and the Clare?and Eden Valleys in Australia.
Riesling 雷司令
雷司令在世界各地廣泛種植。許多年來的雷司令似乎有再次流行起來的勢頭，這也可能是雷司令愛好者所期盼的，但他們恐怕難以相信的雷司令為大眾所賞識還需要更長的時間。雷司令是一種有濃果味、芳香濃郁且同時持有高酸度的葡萄品種。它晚熟卻很耐寒，是釀造晚收葡萄酒的理想品種。不同的氣候條件會賦予雷司令不同的風(fēng)格。在涼爽氣候條件下，例如德國?Mosel 摩澤爾，雷司令葡萄酒可以有很新鮮的葡萄和蘋果味，同時經(jīng)常用一些殘留糖分來平衡天然的高酸度。這些地區(qū)的晚熟葡萄以及在溫暖地區(qū)例如法國?Alsace 阿爾薩斯，奧地利和澳大利亞 Clare Valley 克萊爾谷的葡萄，會有更多的柑橘和桃子香味。一些澳大利亞雷司令擁有獨特的青檸香味。與霞多麗一樣，雷司令釀造的酒的風(fēng)格會隨著它所生長的地區(qū)而改變。但和霞多麗不同，雷司令并不能從類似蘋果酸乳酸發(fā)酵以及橡木桶中熟化等技術(shù)中獲益。因為它獨特的果香，不需要再添加其他的風(fēng)味。唯一的例外是用受貴腐菌感染的雷司令葡萄釀造的風(fēng)味極為復(fù)雜而優(yōu)雅的甜酒。得益于其高酸度和濃郁的芳香，即使是一般的雷司令葡萄酒也有良好的陳年能力，并發(fā)展出蜂蜜、煙熏，甚至有時候是氣油的風(fēng)味。經(jīng)典的雷司令產(chǎn)區(qū)有德國的 Mosel 摩澤爾，Nahe 納赫，Rheingau 萊茵高，Pfalz 法爾茨；奧地利的?Wachau 瓦豪、法國的?Alsace 阿爾薩斯、澳大利亞的?Clare?Valley 克萊爾谷和 Eden Valley 伊頓谷。
Note that?Welschriesling?is a totally unrelated variety. To avoid any confusion, therefore, Welschriesling must always appear under its full name or one of its synonyms:
Welschriesling 貴人香與雷司令是兩個完全不相干的葡萄品種。因此，為了避免任何可能的混淆，貴人香必須始終以其全名或者別名出現(xiàn):
Welschriesling?in Austria, Hungary and Bulgaria
Laski Rizling?in Slovenia, Croatia and Serbia
Olasz Rizling?in Hungary.
貴人香在奧地利、匈牙利、保加利亞被稱為?Welschriesling。
在斯洛文尼亞、克羅地亞、塞爾維亞則被稱為?Laski Rizling。
在匈牙利則是?Olasz Rizling。
Pinot Gris/Pinot Grigio
Pinot Gris produces its finest wines in Alsace, though the full-bodied, spicy Alsatian style is copied in other regions, including Tasmania, Marlborough and Oregon. In Alsace, even the dry wines tend to be rich-textured and oily, rather high in alcohol and moderate to low in acidity. There can be ripe, exotic fruit, such as melon, ripe banana and mango, and sometimes botrytis flavours can appear in the dry wines. Botrytis-affected dessert wines are also made.
Pinot Gris 灰比諾 /?Pinot Grigio 意大利是灰比諾
盡管 Tasmania 塔斯馬尼亞，Marlborough 馬爾堡以及 Oregon 俄勒岡都能產(chǎn)出酒體豐滿，有香料味的模仿阿爾薩斯風(fēng)格的 Pinot Gris 灰比諾，但是最優(yōu)質(zhì)的灰比諾葡萄酒還是來自阿爾薩斯。在阿爾薩斯，即便是干型的葡萄酒一般也會口感濃郁順滑，有著高酒精度和中低酸度，展現(xiàn)出成熟的異國水果風(fēng)味，例如甜瓜，成熟的香蕉和芒果，有時甚至還會在干型酒中出現(xiàn)貴腐的香味。當然貴腐甜酒也可以用灰比諾釀制。
In north-east Italy a different approach is taken with?Pinot Grigio.?The grapes tend to be harvested early to retain more acidity and avoid the development of too much fruitiness. The resulting wines are generally light and fairly neutral in character, with medium acidity. This popular, light, fresh style is increasingly being copied in many New World regions. The variety is also grown in Germany, where it is known as Rul?nder?or Grauburgunder, but is frequently labelled as Pinot Grigio and made in the Italian style.
在意大利東北部，釀制灰比諾葡萄酒的方法有所不同。葡萄一般會較早采收，以保留更多的酸度并且避免產(chǎn)生過多的果香。這種方法釀造出來的葡萄酒酒體輕盈，風(fēng)味較淡，酸度中等。這種頗受歡迎的輕盈清爽風(fēng)格也愈來愈多地為新世界產(chǎn)區(qū)模仿。這個品種在德國也有種植，被稱為?Rul?nder 盧德蘭或?Grauburgunder 格蘭柏根德，在經(jīng)常酒標上會標注為意大利式 Pinot Grigio 灰比諾并以意大利風(fēng)格釀造。
Viognier?
Viognier is becoming increasingly fashionable. In simple terms, it may be thought of as a variety that offers some of the soft, full-bodied texture of Chardonnay, but with more aromatic fruit character. It needs warm to hot conditions to ripen, and the great difficulty with Viognier, apart from its tendency to give low yields, is that it rapidly builds up very high sugar levels, often before its delicate peach, pear and violet aromas have had a chance to develop. This can result in some unbalanced, high-alcohol wines. Once the flavours have appeared in the grapes, careful handling is needed to retain them in the wine. Barrel fermentation is sometimes used, but it is easy for the resulting contact with air to destroy the fruit. The finest Viogniers come from the tiny regions of Condrieu and Chateau Grillet in the northern Rh?ne. These express all the delicate perfume, silky texture and mineral flavours that the grape can show. There are many fine examples of this variety being made in the south of France, Australia and California. Generally, these are wines to drink young, though a small number can age.
Viognier?維歐尼
維歐尼正變得越來越流行。簡單來說，可以認為這是一個兼有一些霞多麗柔和及飽滿的質(zhì)地，又有濃郁果香的葡萄品種。維歐尼葡萄需要溫暖甚至是炎熱的氣候才能成熟，除了產(chǎn)量容易偏低，一個種植的大難題是在于維歐尼經(jīng)常在能夠發(fā)展出細膩的桃子、梨和紫羅蘭的香氣之前，就已經(jīng)迅速積累起了相當多的糖分。這會導(dǎo)致釀出的葡萄酒酒精度高，失去平衡感。而一旦精致的香氣形成，就需要小心處理，以保證這些風(fēng)味保留在葡萄酒中。有時會使用橡木桶發(fā)酵，但是與空氣的接觸很容易被破壞酒中的果味。最出色的維歐尼只來自非常小的一個地區(qū)，即北羅納河的 Condrieu 孔德里約和 Chateau Grillet 格里業(yè)堡。這些酒散發(fā)著優(yōu)雅的芳香，有著柔滑的質(zhì)地和葡萄本身具有的礦物質(zhì)風(fēng)味。法國南部，澳大利亞以及加利福尼亞也出產(chǎn)非常優(yōu)質(zhì)的維歐尼葡萄酒?？傮w而言，這些酒大多適合在年輕時飲用，只有少數(shù)可以陳年。
Muscat
Muscat is not one variety, but a prolific family. All need warm, dry conditions to ripen well. The wines, which are often sparkling or fortified, have one thing in common: an intense grapey flavour. The aristocrat is theMuscat Blanc à Petits Grains. This is used for Asti, certain Vins Doux Naturels, and a version of this is used for Rutherglen Muscats. It gives the most complex, full spectrum of aromatic notes. Unaged wines are full of grape, peach, rose and citrus aromas. Those that see oxidative oak-ageing become very dark in colour, and develop aromas of raisins, fruit cake, toffee and coffee, yet always seem to retain their characteristic Muscat perfume. More commonly found is the?Muscat of Alexandria, which is used for a few French Vins Doux Naturels, Spanish Moscatels and as a component in some mainly medium-dry wines in California, Australia and South Africa. This is a less aromatically complex variety, and the wines tend to smell simply of grapes. A third kind of Muscat,?Muscat Ottonel, is used for attractively perfumed dry white wines in Alsace and Central Europe. With the exceptions of the oak-aged fortified wines, none of these lasts long once bottled, and all are best consumed while they are youthful, fruity and fresh.
Muscat 麝香品種
Muscat 麝香品種并不指代單一品種，而是一個包含多類亞種的葡萄家族。它們都需要溫暖干燥的氣候才能很好地成熟。釀出的酒經(jīng)常是起泡或是加強型，并且有一個共同特點：非常濃郁的葡萄果香味。這個家族中的貴族品種是?Muscat Blanc à Petits Grains 小粒麝香，用來釀制阿斯蒂、某些天然甜葡萄酒，有一種小粒麝香葡萄用于釀制路斯格蘭麝香葡萄酒。小粒麝香葡萄釀出的酒具有最為復(fù)雜、各式各樣的芳香。未成年的小麝香葡萄酒富有葡萄、梨、玫瑰以及柑橘類的水果的香氣；那些經(jīng)過陳年氧化過程的酒的顏色會變的很深，并且發(fā)展出葡萄干、水果蛋糕、太妃糖以及咖啡的香氣，不過麝香葡萄獨特的香氣始終蘊藏其中。更常見的品種是?Muscat of Alexandria 亞歷山大 - 麝香，用于釀造一些法國的天然甜葡萄酒，西班牙麝香葡萄酒，在加利福尼亞、澳大利亞以及南非也用來與其他品種混釀一些中等酒體的干型酒。亞歷山大 - 麝香是一個香氣不太復(fù)雜的葡萄品種，釀出的葡萄酒一般只有葡萄果實的香味。第三種麝香葡萄的是?Muscat Ottonel 奧拖內(nèi) - 麝香，它在阿爾薩斯和中歐地區(qū)用來釀造香氣誘人的干白葡萄酒。除了用橡木桶熟化的加強酒外，所有的酒一經(jīng)裝瓶便不宜長期貯藏，都需要在年輕、果香濃郁且清新時飲用。
