我们有低度酒和高度酒。
古代低度酒不便保存，因此古人采取蒸馏等技术，使之变成高度酒。
In ancient days, low alcohol is very difficult if not possible to preserve, so the ancients used distillation technology to make it into a high degree of alcohol.
摘要：关于高度酒优劣辩论一直不休，然而一小波澳大利亚生产商忽略了某些市场对低度酒的要求，坚持酿制高度葡萄酒。
ABSTRACT: Debate rages about the merits of high-alcohol wine and a small group of Australian producers is ignoring the pleas for lower percentages.
这种现象是由垂直-水平视觉假象造成的，在这种假象的作用下，人们更关注高度而不是宽度，所以过高估计了高脚杯里的酒。
The phenomenon was due to what's known as the vertical-horizontal illusion, in which observers tend to focus on heights rather than widths and over-estimate the vertical.
他说道，血腥玛丽内的化学物质属于“高度不稳定型”，而且因为西红柿汁中存在着酸性物质，这种酒很容易变质。
The chemicals in a Bloody Mary are 'highly unstable' - and its quality tends to deteriorate quickly because of the acids in the tomato juice, he said.
阿晚熟葡萄，可能产生一个高度率红葡萄酒时，水果完全成熟。
Chambourcin - a late ripening grape that may produce a highly rate red wine when the fruit fully matures.
瑞典潘趣酒一种高度混合饮料，由红酒、白兰地和雪碧酒搀合制成，并含有杏仁、葡萄干和桔皮调味料。
A hot punch made of red wine , brandy, and sherry flavored with almonds, raisins, and orange peel.
用玉米加土豆制成的奥尔堡烈性酒以其高度的酒精含量而闻名。
Aalborg schnapps, made from corn and potatoes, is famous for its high alcoholic content.
摘要：勃艮第的葡萄酒之所以能得到大家的高度评价是有原因的。
ABSTRACT: There are some reasons why wines from Burgundy are highly appraised by drinkers.
摘要： 说到海拔高度，大家似乎都认为葡萄园的海拔越高，葡萄酒的质量越好。事实究竟是什么样呢？
ABSTRACT: Many people tend to think that the higher altitude, the better quality. Is this true? Let's see.
不仅葡萄酒销售生意增长到了空前的高度，他本人也成了一位畅销书作家，代表作包括粉碎它！
Not only did his wine selling business grow to unparalleled heights, he became a bestselling author with books like Crush it!
这是德国最优质的葡萄酒，它高度浓缩，甜蜜，水果味浓，并且非常的稀少。
This is Germany's best wines, it is highly concentrated, sweet fruit, rich, and very scarce.
加拿大威士忌的酒体和香味淡薄，经常是高度加香的谷类威士忌与中性的谷类威士忌二者的混合物。
Canadian whisky, light in colour and flavour, is a blend of highly flavoured and neutral grain whiskies.
1811年酿造的那一批酒得到了现代品酒人士的高度赞誉：1996年，美国酒评家罗伯特·帕克（Robert Parker）品尝了1811年的酒之后，给那酒打了一百分，说那感觉就像是“融化了的焦糖布丁”。
The same 1811 vintage has received accolades in modern times: The U. S. wine critic Robert Parker tasted the wine in 1996 and gave it a 100-point rating, saying it tasted like 'liquefied crème brûlée.
1811年酿造的那一批酒得到了现代品酒人士的高度赞誉：1996年，美国酒评家罗伯特·帕克（Robert Parker）品尝了1811年的酒之后，给那酒打了一百分，说那感觉就像是“融化了的焦糖布丁”。
The same 1811 vintage has received accolades in modern times: The U. S. wine critic Robert Parker tasted the wine in 1996 and gave it a 100-point rating, saying it tasted like 'liquefied crème brûlée.
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