ABSTRACT: After three decades of wine tasting, Andrew Jefford passes on some of what he has learned to young wine tasters.

摘要：品酒三十载，所得皆授人，《醇鉴》专栏作家安德鲁·杰弗德给年轻品酒师们的一封信。

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Wine tasters will mention all sorts of things they can taste in a fine wine as if they were a human spectrograph with the ability to sense the molecular makeup of their beverage.

葡萄酒品酒大师常会提到，他们可以品尝出优质葡萄酒中每一种成分；好像他们是人形光谱分析仪，能够感受到酒的组成分子。

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Expert wine-tasters insist that a vintage labeled as expensive tastes better than one labeled as cheap—even though the wines are identical.

专家认为一瓶标价更高的酒味道比标价低的好，尽管两瓶酒其实一摸一样。

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The result is what wine tasters call a "barnyard" aroma, which some find appealing, others revolting.

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The company insists that after careful taste testing, no one will be able to tell the difference and it will taste exactly the same, but given some of the super tasters I have met through my work in the wine and spirits world, I find it virtually impossible that such a change in alcohol content can go unnoticed, especially with no additives to compensate.

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