杰瑞德·梅内泽斯2016年度的采收实习
VINTAGE CAMP 2016 JARRYD MENEZES
翻译:玉洁
Q: 请简单介绍一下你在葡萄酒行业的背景、以及对葡萄酒的热情是怎样产生的?
Tell us a little bit about your background in wine, and how your passion has evolved?
A: 老实讲,葡萄酒从未成为过我的最爱,最起码年少时不是。首先因为我的父母不喝葡萄酒;其次,在印度长大的我,所知唯一与葡萄酒相关的仅仅是当地产的波特甜酒。当我最初进入这个行业时,我第一次喝到的餐酒是琼瑶浆,我受到了某种吸引,发现这个行业有点令人望而却步,因为有太多的东西要学习。非常凑巧的是,那时我工作餐厅的经理约翰·洛根强迫我学习了很多与葡萄酒相关的知识。
Wine has never been a passion of mine. It wasn’t something I was acquainted with when younger. It wasn’t something my parents drank. Growing up in India, theonly thing wine related I’d be introduced to was sweet locally made 'port' wine. So when I started working in the industry, the first table wine I had,would have been the Te Whare Ra Gewurztraminer. I was, by no measure, hooked atthat stage. I found the industry incredibly daunting and felt that there wastoo much to learn. It just so happened that my restaurant manager was agentleman named John Logan, who really force fed me information.
那时我还不能细致感受酒的口感,但我理解了单宁和酸度,看资深侍酒师与顾客畅谈葡萄酒,那种感觉很美妙,我也想提供给客户那种体验。从那时起,我有意识强迫自己学习越来越多的关于葡萄酒的知识。我认为最具有决定性意义的时刻是在我搬到墨尔本之后,在那里我决定将葡萄酒作为我的职业。
I didn’t pick up on flavours, but I did understand tannin and acidity. Just watching thesenior wait staff talking to tables about wine, it really was fantastic to be hold.
Theyreally took them places. I wanted to provide that sort of experience as welland since then pushed myself to learning more and more. I think the mostdefining time in my career has been when I moved to Melbourne and tackled the wine industry there.
Vue de Monde餐厅拥有将近1800箱葡萄酒,其中有很多是世界上最受欢迎品牌的垂直系列酒款,还有完美的梦幻团队。作为一名初级侍酒师,对我来说那是一段静心学习的时期。我们中间没有首席侍酒师或者葡萄酒大师,只是一群喜欢普通葡萄酒、喜欢服务的人聚集在一起。这个团队几乎涵盖了葡萄酒领域中的每个细分领域,当然我们都有缺点,但我们总是互相赞美,哈哈。
Found myself working as a junior sommelier at Vue de Monde with close to 1,800 binswith verticals of some of the most sought after wines in the world. It was atime to put up or shut up and the team that I worked with were sensational. NoMaster Sommeliers or Master of Wines among them, but just people who loved wineand loved service. Within the team, we covered just about every part of theworld as a speciality. We all had our weaknesses of course, but we were able tocompliment each other well.
在那里工作了2年,几乎每天你都在给客人介绍一些世界上最优秀的葡萄酒。,在这种环境下你无法不爱上葡萄酒。可以描绘这样一幅在酒窖里的经典场景:几个身穿西装的成熟男人,西服的翻领上还有小小的金叶子,他们围在一起,杯子里的葡萄酒飞舞着。他们很安静,用鼻子闻、静静地品尝、然后互相看着对方、面带微笑,几乎是不约而同地说出:“这酒可真TM好!”
Working there for 2 years, you got introduced to some of the best wines in the world onan almost daily basis. You can’ t not fall in love with wine in thatenvironment. Picture 4 grown men in a wine cellar, in suits, with a little goldleaf on their lapel, all huddled over a bottle with a splash of wine in theirglass, standing in silence with their nose buried in the glass just smelling.They taste, they still don’t speak, they drink, still no need to speak. They look at each other with smiles on their faces and almost in unison claim ‘F*#kme, that was good’!
Q: 你访问Martinborough时请问你待在哪里?
Where did you stay during your visit to Martinborough?
A: 当我到达马丁堡时,莱瑞很好心地收留了我三个晚上。
Larry was kind enough to put me up for the 3 nights I was down there.
Q: 在你访问期间,你参观了所有爱斯卡门的葡萄园吗?
Did you get to see all of the Escarpment Vineyards during your stay?
A: 我看了很多葡萄园但不能说是全部。镇子虽然很小,但我确信有一些葡萄园我们还是错过了。
I saw a lot of vineyards, can’t say that I saw them all. It’s a small town but, I’m sure there were a few that we missed along the way.
Q: 在葡萄园你主要参与了哪些工作,这些工作是否给了你更多关于葡萄栽培的启示?
What hands on work were you involved in within the vineyard, and has this hands on work giving you more insight into Viticulture?
Simple things, like pigeage, which was done twice a day. Measuring specific gravity of wine, as a way to calculate sugar levels and pH levels in the wine. Filling upbarrells. Removing nets and sorting fruit. All of which is stuff that I knewhappened and have done some before, but to see the impact they make wasmassive. Comparing whole bunch ferments to de-stemmed ferments was another coolinsight. Think the most insightful, would have been calculating sugar levels inwines.
Q: 你在酿造间和酿酒师学习了吗? 从酿造过程中你学到了哪些东西?
Did you experience much time in the barrel room with the winemakers? What did you learnfrom processes involved in Winemaking?
Not too much of time spent there unfortunately. We did taste some of the 2015’s thatwere in barrel, just to see how they were coming along and whether they’d beready to be bottled. It was really great to see Larry and Huw, be so criticalabout the wines they made. No rose-tinted glasses in sight.
Q: 你怎么评价爱斯卡门酒庄的桶边品味经验?哪一款酒最吸引你?
How did you find the barrel tasting experience at Escarpment? And which of the winesreally stood out to you.
I’ve always rated the wines and the experience only heightened that for me. Tasting Kupe Pinot Noir in the Kupe vineyard was a highlight, there was somethingromantic about the Kupe Pinot Noir
Q: 对当前爱斯卡门的酒价您能给出一些建议吗? 你认为这是在合理的市场价格吗?
Give us your opinion on the current prices of Escarpment wine? Do you think it iswithin the right market prices?
A: 我认为他们的价格相对偏低。相信国际上对葡萄酒需求的增长,会使单一葡萄园系列的酒价合理提高,否则就都是餐厅在赚钱了!
I believe they are fair to low priced. Believe with the demand for the winesgoing up so much internationally, it wouldn’t be unreasonable to mark thesingle vineyard series higher, otherwise it’s the restaurants that are makingall the money!
Q: 你见到了爱斯卡门酒庄的大多数员工了吗? 你认为他们从你的访问中学到了什么?
Did you manage to meet most of the staff at Escarpment? What do you think they learntfrom your visit?
A: 是的,我见到了,除了负责电子物料的人当时在度假,我见到了其他的每一个人。他们都很容易相处且随和,Noel肯定是新西兰最好的拖拉机司机! 他们是否从我这里学到的东西,我不完全肯定。我希望他们看到,在奥克兰有一位训练有素的侍酒师对待葡萄酒有它应得的尊重,详细了解每一瓶酒并写将其入酒单。
Yeah I did. The digital consultant was off on holiday at the time (the busiest time ofthe year I might add). But beyond that met everyone. They were all great towork with and incredibly accommodating. Noel definitely is the best tractordriver in New Zealand! As far as what they learnt from me, I’m not entirelysure. I hope they saw that there are trained sommeliers in Auckland that want totreat wine with the respect it deserves, and maybe an insight into what goesinto writing a wine list.
Q: 你对爱斯卡门酒庄采收实习工作的整体评价怎么样呢?
How was your overall experience at the Escarpment Vintage Camp?
Absolute blast. It gives you a new found level of appreciation for the hardwork that theteam go through during vintage and respect for the finished product of what yousee in your glass.
Q: 你会向别人推荐此次经验吗…如果是,为什么?
Would you recommend the experience to others…and ifso why?
绝对会,就如上面提到的原因。除此之外,和国内最优秀的葡萄酒生产商一起品酒是一个不容错过的机会。看到他们品尝葡萄酒和如何获得高质量的评价方式,这种体验非常美妙。
Yes absolutely, for the reason mentioned above. Beyond that, tasting wines with oneof the best producers in the country is not an opportunity that should bepassed over. To see the analytical way they taste wine and how they look forquality levels, is fascinating.
酒/菜单推荐
爱斯卡门黑皮诺,搭配Clooney餐厅的一道由李子、甜菜根、紫苏叶组成的前菜非常相配。李子和甜菜根轻微烹饪,搭配蛋白和紫苏叶,和黑皮诺的咸鲜味道完美融合。
Wine/ Recipe Match:
EscarpmentPinot is a great match with one of our starters at Clooney. Plum, beetroot andshiso. The plum and beetroot are lightly cooked together and served with a wheygel and shiso, which works great with the savoury style of pinot fromEscarpment.
非常非常感谢莱瑞,Huw以及爱斯卡门酒庄的整个团队,新西兰葡萄酒协会提供的这个机会。
A massive, massive thank you to Larry, Huw and the entire team at Escarpment andto Vintners NZ of course for offering this opportunity.
杰瑞德·梅内泽斯
克鲁尼饭店经理、侍酒师
Jarryd Menezes
Restaurant Manager and Sommelier
Clooney Restaurant