Holding a wine glass
正确地握酒杯:
Never hold the glass by its bowl, only by its stem since the heat of your hand will quickly warm the liquid.
Tips: 每次不要倒太多酒，少许即可。如果要同时品好几种酒，应从清淡的白葡萄酒开始，依次到醇厚的红葡萄酒。在品尝两种酒期间，喝口清水漱口将有助于你更好地鉴赏每种酒的味道。

Sight
观色:
Look at the wine - in daylight if possible. The best way is to slightly tilt the wine in the glass and hold it up to the light or look at it against a white or pale background. What do you see? Is the wine clear or cloudy? The color will vary according to what wine it is.
Tips: 新酿的红酒是鲜亮的覆盆子红（bright-raspberry color），而陈年红酒是砖红色（brick-like color）。白葡萄酒则随着年份的增长依次由浅绿色（pale green）变为黄色，金棕色（golden brown），并且其金色会愈来愈显眼。

Swirl
摇晃:
While firmly holding the stem of the wine glass, gently swirl the glass in tiny circles on a flat surface for 10 to 20 seconds allowing oxygen to penetrate the wine.
Tips: 将酒放入杯中旋转是为了让酒快速氧化，并沿着杯沿散发出它的芬芳。

Smell or Sniff
闻香:
Tip the glass up and stick your nose in it and inhale. At the top of the glass, the smells are more floral and fruity; deeper in the glass, they are richer. Try to detect the full range of scents from berry to floral to spicy to woody ... and so on. Consider intensity and appeal.
Tips: 人类对味道的感知80%是通过鼻子，所以品酒时闻一闻酒香很重要。不要将鼻子伸得太下，否则你的鼻子很快就会疲惫，甚至嗅觉失灵。

Sip and Taste
品尝:
This is the final step and should be taken only after you've used your other senses. Then sip the wine, letting the wine spread across the tongue from front to back and side to side before swallowing.
Tips: 品尝时可以用嘴吸入少量的空气，使酒充分释放出馥郁的香味，最后要细细体味酒的余韵。专业的品酒师会把品过的酒吐掉，因为他们常常要试饮数百款葡萄酒，即使每种都只品尝一口，到了最后也绝对会酩酊大醉，更别说为品尝过的酒记下客观评价了，所以对于品酒师而言，如何在大众面前得体地吐酒也是一项技术。

词汇：
tilt: 使倾斜，使翘起
penetrate: 弥漫，渗透
floral: 花香，带有类似鲜花的香味
fruity: 富果味的、有果香的；红酒通常有浆果香(如黑醋栗、草莓、樱桃、覆盆子)，白酒则可能会有苹果、桃子、柑橘或热带水果的味道
spicy: 香料味；这一类的香气大都来自经橡木桶的培养所赋予，如香草、肉桂、胡椒、甘草等香味
woody: 木材味，一般指橡木桶味过重而盖过果味

怎么样，你学会优雅专业地品酒了吗？在这个物质富足，精神压力愈来愈大的时代，提高生活品质很重要，适当地喝点葡萄酒会有种享受生活的感觉。忙忙碌碌之余，啜一口佳酿，体味葡萄美酒夜光杯带来的愉悦，你会发现生活竟然可以如此美好。