布谢克爵士的酿酒智慧
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2025-05-06更新
最新编辑:AdaElena
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更新日期：2025-05-06
最新编辑：AdaElena
布谢克爵士的酿酒智慧是游戏《天国：拯救2》中的一本书籍，是稀有的传说集。英文名：Sir Bushek's vintner wisdom。
简介
关于葡萄酒、酿酒师和葡萄酒文化的趣味知识汇总。波希米亚最著名的葡萄酒鉴赏家维尔哈蒂采的布谢克曾对查理皇帝说过，只要经过了足够时间，波希米亚的葡萄酒也会变得很好喝。
A collection of interesting facts about wine, winemakers and wine culture in general. From the most famous wine connoisseur of the Bohemian land, Bushek of Velhartice, who as is known taught Emperor Charles that even Bohemian wine can be drunk if given enough time.
内容
我们大多数人都一定对盖伦的四大气质或四大体液学说有所耳闻。依照此古学理论，我们身体中的四大体液：血液、粘液、黄胆汁和黑胆汁之间的平衡会对我们的身体健康产生影响，即便是微小的失衡都会左右我们的生理以及心理健康。传统的医药科学致力于解决体液失衡和寻求将气质矫正的办法。
但是除此之外，医生们同时也在研究个人饮食对体液的影响。可以肯定的是，且不谈固体食物，我们摄入的液体会影响到体液平衡。水这种液体随处可见，而且它也是唯一的中性液体，因此葡萄酒才是我们将要讨论的对象。酒色红艳的葡萄酒，口感浓郁，人们常将其与血液（希腊语：haima）联系在一起，因此，红葡萄酒不仅具备温性，还代表着满溢的生命力。但在另一方面，大部分古医学家会将白葡萄酒与粘液（希腊语：phlegma）联系在一起，而一部分人则会将其与黑胆汁（希腊语：melaina chole）挂钩，两者均代表了寒性与惰性液体。
体液平衡需要维持，尤其是体液平衡的维持还与年龄息息相关。事实上，我们身体正巧平衡的状况极为罕见。年轻人体内血液过剩，因此就应该饮用白葡萄酒，好让自身保持冷静，免受年轻气盛的影响。对于老年人来说，他们体性偏寒，且粘液较多，所以应当饮用红葡萄酒，以此补充活力。
除了年龄之外，饮食搭配，尤其是葡萄酒与特定菜肴的组合也应当受到关注。再次强调，液体（葡萄酒）与固体（食物）的组合应当达到平衡，但为菜肴搭配选择主要饮品却是门略显复杂的学问。
一切流淌着真实血液的生物都普遍被认为与盖伦学说里的“血液”相关联，哪怕实际食用的食物中并不含有血液。因此，将白葡萄酒与所有肉类、野味、香肠或内脏搭配食用是种绝佳选择，不过，很多美食家对此并不认同。水生动物除外，诸如水鲜、海鱼、螃蟹、龙虾、蚌之类的水生食物均不适用此搭配，因为根据定义，它们皆属寒性。与肉类相比，绿色食品则正好相反，像蔬菜、水果、烘焙食品、各色粥类和豆食均属于寒性食物。但即便这样，也只有在我们将它们的生长与热量联系起来时才是如此（比如甜瓜）。因此，我们食用这些食物时应当搭配红葡萄酒。
众所周知，葡萄酒品质各异，既有难以下咽的苦味酒（它们更适合用于清洗金属器具或腌制蔬菜），又有珍贵且风味独特的酒，甚至还有更为稀贵的酒种隐于人世。我们无需再对首先提及的酒种加以阐释，因为读者们必定已忆起在众多葡萄酒馆里饮用辣喉酒水的痛苦体验。但是对于后续提及的酒种，想必读者们一定喜闻乐见。
俗话说得好，“一方水土酿一方酒”，当然，这对备受赞誉的酒水来说定当如此。在整个意大利半岛，再无任何葡萄酒能与圣桑托酒的盛名和价值相提并论。此酒由种植于莫瓦西亚或塔比安诺的葡萄酿制而成，即是所谓的“麦秆葡萄酒”。人们将收获的葡萄置于一处通风良好的屋檐下，铺在麦秆之上进行晾晒和发酵，得到的产物便是一种极其甜美的酒。据说托斯卡纳的一个教区牧师曾用它奇迹般地医好了感染瘟疫的百姓。
在众人视为酿酒师家园的法国，难有葡萄园能在知名度上与阿维尼翁附近的教皇葡萄园齐名。这座法国城市因与教皇教廷之间的权力斗争而闻名，但此处的这座葡萄园，早在当今基督教社区所遭受的分裂之前，就已在教皇克莱门特五世统治下建立而成。因此，可以说一切品种的vin du pap，又称教皇之酒，都极为珍贵。尤其是勃艮第风味的葡萄酒，它是葡萄园中历史最为悠久的酒种。
在周边的德国城邦中，有种最为珍贵的葡萄酒就产自埃伯巴赫修道院的葡萄园，而葡萄园那庞大的规模也让人们为之惊叹，许多人都说那里便是全世界最大的葡萄园！或许会有人认为，数量与质量难以兼顾，但是事实恰恰相反。埃伯巴赫的修士们对酿造工艺的严苛人尽皆知，他们的酒便也成了德国本土最好的葡萄酒之一。
有些人认为，对于真正的品酒师来说，最能满足他们味蕾的葡萄酒往往是未经调味或染香的原味酒。但值得说明的是，这不过是品酒师们的一家之言，跟那些只能饮用注水的调味酒和香料酒的普通人相比，如此说法能让他们显得高人一等。不过，为了掩盖葡萄酒的馊味、酸味或是难以下咽的口感，人们历来都会往酒中加入香料和调味品。可是谁曾想到，倘若将类似的配料加入品质尚好的葡萄酒中，这一新鲜产物即便是品味挑剔的品酒师，都会为之心动。
这种香料酒就名为“希波克拉斯酒”，其名取自古希腊医学家希波克拉底，因为他曾发明了能将水中杂质滤去的筛子。浸渍流程使得芬香的水果分解成许多细碎杂质，留存于酒水之中，因此在“希波克拉斯”酿造过程中，滤去杂质便也成了一项必要工艺。
正如我先前所描述的，不同地区的酒水风味各异，用于加入“希波克拉斯”的配料也印证了这一说辞。在波希米亚，各式各样的调香材料最为常见，比如肉桂、生姜、丁香，当然还包括用于提升甜味的蜂蜜，但是椒类辛辣香料、茴香或茴芹籽等苦味香料均不会加入酒水中。只有经过调香的白葡萄酒才会被波希米亚人称为“希波克拉斯”，而同款调香红葡萄酒则被称为了“干红”，这让不少外国人将其与另一款产自波尔多的“干红”葡萄酒混淆在了一起。
内容（英文）
Many of us are certainly familiar with Galen's theory of the four humours or four bodily fluids. According to this ancient theory, the balance of the four bodily fluids: blood, mucus, bile and black bile affect our body and health. Even a small imbalance can affect our physical and mental health. Classical medical science addresses the imbalance of these fluids and ways to bring the humours back into equilibrium.
But beyond that, doctors are also looking at the effect of personal diet on these fluids. It can certainly be understood that apart from solid food, the fluids we take in affect the balance in the first place. Water, as is well known, is the only neutral fluid. But we will deal with wine. Red and full-bodied wines are associated with blood (Greek haima). Thus, red wines are warm and full of life. On the other hand, white wine is associated by most ancient physicians with mucus (Greek phlegma) and by some with black bile (Greek melaina chole), which are cold and dead fluids.
Balance needs to be maintained especially in relation to age. In fact, our bodies are very rarely in balance. Young people have an excess of blood in them and should therefore drink white wine. This will enable them to calm down and not succumb to youthful passions. Old people, on the other hand, have more mucus and are cold, so they should drink red wine, which will give them vigour.
In addition to age, the composition of the diet and especially the pairing of wine with particular dishes should be taken into account. Here again, there should be a balance between the liquid (wine) and solid (food) components. Determining which liquid predominates in the dishes is a rather more complicated problem.
It is generally thought that anything that has been circulated by real blood can be associated with the blood of Galen. Even if the food contains no blood. It is therefore good to drink white wine with all meat, game, sausages or offal. Although many gourmets are convinced otherwise. The exceptions are aquatic animals, such as freshwater and marine fish, crabs, crayfish, mussels and other aquatic creatures. These are cold by definition. The situation is quite the opposite for plant foods such as vegetables, fruit, baked goods, various porridges and pulses. These are cold foods, and even then only if we associate their growth with heat (melons for example). We therefore drink red wine with these foods.
As we know, wine can take on a wide range of qualities. From almost-tasteless and bitter wines, which are more suitable for cleaning metal objects or pickling vegetables, to rare, exclusive and even rarer wines. We do not need to mention the wines from the first group, as the reader is surely aware of a number of wine bars where they can torture their throats with poor-tasting wine. But of the wines of the second group the reader would certainly like to know more.
As the saying goes, "Different region, different manners", and this is of course true of the more highly regarded wines. In the whole Italian peninsula there is no more famous and valuable wine than Vin santo. This is a style of wine that is made from the Malvasia or Trebbiano grape. It is a so-called straw wine. The harvested grapes are dried on straw under a well-ventilated roof. The result of this process is a very sweet wine, which a certain parish priest in Tuscany is said to have used to perform miraculous cures on people infected with the plague.
In France, which is considered by many to be the land of winemakers, there is no more famous vineyard than the Pope's near Avignon. This French city is known to the readers for its canonical machinations with the papacy, but the vineyard here was established under Pope Clement the Fifth, long before the schism to which the Christian community is subjected today. Thus it may be said that any vin du pap, or papal wine, is highly prized. Particularly the Burgundy style wine, which has the longest tradition in the vineyard.
In the nearby Germanic countries, one of the most valuable wines comes from the vineyard at Eberbach Abbey, which can astonish one with its gargantuan size - many say it is the largest vineyard in the world! One might say that large quantities and high quality do not go together, but the opposite is true. The Cistercian monks of Ebberbach are known for their strict adherence to procedures and their wines are among the best that the German lands have to offer.
Some say that a true connoisseur will most enjoy a wine that is virgin, not flavoured or spiced. It should be added that this is what the connoisseurs themselves claim, so that they can proudly exalt themselves above the common people, who are forced to drink watered-down, flavoured or spiced wines. However, this idea stems from the ingrained habit of using flavours and spices to mask the taste of wine that is spoiled, vinegary or otherwise bad-tasting. The truth is, however, that if adulterants are added to a good wine, the resulting drink will be enjoyed even by a wine connoisseur with a tongue accustomed to refined flavours.
Such a spiced wine is called hippocras after the Greek physician Hippocrates because he is credited with the invention of the sieve by which coarse impurities can be removed from liquids. This is a necessary process in the case of hippocras, since many hard, spicy fruits are broken down into small impurities by maceration in wine.
As I have written before, each region has its own manners and the same is true of the ingredients that are put into hippocras. In Bohemia, the most common are various aromatic spices, like cinnamon, ginger, cloves and of course honey to add sweetness. Spices that are pungent such as pepper or bitter such as cumin or aniseed are never added. In Bohemia, hippocras is called hippocras only for spiced white wine drinks while the same drink made from red wine is called claret, which may confuse foreigners because claret is also a wine style from the Bordeaux region.
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