一、譯前自測(cè)-ECO選段(英譯漢)

　　建議落筆翻譯，若手頭暫無紙筆，也可先進(jìn)行視譯。

　　Wine collectors like to proclaim that “all roads lead to Burgundy.” They often wince at the plonk they drank when starting their hobby. In America and Australia, a common entry point is local “fruit bombs”: heavy, alcoholic wines that taste of plum or blackberry; bear the vanilla or mocha imprint of oak barrels; and should be drunk within a few years of bottling. As oenophiles gain experience, they start seeking reds to have with, say, chicken as well as steak. That leads to lower-octane French options: Cabernet Sauvignon from Bordeaux rather than Napa; Rhône Syrah instead of Barossa Shiraz. But once you value complexity and finesse over power, your vinous destination is pre-ordained.

　　二、相關(guān)詞匯學(xué)習(xí)與積累-逆向

　　剛開始培養(yǎng)品酒的愛好時(shí)，入喉的廉價(jià)酒常讓他們蹙起眉頭 They often wince at the plonk they drank when starting their hobby

　　wince

　　If you wince, the muscles of your face tighten suddenly because you have felt a pain or because you have just seen, heard, or remembered something unpleasant. (由于疼痛或看見、聽到或記起某些不愉快的事而) 齜牙咧嘴

　　plonk

　　N alcoholic drink, usually wine, esp of inferior quality 酒，尤指劣質(zhì)酒 [英國(guó)英語] [非正式]

　　常見的入門酒是當(dāng)?shù)禺a(chǎn)的“水果炸彈”

　　a common entry point is local “fruit bombs”

　　口感濃郁、酒精度高的葡萄酒，喝起來有李子或黑莓的味道

　　heavy, alcoholic wines that taste of plum or blackberry

　　帶有橡木桶賦予的香草或摩卡風(fēng)味

　　bear the vanilla or mocha imprint of oak barrels

　　隨著葡萄酒行家們經(jīng)驗(yàn)的增多

　　As oenophiles gain experience,…

　　oenophile

　　N a lover or connoisseur(鑒賞家，內(nèi)行) of wines 葡萄酒行家

　　開始選擇辛烷值更低的法國(guó)葡萄酒

　　lead to lower-octane French options

　　波爾多產(chǎn)區(qū)的赤霞珠

　　Cabernet Sauvignon from Bordeaux

　　Cabernet Sauvignon

　　N a black grape originally grown in the Bordeaux area of France, and now throughout the wine-producing world 赤霞珠; 長(zhǎng)在法國(guó)波爾多地區(qū)的一種黑葡萄，現(xiàn)用于世界各地的釀酒業(yè)中

　　你的品酒之旅終將走到一個(gè)早已注定的地方

　　your vinous destination is pre-ordained

　　三、雙語對(duì)照參考(水平好得同學(xué)可對(duì)譯文進(jìn)行潤(rùn)色)

　　Wine collectors like to proclaim that “all roads lead to Burgundy.” They often wince at the plonk they drank when starting their hobby. In America and Australia, a common entry point is local “fruit bombs”: heavy, alcoholic wines that taste of plum or blackberry; bear the vanilla or mocha imprint of oak barrels; and should be drunk within a few years of bottling. As oenophiles gain experience, they start seeking reds to have with, say, chicken as well as steak. That leads to lower-octane French options: Cabernet Sauvignon from Bordeaux rather than Napa; Rhône Syrah instead of Barossa Shiraz. But once you value complexity and finesse over power, your vinous destination is pre-ordained.

　　葡萄酒收藏者總愛說，“條條大路通勃艮第�！眲傞_始培養(yǎng)品酒的愛好時(shí)，入喉的廉價(jià)酒常讓他們蹙起眉頭。在美國(guó)和澳大利亞，常見的入門酒是當(dāng)?shù)禺a(chǎn)的“水果炸彈”：口感濃郁、酒精度高的葡萄酒，喝起來有李子或黑莓的味道，而且?guī)в邢鹉就百x予的香草或摩卡風(fēng)味，在裝瓶后的幾年內(nèi)飲用為佳。隨著葡萄酒行家們經(jīng)驗(yàn)的增多，他們開始尋覓和雞肉、牛排等多種食物都能搭配的紅葡萄酒。這就把他們引向了辛烷值更低的法國(guó)葡萄酒：選擇波爾多產(chǎn)區(qū)的赤霞珠，而不是納帕谷的赤霞珠;選羅訥河谷的西拉，而不是巴羅薩谷的設(shè)拉子。但是，一旦你重視酒的復(fù)雜和細(xì)致度更甚于勁道，那么你的品酒之旅終將走到一個(gè)早已注定的地方。

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