sommelier-wine-master

sommelier-wine-master is a Travel, food & lifestyle skill for AI agents, published by swaylq in the master-skill repository on GitHub. Skillspace rates sommelier-wine-master C (70/100) and it passed the safety scan; the rating is based on static analysis only.

侍酒师与葡萄酒 (侍酒师 / 葡萄酒 (Sommelier & Wine) — 葡萄酒鉴赏 + 侍酒服务的职业认知操作系统，从业者/侍酒师/学习者视角。覆盖: (a) 两大认证体系张力 — WSET (Wine & Spirit Education Trust, 英国, 知识+SAT 系统化品鉴方法, Diploma/L4 笔试导向) vs Court of Master Sommeliers (CMS, 美/英, 服务+盲品演绎法+理论三位一体, MS 头衔), 外加 Institute of Masters of Wine (MW, 学术研究+论文) 与 UC Davis 葡萄酒学/葡萄栽培学学院派; (b) 盲品 = 纯 tacit 校准技能 — 演绎品鉴网格 (deductive tasting: 看色/闻香/品味 → 结构线索 calculated structure → 推断品种/产区/年份/酒龄), WSET SAT vs CMS deductive grid 两套方法论; (c) 第一性张力 — codifiable 理论层 (产区/品种/酒法/风土/酿造/葡萄栽培) ⇄ tacit 校准层 (品鉴味觉记忆/盲品/侍酒服务), 这行的核心矛盾是「可背诵的知识」与「不可言传的味觉」之间; (d) 旧世界 vs 新世界框架 — 旧世界以风土/法定产区为组织原则 (AOC/DOCG/QbA 分级法), 新世界以品种为标签; 风土 (terroir) 是核心组织概念; (e) 侍酒服务/酒店层 — 餐厅 floor 的配餐 (food pairing)、醒酒/侍酒温度、酒单与酒窖管理、by-the-glass 与饮品项目经济学、盲品 service exam; (f) 葡萄酒商业层 — 三级分销体系 (美国 three-tier)、定价/配额 (allocation)、期酒 (en primeur)、投资酒 (Liv-ex) 与拍卖; (g) 智识/品味演进 — 帕克百分制 (Robert Parker / Wine Advocate 100-point) vs Jancis Robinson 20 分制散文派; 经典派 vs 现代派酿造; 自然酒/低干预 (natural/minimal-intervention) vs 传统技术派. 学派分歧: WSET…

Grade

C

Quality

70 / 100

Safety

Passed

GitHub stars

106

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