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纳帕最古老的酒庄之一
行业的领导者
贝灵哲酒庄以创立了葡萄酒业内众多“第一”而闻名。我们是第一批采用重力酿酒系统的酒庄之一，也是第一批拥有手工挖掘藏酒地窖的酒庄之一。1934年，我们作为第一家对外开放品酒体验的酒庄，开启并引领了纳帕谷红酒旅游行业的发展。我们是第一且唯一一家, 有红、白两款葡萄酒，同时被美国"葡萄酒指南家"杂志，选为“年度之酒“并列居榜首的酒庄。
热爱与激情有着神奇的力量，能让平淡无奇的事物化为艺术。在贝灵哲，我们不忘初心，百年来一直秉承着创始人对葡萄酒的热爱与痴迷，领导着业内的同行伙伴一同前行。
1868 - 在美国的全新生活
我们的历史要追溯回1868年。雅各布贝灵哲，带着对新世界的向往，满怀期待的从家乡德国美因茨航行到了美国东部的纽约。不久之后，他听说西海岸的纳帕谷有着岩石块堆积的山体土壤和肥沃的谷底平地，与家乡的葡萄园地水土十分相似。于是，1869年他便横跨了整个美国，来到了加利福尼亚州。定居纳帕后，他先为纳帕的第一家商业酒庄“Charles Krug" 工作了几年积累经验；随后，在1875年和他的哥哥福莱德克贝灵哲，花费14,500美元，一同买下了圣赫琳娜小镇上一块215英亩大的庄园。这块土地，被我们称为”Los Hermanos" （“兄弟”），是整个贝灵哲庄园的核心地区。
1876 - 贝灵哲的第一次收成
1876年，贝灵哲兄弟在这个庄园见证了他们的第一次丰收与葡萄酒酿造。弟弟雅各布为酒庄的首席酿酒师，哥哥福莱德克为酒庄的财务管理师，兄弟俩分工明确，第一年就顺利生产出将近40,000加仑的葡萄酒，折合约18,000箱。为了存放更多的发酵桶，同年，他们聘请了当地的中国工人手工挖凿一条全长1,200英尺的藏酒地窖。
WINE AND FOOD PAIRING TIPS
Food and wine are natural companions, each bringing out the nuances of flavor in the other. And while some would suggest that specific wines should be had with specific dishes, at Beringer we believe that you should find your own preferences, while offering some guiding principles.
Salt
Salty taste in foods such as soy sauce, fish sauce, and olives will make your wine taste milder or fruitier, less bitter and tannic.
Sour
Sour taste in foods such as lemon, vinegar, or dry wine reductions will also make your wine taste milder or fruitier, less bitter and tannic.
Sweet
Sweet taste in foods such as sugar, fruit, and honey will make your wine taste stronger or less fruity. The wine will display more acid, bitterness, and tannins.
Savory
Savory taste in food (Umami) such as meat, seafood, poultry, tomatoes, and soup stocks will make your wine taste stronger or less fruity. The wine will display more acid, bitterness, and tannins.
Spicy
Spicy influence in foods such as black pepper and jalapeño peppers will make your wine taste stronger. It will exaggerate the tannins and bitterness of the wine.