A bottle of chilled red wine has more obvious tannin characteristics than red wine at room temperature, so it tastes astringent. The situation of liquor is just the opposite, in order to highlight freshness and acidity, so it is suitable for drinking after being chilled. The correct way to drink is to hold the column of the goblet with your fingers instead of holding the cup with your hands, otherwise the temperature difference of the wine will affect the coordination of the wine.
Step 2: sober up. A bottle of good wine that has been dusty for many years will taste just when it is opened. At this time, it is necessary to "wake up" this wine. Pour the wine into a beautiful decanter and wait for ten minutes, and the smell will dissipate.
Sipping generally requires that the contact area between wine and air be maximized. After full oxidation, the rich aroma of red wine is revealed. The treatment time can be extended, preferably one hour, to create an atmosphere full of wine fragrance.
Step 3: Watch the wine. Red wine is red enough to stir people's hearts. When pouring red wine, the basic requirement is that the glass is placed horizontally and the wine does not overflow. In the case of sufficient light, put a glass of red wine on a white paper and observe the edge of the red wine. Most of the well-defined wines are new wines, and the color is even and slightly old-fashioned. If it is slightly brown, you may encounter an old bottle of wine.
Step four: drink. Before you enter the wine, you should smell it deeply in the glass. At this time, you can appreciate the fragrance of red wine. The new wine is very fruity, while the old wine has deeply restrained this flamboyant personality. Swallow a mouthful of red wine, let the red wine stay in your mouth for one minute, roll it on your tongue twice, take a deep breath to let your senses fully experience the red wine, and finally swallow it all, and a delicate fragrance suddenly lingers among them.
Step 5: wine sequence. When drinking, we should follow the principle of new before old, light before strong.
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Extended data
classify
sweet sparkling wine
Sweet sparkling wine is a kind of sweet sparkling wine because it contains a certain amount of carbon dioxide to form bubbles. Carbon dioxide is fermented by wine, and naturally forms sparkling wine with sugar content greater than 50. 1 g/L in bottles or large wine storage tanks.
Dry and soak in wine.
Dry sparkling wine refers to dry and sweet sparkling wine, because it contains a certain amount of carbon dioxide to form bubbles. Carbon dioxide is fermented by wine and naturally forms sparkling wine with sugar content less than 50. 1 g/L in bottles or large wine storage tanks.
Noble wine is a very precious sweet wine, which originated in Hungary. It is brewed by an action called "aristocratic mold" attached to the grape skin, hence the name "aristocratic wine".
white wine
White wine is made from white grape varieties, and the color is light yellow or brewed without skin. Common white grape varieties are Chardonnay, Sauvignon Brown, Riesling, Pi Nuo Chino, Semillon and Gewurztraminer.
Shelf life
Red wine is not as old as possible. The year on red wine refers to the grapes of that year. Most (99%) wines have no aging ability, and the best drinking period varies from wine to wine, generally between 2- 10 years. Only a few particularly good wines have the ability to age. Some top French and Italian wines have the ability to age for decades or even hundreds of years.
Many wines from Bordeaux's top wineries are still suitable for drinking even if they have been preserved for more than 1 century. Tannin (tannic acid) is needed for wine aging, and Cabernet Sauvignon (grape variety) is the most suitable for aging among many grape varieties because of its geographical factors and characteristics.
optimum temperature
Generally speaking, the best temperature for wine storage is10 C. Generally speaking, the temperature from 7 to18 C is not harmful. Try to avoid temperature fluctuation in the wine cellar: unstable temperature will have a certain impact on the quality of wine. It is necessary to avoid long-term storage of wine above 20°C and not below 0 C, which will precipitate stones and reduce the acidity of wine.
It is best to keep the temperature of wine constant and try to avoid short-term temperature fluctuations. Generally, the higher the temperature, the faster the wine ripens; When the temperature is low, the growth of wine will be slower.