Who knows about wine? High end knowledge of red wine must be learned to understand

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1. Sweetness: The part of the human body that perceives sweetness is located on the tip of the tongue. As soon as you taste a wine, you know whether it is sweet or not.

Therefore, to taste the sweetness of wine, it is necessary to focus on the taste buds on the tip of the tongue. Do your taste buds feel numb? Actually, that's how sweetness makes you feel.

Many dry wines tend to have a small amount of residual sugar, which is the sweetness of the wine, in order to achieve a heavy body. Chinese have always had a penchant for sweetness, so wines that can feel sweet on the palate are very popular in China, as evidenced by moscato.

2. Acids: Acids in food and drinks are both refreshing and active. The sour taste of wine often gives the illusion of high alcohol.

This is because high-acid wines feel light-bodied, sparkling wine-like on the tongue, but with a spicy taste, similar to the sensation of high alcohol. In general, cooler years produce wines with higher acidity. If you prefer some full-bodied, rounded wines, high-acid wines should not be to your taste.

3. Tannins: The astringent feeling or thirst caused by tannins is often mistaken for the residual sugar content of the wine. In fact, the tannins in wine are phenolic compounds, mainly obtained from grape skins and grape seeds, or by aging in oak barrels, often expressing the bitterness of the wine.

This bitterness is similar to that of black tea, and although it is full of the pleasant aroma of herbs, it is bitter. The tannins are not very good on the palate, but it is their presence that gives the wine a good balance, complexity and structure, and also prolongs the life of the wine.

4. Fruity: Wines will exude bursts of fruity aromas. The fruity aroma of the wine can help you better determine your preferences and even distinguish the wines made from different grape varieties and origins.

For example, strawberry wine and blackberry wine are not made from the same grape variety. The intensity of the fruit in the wine also has a lot to do with the region. For details, please refer to "Wine Color Instructions: Red" and "Wine Color Instructions: White".

5. Body: The body of wine can be roughly divided into three types: light, medium and mellow. The body of a wine is a combination of factors, such as grape variety, origin, vintage, alcohol content and vinification process.

It can be said that the body of wine is a general term for the overall performance of the wine or a term for the overall impression of the wine. In general, tasters can judge a wine based on its origin and vintage. However, the effect of alcohol content on the body of wine is also very significant.

Wines with a high alcohol content also have a high viscosity, which can be judged by looking at the length of time the glass has been in the glass. Wines with a high alcohol content tend to have a heavier body.

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Generally speaking, as long as a wine is made 100% with high-quality grapes, fermentation and filling meet the national health standards, there is no artificial addition of some chemicals that are quite harmful to the human body, and there is no mold, deterioration, or inhalation of odors during storage and transportation, it can be said to be a good bottle of wine. If the grapes are good or bad, whether there is rot, deterioration, insects, dirt, etc., and the hygienic conditions of the wine are poor, in order to achieve a certain aroma component, various harmful chemical agents are artificially added, commonly known as fake wine, such wine is bad wine.

For example, when France buys AOC is a legal production area, the highest level is also divided into large production areas and small production area wine, and then VDQS wine, which is a French high-quality table wine, no matter how good the wine is, it generally cannot be more expensive than 150, and then it is the wine of VDP and VDT ** is average.

Look at the color of the wine, smell the aroma, taste the taste.

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