How do connoisseurs evaluate the pros and cons of wine and the price? 5

Region Vintage Whether it is a winery wine The longer vintage depends on the distance.

Summary. In general, the difference between the suggested retail price of so-called foreign red wine and the actual purchase** will be about 30-80 times.

Hello, would you like to ask about the difference between the actual ** and the suggested retail price of red wine, or how much?

Yes. In general, the difference between the suggested retail price of so-called foreign red wine and the actual purchase** will be about 30-80 times.

That is to say, the actual purchase of red wine with a price of 2,000 yuan is between 25-65.

This chain of jujube is a means of operation for merchants, *** scanning code is purchased in bulk, generally 5,000 yuan can buy 100,000 bottles of red wine scanning code recommended retail price, limb cover with this too shed hunger to demolish the influence of red wine.

Hello dear I am very happy to answer for you, according to my inquiry about the policy on the evaluation of red wine At present, consumers' recognition and consumer confidence in Chinese wine are still insufficient, affected by the promotion of foreign wine culture and brand promotion, some domestic consumers blindly pursue imported wine, and regard drinking imported wine as fashion, which restricts Chinese wine consumption. "To strengthen Chinese wine, we also need to adhere to the development path of the wine industry with Chinese characteristics and reshape the image of Chinese wine. Zhou Hongjiang suggested that it is necessary to increase brand support and make the "Chinese wine" IP bigger and stronger.

Strive for the state and relevant departments to set up special support funds for wine promotion and brand building, and vigorously promote the public brand of "Chinese wine". Regulate the wine circulation market and strengthen the capacity building of terminal evaluation of the wine market. It is suggested to adopt the standards of the wine appraisal system in China, relying on the wine jury team of industry associations, combined with the food quality inspection of the State Administration for Market Regulation and the import and export inspection and quarantine of the customs, to conduct sensory evaluation of wine products circulating in the Chinese market, and to shape a communication language suitable for the quality and value of Chinese wine between consumers and producers.

The wine industry as a whole is characterized by large categories and small brands. Huo Xingsan, secretary general of the wine industry branch of the China Wine Industry Association, said that while promoting the use of Chinese standards to evaluate Chinese wine, it is also necessary to make a big brand, one is the company's own brand, and the other is the brand of the production area.

There are three steps to tasting a wine: looking, smelling and tasting. The main purpose of color observation is to observe the color and clarity of red wine; Smelling is to distinguish whether the various aromas in the red wine are harmonious and perfect, and whether there is a bad smell; Tasting is to taste the taste of red wine and understand the taste of red wine.

Steps of wine tasting.

1. Color: Mainly observe the color and clarity of the wine.

Red wines fade in color as they age, changing from purple-red to deep red, ruby red, rosé and orange. The lack of clarity of the wine indicates that the wine has been contaminated with bacteria or abiotic turbidity, so that it can be judged whether the clarification and filtration processes are intact, whether the storage conditions are hygienic and whether it has deteriorated. The color of the wine should be bright, if it lacks brightness it is a sign that its taste may be monotonous.

The brightness of a wine is determined by its acidity and quality.

2. Smelling the fragrance: Smelling the fragrance is whether the aroma of the wine is coordinated and perfect.

If you smell the wine in a stationary state first, you will generally only smell the part of the aroma that is highly diffuse.

Before smelling the wine for the second time, shake the wine glass to bring the wine into contact with the oxygen in the air and release the aromatic substances of the wine. The fragrance smelled this time should be relatively rich, rich and complex.

The third smell is mainly used to identify defects in the aroma. Before smelling, shake the glass vigorously to make the wine turn vigorously. This enhances the release of unpleasant odors such as ethyl acetate, oxidation, musty, styrene, hydrogen sulfide, etc. in the wine.

Red wine is slightly warmer, but not more than 20. Since the aroma of wine is extremely complex, it is mainly necessary to pay attention to the fruity aroma and the aroma of wine when smelling.

3. Taste: Taste the taste of the wine with its taste.

When tasting, take a sip of wine in your mouth without being in a hurry to swallow it immediately, and use your tongue to stir quickly in your mouth, so that the upper and lower jaws of the entire mouth are fully in contact with the wine, and you can taste its taste or body.

The location of the tasting should meet the following requirements:

1. Suitable light: sufficient and uniform scattered light, fluorescent lamps for artificial light sources;

2. No noise: the tasting place should be far away from the source of noise and soundproof;

3. Clean and hygienic without peculiar smell: the tasting place should be convenient for ventilation or exhaust, without any peculiar smell;

4. Maintain comfortable and stable temperature and humidity: keep the temperature at 20 22, and the relative humidity should be 60% and 70%.