What s the deal with the sour and astringent red wine you just bought?

There is no decanting yet, there is such a possibility that the red wine has not been decanted, under normal circumstances, the red wine that has just been opened has a little bit of a sour taste, at this time if there is a decanter.

then let the tannins and tartaric acid in the red wine.

If it is not sufficiently oxidized, then the taste can be more sour and astringent. If you can use a decanter for about half an hour, it is the best stage for red wine.

Now I specialize in the wine business, and some time ago I went to the sommelier exam. In fact, the first time I drank red wine, I also felt that red wine was relatively dry. You must know that when you drink the first sip of wine in your life, it will inevitably be 100% "sour and astringent".

To be honest, wine, especially dry red, will be a little sour in the mouth, this sourness comes from tartaric acid, malic acid and lactic acid, with these sour substances, the wine can maintain a refreshing taste, and the problem of astringency is because of the presence of tannins in red wine, a phenolic substance. Mainly from the stems and skins of the grapes, as well as from the oak barrels used for winemaking. It's sour and astringent, which is normal.

The wine is too young and needs to be aged for a year or two, and some wines that need to be aged will look very green if they are not drunk during the drinking period, and they need to be placed in the cellar and aged for a few years.

Red wine contains tannins. Tannin, the English name of tannin, is a natural phenolic substance. You can't smell or see, but you can really feel it.

When drinking red wine, it brings a sense of astringency to your mouth. This astringency is caused by the reaction of tannins with proteins in oral saliva. In fact, we can improve the taste and flavor of red wine by decanting the wine.

Decanting is the process of accelerating the oxidation of the wine to allow the wine to release its original aromas, while softening the tannins in the wine and improving its taste. Therefore, when drinking red wine, you should sober up the wine.

It is dry red wine, the taste of dry red wine is more sour than normal red wine, generally we prefer sweet taste of this red wine generally does not belong to dry red, mostly belongs to added sugar, at this time if it is replaced by dry red may be a little uncomfortable, because the taste of dry red is more sour, but dry red belongs to the sugar produced by its own fermentation, so the nutritional value is better, but the taste of lever opening the bottle is not the best.

It may be that your wine is dizzy, the wine is more "squeamish", and it is possible that the wine you bought is constantly bumped during the transportation across the ocean, and there is a situation of "dizziness". Halo wine, the aroma is not condensed or the aroma is occluded, the structure appears loose and lifeless. Just let it sit for a few days.

As a wine novice to the current veteran, we have all experienced those things about drinking wine, and I also bought a bottle of wine home at the beginning, opened it with joy, and took a sip with elegance. Oops, how astringent and sour. If you are new to wine and drink red wine at the beginning, it will definitely not be applicable, and you will always feel sour and astringent, because your teeth, tongue and other tastes are particularly sensitive at this time.

Just like me, when I first drank wine, I was particularly sensitive to the taste of alcohol. Because you may not know how to taste wine when you first come into contact with it, as soon as you swallow the wine, then the sourness perceived by the tongue will be more prominent.

There is no decanting, most red wines need to be decanted, it is recommended to judge whether the bottle of wine needs to be decanted before drinking, and how long it will take to decant the wine. If you drink it sour and astringent, you might as well decant it for half an hour before drinking.

This is because red wine contains tannins, which come from the skins, stems and seeds of the grapes. When making red wine, there is a process of maceration and fermentation, that is, the grape skin and grape juice are mixed together and soaked, and after a long time, the tannins, flavor substances, and pigments in the grape fruit are slowly "run" to the grape juice, just like Cantonese people like to make soup and drink soup, boil for a long time, and the nutrients are all into the soup. That's why white wine tastes non-astringent and is peeled and fermented.

A sour red wine is not necessarily a good wine.

Red wine is mainly made of grapes through the combination of traditional and scientific methods of fermentation, in the raw grapes are rich in tartaric acid, malic acid and citric acid and other organic acids, which is also the main taste of red wine sour.

In addition, acidic substances such as succinic acid, lactic acid, and acetic acid are also formed during the brewing process, which also increases the sour taste of red wine, and some red wines will also add sorbic acid and other acids for antibacterial and preservative purposes during the brewing process.

How to store red wine:

1. Store all wine away from light, especially direct sunlight and fluorescent lights.

2. Store the corked wine bottle sideways. If they are stored upright for a long time, the cork will dry out and air will eventually get into the wine, spoiling it.

3. Wine should not be stored at a temperature of more than 75°F (24°C) for longer than a short period of time. At 75°F, the wine begins to oxidize. The ideal temperature for storing a variety of wines is 54°F (.

Keeping the temperature below 54°F will not harm the wine; It only slows down the aging process.

4. The temperature of the wine storage area should be as constant as possible. All changes should be made slowly. The greater the temperature change in the wine, the more excessive respiration leads to premature aging of the wine.

5. Store the wine and let it sit still. If possible, store the wine in such a way that you try not to touch the bottle after storage. Even vibrations from traffic congestion, motors or generators can have a negative impact on wine.

Red wine has an astringent taste, which is normal. Usually the astringent taste is a little heavier, which means that the wine has been left for too long and has been exposed to a lot of air, and the taste will be more bitter. Red wine can be drunk at room temperature, not chilled, and it is best to drink it one hour after opening it to fully absorb the air.

After pouring it into the glass, shake the wine with the temperature of your hand to warm it up before drinking, so that the taste of red wine can be brought out, and there are tannins in red wine.

It is that there will be an astringent feeling when drinking, which is good for the human body.

The taste is astringent because it contains tannins, which have health care and anti-aging effects.

The lighter ones are less tannins, and there is a particularly slippery astringency, which is particularly comfortable in the mouth, and its tannins are made from grape skins (which is also one of the differences between expensive and cheap wines), and some rough astringency is made with grape skins and grape stems when making wine. (Both the skins and stems contain tannins, the tannins of the stems are coarse, and the skins are finer).

Good wines are exceptionally clear and not cloudy at all. You can put a drop on the napkin, if the color is evenly dispersed, it is pure brewing, and if the watermark is particularly large, it is blended. can be searched for more detailed method identification. That's all I know, and I hope I can help you.

Astringency comes from the main ingredient tannins in the wine, mainly from the squeeze of the grape skin during the brewing process, wine beauty and antioxidant are mainly its credit, buy assured wine wine recommended Milan Wine Industry Official**, a number of monopoly chain stores, ** and store products synchronization, famous wine, famous wine, award-winning wine, high-rated wine dazzling, not only the original bottle, more reliable is the original direct purchase, we are nearly 100 foreign wineries to China transmitter, no intermediate channels!

Hello dear, it's a pleasure to serve you, the red wine I just bought is sour and astringent for the following reasons; There are many wines, and there are also sweet wines. Generally speaking, wines with a sugar content of 4 grams per liter will be a little more sour, which is what people call dry red. Wine is a scale, and on this side of the scale are sugar and alcohol, which are the soft components of wine.

On the other side of the scale are tannins and acids. When the tannins are more than sugar and alcohol, there will be a feeling of sourness and astringency. The sour is because grapes are also a fruit, and the grapes that make wine are not the kind of grapes that we eat with high sugar and thin skins.

Rather, they are small, sour grapes with thick skins. So there will be a sour sensation in the wine. Wine astringency is due to the fact that the wine contains a lot of tannins.

When you drink tea, you will feel very dry in your mouth, and that is the feeling that Zheng Liang tannins bring to you. Because tea also contains tannins. The tannins of red wine come from grape skins and grape seeds.

Some will add tannins to the oak barrels. In addition, there are no tannins in white wine, so you will not feel astringent when drinking white wine.