Knowledge about red wine, basic knowledge about red wine

Preservation of red wine How to preserve wine The most taboo thing about preserving wine is the strong change in temperature, if you buy it at the store and it is at room temperature, you can keep it at home as long as it is at room temperature. If you want to drink chilled wine, you can freeze it before drinking. If you store wine in the refrigerator, only store it in a vegetable room where there is little change in temperature.

The ideal and long-term storage environment is to maintain a constant temperature between 12 and 14 degrees Celsius, with a humidity between 65 and 80 degrees Celsius, and keep it dark. Keep it clean so that other odors don't get into the wine. Decanting Wine Wine is said to be a living liquid, because red wine contains tannic acid, which is very rich in changes caused by contact with air.

The best way to tell the difference between a bottle of wine is to pour 2 glasses for the first time after opening the bottle, and then drink one glass first, and then leave the other glass until the end. The time of change is not the same for each bottle, maybe 10 minutes, maybe half an hour, maybe two hours later. How to discover the vitality of wine depends on one's own feelings and experience.

Decenting The act of pouring wine into a decanter bottle is called decenting, but what is the purpose of decenting? In fact, there are two ways, one is to remove the sediment that has been aged for many years. Although there is nothing wrong with drinking these sediments, they can damage the flavor of the wine and must be removed.

The other is to bring the original flavors of the wines back from their slumber. Because the wine will have a chance to come into contact with the air due to the action of passing through the wine, the sleeping wine will immediately become aromatic and mellow. Different wines are suitable for drinking at different temperatures.

Dry White Wine 8-10C Semi-Dry White Wine 8-12C Semi-Sweet Wine 10-12C Dry Red Wine 16-22C Semi-Dry Red Wine 16-18C Semi-Sweet Wine Sweet Wine 14-16C Brandy Wine 15C or less Sparkling Wine (i.e. Champ) 10C or less The above temperature is for reference only, the drinking temperature is not equal to the tasting temperature, for example, sweet wine may have to be cooler to taste sweet; In the case of brandy, it is necessary to use the glass with your hand to raise the temperature of the wine to room temperature, which is the best tasting temperature, and should be used flexibly according to the situation. After a bottle of wine is placed in the refrigerator, the temperature of the wine will drop by 10C after 1 hour, and generally the temperature of the wine will drop to below 20C after 1 hour of red wine in the refrigerator. If you forget how long the red wine has been stored in the refrigerator, don't worry, just take the red wine out, open it and pour it into the glass, and after about 30 minutes, the temperature of the red wine will be about 20C, which is what we call "room temperature".

2 hours in the refrigerator or 20 minutes in a barrel with ice water is sufficient.

Red wine is generally more difficult to preserve without a specific storage place. Because the preservation of red wine has strict requirements for temperature, humidity and shade. In professional wineries, the temperature needs to be controlled at 10 to 14 degrees Celsius and the humidity should be maintained at 70%.

In ordinary households, the wine seal is first stored in a corrugated box or Styrofoam box with heat and light insulation effect, and then placed in a cool and ventilated place with little temperature change, and can also be stored for a long time. For open and unfinished wine, the ideal way is to drain the air from the bottle and then cork it, so that it can be stored for about a week. However, it is more economical to replace the leftover wine with a small bottle that does not hold air in the bottle and can be stored for another 24 hours.

However, it is important to drink an opened bottle as soon as possible, as the longer it is stored, the faster its flavor will be lost. In addition to the location of storage, it is also important to pay attention to the way the bottles are placed. The wine must be placed horizontally, preferably slightly downward, which not only helps the sedimentation of the lees, but also the cork can be moistened by the wine and maintain a certain humidity, and the mouth of the bottle will be tightly corked.

1. Not all grapes can be used to make red wine.

The common grapes in the fruit stall are used to eat raw and cannot be used to make wine, because such grapes are large, have high moisture content, high fiber and low sugar content, and cannot make good wine from such grapes. Wine grapes, on the other hand, require small grains, thick skins and many seeds.

2. Tannins of red wine.

The wine has a more astringent feeling in the mouth, which is the taste of tannins, which is the skeleton of wine, the natural preservative of wine, and the elimination of the scourge in our body"Reactive oxygen species"At the same time, it is also a must-have for wine aging. Skins and stems from grapes and oak barrels.

3. Red wine will be sour.

Almost all wines have acid, it is a very important ingredient of wine, there are good and bad acids, good acids taste pleasant, and sharp acids are bad acids, for example, apples are not ripe when they are eaten, that kind of acid is very raw and sharp, this is a bad acid.

4. The color of red wine.

The color of the wine should be natural, and we can distinguish white wine from red wine in terms of color. White wines are usually pale white and pale yellow in color, and darken with age; Red wines are usually purple and cherry red in color, and aged wines have ruby red, which is the natural shedding of the components in the grape skin during fermentation, and is not an artificially added color.

5. The aroma of red wine.

It mainly comes from the grape variety and the soil in which it is grown. The first category is fruity, such as the aroma of mulberry, cherry, lemon, various flowers, etc., and the aroma brought by the brewing process is such as vanilla, smoke, coffee, chocolate from oak barrels, etc.