Wine ice drink, how to drink ice wine

Home-brewed wine--- if you are near the grape base, you have unique conditions, choose high-quality wine grape raw materials, if not you want to buy those fresh and winemaking grapes, rose fragrance is the first choice, buy to choose those ripe, full, uniform particle size, no pests and diseases, buy back to remove rotten fruit. Prepare rubber gloves, wooden spoons, straws, plastic funnels, nylon nets, jars, glass bottles, plastic bottles, clay pots, etc. for grape fermentation, do not use iron and copper metal containers, try not to use stainless steel containers, so as to avoid chemical reactions during the brewing process, and the containers can not be oily.

Put the grapes in a bottle with rubber gloves and crush them, the bottle should not be filled to two-thirds, otherwise there will be overflow during fermentation.

About 20 hours after bottling, bubbles will appear, the skins will float and the foam will increase, stirring twice a day with a wooden spoon to allow the pigment to be fully extracted.

Generally after a few days, it can be seen that the grape skin floats on it, the grape residue sinks to the bottom of the bottle, the wine is sucked out with a straw, the bottle low residue is poured into the nylon net, the liquid is squeezed out and put into the bottle to continue fermentation, after a week, the wine becomes clear, there are no bubbles, the supernatant can be sucked out, and the other is filtered and bottled.

It should be stored in a full bottle, sealed and placed in a place with a relatively low temperature, and when you want to drink it, take out a bottle, after all, the fruits of your labor have a unique taste.

For autumn-fermented wines, the bottles should be changed in the winter of that year to remove the sediment from the bottles, and the bottles should be sterilized with alcohol or boiled for 20 minutes.

Note: If you want to have a higher alcohol content, you can add a certain amount of white sugar (no rock sugar) on the second or third day of fermentation, and add the sugar score twice, preferably with an interval of 2 days, theoretically for every 17 grams of added sugar, the alcohol content will increase by 1 degree.

The wine is chilled in an ice bucket and then poured into the wine slot for a few minutes to determine, and the taste is refreshing.

I think it ......

I think that taste will be delicious when you are iced.

Iced wines are sweet, acidic and well-balanced, and can be enjoyed on its own or with fresh fruit, fresh cheese, peach cheesecake, unsweetened fruit tarts or cakes. It is best to refrigerate the ice wine at a temperature of 4-10 before serving, put it in an ice cube bucket and freeze it for 15 minutes before drinking, wait for more than ten minutes after opening the bottle, and drink it after decanting.

The mellow aroma and uniqueness of ice wine lies in its soothingness, so it is important to drink ice wine slowly, not all at once, like other wines.

Instead, you should first pour the wine into a wine glass and slowly observe its color. Then rotate the glass slowly and steadily in a circular arc to allow the wine to be more exposed to the air. Take a deep breath of the wine, then take a sip of the wine and taste it.

In addition, the dessert of ice wine and ice wine should not be sweeter than ice wine, otherwise ice wine will taste sour and astringent.

Three steps to ice wine tasting:

One look: first look at the purity and color of the ice wine, and judge the concentration and age of the ice wine. Gently shake the glass and look at the alcohol and sugar content of the ice wine according to the wine marks left on the walls of the glass.

Second sniff: Smell before shaking the glass, then shake slowly to ensure that the aromas come out gradually.

Three tastings: Taste the rich and unique taste and aroma of ice wine, and evaluate the alcohol, sugar, acidity content and balance of various components of ice wine through taste; Once the ice wine is in the mouth, move the cheeks and tongue and breathe deeply, so that the ingredients that are easy to play in the ice wine are released in the mouth and passed through the throat to the nose, so that all sensory organs can feel the beauty of the ice wine.

1. First of all, ice wine is not very low as we imagined, the normal temperature of ice wine is between 4 degrees and 10 degrees. This temperature is the most reflective of the aroma of ice wine, and it is also comfortable for people to drink.

2. The time to drink ice wine, usually ice wine is a kind of after-dinner wine, which is drunk after eating the main meal, so it is different from the aperitif we imagine in terms of time.

3. Although it is an ice wine, it is still necessary to decant the wine after the ice has passed, and the aroma in the wine can be stimulated when the wine is decanted. The time to sober up is about 20 minutes.

4. The amount of ice wine is usually used in a goblet each time. Wine accounts for 1 3 of the goblet. Do not drink excessively.

5. Before drinking, warm moxibustion, gently shake the wine glass to let the wine smell out, and then carefully smell the aroma of the wine to fully enjoy the ice wine. The aroma of wine.

6. Generally speaking, the best match for ice wine as an after-dinner wine is dessert.

<> ice red wine has a hint of acidity and can be paired with some fresh fruits, fresh cheeses, etc. When drinking the disadvantages, you need to ensure that the temperature of the wine is about 4 10, so that its taste can reach a better state. Before drinking, you also need to open the ice red wine for a period of time in advance, so that it can be decanted and let its aroma fully diffuse.

Icewine is available in Ice Red and Ice White. The grape varieties are different, the process is the same, but ice red seems to be more expensive than ice white.

The grapes used to make ice wine must be left on the branches and frozen for more than 6 hours in natural conditions below -8 degrees Celsius. These grapes are usually not harvested until the second or third week of December. In order to ensure that the grapes are pressed at a temperature of about -8 degrees Celsius, the grapes are usually picked from 3 o'clock in the morning, before the sun comes out, and they are sent to the winery to start pressing.

The juice is as thick as honey and slowly flows into a small fermentation tank for low-temperature fermentation. Due to the high sugar content and low temperature, the fermentation process is very slow.

This is because the grapes for the ice wine trial are not fully harvested until mid-December each year. A sudden rain can destroy all the grapes that are hanging from the branches. Without rain, the vineyard owners had to spread out a net to protect the grapes.

One side suffers from the pecking of birds that have no food for the winter. Obviously, the grapes used for the production of ice wine are very expensive, and they depend on the time of day, and only the beautiful years can be produced. According to the past few hundred years, only 7 years out of every 10 years have produced icewine.

Production method: 1. After picking grapes, after sorting, use a special crusher to crush the grapes, remove the grape stems, prevent the bad taste in the fruit stems from being brought to the wine, obtain the grape pulp, and fill the grape pulp with sulfur dioxide (its main role is to kill the miscellaneous bacteria on the surface of the grape skin).

2. The production of red wine requires the acquisition of pigments and aromatic substances, and there are the following four extraction methods: mixed fermentation method, which uses dark and light-colored grape raw materials to combine fermentation to deepen the color of the wine; Rotary fermentation method, using the rotary method, the juice and skin residue are fully contacted in the rotary tank, fermentation produces carbon dioxide, and extracts the pigments and aromatic substances on the skin; In the hot extraction method, the pigment and aromatic substances are obtained by heating the pulp, and then the skin residue is separated and fermented; In the brandy maceration method, the brandy obtained by distillation of the fermented pomace is soaked in dyed grape varieties, which will obtain a better solvent for the color of red wine. The grape pulp is transported to the fermentation tank for pre-fermentation, the grape pulp should not exceed 80% of the container, the fermentation temperature is controlled below 30, fermentation for 5 7 days, during the fermentation process, with the increase of alcohol content, the pigment and aroma components in the grape skin are extracted, so the color of the red wine is darker.

3. After the fermentation is completed, the liquor and the skin residue should be separated immediately, and after pressing, the artesian liquid adjusts the composition and then transferred to post-fermentation, and the separated skin residue can be added to the sugar for secondary fermentation, and the secondary fermented wine can be made into ordinary wine or distilled into brandy for blending. After fermentation, it is loaded into oak barrels, adjusted in composition, filled with healthy raw sake of the same variety and age, and aged with a small amount of alcohol sprinkled on the tartar. After blending, clarification, and finally packaging, low temperature sterilization, red wine is obtained.

Red wine is based on dry red wine, and then blended into semi-dry, semi-sweet and sweet red wine according to the specified standards, high and low sugar content.