How to taste wine? How to taste wine

Wine tasting:

1. Observation: Place the glass on a white background at an angle, and then observe the color, richness and chromaticity of the edge where the wine comes into contact with the glass.

2. Shake the glass: Shake the glass to observe the viscosity of the wine. Wines with a high viscosity are usually higher in alcohol or residual sugar.

3. Color: Observe the color of the wine and contrast. This is not required for all wines, but when comparing the same type of wine, we can identify the type or the way of making it based on the color.

4. Intensity: Observe the part of the wine from the edge to the middle. You can see the subtle differences in color and clarity of the wine, which vary depending on the grape variety, vinification method and aging time.

5. Wine tears: The phenomenon of "wine legs" or "wine tears" is called the Maragoni effect, which is triggered by the surface tension of the liquid, commonly known as "hanging cup". A slow tear flow indicates a high alcohol content, but it has nothing to do with the quality of the wine.

The wine should be clear and free of impurities. We can judge the ripeness of the wine according to the depth of the wine's body color, usually the older the red wine, the lighter the color, the younger the darker the color. We can also judge the quality and alcohol content of the wine by looking at the tears hanging in the wine glass.

There are many standards, and you can refer to the tasting order of WSET. Look at its color, smell its fragrance, and taste its taste.

To taste wine, you need to look at the label of the wine, look at the cork, look at the color of the wine, and taste the wine.

1. Look at the label of the wine.

In daily life, there are some things imported from abroad, of course, there are also local production in China, if it is imported from abroad original wine, generally speaking, it will not only have an English label on it, but also our Chinese label will clearly mark the origin of the wine, name, vintage and so on. And wines like this will be labeled with a foreign barcode.

2. Look at the wine cork.

In fact, many people don't know that we can judge the quality of wine by the cork of a red wine bottle, generally speaking, if the wine cork is very strong, and the cork looks very rough, then the quality of the wine is not good. If the cork is sealed with wax and the brand logo is on it, then the wine is generally a good quality red wine, and if the wine is like this wine, it will also have a productivity mark on the bottom of the cork when the cork is opened.

3. Look at the color of the wine.

In daily life, wine is actually divided into red wine and white wine, then we can put the wine in the sun, generally speaking, the better quality wine is a very bright color, and there will be no precipitation, it looks like the color is particularly full and natural, if the color is dark brown, then this red wine is a bad quality wine, and if it is a white wine, it should be golden yellow in the sun.

4. Taste of wine.

Of course, the last point, only regular wine drinkers can feel that generally speaking, if a glass of wine is very smooth in the mouth and will have a faint aroma when drinking, then it means that it is a good quality wine, but if it feels sour and even the throat, then this wine is a poor quality wine.

Personally, I think you can ask a professional sommelier to identify it, and you can smell it, good wines generally have floral aromas, vegetables, oak, fruit, spice flavors, and you can also observe by color, if the color is very light, it may have been left for too long, or it may have deteriorated.

The professional way to taste wine is to see how it tastes and how it tastes when you drink it.

There are many varieties of wine, and you are particular about what kind of food you drink wine with, so if you want to taste wine professionally, then you have to buy a book on this subject, which will have detailed knowledge that can make you a professional.

Professional wine tasting can be used to taste the smell, taste, color, consistency and other aspects of the wine.

How to Taste Wine - Practical and Effective Methods of Wine Tasting.

Friends who are new to wine are often only interested in the origin and year of the wine. In order to let everyone know more about wine. Below, I will share with you how to taste wine, I hope it will be helpful to you!

Tannins

White wines are peeled and fermented, so the characteristics of the tannins are not obvious, but for red wines, tannins are as important as the soul and are essential elements of the wine's structure.

Grape tannins: from grape skins, seeds and stems, bitter but with strong antioxidant effects.

Wines with high tannins remove proteins from the tongue, causing a feeling of dryness and tightness, colloquially known as "astringency". High-tannin wines dissolve the oiliness of meat, cheese and pasta.

Sweetness

The sweetness of the wine comes from residual sugars (RS). Residual sugar refers to the amount of sugar that remains in the wine after fermentation without being converted into alcohol.

At the same level of sweetness, a wine with a low acidity tastes sweeter than a wine with a high acidity. The sweetness range of wine is generally from very dry to very sweet: very dry, dry, semi-dry, sweet, and very sweet.

Typical glasses of dry wine contain half a teaspoon of sugar, and sweet wines contain one and a half teaspoons of sugar.

Body

Refers specifically to the type of wine that ranges from light to full. The four basic characteristics of a wine: sweetness, acidity, tannins, and alcohol all affect the body of a wine.

If you put a light body and a full-bodied wine. Wine is better understood than skim milk, half milk, and whole milk, respectively. In fact, it is also a taste style when drinking wine.

Light-bodied wines: higher acidity, lower alcohol, less tannins, less sweetness.

Full-bodied wines: lower acidity, higher alcohol, more tannins, higher sweetness.

Acidity

Acids are the main attribute of wine, and most of the acids** in wine are found in grapes, such as tartaric acid, malic acid and citric acid.

Like many fruits, the wine is acidic, with a pH range of about neutral). A wine with a pH of 3 is 10 times more acidic than a wine with a pH of 4.

Acidity is related to the ripeness of the grapes, the more ripe the grapes, the lower the acidity. Grapes from cold regions do not ripen easily, so the wines are more acidic. For example, the acidity of ice wine from Canada is higher than that of Riesling from Germany.

Alcohol

The alcohol in wine comes from the conversion of fructose from grape juice by yeast, and some are added to the winemaking process to increase the alcohol content.

Alcohol works by transporting the aroma of the wine from the surface of the wine to your nasal cavity when you taste it. Alcohol also adds viscosity and fullness to the wine.

The higher the alcohol level, the stronger the burning sensation of the wine as it enters the depths of the throat. At the same time, the higher the temperature of the wine, the higher the alcohol content.

There are 5 levels of alcohol: low, low-medium, medium-high, medium-high, and high.

There is a process of wine tasting, such as the temperature of the wine, the time of decanting. The main thing in the wine tasting process is the color and aroma. Look at the color of the wine first, then smell the wine, and finally taste the wine. A well-balanced wine with a long aftertaste and a complex and layered aroma.

The order of wine tasting is as follows:

1. Sparkling wine is the first thing to drink, but you still have to consider the red and white wine and sweetness first.

2. New wine precedes old wine, the priority of the old is not necessarily applicable to wine, when tasting multiple wines at one time, the subtleties of old wine may not be difficult to see, but generally speaking, it is better to drink new wine first and then drink old wine.

3. White wine precedes red wine, which is very important, not only for taste reasons, but also because in some cultures it may offend guests if the order is wrong.

4. Unsweetened wine precedes dessert dessert wine, and sweetness will make unsweetened wine sour.

5. The light body of the wine precedes the grinding of the full-bodied wine, and it is difficult to taste Pinot Noir after drinking Cabernet Sauvignon.

6. Alcohol, fortifiedwines are the last to drink, and the high alcohol of fortified wines will make people lose their sense of smell and taste.

Summary. Thank you for your consultation Wine tasting is a complex art that requires a certain amount of knowledge, skill and experience. Here's a summary of some common wine tasting knowledge:

1.Grape varieties: Different grape varieties produce different flavors and aromas, so it's important to understand the basic grape varieties and their characteristics.

2.Region and vintage: Region and vintage can also have an impact on the flavor and aroma of the wine, as climate, soil, and other environmental factors can affect the growth and ripening of the grapes.

3.Color: The color of a wine can provide information about the composition and vintage of the wine.

4.Aroma: When smelling the aroma of wine, you should pay attention to the presence of fruits, flowers, or other smells.

5.Taste: When tasting wine, attention should be paid to its acidity, sweetness, tannins, and alcohol content.

6.Palate: Palate refers to the texture and structure of a wine in the mouth, including lubricity, consistency, and throat sensation.

7.Food pairing: Wine tasting is also related to food pairing, so it is also important to understand the principles of wine and food pairing.

In summary, wine tasting requires a wide range of knowledge and skills, as well as continuous practice and experience.

Thank you for your consultation Wine tasting is a complex art that requires a certain amount of knowledge, skill and experience. The following is a summary of some common wine tasting knowledge:1

Grape varieties: Different grape varieties produce different flavors and aromas, so it's important to understand the basic grape varieties and their characteristics. 2.

Region and vintage: Region and vintage can also have an impact on the flavor and aroma of the wine, as climate, soil, and other environmental factors can affect the growth and ripening of the grapes. 3.

Colour: The colour of the wine can provide information about the composition and vintage of the wine. 4.

Aroma: When smelling the aroma of wine, you should pay attention to the presence of fruits, flowers, or other smells. 5.

Taste: When tasting wines, attention should be paid to acidity, sweetness, tannins and alcohol content. 6.

Palate: Palate refers to the texture and structure of a wine in the mouth, including lubricity, consistency, and throat sensation. 7.

Food pairing: Wine tasting is also related to food pairing, so it is also important to understand the principles of wine and food pairing. In summary, wine tasting requires a wide range of knowledge and skills, as well as continuous practice and experience.

Is there a more complete one?

Dear, that's basically what the data shows. What else do you need to ask about wine?

1. Smell the fragrance for the first time. Slowly lift the glass, tilt it slightly, and bring your nostrils close to the liquid to smell the aroma.

2. Smell the fragrance for the second time. Shake the glass to make the wine move in a circular motion for a second smell and a soothing aroma.

3. Smell the fragrance for the third time. The mouth after the mouth is the third smell.

4. Take a sip of wine, so that the wine is spread around the mouth, on both sides of the tongue, on the back of the tongue, on the tip of the tongue, and extends to the bottom of the throat. Leave it in your mouth for a while and breathe in from time to time to experience the mouthfeel, body and finish.

5. Wine tasting. Refers to the sensation of the weight of wine on the tongue, and the body can be described as light, medium, heavy, or similar to the texture of water, milk, and coffee.

6. Taste the aftertaste. Refers to the aftertaste after drinking wine, so that the tongue can fully taste the three main flavors: the sweetness of the tip of the tongue, the sourness of the sides, and the bitterness of the base of the tongue.

7. Description. Slowly taste the sake you tasted and record the memories in your mind.