What are the basics of wine tasting and what are the knowledge of red wine?

Wine tasting is a science. The quality of a red wine is judged by the basic look and smell of the wine, and finally the taste and texture of the wine are fully felt with the mouth and tongue. Let the wine swirl in your mouth, your jaw will be in full contact with the red wine, and you will swallow or spit it out slowly after tasting it thoroughly.

When tasting wine, different wines use different glasses, such as red wine glasses and white wines.

Glasses, liqueur glasses, sparkling wine glasses, etc., which are subdivided into different glasses for the body and flavor of each wine. In addition, wines from different regions have their own characteristics in the shape of their bottles.

Nowadays, many people don't actually understand red wine, and most people drink ordinary red wine with Sprite.

Add lemon, and it is a glass of wine that is shaken to compare the amount of wine.

Those who really understand wine think that "drink less, but better" is an immortal proverb when drinking red wine. Because red wine is the perfect combination of nature and time, it requires a lot of patience from the drinker.

Pouring skills

When pouring wine, you should pour wine from the right side of the host to the guests in turn, pay attention to the ladies and the elderly. When pouring wine, the label should be visible to each guest. The wine glass is always placed to the right of the guest, so the pouring of wine is also poured from the right side of the guest.

When pouring wine, it is generally 2 3 capacity for white wine and 1 3 for red wine. If the wine is too full, it is difficult to raise a glass, and it is impossible to see the color and smell the fragrance, so a certain space should be left for the aroma of the wine gathered in the cup, so that the aroma of the wine lingers here.

The color of red wine, the color of wine should be natural, from the color we can distinguish between white wine and red wine. 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.

There are three senses that are used to taste wine: sight, smell and taste. First, tilt the wine glass 45 degrees to observe the color of the red wine and precipitate; Then turn the red wine in the wine glass and smell the aroma of red wine; Take a sip of red wine and stay in your mouth, savor the taste, and finally spit out or drink it.

Visual: The first step in evaluating a wine is to simply look at it, starting from the time the wine is poured; After serving the wine, the taster should hold the foot of the glass and observe it at a suitable distance of 45 degrees; Then shake the glass to observe the flow of the wine on the walls of the glass (column). The ideal environment is to look at a white surface in good light.

Smell: The use of smell is very important in tasting, it captures and analyzes aromas more than taste. After the wine has been poured into the glass and has come to a standstill, the first smell can be performed, and then the glass can be shaken to smell again (combined with vision).

A good taster, after having a visual and olfactory understanding of the wine, can basically determine the characteristic quality of the wine.

Taste: Drink an appropriate amount of wine when tasting, preferably throughout the mouth, and stir the wine with your tongue to appreciate the structure and aroma of the wine; The inhalation through the nose in the middle makes the character of the wine more pronounced. Finally, spit out or drink the wine, and then taste the length of the aftertaste.

It takes about 10-12 seconds from the time the wine enters the mouth to the time it is drunk.

A Thing to Know About Red Wine:

There are 18 grape varieties that are popular worldwide, and these varieties are known as international grape varieties. These international grape varieties produce wines ranging from light-bodied sweet whites (e.g. Moscato, Riesling, etc.) to heavy-bodied reds (e.g. Syrah, Cabernet Sauvignon).

France, Italy, and Spain are the world's top three wine-producing countries. For one, these three wine-producing countries produce most of the world's wine; Second, they also produce some of the world's best wines; Third, many of the world's most popular grape varieties are native to these three countries. <>

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 treasure that eliminates the harmful active oxygen in our body, and it is also necessary 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.