When drinking dry red wine, you should observe its color first, then smell its fragrance, and then taste its taste. When drinking red wine, you should generally pour it into half a glass, which should not exceed 2/3 of the glass at most. Before drinking, open the lid 1 hour to let the wine breathe and add vitality. Wine should be drunk within one week after opening the bottle, because the wine after opening the bottle will soon run out and become tasteless if it keeps breathing in contact with the air.
Dry red wine can be drunk with ice or directly. In China, there is another way to drink sprite in wine, which is a kind of romance in foreign goods and has a "China" flavor. In addition, dry wine can also be used for cooking.
It usually takes about half a month for grapes or grape juice to ferment into wine. When it is converted into wine, it takes months to decades to bottle, depending on the kind of wine. The time from brewing to bottling is the aging process. Generally speaking, the best aging time of high-grade wine should be more than one year, and Changyu Cabernet Sauvignon is aged in Changyu underground wine cellar for two and a half years.
In foreign countries, people pay special attention to the production quantity indicated on the bottle label. The longer the year, the higher the price. In China, some picky consumers have also begun to pay attention to the number of years. For example, Cabernet Sauvignon produced before Changyu 1995 has long been one of the wines that consumers who like to hide wine must put in the wine cabinet.
In addition, if the wine is kept for too long, the bottle stopper is easy to dry, and the sealing performance is reduced, which leads to the air entering and accelerates the oxidation, so the correct storage method of wine is upside down or flat.
★☆★ There is another very important ★☆★:
Wine is a natural, complex and easy-to-appreciate beverage. The adaptation principle of wine and vegetables is that the styles of wine and vegetables should not overwhelm or cover up each other, and wine and vegetables should not quarrel.
Avoid contact with seafood.
Red wine with red meat conforms to the law of cooking itself. Tannin in red wine and protein in red meat combine to make digestion begin almost immediately. Although fresh salmon, swordfish or tuna are rich in natural fat, they can go well with light red wine. However, when red wine is paired with some seafood, such as Dover sole slices, the high tannin content will seriously damage the taste of seafood, and the wine itself will even have an unpleasant metallic taste.
White wine with white meat dishes or seafood is also a good suggestion. The taste of some white wines may be masked by beef or mutton, but it will be pushed to a very high level if it is accompanied by plate fish, shrimp, lobster or roast chicken breast.
Two taboos are accompanied by vinegar.
Salad usually does not affect the style of wine, but if vinegar is mixed into it, it will passivate the taste, make the wine lose its vitality and make the taste dull. Lemonade is a good choice, because the citric acid in it can be in harmony with the character of wine.
Cheese and wine are an ideal combination of nature, just be careful not to mix spicy cheese with light wine, and vice versa.
Third, there is a selection of spicy food and wine.
It may be difficult to match spicy or fragrant food with wine, but you can find a suitable partner with spicy or fruity wine.
Chocolate sometimes adversely affects the taste of wine, and some people claim that it can be successful with aged Cabernet Sauvignon. L 'Aquila wine from Banfeiba, Cetto, has a very pleasant effect with chocolate, especially dark chocolate. This Italian wine tastes delicate and crisp, and the right natural acidity is enough to balance the richness and sweetness of chocolate, while keeping your mouth comfortable, fresh and clean.