200-300 can buy good wine. But Spain, Australia, Chile and other countries will be more cost-effective. You can buy good products in this price range. Bordeaux, France definitely doesn't have this price. The middle village is also a bit dangerous. You should be able to buy Bordeaux Advanced AOC. The wine label says bordeaux wine.
And the identification method is very complicated. Post an article for you. See Resources for details.
1, observe the label of wine.
The wine label is the file of a bottle of wine, through which we can understand the story of wine; Moreover, the design of wine label can also reflect the style and characteristics of wine (depending on the preferences of the brewer). Generally, the relevant state departments will make detailed provisions on the contents to be marked on the label of wine; Basically, the better the wine, the more descriptions there will be on the label, but it is not the only standard.
In general, wine labels will indicate the following:
Brand Grape Variety (Proportion) Production Area Brewing Year Packaging Year
Name of wine-alcohol content-special design of bottle capacity.
Name and address of brewery Name and address of sub-packaging plant
Note: For some professional tasting activities, relevant personnel are not allowed to know anything on the wine label before the tasting activities are over.
2. Breathing of wine
Before tasting, wine is usually transferred to another container, which not only separates the wine from the sediment produced in the bottle, but also allows the wine to "breathe". Because a bottle of wine stored for a long time is in contact with the air before drinking, in order to better show its characteristics; Just like people who have been in the dark for a long time, there is an adaptation process when they see the sun for the first time.
Generally speaking, according to the characteristics of wine, the breathing time of wine varies from 0.5 to 2 hours.
In addition, like fresh wine, there is no need to change the container, but it is still necessary to open the bottle mouth and let it breathe for a while before drinking.
3. Serving temperature
According to different product characteristics, the best drinking temperature of wine is also different. In order to make wine fully display its characteristics and bring the greatest pleasure to the tasters; Pay attention to the temperature of the wine when serving.
The following are the approximate suitable temperatures for various wines:
Rich red wine (long-term storage) 15-20 degrees Celsius
The red wine (fresh drink) in the list is about 12 degrees Celsius.
Dry white wine and pink wine 10- 12℃.
Sweet white wine, sweet rose wine
Champagne and other sparkling wines are about 5 degrees Celsius.
At this time, a special ice bucket and thermometer came in handy.
4. The order of wine tasting
In the process of wine tasting, it is often impossible for us to taste only one kind of wine, and there are usually different kinds of wines that need to be tasted in turn; Therefore, in order to minimize the taste masking between wines, the order of tasting is also very important.
The general procedure is white before red, aged before fresh, and generally follows the principle of light before heavy, fine before thick.
5. Preparation of wine glasses
To appreciate the aroma and charm of wine, a suitable wine glass is essential. In addition to serving wine, the most important function of a wine glass is to show you its charming body and color, and at the same time let the wine get the best breath and gather aroma. So a good wine glass should be colorless and transparent, even and thin, with high feet, large capacity and relatively small mouth.
Commonly used wine glasses are: Bordeaux, Flower Ball, Paris Goblet, Burgundy and Alsace.
2. wine tasting
Tasting wine requires three senses: sight, smell and taste.
1, visual
The first step in evaluating a wine is simply to look at it, starting from the time of pouring the wine; After serving good wine, the sommelier should hold the foot of the cup at a 45-degree angle and observe it at a suitable distance; Then shake the glass and observe the state of wine flowing on the glass wall (wine column). The ideal environment is to observe the white plane in good light.
By observing the clarity, color and concentration of wine, we can initially reflect the characteristics of wine.
Step 2 smell
The use of sense of smell is very important in tasting. It captures and analyzes aroma more than taste.
After the wine stops pouring into the cup, you can smell it for the first time, and then shake the cup (combined with vision) to smell it again.
A good sommelier can basically judge the characteristic quality of wine after he has a good understanding of wine's vision and smell.
Step 3 taste
In order to confirm the sense of sight and smell and get a comprehensive feeling, we also need to taste wine with our tongue and mouth.
When tasting wine, you should drink a proper amount of wine, preferably with your mouth full, and fully stir the wine with your tongue to experience the structure and aroma of the wine; Breathing in through the nose can make the characteristics of wine more obvious.
Finally, spit out the wine or drink it, and then enjoy the length of the aftertaste. It takes about 10- 12 seconds for the wine to be drunk from the entrance.
Mouth movements
After drinking the wine, the tongue is stirred in slow motion, so that the wine is fully contacted with the position of the tongue, the upper jaw, the lower jaw, the inner cheek and the base of the tongue.
After chewing the wine with your tongue, swallow one or two bites, and then inhale some air into your mouth to make the wine more fragrant. When inhaling, the shape of your mouth is similar to the English letter "F". Inhale gently, and don't use too much force to avoid choking your throat. )
When wine acts on various taste sensitive areas in the mouth, we should concentrate on understanding and recording the structure (alcohol, acid, tannin, etc.). ) and the taste of real wine.
Retention time of wine in mouth
It depends on the quantity and quality of wine in your mouth. Experts suggest that the wine stays in the mouth for about 15-20 seconds. If the wine stays in the mouth for too long, it will gradually be diluted by saliva.
General procedure:
Serve wine (pay attention to observation)-observe the smell-shake the glass, observe the smell again-taste at the entrance-aftertaste-write a tasting record.
General criteria and precautions for grading:
There are several general criteria for wine tasting scoring, including 10 scale, 20 scale and 100 scale.
This paper introduces the score of 100, and the distribution of 100 is as follows:
Appearance 20 points-(color and transparency each 10);
Aroma score 30-(aroma intensity and quality each account for 15, which can be judged by smell and lip feeling);
Taste 40 points-(ingredients include sugar content, acidity, body, aftertaste, etc. );
Typical characteristics of varieties-10 (mixed wine is also applicable).
The grading results are used to compare and judge the grades of wine samples: excellent, good, passing, failing and inferior.
Third, the use of vocabulary in the process of tasting.
colour
Liquor: light yellow, straw yellow, green straw yellow, yellow, dark yellow, amber yellow, golden yellow, lead color, brown (the older the wine, the darker the color).
Red wine: bright red, ruby red, latosolic red, crimson, dark red, purplish red, tile red, brick red, brown red, brown red, black red (the older the wine, the lighter the color).
Brightness of wine body
Clear, bright, clear, crystal clear, transparent, dim, dim, turbid, with precipitation (suspended matter) and loss of light.
sweet taste
The aroma of wine comes from three sources: grape fruit flavor, fermentation and aging. At present, more than 500 kinds of aroma substances have been found in wine, and the general practice is to divide them into eight categories.
Fruit aroma: cherry, raspberry, strawberry, green apple, pineapple. ...
Floral fragrance: rose, rose, clove, lily. ...
Plant (mineral) flavor: grass, mushroom, granite, cream. ...
Baking taste: toast, roasted coffee beans, biscuits and tobacco. ...
Animal flavor: game, fox, raw meat ...
Chemical odor: sulfur, rust and oxidation. ...
Spicy taste: pepper, ginger ...
Woody smell: vanilla, pine, oak. ...
According to the source and formation of aroma, it can be divided into three categories.
An aroma (fruit aroma or variety aroma): it mainly belongs to floral fragrance, fruit aroma, plant and mineral odor.
Class II aroma (wine aroma or fermented aroma): mainly chemical odor.
Three kinds of aroma (mellow or aged): mainly animal aroma, balsam smell and baking smell (mainly tannin change or dissolution)
Odor and spice smell formed by decomposing oak components.
Taste and balance
Due to the differences in varieties and brewing methods of each wine, the factors that affect the quality, such as residual sugar, acidity, bitterness, alcohol content and aroma, have different feelings after fusion.
The words used to describe the wine body are: mature, mellow, soft, pleasant, balanced, stinging, bubbling, plump, heavy, light, meticulous, young, plain, thin, broken, bitter, empty and raw.
The above words are for reference only, as long as the method is correct and you have experience in the actual tasting process; You will be immersed in the charm of wine and get the greatest physical and mental enjoyment.