The suitable drinking period of red wine is generally only 2-3 years. Only a small part of red wine has a drinking period of ten years. After a proper drinking period, the alcohol content of red wine will begin to fade, the taste will be unbalanced, and the quality of red wine will decline.

Generally, only a small part of red wine has aging potential. It can be preserved for 10 year, 20 years or even longer. The aging potential of red wine is related to the variety of grapes, the production technology of red wine and the climate of production environment. The structure of red wine is as simple as usual. At the time of listing, the wine has reached maturity and reached a state suitable for drinking.

Wine common sense:

Some wines have a particularly pungent taste because of their high acidity. Some wines have a spicy taste or a burning throat, which is because of the high alcohol content. But after tasting some wine, there will be some bitterness or dryness lingering in your mouth, which is the taste brought by tannins. Knowing the acidity, alcohol content and tannin of wine will help you find your favorite wine.

Dry wine with little or no residual sugar tastes sweet. The main reasons for this phenomenon are grape varieties, characteristics of producing areas and aging in oak barrels (for example, American oak barrels can give wine sweetness). For example, Gewurztraminer is an aromatic grape with a sweet and pleasant taste. The residual sugar in dry wine of Qiong Yao pulp is generally around 1-2g/L, but many Qiong Yao pulps are sweeter than the actual ones because of their rich flavor, high alcohol content and low acidity.