(I) Color.
To see the color of the wine, it is best to have a white background and place the glass in front of it. Of course the range of colors depends on whether you are tasting white wine (hereafter referred to as white wine) or red wine. Here are the colors of the two wines: white wines are pale yellow-green, straw yellow, golden, gold, dark gold, Madeira, and brown; red wines are purple, ruby, medicine brick red, reddish brown, and brown. Colors tell you a lot about the wine; white wines, for example, deepen in color as they age, and red wines, conversely, lose their hue.
(ii) Shake.
Why shake wine? To get oxygen into the wine. I'm not sure if you're accurate yet, but I can tell you pretty much straight up: shaking causes esters, ethers and acetaldehyde to be released and, along with oxygen, gives the wine its aroma.
(c) Smell the wine.
Now that you've shaken to release the aromas, what does the wine smell like? It has that form of NOSE , "NOSE" for wine tasters usually use the word cause to describe the combined odor of the wine. Pinpointing a wine's NOSE has the subsequent meaning of allowing you to recognize certain characteristics of the wine.
(iv) Tasting.
For most people, wine tasting means taking a sip and swallowing it quickly. But that's not called wine tasting. Wine tasting is something you engage with your taste buds. Remember that they are all around your mouth; the sides of your tongue, the back of your tongue, the tip of your tongue, and down to the base of your throat. If you drink wine like most people do, you're ignoring the all-important taste buds.
There's an old integrity in the wine industry: " Buy wine with apples, sell wine with cheese." Apples bring out the flaws in a wine, while cheese has a tendency to soften the smell of wine, leaving you with a more pleasant taste.
(E) Aftertaste.
When you've had a chance to taste a wine, sit back for a while and savor what you've tasted. Think about what you've experienced and ask yourself the following questions to help deepen your impression. Is the wine:
⊙ Light, medium-bodied, or full-bodied?
⊙ White wine: how acidic is it? Very little, just right, or too acidic?
⊙ Red wine: too strong or astringent tannins? Is it pleasant? Or no more tannins?
⊙ How long does the finish last?
⊙ Most importantly, do you like the wine?
⊙ Is it worth the price?
Another point arises here. The first thing you do when you taste a wine is whether you like it, is it the wine you want?
Then there is the traditional knowledge of wine tasting.
First step: wine temperature Chilled red wine tastes astringent
Traditionally, the temperature at which red wine should be served is cool room temperature, between 18 and 21 degrees Celsius, where red wines of all vintages are at their best. A chilled bottle of red wine will have a more pronounced tannic character than one served at cool room temperature, and will therefore taste more astringent.
Step 2: Wake up Red wine is fully oxidized to be fragrant enough
A bottle of wine is usually dusty for many years, just opened when there will be odor, then you need to "wake up" the wine, in the wine poured into the fine winemaker after ten minutes, the wine odor dispersal, the winemaker generally required to let the wine and air contact surface maximum, red wine fully oxidized. After the wine is fully oxidized, the rich aroma will come out.
The third step: watch the wine aged wine is brown
The red color of red wine is enough to titillate people's hearts and minds, red wine pouring to the wine glass horizontal, wine does not overflow as the basic requirements. In the case of sufficient light will be placed horizontally in the red wine glass on the white paper, watching the edge of the red wine will be able to determine the age of the wine. Layers of more than new wine, the color is uniform is a bit old, if slightly brown, it is possible to run into a bottle of vintage wine.
The fourth step: drinking wine, let it stay in the mouth for a moment
In the wine before the entrance, the first deep in the glass sniffing, at this time have been able to appreciate the aroma of red wine, and then swallowed a mouthful of red wine, so that the red wine stays in the mouth for a few moments more, the tongue to play the two rolls, so that the senses to fully experience the red wine, and finally all swallowed, a fragrance immediately lingers in it.
The fifth step: the wine order first taste the new wine and then taste the old wine
A wine tasting party will usually taste more than two or three red wine, in order to achieve the effect of contrast. Drinking should follow the principles of new before old and light before strong.
There are also a few pointers and discussions with people:
First of all, a good red wine looks better the lighter it is in color. This is the opposite of white wine. There should be no sediment in it. The sediment is mostly from the skins of the grapes, which is not good.
Secondly, when a good red wine is shaken slowly in the glass, there will be a little red wine on the wall of the glass, which we call hanging wine.
Three, red wine need to use a special arc-shaped cup, in front of the nose slowly shake, the wine will be with the cup wall up, slowly into the nose. This is the time to start tasting red wine.
Four, after the red wine inlet, first with the tongue taste, good is sour with sweet, less bitter flavor.
Fifth, and then use the tongue to squeeze the red wine to the mouth of the two sides, with the tongue of the two sides of the taste, this time, the flavor of the wine will be more exposed.
After a few tastes, then slowly down the throat. It would be a waste to drink it the way a student would drink root beer, a sin, a sin!
The temperature at which wines are served varies from wine to wine.
Dry white wine 8-10?C
Semi-dry white wine 8-12?C
Semi-sweet/sweet wine 10-12?C
Dry red wine 16-22?C
Semi-dry red wine 16-18?C
Semi-sweet/sweet wine 14-16?C
Brandy wines below 15?C
Sparkling wines (i.e. champagnes) below 10?C
The above temperatures are for reference only. Drinking temperatures are not equal to tasting temperatures, e.g., sweet wines may need to be served at lower temperatures in order to taste the sweetness, while brandy wines should be served with a hand-held glass in order to bring the wine temperature up to the room temperature for optimal tasting, etc., so they should be served flexibly depending on the situation.
Bottles of wine in the refrigerator, after 1 hour, the wine temperature will drop 10?C, generally as long as the red wine into the refrigerator for 1 hour, the wine temperature will drop to 20?C below. If you forget how long you have kept your red wine in the refrigerator, don't worry, just take it out, open it and pour it into a glass, and in 30 minutes or so, the temperature of the red wine will be about 20°C, which is what we mean by "room temperature". For white wines, 2 hours in the refrigerator or 20 minutes in a bucket of ice water is sufficient.