In recent years, China's wine industry has made great progress, wine production, consumption and imports have been rapidly improved. The following is organized by me about wine basics, I hope you like it!

1, when is the value of wine the highest?

The first thing to remember is that wine is produced to be drunk. For those boutique wines that can be stored for long periods of time, there are various resources online that will give you a theoretical best time to store them; however, every bottle of wine is different, stored in a different state, and everyone's taste preferences are different. When you feel a moment is worth celebrating, open a special bottle of wine. If you don't want to be alone, remember that Open That Bottle Night is the last Saturday in February. On this day, you can join wine lovers from all over the world to open that vintage bottle of wine you've been saving.

2. Do I have to keep my wine in a heated cellar?

If you put different brands of wine in a box and plan to leave it at home for a relatively short period of time (and you should), then just find a place where the temperature is relatively stable and suitable for avoiding light, and the corner of the cabinet is often a good choice. If you have a very good wine, want to save a little longer, then buy a wine cooler, the price is not expensive, and does not take up space, can be described as value for money

3, the correct temperature of the cellar is how much, the white and red wine preservation temperature there is no difference?

Wine cellar temperatures are generally controlled at around 55 degrees Fahrenheit (about 13 degrees Celsius), and we store both red and white wines at around 57 degrees Fahrenheit (about 14 degrees Celsius), as we have found that this is the preferred serving temperature for both. In most cases, red wines are served too hot and white wines are served too cold, especially in restaurants. If you use 57 degrees Fahrenheit as a starting temperature, white wines may need to be cooled a little bit more, and reds will need to wait on the table for a bit to warm up a bit, but overall, it's a good starting temperature.

4. Do I need to change the bottle when I drink the wine?

Generally no, at least not at first. We like to finish our wines in one sip, so the wine is exposed to plenty of air as it swirls in the large glass, so there's no need to change the bottle to wake up. If, after a sip, the wine is too astringent and needs to be "breathed in", then you can change the bottle. If the wine is too fruity and needs to "breathe", then you can change the bottle. If you try to soak it up in the first place and find that some of its fruit flavors have been lost to the air, then you have no regrets. (Of course, if the purpose of the bottle change is to filter out sediment from the old wine, that's a different matter.)

5. How do I remove the logo from the bottle?

This question comes up a lot and excites us because it means that people feel like they're drinking a wine now that's worth remembering the name of. Of course, you can take a digital photo; but if you want to remove the bottle's logo (which we do), most of today's logos can be solved by the "baking method": heat the oven to 350 degrees Fahrenheit (about 177 degrees Celsius), then turn off the oven, put the empty bottle in for a few minutes to get it very hot, put on oven mitts and carefully take out the bottle, and then use your fingernail or a knife to pick off the corner of the logo, and then just take it off. Remove the logo directly. (Some labels are stubborn, so if baking doesn't work, wait for the bottle to cool and boil it in water. If all else fails, many specialty wine stores sell large stickers that can be removed directly from the bottle).

6. What's the best glass for drinking wine?

We like larger wine glasses, weighing 20 to 22 ounces, because they feel good in our hands and allow us to swirl back and forth the small amount of wine poured into the glass. Look for glasses that are transparent, with thin walls, long legs, and slightly tucked-in mouths, and not too expensive so you don't have to worry about breaking them.

1, Appellation of Origin Supervisory Wine (AOC) is the best of French wines, and the French government has renamed the AOC as AOP. The government has strict regulations to control the production of this type of wine, which involves the production, grape varieties, the minimum alcohol content, the maximum yield per unit area, viticulture methods, winemaking methods, and sometimes even the production of wine. These regulations cover production, grape variety, minimum alcohol content, maximum yield per unit area, viticulture methods, winemaking methods, and sometimes even storage and aging conditions. Designation of Origin Supervised Wine? Only when the specific criteria for the wine are met does it qualify for the designation of "Appellation d'Origine Contr?lée". The name "Produced by Appellation of Origin" can only be applied to a wine if it meets the specific criteria. Otherwise, it is not authorized to use the term "Producer of Geographical Names". Otherwise, it is not authorized to use the name.

2, special wine (VDQS) its production must be:? National Association of Geographical Names of Origin? The strict control and management of its production conditions, including: production areas, the use of grape varieties, minimum alcohol content, the maximum yield per unit area, viticulture methods, winemaking methods, etc., in the successful passage of the official committee to carry out the tasting test before, this type of wine can not be obtained from the Federation of Local Enterprises VDQS label.

3. Locally produced wines (VINS DE PAYS), also known as rustic wines, can only be made from recognized grape varieties, and the grape varieties must be the local products of the place name used on the wine label.

4, accompanied by wines (VINS DE TABLE) is in addition to locally produced wines outside of the accompaniment of wine, alcohol is generally between 8.5% -15%, they can be a mixture of wines from different regions, and even different countries.

Ways to taste wine

1) Appearance---look

Is there any impurity in the wine, is it clear? Is it cloudy? Or hazy? We will also look at the intensity of the color, is it dark or light? The red color of red wine is red, and the white color of white wine is said to be actually yellow.

2)Nose---smell

First of all, don't swirl the glass to smell it gently, and then swirl the glass to smell the aroma of the wine carefully after making sure that there is no odor. This is because inhaling too many bad odors can impair your olfactory judgment.

3) Palate---Tasting

We feel the sweetness, acidity, tannins, body, aftertaste, and balance of the wine.

A) Sweetness Wines contain more or less sugar, and the most sensitive part of the tongue for sweetness is the tip.

B) Acidity All wines contain acid. The sides of the tongue are the most sensitive to acidity.

C) Tannins The dry, astringent tightness in the mouth is caused by tannins. This substance comes from the skins of the grapes (some will come from oak) and tannins are mainly found in red wines. Tannin-induced astringency is an important sensory quality characteristic of red wines. Tannins form the backbone of the wine, and an appropriately high level of tannins makes the wine firm, full, rich, dense, etc., with a sense of structure. High tannins are a guarantee of aging potential; low tannins make wines smooth and easy to drink.

D) Body The body of a wine is the weight of the wine on the tongue, often referred to as the mouth-feel, the feeling of whether the wine is thick or thin. Similarly, we can consider the feeling of water in the mouth as light-bodied, half-fat milk as medium-bodied, and whole milk as heavy-bodied. The higher the content of tannins, polyphenols, minerals and other solidifying substances, the heavier the wine will feel.

E) Aftertaste After the wine is swallowed or spit out, the aroma lasts in the mouth for a long time, and the long and complex aroma is the characteristic of a good wine, usually the aftertaste can be described as short, medium-long, and long.

F) Balance Balance refers to the combination of acidity, sweetness, tannins, alcohol, flavor substances and aftertaste in a wine that brings a sense of comfort and harmony. If there are only fruity and sweet flavors it can be tiresome and cloying, and if there is too much tannin and acid, it can seem hard and unpleasant in the mouth. A good wine has a balance of elements: for example, acidity and sweetness in white wines, and sweetness, acidity and tannins in red wines.