It mainly involves using your sense of taste, touch and smell to perceive the taste, body and flavor of wine.
-Taste: In liquor, it is usually easy to have a sweet and sour taste.
Liquor contains sweetness, which generally comes from the residual sugar in liquor. The main reason is that the sugar in grapes is not completely converted into alcohol during fermentation. The retained sweetness may or may not be obvious to the taster, which mainly depends on the concentration and everyone's sensitivity to sugar.
L sugar can increase the sticky feeling in the mouth;
L alcohol can weaken the feeling of sweetness;
L The aroma of ripe fruit will bring a sweet feeling;
White wine contains many acids, such as acetic acid, citric acid, lactic acid and malic acid. Acid can increase the crisp taste; Acid can also make the fruit aroma in wine feel fresher and more active.
-Body: refers to the weight and thick feeling of wine in the mouth. The composition of wine constitutes the body, including alcohol, extract, sugar and tannin.
We can make the concept of wine body easier to understand by describing milk. Skim milk is light and moist in the mouth, which can be expressed as "light body"; Full-fat milk is slightly thicker and can be said to be "medium-bodied"; The fullness of cream can be considered as "heavy body".
-Flavor: The flavor of wine usually refers to the aroma of wine in the mouth. Sometimes you can feel that there are more kinds of aroma in your mouth than in your nose, and sometimes there are fewer.
2. Summary: This part includes ending, balance and complexity.
-Aftertaste: refers to the time that the taste of wine stays in the mouth after swallowing. There are short, medium and long endings. It is generally believed that the longer the ending, the better the quality of the wine (when the taste is pleasant). Aftertaste refers to the flavor reflected in the long ending.
-Balance: To say that a wine is balanced or harmonious means that this wine is not the highlight of a certain structural component (acidity, alcohol, sweetness or tannin), but balanced. Think about the performance of various musical instruments in the symphony, which pursues harmony, not the loud noise highlighted by trumpet or snare drum Jr., so if one or several (but not all) items dominate, wine will be described as "unbalanced", "blunt" or "messy". In white wine, the main factors are acid, alcohol and sweetness or fruity taste (sweetness reflects the taste of sugar in wine; Fruity taste is mainly the taste of ripe fruit). These factors have the following relations:
L acidity is balanced by alcohol, sweetness and fruity taste;
L A balanced white wine should feel fresh and active in the mouth, not too bitter, too greasy, or the heat from alcohol;
L Liquor with too high acidity will make people feel bitter and even rancid;
L Liquor with high alcohol content will make the mouth and throat feel obviously hot, just like the feeling of distilled liquor such as brandy or cognac in the mouth;
L white wine with too much sugar will make your mouth feel greasy and heavy;
Therefore, it can be said that a long aftertaste and a sense of balance are the signs of high-quality wine.
-Complexity: All great wines are complicated. Wine with complex characteristics has many different scents and flavors. If a wine is particularly complicated, you will find different tastes or subtle differences every time you taste it; The taste is constantly developing and changing in your cup. Accordingly, a wine with little aroma and flavor is called "simple". Of course, wine doesn't have to be complicated to be pleasant; Many simple and easy-to-drink wines can also bring us a lot of happiness.