- Look right above the glass to see if the wine is clear. If it's cloudy, it's not good.
- Look horizontally at the side of the glass and shake the glass to see how fast the wine flows evenly down the wall. The more viscous the wine and the slower it flows, the better the wine.
- Tilt the glass sideways at a 45-degree angle to observe, at this time, there is a layer of watery body in the combination of the wine and the wall of the glass, and the wider it is, the higher the alcohol content of the wine. The wider it is, the more alcoholic the wine is. At the point where this watery layer meets the wine, different colors can appear, thus indicating the age of the wine. Blue and lavender = 3-5 years old. Red brick color = 5-6 years. Amber = 8-10 years. Orange color indicates that it has expired.
2. Smell the wine
- Before smelling the wine, it is a good idea to take a breath of fresh outdoor air.
- Tilt the glass at a 45-degree angle, and push the tip of your nose into the glass to smell the original odor of the wine. Wines that are young smell fruity. Hidden wines have complex aromas.
- After shaking the glass, quickly smell the odor released from the wine and see if it is stable compared to the original odor.
3. Taste the wine
- Take a small sip and swirl it around in your mouth. If the wine has a high content of tannins, there will be a dry feeling in your mouth because tannins have an astringent effect, which indicates that the wine is not yet fully mature. It is best if the taste is sour-sweet-bitter-salty to achieve balance.
- After spitting out or swallowing the wine, see how the aroma stays in the mouth
Chinese food
Red wine Szechuan cuisine, roast duck, barbecued pork, roast chicken, mushrooms, ham, smoked food with sauce
White wine Deep-fried dim sum, seafood, steamed
Champagne Dim sum, shark's fin
Western food
Red wine Cheese
White wines Salads, cheeses, chocolates, foie gras, seafood, escargot
Champagne Tea, puddings, turkey
Respondent: chenx_y - Apprentice Wizard Level 2 2-27 20:29
First of all, there's the study of the cork. The ideal state of the cork should be that only the bottom is wet, while the other parts remain dry, too dry or too wet cork means that air has entered the wine, which affects the quality of the wine. Ideally, the bottom of the cork should be wet, while the rest of the cork should be dry. In addition, if the wet part of the cork has a sour or bad taste, it means that the bottle may have been opened.
Secondly, check the "color"; that is, pour a small amount of wine into a glass and observe the color of the wine before tasting. The color of the wine, whether white or red, should be clear. Some red wines are darker in color, but not cloudy. Also, the hue of the color is important, just as purple is usually a lighter vintage wine, deep red is a more mature wine, and brick red or brown represents a more mature age. Generally speaking, whether it's white or red wine, the darker color is also relatively good quality.
[Most people who don't know anything about wine will shake their glasses when they drink it without realizing what it's all about. In fact, this is the basic action of wine tasting, good wine, especially red wine will leave wine marks after gently shaking", gently shaking the glass, let the wine form a vortex around the glass, and then lift the glass, keep it stable, let the wine by the glass wall sliding down. If the wine slides down slowly and leaves clear traces, the wine is of good quality.
Another purpose of gently shaking the glass is to let the aroma of the wine come out, so that the taster can judge the wine by the process of "smelling" it. The human sense of smell can distinguish more than 100 different odors. Approach the glass and take a deep breath, and a good wine will have its own special aroma. The aroma of wine is a very good indicator when tasting wine, and a good red wine has a rather complex odor, not mixed with bad smells or strange flavors. Those who are good at this can even distinguish between oak, black cherry, violet, nutmeg, or a variety of other aromas from the smell of the wine.
After these steps and some simple practice, can you tell if a wine in your mouth is sweet or astringent? Does it have a strong fruity flavor? And how does it taste when you drink it? Of course, to be able to taste a wine, one has to try and compare different kinds of wines and absorb relevant information before one can get good at it. And one can have different opinions about the same wine as one gains experience.
But after all, wine tasting is a very personal experience, and a bottle of wine is more or less a matter of taste, so tasters often disagree on the merits of a bottle of wine, but the one thing that remains constant*** is that the process of learning and tasting wine is fun and endlessly fascinating!
Respondent: Sunshine Kisses 888 - Apprentice Wizard Level 3 5-21 14:45
The five basic steps of wine tasting: color, shaking, smelling, tasting, aftertaste
(a) 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 shaking, 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 after 30 minutes or so, the temperature of the red wine will be about 20°C, which is what we call "room temperature". For white wines, 2 hours in a refrigerator or 20 minutes in a bucket of ice water is sufficient.
Respondent: yoyoo1002 - Wizards-in-training Level 3 5-28 09:33