1. Preparations and precautions before wine tasting

1. Observe the label of the wine

The wine label is the file of a bottle of wine. We can use it to Understand the story of the wine; and the design of the wine label can also reflect the style and characteristics of the wine (depending on the winemaker's preferences). Generally, relevant national departments will make detailed regulations on what should be stated on wine labels; basically, the better the wine, the more information about the wine will be marked on the label, but this is not the only guideline.

Wine labels generally indicate the following:

Trademark grape variety (proportion)? Production region, brewing year, packaging year?

Wine name, alcohol content Bottle capacity Special design for the characteristics of the wine

Brewery name and address Packaging plant name and address

Note: For some professional tasting activities, relevant personnel are not allowed to finish the tasting event Before you know anything on a wine label.

2. Breathing of wine

Before tasting, the wine is usually transferred to another container. In addition to separating the wine from the sediment produced in the bottle, it also One important reason is to let the wine "breathe." Because before drinking a bottle of wine that has been stored for a long time, in order to better bring out its characteristics, it is an essential procedure to let it come into contact with the air; just like a person who has been in the dark for a long time has a certain time when he first sees the sun. The adaptation process is the same.

Generally, the breathing time of wine ranges from 0.5 to 2 hours depending on the characteristics of the wine.

In addition, like fresh wine, there is generally no need to change the container, but it is still necessary to open the bottle and let it breathe for a period of time before drinking.

3. Wine serving temperature

The optimal drinking temperature of wine varies depending on its product characteristics. In order to allow the wine to fully display its characteristics and bring maximum pleasure to the taster, pay attention to the temperature of the wine when serving it.

The following are the approximate suitable temperatures for various wines:

Rich red wine (long-term storage)? 15-20 degrees Celsius

List of red wines ( Drink freshly) around 12 degrees Celsius?

Dry white wine and rosé wine 10-12 degrees Celsius

Sweet white wine, sweet rose red wine

Champagne and others Brew wine at about 5 degrees Celsius

At this time, a special ice bucket and thermometer will come in handy.

4. The order of wine tasting

In the process of wine tasting, it is often impossible for us to taste only one wine. There are usually wines with different varieties and characteristics that need to be tasted in sequence; so in order to Minimize the masking of flavors between wines, and the order of tasting is also very important.

The general procedure is to add white wine first and then red wine, aged wine first and then fresh wine. Generally speaking, the principle is to follow the principle of light taste first and then heavy taste, delicate first and then strong taste.

5. Preparation of wine glasses

To appreciate the aroma and charm of wine, a suitable wine glass is indispensable. In addition to being used to hold wine, the most important function of a wine glass is to show you its charming body and color, and at the same time, it also allows the wine to breathe optimally and gather the aroma. Therefore, a good wine glass should be: colorless and transparent, uniform and thin, with a high base, large capacity and a relatively small mouth.

The commonly used wine glasses include: Bordeaux glasses, ball glasses, Paris goblets, Burgundy glasses and Alsace glasses.

2. Tasting of wine

Tasting wine requires the use of three senses: vision, smell and taste.

1. Vision

The first step in evaluating a wine is to simply look at it, which starts when the wine is poured; after serving the wine, the taster should hold the glass in hand Observe with your feet at a 45-degree angle and at a suitable distance; then shake the wine glass to observe the flow of the wine on the wall of the glass (wine column). The ideal environment is to look at a white flat surface in good light.

By observing the clarity, color and intensity of the wine, the characteristics of the wine can be initially reflected.

2. Smell

The use of smell is very important in tasting. It captures and analyzes aromas more than taste.

After the wine has been poured into the glass and it has settled, you can smell the aroma for the first time, then shake the glass and smell the aroma again (combined with vision).

Good tasters can basically determine the characteristic quality of wine after visually and olfactory understanding of wine.

3. Taste

In order to confirm the sense of sight and smell, and to get a comprehensive feeling, we also need to use our tongue and mouth to taste the wine.

When tasting, drink an appropriate amount of wine, preferably to cover the entire mouth, and stir the wine thoroughly with your tongue to appreciate the structure and aroma of the wine; inhale through the nose in the middle to make the characteristics of the wine clear. More obvious.

Finally, spit out or drink the wine and appreciate the aftertaste. The process from when the wine enters your mouth to when you drink it takes about 10-12 seconds.

Movements in the mouth

After drinking wine, the tongue stirs with slow movements, allowing the wine liquid to fully contact the tongue, upper palate, lower jaw, inner cheeks and base of the tongue. .

After chewing the wine with your tongue, swallow one or two small sips, and then inhale some air into your mouth to make the aroma of the wine more intense. (When inhaling, the shape of the mouth is similar to the English letter "F". The suction force is gentle and not too strong to avoid choking in the throat.)

When the wine acts on various taste sensing areas in the mouth, this You should focus on experiencing and recording the structure (alcohol, acid, tannin, etc.) and true taste of the wine. ?

The retention time of wine in the mouth

Depends on the quantity and quality of the wine in the mouth. Experts recommend keeping wine in your mouth for about 15-20 seconds. If you hold wine in your mouth for too long, the wine will gradually become diluted with saliva. ?

General procedure:

Serve wine (pay attention to observation) - observe and smell the aroma - shake the glass, observe and smell the aroma again - taste in the mouth - aftertaste - write a tasting record

Rough scoring standards and precautions:

There are several general standards for wine tasting scoring, including 10-point system, 20-point system and 100-point system.

Here is an overview of the 100-point scoring system. The distribution of 100 points is:

Appearance 20 points - (color and transparency 10 points each);

Aroma 30 points - (aroma intensity and quality account for 15 points each, judged by smell and lip sense);

Taste 40 points - (components include the sugar content, acidity, and body of the wine) and aftertaste, etc.);

Variety typical characteristics - 10 points (the same applies to blended wines).

The scoring results are used to compare and determine the grade of the wine samples: excellent, good, passing, failing and inferior.

3. The use of vocabulary during the tasting process

Color

White wine: light yellow, straw yellow, green straw yellow, yellow, dark yellow, Amber yellow, golden yellow, lead color, brown (the older the wine, the darker the color)

Red wine: bright red, ruby ??red, red, deep red, dark red, purple red, tile red, brick red , brown-red, brown, black-red (the older the wine, the lighter the color)

Wine body transparency

Clear, bright, clear, crystal clear, transparent, dull, dim , turbidity, sedimentation (suspended matter), loss of light

Aroma

There are three sources of aroma in wine: grape fruit, fermentation and aging. Currently, more than 10,000 aromas have been found in wine. There are 500 kinds of fragrance substances, and the common method is to divide them into eight categories.

Fruit scent: cherry, raspberry, strawberry, green apple, pineapple...

Flower scent: rose, rose, lilac, lily...

Plant (mineral) smell: grass, mushroom, granite, butter...

Baking smell: toasted bread, roasted coffee beans, biscuits, tobacco...

Animal smell: Game, fox, raw meat...

Chemical smell: sulfur, rust, oxidation...

Spicy taste: pepper, ginger...

Tree smell: vanilla, pine, oak...

According to the source and formation of the aroma, it can be divided into three major categories

One type of aroma (fruity or variety aroma) ): mainly belongs to floral, fruity, plant and mineral smells

Second type aroma (wine or fermentation aroma): mainly belongs to chemical smell

Third type aroma (mellow or aged aroma) ): Mainly include animal aroma, balsamic aroma, roasting aroma (mainly the aroma formed by tannin changes or dissolved oak components and spice aroma, etc.

Taste and balance

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Because each wine will have different varieties and brewing methods, the residual sugar, acidity, bitterness, alcohol, aroma and other factors that affect the quality of the wine will have different feelings.

Words used to describe the body of a wine are: mature, mellow, soft, pleasant, balanced, tingling, bubbly, full, thick, light, delicate, young, bland, thin, rundown, bitter, hollow, raw

The above descriptions are for reference only. As long as you use the correct method and experience it carefully during the actual tasting process, you will be immersed in the charm of wine and get the greatest physical and mental enjoyment.

Attachment: Typical aromas of some major wine varieties

Red grapes

Cabernet?franc-chocolate, blackcurrant, green pepper, raspberry

Cabernet sauvignon-cassis, cypress, mint, chocolate, tobacco

Gamay-fresh, strawberry, cherry

grenache -Pepper, raspberry, herbs, linseed oil

Merlot-rose, plum, spicy fragrance

Pinot Noir pinot?noir-cranberry, rose, violet, Wildlife

Syrah-raspberry, blackberry, leather, spicy aroma

White grape

Chardonnay-butter, apple, pear, Vanilla

chenin?blanc - apricots, apples, nuts

gewurztraminer - fragrant, lychees

missika muscat -Delicate floral, refreshing

Riesling-apple, orange, toast

Sauvignon?blanc-grassy, ??gooseberry

Sémillon semillon-grassy, ??orange, honey, toast

Ugni?blanc-fresh and delicate

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Different types of wine? Use different shapes of wine glasses

The first to third in the picture, tulip type, wine. In fact, the white wine glass is not very clear. The only difference between it and the red wine glass is that the mouth of the cup is large and the belly of the cup is curved. It has become a lifestyle habit of Westerners to use wine to accompany meals, and it is also common knowledge that red wine should be paired with meat and white wine should be paired with seafood. The difference between red and white wine cups lies in the different shapes of the cup rims. Because white wine is green and has a light fragrance, the white wine cup adopts the shape of the cup rim. On the one hand, it can retain the fragrance of the liquor and on the other hand, it will not drink the liquor in large gulps. The youthfulness.

The champagne glass is also shaped like a tulip and is the thinnest and tallest. With such a noble and romantic wine glass, you can sip slowly and fully appreciate the bubbles of wine in the glass. The cup shape is slightly narrower than the lower mouth of a wine glass.

The fourth one, pear-shaped, short cup, brandy. Brandy glasses are inherently aristocratic and are indeed designed to hold brandy. The round body allows every trace of the aroma of centuries-old wine to remain in the cup. Relax and let the temperature in your hands slowly warm this century-old nectar, and savor this heavenly delicacy.

The fifth one, the Shawar cup is used to make sweet and sour cocktails. Use whiskey or almond wine and special lemon juice, mix it thoroughly and put it into a chava cup, which really has a unique flavor.

The sixth one is a steady and elegant old-fashioned wine glass that always feels like a man. And because of this, it is usually used to hold ice and spirits. You can definitely have fun with one ounce of whiskey and a little ice in an old-fashioned wine glass.

The seventh one, the Corin straight cup looks much taller than the highball cup (similar in appearance, thick bottom, and hemispherical shape inside). This is because such a tall figure can make cocktails Taste that changes in texture. Take the "Singapore Sling" as an example. In the Cowlings Cup, the taste changes can be fully displayed. In addition, the straight cup can also be used to drink green tea.

During a fancy Western-style meal, the table is often filled with all kinds of crystal cups, including straight ones, some with necks, and different sizes, making it hard to know where to start. In fact, wine glasses are just like the cutlery, forks, plates and bowls of Western food. Although they are part of the etiquette, there are rules to follow and it is not difficult to master. After understanding it, there is no need to stick to etiquette, because after all, the way of eating is based on the highest principle of better enjoying delicious food.

When drinking wine, a tall crystal glass is usually used. In ancient times, straight, neckless cups were also used, but now few people use them. This kind of cup has been used for drinking whiskey.

Hold the neck of the cup with your thumb, index finger and middle finger instead of the body of the cup. This way you can fully appreciate the color of the wine and the heat emitted by your palms will not affect the optimal drinking temperature of the wine. ?

Basically, tulip-shaped cups can be used for most types of wine (red, white, rosé), with a long neck, a round bowl, and an upward narrowing of the cup body. But discerning drinkers not only choose different wine glasses according to the type of wine, but also use different wine glasses for the same wine due to different production areas and years.

Champagne glasses are usually long and straight, and a slender tulip shape is also acceptable. This will allow the beautiful bubbles to have a longer journey, gather into bunches, and float gracefully to the top of the glass.

A cup with a small body and small capacity is suitable for drinking sweet wine and port wine.

To drink brandy, a cup with a short neck is used. The mouth of the cup has a larger arc and the cup is wider. Instead of holding your neck while drinking, hold the cup and bowl lightly with your palms to allow your body temperature to accelerate the evaporation of the wine.

Some wine needs to be passed through the wine bottle to remove sediment. The shape of the decanter (wine bottle) used for different types of wine is slightly different.

A good glass is as thin as paper, as loud as a rock, and crystal clear?

The original wine glass was usually made of wood, tin or other opaque materials. It was made of glass instead. At first it was just for showing off, but under the candlelight, the mellow wine in the glass was indeed particularly intoxicating. Later, lead was added to the glass to make a crystal cup, which was not only pleasing to the eye, but also pleasant to the ear.

In the 18th century, glass wine glasses with round bottoms and necks were created. That kind of delicate and elegant appearance made European nobles flock to it.

The original glass wine glasses were carved and gilded, which was impractical. Paying attention to functionality seems to have only started at the beginning of the last century. However, there are exceptions - the glass for drinking Riesling wine produced in Mosel, Germany, is engraved to increase refraction and make the golden wine appear more crystal clear; while the Alsatian wine glass has a long and green neck, also to reflect the color of the wine. color.

What is crystal

The so-called crystal products are usually lead-added glass. British glass factories in the 17th century added lead oxide to glass in order to lower the melting point. The result was crystal glass that was transparent, had a high refractive index and had a sense of weight. Full lead crystal is the most beautiful glass, with a diamond-like luster.

The name crystal products can only be used for products containing more than 30% lead. In Europe, lead crystal (lead? Crystal) generally refers to products containing more than 24% lead oxide. However, Japan does not comply with such regulations.

Usually when "crystal" is mentioned, it does not indicate the lead content, so you should ask clearly when purchasing. The price of full lead crystal and pure crystal may differ dozens of times.

Wine glass cooking

Good wine vessels require careful care to maintain their best condition, which will help enhance the enjoyment of fine wines, but will otherwise affect the true quality of the wine.

The so-called best state is odorless, dirt-free and watermark-free. ?

Crystal wine glasses that are "as thin as paper and sound like chimes" are easily damaged, so be extra careful when cleaning them.

Wash separately, do not wash together with ceramic utensils, and do not put them together with metal utensils (such as knives and forks).

Cups are thinnest at the rim and neck, while cups and bowls and bottoms are thicker. Therefore, when washing the cup, you should hold the cup and bowl with your palms and insert a sponge with a handle into the cup to wipe it gently.

The wine glass should not be too greasy. Just use a small amount of neutral dishwashing liquid and rinse it with warm water. If the dishwashing liquid remains on the glass, it will not only affect the taste, but more seriously, it will hinder the sparkling wine and champagne. of bubbles forming.

After rinsing with hot water, turn the wine glass upside down to drain. It's best not to dry with a cloth to avoid leaving old rag odor or fibers in the cup.

When storing glass wine glasses, avoid direct sunlight, otherwise the tension of the glass will be affected.

Wine glasses stored in the sideboard for a long time are easy to be stained with the smell of the cabinet or wood. It is best to rinse them with clean water before use.

The wine glass used for the first time should be cleaned with vinegar or lemon juice before use, so that it can be worthy of the jade liquid and nectar in the glass.