Step 1: Control the temperature of your red wine. Traditionally, red wine is served at cool room temperature, between 18 and 21 degrees Celsius (or between 9 and 12 degrees for white wines), at which all vintages are at their best.

A chilled bottle of red wine will have a more pronounced tannic character than one at cool room temperature, resulting in a more astringent flavor. The opposite is true for white wines, which are meant to be refreshing and tart and are therefore best served chilled. The correct way to drink wine is to pinch the column of the goblet with your fingers rather than holding the glass in your hand, otherwise the difference in temperature will affect the harmony of the wine.

Step 2: Wake up. A bottle of wine that has been sealed for many years will have a strange odor when you first open it, and then you need to "wake up" the wine. Pour the wine into a fine winemaker and leave it for ten minutes, and the odor will dissipate.

The wine decanter is generally required to maximize the area of contact between the wine and the air. Once the red wine is fully oxidized, the rich flavors flow out. This process time can be extended, an hour is best, resulting in an atmosphere of wine aroma.

The third step: watch the wine. The kind of red wine red enough to provoke the heart, red wine pouring to the wine glass horizontal, wine does not overflow as the basic requirements. In the case of sufficient light will be red wine cups placed horizontally on the white paper, watch the edge of the red wine, the level of clear more than the new wine, the color is a bit of uniformity of the age of the person, if slightly brown, it is possible to come across a bottle of vintage wine.

Step 4: Drink. In the wine before the entrance, the first deep in the glass to sniff, at this time has been able to appreciate the red wine fragrance, new wine fruit flavor is very heavy, while the old wine will be this kind of open personality y introverted. Swallow a mouthful of red wine, let the red wine in the mouth for a few moments more, two rolls on the tongue, and then take a deep breath to make the senses fully experience the red wine, and finally all swallowed, a fragrance immediately lingers in it.

The fifth step: wine order. Drinking should be in accordance with the new in the first Chen in the back, light in the first thick in the back of the principle of drinking.

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Expanded Information

Categorization

Sweet Sparkling Wine

Sweet Sparkling Wine, which is a sweet and tangy sparkling wine, forms bubbles due to the amount of carbon dioxide contained in the wine. Carbon dioxide is naturally formed by the fermentation of the wine in bottles or large tanks to form sparkling wines with a sugar content of more than 50.1 grams per liter.

Dry Sparkling Wine

Dry Sparkling Wine is a dry, sweet sparkling wine that contains a certain amount of carbon dioxide to form bubbles. Carbon dioxide is naturally formed by the fermentation of the wine in bottles or large tanks to form sparkling wines with a sugar content of less than 50.1 grams per liter.

Noble rot is a precious sweet wine from Hungary, so called because it is made by the action of what is called "noble mold" attached to the skin of grapes.

White Wine

White wine is made from white grape varieties, yellowish in color, or peeled, common white grape varieties are: Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio, Sémillon, Gewürztraminer and Sémillon. millon), Gewurztraminer, and so on.

Shelf life

Red wine is not as good as the vintage. The vintage on red wine refers to the year the grapes were used to make it. Most (99%) of wines do not have the ability to age, and the optimal drinking period varies from wine to wine, generally between 2 - 10 years. Only a few exceptionally good wines have the ability to age. Some of the top French and Italian red wines have the ability to age for decades or even hundreds of years.

Many wines from the top Bordeaux chateaux are still drinkable even after more than a century. Tannins (i.e., tannic acid) are needed for wines to age well, and Cabernet Sauvignon (grape variety) is the most suitable for aging among many grape varieties because of its geographic factors and its characteristics.

Optimum temperature

The optimum temperature for storing wine is usually 10°C, and temperatures between 7 and 18°C are generally not detrimental. It is important to avoid temperature fluctuations in the cellar as much as possible: unstable temperatures can have an impact on the quality of the wine. Try to avoid storing wines above 20°C for long periods of time, and not below 0°C, as this will cause the wine to stone and precipitate, therefore reducing the acidity of the wine.

It is best to store wine at a constant temperature and short-term temperature fluctuations need to be avoided as much as possible. Usually the higher the temperature, the faster the wine matures; when the temperature is low, the wine grows more slowly.