1. Tilt the glass containing the wine sample for 30-45 degrees, and observe the color of the wine on a bright white background;

2. Write down the red wine separately:

Clarity (whether there is turbidity)

Tone (dull or bright) and chroma (intensity of color or amount of pigment)

Viscosity (degree of flow resistance)

Activity of foam (mainly sparkling wine)

Second, the aroma in the glass (in-glass)

1, before shaking the cup, put each sample in front of the nose to smell it;

2. Feel, learn and record the characteristics and intensity of aroma;

3. Shake the wine glass to completely release the aroma substances in the red wine;

4. First smell the aroma after shaking the cup at the mouth of the cup, and then smell the aroma in the cup in the depth;

5. Feel, learn and record the characteristics and intensity of aroma;

6. Smell other samples by the above method;

7. Steps to enter the wine tasting.

Classic wine tasting method

Third, the taste

I. Taste and mouthfeel

1, drink a proper amount of sample wine (6 6- 10/0ml).

2. Keep red wine in your mouth, and make it contact with all surfaces in your tongue, palate and mouth.

3. Write down the different sensory parts of different tastes (sweet, sour and bitter), when they are felt, the duration of the feeling, and how the feeling and intensity change.

4. Focus on the following five oral sensations: astringency, tingling, weight, temperature and heat.

5. Record these feelings, and their combination gives people a comprehensive feeling.

B, smell

1, record the smell of red wine in the mouth with high temperature;

2. Inhalation makes the air pass through the red wine in the mouth, thus promoting the release of aroma substances in the wine and feeling the released aroma;

3. Focus on the characteristics of these scents and record all the differences between the scents felt in the mouth and those in the wine glass.

C, aftertaste

1, let the gas inhaled in the last step stay in the lung cavity 15-30s.

2. Swallow the wine or spit it into the prepared container.

3. Breathe out the warm smell of wine through the nasal cavity.

4. Feeling the aroma in this way is defined as the aftertaste of wine; Usually you can only experience it in the best and most fragrant red wine.

Fourth, aftertaste

1. Concentrate the double feelings of smell and taste when staying in the mouth.

2. Compared with the feelings recorded before.

3. Record their characteristics and duration.

V. Repeated evaluation

1. Re-evaluate the aroma and all other feelings brought by all the wine samples from the second step, and the third step-repeat it several times in theory with an interval of more than 30min;

2. Feel the persistence and development of each wine, as well as the changes in flavor and intensity;

Finally, comprehensively evaluate the sense of pleasure, complexity, subtlety, elegance, strength, balance and unforgettable of red wine. When you have some wine tasting experience, you can try to evaluate the potential of red wine-that is, the possible changes in its flavor characteristics after aging or storage for a period of time.