There are 6 steps in wine tasting: recognizing the label, choosing the ideal time, waking up the wine, looking at the face, smelling the wine and letting the wine stay in your mouth. By mastering these 6 steps, you will be able to taste wine better.

The first step is to recognize the label. Wine labels are also known as "etiquette" (license). The label usually indicates the year of grape harvest, the name of the wine (named after the product or vineyard), the name of the country or place of production, the name of the estate, the producer (brewer), the volume, and the alcohol concentration.

Tip #2: Choose the ideal time. The ideal time for wine tasting should be at a more relaxed and leisurely time of the day, with 10:00-12:00 and 17:00-19:00 being the best.

The third trick: Wake up the wine. Wine has been likened to a living liquid. For aged red wine, as tannins and pigments will form sediments in the long years of aging, pouring them in the glass will be both unsightly and slightly bitter. Therefore, after opening the bottle, the wine should in principle be poured smoothly and slowly into the decanter, leaving the sediment at the bottom of the bottle. It takes at least half an hour to an hour to wake up the wine.

The fourth trick: check the color. Place a glass of red wine horizontally on a piece of white paper and watch the edges of the wine to determine its age. 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 fifth trick: smell the wine. The first step is in the cup of wine in a static state, the nose into the cup, smell the aroma of the more elegant and light, which is the wine in the diffusion of the strongest part of the aroma; the second step is to pinch the glass column, keep shaking the glass clockwise, so that the wine in the cup to do a circular rotation, the wine hangs on the wall of the glass. At this time, most of the aromatic substances in the wine can be volatilized. After stopping the shaking, you can smell the aroma for the second time, which is fuller, more abundant and more intense, and can reflect the inner quality of the wine more truly and accurately.

Sixth move: let the wine linger in your mouth. Once the wine is in the mouth, the tongue is stirred in a slow motion, allowing the wine liquid to make full contact with the tongue, the palate, the jaw, the inside of the cheeks and the base of the tongue. As the wine works its way through the various taste sensory zones of the mouth, it is important to concentrate on the structure of the wine (alcohol, acids, tannins, etc.) and to register the true flavors.