Step one: Control the temperature of red wine. Traditionally, the temperature for drinking red wine is cool room temperature, between 18 and 21 degrees Celsius (white wine is between 9 and 12 degrees Celsius). At this temperature, red wines of all vintages are at their best.

A bottle of chilled red wine will have more pronounced tannins than a bottle of red wine at cool room temperature, so the taste will be more astringent. White wine is just the opposite. It is refreshing and sour, so it is suitable for drinking chilled. The correct thing to do when drinking is to pinch the stem of the goblet with your fingers instead of holding the cup with your hands, otherwise the difference in temperature of the wine will affect the coordination of the wine.

Step 2: Sober up. A bottle of wine that has been dusted for many years will have a peculiar smell when it is just opened. At this time, it is necessary to "awaken" the wine. Pour the wine into a beautiful decanter and wait for ten minutes, the odor of the wine will dissipate.

Decanters are generally required to maximize the contact area between wine and air. After the red wine is fully oxidized, its rich aroma is revealed. This process can be extended, preferably an hour, to create an atmosphere overflowing with wine.

Step three: watch the wine. The red color of red wine is enough to seduce people's hearts. When pouring red wine, the basic requirement is to hold the glass horizontally and prevent the wine from spilling. Place the red wine glass horizontally on a white paper under sufficient light and look at the edge of the red wine. The wine with clear layers is mostly new, and the wine with uniform color is a bit old. If it is slightly brown, it may have touched a bottle. A vintage wine.

Step 4: Drink. Before drinking the wine, take a deep sniff in the glass. At this time, you can already appreciate the delicate aroma of the red wine. The fruity aroma of the new wine is very strong, while the old wine will deeply restrain this flamboyant personality. Take a sip of red wine, let it stay in your mouth for a while, roll it on your tongue, take a deep breath to fully experience the red wine with your senses, and finally swallow it all, a delicate fragrance will immediately linger in it.

Step 5: Wine sequence. When drinking, you should drink according to the principle of fresh food first and old food last, light food first and strong food last.

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Extended information

Classification

Sweet sparkling wine

Sweet sparkling wine is a sweet sparkling wine, because the wine contains a certain amount of carbon dioxide to form bubbles. Carbon dioxide naturally forms sparkling wine with a sugar content greater than 50.1 g/L in bottles or large wine storage tanks through wine fermentation.

Dry sparkling wine

Dry sparkling wine is a dry-sweet sparkling wine, because the wine contains a certain amount of carbon dioxide to form bubbles. Carbon dioxide naturally forms sparkling wine with a sugar content of less than 50.1 g/L in bottles or large wine storage tanks through wine fermentation.

Botrytis wine is a very precious sweet wine originating from Hungary. It is brewed by using a kind of "noble mold" attached to the grape skins, hence the name "noble rot wine". Noble Rot Wine”.

White wine

White wine is wine made from white grape varieties. It is light yellow in color or made with the skins removed. The common white grape varieties are: Chardonnay (Chardonnay) ), Sauvignon Blanc, Riesling, Pinot Gris, Sémillon, Gewurztraminer, etc.

Shelf life

The older the wine, the better. The vintage on the red wine refers to the year it was brewed. Most (99) wines do not have the ability to age, and the best drinking period varies depending on the wine, generally between 2 and 10 years. Only a small number of particularly good wines have the ability to age. Some top French and Italian red wines have the ability to age for decades or even hundreds of years.

Many wines from top Bordeaux wineries are still suitable for drinking even if they have been preserved for more than a century. Wine suitable for aging requires tannin (i.e. tannic acid), and Cabernet Sauvignon (grape variety) is the most suitable for aging among many grape varieties due to geographical factors and its characteristics.

Optimal temperature

Usually the best temperature for storing wine is 10°C. Generally speaking, temperatures between 7 and 18°C ??will not cause damage. Try to avoid temperature fluctuations in the wine cellar: unstable temperatures will have a certain impact on the quality of the wine. Try to avoid long-term storage of wine above 20°C, nor below 0°C, as this will cause the wine to accumulate stones, thereby reducing the acidity of the wine.

It is best to keep the temperature at which wine is stored constant, and short-term temperature fluctuations need to be avoided as much as possible. Generally, the higher the temperature, the faster the wine matures; when the temperature is low, the wine will grow slower.