[How to appreciate wine]_How to taste_How to appreciate
With the improvement of our economy, the degree of attention to wine culture has also increased, because red wine has good cosmetic effects, can also effectively relieve fatigue and stress, and improve sleep quality.The content should not be too much at one time. There are many red wine masters in life. So let me see how the masters appreciate red wine?
First, how to appreciate red wine?
The color of wine.
The color of the wine changes significantly depending on the type or age of the wine. There are as many as 53 types.
White wine: young white wine with a light green and very aromatic taste; after aging, the fresh aroma slowly loses, replaced by scent, and its color also changes to straw yellow;As it ages, it also becomes darker, like amber or gold.
Red wine: When it is bottled and shipped, its color is bright purple; through the increase of the storage year, the purple slowly disappears and finally becomes red; if it is aged again, the red changes to orange-red or yellow-red;After that, a little maroon appears until it turns all maroon.
Second, the form of wine: air bubbles: air bubbles of wine refer to the air bubbles that are poured into the glass and are produced on the liquid surface, which will soon disappear.
Newer wine bubbles are sometimes colored, while adult wine bubbles are colorless.
If air bubbles are formed between the body and the wall of the glass, or foam is formed on the liquid surface, it means that the carbon dioxide content of the wine is too high.
Liquid level: The normal liquid level of the wine should be disc-shaped, pure, and bright; if the liquid level of the wine is out of light, showing a rainbow-like or blue hue, it indicates that the wine is abnormal.
How to appreciate red wine?
Wine column and hanging glass phenomenon.
The formation of hanging glasses is due to the surface tension of water and alcohol, and the viscosity of the wine.
The number and grade of wine columns are important basis for observing this phenomenon.
Observing the wine column of the wine through customs can roughly determine the alcoholicity, sugar content, and non-volatile content of the wine. The more wine columns, the slower the decline, indicating the alcohol, glycerol, and reducing sugar in the wineThe content is equal; the wine column declines quickly, there are few or no wine columns, indicating that the content of alcohol and non-volatile substances are relatively low.