I am a beginner, and I want to buy a bottle of red wine. How do I choose the vintage of red wine?
How to choose the year of red wine If extreme weather is not considered, about 90% of red wine is suitable for drinking within 5 years, which means it is best to buy 20 13 and after this year. The year of a bottle of red wine is usually indicated on the bottle stopper and label. These young red wines are fresh, fruity, light and lively. Red wine before 20 13 has exceeded the drinking period for more than 5 years. The fruit and sour taste in young red wine will gradually become inconspicuous, the tannins will gradually soften, and the wine will show the characteristics of oxidation. Some tasters will describe the taste like beef stew, mushrooms or shrubs.
What kind of glass is good for drinking red wine? 1. From the material point of view, the glass for drinking red wine must be thin enough and transparent enough to show the true colors of the wine. Smart drinkers play with wine glasses gracefully and appreciate the color of red wine in the glasses, which is also an important way to judge the quality of red wine. So the wine glass should be made lighter so that it won't fall off. Only by thinning can we see the color of the wine clearly.
2. High-end wine glasses, of course, are fine products made of crystal glass. This kind of wine glass has very high transparency and low refractive index, which is much higher than that of ordinary goods. From the appearance, drinking red wine is a variety with narrow mouth and wide belly. Narrow mouth is to let the aroma of wine gather at the mouth of the cup, which is not easy to escape, so as to fully taste the aroma of wine and fruit.
3, the wide belly is to make red wine fully contact with the air. The popular wine glasses in the past were all small and exquisite styles. Nowadays, the pot-bellied cup is popular, which is more imposing when held in the hand, and also makes the red wine contact the space in the cup more. When tasting red wine, you should hold the high part of the glass in hand to avoid touching the glass body to heat up. The correct way to pour wine is to pour red wine into the glass about 1/3, which can achieve the effect of sobering up on the one hand and avoid the embarrassment of wine overflowing when shaking the glass on the other.
How to drink red wine is correct 1. Drink red wine without carbonated drinks such as sprite and ice cubes.
If sprite or carbonated drinks are added to red wine, it will destroy the original mellow taste of red wine, because carbonated drinks contain a lot of sugar and steam, which will have a certain impact on the nutritional efficacy and taste of red wine. Red wine with ice cubes will dilute red wine, which is not suitable for patients with hyperacidity and gastric ulcer.
2. Ordinary red wine does not need to be chilled.
Generally, red wine can be drunk at room temperature without being chilled. Open the red wine and pour it into the cup for a while, so that the red wine can react well with the air and make the taste more mellow. Only a few kinds of red wine need to be refrigerated.
Step 3: Drink red wine
When pouring wine, press your thumb against the bottom of the bottle and gently press the bottle with the other four fingers, because red wine is particularly susceptible to temperature, and the palm with high temperature should be as far away from the bottle as possible. Red wine will produce some precipitates after being left for a long time, which will have a certain impact on the taste of red wine, so pour the wine evenly and gently, and don't shake it hard. Generally, you should leave red wine about two centimeters high at the bottom of the bottle after drinking it. Shake wine can make the wine that is not completely "awake" in red wine fully emit the bouquet, so that the aroma in red wine can be volatilized to the maximum extent.
Alcohol is a chemical component contained in red wine, an important part of wine and the main source of heat in wine. In addition, wine also contains some more interesting chemical components, such as amino acids, esters, minerals, phenols, sugars, volatile acids, acetaldehyde, glycerol, sulfites and sugar alcohols.