As people's exposure to wine increases, more and more wine consumers are not only satisfied with tasting wine, but also want to become "wine connoisseurs".sake tasting hong kong Indeed, wine tasting is a technical job, and it takes professional wine knowledge and rich tasting experience to develop excellent tasting skills. Of course, there are some tricks to wine tasting, and mastering these methods will make you enjoy wine more and more.
The first step of wine tasting is to observe the appearance of the wine, mainly observe the following aspects to make preliminary judgment on the wine.
I. Observation
1. Clarity
When tasting wine, the wine should be poured to about one-third of the technology of the wine glass so that students can observe it. When observing the clarification of the wine, you can manage to observe it from the side influence of the wine glass. Most Chinese wines are clarified, and turbidity is caused by particles suspended in the wine. If the wine is cloudy, then we need to be alert to the possibility that the wine may have some defects. Of course, turbidity can also be caused by unfiltered wine or by sediment that has been shaken out of the wine.
2. Color
The color of a wine can be observed in two ways: color depth and hue. Depth of color refers to the degree of depth of a wine's color. To determine the depth of color, tilt the glass 45 degrees and from the top you can see how far the color extends from the center of the wine (the darkest belly) to the rim (the lightest wine in the glass). For white wines, if the rim is wide and transparent, the color can be described as "light"; if the color extends almost to the rim, the color can be described as "dark". For red wines, if the transition from the middle to the rim is pale, the color can be described as "light" or "dark". The color of red wines can also be seen at the bottom of the glass where the foot meets the glass, depending on how much of the foot can be seen. When you hold the glass upright and look at it from above, if you can see the foot clearly, the color of the wine is "light"; if you cannot see the foot, the color is "dark".
Wines with different shades of color.
The color can also be determined by tilting the glass slightly. In general, the most common color for white wines is lime, with the exception of lime green, gold, amber and brown, while the most common color for red wines is ruby red, with the exception of magenta, pomegranate, black tea and brown. As the wine ages, the color of white wines will gradually darken and the color of red wines will gradually lighten.
3. Wine legs
When you gently shake a wine glass, you can see droplets of wine clinging to the inside of the glass. These droplets are called "legs", also known as "tears". From the legs, you can roughly judge the alcohol content, sweetness and thickness of the wine. Generally speaking, the more legs, the higher the alcohol content.
Smell
The second step of wine tasting is smelling. The intensity and complexity of a wine is an important theoretical basis for judging the quality of a wine. Smelling can be divided into the following two steps: the first step, static smelling, mainly by searching for some of the original aroma of the wine, at this time we should not shake the cup, in order to carry out the judgment of the purity requirements of the wine models as well as the concentration of various aroma qualities; the second step, gently shaking the cup, so that the wine liquid is fully and directly in contact with the air, in order to determine the changes in the aroma characterization of the wine liquid, as well as the complexity of the technology, and so on.
Wine aroma can be divided into three categories.
1. One type of aroma mainly comes from grape varieties and alcoholic fermentation, including floral, fruity, vanilla and spice aroma.
2. The second type of aroma comes from oak, malolactic fermentation and aging of fruit purees, and includes biscuity, buttery and vanilla flavors.
3. three aromas are produced during the aging process of the wine, such as dried and stewed fruits after intentional oxidation or aging in the bottle.
III. Tasting
Take a shallow sip of the wine, stirring the wine with your tongue to make full contact with your mouth and focusing your attention primarily on the flavors and mouth sensations. When tasting, we need to take into account many different factors affecting the enterprise, and often it is necessary to taste a few more mouthfuls in order to develop some objective and comprehensive evaluation.
When tasting wines, it is important to pay attention to the following aspects.
1. Sweetness
The sweetness of wine comes from the sugar in the wine. Dry wines contain no sugar, or so little sugar that it cannot be detected by the tongue. The perception of sweetness may be influenced by other factors, especially acidity.
2. Acidity
The main acids in wine are tartaric acid and malic or lactic acid. For most people, the sensation of acidity is strongest on the sides of the tongue, which produces an intense acidity that stimulates the production of saliva. The more saliva is secreted and the longer it is secreted, the more acidic the wine is.
3. Tannins
Tannin is an important structural component of red wine and is mainly extracted from grape skins. Tannins give wines a dryness and a bit of bitterness. Unripe tannins tend to be drier, while ripe tannins add fullness to the palate.
4. Alcohol content
Alcohol helps companies to add texture and fullness to the design of a wine.wine tasting Higher alcohol wines can give us a burning sensation in the throat and a heavier mouthfeel, while lower alcohol wines are lighter to sip and learn.
5. Body
The mouthfeel of a wine, also known as the body, refers to the texture of the wine in the mouth. Body is the overall sensation that all the structural components of a wine work together to produce. Light-bodied wines tend to be lighter, while full-bodied wines tend to be richer.
Evaluation
After the above three steps, we can evaluate the wine as a whole.
This can be done by referring to the following problematic aspects:
1. Balance
A structurally balanced wine has a balanced composition. The balance of a red wine depends mainly on acidity, sweetness, alcohol, tannin and flavor.
2. Intensity
Wines with little flavor are generally more common in terms of quality of life development, but at our level of quality control, a higher intensity does not mean a more Chinese quality.
3. Length of finish
The length of the aftertaste is the length of time that the aroma or flavor lasts in the mouth when the wine is swallowed or spit out, and a full-bodied wine usually has a long aftertaste.
4. Complexity
Complexity of flavor is an important characteristic of a good wine. Complexity can come from one aroma and the fruit itself, or it can be the result of two or three layers of aromas interacting with each other.
Of course, this is not the only way to taste a wine; it simply provides a more standardized tasting process. Wine tasting skills are not developed overnight. Once you have mastered the basic steps of wine tasting, you will need more practice. Over time, you will also be able to truly appreciate and understand the pleasures of wine and be able to confidently express your feelings in rich language.
精選文章: