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- 2017-10-07 发布于河南
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怎样品鉴红酒(How to taste red wine)
怎样品鉴红酒(How to taste red wine)
How do you measure red wine?
Observe the label
The label is a bottle of wine to the file, we can make it through the sobering story; and label design also reflects the unique style of wine (wine depends on the preferences). In most countries, the relevant departments will make detailed provisions on the labels of wine labels. Basically, the more good wines are, the more they will label the wine, but not the only criterion.
The label will mark the following contents:
Trademark grape varieties (proportion), production area, brewing year, repacking year
Wine name, wine accuracy, wine bottle capacity, wine characteristics, special design
Name and address of brewerys name and address
Wine breath
Before tasting, the wine is usually converted to another container. In addition to separating the wine from the precipitate in the wine bottle, there is also an important reason for the wine to breathe. Because a bottle of wine after long-term storage before drinking, in order to better its characteristic play out, let it contact with air is an essential procedure; as long in the dark on the first sunshine is a process of adaptation.
The average wines breathing time ranges from 0.5 to 2 hours depending on the characteristics of the wine.
In addition, like fresh wine, there is no need to make a container, but it is essential to open the bottle before drinking it for some time.
Wine temperature
Wines vary according to their product characteristics and their optimum drinking temperature. In order to give wine full display of its characteristics, to the taste of the greatest degree of fun; in wine, pay attention to the temperature of wine.
The following is the approximate optimum temperature for various wines:
Rich red wine (long storage) 15-20 degrees Celsius
Light red wine (fresh drink) around 12 degrees Celsius
Dry white wine and pink wine, 10-12 degrees Celsius
Sweet white wine; sweet rose wine
Champagne and other sparkling wines, around 5 degrees Ce
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