How to taste wine

1. observation: put the glass on a white background, and then observe the color, richness and chromaticity of the wine liquid touching the edge of the glass.

2. Shake the glass: Shake the glass to observe the consistency of the wine. Wine with high viscosity usually has high alcohol content or residual sugar content.

3. Color: Observe and compare the chromaticity of wine. Not all wines need to do this, but when comparing wines of the same type, we can distinguish different types or brewing methods according to different colors.

4. Richness: Observe the wine from the edge to the middle. You can see the subtle differences in color and clarity of wine, which are caused by different grape varieties, brewing methods and aging time.

5. Wine tears: The phenomenon of "wine legs" or "wine tears" is called Malagauni effect, which is caused by the surface tension of liquid, commonly known as "hanging cups". The slow flow of wine tears indicates that the alcohol content is high, but it has nothing to do with the quality of wine.

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The color of red wine

1. Pale pomegranate red: Pale red wine contains only a small amount of anthocyanins. Such as Black Pi Nuo, Mei Jia, Gunnar and Zinfandel, these grape varieties are lighter in color.

2. Moderate red: Compared with blue-purple wine, the acidity of red wine is more obvious. For example, Merlot, Sangiovese, Danper and Nebiolo all tend to be moderately reddish.

3. Deep purple: Opaque red wine contains more pigments. For example, Agnico, malbec, Muhewitt, Silla Silla, and Dorega all contain a lot of anthocyanins.

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