Please open a bottle of red wine and put it in the ice for half an hour. Do you wake up the wine when you drink it?

The wines that need to sober up are generally divided into three categories.

strong drink

The first is heavy wine, which is complex and has heavy tannins. If you drink it when it is not fully mature, if you don't sober up, it is difficult to give off its charming fruit fragrance and various flavors.

old wine

The second category is aged wine. Don't take too long to have a hangover. One hour is enough. The purpose of sobering up aged wine is to sober up aged cork in wine.

And the old wine needs to be changed to remove the residue. In the process of changing bottles, you will be exposed to more oxygen to improve your sobriety, so don't take too long to sober up. When drinking old wine, you must put the bottle up one or two days in advance so that the wine residue can fully settle to the bottom of the bottle. One hour before drinking, light the candle and pour the wine in the bottle into another glass or crystal decanter. If possible, you can add a strainer to the bottle mouth of the decanter, illuminate the bottle with candles, and stop pouring wine when you see the dregs. If you are in a high-end hotel, a waiter will be responsible for changing bottles to sober up. It is recommended to drink alcohol with experts for more than ten years, and on-site counseling is the most practical. Because for rare and expensive old wine, the time of changing bottles and drinking needs to be grasped. If the time exceeds a little, the rare aroma in the old wine will be lost.

Sweet wine and rich white wine.

The third category is sweet wine and strong white wine. It usually takes more than an hour for them to sober up, such as noble wine in France and Hungary and ice wine in Germany and Canada. Wine producing areas all over the world basically have strong liquor, which is the complexity of wine. However, the human mouth is the most direct. If you feel that the aroma of the wine is not strong enough, you can shake the glass several times.

Sobering up method

Sobering up young wine: It is easy to sober up young wine. The main purpose of sobering up is to make the wine breathe fully, soften the wine through oxidation and make it more mature and round. After opening the wine, you can pour the wine directly into the decanter, and the pouring speed can be very fast without any harm to the wine. The time to sober up should be controlled at about one hour. Do not use a decanter with a stopper, but keep the bottle mouth of the decanter open. For wines of a certain year, the process of sobering up should be extra cautious. Need enough patience and gentle hand. When the wine is poured into the decanter, immediately cover the wine stopper. Before sobering up, the wine should be placed upright for about 2 days, so that the sediment in the wine will be deposited on the bottom of the bottle, so that when the wine is poured into the sobering up device, the sediment will not be poured into the wine together. To sober up the old wine, you need a candle. The candle is placed under the bottle, so that you can clearly observe the position of the sediment in the bottle and prevent the sediment from pouring into the cup together.

Wine list sober up:

Sedative effect of precipitated high vintage red wine.

Bordeaux dry red wine: premium, premium, premium, Saint Emilion premium, Plomolo. Rhone Valley wines: Tass and Rhone Valley wines from Elmy, and new castle. High-quality Provence wine and Madurand. Italian wines: barolo, Tavolada wines, such as Sachikaya. Spanish wines: Vega Sicily, high quality Penedes and some rioja with sediment. Portuguese wine: vintage Porto wine and later bottled wine. Tawni doesn't need to be awake. New World Wines: Cabernet Sauvignon and Shiraz from California, Australia and Chile. Young red wine Bordeaux wine: some small wineries in Bordeaux. Burgundy wine: Beaujolleclu wine and Bordeaux wine. Rhone Valley Wine: Almost all red wines. Other French wines: Joel, Bordeaux and all wines brewed in the traditional way. White wine: For some white wines, sobering up before drinking is also a quality improvement, such as: dry white wine from Loire River, high-quality dry white wine from Graf, late-harvest white wine from Alsace, white wine from Germany and Marcel, and dry white wine from oak barrels in rioja, Spain.

Wine is not allowed to pass through the decanter.

Very old Bordeaux dry red and Burgundy dry red, young dry white wine, champagne and sparkling wine wine decanter: A decanter is a glass or crystal vessel, which is usually used to "change bottles" and "sober up". For aged red wine, because tannins and pigments will form precipitates in the long aging years, it will be unsightly and bitter to pour into the cup. Therefore, after opening the bottle, in principle, pour the wine into the decanter smoothly and slowly, leaving the sediment at the bottom of the bottle. This process is called canning, commonly known as "changing bottles". For young red wine, through the opening time of the decanter (including the flow process during injection), the wine liquid can contact the air in a large area (the space and opening of the decanter are large), thus accelerating the softening of tannins and fully releasing the closed aroma. This process is to sober up, commonly known as "breathing." In addition, after "changing bottles" of aged red wine, sommeliers usually ask customers for advice: Do you need to sober up? The purpose is to make the possible sulfide smell dissipate as soon as possible.