How to taste white wine and red wine

The correct procedure of liquor tasting is to observe the color first, then smell the fragrance, then taste it, and then combine the characteristics of color, aroma and taste to judge the style of liquor, that is, the typicality of liquor.

The way to smell liquor is to raise your glass, put it two inches under your nose, bow your head slightly and smell it gently. Don't shake the cup at first, smell the aroma of the wine; Then shake the cup and smell the thick aroma. Where the aroma is harmonious, pleasant, the main aroma is prominent, there is no other bad smell, and there is a good aroma overflow, the aroma overflows when pouring out, which smells very fragrant, indicating that there are many aroma substances in the wine. There is a good aroma, and the aroma fills the mouth as soon as it enters, indicating that the wine contains more aroma substances with low boiling point. It has a good fragrance retention effect. After swallowing, there should still be fragrance in your mouth. When burping after drinking, there is also a comfortable special aroma, indicating that there are more high-boiling esters in wine. The so-called long aftertaste, first of all, to identify the aroma type of wine, check the richness of aroma, and then put the cup close to the nostrils, further smell it, and analyze the fineness, purity and other evil impurities of its aroma. When you smell, you should exhale first, then inhale into the wine, not exhale into the wine. A glass of wine must be accurately recorded if it is smelled at most three times. It is best to hold the cup in your right hand and fan the wind in your left hand to continue smelling. Smell one cup, take a break, and then smell another.

Tasting:

Step 1: After the wine is chilled, the red wine has astringent taste.

Traditionally, the temperature of drinking red wine is cool room temperature, 18 to 2 1 Celsius. At this temperature, all kinds of red wine are at their best. A bottle of chilled red wine has more obvious tannins than red wine at room temperature, so it tastes very astringent.

Step 2: sober up the red wine until it is completely oxidized.

A good bottle of wine usually stays dusty for years. It smells when it is first opened. At this time, the wine will be "awakened". After pouring the wine into a beautiful decanter, the smell of the wine will dissipate. Decanters usually require that the contact surface between wine and air be maximized. After red wine is fully oxidized, its rich aroma will be revealed.

Step 3: Observe the wine with brown edges.

Red wine is red enough to stir people's hearts. When pouring red wine, the basic requirement is that the glass is placed horizontally and the wine does not overflow. In the case of sufficient light, put the red wine glass horizontally on the white paper, and you can judge the year of the wine by observing the edge of the red wine. The layers are mostly new wines, and the colors are a little old. If they are slightly brown, they may encounter a bottle of old wine.

Step 4: Drink and let it stay in your mouth for a while.

Take a deep smell in the glass before entering the wine. At this time, you can appreciate the fragrance of red wine, then swallow a mouthful of red wine, let the red wine stay in your mouth for a minute, roll it on your tongue twice, let your senses fully experience the red wine, and finally swallow it all. A faint fragrance suddenly lingered among them.

Step 5: Taste the new wine before tasting the old wine.

In order to achieve a comparative effect, wine tasting will generally taste more than two or three pieces of red wine. When drinking, we should follow the principle of new before old, light before strong.