Shake the glass, observe the wine slowly shed feet; then the glass tilted 45 degrees to observe the wine’s color and surface edges (as in the ideal state of natural light), this step can determine the maturity of the wine. In general, the liquor is colorless in its youth, but with the aging time increased gradually from light yellow color and greenish reflection; to the mature straw color, golden yellow, the last golden copper. If the copper into gold, then that is too old is not suitable for drinking. Red wine on the contrary, its color gradually fades over time, a young man is dark red with purple, then gradually become positive red or cherry red, then turn orange or red brick red side, and finally reddish brown.
After shaking the wine, then took a deep nose deep into the cup at least 2 seconds, repeat this action can distinguish a variety of odors, as three-pronged approach to sub-Analysis of wine aroma
Strength: weak, moderate, clear, strong, exceptionally strong
Texture: simple, complex or pleasure, aversion
Characteristics: fruity, Grievance, plant flavor, mineral flavor, spices
The life cycle of the wine, the different periods shown by the flavor is different, the initial flavor is a taste of the wine itself; the second generation from the smell of the brewing process, such as: wood flavor, smoke flavor, etc.; Phase III is the smell of ripe produce.
Overall, the flavor and grape varieties, brewing method, the wine has a relationship between age and even soil. Specific operations are divided into the following two steps:
The first step is face still in the cup of wine, place the probe into the nose cup, smell the aroma compared to the elegant light, is the proliferation of wine that part of the strongest aroma.
The second step is pinching the glass column, kept clockwise rocking wine glass, the wine in the cup a circular rotation, hanging in the glass wall of wine. At this time, wine aromatic substances, most of them can evaporate. After the shaking stopped, the second smelling, then smell the aroma of fuller, more abundant, more full-bodied, able to truly and accurately reflect the intrinsic quality of the wine.
Drink one and a half-mouth approach to the full in the mouth the wine mixed with air and exposed to all parts of the mouth;When you capture the charming aroma of red wine, they were deeply attracted to her, tempted to kiss her, feel her all, so wine into your mouth, tongue too diffuse, in the mouth, such as Ock-like rolling over the tongue when the silky wine, you’ll feel the alcohol in the sweetness, followed by acid tongue, the bitter tongue, the tongue on both sides is sensitive to astringency and savory. Red wine tannins are generally heavier, the mouth can obviously feel the teeth tightly wrapped astringent tannins, but the good wine, good balance between tannins, wine in your mouth is close, such as pearl-like smooth such as the lingering silky smooth, so that you can not bear to discard. At this point can be summarized, analyzed tannin, sweetness, acidity, rounded degrees of maturity. Wine can also be swallowed, and to feel a sense of the wine and the final finish.
Appreciation of wine is the need friends. If you want to perfectly understand her, admire her, and sometimes had to abandon some, this is the final step in the process of taste: spit.
When the wine is full and the taste buds in the mouth contact, the tongue felt her sour, sweet, bitter taste, the wine and then spit it out, this time is to feel the wine’s lingering fragrance in your mouth and tongue in the aftertaste. Fragrance lingering, rich lingering finish, it shows that this is a good red wine.