1. Determine the bottle of wine before opening it.

After ordering the wine, the waiter will take out the bottle of wine for you to look at - the waiter is not allowed to open the bottle of wine without the customer looking at the bottle of wine. Because customers can:

<1> Check whether the wine is what they ordered. The rule is that if you nod your head to indicate to the waiter that he can open the bottle, you cannot regret it even if you find out that the waiter gave you the wrong drink.

<2> Observe the storage state of the wine, such as whether the wine cork is severely convex - this means that the cork cannot be moistened and cannot prevent air from oxidizing the wine when it swells, such as In this case, the customer can ask the waiter to change the bottle to another bottle that is in better condition.

2. Watch the wine being opened with your own eyes.

When the customer indicates acceptance of the bottle of wine, the waiter should open the wine in front of the customer. The reason may be to prevent the restaurant from mixing lower-grade wine into the bottle. If the bottle is white wine or champagne, the waiter should put the wine in an ice bucket before opening the bottle. If the customer doesn't know how long the ice will last, ask the waiter - if you have confidence in him.

3. Let the red wine "breathe" and test the wine.

After opening the bottle, the red wine should "breathe" air for a while to allow for oxidation and reach the drinking stage. After the wine has "breathed", the waiter will pour a small amount of wine into the customer's glass. What you have to do at this time is to "test the wine". The process of wine testing should be:

(1) Pick up the glass containing the wine, tilt it outward, and first see if the wine tastes like sawdust. things that may affect the quality of the wine. Let’s look at the color of the wine. Mature wine (except for low-end light wines), the outer edge of the wine is brownish-yellow, while the inner wine is darker in color. Immature wine (which can be stored for longer before drinking) is mostly purple-red both inside and outside.

(2) Pick up the wine glass and shake it inward (counterclockwise for the right hand, clockwise for the left hand).

(3) Then tilt the wine inward, lower your head and smell it with your nose. The strong smell is a good sign.

(4) Take a sip of wine, not too much, not too little, and roll your tongue to experience it. When drinking wine in a restaurant, this is the time to decide whether you accept this bottle of wine. Improperly handled wine may have a musty smell. In this case, you can ask the waiter to "return" it.

After the wine tasting result was satisfactory, the customer signaled the waiter to continue pouring wine. If you are not satisfied, you can express your disapproval to the waiter. At this time, the waiter may drink a little to confirm. If there is really something wrong with the wine, high-end Western restaurants will usually take back the bottle of wine. Less high-end restaurants may...

4. Wine pouring skills.

After tasting the wine, if you accept it, you can ask the waiter to pour the wine. Each pour should be 1/3 cup - many waiters in China will pour too much. Please note that when pouring wine, the wine label should face the customer. Why? Because after pouring the wine, the red wine on the bottle mouth may drip down. If the wine label is upward, the wine drops will only drip onto the back of the bottle, which will not smear the wine label and damage the appreciation value of the wine. In the same way, every time you pour wine down, do not pick up the bottle straight up. You should slightly rotate the bottle while lifting the bottle. In this way, the wine will not drip along the bottle because it has been evenly distributed on the mouth of the bottle. around. ]

The wine label is like the wine’s ID card, containing a lot of relevant information. Interpreting the label of a bottle of wine is equivalent to gaining a basic understanding of its background before even tasting its flavor.

The content indicated on the wine labels of each wine producing area is not the same, but it basically includes the place of origin, grape variety, year, bottling place, classification and other important items. Regarding the labeling of origin, the more accurate the quality, the better. Some countries’ wine labels will even indicate the vineyards, villages, and regions in detail to ensure the quality of the wine. Sometimes the grape variety and the name of the place of origin appear on the label at the same time, so the quality of the wine can be inferred from the grape variety.

In addition, the year of the wine is also very important. It not only represents the age of a bottle of wine, but also the basis for its quality, because the year refers to the harvest year of the grapes, and grapes in different years mature. Temperatures will vary and the quality of the vintage's harvest will also affect the longevity of the wine. Bottling is divided into bottling at the place of origin and bottling at the wine merchant. Wines bottled at the place of origin usually have better quality assurance, because the wine growers will take special care and care for their own wines. However, this does not mean that the products bottled by wine merchants are inferior. As long as they are reputable wine merchants, they will also have good products. As for the grading method, countries and even production regions have different grading systems, such as France's A.O.C., V.D.Q.S., Germany's Q.b., Q.m.P., Italy's D.O.C., D.O.G.G, etc. Each has its own grading system, which is quite complex and professional.

In addition to the basic knowledge mentioned above, wine labels usually also contain information such as alcohol content, sweetness, certification number, wine seal, trademark, and good product certificate.

Let’s start with the wine label:

『Wine Label』

How to identify wine? Let’s learn to read the label on the wine bottle first.

The wine label is also called "etiquette" (French, meaning license), just like people's resumes. Just as there is a saying among people who know wine well that "you can tell the taste just by looking at the label," the label does indeed reveal information about the taste (characteristics) of the wine. Generally, the label will usually indicate: the year of grape harvest, the name of the wine (named after the place of origin or the name of the winery (Chateau)), the country or place of production, the name of the manor, the name of the producer (wine maker), and the capacity. , alcohol concentration...etc. Labels come in various styles depending on the designer's design, so the location where the data is written is also different.

Harvest year → The weather of the year will affect the quality of the grape harvest. Production area → The quality of a bottle of wine is determined by the geological conditions of the place of origin. A.O.C → Designated excellent production area A.O.C. legal name, wine in the castle →Mis EnBoteille Au Chateau, signed by the winemaker → a higher level of guarantee for the quality of the wine

APPELLATION CONTROLEE Certificate of origin management certificate, usually the place name is added to these two words, that is, the name of the place of origin (often designated as the geographical name of the AOC wine producing area). For example: APPELLATION BORDEAUX CONTROLEE or APPELLATION MARGAUX CONTROLEE, which means AOC wine from Bordeaux and Margot.

MIS EN BOUTEILLE means "bottling". BOUTEILLE is followed by the words of the winery, wine merchant or company, original producer, wine kiln, etc. Wine bottled at the winery is of the best quality and is called "winehouse original wine".

NEGOCIANT A wine broker, also known as a "wine merchant". Wine merchants will enter into contracts with wine growers to purchase wine, and then the wine will be sold as original wine or separately blended and bottled. In English, wine merchants are called SHIPPER GRAND CRU CLASSE, the classification of excellent wines. The Medoc region, Greve region, Saint-Emilion region and Sauternes region in Bordeaux produce wines with the name of the chateau, and the recognized excellent wines will be marked with GRAND CRU CLASSE.

The smaller the scope of the production area indicated by AOC, the higher the grade. French wines, except for Alsace, are all named after the place of origin. The smaller the scope of indicating the production place name, the higher the level. For example, wines with the same AOC grade labeled with a regional name such as Murdoch are higher quality than those labeled with a regional name such as Bordeaux. If the wine has the name of the village, it is one level higher; if it is from Bordeaux and has the name of the winery, it is even more high-end. If in addition to the winery name and the GRAND CRU classification label, it is the highest-grade wine.

"French wine is divided into the following categories based on wine law and quality"

A.O.C. Wine is a general name for wines named after wines from designated fine production areas. This wine is specific to the place of origin. (Regions, villages, vineyards, etc.) have very detailed restrictions, and there are about 400 designated areas. The marking method is such as APPELLATION ROMANEE CONTI CONTROLEE, and the ROMANEE CONTI between APPELLATION and CONTROLEE is the name of the winery.

Vin De Pays (regional table wine) is a high-quality designated wine brewed in a designated place of origin. It will not be upgraded to AOC wine for the time being. There are fewer restrictions than those stipulated by the A.O.C., and the prices are more reasonable. If you look around, you may be able to find quite good quality wine!

Vin De Table (daily table wine, divided into three levels) 1. Vin de Table Francais (high-end, only mixed with grapes produced in France) 2. Melange de Vins de differentsPays de Communaute Europeenne (intermediate, mixed Wines produced in European Union countries) 3. Vin otenu en France a Partir de Raisins Reolten (low-level, not limited to grape varieties, brewed in France) The deliciousness depends entirely on the skill of the producer, and there is no hierarchy.

『How to preserve wine』

The most taboo thing about preserving wine is strong changes in temperature. If it is at room temperature when you buy it in the store, you only need to store it at room temperature at home. Just below. If you want to drink chilled wine, just freeze it before drinking. If you store wine in the refrigerator, it is only suitable to store it in a vegetable room where the temperature changes are small. The most ideal and long-term storage environment is to maintain a constant temperature between 12 and 14 degrees Celsius, a humidity between 65% and 80%, and keep it dark. Generally, wine is placed in the basement. Keep it clean to prevent other odors from seeping into the wine.

『Aberration』

Because red wine is said to be a vital liquid, it is because red wine contains tannic acid (Tannic Acid), which is formed when the tannic acid comes into contact with the air. The changes produced are very rich.

The best way to distinguish the changes in a bottle of wine is to pour 2 cups for the first time after opening the bottle. Drink one cup first and leave the other cup until the end. You can feel it clearly. The change time of each bottle of wine is different, maybe 10 minutes, maybe half an hour, maybe two hours later. How to discover the vitality of wine depends on your own feelings and experience.

『Decenting』

The way of decenting is to pour the wine into a decanter (Decenting), which is called decenting, but what is the purpose of decenting? ?

Actually, there are two reasons. One is to remove the sediment that has been aged for many years. Although there is nothing wrong with drinking this sediment, it does damage the flavor of the wine and must be removed.

The other is to awaken the original flavor of wines with less vintages from their slumber. Because the wine will have the opportunity to come into contact with the air due to the passing action, the sleeping wine will immediately be fragrant and the taste will become mellow.

『Wine Tasting Steps』

1. Observe its color-Pour the wine in a goblet, hold the stem of the cup and observe its color.

2. Smell the aroma--Gently shake the wine glass to release the aroma and smell the aroma.

3. Taste - take a small sip, let the wine melt on the tip of your tongue, and feel its taste, sourness and sweetness.

Bordeaux’s red wine

Among the many red wines, French red wine is the most popular. The reason is: France is not only the country that produces the largest variety of wines in the world

, but also It is a country that has produced countless world-famous high-end wines, and its tastes are extremely varied.

So it is known as the "Kingdom of Grapes". There are six major production areas of red wine produced in France: Bordeaux (Bordea < /p>

ux), Burgundy, Champagne and Alsace, Loire Valley, Cotes du Phone), among which Bordeaux, with its mild climate and iron-rich soil, is the most representative.

There are several production areas outside the city of Bordeaux in France, all located in the Gironde River (Estuaire de la

Gironde) Basin. They not only have a large output but also produce many high-quality red wines. They are known as Known as "the world's treasure house of wine

", it is important to know the five most famous wine producing areas. There are about 9,000 wineries in these producing areas, among which

the most famous ones are The five famous wineries are world-famous.

Five major wine-producing regions in France

Producing region introduction (based on the 1855 fine Bordeaux wine grading system)

Médoc 32,110 acres (only Produces red wine)

Pomerol 1,803 acres (produces only red wine)

St-émilion 12,676 acres (produces only red wine)

Graves 5,992 acres (produces red wine and non-sweet white wine)

Sauternes 3,499 acres (produces only sweet white wine)

Five famous wineries in France

Chateau Margaux (located in the Murdoch region)

Chateau Latour (located in the Murdoch region)

Chateau Mouton-Rothschild (located in the Murdoch region)

p>

Chateau Lafite-Rothschild (located in the Médoc region)

Chateau Haut-Brion (located in the Graves region)

Médoc

Haut-Méd is the representative production area of ??Bordeaux red wine, producing the world's highest-end wines. Haut-Méd

oc is a red wine-producing region in the southern part of the Médoch; it includes several very famous villages. Commune production areas such as St

-Estéphe, Pauillac, Margaux, etc. are home to many world-famous wineries

In these communes, especially the villages of Beauillac and Margaux, the price of wine once reached thousands of dollars. There are about

seventy villages in this area, and the more famous villages are St-Julien and Saint-Est

éphe, there are 61 grand cru wineries in this area, four of which are ranked among the top five Inside the winery.

The five most representative production areas in the Bordeaux region and the six important sub-production areas in Haut-Medoc, from north to south, are:

St. St-Estéphe 2,875 acres

Pauillac 2,667 acres

St-Julien 2,084 acres

Leis Listrac 1,531 acres

Moulis 1,185 acres

Margaux 3,067 acres

Pomerol

This area is the smallest of the top red wine producing areas in Bordeaux. Its wine production is only 15% of the output of St-Emilion

. As a result, the wine is not only rare but also expensive. Although it is not officially Grading system, there are about ten grand cru wineries in this area

but there has never been a complete legal classification system to list them. Among them, Chateau Pétrus has always been regarded as the first

Grand Cru.

St-Emilion

This region’s wine production is approximately equal to two-thirds of the entire Murdoch region. It is also one of the most beautiful villages in France.

The French grading system is a century later than Murdoch. It was only graded in 1954 and revised in 1986. Among them, the Auso

ne level Ch-Blanc wine bottle Enjoying a special status in the Premiers Grand Crus collection, there are ten and two top first growths comparable to Merdoux and about seventy top growths.

Graves

Since 1987, the better production area in the north has been divided into another legal production area, called Pessac

Leognan . The most famous winery is Chateau Haut-Brion (seen in the 1855 classification system). In the 1959 classification, there were about twelve other wineries producing high-quality Graves red wine.

"Burgundy Region": There are about 1,800 wineries in this region. This region can be subdivided from south to north

Six production areas:

Chablis, Cote de Nuits, Cote de Beaune, Chalonnaise

Cote de Chalonnaise, Macon Nei (Maconnais), Beaujolais (Beaujolais)-----Bo

The most outstanding area among the six districts of Gendi is the "Golden Slope" (Cote) composed of Yepo and Bangbang Neipo. d'Or),

The former is famous for red wine, while the latter is famous for white wine. The Vosne-Romanee wine in the region

The wine produced by the Domaine de La Romanee Conti (DRC) in the village.

La Romanee Conti ranks first in red wine.

"Bordeaux Region": In the Bordeaux region of France alone, there are more than 9,000 wineries (castles).

The five major wine-producing regions in the region are: Medoc, Pomerol, St.E

milion, Graves, and Sauternes ).

Medoc is arguably the most important region, producing only red wine. Medoc can be subdivided into

four small wine regions, from north to south: St-Estephe, Pauillac, < /p>

St. Julien and Margaux. Among them, the three most famous wines in Pauillac are Chateau Mouton Rothschild and Chateau Lafite -

Rothschild , Chateau Latour

(Latour Castle), like three diamonds, Pauillac has become a representative of the Bordeaux region

.

The production area of ??Pomerol only accounts for about 3% of Bordeaux. It is true that "things are rare and valuable

". If the "Red Wine Diamond" is Romanee-Conti, the one that grabs the second throne should belong to the representative work "Chateau" (Pomerol) in the Pomerol region of Bordeaux, France. Petrus).

St. Emilion is also a production area with numerous famous vineyards. Before the middle of the last century,

the quality of wine in this area was generally poor, and even There is the sarcasm of "the coachman's wine"! There are only two A-level hotels: Chateau Ausone and Chateau Ch-Blanc.

Graves: Chateau Haut Brion and Chateau Latour, Chateau Lafite-Rothschild in the region

Castle), Chateau Margaux (Magog Castle), Chateau Mouton Rothschild (Mouton Roguidburg), Chateau Haut Brion

(Ou·Brion Castle) *** Enjoy the first-class top wine officially rated by Bordeaux and one of the top five wineries in the Bordeaux region

.

"Cotes du Rhone": It is known as the three major wine-producing regions in France along with Burgundy and Bordeaux.

The most precious red wine in the entire Rh?ne region is La Turque from the Tyrone region.

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Let’s talk about the five principles of wine tasting first. The basic steps are: color, shake, smell the wine, taste and aftertaste.

(1) Color. To see the color of wine, it's best to have a white background and place the wine glass in front of it. Of course, the color range depends on whether you are tasting white wine (hereinafter referred to as white wine) or red wine. The following are the colors of the two wines: white wine has light yellow green, straw yellow, golden yellow, gold, dark gold, Madeira wine color and brown; red wine has purple, ruby, brick red, reddish brown and brown. Color tells you a lot about a wine, for example white wines will deepen in color as they age, conversely red wines will lose their color.

(2) Shaking. Why shake the wine? To allow oxygen to enter the wine. I'm not sure if you know it accurately, but I can tell you directly: shaking will release esters, ethers and acetaldehyde, and combine with oxygen to create aroma in the wine.

(3) Smell the wine. Now that you've shaken it to release the aromas, what does the wine smell like? It has that form of NOSE. "NOSE" is a word that wine connoisseurs usually use to describe the overall smell of wine.

Precisely indicating the NOSE of a wine means that you can identify certain characteristics of the wine.

(4) Taste. For most people, wine tasting means taking a sip of wine and quickly gulping it down. But this is not called wine tasting. Wine tasting is a matter of using your taste buds. Remember it's all around your mouth; on the sides of your tongue, on the back of your tongue, on the tip of your tongue, and extending to the bottom of your throat. If you drink wine like most people do, you're neglecting the all-important taste buds.

There is an ancient integrity in the wine industry: "Buy wine with apples, sell wine with cheese." Apples will bring out flaws in the wine, and cheese will tend to soften the smell of the wine, leaving you with a more pleasant tasting taste.

(5) Aftertaste. When you have a chance to taste wine, sit for a while and reflect on what you have tasted. Think about the experience you just had and ask yourself the following questions to help deepen your impression. Is the wine:

⊙ Light, medium-bodied, or full-bodied?

⊙ Liquor: How is the acidity? Very little, just right, or too sour?

⊙ Red wine: Too strong tannins or too astringent? Is it enjoyable? Or no more tannins?

⊙ How long does the aftertaste last?

⊙ The most important thing is do you like this bottle of wine?

⊙ Is the price worth it?

Another important point arises here. The first thing when you taste a wine is do you like it, is it the wine you want?

Let’s talk about traditional wine tasting knowledge.

Step one: Red wine will taste astringent after being chilled

Traditionally, the temperature for drinking red wine is cool room temperature, between 18 and 21 degrees Celsius. At this temperature, each The red wines of this vintage are all in their best condition. A bottle of chilled red wine will have more pronounced tannins than a bottle of red wine at cool room temperature, so the taste will be astringent.

Step 2: Decant the red wine until it is fully oxidized and fragrant

A bottle of fine wine is usually dusty for many years, and there will be an odor when it is just opened. At this time, it needs to be "awakened" For this wine, wait for ten minutes after pouring the wine into an exquisite decanter. The odor of the wine will dissipate. The decanter is generally required to maximize the contact surface between the wine and the air. After the red wine is fully oxidized, the rich aroma will be revealed. .

Step 3: Observe that the edges of the aged wine are brown

The red color of red wine is enough to seduce people's hearts. When pouring red wine, hold the glass sideways to prevent the wine from overflowing. as basic requirements. Place a red wine glass horizontally on a white paper in a well-lit environment and look at the edge of the wine to determine the age of the wine. Those with clear layers are mostly new wines, and those with even colors are a bit older. If they are slightly brown, it may be a bottle of old wine.

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

Before you drink the wine, take a deep sniff in the glass. At this time, you can already appreciate the fragrance of the red wine. Take another sip of red wine, let it stay in your mouth for a while, roll it on your tongue twice, so that your senses can fully experience the red wine, and finally swallow it all, and a fragrance will immediately linger in it.

Step 5: Wine sequence: taste new wine first and then old wine.

A wine tasting party usually involves tasting more than two or three red wines in order to achieve a contrasting effect. When drinking, you should follow the principle of putting fresh food first and old food last, and light food first and strong food last.

First of all, look at the appearance of a good red wine. The lighter the color, the better. This is the opposite of white wine. There should be no sediment in it. Most of the sediment is the skin of the grape, which is not good.

Secondly, when good red wine is put into the cup and shake slowly, there will be a little red wine on the wall of the cup, which we call a hanging cup.

Thirdly, red wine requires a special curved cup. Swirl it slowly in front of your nose, and the aroma of the wine will follow the wall of the cup upwards and slowly enter your nose. At this time, you have started to taste the red wine.

Four. After the red wine enters your mouth, taste it with the tip of your tongue first. It is sour and sweet, with less bitterness.

Fifth, use your tongue to squeeze the red wine to both sides of your mouth and taste it with both sides of your tongue. At this time, the taste of the wine will be more revealed.

By the way, the French lounge wine Benedictine D·O·M

An amber French vanilla liqueur with a good aroma and taste, and also has the effect of eliminating fatigue and strengthening the stomach (The most important thing is to help digestion). The dealer also said that it has the effect of beautifying and beautifying the skin (I am very doubtful about this). Its preparation method is probably pickled with various medicinal spices such as lemon peel, cardamom, hyssop, white absinthia, mint, thyme, cinnamon, nutmeg, cloves, arnica and other medicinal spices. It just has a higher alcohol content of 40 degrees, so it should be considered a strong liquor (which is why I doubt it can be used for beauty).

For the above reprint, search for "red wine" on Baidu Tieba, which contains a lot of red wine knowledge.