Some people divide bars into Berry Bros. & Rudd (also known as cigar bars), restaurants (also divided into Chinese food bars and western food bars) and ordinary bars. There are roughly five kinds of drinks standing in general bars, including foreign wine, cocktails, soft drinks, fruit juice and special drinks (drinks created by each bar). And foreign wine is divided into whisky, brandy (the best in foreign wine is generally drunk directly without other drinks), rum, gin, tequila and after-dinner wine.

Cocktails, beer and whisky are common drinks in bars. Westerners drink less red wine and white wine (wine) in bars. Many times, red wine only plays an auxiliary role in digestion. After dinner, the wine is finished, which is different from that in China. When the food is finished, the wine can continue to be drunk. If you drink red wine or white wine in a bar, westerners usually use it as an appetizer before dinner. Usually a glass of white wine, the degree is 13- 17, because white wine is sour, which is good for appetizing. If westerners come to drink, then go to the bar alone and have fun. You can drink one or three servings of wine, but hops are rare.

Bar culture originated in the west. Westerners are influenced by the environment since childhood, and most of them know what wine suits their tastes. Even so, faced with hundreds of kinds of wines in general bars, they will inevitably ask some primary questions such as the origin and composition of the wine.

Domestic friends go to bars, of course, there is no need to be embarrassed for face, and there is no need to be confused by many foreign wine names. It is a good way for friends who come to the bar for the first time to ask if they don't understand when ordering wine.

Ladies drink cocktails.

When ordering a cocktail in a bar, if it is pure, a lady can order some sweet or fruity cocktails with a degree of 25 to 30 degrees. For example, cream-flavored Bailey wine and orange-flavored Cointreau wine should be chilled, otherwise the wine will not taste good when it is warm. After adding ice, "Cointreau" will change from transparent golden yellow to milky white.

Although "Cointreau" is 40 degrees, it is fruity. After being diluted with more ice (usually 5 or 6 pieces), the taste is not as spicy as that of China liquor. In addition, ladies can also order some non-alcoholic cocktails, which are blended with various juices and have bright colors. For example, pink four seasons wine is made by blending orange juice, pineapple juice, mango juice and pomegranate juice; Shirley Deng Boer red wine is a mixture of Sprite and pomegranate water. This cocktail glass is tall and big, so whether several people are sitting together or drinking alone in the corner, you can kill time slowly.

TOINC is the most popular cocktail in domestic bars, while dry martinis are the most popular abroad, accounting for 40% and 50%. Taste it, mal? TINI is sour, TOINC has the taste of juniper, TOINC kills the mouth with water and tastes better.

Men like whisky and beer best.

Whiskey and beer are the favorites of men in bars. Whisky is common in America and Scotland. Whisky marked with the year on the wine label is more expensive. The higher the year, the more expensive it is and the stronger the taste. 12 whiskies, such as "Black Label" and "CHIVA SREGAL", are two top whiskies in China, each serving is one ounce (28g) and 40-60 yuan RMB. In addition to top-class whiskies, generalized and popular whiskies include Cutty Sark and White Horse. , generally more than 6 years, each 20-40 yuan RMB. There is also a luxurious Chivas Royal Salute, which is a whisky of 2 1 year, and each serving is more than RMB in 80 yuan. Different from other whiskies, there is also a single malt whisky, which is made of Scottish barley and has a charcoal flavor when distilled.

Although Shengli, Carlsberg, Kirin and Qingdao are all famous beer brands, there are still many people drinking Corona beer in China. This kind of beer is unique in that it is not drunk in a cup (it is said that the name of the wine comes from the name of a beautiful girl, and only when you drink it directly from the mouth to the bottle mouth can you feel the romantic feeling of a girl kissing). This kind of beer generally has a slice of lemon at the bottle mouth, and the Corona entrance with light taste is more fragrant and refreshing after being filtered by the lemon at the bottle mouth.

Vodka in the bar is divided into Finland and Russia, and the taste is not much different. One way to drink vodka is to drink it straight with ice, and the other way is to mix it with other wines. The most common mixture in China is bloody Mary mixed with tomato juice, pepper salt, pepper water and vodka.

After more than 200 years of development, modern cocktails are no longer a simple mixture of several wines and ethanol drinks. Although there are many kinds and different recipes, they are all masterpieces carefully designed by bartenders. Their color, fragrance and taste are all prepared, and they are elegant, beautifully decorated, round and harmonious, which is more enjoyable and gratifying. Even its unique end cup shape, simple and decent decoration and embellishment are full of poetry and painting. Generally speaking, modern cocktails should have the following characteristics:

1。 A cocktail is a mixture of two or more non-aqueous drinks, at least one of which is alcoholic. Such as lemonade and China blended wine. Not cocktails.

2。 There are many kinds of raw materials for wine blending, and the amount of ingredients used in each wine is different, such as two, three or even more than five. Even if cocktails are determined by popular ingredients, the weight of each ingredient will change greatly due to different regions and people's tastes, thus adopting new names.

3。 A pungent medium-flavored cocktail is obviously irritating and can excite the drinker, so it has a certain alcohol concentration. It is necessary to have an appropriate alcohol content, so that the nervous nerves of the drinker can be relieved and the muscles can be relaxed, and so on.

4。 Cocktail bars that stimulate appetite should be humectants that stimulate appetite. After drinking, the drinker's taste should be improved due to the role of trace flavoring drinks contained in the wine, such as sour and bitter drinks, and the appetite must never be turned off.

5。 A cocktail with a better taste than a single ingredient must have a better taste, and this taste should be better than a single ingredient. When tasting cocktails, the taste buds of the tongue should be fully expanded to taste the exciting taste. If it is too sweet, too bitter or too fragrant, it will affect the ability to taste flavor and reduce the quality of wine, which is not allowed in wine mixing.

6。 Cold drinks should be cold enough. Like rum mixed wine with boiling water regulator, it is not a typical cocktail. Of course, there are some kinds of wine that don't need hot water or freezing, but some of their ingredients are min or room temperature. This mixed wine should also belong to the category of cocktails.

7。 A colorful cocktail should be carefully worded, elegant and symmetrical, and even in color. There are three types of traditional cocktails: clear, transparent or cloudy. Clear cocktail bar, the color should be transparent, except for a very small amount of solids brought by fresh fruits, there is no other sediment.

8。 Elegant cocktails should be packed in cups with fashionable styles, proper color matching and appropriate volume. Ornaments are not necessary, but they are common. They are like the icing on the cake of wine, making it more attractive. In addition, some decorations themselves are seasonings.

Modulation method:

1。 Stir the required wine and auxiliary materials into a mixing cup filled with ice, and stir slowly in a certain direction with a mixing spoon. At this time, hold the mixing cup tightly with your other hand. When the hand feels cold, it means that it has reached the degree of cold, and you can pour it into the required cup through the wine filter.

2。 Shake "shake" has two purposes: one is to reduce the taste of wine with high alcohol content and make it easy to enter; The second is to quickly fuse materials that are difficult to mix. Therefore, when using the shaker, you should first put the ice cubes and materials into the pot body, plus the filter screen and cover. The filter screen must be put straight, otherwise the material in the pot will seep out when shaking. When everything is ready, please follow the following procedures:

(1) Press the right thumb on the hip flask lid.

(2) Clamp the pot body with the ring finger and the little finger;

(3) the middle finger and the index finger are close together to support the pot body;

(4) The middle finger and ring finger of the left hand are placed at the bottom of the body;

(5) Press the filter screen with your thumb, and clamp the pot body with your index finger and little finger.

After that, you can continue to shake it up and down, but you must not touch the hip flask with your palm, otherwise the hand temperature will melt the ice in the flask through the hip flask, which will lead to the weakening of the cocktail. When shaking, the table in your hand should be placed between your shoulders and chest, with a horizontal line, and then do regular piston movement back and forth, about 15~20 times. When the surface of the shaker is coated with a thin layer of frost and fog, you should immediately open the lid of the shaker, then pinch the filter with your index finger and pour it into the previously cool glass, thus completing the whole operation procedure of "shaking" the shaker. 3。 This blender is easy to mix wine. Just put the required materials into the blender in sequence, seal the upper cover and start the power switch. However, when the prepared cocktail is poured into the glass, be careful not to use it to pour ice. If necessary, you can use an ice filter to filter out the ice first.

There is a lot of attention, skill and experience in making cocktails. If you can understand them one by one and master them skillfully, it will be of great benefit to improve your bartending level.

The selection of base wine and ingredients used in cocktail preparation should be based on the principle of good quality and low price. It is a waste to choose expensive high-end products.

Beginners should learn to use jigger before making cocktails to ensure the pure taste of the wine. For experienced bartenders, it is ok not to use wine containers, because their eyesight and skills are enough to make the materials accurate and accurate.

The blanking procedure should follow the principle of auxiliary materials first, then main materials, so that if something goes wrong in the brewing process, the loss will not be too great and the ice will not melt quickly.

When pouring wine, the distance between the injected wine and the glass mouth should be 1/8. Too much will make it difficult for people to drink, and too little will be embarrassing. When preparing hot drinks, the temperature of wine should not exceed 78℃, because the evaporation point of alcohol is 78℃.

Milk, eggs, juice and other materials used for wine mixing should be fresh, especially ice cubes, and all of them should be fresh. Fresh ice is hard and difficult to melt.

Sugar blocks and powdered sugar used for wine mixing should be dissolved in a small amount of water in a wine mixer or wine glass first, and then mixed with other materials.

The phrase "fill with soda water or mineral water" in wine mixing is aimed at the glass with appropriate capacity, and finally fill with soda water or other drinks according to the requirements of the formula. For a large glass, you need to know how much to add. Simply "topping up" will only dilute the wine.

Chasing water. Refers to adding drinking water to dilute highly alcoholic liquor.

If the fruit is soaked in hot water in advance, more juice of 1/4 will be produced during pressing.

To make syrup, the ratio (weight) of powdered sugar to water is 3: 1.

The egg white used for cocktails is to increase the foam and adjust the color of the wine without affecting the taste of the wine.

Depending on the time and occasion of drinking

Cocktails can be divided into pre-dinner cocktails, post-dinner cocktails, dinner cocktails, bedtime cocktails and party cocktails according to drinking time and occasion.

Cocktails before dinner

Cocktails before meals, also known as appetizers before meals, are mainly drunk before meals to stimulate fluid production and appetite. These cocktails usually contain less sugar and taste sour or dry. Even sweet pre-dinner cocktails are not very sweet and greasy. Common pre-dinner cocktails include martini, Manhattan and various sour wines.

(2) Cocktails after dinner

After-dinner cocktails are sweet liqueurs, especially vanilla liqueurs, which are used to help dessert and digestion. These liqueurs are mixed with many medicinal materials, which can dissolve food and promote digestion after drinking. Common after-dinner cocktails are B and B, Stinger, Alexander, etc.

(3) cocktail dinner

Dinner cocktail This is a cocktail for dinner. Generally, it tastes spicy and the wine is bright. It pays great attention to the collocation of wine and dishes. Some of them can be used as substitutes for head pots and soups. In some more formal and elegant dining occasions, wine is usually used to accompany meals, while cocktails are less used to accompany meals.

(4) party cocktails

This is a cocktail used at some parties, which is characterized by paying great attention to the taste and color matching of the wine, and the alcohol content is generally low. Party cocktails can not only meet the needs of people's communication, but also set off the atmosphere of various parties, which is very popular among young people. Common wines are tequila Sunrise, free Cuba and horse neck.

(5) Summer cocktails

This cocktail is cool and refreshing, and has a wonderful effect of promoting fluid production and quenching thirst, especially in tropical areas or hot summer. Delicious and mellow, such as cold drinks, Colin drinks, manor punch, Long Island iced tea and so on.

Divided by modulation method

According to the modulation method, cocktails can be divided into long drinks and short drinks:

(1) Yin Chang

Changyin is a mild wine with low alcohol content, which is made up of spirits, fruit juice, soda and so on. It can be stored for a long time without deterioration, so consumers can drink it for a long time, so it is called long drink.

(2) Short drinks

Shont drink is a kind of cocktail with high alcohol content and low weight, and it usually doesn't take too long to drink it all at once, such as martini and Manhattan.

Divide by wine base

It is also a common classification method to classify cocktails according to their varieties. The classification method is relatively simple and easy to remember, mainly as follows:

(1) Cocktails mainly made of gin, such as Jinfeisi, Alaska, Singapore Commander, etc.

(2) Cocktails dominated by whisky, such as old-fashioned cocktails, Robroy, new york, etc.

(3) Cocktails based on brandy, such as Alexander, Alabama and brandy sour wine.

(4) Cocktails based on rum, such as Bagatti Cocktail, Detri, mai tai, etc.

(5) Cocktails based on vodka, such as black Russia, bloody Mary, screwdriver, etc.

(6) Take China wine as the base wine, such as Cao Qing, Dream Yanghe, Dry Fenmartini, etc.

You should use wine utensils for drinking, and different wines should use different wine utensils. In this respect, wine should be more particular than white wine.

Liquor with seafood should be cool and low temperature, and the glass mouth should not be too big.

Red wine with meat is suitable for normal temperature entrance, and the glass mouth can be bigger.

Champagne glasses are usually shallow-bellied and big-mouthed. This can fully display the aroma of wine, and it is also convenient to pour wine quickly.

When drinking whisky, the glass mouth can be large or small, as long as it is convenient to add ice and water. This is because drinking whiskey is more casual, you can drink it pure, you can add ice, and it tastes rich, not strong or choking; You can add water, and the taste of the wine becomes weak, but the fragrance remains the same; You can add ice and water. The ice is very light and refreshing.

To taste brandy, you must use a small brandy glass. Pour only about one ounce into the glass at a time, put the glass in the palm of your hand, warm the wine with the heat of your palm, gently shake the glass when drinking, smell the wine with your nose, and then sip the fine products.

No matter what kind of wine you drink, it is appropriate to observe the wine with a goblet, which can show the bright color of the wine and improve your drinking interest.

One: Ice Cone, Ice Clip Two: Champagne and Sparkling Bottle Cap Three: Juicer Four: Cocktail Decoration Five: Core Remover Six: Ball Spoon Seven: Standard Bartender Eight: Salt Bottle Nine: Chopper Ten: Filter, also called Filter Screen Eleven: Cocktail Drinking Pipe Twelve: Fruit Trencher Thirteen: Juicer Fourteen: Mixer Fifteen: Hawthorn Filter Sixteen: Peeler Seventeen: Pattern Trenching. Agitator 20: Bartender 21: Surveyor 22: Agitator 23: Agitator 24: Electric Agitator 25: Jigger 26: Bottle opener 27: Grinder.

Description: From left to right: white wine glass, red wine glass, brandy glass, brandy glass.

Cocktail glass:

From left to right: champagne glass, sherry, Paris glass, cocktail glass.

Western etiquette:

1, dress

It is common sense to dress appropriately when eating in a restaurant. When going to a high-end restaurant, men should dress neatly; A lady should wear a suit and shoes with heels. If formal attire is required, a man must wear a tie. When entering the restaurant, the man should open the door first and invite the lady in. We should let the ladies go ahead. When sitting and serving, ladies should give priority. Especially for group activities, don't forget to let the ladies go ahead.

2. Sit down

The most suitable sitting position is to sit from the left. When the chair is opened, the body will stand up straight at a distance that almost touches the table. The leader pushes the chair in, and the legs bend and touch the chair behind, so you can sit down. When eating, your upper arms and back should lean on the back of the chair, and your abdomen should keep a fist distance from the table. It is best to avoid sitting with your feet crossed.

Step 3 choose wine

In high-end restaurants, bartenders who are good at tasting will bring wine lists. For people who don't know much about wine, it's best to tell them the dishes they choose, the budget and the taste of their favorite wine, and the master bartender will help them choose. If the main course is meat, it should be served with red wine and fish with white wine. Before serving, you might as well have a glass of light wine such as champagne, sherry or Jill.

Tip: the combination of wine and food

Sour taste: You may have heard that wine can't go with salad, because the acid in salad greatly destroys the mellow taste of wine. But if salad and sour wine are used together, the acid contained in wine will be decomposed by lactic acid of salad, which is of course an excellent match. So you can choose acidic wine and acidic food to eat together. Acidic wine with salty food tastes good.

Sweetness: When dining, you can also choose dessert according to your personal taste. Generally speaking, sweets will weaken the taste of sweet wine. If you choose Chattonny in California with a small piece of grilled swordfish, the wine will be very sweet. However, if you put salad on fish, the fruit flavor in wine will be much less. Therefore, when eating desserts, desserts with high sugar content will cover up the taste of wine and lose its original flavor. You should choose a slightly sweeter wine. Only in this way can the wine keep its original flavor.

Bitterness: Still use the principle of "personal preference". Bitter wine and bitter food will reduce the bitterness. So if you want to reduce or eliminate bitterness, you can mix bitter wine with bitter food.

Salty taste: generally, there is no salty wine, but there are many wines that can reduce the salty taste of salty food. Many countries and regions in the world use lemon juice or alcohol when eating seafood such as fish. The main reason is that acid can reduce the salinity of fish and make it more delicious.

4. Order food

The formal order of serving a full set of western food is: 1 appetizer and soup 2 fish 3 fruit 4 meat 5 cheese 6 dessert and coffee 7 fruit, as well as aperitif and table wine. There's no need to order them all. It's impolite to order too much and not finish it. A slightly standard restaurant welcomes guests who only order appetizers. Appetizers, main courses (fish or meat) and desserts are the most suitable combinations. Ordering is not an appetizer, but a favorite main course, and then a soup suitable for the main course.

5. napkins

After ordering, before the appetizer is served, open the napkin, fold in one third, and let two thirds lie flat on the leg to cover the leg above the knee. It's best not to stuff napkins into the neckline.

6, the use of tableware

British people and Americans have different eating habits. When eating meat and vegetables, the Englishman holds a fork in his left hand, with the tip of the fork facing down, and ties up the meat and sends it to his mouth. If it is cooked, they will put it on a fork and send it to their mouth with a knife. Americans cut meat in the same way, then put down the knife in their right hand, put on a fork, put the fork tip up and insert it under the meat. Instead of using knives, they shoveled up the meat and sent it to their mouths to eat. When eating, scooping it up with the back of a fork does not violate table manners, but it does look unsightly. When eating rice and other dishes, you can naturally turn the fork to the front and scoop it up, because the concave part of the fork is designed for this purpose. At this time, you can also use a knife to assist the dining action. When scooping the dishes on the plate, use a knife to prevent the dishes from scattering outside the plate, so as to scoop the dishes on the plate clean. If there are dishes with sauce, you can also scrape the sauce with a knife, and then send the dishes and information together with a spoon or a spoonful of sauce. It's a mistake to fork it up and then pour the sauce on it with a spoon, because in this way, when the food is delivered to your mouth, the sauce will drip everywhere and make a mess. When scooping vegetables with a fork, hold the fork in your left hand, put the food in the fork belly on the front of the fork and send it to your mouth. If you don't need a knife, you can eat with a fork in your right hand in a relaxed occasion with friends. Rice should be scooped with a fork belly instead of a fork back, which makes it easier to eat and more elegant and natural. When the flour and rice in the dish gathers, it can be blocked with a knife and then scooped up with a fork. You can also use a spoon instead of a knife. Gather the dishes on the spoon with a fork, and then send the food into the mouth with a spoon. The use of a spoon for sauce is the same as that of a general spoon. You should use a fork to push the dish onto the sauce spoon, instead of fork the dish and pour the sauce with the sauce spoon, because the latter is against etiquette.

Tip: How to hold it?

If you don't know if you should eat with your hands, follow the master. Remember: when food is put on a shallow plate, put it on your own plate before eating. Here are some foods you can eat with your hands: corn with a core, ribs, clams and oysters with shells, lobsters, sandwiches, dry cakes, biscuits and some fruits. Crispy bacon, frog legs, chicken wings and ribs (informal occasions), potato chips or chips, radishes, olives and celery.

Sandwiches should remember that small sandwiches and toast are eaten by hand, and the bigger ones should be cut before eating. A hot sandwich with gravy needs a knife and fork. Take bread for example, you can test whether a person is educated or not. But as long as you remember to cut the bread or egg roll in half or small pieces before buttering it, you can easily pass the test. Cookies don't need to be broken Use the butter knife on your plate, and oil it on the plate or on the top of the plate. Put the butter knife slightly to the right. Put your hands outside the edge of the plate to keep it clean. Hot toast and buns should be oiled immediately. You don't have to break the bread, you can spread butter on one side of the bread. Cut the Danish cake (sweet egg roll) in half or four and a half. Wipe it clean before eating.

How to eat bacon is very simple. You should eat bacon with fat with a knife and fork. If the bacon is crisp, chop the meat with a fork first, and then eat it with your hands.

7 dessert and fruit after dinner

Ice cream is usually eaten with a small spoon. Use forks and spoons when eating cakes or pies or as part of a meal.

Eating fruit pies usually requires a fork. But if the host provides you with a fork and dessert spoon, fix the pie with a fork and dig it with a spoon. You need to eat the pie with a fork unless there is ice cream on the pie, in which case, both the fork and the spoon should be used. If you eat cream pie, you'd better use a fork instead of your hands. To prevent the filler from leaking from the other end.

Cook pears with a spoon and fork. Fix the pear vertically with a fork, and dig it into small pieces with a spoon. Forks can also be used to rotate the cooked pears, so that the digger can eat the pears. If there is only one spoon, turn the plate by hand, leave the pear core in the plate and scoop out the sugar juice with a spoon.

Fruit sorbet can be eaten with a fork if it is meat, and with a spoon if it is dessert.

Stewed fruit You need a spoon to eat stewed fruit, but you can use a fork to stabilize large pieces of fruit. Spit the nuts of cherries, prunes and preserved plums in a spoon and put them on the edge of the plate.

8. Drinking etiquette

Alcohol service is generally that the waiter is responsible for pouring a small amount into the sprinkling cup, so that the guests can identify whether the quality is wrong, just as a form, take a sip and answer well. Then, the waiter will come and pour the wine. Don't start taking the cup at this time, but put it on the table for the waiter to pour. The correct posture is to hold the foot of the cup with your fingers. In order to prevent the temperature of the hand from increasing the temperature of the wine. Hold the foot of the cup with your thumb, middle finger and forefinger, and put the little finger on the bottom of the cup to fix it. When drinking, you should never inhale and drink at the same time, but tilt the glass, just like putting wine on your tongue. Shake the glass gently and let the wine come into contact with the air to enhance the mellow taste of the wine, but don't shake the glass violently. In addition, it's impolite to drink in one breath, look at people through a cup when drinking, drink with a cup, drink while eating, and print lipstick on the edge of the cup. Don't wipe the lipstick mark on the rim of the cup with your fingers. You'd better wipe it with a paper towel.

In business activities, we often meet drinking occasions. Here are the steps to open the wine:

1, open the wine. Cut the seal along the protruding circle of the bottle mouth with a knife, and clean the bottle mouth with a cloth.

Insert the screw of the bottle opener into the center of the cork and turn it slowly. For example, with a butterfly-shaped bottle opener, when the screw gradually enters the cork, the handles on both sides will gradually rise. When the handle reaches the apex, gently pull down and pull out the cork. Pull down the handle so that the claws at the other end can buckle the bottle mouth, then slowly lift the handle and pull out the cork. When opening a bottle, if the cork breaks, please use the "two-clip bottle opener" to clip it out.

2. Open champagne sparkling wine. The opening method of shaking champagne bottles is a dramatic effect in the celebration banquet, which is both wasteful and unprofessional.

The formal opening method is as follows: tear the aluminum foil envelope. Hold the cork with one hand, and turn the barbed wire that holds the cork with the other hand.

Tilt the bottle slightly outward, but don't point it at people. Hold the bottle stopper with one hand and slowly rotate the bottle body with the other.

Pay attention to control the sound of cork pulling out and ejecting. The quieter the better. Because the pressure inside the bottle is greater than the pressure outside the bottle, sometimes the cork will pop up, so always put your hand on the cork to avoid popping up and hurting people.

To get a wine, you must first turn it upside down to see if there is any precipitation. Sedimented wine is not necessarily bad, but it can be seen that the winemaker is not skilled enough in the process of mixing wine. Then look at the viscosity and bubbles of the wine under the color reflection of the bottle, and bubbles appear without shaking, which proves that the wine has gone bad.

Pull out the cork with a bottle opener. If you are interested, you can observe the quality of the cork. If it is a dense oak cork, the date of filling and the name of the manor are on the cork, which proves that this wine has a certain grade.

Not suitable for drinking directly after opening a bottle. Usually, you need to wait for the wine to mix with air for about half an hour to 45 minutes, and pour the wine into a colorless and transparent glass by bottle pressing. If it is a relatively new wine, there may be more bubbles during pouring.

Shake the glass gently to see if there is wine hanging on the glass. If it is mellow wine, the phenomenon of hanging cups is more obvious. Check the richness of the wine through the glass under the lamp. If it is a full-bodied wine, it should be translucent, dark but uniform in color.

The phrase "as time goes by" is very problematic. According to the truth, the earlier ordinary wine is bottled, the better, while in oak barrels, if the conditions are properly controlled, the later it is drunk, the better. Therefore, there is a saying in France that "drinking immature wine is more sinful than infanticide".

Moreover, for red wine, its color has not become lighter with the passage of time, mainly because its red color is mainly composed of tannic acid and grape skin pigment. The sooner it disappears, it proves that there is something wrong with the brewing quality of wine. For liquor, except for Burgundy, which has obvious color change with time (under certain temperature and humidity conditions), wines produced in other regions do not completely follow this law.

Wine needs to be smelled, but this is only for the master, because he knows the difference between different producing areas, different varieties and different manors. There will be many different flavors in it, such as oak, fruit wood, sulfur and cinnamon. But novices should have a rough feeling, that is, harmony, which can be noticed at the same time when tasting.

Usually white wine is not astringent, and red wine is a little. If a bottle of red wine is not astringent, there may be two reasons:

First, this is a bad bottle of wine;

Second, congratulations, you got the highest score with very good harmony.

The labels of French wines are both idyllic and full of ancient traditional styles. Even if a trademark is composed of letters of different sizes, when it may represent a certain point on the map and a vineyard, it will make people who are willing to collect and appreciate wine labels feel curious and fascinated.

Different from all kinds of wine labels, French champagne labels adopt minimalist design, which is reflected in the main label that only provides identification information, and even includes signs showing the winery and family emblem. Its main body, back and neck labels set each other off, with light structure and heavy colors. Combined with the heavy and deep bottle body, it creates a solemn, classic and precious style. On the whole, it still embodies the aesthetic view of harmony and unity between classical and modern, commodity and art.

A well-designed wine label usually contains basic announcement information. Not only can you know the type, grade and place of origin of wine, but you can also know the addresses of winemakers and bottlers, what kind of grapes wine is made of, alcohol content and so on. Just as the earliest ancient Egyptians marked the names of vineyards and grape growers on the jars as the first label, the labels should first give people information, and then carry out artistic and image design and composition according to the wine producing areas, life and cultural customs. Among them, designers' own styles and preferences can be brought into play.

Major label, minor label and neck label are the characteristics of all sparkling wines in France, while the labels of non-sparkling wines only include the first two. The main label is indifferent to self-esteem, not rendering, making people clear at a glance; Substandard in one place, willing to be the consultant of the main body and supplement the details; The neck label has a distinct personality.