VIN DE FRANCE (meaning: French red wine.)

LOUIS RAYNARD (wine name, brand name)

2008 (grape picking year, fermented and brewed After storage, bottling is usually done in the following year)

VIN DE PAYS DE L'HERAULT (Vins de pays, a regional table wine produced in the Hérault region of Langdoc, France, referred to as VDP grade, in France It belongs to the third level in the legal classification system. The highest level is the legal production area wine AOC, followed by excellent regional table wine VDQS, regional table wine VDP, and daily table wine VDT. The Langdoc production area has an ancient wine tradition and is diverse. With its natural conditions and wide variety, it produces a wide variety of wines, currently mainly regional table wines)

MIS EN BOUTEILLE PAR LG.A F 33540-GIRONDE (produced by Gironde). A certain winery is bottling. The most advanced bottling method is: MIS EN BOUTEILLE AU CHATEAU, which means winery bottling, reflecting the level of pure French origin red wine)

PRODOUIT DE FRANCE ( Produced in France, the correct spelling in French is PRODUIT DE FRANCE)

The Rondoc region is a large production area in France, and the wine it produces is also very common in the country. Judging from the Chinese label, the selection and ratio of grape varieties for this wine is a relatively common and classic French blend. The complexity of the wine is higher than that of wines made from a single grape variety. But generally speaking, wines from the Langdoc region are not as complex as Bordeaux wines. The wines are relatively simple and easy to drink. Generally speaking, the fruity aroma in the mouth is stronger, and the taste is smooth, well-proportioned and pleasant. The retail price of Langdoc VDP in China is generally 50 to 100.

PS: Attached is a simple introductory wine tasting tutorial:

1. Appearance

1. Tilt the cup containing the wine sample 30 degrees to 45 degrees. , observe the color of the wine against a bright white background;

2. Note down the following:

Clarity (whether there is turbidity) of the red wine

Hue (dull or bright) and chroma (intensity of color or amount of pigment)

Viscosity (degree of resistance to flow)

Activity of foam (mainly sparkling wine)

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2. Aroma in the glass (in-glass)

1. Before shaking the glass, put each sample in front of your nose and smell it;

2 , feel, learn and record the characteristics and intensity of the aroma;

3. Shake the wine glass to completely release the aroma substances in the red wine;

4. First smell and shake at the mouth of the glass The aroma behind the cup, and then smell the aroma in the cup deeper;

5. Feel, learn and record the characteristics and intensity of the aroma;

6. Use the above method to treat other Smell the sample;

7. Enter the step of tasting the red wine.

Classic wine tasting method of red wine

3. In-mouth feeling

a, taste and mouth feeling

1. Take a moderate sip of the sample wine (6-10ml)

2. Let the red wine swirl in the mouth so that it contacts the tongue, palate and all surfaces in the mouth

3. Write down the different feeling parts of different tastes (sweet, sour, bitter), when they were felt, how long the feeling lasted, and how the feeling and intensity changed

4. Concentrate Pay attention to the following five oral feelings: astringency, tingling, wine thickness, temperature and heat

5. Record these feelings and the comprehensive feeling they give when combined with each other< /p>

b. Odor

1. Record the smell of red wine in the mouth at a higher temperature;

2. Inhale to let the air pass through the red wine in the mouth. Promote the release of aroma substances in the wine and feel the released aroma;

3. Focus on experiencing the characteristics of these aromas, and record all the differences in the aromas felt in the mouth and in the wine glass.

c. Aftertaste

1. Let the gas inhaled in the above steps stay in the lung cavity for 15-30s

2. Swallow the wine, or Spit it into the prepared container

3. Exhale the smell of the wine after it has been warmed through the mouth through the nose

4. Feeling the aroma in this way is defined as The aftertaste of wine; it can usually only be experienced in the best and most aromatic red wines

IV. Aftertaste

1. Concentrate on the lingering taste in your mouth Dual feelings of smell and taste

2. Compare with previously recorded feelings

3. Record their characteristics and duration

5. Repeat Tasting

1. Starting from the second step, step 3, shaking the wine glass, re-evaluate the aroma and all other feelings brought by all the wine samples - theoretically repeated several times, with intervals of More than 30 minutes;

2. Feel the persistence and development of each wine sample, the changes in flavor and intensity;

Finally, the pleasure and complexity of red wine A comprehensive evaluation of sex, subtlety, elegance, strength, balance and unforgettableness. Once you have some experience in wine tasting, you can try to evaluate the potential of red wine—that is, the possible changes in the flavor characteristics of the wine after aging or storage for a period of time.