First of all, it must be the original bottle. There may be problems with domestic filling management, or problems may arise during transportation.

You can buy good wine for 200-300. However, Spain, Australia, Chile and other countries are more cost-effective. You can get good ones in this price range. It is definitely not available in Bordeaux, France, a classified winery in this price range. Intermediate banks are also somewhat dangerous. You should be able to buy high-end Bordeaux AOC. The wine label says Appellation Bordeaux Controlee.

In addition, the identification method is very complicated. Paste an article for you. See the reference materials for details.

1. Observe the wine label

The wine label is the archive of a bottle of wine. We can understand the story of the wine through it; and the design of the wine label can also reflect the style of the wine. Characteristics (depending on the winemaker's preference). Generally, relevant national departments will make detailed regulations on what should be stated on wine labels; basically, the better the wine, the more information about the wine will be marked on the label, but this is not the only guideline.

Wine labels generally indicate the following:

Trademark grape variety (proportion) Production area, brewing year, packaging year

Wine name, alcohol content, bottle The characteristics of capacity wine are specially designed

Brewery name and address Packaging plant name and address

Note: For some professional tasting activities, relevant personnel are not allowed to know before the end of the tasting activity Anything on a wine label.

2. Breathing of wine

Before tasting, the wine is usually transferred to another container. In addition to separating the wine from the sediment produced in the bottle, it also One important reason is to let the wine "breathe." Because before drinking a bottle of wine that has been stored for a long time, in order to better bring out its characteristics, it is an essential procedure to let it come into contact with the air; just like a person who has been in the dark for a long time has a certain time when he first sees the sun. The adaptation process is the same.

Generally, the breathing time of wine ranges from 0.5 to 2 hours depending on the characteristics of the wine.

In addition, like fresh wine, there is generally no need to change the container, but it is still necessary to open the bottle and let it breathe for a period of time before drinking.

3. Wine serving temperature

The optimal drinking temperature of wine varies depending on its product characteristics. In order to allow the wine to fully display its characteristics and bring maximum pleasure to the taster, pay attention to the temperature of the wine when serving it.

The following are the approximate suitable temperatures for various wines:

Rich red wine (long-term storage) 15-20 degrees Celsius

List of red wine (fresh Drinking) around 12 degrees Celsius

Dry white wine and rosé wine 10-12 degrees Celsius

Sweet white wine, sweet rose red wine

Champagne and other sparkling wines Around 5 degrees Celsius

A special ice bucket and thermometer will come in handy at this time.

4. The order of wine tasting

In the process of wine tasting, it is often impossible for us to taste only one wine. There are usually wines with different varieties and characteristics that need to be tasted in sequence; so in order to Minimize the masking of flavors between wines, and the order of tasting is also very important.

The general procedure is to add white wine first and then red wine, aged wine first and then fresh wine. Generally speaking, the principle of taste is light first and then heavy, delicate first and then strong.

5. Preparation of wine glasses

To appreciate the aroma and charm of wine, a suitable wine glass is indispensable. In addition to being used to hold wine, the most important function of a wine glass is to show you its charming body and color, and at the same time, it also allows the wine to breathe optimally and gather the aroma.

Therefore, a good wine glass should be: colorless and transparent, uniform and thin, with a high base, large capacity and a relatively small mouth.

The commonly used wine glasses include: Bordeaux glasses, ball glasses, Paris goblets, Burgundy glasses and Alsace glasses.

2. Tasting of wine

Tasting wine requires the use of three senses: vision, smell and taste.

1. Vision

The first step in evaluating a wine is to simply look at it, which starts when the wine is poured; after serving the wine, the taster should hold the glass in hand Observe with your feet at a 45-degree angle and at a suitable distance; then shake the wine glass to observe the flow of the wine on the wall of the glass (wine column). The ideal environment is to look at a white flat surface in good light.

By observing the clarity, color and intensity of the wine, the characteristics of the wine can be initially reflected.

2. Smell

The use of smell is very important in tasting. It captures and analyzes aromas more than taste.

After the wine has been poured into the glass and it has settled, you can smell it for the first time, then shake the glass and smell it again (combined with vision).

Good tasters can basically determine the characteristic quality of wine after visually and olfactory understanding of wine.

3. Taste

In order to confirm the sense of sight and smell, and to get a comprehensive feeling, we also need to use our tongue and mouth to taste the wine.

When tasting, drink an appropriate amount of wine, preferably to cover the entire mouth, and stir the wine thoroughly with your tongue to appreciate the structure and aroma of the wine; inhale through the nose in the middle to make the characteristics of the wine clear. More obvious.

Finally, spit out or drink the wine and appreciate the aftertaste. The process from when the wine enters your mouth to when you drink it takes about 10-12 seconds.

Movements in the mouth

After the wine is drunk, the tongue stirs with slow movements, allowing the wine liquid to fully contact the tongue, upper palate, lower jaw, inner cheeks and base of the tongue. .

After chewing the wine with your tongue, swallow one or two small sips, and then inhale some air into your mouth to make the aroma of the wine more intense. (When inhaling, the shape of the mouth is similar to the English letter "F". The suction force is gentle and not too strong to avoid choking in the throat.)

When the wine acts on various taste sensing areas in the mouth, this You should focus on experiencing and recording the structure (alcohol, acid, tannin, etc.) and true taste of the wine.

The retention time of wine in the mouth

Depends on the quantity and quality of the wine in the mouth. Experts recommend keeping wine in your mouth for about 15-20 seconds. If you hold wine in your mouth for too long, the wine will gradually become diluted with saliva.

General procedure:

Serve wine (pay attention to observation) - observe and smell the aroma - shake the glass, observe and smell the aroma again - taste in the mouth - aftertaste - write a tasting record

Rough scoring standards and precautions:

There are several general standards for wine tasting scoring, including 10-point system, 20-point system and 100-point system.

Here is an overview of the 100-point scoring system. The distribution of 100 points is:

Appearance 20 points - (color and transparency 10 points each);

Aroma 30 points - (aroma intensity and quality account for 15 points each, judged by smell and lip sense);

Taste 40 points - (components include the sugar content, acidity, and body of the wine) and aftertaste, etc.);

Variety typical characteristics - 10 points (the same applies to blended wines).

The scoring results are used to compare and determine the grade of wine samples: excellent, good, passing, failing and inferior.

3. The use of vocabulary during the tasting process

Color

White wine: light yellow, straw yellow, green straw yellow, yellow, dark yellow, Amber yellow, golden yellow, lead color, brown (the older the wine, the darker the color)

Red wine: bright red, ruby ??red, red, dark red, dark red, purple red, tile red, brick red , brown-red, brown, black-red (the older the wine, the lighter the color)

Wine body transparency

Clear, bright, clear, crystal clear, transparent, dull, dim , turbidity, sedimentation (suspended matter), loss of light

Aroma

There are three sources of aroma in wine: grape fruit, fermentation and aging. Currently, more than 10,000 aromas have been found in wine. There are 500 kinds of fragrance substances, and the common method is to divide them into eight categories.

Fruit scent: cherry, raspberry, strawberry, green apple, pineapple...

Flower scent: rose, rose, lilac, lily...

Plant (mineral) smell: grass, mushroom, granite, butter...

Baking smell: toasted bread, roasted coffee beans, biscuits, tobacco...

Animal smell: Game, fox, raw meat...

Chemical smell: sulfur, rust, oxidation...

Spicy taste: pepper, ginger...

Tree smell: vanilla, pine, oak...

According to the source and formation of the aroma, it can be divided into three major categories

One type of aroma (fruity or variety aroma) ): Mainly belongs to floral, fruity, plant and mineral smells

Second type aroma (wine or fermentation aroma): Mainly belongs to chemical smell

Third type aroma (mellow or aged aroma) ): Mainly include animal aroma, balsamic aroma, roasting aroma (mainly the aroma formed by tannin changes or dissolved oak components and spice aroma, etc.

Taste and balance

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Because each wine will have different varieties and brewing methods, the residual sugar, acidity, bitterness, alcohol, aroma and other factors that affect the quality of the wine will have different feelings.

Words used to describe the body of a wine are: mature, mellow, soft, pleasant, balanced, tingling, bubbly, full, thick, light, delicate, young, bland, thin, rundown, bitter, hollow, raw

The above descriptions are for reference only. As long as you use the correct method and experience it carefully during the actual tasting process, you will be immersed in the charm of wine and get the greatest physical and mental enjoyment.