Drop a small amount of red wine on a white paper towel and observe the traces left by the red wine after being absorbed by the paper towel. If there are no traces of red, the wine will be more pure. If you see that the color of the wine trace is light but uniform, it means that the wine is not pure enough. If there is blush in the middle, which is light or colorless, it is possible to participate in fraud.

How to distinguish red wine from its aroma? Aroma analysis is an essential part of wine tasting.

When analyzing the aroma of wine, the following steps are usually needed:

Pour 1/3 volume of wine into the cup for the first time, and analyze the aroma of wine at rest. Breathe in the air in the glass slowly when you smell the fragrance. In the meantime, it should be noted that when lifting the glass, you should try to avoid shaking, and your nostrils should be close to the liquid level to smell the fragrance. The first time I smelled the fragrance, it was very weak, because I only smelled the most diffuse part of the fragrance. Therefore, the results of the first smell can not be used as the main basis for evaluating the aroma of wine.

After the first smell, shake the wine glass to make the wine move in a circular motion to promote the release of volatile substances of the second smell. The second aroma includes two stages: the first stage is to smell the aroma immediately after the "disk" with static liquid level is destroyed. This shaking can improve the contact surface between wine and air, thus promoting the release of aroma substances. The second stage is to shake and smell the aroma. The circular motion of the wine makes the inner wall of the wine glass wet, and makes its upper part full of volatile substances, making its aroma the strongest and most elegant.

Good wine is not only balanced in taste, but also pleasant in aroma, rich and rare, with both personality and style. In the process of smelling the aroma for the second time, we also need to pay attention to the concentration of wine aroma. If the aroma is rich and complete, it means that the wine is mellow; On the other hand, if the aroma is light, or there is no aroma, it is light, tasteless and light.

1, color: depending on the color of the wine, it is best to have a white background-napkin or linen tablecloth-and put the glass in front. The colors of red wine are: purple, ruby, red, brick red, reddish brown and brown. Color will tell you a lot about wine. For example, red wine will lose its color after aging. There are basically several reasons why the colors of red wine are different from each other:

Its age.

Different grape varieties have different colors.

This wine is aged in wooden barrels.

2. Shake: Why shake the wine? In order to let oxygen into the wine. The shaking will release vinegar, ether and acetaldehyde, which will react with oxygen and make the wine fragrant. Everyone is good at shaking wine. You can do it in any way you want-with your left hand, right hand and fingers. ...

3. Smell the wine: Now that you have shaken the wine to release the aroma, what does the wine smell like? What kind of fragrance does it have? Accurately pointing out the meaning behind the smell of wine is to enable you to identify some characteristics of wine. The following adjectives are often used to describe the smell of wine: sour, stale, aromatic, insipid, astringent, fresh, rich, warm, bitter, attractive grape, burnt, green, sulfur, faint, faint, clear, mature, metallic, vanilla, cork, musty.

4. wine tasting: for most people, wine tasting means taking a sip of wine and then swallowing it quickly, but in fact it is not called wine tasting. Wine tasting is related to the taste buds of the tongue. Taste buds are all around the mouth, on both sides of the tongue, on the back of the tongue and on the tip of the tongue, and extend to the bottom of the larynx. If you drink like most people, you will ignore all those important taste buds. There is a proverb in the wine industry: "Buy wine with apples; It's cool to sell wine with milk. Apples will show the defects in wine, while cheese will tend to soften the smell of wine and leave you a more pleasant taste. What should I think of when tasting wine? Pay attention to the most important taste sensations and their positions on the tongue. You can only feel four flavors-sweet, sour, bitter and salty-but you can smell more than 200 different smells.

5. Aftertaste: When you have a chance to taste wine, sit for a while and savor the wine. Think about your experience just now, and then ask yourself the following questions to help you deepen your impression. This wine:

Light, medium rich or rich?

Is the tannin too strong or too astringent? Have a good time? Still no tannins?

How long does the aftertaste last?

Every wine bottle has a label, and the position and letter size of the label are strictly regulated. There is a wealth of information on the label. Reading them carefully can help us understand their quality. Experienced people can get a general idea of the taste of this wine just by looking at the label.

The label will generally indicate the origin, grape variety, year, bottling place and classification. Only the wine with the origin and year marked on the trademark can be a good wine; If A.O.C is found on the label, these three letters have ensured that it is the best place of origin and the most authentic raw material. The most famous grape producing areas often indicate the words "Grand Cru" on their labels.

To understand wine, we must first know how to choose wine, including red wine, white wine or rose wine, Burgundy burgundy wine, dry Alsace wine or Bordeaux wine, wine from Yi Zheng de Pearce, or wine from A.O.C; ; You should also know how to keep wine, how to drink it, when to drink it, what temperature it tastes best, what dishes to go with and how much to drink. In order to share with you better, you should also know how to judge wine.

France has a strict and perfect wine grading and quality management system. Planting area, soil quality, climate, arrangement and variety of vines, planting method, brewing method, preservation method, bottling method and harvest of the year are all factors that need to be considered when rating. Identification method of wine

First, look at the appearance of the bottle.

See if the bottle label is clearly printed? Is it fake or copied?

See if there is anything wrong with the bottle cap. Is there any sign of being opened?

See if the international bar code on the label on the back of the bottle starts with three words: the French international code is 3.

See if there is a Chinese logo on the label on the back of the bottle: according to Chinese laws, all imported food must be labeled in Chinese. If there is no Chinese label, it may be smuggled and imported, and the quality cannot be guaranteed.

Second, look at the wine.

See if the color of wine is unnatural?

See if there is any unknown suspended matter on the wine. (Note: A little precipitation at the bottom of the bottle is a normal crystal)

When the wine goes bad, the color becomes cloudy.

Third, look at the wine stopper sign.

Open the bottle and see if the words on the wooden wine stopper are the same as those on the bottle label.

In France, wine bottles and wine stoppers are special.

Fourth, smell the wine.

If wine smells like nail polish, it will go bad.

Fifth, taste wine.

After drinking the first sip of wine, when the wine passes through the throat, the normal wine is smooth, while the problem wine has a stimulating feeling.

It is not normal for the smell left in the mouth to have a chemical smell or a foul smell after swallowing wine.

3. The wine taster appraises the wine in order to give a fair evaluation, while most people appraise the wine in order to buy it. They have different purposes and different starting points, one from the perspective of judges and the other from the perspective of consumers. Because of the different starting points, the standards of taste identification vary greatly. Although sommeliers are professional and have a dazzling aura on their heads, some of their identification methods may not be very helpful to our usual wine purchase. There is a simple reason. Wine critics often face some top wines, and the starting point is very high, regardless of factors such as price purchase. We consumers are not. What we are facing is the uneven wine market. If you are not careful, you may buy fake wine, or you may be fooled by the seller and spend money! Those who have just started drinking should have some experience. In my last article, I mentioned the concept of fineness of wine and suggested that fineness of wine can reflect the quality of wine. Many friends are also concerned about how to identify the color of wine. Let me talk about how to identify the color of wine when buying wine at ordinary times, hoping to inspire novices!

For experienced drinkers, it is very easy to see the color of a wine, and sometimes you can draw a conclusion directly from the color without tasting, which is the result of long-term accumulated tasting experience and deep understanding of wine. The quality of wine is not difficult for beginners. As long as we have a sense of wine quality and master several methods, it will be easy to do it after a period of exercise!

Judging the color of a wine, even if you don't ask the year or the place of origin, it is easy to judge the approximate color of this wine only by the color and taste of the wine and the sober-up experiment! In this way, let me first introduce the color identification method of dry red wine that we often drink. The first is color. Generally, the thicker the dry red, the higher the color. This is because the higher the quality of wine grapes, not only other effective components will increase, but also the pigment in the grape skin will increase. Therefore, some wine grapes, such as Cabernet Sauvignon, Sheila and Merlot, will become darker with the increase of color. Some friends may not agree with this, and may say that the color of wine comes from grape skin. As long as you soak the skins for a long time in the process of wine brewing, the problem will be solved! In fact, we only know a little about this statement. Now domestic dry red brewing enterprises will not waste the pigment in grape skin, and can't wait to extract the final pigment from grape skin. Dry red produced by some low-quality grapes, no matter how the skin is soaked, the wine is like mixed with water, and the color is very light. It should be mentioned here that the color of wine will generally fade after long-term aging, from the original purple to brick red. Wine is not aged for the sake of aging. The purpose of aging is to get a better taste. Some wines with low color will not become aged wines even after aging. Let's just say that this wine is oxidized and has no drinking value.

Tasting test method of dry red wine color: When testing the color of dry red wine, we should first relax its aesthetic requirements, and first master some basic knowledge of dry red wine brewing and the current production situation of wine in the world. Generally, the higher the quality of wine, the higher the content of tannin, sugar, phenolic substances and other effective components, the more bitter the taste of these wines will be, and the stronger the wine will be. Our favorite dry red wine with rich and elegant taste is actually the result of long-term aging of this high-quality wine. The aging process is also the process of wine changing from raw and strong body taste to soft and elegant taste. Knowing these basic knowledge, it will be much easier for us to judge the color of wine! According to the body feeling of wine, the stronger the taste of wine, the softer and richer the aftertaste and the higher the color of wine. Comprehensive evaluation of the color of dry red wine. When we taste wine, we sometimes use some metaphors. The initial somatosensory sensation is described as the head, and the aftertaste is described as the tail, so there are descriptions of short head and long tail, heavy head and light tail. Judging the color of a dry red can be comprehensively judged according to the feeling of the head and tail and the common sense of weighing. Because the fineness of wine is a very abstract concept to describe the quality of wine, the fineness is also relative, and it can be better understood only by comparison. In our daily wine tasting, we'd better find a wine for ourselves as a reference standard, and then remember the feeling after tasting this wine and judge it by comparison. There is another way to test the color of wine, which is also very effective, that is, sober up test.

Sobering up is to let the wine come into contact with the air artificially. You can open the cork or put it in the decanter. The test time can be several hours or a week. Some wines with lower color can be drunk immediately after opening the bottle, but if the rest of the wine is left for the next day, it will become difficult to swallow at all. This is because with the weakening of tannins in wine, the defects of wine are fully exposed. Some wines with high quality and short aging time are not. With the prolongation of sober-up, tannins become softer and richer in aftertaste, and some will feel a little sweet and taste better and better.

We can also provide some guidance for the storage of purchased wine through the color test after sobering up. Wine with high color can be stored more casually. The higher the temperature, the faster it matures. Wine with low color should be drunk as soon as possible.

In recent years, the world wine industry has been blindly expanding, especially some new world wine industries, suffering from the cost pressure of inventory backlog. Some high-quality wines have a short aging time, and some even leave the factory in a hurry in one year. This part of the wine is generally low in price and bitter when opened, but the taste will be greatly improved after sober up or storage.

We have a sense of wine quality, identification methods and standards. After a period of exercise and referring to the price of wine, you can buy yourself good and cheap wine.

The above are some identification methods of dry red wine I introduced. In fact, when we understand wine knowledge, we should use our brains more, learn comprehensive analysis, oppose rigid dogma and avoid mechanically copying some wine common sense. Each of us has different taste preferences in our living environment and different understandings of wine preference standards, but the quality of wine is not contradictory to these. Some friends have been tasting wine for many years, and some have even been to wineries. However, between wine producers and us, like a magician and the audience, it seems transparent, and there are always some things we don't know! Some dogmatic things in wine knowledge sometimes cover up the defects of some low-quality wines, and selling low-quality products to those unscrupulous manufacturers and merchants brings seemingly reasonable excuses, which is not conducive to the healthy development of the wine market. At present, most of China's wine culture originates from European wine powers, and it is these countries that finally benefit from the spread of this wine culture. Although I never advocate exclusion, more importantly, we should buy products that are worth the money.

The concept of fineness of wine is a hard index to reflect the quality of wine. Every wine consumer constitutes the wine market in China, and our understanding of wine will directly promote the development of the wine industry. If we analyze the relationship between wine industry and wine culture, the differences between China and Europe can be summarized as follows: Europe has developed splendid wine culture from wine industry, while China is promoting the development of wine industry. China's wine culture will become more important.

4. Look at the label and distinguish between original juice wine and semi-juice wine. It is impossible and absolutely impossible to add white sugar or potassium sorbate to the wine with the original juice content of 100%. It should be said that you can't add anything to the whole juice. If sugar is added to the whole juice wine, its alcohol content will be improved; Potassium sorbate should not be added, because potassium sorbate is a preservative and a chemical substance. Adding potassium sorbate to whole juice wine will destroy the composition of wine, thus affecting the quality of wine. If a red wine is labeled with whole grape juice, white sugar and potassium sorbate, it should undoubtedly be semi-juice wine.

Look at the appearance. You want to buy a clear, transparent and shiny appearance, with the same color as the wine name and natural and pleasing color; The fragrance is balanced, coordinated and integrated, and the fragrance is elegant and pleasant; Wine with pleasant and soft taste, full body and long aftertaste. Don't buy it, it's cloudy and dull, the color doesn't match the name of the wine, it has no natural feeling, the color is gorgeous, and it has obvious artificial color feeling; It has outstanding and violent fruit fragrance (with essence), outstanding alcohol smell and other peculiar smells; A wine with peculiar smell, outstanding special fragrance, thin body and no aftertaste.

Another way to distinguish between true and false wine is to add hydrochloric acid and sodium hydroxide to the wine. The color of high-quality wine will darken when it meets acid, but it will return to its original state after adding alkali. Bad wine will not change color if it is added with acid and alkali. If there is no acid or alkali at home, you can use white vinegar and edible alkali instead.