Water and sugar are the most important components of grapes, which are the material basis for grapes to be fermented into wine under the action of yeast. Alcohol is the product of fermentation of sugar in grape fruit. Under the current fermentation process, about 17 grams of sugar will increase the alcohol content of every liter of grape juice by 1%. Therefore, the amount of sugar in grape fruit is the factor that restricts the alcohol content of fermented wine.
The content of acid in grapes also has a great influence on wine. In wine, acid not only balances the taste, but also has the function of antioxidation and keeps the wine delicious. In terms of taste perception, moderate acidity will make wine sweet but not greasy, and balance alcohol, sweetness and grape fruit flavor in taste, thus increasing taste comfort.
tannins and pigments also have significant effects on the characteristics and flavor of red wine. Tannin is a good antioxidant. At the same time, its astringency and astringency have created the rich and heavy quality of wine. Moderate and excellent tannins give a wonderful feeling.
The color of wine comes from the pigment in grapes. Grape pigment determines the color temperament of red wine.
Aromatic substances are one of the substances that contribute to the flavor of wine. The more aromatic substances, the stronger the flavor of wine.
Although tannins, pigments and aromatic substances account for a very small proportion in the material composition of the whole grape. But they have a very significant contribution to the characteristics and flavor of wine.
tannins, aromatic substances and pigments exist more in grape skins, so sometimes people think that the thickness of grape skins will affect the color and flavor of wine. The real situation is that grape skins contain these three flavors.
In fact, besides the brewing technology, the content and composition ratio of five elements in grape fruit play a very important role. It can be said that sugar, acid, tannin, aromatic substances and pigment in grape fruit are the index substances to judge the quality of wine grapes. If God now throws a question to domestic wine consumers: What is good imported wine? I believe that a group of people will shake a full glass of wine and answer: Lafite is the best, because it does not seek the best, but seeks the most expensive; While another group of people are afraid to infer: a penny for a penny is definitely expensive; But those who really understand wine will answer meaningfully: good wine is my favorite wine. So what's the difference between two bottles of wine with a difference of 1 in this complicated imported wine country? One: the wine with 1 times worse quality stability < P > Take the local wines of 5, 6 euros and 5, 6 euros in European wine-producing countries as examples, the latter has better quality stability. There must be something good in the wine of 5 or 6 euros, no doubt, but it is difficult to guarantee that the bottle you pick up will not "step on the mine", while the quality of the wine of 5 or 6 euros is relatively stable and the risk probability is low. Two: differences in style
I can only use four words to describe cheap wines-"simple and easy to drink". They are like naive children, not so complicated, and the expression of the characteristics of producing areas, years, wineries and grapes is vague. The wine with a price of 5 or 6 euros is more like a sophisticated politician, complicated, complex and more characteristic, and fully expresses the above characteristics, brewing technology and even the local cultural environment. Three: Grapes
Grapes are nothing unusual for wines with lower prices. As long as they are not grapes with big faults, they can be used for wine making. Wine with a price higher than 1 times is not so "kind". In most cases, it requires higher quality of grapes and the age of vines, even grapes in non-ideal years are not needed, and vines that have not been accumulated for decades are not picked. Those fine wines, which cost hundreds of dollars a bottle, are often like the imperial concubine of that year, who insisted on eating lychees thousands of miles away, instead of picking good grapes one by one. Four: technological links
The high-priced wine is very particular about every link, such as the planting, selection and fermentation process of grapes, as well as the artificial monitoring cost and whether it enters oak barrels for aging. Cheap wines are usually aged without oak barrels. Five: most of the wines with an output of
5 or 6 euros are mass-produced wines, and there are relatively many mechanized operations; However, the wine output of 5 and 6 euros is relatively low, and most of them will invest more people's wisdom and hard work, such as more detailed manual sorting of grapes, later tasting and blending. Most wines with 5, 6 euros or above come from famous families and generally have certain historical background and cultural origin. Even the latest wineries have been favored and praised by well-known tasters. Seven: Aging
Cheap wines don't need to be aged, while wines with 5 or 6 euros basically have aging potential. Eight: Expectation
Generally, drinkers don't expect much from wines of Euro5 and Euro6, but for wines of Euro5 and Euro6, in addition to more complicated wine body, it is expected to bring more tasting enjoyment and even touching. Nine: Function
The wine of 5 or 6 euros can be used with every meal at ordinary times, and can be easily shared with family members, even if it is not good, it will not hurt. However, for wines that are 1 times more expensive than it, more attention will be paid to them, and they will be shared with loved ones and professional drinkers on special days and occasions. Ten: wine with investment value of
5 or 6 euros has no collection and investment value, while some wines with appreciation potential exist in wines with investment value of 5 or 6 euros or more.
From the above, we can conclude that the price difference between two bottles of wine is 1 times. Is it better if it is definitely expensive? Not necessarily. Instead of judging by "good" and "bad", it is better to describe it by "suitable" and "unsuitable". As long as it is the right wine for you, no matter whether it is 5 or 6 Euros or 5 or 6 Euros with a difference of 1 times, the wine that can make you feel extremely happy and surprised is good wine.
Step 1: Taste slowly
Have you ever tasted chocolate truffles slowly? The thick chocolate sauce slowly melts on the tip of the tongue, and the fragrance spreads out bit by bit, gradually filling the whole mouth. Only by tasting slowly can you wake up every taste bud, as well as tasting wine. It takes time to appreciate the nuances of wine, and our taste buds also need time to get familiar with the various flavors contained in wine.
Step 2: Taste while watching
Seeing, smelling and tasting are indispensable in wine tasting. Before tasting at the entrance, seeing and smelling gives us a first impression of wine. If you want to blindly taste a room temperature Rioja white wine (Rioja, its body is like red wine), it is likely to be considered as a red wine; If only one wine is allowed to taste and not smell, all that person can feel is the body and structure of the wine. Therefore, to fully understand a wine, watching, smelling and tasting are three essential links.
Step 3: Visualize the flavor
Visualizing the flavor of wine refers to presenting the wine experience completely in the form of images in your mind and guiding the wine tasting process. For example, when you taste the young Chianti wine, you will feel that the wine is full of rose fragrance, red cherry fragrance, cloves and clay pots, and the red cherry fragrance is stronger than the rose fragrance. At this time, you can create an image of a clay pot filled with roses and red cherry flowers in your mind. When you taste this style of wine again, you will naturally know the origin and style of the wine.
Step 4: Identify the flavor and continue to explore
It is very simple to identify one flavor, but it is not so easy to identify multiple flavors at the same time. Human taste buds are inert. In order to suppress this inertia, once a flavor is identified, it is necessary to continue to explore other flavors. Only by pursuing victory and continuing to explore can your taste buds become more and more sensitive and accurate.
Step 5: Pay attention to the structure and body. Generally, the aroma of wine includes fruit aroma and mellow aroma, and the intensity of fruit aroma is related to the structure of wine. Wine with complex structure is generally more fruity. The wine body will also affect our experience of wine. For example, Viognier white wine gives people a unique greasy feeling in the middle of the tongue, which is the wonderful experience brought by the body. People can often distinguish other wine characteristics, such as minerals and tannins, by rubbing their tongues on the upper jaw. These substances can stimulate your taste buds in different ways and bring you different feelings.
Step 6: Establish a wine memory
Remembering the main features of a wine will help you establish a complete wine memory, which in turn will help you identify the wine type. For example, young Spanish Cabernet Sauvignon always smells like ruby red grapes. If you store it in a memory, you can easily identify such Cabernet Sauvignon in blind products. In order to remember the wine as much as possible and make a deep impression, it is a good choice to take wine tasting notes, especially at tasting meetings. These memories can also help you choose the right wine to go with your food.
wine tasting is not as mysterious as you think. As long as you know your own situation and master some basic skills, you can enjoy wine tasting easily and enjoy it. According to the above six tips, open your taste buds step by step, and form your own style step by step. Perhaps this process can also make you enjoy the pleasure of wine tasting. In-depth understanding of fine wines first, we must understand the contents of trademark labels. As a kind of wine, according to the relevant regulations of the state, wine bottles must be marked with the following contents: product name, ingredient list, net content, pure juice content, alcohol content, sugar content, factory name, address, production date, shelf life, product standard code, etc. If the label is incomplete or the factory date, factory name and address are not marked, it is a fake and inferior product.
secondly, observe the color of wine. If the wine is clear and transparent, it is good wine without precipitation and turbidity; On the contrary, it means that there is something wrong with the quality of the wine. Don't buy it casually.
In addition, you should choose the wine type from your own hobbies. Wine can be divided into sweet, semi-sweet, dry and semi-dry types according to its sugar content, and red, white and pink according to its color. High-grade white wine is generally yellowish with green, clear and transparent, shiny, fruity and pleasant, and the alcohol content is generally around 12 degrees.
Experienced people know that when drinking wine, "white wine should be frozen, and red wine should be at room temperature"
Take white wine as an example. Generally, the best temperature for light white Portuguese and champagne is 7~1 degrees Celsius. High-quality aged white wine is 1~12 degrees Celsius; Noble mildew sweet white wine is better at 13~15 degrees Celsius.
because the taste and aroma of wine can be volatilized well at a proper temperature, it makes people feel the most comfortable in the process of alcohol volatilization. If the wine temperature is too high, bitter, sour and other flavors will run out; If the wine temperature is too low, the proper aroma and delicious taste cannot be effectively volatilized.
if it is not sweet white wine, its suitable drinking temperature is 7-8℃. The suitable drinking temperature of sweet white wine is 5 ~ 1℃. White wine, suitable for seafood, fish, poultry and other foods with relatively light cooking methods.