1. Preparations and precautions before wine tasting 1. Observe the wine label. The wine label is the file 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 and characteristics of the wine (depending on the winemaker’s preferences). 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 capacity Characteristics of the wine Special design Brewery name and address Packaging factory name and address Note: For some Professional tastings do not allow those involved to learn anything about the wine label until the tasting is over. 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, another important reason is to allow the wine to "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. Serving temperature: Depending on the characteristics of the wine, the optimal drinking temperature also varies. 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 red wine (fresh drinking) Dry white wine and rosé wine around 12 degrees Celsius Sweet white wine and sweet rose wine 10-12 degrees Celsius Red wine, champagne and other sparkling wines are around 5 degrees Celsius. At this time, a special ice bucket and thermometer will come in handy. 4. The order of wine tasting. During the wine tasting process, 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. Therefore, in order to minimize the masking of the taste between wines, 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 is to follow the principle of light taste first and then heavy taste, delicate first and then strong taste. 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. Commonly used wine glasses include: Bordeaux glasses, bouquet glasses, Parisian goblets, Burgundy glasses and Alsace glasses. 2. Tasting of wine Tasting wine requires the use of three senses: vision, smell and taste. 1. The first step to visually evaluate a wine is to simply look at it, which starts when the wine is poured; after serving the wine, the taster should hold the base of the glass and observe it at a 45-degree angle and at a suitable distance; and then Shake the glass and 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, you can initially reflect the characteristics of the wine. 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 fully with your tongue to appreciate the structure and aroma of the wine; inhaling through the nose in the middle can make the characteristics of the wine 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 drinking wine into your mouth, stir your tongue in slow movements to allow 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 has an effect on various taste sensing areas in the mouth, you should concentrate on experiencing and Document the wine's structure (alcohol, acid, tannins, etc.) as well as its true taste. 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. Rough 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 standards and precautions for scoring: There are several general standards for wine tasting scores, including 10 points 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 - (10 points each for color and transparency); Aroma 30 points - (15 points each for aroma intensity and quality, 15 points each for smell and lip) Judging by feeling); Taste 40 points - (components include the sugar content, acidity, body and aftertaste of the wine, 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, inferior, etc. 3. Use of vocabulary during tasting 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, deep red, dark red, purple red, tile red, brick red, brown red, brown, black red (the older the wine will be, the lighter the color will be). The wine body transparency is clear, bright, and clear. Crystal clear, transparent, matte, dim, turbid, precipitated (suspended matter), loss of light Aroma There are three sources of aroma in wine: grape fruit, fermentation and aging. Currently, more than 500 aroma substances have been found in wine. They are universal. The approach is to divide them into eight categories. Fruit scent: cherry, raspberry, strawberry, green apple, pineapple... Flower scent: rose, rose, lilac, lily... Plant (mineral) scent: grass, mushroom, granite, cream... Baking scent: roasted Bread, roasted coffee beans, biscuits, tobacco... Animal smells: game, fox, raw meat... Chemical smells: sulfur, rust, oxidation... Spicy smells: pepper, ginger... Tree smell: Vanilla, pine, oak... According to the source and formation of the aroma, it can be divided into three major categories. First-class aroma (fruity or variety aroma): It mainly belongs to floral, fruity, plant and mineral aroma. Second-class aroma (wine or variety aroma) Fermentation aroma): mainly belongs to the third category of chemical aroma (mellow aroma or aging aroma): mainly animal aroma, balsam aroma, baking aroma (mainly the aroma formed by tannin changes or dissolved oak components and spice aroma, etc.). Due to taste and balance Each wine will have different feelings due to differences in varieties and brewing methods, such as residual sugar, acidity, bitterness, alcohol, aroma and other factors that affect the quality of the wine. The words used to describe the body of the wine are: mature. , round, soft, pleasant, balanced, tingling, bubbly, plump, thick, light, delicate, young, dull, thin, run-down, bitter, hollow, raw. The above adjectives are for reference and reference only, actual taste As long as you follow the correct method and experience it carefully during the process, you will be immersed in the charm of wine and get the greatest physical and mental enjoyment.

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