Traditional wine tasting guide

Step 1: The wine tastes astringent when it is warm and cold
Traditionally, the temperature for drinking red wine is cool room temperature, between 18 and 21 degrees Celsius. At this temperature, all kinds of red wines are in the best condition. A bottle of iced red wine will have more significant tannin characteristics than a cool red wine at room temperature, so the taste is more astringent.

Step 2: sober red wine can be fragrant only after it is fully oxidized
A bottle of good wine is usually dusty for many years. When it is just opened, there will be a peculiar smell. At this time, it is necessary to “wake up” the wine. After pouring the wine into the exquisite decanter, wait for 10 minutes, and the peculiar smell of the wine will dissipate. The decanter generally requires that the contact between the wine and the air be maximized. After the red wine is fully oxidized, the rich flavor will emerge.

Step 3: The edge of the aged wine is brown
The red color of red wine is enough to touch the heart. When pouring red wine, the basic requirement is that the wine glass is placed horizontally and the wine does not overflow. Place the wine glass horizontally on the white paper in sufficient light, and you can judge the age of the wine by looking at the edge of the wine. Most of the wines with clear layers are new, and the ones with uniform color are a little old. If they are slightly brown, they may encounter a bottle of old wine.

Step 4: Drink alcohol and let it stay in the mouth for a longer time
Before entering the wine, first sniff deeply in the wine glass, then you can understand the fragrance of the wine, then swallow a mouthful of the wine, let the wine stay in the mouth for a longer time, hit two rolls on the tongue, so that the senses can fully experience the wine, and finally swallow it all, and a fragrance immediately lingers in it.