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The Hong Kong Red wine shopping mall - Tell you the right ways to taste wines

Wine tasting is not to figure out over vīns.Degustācija sensory and non-sensory methods to analyze the primitive conditions and judgments vary wine, impartial and independent thinking skills depend on the exact taste or non-critical.
First, look at the paint, to clarify, clear, dark red and bright.
Second, smell the fragrance, gentle, coordination, soft, and long-
Third, the flavor, soft and clean all rabbits Lie

Time: wine tasting there BlindTasting (blank) divided ComparativeTasting (comparative study), the best wine tasting, wine tasting around 10:00. This time, not only the well-lit, and the human spirit and the taste is better able to focus.
To: the taste of wine to be seen in the light of various flavors taste heavy, so it will not be the first taste of strong wine destroyed, so any dry white wine before red wine, sweet wine with a dry cocktail reception, the old new year until the end of the year. Temperature: wine tasting, the temperature is very important, not only allows you to taste the best drinking temperature is a complete and balanced taste, you can achieve the most perfect state. Generally red wine consumption than the liquid temperature is much higher than the white wine, because the taste rather difficult, hence the need for a relatively high temperature to induce the flavor. Therefore, even a simple red or white wine, because the wine ages, sweets and other factors, and different board temperature.
red wine

  1. 14-17 ℃ young wine tannins is difficult
  2.     A ripe red 15-18 ° C.
  3.     New flavor of the wine 12-14 ° C.
  4.     The new wine 10-12 ° C.
  5.     Pink 7-10 ° C.
  6.     White Spirit
  7.     Ease of liquid 7-10 ° C.
  8.     The rich liquid 12-16 ° C
  9.     Semi-type 7-8 ° C.
  10.     Sweet white wine 4-6 ° C.
  11.     Champagne, sparkling 7-8 ° C.
  • Tasting steps:
    First Sight (visual): shaking glass, I slowly understand the foot (feet or Tears), the cup is inclined 45 degrees to respect his level color and edge (natural light conditions ideal), this step is to specify the time wine. In general, the new liquid, it is colorless, but the aging is slowly increased and the light yellow color with a green reflective, mature straw color, gold, copper, and finally gets gold. If there is a gold copper, but it was too old and not suitable for drinking.
    Wine, on the contrary, the color will fade over time, a young man in a dark red-purple, and gradually became positive red or cherry red, red, more orange-red or brick-red, and finally reddish-brown
    Second Smell (olfaction): After shaking, the wine, the nose is located deep in a cup and took a deep minimum of two seconds, and then repeat this step may be different odors as a three-pronged approach to analyze the taste of the wine:
    Intensity (intensity): mild, moderate, of course, strong, very fast
    Texture (Quality): simple, complex or pleasure, disgust
    Characteristics (character): the lush, fragrant urine, vegetable flavor, mineral taste of the life cycle of spices, the taste of different periods are shown at different tasting wine the same taste in Phase II nosmarža generated by the cooking process, such as: wood smoke flavor and aroma, etc., the third stage, the mature taste. Overall, the taste and variety, cooking method, the wine ages, even the ground connection.
    Third Flavor (taste): drink, gargle, and half way, so that the mouth the wine is fully mixed with air and exposed to all parts of the mouth, it can be summarized as tannins, sweetness, acidity, silky skills level.