我要英文的怎样品尝红酒

Look at the wine, especially around the edges. Tilting the glass a bit can make it easier to see the way the color changes from the center to the edges. Holding the glass in front of a white background, such as a napkin, tablecloth, or sheet of paper, is another good way to make out the wine"s true color. Look for the color of the wine and the clarity. Intensity, depth or saturation of color are not necessarily linear with quality. White wines become darker as they age while time causes red wines to lose their color turning more brownish, often with a small amount of harmless, dark red sediment in the bottom of the bottle or glass. This is also a good time to catch a preliminary sniff of the wine so you can compare its fragrance after swirling. This will also allow you to check for any off odors that might indicate spoiled (corked) wine.

Swirl the wine in your glass. This is to increase the surface area of the wine by spreading it over the inside of the glass allowing them to escape from solution and reach your nose. It also allows some oxygen into the wine, which will help its aromas open up.

Note the wine"s viscosity - how slowly it runs back down the side of the glass - while you"re swirling. More viscous wines are said to have "legs," and are likely to be more alcoholic. Outside of looking pretty, this has no relation to a wine"s quality but may indicate a more full bodied wine.

Sniff the wine. Initially you should hold the glass a few inches from your nose. Then let your nose go into the glass. What do you smell?

Take a sip of wine, but do not swallow yet. Roll the wine around in your mouth exposing it to all of your taste buds. You will only be able to detect sweet, sour, salty, bitter and umami (think: meaty or savory). Pay attention to the texture and other tactile sensations such as an apparent sense of weight or body.

Aspirate through the wine: With your lips pursed as if you were to whistle, draw some air into your mouth and exhale through your nose. This liberates the aromas for the wine and allows them to reach your nose where they can be detected. The nose is the only place where you can detect a wine"s aromas. However, the enzymes and other compounds in your mouth and saliva alter some of a wine"s aromatic compounds. By aspirating through the wine, you are looking for any new aromas liberated by the wine"s interaction with the environment of your mouth.

Take another sip of the wine, but this time (especially if you are drinking a red wine) introduce air with it. In other words, slurp the wine (without making a loud slurping noise, of course). Note the subtle differences in flavor and texture.

Note the aftertaste when you swallow. How long does the finish last? Do you like the taste?

Write down what you experienced. You can use whatever terminology you feel comfortable with. The most important thing to write down is your impression of the wine and how much you liked it. Many wineries provide booklets and pens so that you can take your own tasting notes. This will force you to pay attention to the subtleties of the wine. Also, you will have a record of what the wine tastes like so that you can pair it with meals or with your mood.

Wines have four basic components: taste, tannins, alcohol and acidity. Some wines also have sweetness - but the latter is only appropriate in dessert wines. A good wine will have a good balance of all four characteristics. Aging will soften tannins (see Tips for a more detailed description). Acidity will soften throughout the life of a wine as it undergoes chemical changes which include the break down of acids. Fruit will rise and then fall throughout the life of a wine. Alcohol will stay the same. All of these factors contribute to knowing when to drink/decant a wine.

Here are some commonly found tastes for each of the most common varieties (bear in mind that growing region, harvesting decisions and other production decisions have a great impact on a wine"s flavor character):

Cabernet - black currant, cherry other, black fruits, green spices

Merlot - plum, red and black fruits, green spices, floral

Zinfandel - black fruits (often jammy), black spices - often called "briary"

Syrah (aka Shiraz, depending on vineyard location) - black fruits, black spices - especially white and black pepper

Pinot Noir - red fruits, floral, herbs

Chardonnay - cool climate: tropical fruit, citrus fruit in slightly warmer climes and melon in warm regions. With increasing proportion of malolactic fermentation, Chardonnay loses green apple and takes on creamy notes, Apple, pear, peach, apricot

Sauvignon Blanc - Grapefruit, white gooseberry, lime, melon

Malolactic fermentation (the natural or artificial introduction of a specific bacteria) will cause white wines to taste creamy or buttery

Aging in oak will cause wines to take on a vanilla or nutty flavor.

Other common taste descriptors are minerality, earthiness and asparagus.

Match the glassware to the wine. Stemware/drinkware comes in a variety of shapes and sizes. The more experienced wine drinkers and connoisseurs often enjoy wines out of stemware or bulbs that are tailor-made for a specific varietal. When starting out, there is a basic rule of thumb; larger glasses for reds, and smaller glasses for whites. Austrian glassware company Riedel is the gold standard of drinkware when it comes to wine, but for the beginner, less expensive stemware will do.

Try pairing wines with unusual ingredients and note the how it enhances or diminishes the flavors of the wine. With red wines try different cheeses, good quality chocolate and berries. With white wines you can try apples, pears and citrus fruits. Pairing wine with food is more complicated than "red with beef and white with fish." Feel free to drink whichever wine you want with whatever food you want, but remember a perfect pairing is a highly enjoyable experience.

Ultimately, a wine should complement the food and cleanse the palate. So big, jammy, sweet wines will not do as well as ones with a more composed bouquet or aromas and high acidity.

[edit] TipsThe cardinal rule of wine tasting is to buy and drink what you like.

Don"t worry if your preferences are different from those of other people around you. Everyone has their own tastes and the exciting thing about wine tasting is discovering exactly what your tastes are.

"Tannins" is a very common term in wine tasting (usually red wine). It refers to the astringent, bitter compounds found in grape skins, stems and seeds as well as the oak barrels in which the wine is aged. If you want to know what tannins taste like, just bite into a grape stem or eat a cabernet grape off the vine. In young red wines, tannins taste bitter and drying, but with age they taste silky.

If the tannins are too dominant, give the wine some time. There are actually different types of tannins - some from the skins, some from the seeds and some from the barrel. Airing is unlikely to reduce their astringency. Tannins need time to polymerize and fall out of solution. However, airing a wine a little while might allow it to open up and then the more pleasant aromatic components might be in better proportion to the whole composition of the wine. If you are serving a bottle, pour the wine into a decanter or a carafe and let it sit for an hour or two before drinking.

When driving through wine country, make an adventure out of it. Get lost and follow the small signs to the hidden wineries. Big name wineries make great wines, but they seldom offer an intimate tasting experience.

Talk with the people who work at the winery. They are usually more than happy to impart some of their extensive knowledge of the subject--especially when it comes to their resident product.

If one is around, go to a restaurant or wine bar that offers wine "flights". These are great ways to compare different wines and see how different varietals react to different handling. These flights are often good values and allow you to try (usually 3) different wines without having to open 3 bottles of wine.(Any good restaurant/wine bar will design flights to have an overall theme that will make the experience more informative than just three random glasses). Additionally, larger specialty wine retailers often hold themed tastings on the weekends.

Always talk to your wine merchant or bartender about wines. Try to get a sense of what information they can provide and if it is useful. If they tend to lead you in a good direction, stick with these people. If they are unhelpful or clearly do not know what they are talking about, take your business someplace else.

When introducing air (i.e., aspirating through the wine or "slurping"), tip your head down slightly. This will help minimize choking.

[edit] WarningsWhen you go wine tasting, you will encounter people with varying levels of wine knowledge. Some will know a lot, but don"t shun them off the bat. "Wine snobs" tend to proselytize and pontificate - and not every beginner is up for that. However, sidling up to an informed taster who is inclined to share knowledge in a respectful way can be very educational.

Like golf, wine is associated with "status" and the business lifestyle. If you want to be accepted into the connoisseurs" circle, it can get expensive.

When using lead decanters or glasses, there is a remote possibility of lead poisoning proportional to the length of time in which wine has come in contact with lead. If you use a lead decanter or lead stemware, consume the wine within 48 hours to avoid any risk of lead poisoning.

Most wine, when opened, does not keep for longer than a few days. It loses freshness and fruit character. It goes flat and oxidizes. However, very rarely will a well-made wine become vinegar. While some believe that this happens, it is a wine myth.

Steps

Look at the wine, especially around the edges. Tilting the glass a bit can make it easier to see the way the color changes from the center to the edges. Holding the glass in front of a white background, such as a napkin, tablecloth, or sheet of paper, is another good way to make out the wine"s true color. Look for the color of the wine and the clarity. Intensity, depth or saturation of color are not necessarily linear with quality. White wines become darker as they age while time causes red wines to lose their color turning more brownish, often with a small amount of harmless, dark red sediment in the bottom of the bottle or glass. This is also a good time to catch a preliminary sniff of the wine so you can compare its fragrance after swirling. This will also allow you to check for any off odors that might indicate spoiled (corked) wine.

Swirl the wine in your glass. This is to increase the surface area of the wine by spreading it over the inside of the glass allowing them to escape from solution and reach your nose. It also allows some oxygen into the wine, which will help its aromas open up.

Note the wine"s viscosity - how slowly it runs back down the side of the glass - while you"re swirling. More viscous wines are said to have "legs," and are likely to be more alcoholic. Outside of looking pretty, this has no relation to a wine"s quality but may indicate a more full bodied wine.

Sniff the wine. Initially you should hold the glass a few inches from your nose. Then let your nose go into the glass. What do you smell?

Take a sip of wine, but do not swallow yet. Roll the wine around in your mouth exposing it to all of your taste buds. You will only be able to detect sweet, sour, salty, bitter and umami (think: meaty or savory). Pay attention to the texture and other tactile sensations such as an apparent sense of weight or body.

Aspirate through the wine: With your lips pursed as if you were to whistle, draw some air into your mouth and exhale through your nose. This liberates the aromas for the wine and allows them to reach your nose where they can be detected. The nose is the only place where you can detect a wine"s aromas. However, the enzymes and other compounds in your mouth and saliva alter some of a wine"s aromatic compounds. By aspirating through the wine, you are looking for any new aromas liberated by the wine"s interaction with the environment of your mouth.

Take another sip of the wine, but this time (especially if you are drinking a red wine) introduce air with it. In other words, slurp the wine (without making a loud slurping noise, of course). Note the subtle differences in flavor and texture.

Note the aftertaste when you swallow. How long does the finish last? Do you like the taste?

Write down what you experienced. You can use whatever terminology you feel comfortable with. The most important thing to write down is your impression of the wine and how much you liked it. Many wineries provide booklets and pens so that you can take your own tasting notes. This will force you to pay attention to the subtleties of the wine. Also, you will have a record of what the wine tastes like so that you can pair it with meals or with your mood.

Wines have four basic components: taste, tannins, alcohol and acidity. Some wines also have sweetness - but the latter is only appropriate in dessert wines. A good wine will have a good balance of all four characteristics. Aging will soften tannins (see Tips for a more detailed description). Acidity will soften throughout the life of a wine as it undergoes chemical changes which include the break down of acids. Fruit will rise and then fall throughout the life of a wine. Alcohol will stay the same. All of these factors contribute to knowing when to drink/decant a wine.

Here are some commonly found tastes for each of the most common varieties (bear in mind that growing region, harvesting decisions and other production decisions have a great impact on a wine"s flavor character):

Cabernet - black currant, cherry other, black fruits, green spices

Merlot - plum, red and black fruits, green spices, floral

Zinfandel - black fruits (often jammy), black spices - often called "briary"

Syrah (aka Shiraz, depending on vineyard location) - black fruits, black spices - especially white and black pepper

Pinot Noir - red fruits, floral, herbs

Chardonnay - cool climate: tropical fruit, citrus fruit in slightly warmer climes and melon in warm regions. With increasing proportion of malolactic fermentation, Chardonnay loses green apple and takes on creamy notes, Apple, pear, peach, apricot

Sauvignon Blanc - Grapefruit, white gooseberry, lime, melon

Malolactic fermentation (the natural or artificial introduction of a specific bacteria) will cause white wines to taste creamy or buttery

Aging in oak will cause wines to take on a vanilla or nutty flavor.

Other common taste descriptors are minerality, earthiness and asparagus.

Match the glassware to the wine. Stemware/drinkware comes in a variety of shapes and sizes. The more experienced wine drinkers and connoisseurs often enjoy wines out of stemware or bulbs that are tailor-made for a specific varietal. When starting out, there is a basic rule of thumb; larger glasses for reds, and smaller glasses for whites. Austrian glassware company Riedel is the gold standard of drinkware when it comes to wine, but for the beginner, less expensive stemware will do.

Try pairing wines with unusual ingredients and note the how it enhances or diminishes the flavors of the wine. With red wines try different cheeses, good quality chocolate and berries. With white wines you can try apples, pears and citrus fruits. Pairing wine with food is more complicated than "red with beef and white with fish." Feel free to drink whichever wine you want with whatever food you want, but remember a perfect pairing is a highly enjoyable experience.

Ultimately, a wine should complement the food and cleanse the palate. So big, jammy, sweet wines will not do as well as ones with a more composed bouquet or aromas and high acidity.

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