1. white wine: a wine made from white grapes or wine grapes with light red skins and fermented juice. The color of this wine should be approximately colorless, light yellow with green, light yellow and straw yellow. The color is too dark to meet the requirements of liquor color.
2. Red wine: Wine grapes with red skin and white meat or red skin and meat are selected, mixed with skin and juice for fermentation, and then separated and aged. The color of this wine should be natural ruby red, purple red, pomegranate red and so on. Natural red does not meet the color requirements of red wine.
3. Pink wine: This wine is between red wine and white wine. Wine grapes with red skin and white meat were selected, and the skin and juice were mixed and fermented for a short time to meet the color requirements, and then the skin residue was separated and fermented to mature into pink wine. The color of this wine should be pink, or rose or light red.
Second, put sugar in the wine.
1. Dry wine: Also known as dry wine, the sugar in the raw material (grape juice) is completely converted into alcohol, and the residual sugar content is below 0.4%. When tasting, it is no longer sweet, only sour and refreshing. Dry wine is the main variety of wine consumed in the world market, and it is also a kind of wine in great demand in China's tourism and foreign trade. Dry wine contains little sugar, so the flavor of grape varieties is fully reflected. The evaluation of dry wine is the main basis for identifying the quality of grape varieties. In addition, the low sugar content of dry wine will not cause yeast re-fermentation, and it is not easy to cause bacterial growth.
2. Semi-dry wine, with sugar content of 4- 12g/L, is widely consumed in Europe and America.
3. Semi-sweet wine, with sugar content of 12-40g/L and slightly sweet taste, is widely consumed in Japan and the United States.
4. Sweet wine: the sugar content of wine exceeds 40 g/L, and it is called sweet wine that can feel sweetness. High-quality sweet wine is brewed from grapes with high sugar content, and the fermentation is stopped before the fermentation is completed, so that the sugar content is kept at about 4%. However, sweet wine is usually fermented and sugar is added separately. China and some Asian countries consume more liqueur.
Depending on whether it contains carbon dioxide or not.
1. Still wine: wine without carbon dioxide is still wine.
2. Sparkling wine: CO2-containing wine is sparkling wine, which can be divided into two types:
(1) Natural gas wine: CO2 in wine is naturally produced during fermentation, such as champagne produced in champagne region of France.
(2) Artificial sparkling wine: CO2 is added to the wine by artificial methods.
Classification according to brewing methods.
1. Natural wine is completely fermented from grapes without adding sugar, alcohol and spices.
2. Special wines Special wines refer to wines made from fresh grapes or grape juice by special methods in the process of picking or brewing, which are divided into:
Liqueur is a natural wine with alcohol content of 15%-22%, such as brandy, edible distilled alcohol or grape alcohol, concentrated grape juice, etc.
Seasoning wine is a wine made by soaking aromatic plants or adding the extract (or distillate) of aromatic plants on the basis of wine.
Ice wine delayed the harvest of grapes. When the temperature is lower than -7℃, the grapes are stored on the tree for a certain period of time, frozen, then harvested, squeezed with ice, and the wine made from this grape juice.
Grape fruit was infected with Botrytis cinerea in the post-ripening stage of noble wine, which caused obvious changes in fruit composition. Wine brewed from this grape.
There are five ways to drink.
1. aperitif is drunk before meals, mainly some flavoring wines, and the alcohol content is generally above 18%. A common aperitif in China is "Weimeisi".
2. Dried wine is mainly used for table and dinner, such as dry red wine and dry white wine.
3. The wine to be scattered should be drunk after meals, mainly some fortified sweet wine.
In addition to the above classification methods, there are grape distilled liquor (commonly known as brandy) and "absinthe" and other flavoring (adding aromatic plants) wines.
Six is alcohol:
The alcohol content of general wine is not very high. The alcohol content of the most common dry white and dry red wines is generally 1 1- 13. If you see dry red wine with an alcohol content of 13%, don't hesitate to buy it back immediately, because the alcohol content of this wine can reach 13%. At present, wine imported from Chile is occasionally seen in some supermarkets, indicating that the alcohol content reaches 15, but it is estimated that no one will care.
Misunderstanding of wine
Short for red wine? Do you think "wine smells good"? Highly respected for the oak flavor of wine? The following n misunderstandings, any of which will make you make a big joke at the party.
Wine is called red wine for short.
Simply calling wine red wine leads to the fallacy of "Chardonnay red wine". Even a talented winemaker can't make red wine from Chardonnay white grapes.
In fact, red wine is just a kind of wine, which also includes white wine, pink wine, champagne, sparkling wine, sweet white wine (noble wine), ice wine, sherry wine, port wine, madeira wine and various flavor wines (absinthe, etc. ).
Wine and sprite
After The Banquet was released, director Xiaogang Feng said, "I want to make such a movie. Now the rich in China are rapidly divided into two groups, one is returnees and the other is natives. Returnees like to go to outdoor sports and go to the gym; Locals like to go to nightclubs and saunas. Local pie drinks red wine sprite. Returnees say that Europeans have studied it for hundreds of years, and the most difficult thing is to take this sugar out of red wine. As a result, our China compatriots have returned it. "
If you feel that it is not sweet enough, simply change a bottle of sweet white wine; If it is too strong, you can change it to a bottle with a lower alcohol content-in fact, the alcohol content of red wine is already very low, usually only 12%- 14%.
Even six bottles have not changed.
One meal, six bottles of the same wine in a row, and I don't know if I should serve six bottles of different kinds of wine.
According to the western banquet system, drink aperitif before meals, such as champagne, sparkling wine, dry sherry and absinthe; Of course, a formal dinner should be accompanied by wine. The basic principles are: white meat (seafood) with white wine, red meat with red wine, pink wine can swing between the two; Dessert with sweet wine, such as noble wine and ice wine; After dinner, you should also have a glass of digestive wine, such as port wine, madeira wine and brandy.
Of course, "white meat with white wine, red meat with red wine" is based on western food, and the cooking concepts of Chinese food and western food are quite different, so this principle may not be adhered to. When using wine, we should not only look at red meat or white meat, but also look at cooking methods and seasoning materials. What we want to match is not the color of food, but the taste of food. For example, West Lake vinegar fish doesn't have to choose white wine. Try a black Pi Nuo red wine. Maybe there is a hole in the sky.
Believe that "wine is old and fragrant"
CCTV's weekly quality report once reported that a wine company in Beijing was put into production only at 200 1, but the year on the wine label was "1992". Even more ridiculous is that "1992" sells to 198 yuan, "1998" sells to 42 yuan and "1999" sells to 23 yuan. They established a mathematical relationship between the year and the price: the older the year, the higher the price.
The "precocious phenomenon" of domestic wine caters to the habitual thinking of consumers-"wine is the fragrance of old age" In fact, the quality and price of wine fluctuate in a curve with different years, rather than rising linearly with the age of wine. Because the quality of wine does not depend on the vintage, but on the soil quality of the vineyard and the timely and appropriate sunshine, rainfall and temperature in the year of grape growth and harvest (the year marked on the wine label is not the date of filling, but the year of grape growth and harvest). In the same land, due to the different climate every year, the quality of wine also varies accordingly. Therefore, the same case (12 bottles) of latour red wine, 198 1 is now sold for more than 1000 pounds, while 1982 wine costs more than 9,400 pounds.
I think the more wine you put, the better.
Also influenced by "wine is old fragrance", the more wine you put, the better.
Theoretically, wine is a living thing, which will continue to mature and change after bottling. Under good storage conditions, wine will gradually make tannic acid soft and mellow, with more intense aroma and more balanced taste over the years. The golden year products of top wineries may take more than ten years to get better; Even after half a century, it will still shine. However, Kevin Zraly, an American wine educator and former chief sommelier of Window of the World Restaurant on the top floor of the World Trade Center, pointed out in Introduction to Wine: "Not all wines get more fragrant as they get older. In fact, more than 90% of the world's wines are best consumed within one year. "
The life cycle of a bottle of wine is like a girl's growth. Childhood is really cute, cardamom is charming, in the mood for love is graceful and restrained, and Xu Niang is graceful and restrained. The enjoyment brought by wine will have different experiences at each stage. If we look forward to aging dogmatically and think about when it will reach its peak all day, how much tasting experience and fun will we lose? In this sense, it is appropriate to open a bottle of wine at any time.
Hold the glass wall.
Nowadays, many real estate advertisements are popular to express "European customs" with wine, and even directly name real estate with the names of wine producing areas, such as Champagne Plaza in Shenzhen, Bordeaux Garden in Guangzhou, Margaux Manor in Tianjin, Napa Valley Villa in Beijing, etc. However, the noble image spokesperson is holding a glass of red wine in the posture of holding a beer cup!
We are used to drinking beer, and if we are not careful, we will hold the beer glass to the glass wall of the goblet. Just like in an interview with a TV station, I like to put my hand on the host's microphone, which has become a deep-rooted bad habit.
The correct holding posture should be to hold the goblet column with thumb, forefinger and middle finger. First of all, it is convenient to appreciate the color of wine through the glass wall by clamping the glass column, and it is convenient to shake the glass to release the fragrance of wine. If you hold the glass wall, you can't shake the glass with your fingers. Secondly, we should pay attention to a certain drinking temperature when drinking wine. If you press the glass wall with your fingers, the hand temperature will warm the wine and affect the normal level of the wine.
Of course, if you carefully study the posture of holding the cup, you can also distinguish the other two postures according to different appreciation periods:
In the stage of observing wine color and appreciating wine fragrance, hold the bottom of the cup column with your thumb and forefinger-the thumb stands upright against the cup column, the forefinger bends and sticks to the cup holder, and the rest fingers are placed under the cup holder in the form of fists to play a fixed role. In this way, whether you tilt 45 degrees outward to observe the color of the wine or tilt 45 degrees inward to inquire about the aroma of the wine, you can control it freely, which is particularly powerful and feels very energetic.
At a banquet, if you need to walk around with a glass and talk to others, please remove all your fingers from the glass column and hold the cup holder directly with your thumb and forefinger-your thumb is pressed on it, your forefinger is placed under it, and the rest of your fingers are supported under your forefinger in the form of fists. Holding a cup like this means pausing, expecting and listening. It looks cool.
Like to eat.
Su Dongpo wrote in Xiangxingzi: "There is no dust in the clear night, and the moonlight is like silver. When the wine is poured, it will be full of ten points. "
But if it is wine, it only needs three points, so as to leave room for whirling, convection and concentration of wine aroma.
In addition, if it is too full, a bottle of 750 ml wine, even a small-capacity 2 15 ml ISO standard cup, is not enough for three or five friends to make three rounds.
Hanging a cup = good wine
The phenomenon of "hanging cups" only shows that the content of alcohol, sugar and glycerol is relatively high, and it is not the absolute standard of good wine.
For example, the climate was hot, the sugar content of grapes was too high, and the alcohol content of wine was too high. Naturally, there will be many "wine legs". At the same time, the hot climate often leads to insufficient acidity of grapes, and such wines will lack a solid structure.
Worship oak flavor
At the wine tasting, someone commented: "The fruit is rich and the oak is round and mellow."
Oak flavor comes from the aging process of wine in oak barrels. During the aging period of 12 months, 18 months or 24 months, the aroma substances contained in oak will gradually blend into the wine, so that the wine will derive a certain baking aroma, such as Chinese fir, cedar, cigar box, chocolate, coffee, caramel, toast, smoked bacon and so on.
Robert parker, a famous American wine critic (ranked No.1 in Wake Up magazine's "Global Wine Industry Influence Ranking" in 2007), likes to give high marks to wines with deep color, rich fruit aroma and heavy oak flavor. michel rollands, a "flying winemaker" who works as a consultant in more than 65,438+000 wineries around the world, works in "200% oak barrels" (two).
However, British wine critic Andrew Jeff pointed out in the Wine Bible: "Those who think oak flavor is the main flavor of wine are the same as those who think tomato sauce is a vegetable."
It's easy to smell the cork.
In a regular western restaurant, after opening a bottle of wine, the sommelier will, as usual, put the cork in a small plate and show it to the sommelier to see if the cork is cracked or moldy-if there is such a phenomenon, it means that the wine is not well preserved, and you can ask for another bottle. But some customers like to pretend to be experts, and often pretend to pick up a cork and put it under their nose to smell it, then shake their heads.
Matt Kramer, a columnist of American Wine Observer, told everyone in The Secret of Good Wine: "The cork in front of you is not for you to smell, but for you to see. You can't know the quality of a bottle of wine from the smell of a cork, just as you can't know the quality of a pair of shoes from the smell of insoles. "