1. Preparation and precautions before tasting 1. Observe the label of wine. The label of wine is the file of a bottle of wine, through which we can know the story of wine. Moreover, the design of wine label can also reflect the style and characteristics of wine (depending on the preferences of the brewer). Generally, the relevant state departments will make detailed provisions on the contents to be marked on the label of wine; Basically, the better the wine, the more descriptions there will be on the label, but it is not the only standard. Generally, wine labels will indicate the following contents: trademark grape variety (proportion), producing area, brewing year, packaging year, wine name, alcohol content, bottle capacity and characteristics of specially designed wine. Name and address of packaging factory Note: For some professional tasting activities, relevant personnel are not allowed to know anything on the wine label before the tasting activities are over. 2. Before tasting, it is usually necessary to transfer the wine to another container. In addition to separating wine from the sediment produced in the bottle, there is another important reason that wine "breathes". Because a bottle of wine stored for a long time is in contact with the air before drinking, in order to better show its characteristics; Just like people who have been in the dark for a long time, there is an adaptation process when they see the sun for the first time. Generally speaking, according to the characteristics of wine, the breathing time of wine varies from 0.5 to 2 hours. In addition, like fresh wine, there is no need to change the container, but it is still necessary to open the bottle mouth and let it breathe for a while before drinking. 3. Serving temperature According to different product characteristics, their optimal drinking temperature is also different. In order to make wine fully display its characteristics and bring the greatest pleasure to the tasters; Pay attention to the temperature of the wine when serving. The following are the approximate suitable temperatures for various wines: rich red wine (long-term storage) 15-20℃ (fresh drinking) 12℃, dry white wine and pink wine 10- 12℃, and sparkling wines such as sweet white wine, sweet rose wine and champagne. At this time, a special ice bucket and thermometer will be set up, and the temperature will be around 5 degrees Celsius. 4, the order of wine tasting In the process of wine tasting, it is often impossible for us to taste only one kind of wine. Usually, different varieties of wines need to be tasted in turn; Therefore, in order to minimize the taste masking between wines, the order of tasting is also very important. The general procedure is white before red, aged before fresh, and generally follows the principle of light before heavy, fine before thick. 5, the preparation of wine glasses to appreciate the aroma and charm of wine, a suitable wine glass is essential. In addition to serving wine, the most important function of a wine glass is to show you its charming body and color, and at the same time let the wine get the best breath and gather aroma. So a good wine glass should be colorless and transparent, even and thin, with high feet, large capacity and relatively small mouth. Commonly used wine glasses are: Bordeaux, Flower Ball, Paris Goblet, Burgundy and Alsace. Second, wine tasting needs three senses: sight, smell and taste. 1, the first step of visual inspection of a wine is simply to look at it, which has already started from the time of pouring; After serving good wine, the sommelier should hold the foot of the cup at a 45-degree angle and observe it at a suitable distance; Then shake the glass and observe the state of wine flowing on the glass wall (wine column). The ideal environment is to observe the white plane in good light. By observing the clarity, color and concentration of wine, we can initially reflect the characteristics of wine. 2. The use of sense of smell is very important in tasting. It captures and analyzes aroma more than taste. After the wine stops pouring into the cup, you can smell it for the first time, and then shake the cup (combined with vision) to smell it again. A good sommelier can basically judge the characteristic quality of wine after he has a good understanding of wine's vision and smell. 3. Taste In order to confirm vision and smell and get a comprehensive feeling, we also need to appreciate wine with our tongue and mouth. When tasting wine, you should drink a proper amount of wine, preferably with your mouth full, and fully stir the wine with your tongue to experience the structure and aroma of the wine; Breathing in through the nose can make the characteristics of wine more obvious. Finally, spit out the wine or drink it, and then enjoy the length of the aftertaste. It takes about 10- 12 seconds for the wine to be drunk from the entrance. Action in the mouth After drinking the wine in the mouth, the tongue stirs with a slow action, so that the wine fully contacts the position of the tongue, upper jaw, lower jaw, inner cheek and tongue root. After chewing the wine with your tongue, swallow one or two bites, and then inhale some air into your mouth to make the wine more fragrant. When inhaling, the shape of your mouth is similar to the English letter "F". Inhale gently, and don't use too much force to avoid choking your throat. When wine acts on various taste sensitive areas of the mouth, we should concentrate on understanding and recording the structure (alcohol, acid, tannin, etc.). ) and the taste of real wine. The residence time of wine in the mouth depends on the quantity and quality of wine in the mouth. Experts suggest that the wine stays in the mouth for about 15-20 seconds. If the wine stays in the mouth for too long, it will gradually be diluted by saliva. General procedure: serve wine (pay attention to observation)-observe and smell the fragrance-shake the cup, observe and smell the fragrance again-taste at the entrance-aftertaste-write tasting records.