What are the types of wine? What are the taboos and etiquette when drinking wine? Thank you.

According to the color of the wine

1. White wine: Choose wine grapes with white or light red skins, separate the skin juice, and ferment the juice. The color of this type of wine should be approximately colorless, light yellow with green, light yellow, and straw. yellow. The color is too dark and does not meet the color requirements of white wine.

2． Red wine: Choose wine grapes with red skin and white flesh or both skin and flesh, use skin juice to mix and ferment, and then separate and age the wine. The color of this type of wine should be natural ruby ??red, purple red, garnet red, etc. Red wine that has lost its natural feeling does not meet the color requirements of red wine.

3． Rosé wine: This wine is between red and white wine. It uses wine grapes with red skin and white flesh. The skins and juices are mixed and fermented for a short period of time to meet the color requirements. After the skins and residues are separated, fermentation continues and aging becomes rosé wine. The color of this type of wine should be peach red, or rose red, or light red.

2. According to the sugar content 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 less than 0.4. When you taste it, you can no longer feel the sweetness, only the sourness and refreshing feeling. Dry wine is the main type of wine consumed in the world market, and it is also the type in great demand in my country's tourism and foreign trade. Since dry wine contains very little sugar, the flavor of grape varieties is most fully reflected. The evaluation of dry wine is the main basis for identifying the quality of grape brewing varieties. In addition, dry wine will not cause re-fermentation of yeast and bacterial growth due to its low sugar content.

2． Semi-dry wine has a sugar content between 4-12 grams/liter and is consumed more in Europe and America.

3． Semi-sweet wine has a sugar content between 12-40 g/L and a slightly sweet taste. It is a variety consumed more in Japan and the United States.

4. Sweet wine: Wine with a sugar content of more than 40 grams per liter and can be tasted sweet is called sweet wine. High-quality sweet wines use grapes with high sugar content as raw materials. The fermentation is stopped before the fermentation is completed, so that the sugar content remains at about 4. However, generally sweet wines mostly add sugar after fermentation. China and some Asian countries consume more sweet wine.

3. Contains or does not contain carbon dioxide

1. Still wine: Wine that does not contain CO2 is still wine.

2． Sparkling wine: Wine containing CO2 is sparkling wine, which is divided into two types:

(1) Natural gas wine: CO2 in wine is naturally produced during fermentation, such as champagne produced in the Champagne province of France.

(2) Artificial sparkling wine: CO2 is added to the wine artificially.

Four. Classification according to brewing methods.

1. Natural wine is wine that is completely fermented from grapes and does not contain added sugar, alcohol or spices.

2． Special wine Special wine refers to wine made from fresh grapes or grape juice using special methods in the picking or brewing process. It is also divided into:

Liqueur wine is natural wine with brandy and edible distilled alcohol added. Or wine alcohol, concentrated grape juice, etc., with an alcohol content of 15%-22%.

Aromatated wine is a wine made from grape wine as the base, soaked in aromatic plants or added with the extract (or distillate) of aromatic plants.

Ice wine postpones the harvest of grapes. When the temperature is lower than -7℃, the grapes are kept on the tree for a certain period of time to freeze. Then they are harvested, pressed with ice, and brewed with the grape juice. of wine.

Botrytis wine: In the later stages of grape ripening, the grape fruits are infected with Botrytis cinerea, which causes obvious changes in the composition of the fruits. Wine made from this grape.

5. Classification by drinking method

1. Appetizer wine is drunk before meals, mainly some aromatized wines, with alcohol content generally above 18. The common aperitif wine in my country is "Vermouth".

2． Table wines are wines that are consumed with meals, mainly dry wines, such as dry red wine, dry white wine, etc.

3. Wine to be drunk after a meal, mainly some fortified, sweet wines.

In addition to the above classification methods, there are also grape distilled wine (generally called brandy) and aromatized (added aromatic plants) wine such as "Vermouth".

Six-press alcohol content:

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 11-13. If you see There is a dry red with an alcohol content of 13, so don’t hesitate to buy it immediately, because for this type of wine, the alcohol content can reach 13, which is absolutely the best. At present, wine imported from Chile is occasionally seen in some supermarkets, with an alcohol content of 15%, but it is estimated that no one will care about it.

N misunderstandings about wine

Referred to as red wine? Do you think "wine tastes good when it's old"? Are you a fan of oaky flavors in wine? Any of the following N misunderstandings will cause you to make a big joke at the banquet.

Abbreviating wine as red wine

Abbreviating wine as red wine leads to the fallacy of "chardonnay red wine". Even a talented winemaker cannot make red wine from Chardonnay white grapes.

In fact, red wine is just one type of wine. Wine also includes white wine, rosé wine, champagne, sparkling wine, sweet white wine (noble rot wine), ice wine, sherry, port wine, Madeira and various aromatic wines (vermouth, etc.).

Wine and Sprite

After the release of "The Night Banquet", director Feng Xiaogang said: "I want to make such a movie. Nowadays, wealthy people in China are rapidly dividing into two groups. On one side are the returnees. , one side is the local group. The overseas group likes to go to outdoor sports and go to the gym; the local group likes to go to nightclubs and saunas. The overseas group says that the most difficult thing is that Europeans have studied it for hundreds of years. The sugar was taken out of the red wine, but we Chinese compatriots got it back.”

If you think it’s not sweet enough, just switch to a bottle of sweet white wine; if you think it’s too strong, you can. Change to a bottle with a lower alcohol content - in fact, the alcohol content of red wine is already very low, usually only 12-14.

Serving 6 bottles of the same wine in a row

For one meal, 6 bottles of the same wine are served in a row, without understanding that 6 bottles of different types of wine should be served.

According to the Western banquet system, an aperitif should be drunk before the meal, such as champagne, sparkling wine, dry sherry, and vermouth; of course, a formal meal must be accompanied by table wine. The basic principle is: white meat (seafood) with white wine Wine and red meat should be paired with red wine, and rosé wine can swing between the two; desserts should be paired with sweet wines, such as botrytis wine and ice wine; and a glass of digestif wine should be served after the meal, such as port wine and 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 very different, so we don't necessarily stick to this principle. . When pairing wine, in addition to red meat or white meat, it also depends on the cooking method and seasoning ingredients. What we need to match is not the color of the food, but the taste of the food. For example, for West Lake Fish in Vinegar, you don’t have to choose white wine. You might as well try a Pinot Noir red wine, which may be unique.

Believe that "wine tastes better with age"

CCTV's "Weekly Quality Report" once reported that a wine company in Beijing only started production in 2001, but the year on the wine label had " 1992". What’s even more ridiculous is that “1992” sells for 198 yuan, “1998” sells for 42 yuan, and “1999” sells for 23 yuan. They have established a proportional mathematical relationship between year and price: the older the year, the higher the price.

The "premature phenomenon" of domestic wine caters to consumers' inertial thinking - "wine tastes better when it is old". In fact, the quality and price of wine fluctuate in a curve with different years, rather than rising in a straight line with the age of the wine.

Because the quality of wine does not depend on the age of the wine, but on the soil quality of the vineyard and the timing and amount of sunshine, rainfall and temperature in the year when the grapes were grown and harvested (the year on the wine label is not the filling date, but the grape year of growth and harvest). In the same piece of land, due to the different climate every year, the quality of the wine will also vary accordingly. Therefore, the same box (12 bottles) of Latour red wine in 1981 now sells for more than 1,000 pounds, but the 1982 wine costs more than 9,400 pounds.

Believe that the more wine is stored, the better

Similarly influenced by the saying that "wine smells of age", we believe that the more wine is stored, the better.

Theoretically, wine is a living thing that will continue to mature and change after being bottled. Under good storage conditions, the wine will gradually soften and mellow the tannins over time, making the wine aroma more profound and the taste more balanced and harmonious. It may take more than ten years for the golden vintages of top wineries to become better; even half a century later, they will still shine. However, American wine educator and former chief sommelier of the Window of the World restaurant on the top floor of the World Trade Center in New York, Kevin Zralli pointed out in "Wine Introduction": "Not all wines get better as they age. In fact, more than 90% of the world's wines It’s best to drink it within a year.”

The life cycle of a bottle of wine is like the growth of a girl. She has innocence and cuteness in her childhood, charming charm in her youth, and gracefulness in her Mood for Love. With all kinds of styles, MILFs have the grace to remain graceful. The enjoyment that wine brings us will have different experiences at every stage. If we look forward to aging dogmatically and worry about when it will reach its peak all day long, how much tasting experience and fun will be lost? In this sense, opening a bottle of wine is appropriate at any time.

Hold the side of the goblet

Nowadays, many real estate advertisements use wine to express the "European style", and even name the real estate directly after the wine producing area, such as There is "Champagne Square" in Shenzhen, "Bordeaux Garden" in Guangzhou, "Chateau Margaux" in Tianjin, and "Napa Valley Villa" in Beijing. However, the noble spokesperson held a glass of red wine in the same posture as a beer glass!

We are used to drinking beer, and if we are not careful, we will hold the wall of the goblet in the same way as a beer glass. Just like putting your hand on the host's microphone when being interviewed by a TV station, it has become a deep-rooted bad habit.

The correct cup holding posture should be to hold the stem of the goblet between your thumb, index finger and middle finger. First of all, clamping the cup stem makes it easier to appreciate the color of the wine through the cup wall, and it is easier to shake the wine cup to release the wine aroma. If you hold the side of the cup, you will block your sight with your fingers and you will not be able to shake the glass. Secondly, drinking wine requires a certain drinking temperature. If you hold the side of the cup with your fingers, the temperature of your hands will warm the wine, affecting the normal level of the wine.

Of course, if you carefully study the cup-holding posture, two other postures can be distinguished according to different appreciation periods:

In the stage of observing the color of the wine and appreciating the aroma of the wine, use your thumb and Hold the bottom of the cup post with your index finger - stand your thumb upright and lean vertically on the cup post, bend your index finger to get stuck on the cup holder, and use the rest of your fingers to make a fist under the cup holder for fixation. In this way, whether you tilt it 45 degrees outward to observe the color of the wine, or tilt it 45 degrees inward to explore the aroma of the wine, you can control it freely, especially powerfully, and it feels very exciting.

At a banquet, if you need to move around or hold a wine glass to talk to others, please remove all fingers from the cup stem and directly hold the cup holder between your thumb and index finger - press the thumb on it and rest the index finger on it. Underneath, the remaining fingers are supported under the index finger in a fist-like manner. Holding the wine glass this way means pausing, expecting and listening, and it also looks cooler.

Like it full

Su Dongpo wrote in "Xingxiangzi": "The clear night is dust-free, and the moonlight is like silver. When pouring the wine, it must be ten full."

But if it is wine, it only needs to be full three points, so as to leave room for the wine's aroma to swirl, convection and concentration.

In addition, if you pour it too full, a 750ml bottle of wine, even if you use a smaller 215ml ISO standard wine tasting glass, is not enough to last three rounds of wine.

Hanging cup = good wine

The "hanging cup" phenomenon only indicates that the alcohol, sugar and glycerin content are relatively high, and is not the absolute standard for good wine.

For example, the climate that year was relatively hot, which caused the sugar content of the grapes to be too high and the alcohol content of the wine to be too high. Naturally, dense "wine legs" would also appear. At the same time, hot climates often lead to insufficient acidity in the grapes, resulting in wines that lack solid structure.

Worship the oak flavor

At the wine tasting, someone commented: "The fruity aroma is rich, the taste is round, and there is a mellow oak flavor"

The source of the oak flavor The aging process of wine in oak barrels. During the aging period ranging from 12 months to 18 months or 24 months, the aromatic substances contained in oak will slowly blend into the wine, causing the wine to derive a certain baking aroma, such as fir, cedar, Aromas of cigar box, chocolate, coffee, caramel, toast, smoked bacon and more.

Because the famous American wine critic Robert Parker (ranked first in the "Decanter" magazine's 2007 "Global Wine Industry Influence Ranking") likes to give wines with deep color, rich fruit aroma, and oak flavor Heavy wines have higher scores, coupled with the active promotion of "200 oak barrel aging" (replaced with new oak barrels twice) by Michel Rolland, a "flying winemaker" who serves as a consultant for more than 100 wineries around the world, oak Taste seems to have become an important symbol of good wine, and various oak chips and oak powder have also become best-selling products.

However, British wine critic Andrew Jeffer pointed out in the "Red Wine Bible": "Those who think oak is the main flavor of wine are the same as those who think ketchup is a vegetable."

Smell the cork at all times

In a regular Western restaurant, after opening the bottle, the sommelier will usually put the cork in a small dish and bring it over to the person who ordered the wine for inspection. , check whether the cork is dry, cracked or moldy - if the above phenomenon occurs, it means that the wine has been improperly stored, and you can request a replacement bottle. But some customers like to pretend to be experts, and they often pretend to pick up the cork, put it under their nose, smell it, and then shake their heads.

American "Wine Spectator" columnist Matt Kramer told everyone in "The Secret of Great Wine": "The cork in front of you is not for you to smell, but for you to see. . You can’t tell the quality of a bottle of wine from the smell of a cork, just like you can’t tell the quality of a pair of shoes by the smell of the insoles.”