Does Martell have 95 red wine?

Since you know nothing about red wine, let me tell you one thing.

Red wine is generally short for red wine. When brewing red wine, grape skin and grape meat are squeezed at the same time, and the red pigment contained in red wine is released when grape skin is squeezed. Because of this, all red wines are red. If you brew white wine, squeeze out the grape meat for brewing.

The brewing process of red wine

First of all, the first step is to remove the stems, that is, to remove the grapes from the comb-shaped branches. Because the branches contain a lot of tannic acid, they have an unpleasant taste in wine.

Second, squeeze the fruit. When brewing red wine, grape skin and grape meat are squeezed at the same time, and the red pigment contained in red wine is released when grape skin is squeezed. Because of this, all red wines are red.

Third, juice fermentation. Grape juice, the raw material for brewing wine, can be obtained after squeezing juice. With wine juice, you can make good wine. Wine is the product of fermentation. After fermentation, the sugar contained in grapes will gradually be converted into alcohol and carbon dioxide. Therefore, in the process of fermentation, sugar is getting less and less, while alcohol content is getting higher and higher. Through the slow fermentation process, red wine with delicate fragrance can be brewed.

Fourth, add sulfur dioxide. In order to keep the fruity taste and freshness of wine, sulfur dioxide must be added immediately after fermentation. Sulfur dioxide can prevent oxygen in the air from causing wine oxidation. After fermentation for about 3 weeks, the new wine must be precipitated for the first time and changed into barrels. The second precipitation takes 4 to 6 weeks. The number of times of precipitation and the order of time are exactly the taste to be achieved.

The wine will be bottled after being stored in the barrel for 3 to 9 months. In the past, wine bottles were sealed with corks. Now (after 200 1), many innovative bottling plants adopt new vacuum sealed rotary bottles.

Grape varieties for brewing red wine

Grape varieties include Shiraz, Cabernet Sauvignon, Sauvignon and Merlot. These names often appear on the labels of red wine, referring to the grape varieties used. Some red wines are made from one kind of grapes, while others are made from two or three kinds of grapes, so the taste of red wines is different. Red wine brewed by single or mixed grape varieties is equally good, but it is suitable for different consumers' tastes.

The Origin of Red Wine-"Old World Red Wine" and "New World Red Wine" Many countries in the world produce red wine. One of the ways to divide the producing areas of red wine is divided into "old world red wine" and "new world red wine".

Old world red wine generally refers to the red wine produced in Europe (especially in France and Italy), which is slightly more expensive in the international market. "New World Red Wine" refers to red wine produced in Australia, Chile and other countries. French red wine was once dyed with pigment extracted from bovine blood, which once affected the sales of French red wine under the concern of mad cow disease. Australia and Chile enjoy a good reputation in the international market because of their superior geographical location and almost no environmental pollution in their grape producing areas. Australian red wine uses pure plant pigments extracted from grape skins for color matching, which is a pioneering work for the red wine industry to use natural substances for color matching. AREM wine in Australia and ALMAVIVA in Chile are famous "New World Red Wine" brands.

Concepts and differences between red wine and dry red wine

The so-called dry wine (dry white, dry red) only refers to the sugar in wine, and there is no other meaning. According to the standard, the sugar content of dry wine is below 4.0g/L. Because this kind of wine has low sugar content and no sweetness, it shows more fruit aroma of grapes, bouquet produced by fermentation and mellow aroma left by aging. In the traditional sense, all wines are sweet wines, and the sugar content is above 50.0 g/L.

Dry red wine is a word borrowed from champagne brewing, that is, wine brewed directly from pure grape juice without adding any additives such as water, spices and alcohol. After red grapes are pressed, the skins and cores of grapes are not filtered, and the grape juice is filtered after brewing into wine. In the process of brewing, the color of grape skin is dissolved into the wine, which is dry red wine. There are two kinds of dry red wine, one is simple filtration; The other is continuous pressing filter residue. Squeezed dry red wine contains more tannins and has a stronger taste.

In other words, dry red is not sweet to drink. In China, some people like to mix sprite when drinking dry red wine, which shows that the drinker is not suitable for drinking dry red wine, but orthodox red wine.

Shelf life of red wine

Red wine is not as old as possible. Vintage is a concept to express the quality of wine in that year. Red wine can also be divided into fresh type and aged type. The fresh type is generally fruity, and the aged type is generally rich and mellow. The best drinking period varies from wine to wine, generally between 2- 10 years. /kloc-Red wine bottled over 0/0 years old is not delicious.

Steps to taste red wine

Step 1: Control the temperature of red wine. Traditionally, the temperature of drinking red wine is cool room temperature, ranging from 18 to 2 1 celsius (white wine is between 9 and 12 celsius). At this temperature, the red wine of each year is at its best. A bottle of chilled red wine, tannin (the substance that shows astringency in wine) is more obvious than red wine at room temperature, so it tastes astringent. The situation of liquor is just the opposite, in order to highlight freshness and acidity, so it is suitable for drinking after being chilled. The correct way to drink is to hold the column of the goblet with your fingers instead of holding the cup with your hands, otherwise the temperature difference of the wine will affect the coordination of the wine.

Step 2: sober up. A bottle of good wine that has been dusty for many years will taste just when it is opened. At this time, it is necessary to "wake up" this wine. Pour the wine into a beautiful decanter and wait for ten minutes, and the smell will dissipate. Sipping generally requires that the contact area between wine and air be maximized. After full oxidation, the rich aroma of red wine is revealed. The treatment time can be extended, preferably one hour, to create an atmosphere full of wine fragrance.

Step 3: Watch the wine. Red wine is red enough to stir people's hearts. When pouring red wine, the basic requirement is that the glass is placed horizontally and the wine does not overflow. In the case of sufficient light, put a glass of red wine on a white paper and observe the edge of the red wine. Most of the well-defined wines are new wines, and the color is even and slightly old-fashioned. If it is slightly brown, you may encounter an old bottle of wine.

Step four: drink. Before you enter the wine, you should smell it deeply in the glass. At this time, you can appreciate the fragrance of red wine. The new wine is very fruity, while the old wine has deeply restrained this flamboyant personality. Swallow a mouthful of red wine, let the red wine stay in your mouth for one minute, roll it on your tongue twice, take a deep breath to let your senses fully experience the red wine, and finally swallow it all, and a delicate fragrance suddenly lingers among them.

Step 5: wine sequence. When drinking, we should follow the principle of new before old, light before strong.

Classification and grading of French red wine

French wine can be divided into four grades. If the price is represented by a pyramid, the order from the bottom to the top is: daily table wine (Vin de Table), regional table wine (Vin de Pays), excellent regional table wine (V.D.Q.S) and legal regional wine (A.O.C). The closer to the top of the pyramid, the higher the price.

table wine

Blended with wines from a single producing area or several producing areas. French brewing has a long history and superb blending technology, so the quality of daily table wine is stable and it is the most common wine on the French public table. The minimum alcohol content of this kind of wine shall not be lower than 8.5% or 9%, and the maximum alcohol content shall not exceed 15%.

Vin de Table daily table wine is divided into three grades.

1, French table wine (advanced, only mixed grapes produced in France)

2. Intermediate mixed wine produced by EU countries.

3. Vinotenuen France a partir de raisins reolten (low-grade, not limited to grape varieties, brewed in France) is delicious or not, regardless of grade.

Regional table wine (wine)

Upgrade from the best daily table wine. Its origin must be consistent with the specific origin marked on the label, and recognized grape varieties should be used. Finally, it must be approved by a special French tasting Committee.

Excellent regional table wine

The grade is between regional table wine and legal regional wine. The production of this wine is strictly controlled by the National Association of Origin.

Wine in legal producing areas (A.O.C for short)

The grape varieties, minimum alcohol content, maximum yield, cultivation methods, pruning and brewing methods of the top-grade French wines are all under the strictest monitoring. Only wines from legal producing areas that have passed the official analysis and test can obtain the A.O.C certificate. It is this very strict regulation that ensures the consistent noble quality of A.O.C wines. In France, every big producing area is divided into many small producing areas. Generally speaking, the smaller the producing area, the higher the quality of wine.