How about red wine imported from Elizabeth Arden? Is it French?

The main tastes of red wine are sour and astringent. The acid in red wine mainly comes from malic acid, lactic acid, tartaric acid and citric acid, while the astringency is mainly caused by the reaction of tannin and protein in red wine.

The taste of red wine refers to the various feelings of wine in the mouth. What the mouth can feel is the taste, smell and touch given by wine, not just the sweetness and bitterness that the taste can feel. The "taste" of red wine actually includes structure, body, taste and texture.

Structure: Generally speaking, this is a general evaluation of the taste of red wine, which is the overall impression of red wine in the mouth, including the year (young, mature, peak, over-peak) and development state (tight, closed, open and loose) of the wine, the overall evaluation (balance, imbalance or some outstanding factors) and so on. According to the different sense of structure, it can be described as hard, astringent, rough, soft, fragrant, round or greasy.

Body: refers to the feeling of the weight of wine on the tongue. This is a difficult word to understand, just like lemonade makes the tongue feel lighter and coffee with milk is heavier. The feeling of wine in the mouth, whether full or thin, can be expressed as mellow, uniform or light.

Taste: there is a mixture of aroma and taste, which can be divided into three flavors from the first entrance to swallowing or spitting. The first taste means the first taste, the middle taste means the taste that stays in the mouth for a period of time, and the last taste means that there is no aftertaste of wine in the mouth after swallowing or spitting. The length and palatability of aftertaste is an important index.

Texture: There are often some imaginative adjectives to express the touch of wine in the mouth, such as steel, crisp, velvet, silk, waxy, greasy and oily. This soft wine still smells of fruit. Tibetan brewing has a compound flavor. After shaking the glass, quickly smell the smell released by the wine. The best taste is sour-sweet-bitter-salty.

time

The best time for wine tasting and tasting is around 10: 00 am. At this time, not only is there enough light, but people's spirit and taste can also be more concentrated.

cup

The glass for tasting wine is also exquisite. The ideal glass should be a tulip cup, with a thin body, colorless and transparent, and a shrinking mouth. Moreover, there should be four or five centimeters long cup feet to avoid the indirect influence of hand temperature on wine temperature when holding the cup body, and it is also convenient to observe the color of wine.

order

If you taste a variety of wines at the same time, you should change the taste from light to heavy, and don't spoil the taste of the latter wine because of the strong taste of the former wine. So the general rule is that dry white wine precedes red wine, sweet wine precedes dry wine, and New Year precedes the old year.

However, you should also avoid drinking too much wine at one time. It is difficult for the average person to concentrate when it exceeds 15.

temperature

When tasting wine, temperature is a very important link. If you drink at the most suitable temperature, not only the aroma can be completely emitted, but also the balance of taste can reach the extreme. Usually, the drinking temperature of red wine is higher than that of white wine, because its taste is stronger than that of white wine, so it needs higher temperature to extract its aroma.

Therefore, even simple red wine or white wine will have different drinking temperatures due to factors such as year and sweetness.