How to taste red wine

Wine culture occupies an important position in Western society. If you don’t understand wine culture, you can’t be considered truly integrated into Western society. Different from the strong taste of white wine, the taste of red wine is more mellow. Maybe it won't make you drunk immediately, but after three rounds of drinking, the aftereffect of red wine will appear. Many people cannot completely get rid of the drunkenness of red wine after a night. Wine tasting is a science, and there are rules to follow, from the way you hold the glass to the arrangement of seats.

1. People may be easily confused by the sweetness, because many wines that smell very sweet may actually be dry wines, so you have to identify the sweetness in your mouth, mainly by identifying the residual sugar content in the wine. We usually use the tip of our tongue to feel the sweetness. Of course, we can also make a rough judgment by observing the degree of adhesion of the wine. It is mainly divided into dry, semi-dry, semi-sweet and sweet types.

2. Acid is mainly sensed on the sides of the tongue. The acids in wine are generally tartaric acid, malic acid and lactic acid. When the wine enters the mouth, if there is a lot of saliva secretion and it lasts for a long time, it proves that this is a high-acid wine. High-acid wines generally appear thinner. Wines grown in cool climates generally have higher acidity.

3. The most important element in the structure of red wine is tannin. Tannin is a natural substance, a mixture of phenols with a slightly bitter taste, which mainly comes from grape skins, grape seeds and oak used for aging. Tannins can make your mouth, especially your gums, feel dry and tight. You can also feel the texture of the tannins on your gums, whether it is delicate or grainy. The drier and tighter your mouth is, the higher the tannin content in the wine.

4. Alcohol content is also an important element in wine structure. Alcohol content below 11% is low, 11%-13.9% is medium, and 14% and above is high. Generally, the alcohol concentration is judged by a burning sensation, but each person feels the burning sensation in different parts of the body. Some people's throats are more sensitive to alcohol, while others' stomachs are more sensitive.

5. The final element in wine structure is body. Compared with the first four elements, the body of the wine is relatively abstract and difficult to describe. It can only be felt and compared. In fact, it is the feeling of fullness in the mouth after the wine enters the mouth. It can be compared with water and milk in daily life. The fullness of water is very light, while the fullness of milk is very strong. Moreover, the content of the previous elements will also affect the body of the wine. Sweetness, tannins and alcohol content will increase the body of the wine, while acid will lighten the body of the wine.