Wine is not cold, remember a few professional terms

Wine is actually the most demonized thing. Except for those truly collectible grades, most wines are nothing more than a tabletop drink on Europeans. If you still feel that wine is too cold, baby, you really want to be too More, too little to drink.

Know these secrets

Maybe it's because an American named Robert Parker invented the scoring system for wine. Perhaps it's because the wine world is too keen to do an unclear activity called "blindness," perhaps. Because of the vocabulary that translated from the foreigner's tasting words, the wine suddenly became something ungrounded. Is wine really so hard?

Remember a few professional terms, in fact, not so mysterious

One name: Robert Parker

Many wine merchants will say when the wine is sold that the bottle is rated by Robert Parker. In the past, people described a wine as emotional (here, consciously replenishing Shakespeare-style vocabulary). What the American Robert Parker did was to use the centenary system to rate wine, 96 to 100. The top wines are very good from 90 to 95, and 80 points or more are excellent. Note that there is a minimum of 50 points, and you understand that basic points below 70 points are not worth recommending.

Two Worlds: New World vs Old World

The Old World is the country that has traditionally produced wines, such as France, Italy, Germany, Spain, etc., began winemaking thousands of years ago; New World Wines began in Columbus and discovered the New World, so it is not hard to imagine that it is the United States, South America, South Africa. Australia, these countries. In the old world in general, more emphasis is placed on terroir and ancient traditions; the new world places more emphasis on science and technology.

Tannin

One of the most photographed vocabularies used to describe wine is grape skins and seeds during wine making and the sourness of oak barrels. Note that tannins are not only red wines, but white wines are also there, but the tannins of red wines are more intense. Robert Parker's scoring system is actually quite personal. For example, he likes high-tannin wines.

Body

The body of wine, the body of wine, imagination of a girl, less flesh and bones, less natural flesh, and fleshy and fleshy flesh. Drinking in your mouth is like the difference between skim milk and whole milk.

Oak barrel

After passing through the barrels of wine, the taste is generally deep and the process is called aging. Because the reception extracted the “tannins” in the oak barrels, well, the “tannins” were gorgeous again.

sober up

The so-called sobering is to pour the wine into the decanter and let the wine come into contact with the air to release the aroma and the layers.

Not all wines need to sober up. This is difficult to handle. We also recommend this session to professional sommeliers. The difference between wine and other wines is that the wine will continue to breathe and change in a hibernating state in the bottle, which is also a special charm of wine.