In recent years, wine (red wine) has gradually become a favorite daily alcoholic beverage in our country. But wine is still a very unfamiliar thing to most people, especially the knowledge about imported wine is very little. In fact, wine is not only a trendy alcoholic beverage, but also a beverage that is beneficial to human health when consumed in moderation.
Why is drinking wine in moderation good for human health? Because wine is made from grapes, and wine contains glucose, beneficial yeast, and rich vitamins and minerals, drinking wine in moderation is beneficial to human health. Moreover, the alcohol concentration of wine is lower than that of other liquors, foreign wines and beers, making it suitable for drinking by men, women, old and young. There are different types of wine, such as: red wine, white wine, rose wine, sparkling wine and fortified wine, suitable for different needs of different people.
The world’s major wine-producing regions are geographically located between 30 and 50 degrees north and south latitude. The wine-producing countries in the northern hemisphere include France, Italy, Spain, Germany, the United States, Portugal, Canada and China, and the wine-producing countries in the southern hemisphere. The most wine-producing countries include Australia, New Zealand, South Africa, Chile and Argentina, so the first choice for buying wine is the above-mentioned countries. Of course, many people know that the best wine-producing country is France, but it should also be noted that the climate, formula, technology and taste of wine in each country are different, and everyone's tastes and tastes are also very different. , so it’s more difficult to choose a wine that suits you! The princess can only teach everyone a little knowledge about how to taste red wine, but do you like the type and taste of wine? You have to taste it yourself to know! Here the princess teaches everyone how to taste red wine.
The "5 S's" of tasting red wine:
The first "S": See: the color of the wine should be clear and shiny, not turbid. Unclear. It is best to view and observe in natural light and against a white background. Generally, older red wines are lighter in color and younger red wines are darker in color, while white wines are just the opposite. Older wines are darker in color and younger ones are darker in color.
The second "S": Swirl: Swirling can bring out the aroma and flavor of the wine, and at the same time bring oxygen into the wine, which can soften the tannins of the new red wine.
The third "S": Sniff: Smell a few inches from the mouth of the wine glass. If you put your nose directly towards the wine glass, you will not smell the aroma of the wine. What you need to remember is the various aromas of wine. intensity and harmony. If there is an unpleasant smell, it may mean that the wine has gone bad.
The fourth "S": Sip: Take a sip and "inhale" the wine, just like whistling. Let it flow in your mouth and identify the four flavors "sweet, salty, bitter and sour" that are "tasted" through your mouth. When you taste the wine in your mouth, the aroma of the wine in your mouth will be inhaled into the nasal passages, allowing you to identify the taste of the wine in your mouth. Everyone should pay attention to the concentration of wine, which will be of great help in choosing food pairings.
The fifth "S": Savor: Think about the taste of the red wine in your mouth (vanilla, spice, wood, fruit, vegetable, flower, earth or other wine aroma) and feel it Is red wine round and supple or powerful, rich, light, fresh, smooth, harmonious or too acidic? Is the aroma long-lasting or short-lived? Do you like the taste or not? This way you can choose your favorite red wine! In this way, you will be able to match better pre-dinner wines and post-dinner wines or wines for chatting with relatives and friends.
Wine and Food Pairing
Pairing wine and food is an art and full of endless fun, so don’t overcomplicate it. It's like a game. There is no loss if you make a wrong combination. Instead, you will accumulate another rare experience. The secret to meal and wine pairing is to pay attention to the entire meal, rather than separating each dish and matching the wine one by one. If the meal can be arranged properly before and after, then the wine pairing can be very easy to follow. for. However, in terms of eating habits, usually there are fewer opportunities to pair rich meals with wine at lunch, and most of them are concentrated at dinner. Maybe this situation has some emotions and feelings.
Common pairings
Dry white wine Dry white wine has a refreshing taste and high acidity. It is most often used as an aperitif, or paired with oysters and other clam shells in the appetizer. For the main course, light steamed or grilled fish or boiled seafood is most suitable. A wine with a stronger taste can be paired with simple chicken or pork. For cheese, try goat's milk cheese with high acidity.
Sweet and thick dry white wine. This type of dry white wine is most famous for Chardonnay wine produced in premium production areas. Montrache in Burgundy is a classic production area. Usually fermented and cultured in oak barrels, the taste is sweet but not sweet, round and rich, and the wine aroma is rich and varied. Luscious lobster, fresh scallops and crayfish are the best companions; those with a thicker taste can even be paired with rich appetizers such as foie gras.
Main dishes are mainly fish or poultry paired with fragrant sauces. This type of wine often has vanilla and oak flavors when young. It is best to avoid steaming and other light fish dishes.
The fruit-flavored dry white wines are most represented by dry white wines made from Gritstamina, Muscat and the newly popular Viognier varieties, which are famous for their unique aromas, such as tropical fruits, roses, Apricots, etc., have a rounder taste and lower acidity. It is suitable for pairing with dishes with more exotic flavors, such as asparagus with Muscat and guztamina with dishes with strong spices. You can also try new dishes with fruits.
Semi-sweet white wines such as Vourvay from the Royal River, German Spatlese or Auselese grade sweet wines all fall into this category. It is less valued when paired with European food, but is more suitable for spicy or often sweet Asian food. Slightly sweet, with enough acidity to balance the taste well. You can try desserts with high acidity and low sweetness; in addition, tropical foods that use fruits to add sweetness, as well as spicy foods that are difficult to pair with wine, such as curry and sand tea, are all worth trying.
Botrytis white wine Trockenbeerenauselese from Germany, Sauterne from Bordeaux and Essencia from T0kaii in Hungary are ambassadors for this type of rich and sweet white wine. The side dishes are versatile, starting with pre-dinner wine, which is a very classic combination with foie gras, which is often served as an appetizer. It can also be paired with fruit ice cream between two main courses, and then the greasy blue mold cheese is also a traditional combination. Finally, it can be paired with dessert after a meal (avoid chocolate or coffee-flavored desserts). The problem with botrytis white wine when accompanying food is that the taste is too strong and will overwhelm the flavors of other wines and dishes. Before serving the next dish, you can take a sip of water or a bowl of soup.
Rose red wine Most rose wines are light, with fresh fruity aromas, and are suitable for simple dishes. It is best paired with light summer foods, such as lettuce salads, cold dishes and white meat. In addition, Mediterranean dishes seasoned with olive oil and garlic are also suitable. The taste of rose wine is relatively uncharacteristic, and it is often used to pair with dishes that are difficult to match, such as foods with a lot of vinegar and garlic. Even if the combination is not a particularly good one, it is not too outrageous.
Light red wine This type of red wine includes light and refreshing new wines that are launched every November, as well as some young red wines with light color, strong fresh fruit aroma and low tannin content. France’s Les Vins du Beaujolais and Italy’s Valpolicella all fall into this category. It is mainly served with simple foods, such as cold aspic made of liver and pate, sausages, white meats such as pig and veal, and simple dishes made with offal. Mild cheeses are also worth trying.
High-tannin red wines are currently the most popular red wines in the world, such as Italian Barolo, French Pouillac and C?te d'Rodigo, and California's Cabernet Sauvignon. Sauvignon is the best representative. The wine is deep in color, with a tight structure, strong but delicate astringency, and needs to be kept for a long time to soften the tannins. After maturity, the wine has a rich and rich aroma. Such a robust yet delicate wine is a perfect match for delicately prepared red meat dishes, and strong game meat paired with rich sauces.
Delicate and smooth-tasting red wine. The representative wine is Burgundy red wine made from the Pinot Noir grape variety. It is usually described as having a feminine, elegant and delicate style. Some red wines made from Melo seeds also have a similar flavor. When young, the tannins are slightly heavier and the aroma is simpler. They are suitable for pairing with grilled meats such as steaks. After aging, the overflowing wine aroma and rich taste are enough to match rich dishes that have been simmered for a long time, or delicacies made with wild poultry and wild mushrooms.
Mediterranean regions with hot climates, such as southern France and Spain, are the main producing areas of this type of red wine. The red wines of Rioja in Spain and the Villeneuve-du-Pape in the southern Rh?ne Valley are the most representative. The rich glycerin and alcohol give the wine a plump and rich taste. It is most suitable to be paired with meat stewed with various spices in cold weather: it can also be paired with barbecued meat and red meat with thick sauce. Old wines can also be paired with game or truffle-flavored delicacies.
Light sparkling wine Almost all sparkling wines fermented twice in the wine tank fall into this category, including some sparkling wines fermented twice in the bottle, but the taste is more delicate, such as Cava popular in Spain Or Snumante in Italy. It is mainly used as a pre-dinner drink or with simple dishes made of seafood and white meat. If it is semi-sweet, it can be paired with desserts such as fruit pies or cakes.
Delicate and thick sparkling wine French champagne is the representative of this type of sparkling wine. It has a variety of flavors and is suitable for many types of dishes. Champagne mainly made from white grapes has a lighter taste and mixed dry fruit aroma. It is an ideal pre-dinner wine for special meals. When it is older, it can be paired with delicate fish dishes or aged dry cheese. Champagne made from red grapes has a stronger taste and richer aroma. It is suitable to be paired with caviar, white meat and seafood dishes; when it is older, it can even be paired with dishes topped with thick sauces and delicacies with strong game birds. meat dish. As for the pink champagne, the taste is even more rich, and the selection principle is to choose dishes with strong flavors.
Ladies all like to drink red wine. It is elegant, does not need to stretch your belly, and can also improve your appearance. Men probably drink red wine for the sake of mood. Drinking it slowly shows a calm and calm attitude.
Drinking red wine alone often tastes astringent. People usually mix it with Sprite, add ice cubes or prunes to improve the taste. The princess learned a new way to drink it at the dinner table that day. It tastes good. You might as well try it.
Freshly opened red wine, poured into a glass. Add freshly cut cucumber slices and serve over ice. According to the chef, this can effectively remove the sourness of red wine, retain the sweetness of red wine, and stimulate the fragrance in the wine. Ice cubes are used to stabilize the flavor of the wine so that the aroma will not dissipate quickly. In addition, it can also control the amount of alcohol and also have some effect on sobering up.
And it can also prevent others from laughing at your "childish" behavior of using Sprite at the dinner table