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The Tasting Center

Wine is a liquid of life. Tasting wine seems in the process of experiencing life. Various tastes of dry white wine are like colorful lives.
As wine tasters often say, good wine is able to touch human and the heaven and earth in the cup reveals the essence of life.
Use your heart to taste wine. The wine doesn’t have to be expensive but to be appropriate; don’t drink too much but drink to taste. Wine,
with its velvety spirit, charming rhyme and rich bouquet, makes its aroma last in our lips.

Wine Service

Conversing the wine to another container before tasting, functions not only to separate the wine from the sediment produced in the bottle, but it is also essential that a bottle of wine that has been stored for a long period of time is in contact with the air before it is consumed. A procedure for wine "breathing" is for its features to play out better, and the general wine breath time varies from 0.5 to 2 hours according to the characteristics of the wine. Fresh wine generally does not need conversion containers, but opening the bottle before drinking to let it breathe for some time is still essential. Wine’s best drinking temperature differs according to the characteristics of different products. In order to fully display wine’s characteristics and to bring tasters with maximum fun, please pay attention to the temperature of the wine during wine service.
The following is the approximate appropriate temperature of a variety of wines:
> Rich wine (long storage) 15-20 degrees Celsius
> Light red wine (fresh drink) about 12 degrees Celsius
> Dry white wine and rosé 10-12 degrees Celsius
> Sweet white wine, sweet rose red wine, champagne and other sparkling wine about 5 degrees Celsius

Holding the Wine

To appreciate the aroma and charm of wine, suitable wine glasses cannot be missing. Except for holding the wine, a glass’s most important role is to show you its charming body and color, as well as make wine get optimal breathing and gather the aroma together. So a good wine glass should be: colorless, transparent, uniform and thin, high-footed, large capacity and the cup is relatively small.


After serving the wine, the taster should hold the cup with a 45-degree angle and at the right distance to observe. The ideal environment to observe is in good light and on the white plane. By observing the clarity, color and intensity of wine, we can have a preliminary impression of the wine’s characteristics.
And then shake the wine glass to observe the flow (column) state in the cup. When shaking the glass, you can observe the viscosity of wine, which can help observe the degree of alcohol.
White wine: light yellow, grain yellow, green grain yellow, yellow, dark yellow, amber yellow, golden yellow, lead color, brown (older wine color will be deeper).
Red wine: bright red, ruby red, red, crimson, dark red, purple, tile red, brick red, brown red, brown, black and red (older wine color will be more shallow).
Wine transparency
Clear, bright, clear, glittering and translucent, transparent, lacklustre, dark, cloudy, precipitation (suspended solids), loss of light


tasters basically can determine the characteristics of the quality of wine after viewing and smelling.
There are three sources of wine aroma: the grapes, fermentation and aging. The wine has been found having more than 500 kinds of fragrant substances; the general practice is to divide them into eight categories:

> Fruit Fragrance: Cherry, Raspberry, Strawberry, Green Apple,
> Flowers Flavor: rose, clove, lily;
> Plant (mineral) taste: grass, mushrooms, granite, butter;
> Baking flavor: toast, roasted coffee beans, biscuits, tobacco;
> Animal flavor: venison, fox flavor, raw meat
> Chemical taste: sulfur, rust taste, oxidation taste;
> Spicy flavor: pepper, ginger;
> Trees flavor: vanilla, pine, oak.

According to the origin and formation of aroma, fragrant substances can be divided into three categories:
> Fruity or Cultivar Fragrance: Mainly floral, fruity, plant and mineral smell
> Wine or fermented fragrance: Mainly chemical smell
> Mellow or vintage fragrance: the main aroma of animals, balsamic odor, baking smell (mainly the tannins change or dissolve oak ingredients to form the smell and smell of spices and so on


through the nose suction, you can taste wine’s more obvious characteristics; finally drink the wine, heed the length of taste.
When tasting young dry wine (no residual sugar), for example, pay attention to white wine’s acidity, young wine has a convergence feeling caused by tannin (like tea or walnut skin). Some varieties, such as Riesling, Sauvignon Blanc, Beaujolais, have fruity, but the after-dinner wine is very sweet.

Wines have different senses of structure. Less alcoholic wines are usually weak wine, and those with high alcohol wines have skeleton, full bodied. No matter what the taste of wine is like, the key is to balance all the elements in harmony, fruit flavor, acid, tannin, alcohol and so on. For example, the wine will be plain and tasteless because of its low acidity, or be bitter because of the high tannins. Another important indicator of the quality of wine is its aftertaste. If the aftertaste is short, usually the quality is general. Long aftertaste is a mark of high-quality wine.
White wine unique flavor:

> Chardonnay: Butter, apple, pear, vanilla
> Gewurztraminer: fragrant, lychee
> Riesling: apples, oranges, toast
> Semillon: grass flavor, orange, honey, toast

> Chenin Blanc: apricots, apples, nuts
> Muscat: delicate floral, refreshing
> Sauvignon Blanc: grass flavor, gooseberry
> Ugni Blanc: fresh, detailed

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