This article lists the problems that are often encountered by people who are new to wine, and answers these questions one by one so that you can quickly understand the basics of wine.
1. Is grape harvesting once a year or twice a year?
In addition to certain vineyards in the tropics, the grapes harvest time is generally once a year, the northern hemisphere begins in September and the southern hemisphere begins in March.
2. How many wines can be produced from the fruit produced by a vine?
This has to do with the age of the vines, the variety, the planting environment, the style and the quality of the wine. The fruit yield of vines is generally determined by natural factors and artificial factors. Artificial factors means that winemakers may cut off a portion of the fruit string as the grapevine results, allowing the rest of the fruit to obtain more concentrated flavors to produce better wine. In general, more than 1 kilogram of grapes are required to produce a standard bottle of wine.
What is sulphite in wine?
Sulfite is an organic compound that is found in grapes and in many vegetables and fruits. However, when brewing wine, sulfur dioxide may be added as an antioxidant and antibacterial agent to prevent the wine from being deteriorated. The sulfur dioxide content of wine is extremely low, but some winemakers will try to add sulfur dioxide to the wine.
What is the vintage on the wine label?
The year on the wine label refers to the harvest year of the grape that made the bottle, not the year it was released. Many good wines are produced from grapes harvested in a single year, but some special wines such as non-vintage champagne, sherry, etc., are not brewed from grapes harvested in a single year, but from different years. Grapes produced from the grapes produced are blended.
5. What does it mean to say that a wine has "Raspberry flavor"? Does it mean that raspberries have been added to the wine?
Saying that a wine has “Raspberry flavor†does not mean that raspberry is added to the wine, but that it has aroma or flavor similar to that of raspberry fruit. It is just a descriptive expression.
What is tannin?
Tannin is a compound derived from grape skins, grape seeds, and grape stems. It is particularly common in red wines, because red wines are usually fermented by the skin to maximize the availability of tannins in the skin. White wines are generally fermented without skin, with less tannins. Tannins can also come from new oak barrels. Wines aged with new oak barrels generally receive more tannins. Therefore, the content of tannin in wine is mainly determined by the brewing method. Tannins can make the structure of the wine more compact and more powerful, have a higher ageing potential; as the aging process progresses, the rough and raw tannins will gradually become round and refined.
7. What does "wine foot" mean?
“Wine foot†refers to the transparent pillar formed on the glass wall when the wine glass is tilted or shaken, and then placed in a horizontal position. These wine columns are also often referred to as “teardrops†or “hanging cups. ". The formation of feet is related to glycerin, alcohol, sugar and other substances in wine, and also related to the material and cleanliness of the wine glass.
8. How long after the wine is stored is best for drinking?
This question is difficult to give a standard answer. Most wines can be consumed directly after purchase, or after a few years. In general, red wine is more resistant than white wine. Wines made from certain varieties of grapes, such as Cabernet Sauvignon, survive better than other varieties of wine; wines with a particular style, such as Port, are better tolerant than other styles of wine. Whether or not the quality of wine can be improved after long-term storage is a subjective problem, because wine can develop more flavors after a long time, but it will also lose a part of fruity and fresh, which is really good. Bad, depends on personal preferences.
9. Should all red wine be sobered before drinking?
In most cases, red wine is served directly after opening, and does not require sobering. Some people think that some young red wines are so tight and closed that they can sober up, let it touch more oxygen, accelerate oxidation, release their original aromas, soften tannins, and improve their taste. Older wines in some years generally have more sediment. Drinking sober can filter out these sediments and make them more delicious.
10. At what temperature is red and white wine suitable for drinking?
In general, sweet white wine and sparkling wine best drinking temperature of 6 °C-8 °C, dry, semi-dry white wine is 10 °C -12 °C, red wine is 16 °C -18 °C.
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