Yuav ua li cas saj wine nyob rau hauv plaub kauj ruam?

Cawsaj yog ib yam dab tsi leej twg ua tau, txhua yam koj xav tau yog ib khob cawv thiab koj lub hlwb.

Muaj plaub kauj ruam rau caw tasting: pom, hnov ​​tsw, saj thiab hais. Cia peb coj lawv ib leeg.

Ua ntej, saib - pom kev

Ua tib zoo soj ntsuam cov tsos ntawm cov cawv txiv hmab yog thawj zaug ua thaum tasting cawv. Cov tsos ntawm cov cawv tuaj yeem muab cov ntaub ntawv hais txog vintage ntawm cov cawv, ntev npaum li cas nws tau muaj hnub nyoog, nws tam sim no mob thiab txawm tias nws acidity. Feem ntau, nws yuav tsum tau soj ntsuam los ntawm peb yam: clarity, xim siv, thiab xim.

1. Xim: Cias muab, liab yog liab caw, txiv duaj yog sawv caw, dawb yog dawb wine. Cov lus piav qhia cov xim feem ntau yog: liab: cib liab, lub pov haum liab, cherry liab, strawberry liab, sawv liab, garnet liab, thiab lwm yam .; Dawb: siv lead ua dawb, lub teeb daj, lub teeb kub, amber, straw daj, straw daj, thiab lwm yam. Thaum piav cov xim, xim ntawm nruab nrab thiab ntug ntawm cov cawv yog txawv, thiab xim ntawm ntug yog OK thaum piav cov xim.

2. Xim siv: cov xim ntawm cov txiv hmab txiv ntoo feem ntau yog los ntawm cov txiv hmab txiv ntoo ntawm daim tawv nqaij, vim hais tias liab cawu cub tsis siv lub tev brewing txheej txheem, yog li cov xim yuav darker ntau, thiab dawb wine feem ntau yuav tsum tau tev brewing, yog li cov xim yog sib dua. Cov xim ntawm cawu cub yuav maj mam ploj mus raws li lub hnub nyoog cawv. Cov kws paub txog cawv txiv hmab yuav kwv yees lub vintage ntawm ib qho cawv raws li kev hloov xim. Ntawm chav kawm, qhov tseem ceeb uas yuav tsum yog xim ntawm cov cawv txiv hmab tsis yog tsuas yog xyoo, tab sis kuj muaj feem xyuam rau lwm yam.

3. Qhia meej: Saib seb cov cawv muaj impurities, puas yog pob tshab, pos huab los tsis yog?

Cov cawv txiv hmab zoo yuav tsum tau meej thiab pob tshab. Yog tias nws yog huab, nws yuav kis tau los ntawm cov kab mob, lossis nws muaj qee yam impurities thiab tsis lim. Tau kawg, qee cov cawv txiv hmab zoo kuj muaj nag lossis daus, tab sis nco ntsoov nkag siab tias nag lossis daus tsis txhais hais tias turbidity. Cov cawv dawb feem ntau ua rau nag lossis daus ntau dua li cawv liab, qee cov cawv dawb tsis ruaj khov kho, yuav muaj tartaric acid crystallization, uas yog, "pob zeb diamond". Cov hnub nyoog liab caw feem ntau precipitated, cov sediment feem ntau yog tartaric acid crystallization, tev nag los nag, lees thiab protein, thiab tam sim no muaj ntau yam zoo wines yuav tsis tiav pom kom khaws cov cawv txiv hmab txiv ntoo. Lub xeev khaws cia ntawm cov cawv tuaj yeem cuam tshuam los ntawm qhov chaw ntawm cov av khib nyiab, yog tias muaj cov khib nyiab ntawm ib sab ntawm lub raj mis cawv, nws txhais tau hais tias lub raj mis cawv tau khaws cia ntev ntev. Decanter yog siv los decanter wines uas tau tswm.

2. Nplej -- tsw

Tom qab nchuav cawv rau hauv lub khob, ua ntej lub khob tuav, koj tuaj yeem hnov ​​​​nws, lub sijhawm no lub qhov ntswg kom txais cov aroma, hu ua "static aroma", qhov aroma no tsis muaj zog heev, thiab tom qab ntawd lub teeb tuav lub khob, yog li ntawd lub aroma ntawm wine lub cev maj mam muab faib, me ntsis los ntawm kev hnov ​​​​nws aroma. Nco ntsoov tsis txhob tuav lub khob.

Txheeb xyuas cov lus aroma uas feem ntau siv kom tsis txhob muaj qhov xwm txheej uas nws nyuaj rau kev sau cov aroma.

Liab txiv hmab txiv ntoo tsw: cherry, strawberry, cranberry, raspberry, thiab lwm yam., feem ntau tshwm nyob rau hauv qab zib aroma, sib dua xim liab caw, xws li Pinot Noir, Camry, Grenache thiab lwm yam.Red berry tsw: cherry, strawberry, cranberry, raspberry, thiab lwm yam, feem ntau tshwm nyob rau hauv qab zib aroma, sib dua xim liab caw, xws li Pinot Noir thiab Camry.

Blackberry tsw: blueberry, dub plum, mulberry, dub currant, thiab lwm yam, feem ntau tshwm nyob rau hauv nplua nuj aroma, tsaus liab caw, xws li syrah, Cabernet Sauvignon.

Txiv hmab txiv ntoo fragrance: citrus, txiv qaub, txiv apples ntsuab, thiab lwm yam, feem ntau tshwm sim hauv cov cawv dawb, xws li Chenin blanc, Sauvignon Blanc, Riesling thiab lwm yam.

Lwm cov lus aroma: Truffle, ntiaj teb, ntxhia tsw, nyom, ntsuab tshuaj yej, ci almonds, rose paj, thiab lwm yam.

3. Saj -- saj

Saj yog hais txog qhov saj ntawm wine, uas feem ntau yog nyob ntawm qhov qab zib, acidity, tannin thiab aftertaste.

Qab zib:Cawyog muab faib ua qab zib, ib nrab qab zib, qhuav thiab ib nrab qhuav, qab zib hom muaj cov ntsiab lus qab zib siab tshaj plaws, hom qhuav muaj cov ntsiab lus qab zib tsawg, peb yuav tsum txaus siab rau qhov saj.

Acidity: Yuav ua li cas ua kom qab zib thiab qaub tshuav, tag nrho lub cev, yog lub ntsiab xav tau saj. Yog tias acidity siab dhau, nws yog acidic heev, yog tias nws qis dhau, nws yuav tsis muaj zog.

Tannins: Tannins feem ntau pom muaj nyob rau hauv txiv hmab txiv ntoo tawv, noob thiab stems, thiab cov ntsiab lus ntawm tannins tuaj yeem txiav txim siab qhov tsw ntawm cawv. Cov qauv thiab kev ntxhib los mos. Qhuav cawv feem ntau xav tau tannin los qhia nws cov qauv, yog tias tsis muaj tannin, lub cev yuav nyias thiab tsis muaj zog, tannin nplua nuj liab caw tuaj yeem tiv taus cia, hauv kev cai raus dej ntawm lub xyoo los qhia ntau lub cev zoo meej.

Aftertaste: Tom qab nqos ib khob cawv los yog nto qaub ncaug tawm, lub aroma pib nthuav maj mam nyob rau hauv lub qhov ncauj, thiab complex aroma yog unraveled ib txheej tom qab lwm. Ntev thiab complex yog qhov qhia txog cov cawv txiv hmab zoo.

Plaub, hais - xaus

Qhov kev ntsuam xyuas dav dav pib los ntawm 50 cov ntsiab lus, thiab qhov seem 50 cov ntsiab lus yog ua los ntawm lwm yam plaub yam, tsw thiab qauv: 20 ntsiab lus; Aroma: 15 feeb; Zuag qhia tag nrho zoo thiab muaj peev xwm: 10, xim thiab tsos: 5.

Yuav hais li cas thiab yuav hais li cas yog qhov txuas tseem ceeb heev, tuaj yeem piav qhia ib kauj ruam dhau los ntawm peb kauj ruam dhau los ntawm cov ntaub ntawv, cawv yuav tsis tshwm sim loj.