Blog Details
- Home
- Blog Details
Correctly understand the "hanging glass" of wine
Someone once used the word "tears" to describe wine，glass cookware, that is, "a wine that can cry is a good wine, because it can cry more tears." Does wine really cry? What kind of substance are these tears? Why do wine tears form? Are more of these teardrops clinging to the cup really the better? When we open a bottle of pure vintage wine, pour part of the wine into the glass, and then shake the glass gently to make the wine rotate evenly on the wall of the glass. When the glass is stopped, the wine will form a line The liquid column flows down slowly along the wall of the glass, and leaves a trail of wine marks on the wall of the glass. People give it a pleasant name "wine tears".
At this time, if people look closely at the wine bottle from which the wine has been poured, they should be able to find some dark brown sediment remaining on the bottle wall. At this point, people who don't understand wine will have doubts: "Is this bottle of wine spoiled, or is the wine of poor quality?" In fact, this is not the case. The wine marks on the glass wall are the "hanging glass" of the wine. Phenomenon. "Wine Tears" indicates that the wine has a high content of alcohol, sugar and glycerin, and the dry extract (Extract, all non-volatile essential substances except residual sugar) is relatively rich, and relatively speaking, the taste of this wine will be relatively high. rich.
When we taste wine with a suitable wine glass, almost all wines will have "wine tears", that is, "hanging glass" phenomenon will occur. However, they are divided into "long hanging cups" and "short hanging cups". The so-called "long hanging cup" means that the speed of the wine trace flow is relatively slow, while the "short hanging cup" means that the speed of the wine trace flow is relatively fast. Generally, wines with higher sugar or alcohol content are more viscous and thicker and thicker, thus forming a "long hanging cup".
The heavy taste of wine is mainly determined by the tannins contained in the grape skins, and tannins are essentially the "soul" of the wine. In the process of wine brewing and storage, tannins will form thick and heavy molecules. In addition, the wine is stored in a horizontal position all the year round, and the sugar is released from the pulp, which will hang on the wall of the cup or bottle, thereby forming a "hanging". cup" phenomenon. "Hanging the glass" is a normal manifestation of wine ripening. It will neither affect the quality of the wine, nor the fruity aroma and taste of the wine, nor will it be harmful to the human body. Generally, wines with higher body concentration are more likely to have the effect of "long hanging cups". How to properly treat "hanging the cup"? Some wine merchants use high-density filters to filter out the sediment in the wine for the sake of appearance, but doing so will not only lose the taste and fruity aroma of the wine, but also filter out the rich nutrients in the wine. Most of the AOC red wines produced in Bordeaux and Burgundy in France will have cloudiness and sedimentation, but they are still regarded as the world's top wines.
For those who really understand wine, the shelf life of wine is a very inexact concept. The wines produced in the old world countries led by France do not have the shelf life on the wine labels. That is to say, in foreign countries, wine generally does not have a specific shelf life, and people basically identify the best drinking period of wine based on their own experience and knowledge. Since January 2008, my country has not set a shelf life for wines with an alcohol content of more than 12% vol (including 12% vol).
A bottle of Bordeaux red wine may be aged in new oak barrels for 2 years or more, and some top wines may even be aged in bottles for 10 years or more before the wine becomes plump and soft and tastes good It becomes mellow and full-bodied, becoming a veritable aged wine. Therefore, if there is a lot of sediment in the wine or the bottle is too old due to aging, the correct method is to "change the bottle" when drinking, that is, replace the container in which the wine is filled. In this way, we can also add to the joyful atmosphere of a meal while using bottle changing.
与此原文有关的更多信息要查看其他翻译信息，您必须输入相应原文
At this time, if people look closely at the wine bottle from which the wine has been poured, they should be able to find some dark brown sediment remaining on the bottle wall. At this point, people who don't understand wine will have doubts: "Is this bottle of wine spoiled, or is the wine of poor quality?" In fact, this is not the case. The wine marks on the glass wall are the "hanging glass" of the wine. Phenomenon. "Wine Tears" indicates that the wine has a high content of alcohol, sugar and glycerin, and the dry extract (Extract, all non-volatile essential substances except residual sugar) is relatively rich, and relatively speaking, the taste of this wine will be relatively high. rich.
When we taste wine with a suitable wine glass, almost all wines will have "wine tears", that is, "hanging glass" phenomenon will occur. However, they are divided into "long hanging cups" and "short hanging cups". The so-called "long hanging cup" means that the speed of the wine trace flow is relatively slow, while the "short hanging cup" means that the speed of the wine trace flow is relatively fast. Generally, wines with higher sugar or alcohol content are more viscous and thicker and thicker, thus forming a "long hanging cup".
The heavy taste of wine is mainly determined by the tannins contained in the grape skins, and tannins are essentially the "soul" of the wine. In the process of wine brewing and storage, tannins will form thick and heavy molecules. In addition, the wine is stored in a horizontal position all the year round, and the sugar is released from the pulp, which will hang on the wall of the cup or bottle, thereby forming a "hanging". cup" phenomenon. "Hanging the glass" is a normal manifestation of wine ripening. It will neither affect the quality of the wine, nor the fruity aroma and taste of the wine, nor will it be harmful to the human body. Generally, wines with higher body concentration are more likely to have the effect of "long hanging cups". How to properly treat "hanging the cup"? Some wine merchants use high-density filters to filter out the sediment in the wine for the sake of appearance, but doing so will not only lose the taste and fruity aroma of the wine, but also filter out the rich nutrients in the wine. Most of the AOC red wines produced in Bordeaux and Burgundy in France will have cloudiness and sedimentation, but they are still regarded as the world's top wines.
For those who really understand wine, the shelf life of wine is a very inexact concept. The wines produced in the old world countries led by France do not have the shelf life on the wine labels. That is to say, in foreign countries, wine generally does not have a specific shelf life, and people basically identify the best drinking period of wine based on their own experience and knowledge. Since January 2008, my country has not set a shelf life for wines with an alcohol content of more than 12% vol (including 12% vol).
A bottle of Bordeaux red wine may be aged in new oak barrels for 2 years or more, and some top wines may even be aged in bottles for 10 years or more before the wine becomes plump and soft and tastes good It becomes mellow and full-bodied, becoming a veritable aged wine. Therefore, if there is a lot of sediment in the wine or the bottle is too old due to aging, the correct method is to "change the bottle" when drinking, that is, replace the container in which the wine is filled. In this way, we can also add to the joyful atmosphere of a meal while using bottle changing.
与此原文有关的更多信息要查看其他翻译信息，您必须输入相应原文
Leave a comment