Drinking etiquette of red wine introduces you the method
Usually, "white wine with seafood, red wine with meat" is the rule for dining and drinking; but as long as it is not a very strict and formal occasion, the owner can choose the wine price according to the guests' preferences. When choosing a suitable wine, the most important consideration is neither the price nor the origin of the wine, but whether it is properly matched with the meal and whether it can bring a good taste to the guests.
When pouring wine, never pour the entire cup full, usually just half a cup is about the same. If expected
If you drink more than one type of wine during the meal, remember to prepare a separate wine glass for each wine. In addition, the correct way to hold the glass is to hold the feet of the wine glass instead of the body, because in this way, the wine temperature of the white wine or champagne can be kept cool without being affected by the body temperature, and it is also convenient for people who drink wine to appreciate all the wine styles, including the beautiful color of the red wine.
Most red wines are suitable for drinking at lower room temperatures. If the temperature is too low, you can hold the glass in your hand and use the body temperature to heat the wine. Traditionally paired with red wine are beef, certain cheese foods, hollow paste mixed with red sauce, and poultry. Of course, similar to white wine, the drinking rules of red wine are not so rigid. Many people don’t care what the main course is, and they always choose red wine just because of their personal preferences. At this time, the red wine I drink is more inclined to the light-tasting Bordeaux dry red. The red wine produced in Burgundy has a strong taste and is generally not suitable.
The non-bumming pink wine is also a member of the red wine family. They are suitable for drinking after ice. The main dishes paired with are light in flavors such as fish, veal, chicken and fruit. For a bottle of red wine of a good year, if you want to enjoy its beauty, you must carefully follow its slightly complicated wine-raising procedure: one to two days before drinking, remove the wine from the cellar or wine cabinet, transfer it in the gentlest way to a straw-woven basket and keep the bottle at a half-level position - 15 or 20 degrees more standing than when storing wine. Then let it sit for at least one day so that the precipitate in the wine can sink to the bottom of the bottle.
If you don’t have a special wine cellar, the wine must be purchased a day or two before and then prepared by following the same procedure. About an hour before drinking is the best time to turn on the cork. Of course, the metal foil on the bottle stopper should also be peeled off at the same time to prevent it from touching the pouring of wine when pouring wine, which will affect its quality. Based on the same consideration, the bottle mouth is wiped clean with a damp cloth to remove the residue accumulated on the top. When pulling out the cork, you should be very careful, and the pulled cork should be placed next to the wine bottle neck so that those who are interested can notice its integrity. The hour after opening the bottle stopper is the "breathing period" of the nectar in the bottle, which can take this time to dissipate the moldy smell or other strange smells absorbed in the cellar during storage.
In order to let the guests know the situation of the wine, the bottle must be placed in the basket and the labels on it cannot be torn away. Be extra careful when pouring wine, otherwise the wine may flow back from the mouth of the bottle to the bottom of the bottle or even bubble, causing precipitation at the bottom of the bottle. Finally, the wine in the bottle obviously cannot be emptied, leaving about an inch deep wine, because these wines have long been turbid due to precipitation. (Xiamen Daily)
Usually, "white wine with seafood, red wine with meat" is the rule for dining and drinking; but as long as it is not a very strict and formal occasion, the owner can choose the wine price according to the guests' preferences. When choosing a suitable wine, the most important consideration is neither the price nor the origin of the wine, but whether it is properly matched with the meal and whether it can bring a good taste to the guests.
When pouring wine, never pour the entire cup full, usually just half a cup is about the same. If expected
If you drink more than one type of wine during the meal, remember to prepare a separate wine glass for each wine. In addition, the correct way to hold the glass is to hold the feet of the wine glass instead of the body, because in this way, the wine temperature of the white wine or champagne can be kept cool without being affected by the body temperature, and it is also convenient for people who drink wine to appreciate all the wine styles, including the beautiful color of the red wine.
Most red wines are suitable for drinking at lower room temperatures. If the temperature is too low, you can hold the glass in your hand and use the body temperature to heat the wine. Traditionally paired with red wine are beef, certain cheese foods, hollow paste mixed with red sauce, and poultry. Of course, similar to white wine, the drinking rules of red wine are not so rigid. Many people don’t care what the main course is, and they always choose red wine just because of their personal preferences. At this time, the red wine I drink is more inclined to the light-tasting Bordeaux dry red. The red wine produced in Burgundy has a strong taste and is generally not suitable.
The non-bumming pink wine is also a member of the red wine family. They are suitable for drinking after ice. The main dishes paired with are light in flavors such as fish, veal, chicken and fruit. For a bottle of red wine of a good year, if you want to enjoy its beauty, you must carefully follow its slightly complicated wine-raising procedure: one to two days before drinking, remove the wine from the cellar or wine cabinet, transfer it in the gentlest way to a straw-woven basket and keep the bottle at a half-level position - 15 or 20 degrees more standing than when storing wine. Then let it sit for at least one day so that the precipitate in the wine can sink to the bottom of the bottle.
If you don’t have a special wine cellar, the wine must be purchased a day or two before and then prepared by following the same procedure. About an hour before drinking is the best time to turn on the cork. Of course, the metal foil on the bottle stopper should also be peeled off at the same time to prevent it from touching the pouring of wine when pouring wine, which will affect its quality. Based on the same consideration, the bottle mouth is wiped clean with a damp cloth to remove the residue accumulated on the top. When pulling out the cork, you should be very careful, and the pulled cork should be placed next to the wine bottle neck so that those who are interested can notice its integrity. The hour after opening the bottle stopper is the "breathing period" of the nectar in the bottle, which can take this time to dissipate the moldy smell or other strange smells absorbed in the cellar during storage.
In order to let the guests know the situation of the wine, the bottle must be placed in the basket and the labels on it cannot be torn away. Be extra careful when pouring wine, otherwise the wine may flow back from the mouth of the bottle to the bottom of the bottle or even bubble, causing precipitation at the bottom of the bottle. Finally, the wine in the bottle obviously cannot be emptied, leaving about an inch deep wine, because these wines have long been turbid due to precipitation. (Xiamen Daily)