Yuav ua li cas saj wine kom zoo

2024 Tus sau: Malcolm Clapton | [email protected]. Kawg hloov kho: 2023-12-17 03:58

Zoo cawv zoo li suab paj nruag. Hmoov tsis, tsis yog txhua tus tuaj yeem txaus siab rau qhov saj thiab aroma ntawm caw. Hmoov zoo, koj tsis tas yuav yog tus kws tshaj lij wine taster kom nkag siab txog cawv.

Peb coj los rau koj mloog txog rau txoj cai uas yuav pab koj hnov cov suab paj nruag ntawm wines vividly. Ntxiv rau rau qhov kev tawm dag zog los pab koj txhim kho koj cov txuj ci tasting.

Txoj cai ib: lub cev

Lub "lub cev" ntawm cawv yog ib qho ntawm nws cov yam ntxwv tseem ceeb, nws yog ib qho tseem ceeb rau kev txiav txim siab ntawm cov cawv txiv hmab rau zaub mov. Nws tsis yog saj lossis aroma. Lub "lub cev" ntawm cawv yog ib qho kev xav ntawm yuav ua li cas "hnyav" cawv yog, tasting.

Qhov "yuag" ntawm cov cawv yog nyob ntawm nws cov viscosity, ntom thiab viscosity, thiab cov ntsuas no, nyob rau hauv lem, ntawm tus nqi ntawm cawv thiab qab zib nyob rau hauv cov cawv. Nco ntsoov, cov dej cawv hauv lub qhov ncauj xav tias thicker, denser dua li cov dej li niaj zaus. Cov ntsiab lus ntawm cawv yog qhov tseem ceeb rau kev txiav txim siab "lub cev" ntawm cawv.

Txoj kev yooj yim tshaj plaws rau "hnyav" cawv yog saib daim ntawv lo rau feem pua ntawm cawv. Ib qho nruab nrab lub cev cawv muaj txog 13.5% cawv, yog li cov cawv uas muaj cawv tsawg dua 13% tuaj yeem suav tias yog lub teeb, thiab ntau dua 14% - hnyav.

"Lub cev" yog ib qho tseem ceeb thaum xaiv cawv rau ib lub tais. Kev xaav saj ntawm cov khoom zoo ib yam li kev xaav ntawm cov cawv "lub cev", yog li cov kev cai yooj yim siv ntawm no: lub teeb lub tais, lub teeb lub caw. Thiab vice versa: qhov ntau fatty thiab high-calorie zaub mov, ntau qab, uas yog, nrog ib tug siab cawv cov ntsiab lus, cov cawv yuav tsum.

Xyaum Ib: Txiav txim siab "Lub Cev" ntawm Wine

• 4 iav;
• 60 ml yog ';
• 60 ml ntawm 2% yog ';
• 60 ml 3.25% yog ';
• 60 ml ntawm cream.

Siv ib khob ntawm skim mis nyuj, ces 2% mis nyuj, tag nrho cov mis nyuj thiab thaum kawg cream rau hauv koj lub qhov ncauj. Tsis txhob nqos tam sim ntawd, sim mloog cov qauv ntawm txhua yam khoom, mloog koj cov kev xav. Koj yuav pom tias cov mis nyuj skim tsis tshua pom tau, thaum lub firmness ntawm cream yog hnov tam sim ntawd. Nws zoo ib yam nrog cawv: "lub cev" ntawm cov cawv txiv hmab uas muaj cawv tsawg tsis tshua pom tau, thaum "lub cev" ntawm cov cawv muaj cawv thiab qab zib, ntawm qhov tsis sib xws, yog ntom thiab hnyav.

Gradation ntawm dawb wines los ntawm "lub cev" (los ntawm lub lightest mus rau hnyav tshaj):

1. Northern Italian Pinot Grigio: 2011 Tiefenbrunner;
2. New Zealand Sauvignon Blanc: 2011 Kim Crawford Marlborough;
3. Dawb Burgundy: 2010 Domaine Faiveley Bourgogne Blanc;
4. Barrel-fermented Chardonnay: 2010 Rodney Strong Sonoma County.

Kawm tiav ntawm liab wines los ntawm "lub cev":

1. Valpolicella: 2011 Tedeschi Lucchine;
2. California Pinot Noir: 2010 Dutton Goldfield Azaya Ranch Vineyard;
3. Chianti Classico: 2009 La Maialina;
4. Zinfandel: 2010 Ridge East Bench.

Txoj cai thib ob: tannins

Tannins yog cov tshuaj phenolic muaj nyob rau hauv cov txiv hmab txiv ntoo, nplej thiab txiv hmab txiv ntoo tawv. Lawv tiv thaiv cov nroj tsuag los ntawm kev puas tsuaj ntawm ib puag ncig, thiab cawv los ntawm oxidation. Nws yog tannins uas feem ntau txiav txim siab cov yam ntxwv ntawm cawv (tshwj xeeb yog liab), xws li saj, aroma thiab aging.

Tannins ua rau lub qhov ncauj qhuav, uas tuaj yeem ua rau lub teeb qab ntxiag (kev sib haum xeeb cawv) thiab tawv, astringent. Hauv qhov no, nws yog kev cai hais tias tannins tsim kev ntxhib los mos ntawm caw: los ntawm "nyuaj" mus rau "velvety".

Thaum nws los txog rau kev sib xyaw ua ke ntawm cawv thiab zaub mov, tannic wines zoo haum rau cov tais diav: tanning nyhuv ntawm tannins "suppresses" rog, uas, nyob rau hauv lem, soften lub xaav ntawm tannins. Ntxiv mus, qhov ntau fibrous qauv cov nqaij (kev ua si los yog nqaij nyug, grilled) muaj, ntau tart caw nws yuav tsum tau.

Xyaum Ob: Txiav Tannin

• 3 iav;
• 3 hnab tshuaj yej dub;
• boiling dej;
• stopwatch.

Ncuav 250 ml dej kub rau hauv txhua lub khob, dipped 1 lub hnab tshuaj yej rau hauv txhua lub khob thiab pib lub stopwatch. Tom qab 2 feeb, tshem lub hnab tshuaj yej los ntawm thawj lub khob, tom qab 4 feeb ntawm qhov thib ob, thiab thaum kawg tom qab 8 feeb ntawm qhov thib peb. Cia cov tshuaj yej txias.

Ntev npaum li koj brew cov tshuaj yej, nws muaj zog dua, thiab muaj zog nws yog, qhov ntau astringent nws hnov nyob rau hauv koj lub qhov ncauj. Ib yam li ntawd nrog cawv: qhov siab dua qhov concentration ntawm tannins, qhov ntau astringent lub caw.

Kawm tiav ntawm wines los ntawm tannins:

1. Beaujolais: 2010 Potel Aviron Côte de Brouilly;
2. California Merlot: 2009 Simi Sonoma County Merlot;
3. Bordeaux: 2010 Château Bellevue Bordeaux Superieur.

Txoj cai 3: acidity

Acidity yog ib qho tseem ceeb ntawm cov cawv txiv hmab, nws cov essence. Grapes muaj tartaric, malic thiab citric acids, ntxiv rau, lwm cov kua qaub (lactic, acetic) raug tso tawm thaum lub sijhawm ua cawv. Txhua tus ntawm lawv tsim qhov kev xav ntawm freshness, uas feem ntau hu ua acidity.

Lub acidity ntawm ib tug wine nyob ntawm ntau yam txiv hmab txiv ntoo, kev nyab xeeb thiab av qhov twg nws tau zus. Lub sweeter (ntau dua) cov txiv hmab txiv ntoo, qhov qis acidity theem. Yog li ntawd, grapes zus nyob rau hauv lub txias cheeb tsam tsim heev acidic cawv. Muaj peb theem ntawm acidity nyob rau hauv tag nrho: qis, nruab nrab thiab siab.

Koj tuaj yeem hnov cov acidity nrog koj tus nplaig - saj buds nyob rau ntawm nws (tshwj xeeb tshaj yog nyob rau sab) tsim ib qho kev xav ntawm qaub, iab thiab qee zaum txawm tias me ntsis tingling hnov. Acidity stimulates salivation thiab whets qab los noj mov, qhov tseem ceeb tshaj plaws yog xaiv txoj cai caw rau noj hmo.

Ua li no, nco ntsoov tias, ua ntej, cov kua qaub ntawm cov cawv sib npaug cov rog, thiab thib ob, nws thaiv cov ntsev. Cias muab, qhov ntau fatty lub tais, qhov ntau acidic lub caw yuav tsum yog, thiab lub saltier lub tais, qhov tsawg acidic nws xav.

Xyaum 3: Txiav txim siab acidity

• 5 iav;
• dej;
• 1 txiv kab ntxwv;
• 1 txiv kab ntxwv;
• 1 txiv qaub;
• 1 liom.

Ncuav rau hauv thawj khob dej; nyob rau hauv lub thib ob - freshly squeezed txiv kab ntxwv kua txiv; nyob rau hauv peb - txiv kab ntxwv; nyob rau hauv plaub - txiv qaub; thiab thib tsib, txiv qaub kua txiv. Ua ntej noj ib khob dej, ces ntxiv kua txiv kab ntxwv rau ib khob dej, ces kua txiv kab ntxwv, thiab lwm yam. Koj yuav pom cov acidity nce thiab nws thiaj li mus txog qhov chaw uas nws dhau los ua acidic. Acidity muab vigor thiab pungency ntawm wine, lub refreshing zog ntawm cov cawv nyob ntawm nws qib.

Kawm tiav ntawm wines los ntawm acidity:

1. Marsanne: 2011 Qupé;
2. Sauvignon Blanc: 2011 Brander Santa Ynez Valley;
3. Muscadet: 2011 Michel Delhommeau Cuvée St. Vincent.

Txoj cai plaub: qab zib

Grapes muaj suab thaj, uas hloov mus rau hauv cawv thaum lub sij hawm fermentation. Thaum qhov no tshwm sim tag nrho, uas yog, tag nrho cov suab thaj hloov mus rau hauv cawv, qhov qab zib ntawm cawv tsis hnov tsw thiab nws yog hu ua "qhuav", uas yog, unsweetened. Yog hais tias lub qab zib yog me ntsis tam sim no, lub caw yog xam "semi-qhuav", thiab yog hais tias nws yog pronounced, - "khoom qab zib".

Qab zib yog tus cwj pwm saj ntawm cawv, thawj yam uas peb xav tias thaum noj ib khob ntawm cov dej qab zib no, qib qab zib. Tsis tas li ntawd, raws li twb tau hais lawm, "lub cev" ntawm cawv yog nyob ntawm qhov qab zib.

Xyaum plaub: txiav txim siab qab zib

• ib khob dej;
• 2 txiv qaub;
• 1 khob suab thaj.

Nyem cov kua txiv qaub rau hauv dej. Do. Tom qab ntawd ntxiv 1 teaspoon suab thaj rau lub khob, noj me me tom qab txhua zaus. Txuas ntxiv mus kom txog thaum cov dej haus sib npaug ntawm qhov qab zib thiab acidity. Qhov no yuav qhia koj seb yuav ntsuas cov piam thaj li cas hauv cov cawv txiv hmab thiab pom tias muaj acidity tuaj yeem "pom" qab zib.

Gradation ntawm wines los ntawm "qhuav" mus rau "qab zib":

1. Qhuav Riesling: 2010 Robert Weil Kiedrich Turmberg Trocken;
2. Off-dry Riesling: 2011 Hexamer Kabinett;
3. Qab Zib Riesling: 2010 Kerpen Wehlener Sonnenuhr Auslese.

Txoj cai tsib: tsw

Los ntawm cov xwm txheej ntawm fermentation thiab kev laus, uas yog, hom txiv hmab txiv ntoo zoo li cas, nyob rau hauv cov av uas nws loj hlob, ntau npaum li cas hnub thiab noo noo nws tau txais, raws li zoo raws li yuav ua li cas cov cawu cub yog tsim thiab khaws cia.

Nws yog qhov nyuaj heev los piav qhia thiab txhais cov aroma ntawm caw. Kev xaav ntawm cov ntxhiab tsw yog tus kheej ntau dua li saj, thiab yog li ntawd lub paj ntawm tib lub caw tuaj yeem piav qhia ntau yam. Tab sis ntawm no, ib yam nkaus thiab, muaj qee txoj cai: koj yuav tsum co lub khob me ntsis kom cov cawv "slides" raws phab ntsa hauv lub voj voog thiab yog li sib xyaw nrog huab cua, ces coj mus rau koj lub qhov ntswg thiab nqus pa. Tsis tas li ntawd, tham nrog sommeliers thiab cov neeg pabcuam hauv khw los tsim koj cov lus thiab tuaj yeem piav qhia txawm tias "ntau qhov ntswg ntev."

Xyaum tsib: txhais qhov tsw

• Suav plum;
• nceb;
• nqaij npuas kib;
• sage;
• raspberries;
• dub currant nplooj;
• txiv qaub zest;
• txiv kab ntxwv paj.

Kev tawm dag zog yuav tsum tau ua nrog koj ob lub qhov muag kaw. Hais kom ib tug neeg tso cov nceb, raspberries, sage thiab lwm yam "flavorings" nyob rau hauv pem hauv ntej ntawm koj nyob rau hauv random order thiab sim kom paub txog lawv txhua tus ntawm tsw.

Kawm tiav ntawm wines los ntawm aromas:

Floral (muaj ntxhiab tsw ntawm paj - jasmine, lily, txiv kab ntxwv thiab lwm yam)

1. Loire Cabernet Franc: 2011 Chais St. Laurent Chinon (sage);
2. Moscato d'Asti: 2011 Bera (txiv kab ntxwv-blossom dej);
3. Australian Riesling: 2011 Rolf Binder Qaum Riesling (txiv qaub zest)
4. Gewürztraminer: 2010 Lucien Albrecht Réserve (lychee);

Fruity (nrog rau cov txiv hmab txiv ntoo aroma)

1. Zinfandel: 2010 Foxglove (raspberry);
2. California Cabernet blend: 2009 Justin Isosceles (cassis);

Savory (muaj zog, tsis hnov tsw)

1. Liab Burgundy: 2009 Pierre Morey Monthelie (nceb);
2. Côte Rôtie: 2007 E. Guigal Brune thiab Blonde de Guigal (bacon);
3. German Riesling: 2011 Christoffel Erdener Treppchen Kabinett (pob zeb);
4. Sab laug Bank Bordeaux: 2008 Château Malartic-Lagravière (xov tshuaj shavings).

Txoj cai 6: oak

Lub barrick yog lub thoob uas cov cawv muaj hnub nyoog. Raws li qhov no, barrick raws li ib tug txheej txheem yog muab ntawm nws cov tshuaj rau cov cawv los ntawm cov ntoo. Feem ntau cov ntoo qhib ntoo yog siv, nrog kev pab ntawm ntoo qhib nws muaj peev xwm tswj tau qhov saj, kev ntxhib los mos thiab aroma ntawm cawv. Yog li, cawv tuaj yeem, zoo li gin los ntawm lub teeb, tso cov ntxhiab tsw ntawm vanilla, toasted qhob cij, kas fes, cloves, luam yeeb thiab lwm yam los ntawm cov ntoo qhib tshwj xeeb.

Oak ntoo yog qhov ntxeem tau - cov cawv evaporates me ntsis. Oak barrique tuaj yeem "haus" txog 11 litres cawv.

Xyaum Xya: Txiav txim siab Barrick Consistency

• qhuav pluas tshais (cereals los yog rings);
• marshmallow;
• shashlik.

Txiav cov flakes rau hauv plua plav. Soak txog lawv cov ntxhiab. Koj yuav pom cov ntawv sau nrog dawb wines xws li Chablis: 2011 Jean-Marc Brocard Domaine Sainte Claire, Dawb Burgundy: 2010 Joseph Drouhin Meursault thiab California Chardonnay: 2010 La Crema Sonoma Coast Chardonnay.

Tom qab ntawd kib cov nqaij thiab marshmallows rau ntawm qhov hluav taws kub (mob kom tsis txhob hlawv) - koj yuav nkag siab tias lub barrique ntawm Sicilian Frappato: 2011 Tami, Chianti Classico: 2009 Rocca delle Macìe thiab Napa Cabernet Sauvignon: 2009 Groth wines yog.

(ntawm, illustrations los ntawm Julia Rothman)