After wine is bottled, it is not static. It will go through the process from young→mature→aging over time. Its quality changes in a parabolic shape as shown in the figure above. Near the top of the parabola is the drinking period of the wine.
Whether the wine is suitable for drinking, whether it is aroma, taste or other aspects，all ismor better.
Once the drinking period has passed, the quality of the wine begins to decline, with weak fruit aromas and loose tannins… until it is no longer worth tasting.
Just as you need to control the heat (temperature) when cooking, you should also pay attention to the serving temperature of wine. The same wine can taste very different at different temperatures.
For example, if the temperature is too high, the alcohol taste of the wine will be too strong, which will irritate the nasal cavity and cover up other aromas; if the temperature is too low, the aroma of the wine will not be released.
Sobering up means that the wine wakes up from its slumber, making the aroma of the wine more intense and the taste softer.
The time for sobering up varies from wine to wine. Generally, young wines are sobered up for about 2 hours, while older wines are sobered up for half an hour to one hour.
If you can’t determine the time to sober up, you can taste it every 15 minutes.
Sobering up means that the wine wakes up from its slumber, making the aroma of the wine more intense and the taste softer.
The time for sobering up varies from wine to wine. Generally, young wines are sobered up for about 2 hours, while older wines are sobered up for half an hour to one hour.If you can’t determine the time to sober up, you can taste it every 15 minutes.
In addition, I wonder if you have noticed that when we usually drink wine, we are often not full of glasses.
One of the reasons for this is to let the wine fully contact with the air, slowly oxidize, and sober up in the cup~
The combination of food and wine will directly affect the taste of the wine.
To give a negative example, a full-bodied red wine paired with steamed seafood, the tannins in the wine collide violently with the seafood, bringing an unpleasant rusty taste
The basic principle of food and wine pairing is “red wine with red meat, white wine with white meat”, suitable wine + suitable food = enjoyment on the tip of the tongue
The protein and fat in the meat alleviate the astringent feeling of tannin, while tannin dissolves the fat of the meat and has the effect of relieving greasiness. The two complement each other and enhance the taste of each other.