We all know that red wine needs to be poured into a special "decanter" to wake it up before drinking it, so that it is fully exposed to oxygen and some wonderful chemical reactions occur. In colloquial terms, it is to "loosen up" the wine.
With the popularity of wine culture in recent years, some bridge players have taken inspiration to decant decades-old "aged baijiu" using special glassware.
Many people have the habit of decanting before drinking red wine. The so-called decanting of red wine is to make the wine fully contact with the air, release the bitter feeling of tannin through oxidation, and get a more elegant and comfortable taste. What you may not know is that not all wines need to be decanted. Decanting is only for strong, older wines 39bet-xsmb-xổ số tây ninh-xổ số binh phước-xổ số binh dương-xổ số đồng nai.
Like the table wine we usually drink, white wine, rose wine actually do not need to decanter, open the bottle to drink. If you can't tell if a wine needs to be decanted, the wine lady's advice is that there is no need to decanter. A professional wine glass is no smaller than a so-called decanter.
In the understanding of wine, it has always been believed that "decanting" is over-exaggerated by merchants. Most red wines are added with sulfur dioxide after filling to stabilize the wine body. When poured into the wine glass, sulfur dioxide and punchy alcohol taste will evaporate with the air without affecting the overall taste.
Some older wines are indeed decanted before drinking, but this is done because older wines can build up deposits over time and are simply decanted so as not to affect their appearance. The usual way for wine girls to drink red wine is to directly open the bottle and pour it into the wine glass, sip it and feel the charm of red wine in different periods of time. It is just like traveling. How can you enjoy the picturesque scenery without the hardships of the road? It's worth noting, though, that red wine is not suitable for gulping.
So high soy flavor liquor can be appropriate "decanting". for people who are not used to drinking its taste is too strong, the top sense is too strong, appropriate "decanting" can really send out the pungent smell of alcohol, slow down the nose; most of the aged Maotai-scented liquor can be appropriate "sober up", because the old wine is old, the alcohol flavor has already volatilized in the storage process, and the wine body is more vigorous, and the aged Maotai-scented liquor is always salty.
But slightly open the bottle to leave some time, will get a better taste, but this is really only suitable for high-end Maotai-fragrant baijiu. So Wen thinks it is necessary to decant baijiu. What do you think about it?
The best way to decant liquor?
After you take the cap off the bottle, leave it on for a few minutes, shake it a little, put the cap back on and seal it as tightly as possible. This can be repeated several times in between. After half a month, the quality of the wine is much better and the whole grade has improved completely.
If some old wine has settled, is it necessary to use a decanter at this time? In this case, it is not necessary to transfer the wine to another container for decanting. Before drinking such an old wine, let it stand upright (in a cellar or cool place, of course) for a few days so that the sediment will settle to the bottom of the bottle. After opening the bottle, you just need to be careful when pouring the wine, and the precipitate will stay at the bottom of the bottle. If you must sober up, take a sip before you sober up. That way, you can make sure you don't miss anything.
The ethanol in liquor volatilizes faster, so the decanting time can be longer in winter under low temperature conditions, and it is better not to exceed 20 minutes in summer under high temperature environment. Long decanting time has a greater impact on the flavor of liquor, commonly known as "running taste".
Which liquors do you need to wake up?
High soy flavor liquor can be appropriate "decanting". For people who are not used to drinking its taste is too strong, the top sense is too strong, appropriate "decanting" can really send out the pungent smell of alcohol, slow down the nose.
Part of the aged Maotai-flavoured liquor can be appropriate to "sober up", because the old wine was a long time ago, the alcohol flavor has already volatilized in the storage process, and the wine body is more robust. The aged Maotai-flavoured liquor is always salty when drinking. Open the bottle a little and let it sit for a while to get a better taste.
Here wine to tell you that liquor decanting is only applicable to aged soy sauce liquor and high soy sauce liquor, low liquor and inferior liquor is not needed for decanting.
After decanting, it will make the aroma stronger and taste smoother. The high degree of liquor decanting, can make the alcohol in the wine volatilization, reduce the feeling of the nose, so as to drink up better under the mouth.