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桃红葡萄酒怎么喝才好喝?

发布时间:2020-05-20 浏览次数:0网址:https://www.qdljjy.com

酒温
Wine temperature
饮用桃红葡萄酒可以在室温下,但是室内温度有时候会过高,所以也可以在冰镇后饮用。
Peach red wine can be drunk at room temperature, but the indoor temperature is sometimes too high, so it can also be drunk after freezing.
醒酒
Sober up
桃红葡萄酒充分氧化后香味才会出来,所以需要“唤醒”这支酒,在将酒倒入醒酒器后稍待十分钟,酒的异味散去,充分氧化之后,浓郁的香味就流露出来了。
The aroma of peach red wine will not come out until it is fully oxidized, so it needs to "wake up" the wine. After pouring the wine into the wine awaking device for a little ten minutes, the peculiar smell of the wine will dissipate. After it is fully oxidized, the strong fragrance will come out.
观酒
Wine watching
在光线充足的情况下将红酒杯横置在白纸上,观看红酒的边缘就能判断出酒的年龄。层次分明者多是新酒,颜色均匀的是有点岁数了,如果微微呈棕色,那有可能碰到了一瓶陈年佳酿。
When the light is sufficient, place the red wine cup horizontally on the white paper, and watch the edge of the red wine to determine the age of the wine. Those with clear layers are mostly new wine, and those with even color are a little old. If they are slightly brown, they may encounter a bottle of aged wine.
饮酒
drink wine
先深深在酒杯里嗅一下,此时已能领会到酒的香味,再吞入一口酒,让酒在口腔内多停留一下,使感官充分体验桃红,全部咽下,桃红的香气就会在嘴里回绕。
First, sniff deeply in the wine glass, then swallow the wine, let the wine stay in the mouth for a long time, so that the senses can fully experience the peach red, and finally swallow all the wine, and the peach red aroma will come back in the mouth.
桃红葡萄酒是如何炼成的
How to make peach red wine
直接压榨法
Direct pressing
直接压榨法是在法国的普罗旺斯和科西嘉酿造桃红的传统方式,但现在朗格多克和西南产区的一些酒庄也越来越多地采用了这种酿造方法。
Direct pressing is the traditional way to make peach red in Provence and Corsica, but now it is also increasingly used in some wineries in Languedoc and southwest regions.
这种方法和白葡萄酒的酿造方法类似,将未经破碎的红葡萄在控温的条件下(12-18°C)带皮度过几个小时后直接进入压榨机,利用其汁液进行发酵。但压榨过程要尽可能轻柔,只允许少量色素进入汁液,形成桃红酒。
This method is similar to the white wine brewing method. The red grape without being broken is peeled for several hours under the condition of temperature control (12-18 ° C) and then directly enters the press to ferment with its juice. However, the pressing process should be as gentle as possible, only a small amount of pigment is allowed to enter the juice to form peach red wine.
散葡萄酒招商
转移法(破皮浸渍)
Transfer method (skin breaking impregnation)
转移法和红葡萄酒的酿造方法类似,将红葡萄带皮浸渍发酵一定时间后,倾倒出颜色非常浅淡的葡萄汁,继续发酵,形成桃红酒。
The transfer method is similar to the brewing method of red wine. First, soak the red grape with skin and ferment for a certain time, pour out the grape juice with very light color, and continue to ferment to form peach red wine.
这种桃红葡萄酒的风格也因此更纤细、更轻盈,更多突出果味和清爽的气质。
The style of this kind of peach red wine is also more delicate and light, more outstanding fruit flavor and fresh temperament.
混合法
Mixed method
混合法,顾名思义,通过将酿好的白葡萄酒与红葡萄酒直接混合,以形成颜色各异的桃红葡萄酒。但目前,混合法在欧盟的法律中是禁止的,仅在酿造桃红香槟时可以使用。
Mixing method, as the name implies, is to mix the white wine and red wine directly to form peach red wine with different colors. At present, however, the mixed law is prohibited in EU law and can only be used in the production of pink champagne.
以桃红闻名的普罗旺斯人,试图将其定义为“调和酒”(vindecoupage),并曾向这种红白混合的酿造方式宣战,但终以失败告终。
Provence, famous for its peach red color, tried to define it as "vindecoupage" and declared war on this red white mixed brewing method, but failed in the end.
放血法
Bloodletting
“放血法”听起来似乎有些吓人,但其实它与转移法类似,是通过将红葡萄(去梗/不去梗)带皮短暂浸渍发酵后,当达到期望的色泽和平衡时,就给酒槽“放血”——葡萄汁从酒槽流出,然后继续发酵。
"Bloodletting" may sound scary, but in fact, it is similar to the transfer method. It is through the fermentation of red grapes (stemmed / not stemmed) with skin for a short time. When the desired color and balance are achieved, the wine tank is "bloodletting" - the grape juice flows out of the wine tank, and then continues to ferment.
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