Similarly, when preparing wine tastings, we must be careful when opening wine bottles. Some wine stoppers are old, or improperly stored. Even wine stoppers have their own problems, plus an unsuitable bottle opener. Wine stoppers are easily damaged. When a waiter or a sommelier friend in a restaurant opens a bottle for a guest, the most troublesome thing is when the stopper is broken. In addition to embarrassment, it is also necessary to take the lead. Sometimes the wine stopper breaks in two when the bottle is opened. As long as the wine stopper is not discolored and there is no odor, most of the wine stoppers have structural problems. It is most likely that the wine stopper is broken when the bottle opener is used. However, there are many times when wine stoppers may look like they have changed color, there is no problem with the wine, and the smell test is always the most important.
The bottle opener is very important, and I think it would be best to use a proverb that “workers must do their best and must first explain their tools.â€
There are many kinds of bottle openers. The most common one is a tantalum wire. The purpose is to get the tweezers into the cork. Then there is a handle at the other end of the bottle opener so that you can pull it out. Do not think that this type of bottle opener is the same. When choosing, you must pay attention to that the root wire is fine and hard enough. The poor quality wire, especially the thick wire, can easily be dried like a drilling machine. The wine corks are broken and the broken cork will burst with the action of the drill.
There is a bottle opener called "Asian-Soviet". There are only two iron plates in the design. The purpose is to use a piece of iron to sandwich the stopper and then to rotate it to the left and right. This type of bottle opener is not so easy to break. Wine stopper. When the wine stopper is pulled out, it is important to note whether the stopper is crumbly and smells like mildew or smell like a wet newspaper. Because these smells will contaminate the wine, many people mention that the “corked†is This means.
Sometimes wine bottles have obvious wine stains leaking from wine stoppers, which means that wine stoppers are not properly sealed when the wine is bottled. In this case, it is necessary to pay attention to whether or not the wine is oxidized. The most obvious trace of oxidation is that the wine has become less vibrant, the wine has lost its scent, and the color may also turn brown, but in some aged old wine, In particular, red wine may also have a slight phenomenon of wine leakage, which may not necessarily mean that the alcohol has been oxidized, or that the wine stopper has completely lost the effect of sequestration. Only because the wine is stored for many years, a small amount of wine may encounter temperature. There are deviations and volatilization.
It is normal for the old wine to lose a little bit of wine when it is aged. The English ullage refers to the space between the stopper and the top of the wine. This space should not be too large, if the wine reaches the shoulder of the bottle. The wine is likely to be oxidized or even deteriorated.
Many people find some deposits in some wine bottles. They doubt whether the wine has changed or whether the sediments are harmful. The sediments are most common in aging wines. The wine contains tartaric acid, tannins, etc. After aging, these ingredients will become crystals and settle on the bottom of the bottle, most often in wines with strong aromas and Strong and powerful wine, these precipitates are also common in some old wines. At this time, the “decanter†decanter is used. The decanter not only helps the aged wine “breathe†oxygen, but also Can avoid the sediment fell into the cup.
Some people once saw a grain of crystals on the wine stoppers. These "drink diamonds" are tartaric acid. These same crystals are harmless. Everyone need not worry about it. Many wineries now freeze the liquor before it is bottled. It is to reduce the possibility that these tartaric acid crystals form in the bottle.
The bottle opener is very important, and I think it would be best to use a proverb that “workers must do their best and must first explain their tools.â€
There are many kinds of bottle openers. The most common one is a tantalum wire. The purpose is to get the tweezers into the cork. Then there is a handle at the other end of the bottle opener so that you can pull it out. Do not think that this type of bottle opener is the same. When choosing, you must pay attention to that the root wire is fine and hard enough. The poor quality wire, especially the thick wire, can easily be dried like a drilling machine. The wine corks are broken and the broken cork will burst with the action of the drill.
There is a bottle opener called "Asian-Soviet". There are only two iron plates in the design. The purpose is to use a piece of iron to sandwich the stopper and then to rotate it to the left and right. This type of bottle opener is not so easy to break. Wine stopper. When the wine stopper is pulled out, it is important to note whether the stopper is crumbly and smells like mildew or smell like a wet newspaper. Because these smells will contaminate the wine, many people mention that the “corked†is This means.
Sometimes wine bottles have obvious wine stains leaking from wine stoppers, which means that wine stoppers are not properly sealed when the wine is bottled. In this case, it is necessary to pay attention to whether or not the wine is oxidized. The most obvious trace of oxidation is that the wine has become less vibrant, the wine has lost its scent, and the color may also turn brown, but in some aged old wine, In particular, red wine may also have a slight phenomenon of wine leakage, which may not necessarily mean that the alcohol has been oxidized, or that the wine stopper has completely lost the effect of sequestration. Only because the wine is stored for many years, a small amount of wine may encounter temperature. There are deviations and volatilization.
It is normal for the old wine to lose a little bit of wine when it is aged. The English ullage refers to the space between the stopper and the top of the wine. This space should not be too large, if the wine reaches the shoulder of the bottle. The wine is likely to be oxidized or even deteriorated.
Many people find some deposits in some wine bottles. They doubt whether the wine has changed or whether the sediments are harmful. The sediments are most common in aging wines. The wine contains tartaric acid, tannins, etc. After aging, these ingredients will become crystals and settle on the bottom of the bottle, most often in wines with strong aromas and Strong and powerful wine, these precipitates are also common in some old wines. At this time, the “decanter†decanter is used. The decanter not only helps the aged wine “breathe†oxygen, but also Can avoid the sediment fell into the cup.
Some people once saw a grain of crystals on the wine stoppers. These "drink diamonds" are tartaric acid. These same crystals are harmless. Everyone need not worry about it. Many wineries now freeze the liquor before it is bottled. It is to reduce the possibility that these tartaric acid crystals form in the bottle.
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