Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.how can kown that wine is of good age?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how can kown that wine is of good age?),it will help you,my kids.
what is the fermentation and ageing of wine
Answers:
This is completely dependant>Winery:_______________________...
Scoring
VISUAL (0-4 points)
Fill the glass half-way, hold it up against a white surface in bright light. Is the color clear or hazy? What is the intensity of the color? Look for clarity, brilliance and appropriateness of color.
AROMA (0-6 points)
Vigorously swirl the wine around in the glass to release the odors, then close your eyes and smell. Is it pleasant or unappetizing? Can you identify a particular aroma? Berries? Tropical fruit? Leather? Tobacco? Floral? Fresh-mown grass? Is the aroma intense or feeble? Look for complexity and intensity.
TEXTURE (0-4 points)
Take a small amount of wine in your mouth and briefly hold it on your tongue. How does the wine feel? Is it soft and creamy? Does it have a refreshing zing around the edges of your tongue? Is it flat and limp? You may notice that red wine feels prickly -- this is the feel of tannins, which are used in these wines to keep them from spoiling. Younger red wines are usually more tannic. Look for a smoothness, a velvety feeling in your mouth.
TASTE (0-10 points)
Lightly swirl it around in your mouth so all your tastebuds are exposed, then keep it there for a brief period. Is the taste consistent with the aroma? Is it sweet, acidic, crisp, sour? Is it light or full-bodied? Look for balance and intensity of fruit.
FINISH (0-6 points)
Swallow the wine (or use a 'spit' cup). Is there an aftertaste? Can you identify the flavors? Are they the same or slightly different from the mouth taste? Does it linger? How long? Does it make you want another sip?
OVERALL IMPRESSION (Total of points)
25-30 Excellent -- a great wine
20-24 Outstanding -- superior character
15-19 Good to Very Good -- special qualities
10-14 Average
aging; age
The process of maturing wines so that they can improve. Those wines that benefit from aging become less harsh, less TANNIC, SMOOTHER, and more COMPLEX. Once wines complete FERMENTATION, they begin to change, mainly as a result of air contact but also because the natural components of the new wine begin interacting with one another. All ROSé wines and most white and LIGHT red wines should be bottled soon after fermentation and drunk while still young. But aging is necessary for some wines to reach their full potential. These include most fine red wines (such as those from France's BORDEAUX and RH?NE regions, California's better CABERNET SAUVIGNONS and ZINFANDELS, and Italy's BAROLOS and BRUNELLO DI MONTALCINOS) and many white wines (SAUTERNES, BURGUNDIES, and some California CHARDONNAYS). Wines begin the aging process in the tanks or vats where they go through fermentation. After that, most high-quality wines receive some sort of wood aging and then bottle aging. Wood aging is a process of maturing wine in barrels or casks prior to bottling. This process allows young wines to SOFTEN and absorb some of the wood's flavors and TANNINS the wine's flavors become concentrated because of slight evaporation. In modern winemaking, wood aging has become very complex, with considerations like size of container, origin and type of wood, and barrel-making techniques. Although the best sources for barrel oak are still being debated (see OAK), the small oak barrel has evolved as today's container of choice. Bottle aging further develops the nuances of wine. After a wine is bottled, the first few weeks of aging allow it to recover from BOTTLE SICKNESS. The length of further aging depends upon the type of wine. Many, including rosé, light white, and light red wines, are at their best soon after bottling and don't require further aging. White wines like California Chardonnay do well with a minimum of 6 to 12 months aging, whereas French white Burgundy and Sauternes develop better with extended bottle aging. Long-lived red wine-such as California Cabernet Sauvignon and Zinfandel, French Bordeaux, Italian Barolo, and vintage PORT-improve for many years, sometimes decades. Such wines evolve beautifully in the bottle as their tannins soften and the flavor and BOUQUET become more intriguing and complex. At some point, however, the wine hits its peak and begins declining in quality, making bottle aging no longer beneficial.
Source(s):
http://www.epicurious.com
By the number of decays you had it from!
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.how can kown that wine is of good age?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how can kown that wine is of good age?),it will help you,my kids.
what is the fermentation and ageing of wine
Answers:
This is completely dependant>Winery:_______________________...
Scoring
VISUAL (0-4 points)
Fill the glass half-way, hold it up against a white surface in bright light. Is the color clear or hazy? What is the intensity of the color? Look for clarity, brilliance and appropriateness of color.
AROMA (0-6 points)
Vigorously swirl the wine around in the glass to release the odors, then close your eyes and smell. Is it pleasant or unappetizing? Can you identify a particular aroma? Berries? Tropical fruit? Leather? Tobacco? Floral? Fresh-mown grass? Is the aroma intense or feeble? Look for complexity and intensity.
TEXTURE (0-4 points)
Take a small amount of wine in your mouth and briefly hold it on your tongue. How does the wine feel? Is it soft and creamy? Does it have a refreshing zing around the edges of your tongue? Is it flat and limp? You may notice that red wine feels prickly -- this is the feel of tannins, which are used in these wines to keep them from spoiling. Younger red wines are usually more tannic. Look for a smoothness, a velvety feeling in your mouth.
TASTE (0-10 points)
Lightly swirl it around in your mouth so all your tastebuds are exposed, then keep it there for a brief period. Is the taste consistent with the aroma? Is it sweet, acidic, crisp, sour? Is it light or full-bodied? Look for balance and intensity of fruit.
FINISH (0-6 points)
Swallow the wine (or use a 'spit' cup). Is there an aftertaste? Can you identify the flavors? Are they the same or slightly different from the mouth taste? Does it linger? How long? Does it make you want another sip?
OVERALL IMPRESSION (Total of points)
25-30 Excellent -- a great wine
20-24 Outstanding -- superior character
15-19 Good to Very Good -- special qualities
10-14 Average
aging; age
The process of maturing wines so that they can improve. Those wines that benefit from aging become less harsh, less TANNIC, SMOOTHER, and more COMPLEX. Once wines complete FERMENTATION, they begin to change, mainly as a result of air contact but also because the natural components of the new wine begin interacting with one another. All ROSé wines and most white and LIGHT red wines should be bottled soon after fermentation and drunk while still young. But aging is necessary for some wines to reach their full potential. These include most fine red wines (such as those from France's BORDEAUX and RH?NE regions, California's better CABERNET SAUVIGNONS and ZINFANDELS, and Italy's BAROLOS and BRUNELLO DI MONTALCINOS) and many white wines (SAUTERNES, BURGUNDIES, and some California CHARDONNAYS). Wines begin the aging process in the tanks or vats where they go through fermentation. After that, most high-quality wines receive some sort of wood aging and then bottle aging. Wood aging is a process of maturing wine in barrels or casks prior to bottling. This process allows young wines to SOFTEN and absorb some of the wood's flavors and TANNINS the wine's flavors become concentrated because of slight evaporation. In modern winemaking, wood aging has become very complex, with considerations like size of container, origin and type of wood, and barrel-making techniques. Although the best sources for barrel oak are still being debated (see OAK), the small oak barrel has evolved as today's container of choice. Bottle aging further develops the nuances of wine. After a wine is bottled, the first few weeks of aging allow it to recover from BOTTLE SICKNESS. The length of further aging depends upon the type of wine. Many, including rosé, light white, and light red wines, are at their best soon after bottling and don't require further aging. White wines like California Chardonnay do well with a minimum of 6 to 12 months aging, whereas French white Burgundy and Sauternes develop better with extended bottle aging. Long-lived red wine-such as California Cabernet Sauvignon and Zinfandel, French Bordeaux, Italian Barolo, and vintage PORT-improve for many years, sometimes decades. Such wines evolve beautifully in the bottle as their tannins soften and the flavor and BOUQUET become more intriguing and complex. At some point, however, the wine hits its peak and begins declining in quality, making bottle aging no longer beneficial.
Source(s):
http://www.epicurious.com
By the number of decays you had it from!
correctness,It's Non-profit and only for informational purposes.
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