Johnson enjoyed it very much, and his sensitive sense of smell allowed him to feel a charm far beyond ordinary people, no wonder even the emperor was addicted to it.

The incense master saw that Johnson was different, and it was definitely not a simple vassal elegance, but could appreciate the subtle beauty of agarwood. Sincerely: "Our chairman is also obsessed with incense, and he has deep connections in the place of origin, so he can get the best incense materials." ”

"If you have some free time, you can come and talk a little more, and there are regular gatherings, which will definitely make your trip worthwhile. ”

Johnson readily agreed, even if he didn't say it, he would come often, but he didn't expect to find another cool point in addition to the food!

"My name is Ling Na, a senior incense master. The beautiful woman stood up, sent Johnson to the door, and suggested: "The wine bar on the tenth floor of our club is also very good, it should be suitable for you, a small private recommendation." ”

Johnson went downstairs directly, came to the wine club, followed the waiter to the luxury private room, and waited for the professional sommelier to provide one-on-one service.

"Hello Mr. Zhuang, I am Ding Mengyao, the chief sommelier of our club, and I am happy to serve you. ”

The delicate face and elegant temperament of the beautiful woman made SC Johnson's eyes shine, and the chief sommelier was a little interesting.

Ding Mengyao asked a few words, knowing that Johnson had no special preference, so he asked the waiter to bring two bottles of red wine, picked up a clean white towel, wiped the wine bottle clean first, and then used the knife on the corkscrew to cut off the bottle seal along the protruding circle of the bottle mouth.

"Don't turn the bottle at this time, as it may wake up the impurities that have settled at the bottom of the bottle. ”

"After removing the closure, wipe the mouth of the bottle clean with a cloth or paper towel and insert the tip of the corkscrew into the center of the cork. Be careful not to drill crookedly, it is easy to break the cork. ”

While explaining, the right hand slowly rotates in the clockwise direction and drills into the cork, holds the cork with your hand, gently shakes or turns, and pulls out the cork quietly and temperamentally. Then wipe the mouth of the bottle clean with a cloth or paper towel before you can start pouring the wine.

Johnson quietly watched Ding Mengyao's every move, and secretly learned, in fact, tasting red wine is the same as incense, paying attention to the process and sense of ceremony. No matter how good the wine is, it meets people who don't understand, it is also a cow chewing peonies, and the pearl is secretly invested!

Ding Mengyao gently poured the red wine into the decanter, and the aroma of the wine usually takes some time to come out obviously. The purpose of decanting is to dissipate odors and miscellaneous odors, and to oxidize with the air.

Gently shake the decanter with your hands, and in the process of rotating and shaking, the area of contact between the wine and the air increases, accelerating the oxidation and releasing more of the aroma of the wine as soon as possible.

For five minutes, Ding Mengyao took out three glasses, elegantly poured one-fifth of the wine, and invited: "Please taste and give some advice!"

SC Johnson picked up his glass, had seen some wine tasting knowledge before, and had a general understanding of the process. The three fingers of the right hand gently pinch the wine glass, and look at the color first.

A good wine should be clear and shiny in color, not cloudy. Of course, it is best to observe in front of natural light and white background. In general, red wines become lighter in color and darker in color when they are younger.

White wines, on the other hand, are darker and lighter when they are younger.

The first time you smell the wine in its still state, then shake the glass to bring the wine into contact with the air so that the aroma of the wine can be released.

Hold the glass close to your nose and inhale again to smell the wine. The first scent is more direct and light, while the second scent is richer, more intense and complex.

When smelling wine, you should put your nose into the glass, and smell it a few times, not a long deep inhalation, is it aromatic, is it pure fruity?

or the smell is poor, occlusive, light, fresh, sour, sweet, rich, greasy, pungent, strong or shy.

Taking a deep breath, I couldn't help but exclaim, "Good wine!"

Closing his eyes, conquered by the complex and wonderful taste of red wine, he muttered, "Blackcurrant...... Oak...... Chocolate...... And the smell of flowers!"

"Plenty of tannins, accompanied by intense black-skinned fruit...... Black truffle ...... There is also a tobacco taste, a long ripe fruity finish that makes the finish longer, good wine!"

"...... you" Ding Mengyao was taken aback, she didn't expect the other party to know so much about red wine?

Cheer up, seriously: "Château Latour, 1995 vintage, first class, majestic Château Latour!"

"It was once said that if Lafite is a tenor, then Latour is a bass, if Lafite is a lyric poem, Latour is an epic, if Lafite is a graceful whirling dance, then Latour must be a parade of people!"

"Full-bodied, stable and full-bodied, with strong tannins. You can feel the rich blackcurrant, black mushroom, vanilla, oak, mineral, berry flavors, and it is explosive in your mouth!"

When there are thousands of glasses of wine, he opened another bottle and handed it to Johnson: "This is a bit niche, please comment!"

Johnson took the wine glass and felt that the other party's attitude had changed significantly, and if you want to talk about the brand and origin, you may still need to learn. But spell taste and smell, hehe......

Take a deep breath, take a sip and smile: "The bouquet is complex, with smoke, burnt, blackberry and slight truffle notes......

"Intense black truffle, chocolate and vanilla oak flavours, with earthy and mineral notes, intense and complex......"

Ding Mengyao took a deep breath, and sure enough, she met a master, and sighed: "Obian Manor, 2004 vintage, you are really an expert!"

Pour a new glass, take a sip and inhale the wine, whistling in the opposite direction with your lips as if in the opposite direction, letting the wine swirl in your mouth, or stirring quickly with your tongue on the top, down, front, back, left and right, so that the tongue can fully savor the three main flavors: sweetness on the tip of the tongue, sourness on the sides, and bitterness at the base of the tongue.

Then use the entire mouth palate and lower jaw to fully contact with the wine to feel the sourness, sweetness, bitterness, intensity, thickness, balance and harmony of the wine, and then swallow it to experience the aftertaste;

Finally, tilt your head down a little, the cherry mouth opens into a small "O" shape, at this time the wine in the mouth seems to flow out, and then inhale with the mouth, as if to suck the wine back, let the aroma spread to the whole mouth, and then slowly swallow or spit out the wine.

Taste with a gentle "click" sound before the aroma of the wine in the mouth is inhaled into the posterior nasal passage, so as to identify the deeper taste of the wine in the mouth.

SC Johnson learns by watching, and has the rare opportunity to communicate with the masters up close, and although he has excels, many skills still require in-depth knowledge to master.

"Do you think there's something special about the aftertaste of this bottle......? Indescribable feeling!"

"Well, the tannins in this bottle are very strong, and the oak is very strong......"

"Yes, yes, I remember, this batch of Lafite is indeed aged in American oak barrels, which the locals call Angel's sharing!"

"I feel that the grapes in this bottle are a little different, a little different from the traditional Cabernet Sauvignon, it seems to be more intense, so to describe it as sunshine and more abundant!"

After in-depth exchanges, SC Johnson's talent surprised Ding Mengyao, as the chief sommelier, who had never seen anyone with such a keen sense of taste.