Shinno Emon was silent for a long time, and suddenly smiled reluctantly, and said loudly: "No matter what, Huang Gongzi will always be our honored guest in the future, why don't you bring wine?" Pen ~ Fun ~ Pavilion www.biquge.info" Shinno Emon said: "I want the best Persian wine." Outsider: "Yes." "The silver bottle is old and elegant, and the wine is lilac. Topaz watched silently as the man poured wine into a quaint tall glass. The wine was full, and there were only two glasses. Shinno Emon looked up and smiled, "I haven't been able to drink for many years, so I'll make an exception today to have a drink with you." But the man who came in shook his head and said, "I will drink it for you, and don't forget your illness." Shinnoemon glared, but finally smiled bitterly and said, "Okay, I don't drink, but fortunately, watching others drink is also a pleasure, good wine can always bring people spirit and vitality." The person who came in smiled and explained to Huang Yu, "As long as Master drinks a little wine, his legs will immediately swell and become difficult to walk, I think you will definitely forgive him." Topaz smiled and raised his glass.

The person who came in smiled and raised his glass, and said, "This is the Persian wine that Master has been cellaring for many years, but I hope it can suit your taste." He first raised his glass and drank it all, then sighed softly, and said, "Sure enough, it is good wine." "It's rare for a host to praise his wine over and over again, and Topaz is the first time I've drunk wine, and when I drink it, I feel a little sour and astringent. At this time, Neemon Shinno explained, "When I drink it, I have a sour and astringent taste, and this is because the grapes are not ripe. The Persians need "sourness" because the body needs the climate in terms of food, and "astringency" can add some variation to the monotonous taste. The Persians like to have a "bitter" aftertaste in wine – it is the earthy taste that brings the feeling of grapes. The Persians are accustomed to drinking empty, without the need for dishes, and a little "bitterness" can make the aftertaste more refreshing. The Persians like to store the agarines from Cabernet grapes in oak barrels - because the slightly burnt oak is able to control excessive oxidation and increase the saturation of the wine to a certain extent. It can also fully express the presence of large tannins in the wine, emphasizing the feeling of aging. In China, eating habits vary greatly from person to person, but in general, more attention is paid to the seasoning of dishes, and relatively speaking, wine has become a supplement to dishes. In this sense, the bitterness and astringency of wine often do not add color to the taste of the dish, on the contrary, it will greatly reduce the taste of the dish due to the dissonance of the taste. In fact, the correct way to taste wine is to see, smell and taste. Look: Look directly above the glass to see if the wine is clear. If it's cloudy, it's not good. Shake the glass horizontally from the side of the glass to see how fast the wine flows evenly down the wall. The thicker the wine and the slower it flows, the better the quality of the wine. Tilt the glass at a 45-degree angle. At this time, there is a layer of watery body at the junction between the wine and the wall of the glass, and the wider it is, the higher the precision of the wine. At the junction of the water and the wine, different colors can appear, which shows the age of the wine. Blue and purple = 3-5 years old. Red brick color = 5-6 years old. Amber = 8-10 years old. The orange-red instructions are the best. It is best to take a breath of fresh outdoor air before drinking. Tilt the glass at a 45-degree angle and dip the tip of your nose deep into the glass to smell the original smell of the wine. Tender wines smell fruity. There is a complex aroma of the brew. After shaking the glass, quickly smell the smell released in the wine to see if it is stable compared to the original smell. Take a sip and swirl in your mouth, preferably with a balance of sour-sweet-bitter-salty. Spit out or swallow the wine overnight, and see how the fragrance lingers in your mouth. You can taste it the way I said. After listening to this, Topaz took a sip of red wine to "taste it", carefully feeling the sourness, sweetness, and bitterness brought by the rich ingredients to the taste buds, and enjoying the delicate feeling of red wine when it stays in the mouth.