什么样的葡萄酒需要醒酒.doc

问：什么样的葡萄酒需要醒酒？答：我认为只要不是太低档次的葡萄酒都需醒酒，经过呼吸的葡萄酒口感更好。当然也有例外-香槟葡萄酒和非常老的葡萄酒（已经无需过多的更空气接触了）。新酒从醒酒的过程中获得的好处是最多的。醒酒可不是简单的开瓶后放一段时间，那样让酒呼吸的效果不是很好。因为葡萄酒瓶口是收窄的，葡萄酒和空气接触的面积太小。醒酒还有更好的办法：可以在宴会开始前一个小时左右将葡萄酒倒入醒酒器。也可以把葡萄酒从一个容器倒入一个大点的容器，让葡萄酒和空气充分的接触。对于年份新、丹宁重的红葡萄酒，你可以直接倒入醒酒器中。如果是一瓶很好的老酒，开瓶前一定要让葡萄酒竖直放置几个小时，让沉淀沉积到平底。老酒不要醒太长的时间，因为如果跟空气接触时间过长很容易让葡萄酒“疲劳”口感走下坡路。如忘记醒酒，只要把葡萄酒倒入杯子中，等一段时间在喝（醒酒的同时还可以观察葡萄酒的在杯中的变化）。把酒倒在杯子里同时，你可以干点别的事情，比如再准备一个莎拉，可别小看葡萄酒和空气接触的这段时间，他会让葡萄酒的开杆大有提升。当然，也可以让客多晃一会酒杯。摇晃酒杯可以让葡萄酒中香气成分挥发出来，让酒更香。如果摇晃酒杯的“功夫”好，可要小心白色的桌布哦。Q: Which wines need to breathe?A: I suppose any well-madewine can benefit from getting a little air before serving, except sparkling wine and very old wine, but young reds seem to benefit the most.Im going to suggest that you go a step beyond pulling the cork to let the wine “breathe”. If you take a look, youll see that theres very little opportunity for air exchange through that skinny little bottle neck. You have some much better options.Try pouring the wine into a decanter an hour or so (unless its old) before dinner. Moving the wine from one container to another exposes it to air and the time, just sitting, is beneficial too. For young, tannic reds go ahead and splash the wine into the decanter.If you have a nice, old red ，then stand it up for several hours to get the sediment to the bottom. Decant it off the sediment at serving time and down the hatch! Older reds shouldnt be decanted too early because, if the wine is tired, the extra air might just push it over the hill.If you forget to decant, pour the wine into the glasses on your dinner table a little ahead of time. That small amount will change quite rapidly in the glass while youre in the other room munching onhors doeuvres. If youre really brave, another way to catch up is to suggest that your guests swirl the wine. The swirling releases aromatic compounds