How to identify the grade of red wine? Is red wine afraid of freezing?

Red wine is a fruit wine fermented from grapes, blueberries and other fruits by combining traditional and scientific methods. The more typical red wines are grape red wine and blueberry red wine. Many friends are concerned about and want to know how to identify the grade of red wine? Then you have come to the right place today, let's see what the following article says?

Contents of this article

1. How to identify the grade of red wine

2. Is red wine afraid of freezing?

3. Can I drink red wine when eating seafood?

How to identify the grade of red wine

1. Look at the production area. Generally speaking, red wines from the Old World (Europe) are of higher quality than red wines from the New World (Australia, New Zealand, Chile, Argentina, South Africa, the United States, etc.).

Second, look at the winery classification. The higher the classification of the winery, the higher the quality of the red wine it produces.

3. Look at the year. 4. Look at the price.

In terms of the color of the finished product, wine can be divided into three categories: red wine, white wine and rosé wine. Red wine can be further divided into dry red wine, semi-dry red wine, semi-sweet red wine and sweet red wine.

White wine can be subdivided into dry white wine, semi-dry white wine, semi-sweet white wine and sweet white wine. Pink wine is also called pink wine or rose wine.

Is red wine afraid of freezing?

Red wine is afraid of freezing. The suitable storage temperature for red wine is between 10 and 14 degrees. If the ambient temperature is too low, it may affect the taste of the red wine. Red wine needs to be placed in the cellar and then tilted on the wine rack. In addition, the shelf life of red wine is 10 years, and the best drinking time is generally the 2nd to 3rd year.

1. Fear of being cold

Red wine is afraid of freezing. If red wine is kept in a low temperature environment for a long time, the activity of microorganisms in the red wine may be weakened, thereby reducing the quality of the red wine. Generally, red wine is best stored between 10 and 14 degrees. Too high a temperature will accelerate the deterioration of the red wine.

2. Saving method

Red wine should be stored in a cellar, where the light is weak and the temperature is relatively low, which is a very suitable environment for storing red wine. The red wine should then be placed on a wine rack at an angle to keep the cork moist and full to avoid air leakage and oxidation of the wine.

3. Save time

The shelf life of red wine is 10 years, but the best time to drink red wine is 2 to 3 years. At this time, the fermentation of red wine is most complete. If it is stored for too long, it may cause the loss of nutrients and the taste will also decline. Therefore, you should check the year date when drinking red wine.

Can I drink red wine when eating seafood?

You can drink red wine while eating seafood. The two will not produce adverse reactions and will not cause harm to the human body. However, you cannot drink tea, beer, eat persimmons and other fruits while eating seafood, so as to avoid abdominal pain and affect your health. When storing seafood, wash it clean, put it in a food bag, and then put it in the freezer.

1. You can drink

You can drink red wine when eating seafood. The ingredients in seafood and red wine will not react, nor will they form harmful substances that cause harm to the human body. Therefore, you can drink red wine when eating seafood, but you should not eat too much. Seafood is a cold food, and excessive consumption will increase the burden on the stomach and intestines.

2. Food taboos

When eating seafood, you should not eat vitamin-rich fruits such as persimmons, apples, grapes, and bananas, so as to avoid the reaction between the substances in the seafood and the vitamins, resulting in abdominal pain symptoms. Also, seafood should not be eaten with beer, otherwise gout symptoms are likely to occur. Tea contains tannic acid and should not be eaten with seafood.

3. Saving method

When preserving seafood, you must clean the internal organs and stains of the seafood, then seal the seafood with a sterile food bag, and finally place it in the freezer of the refrigerator. However, if you want to eat it the next day, you can place it in the refrigerator.