喝红酒前为什么要冰镇?_BEC初级作文

喝红酒前为什么要冰镇?

The lighter the wine, the cooler you can go

酒体越轻，其适饮温度就越低

"Generally," explained Ferrier, "you can cool lighter reds even more, down to traditional white service temps [49-55℉]. You don't want a big red to get this cold because, among other things, chilling the wine can increase the sensation of tannic structure and can make a wine bitter and sharp. With a lighter red it can brighten the acidity, enhance the structure and show off more floral aromatics. Every wine is different and has its own sweet spot."

“总的来说，”费里尔解释道，“酒体越轻，其适饮温度就越低，比传统白葡萄酒低49至55华氏度。但重酒体却不适合在低温下饮用，因为冷藏此类酒会增加其单宁结构，从而给葡萄酒带来苦涩、刺激的口感。而冷藏轻酒体会平衡其酸度、提高质感，释放浓郁香气。每瓶葡萄酒都不尽相同，有着各自的特点。”

Do it for the bubbles

冰镇后的红酒会起泡

If you're a fan of bubbles, the chill is your friend. "As far as sparkling reds go, the wine itself generally follows the same principle as far as aromatics, structure, etc., but the big difference is the carbon dioxide in solution," Ferrier told me. "If your wine is cold, the carbon dioxide stays in solution well and you get excellent fine bubbles. The wine might be nice as it warms up, but at the point of opening a traditional 'champagne style' cork, you want an ice-cold wine."