The method of sobering up with dry red wine is as follows:
1, sobering up requires a sobering up device, a transparent long-necked glassware, pour the red wine and shake it at a constant speed to make the red wine fully contact with the air.
2. Then let it stand for a while, and then you can finish the hangover.
The so-called sober-up, that is, the process of full contact between red wine and air for oxidation. Generally, aged wine, vintage wine and original wine only need to sober up, and ordinary red wine does not need to sober up. After sobering up, the red wine tastes more mellow, complex and changeable, and has a long aftertaste.
Extended data:
A decanter, also known as a decanter or hip flask, is a utensil used when drinking newly fermented wine. Its function is to make wine contact with air, make the aroma of wine fully volatilize, and separate the sediment in wine.
The decanter adopts the principle of fluid engineering: the velocity of fluid is inversely proportional to the pressure inside the molecular structure of fluid. The decanter adopts the above principle, and by accelerating the flow rate of red wine, it can be fully mixed with air.
So as to quickly release the internal pressure of the molecular structure of the red wine, and during the long-term high-pressure storage process, the tannic acid will be rapidly oxidized, thereby retaining the smooth and mellow taste of the red wine and improving the original value of the red wine.
References:
Sobbing-Baidu Encyclopedia
What wine needs to sober up?
Ordinary red wine, such as 100 yuan wine, ordinary table wine, does not need to sober up, generally it is no problem to drink it immediately after opening the bottle.
For some high-quality wines, they need to be aged before they are suitable for drinking (usually more in the old world, such as the top wines in Bordeaux), but the new year's red wine is green because the tannins in the wine have not been blended, so it is necessary to pour the wine into the decanter to increase its contact with the air, which makes the tannins more supple and easy to drink. According to different wines, the time is generally 30 minutes to 2 hours.
For an old red wine that has reached the drinking period, it generally can't stand a long time to sober up. If it takes too long, the aroma may disappear. Therefore, although this wine should be poured into the decanter, strictly speaking, it should not be called "sobering up" but "decanting wine", that is, it only plays the role of filtering the sediment of old wine by changing bottles. Carefully pour the wine into the decanter for bottle filtration, and then pour it into the cup for tasting or enjoying, without waiting.
Usually, white wine with fresh flowers does not need to sober up and can be drunk immediately. It is best to open the bottle before drinking sweet white wine and expensive rotten sweet white wine 1 hour, but it is not necessary to pour it into the decanter to let the bottle stand up and breathe.
Why does red wine need to sober up? What do you mean sober?
The purpose of sobering up is to remove the sour taste and other peculiar smells caused by long-term parking.
Sobering up is to oxidize red wine and air and stimulate tannins in wine.
Red wine is purple in color and astringent in tannins. It is forbidden to mix sweet dishes with spicy dishes, such as Sichuan cuisine and curry dishes, which will become more and more spicy. Tannins in wine can make fresh meat rough, and also make octopus and squid fishy. Generally speaking, red wines from Europe and China produce tannins when they are young.
Extended data
Matters needing attention
1. It's boring. Drinking too fast can easily increase the concentration of ethanol in blood, accelerate blood flow and vasodilation, and endanger the whole body health. Drink slowly, and your body will have enough time to decompose ethanol.
2. Love to drink. "Drink less, but better" is a proverb for drinking red wine. However, many people shake small wine cups, one after another. Studies have shown that drinking more than four glasses of red wine a day will increase the risk of heart disease. Excessive drinking can also lead to alcoholic hepatitis and fatty liver.
3. It's too full. It is the drinking habit of China people to fill up the wine and then drink it dry. However, if red wine is poured too full, it will reduce contact with air, which is not conducive to the volatilization of wine aroma. It is recommended to pour 1/3 cups.
Step 4 mix drinks. Adding carbonated drinks to red wine will accelerate the absorption of alcohol by the blood, which will easily cause harm to the stomach and brain. Red wine with ice cubes will make people with stomach cold and spleen deficiency feel uncomfortable.
5. Mix and drink. Red wine mixed with white wine and beer will have an impact on gastrointestinal tract, liver and kidney. Studies have shown that drinking mixed wine often increases the risk of liver cancer.
6. Drink on an empty stomach. Drinking red wine on an empty stomach, ethanol is absorbed quickly by the gastrointestinal tract, which increases the gastrointestinal tract and is prone to nausea, headache and rapid heartbeat.
People's Network-Watch out! Dietary taboos of socializing and drinking red wine avoid contact with seafood 2
People's Network-Those who misunderstand red wine clearly understand drinking red wine.
Baidu Encyclopedia-Quick Sobbing Device
What do you mean by sober up?
Generally speaking, when wine is introduced into the decanter from a glass container, we will wake up the wine. However, a part of the liquor will be separated from the original container, which contains certain sediments, and another part of the "pure" liquor will be poured into the decanter.
For the wine with sediment in the aged cup, it is necessary to sober up. The reason for the precipitation may be the precipitation produced after the wine with a particularly long age is stored, or it may be caused by the manufacturer's failure to filter and clarify the wine during the brewing process, which is called "changing bottles".
In today's era when the brewing industry is becoming more and more standardized, the phenomenon of sobering up in order to remove sediment is becoming less and less. Through the full contact between wine and air, more floral and natural flavors will be mobilized in the wine body.
At present, the widely supported theory of "air contact" is that we can make the rough taste (mainly tannins and unnecessary mercaptan produced in the wine body) smooth and suitable for drinking during sobering up. However, quite a few people think that sober up is the process of "breathing" wine.
Based on this theoretical basis, many sommeliers will slowly shake their wrists after pouring wine into the decanter, so that the red wine in the decanter can be fully stirred and the molecules of the wine can fully contact with the air. A more pragmatic point of view is that a few minutes or even hours of sober-up will not change the tannins in wine. In most cases, the softening of tannins should be in the brewing process of red wine, and the whole process takes several days or even weeks.
Another writer, JancisRobinson, advocates the cultural and aesthetic significance of sobering up in the process of serving wine, and promotes the sobering up process to the level of performance art, but some experts believe that the shaking of the wine in the glass and the contact area between the glass and the air are more suitable for sobering up.
We don't have to pay attention to the fierce debate among experts on this issue. As you like wine, you only need to have a sober-up device and use it on appropriate occasions to show your host's hospitality and quasi-expert status in red wine. As for whether sober-up is beneficial to drinking, it should be measured by your drinking experience.
How to sober up? How soon will you wake up?
Wine sobering up, as the name implies, is to "wake up" wine and let its potential excellent/beautiful flavor be reflected.
Sobering up is usually to separate the wine from the fragile and bitter sediment formed at the bottom of the bottle due to aging, commonly known as "changing bottles". At the same time, sobering up can also make the wine contact with the air. After the wine "breathes", the tannins are fully oxidized, and the surface odor and odor are volatilized, gradually emitting the floral and fruity fragrance of the wine itself, making the taste more complex, mellow and supple.
Young, compact, mellow and tannic wines need to sober up. These wines are more expensive because of their huge structure and strong aging ability.
In addition, wines aged for more than five years also need to sober up because of the possibility of sediment formation. Those lighter wines don't need to sober up. For example, most white wines can be drunk immediately after opening.
Generally speaking, sparkling wines such as pink wine and champagne do not need to sober up. Generally speaking, sweet white wine and noble wine do not need to be poured into the decanter, but can be drunk after opening the bottle and standing for about 1 hour. Older wine can be drunk within half an hour after changing bottles and removing dregs; Old wine needs to be sobered up in a sobering device 1 hour or so; Pour the young red wine into the decanter to sober up for about 2 hours; Some young and strong wines, such as Italian barolo wine, take longer to sober up.
How to hangover after drinking red wine?
(1) Burn the hangover with vinegar 1 bowl of sour soup, and take it.
Slowly take 1 small cup of vinegar (20 ~ 25ml). Dip shredded radish in vinegar and add sugar (1 large bowl).
Cabbage heart soaked in vinegar and sugar (1 big bowl), take it. Two preserved eggs soaked in vinegar, here.
50 grams of vinegar, 25 grams of brown sugar, 3 slices of ginger, decocted in water. Vinegar can relieve alcoholism, mainly because the ethanol in wine and the organic acid in vinegar meet with the digestion and absorption of the foothold in the gastrointestinal tract of human body, which reduces the concentration of ethanol, thus reducing the toxicity of alcohol.
(2) Tofu dishes should be used as appetizers when drinking. Because cysteine in tofu is a major amino acid, it can detoxify acetaldehyde and can be quickly excreted after eating.
(3) It is reported that the Institute of Physiology and Chemistry of Lin 'an County, Hangzhou, based on the secret recipe of "Jiejiu Tang" in the Tang Dynasty, developed the "Jiejiu Tea", which has a good effect on symptoms such as headache, dizziness and physical discomfort after drinking. (4) Candy hangover relief Hebei Province produces a hangover relief candy that can be drunk after eating a few tablets.
(5) 65,438+00 ~ 65,438+05g of Jujube and Pueraria lobata were decocted together, which had good hangover relieving, cooling and diuretic effects. (6) Add 50g mung bean, 50g adzuki bean and 50g black bean, and 0/5g licorice root/kloc-and boil, so that the beans and soup can be taken together, which can refresh the mind and relieve hangover.
(7) Boil raw egg white, fresh milk and frosted persimmon to quench thirst, clear heat and relieve hangover. (8) Pueraria lobata 10g, decocted in water, has a good hangover relieving effect.
(9) Sugar tea can dilute the alcohol concentration in blood and accelerate excretion. (10) Celery can relieve hangover, headache, brain swelling and facial flushing.
(1 1) Take a proper amount of hangover-relieving mung beans, wash them in warm water, mash them, and take them with boiling water or make soup. (12) Sugarcane hangover 1, peeled and juiced.
(13) After drinking too much, the pleura is uncomfortable. You can add a little salt to boiling water and drink it, and you will sober up immediately.
(14) Bake the orange peel for hangover, grind it into powder, and add 1.5g salt to make soup. (15) hangover-relieving white radish 1 kg, mashed to get juice, and taken in 1 time.
You can also drink brown sugar in white radish juice. You can also eat raw radish.
(16) 3~5 fresh oranges (fresh oranges are also acceptable), which can be taken by squeezing juice or edible. (17) olives (olives) 10 pieces of hangover-relieving olives. Take the meat and fry it.
(18) Sweet potato hangover Cut raw sweet potatoes, add appropriate amount of sugar and stir. (19) Wash the fresh lotus root after hangover, mash it into lotus root paste, and take the juice for drinking.
(20) raw pears are hangover, eat pears or squeeze pear juice to drink. For people who are as drunk as a fiddler, if they still can't sober up with the above methods, they can gently rub their throats with clean chicken feathers or pinch their throats with their hands to make them spit out the wine left in their stomachs, which can alleviate the drunken state.
If it still doesn't work, you need to see a doctor. There are several simple ways to sober up: 1. Milk sobering up method: Drunk people can drink some milk to coagulate protein, protect gastric mucosa and reduce alcohol absorption.
2. Tofu hangover: After long-term drinking, adding a piece of tofu as an appetizer can promote the rapid discharge of ethanol in the body. 3. Preserved eggs to sober up: When drunk, take 1-2 preserved eggs, take them with vinegar and sober up.
4. Egg white sobering up method: Taking 1-2 raw eggs when drunk can protect the gastric mucosa and reduce the absorption of alcohol. 5. Sobbing: After getting drunk, take some fresh badminton, peel it and eat it, and sober up.
6. Rice soup hangover method: drunken people can take thick rice soup. Rice soup contains polysaccharide and B vitamins, which has the function of detoxifying and sobering up. It is more effective to drink with sugar. 7. Mung bean sobering up method: take 50g mung bean and 10g licorice, and add appropriate amount of brown sugar to sober up. If only mung beans are used to decoct soup, it will also have a certain effect.
8. Tea hangover method: you can drink strong tea after drunkenness. Tannic acid in tea can alleviate acute alcoholism. Caffeine and theophylline are effective for respiratory depression and drowsiness. 9. Salt hangover: excessive drinking, chest and abdomen discomfort, you can add a little salt to boiled water to drink.
10. syrup hangover method: take a proper amount of sugar and take it with boiling water to sober up. 1 1. Vinegar sobering-up method: Take 50g of rice vinegar or aged vinegar, add 25g of brown sugar, and take 3 slices of ginger for decoction, which can reduce the harm of alcohol to human body.
12. lotus root sober-up method: pouring fresh lotus root into juice for drinking has a certain effect on eliminating drunk symptoms. 13. Jellyfish sobering-up method: Take100g of fresh jellyfish, wash it, and decoct it with water to sober up.
14. sober-up method for raw pears: eat a few pears or peel and slice them, soak them in cold boiled water 10 minute, eat pears and drink water to sober up. 15. Radish sobering-up method: 500 grams of fresh radish is mashed to get juice, which can be sobered up by taking 1 time, or eating some raw white radish in moderation.
16. Sweet potato hangover method: After drunkenness, you can cut raw sweet potatoes into pieces and mix them with white sugar to sober up. 17. Sugarcane juice sobering up method: people who are drunk and conscious can chew sugarcane by themselves, and those who are serious can squeeze out sugarcane juice to drink, which can sober up.
18. orange juice hangover: dizziness, headache, nausea and vomiting after drinking, you can eat a few oranges or drink fresh orange juice to sober up. 19. Celery sobering up method: Take a proper amount of celery and juice it to drink, which can sober up, especially to eliminate the symptoms such as headache, brain swelling and facial flushing after drunkenness.
20. Chinese cabbage hangover: Chinese cabbage is washed and shredded, mixed with vinegar and sugar, and soaked for ten minutes, which has a hangover effect. 2 1. Method for sobering up carambola: 1 Carambola is soaked in vinegar and decocted in water, which can be used for sobering up.
22. Toilet water sobering up method: Sprinkle a few drops of toilet water on a hot towel and gently rub the chest, back, elbows and temples of the drunken person, which can obviously reduce the degree of drunkenness. 23. Chinese medicine hangover: 30 grams of pueraria lobata, adding appropriate amount of water, decocting, hangover effect is very good.
How long does red wine usually sober up?
The length of sober-up time depends on the type of wine and the personal taste of the drinker. Generally speaking, the decanter starts the moment the wine is poured from the bottle, and the decanter lasts from 5 minutes to 2 hours.
Usually, the sober-up time of young wines is about 65,438+0 hours, while some wines with high tannin content, such as Shiraz, barolo, Brunello Rotini and Chianti, need longer sober-up time. It is worth noting that aged wine not only needs to control the sober-up time, but also has requirements on the way of pouring wine. To sum up: tilt the decanter, let the wine pour slowly along the wall, and cover the wine stopper immediately after completion.
Some tips to speed up waking up:
1. Pour wine from one decanter to another, and then repeat this action once or twice;
2. Shake the decanter to make the wine fully contact with the air;
3. Use a wine aerator.
Why do you want to open a bottle of red wine to sober up? What's the point?
Some red wine is expensive, but the entrance is dry. Why? The astringency comes from tannin in wine, which is described by some people as the soul of wine. The process of sobering up is to make the tannins in the wine fully interact with the air, making the taste richer.
Sobering up has two main purposes:
1. Remove the sediment from the wine. The wine originally brewed is generally unfiltered. When wine is put into a hip flask or wine bottle from the barrel of the wine cellar for everyone to enjoy, there will be some sediment at the bottom of the kettle or bottle, so the winemaker will first pour the wine into the decanter to separate the wine from the sediment.
2. Let the wine fully contact with the air. When the wine comes into contact with fresh air, when it breathes fully, the tannins in the wine will be gradually oxidized, and its fragrance will be gradually emitted with the oxidation process, and the taste of the wine will become more mellow and soft.
Wine to sober up:
1, Cheap wine: Cheap wine tastes bad, and sobering up can improve the taste. In addition, due to the use of sulfur dioxide, the rotten egg flavor of cheap wine is stronger, and this disgusting taste can be quickly disappeared after sobering up, thus creating a good wine tasting atmosphere.
2. Quality wine: For quality wine, it is necessary to sober up because of its high tannin content. On the one hand, sobering up can improve the taste, and more importantly, it can play its high-quality potential.
3. White wine and black Pi Nuo wine: Generally speaking, white wine and black Pi Nuo wine are used to sober up in black Pi Nuo, but there are some exceptions. If some black Pi Nuo wine is unusually sour, it needs to sober up to make its taste smoother.
Selection of sober-up device:
The choice of decanter is purely for aesthetic consideration, because no matter the shape, size and appearance of any decanter, it will not affect the quality of wine itself. You can find all kinds of sober-up products in the market, from traditional ship sober-up, red hip flask sober-up, to modern sober-up. No matter what kind of sobering up device, it can be used to sober up.
Awakening process:
1. Keep the wine upright for drinking. The normal resting time of wine is 1 day, but the wine with a year above 15 must be kept in the bottle for 7-8 days.
2. Before sobering up, prepare the sobering up device, funnel and filter cloth to be used.
Don't shake or turn the bottle when opening it. After cutting the bottle seal, first wipe the bottle mouth with a wet cloth, then dry it with a napkin, pull out the cork, and then observe the bottom of the bottle to make sure that the sediment does not pollute the wine on it.
4. Before pouring wine, look at the bottle at 90 degrees, then slowly tilt the bottle and slowly pour the wine into the decanter.
5. Pay attention to leave the wine with precipitation at the bottom of the bottle in the original bottle, and don't pour it into the decanter to ensure that there is no precipitation in the decanter.
Some tips to speed up waking up:
1. Pour wine from one decanter to another, and then repeat this action once or twice;
2. Shake the decanter to make the wine fully contact with the air;
3. Use a wine aerator.
Is there a big difference between sober wine and sober wine? What red wine needs to sober up?
For aged red wine, because tannins and pigments will form precipitates in the long aging years, it will be unsightly and bitter to pour into the cup.
Therefore, after opening the bottle, in principle, pour the wine into the decanter smoothly and slowly, leaving the sediment at the bottom of the bottle. This process of sobering up is commonly known as "sobering up".
For young red wine, through the opening time of the decanter (including the flow process during injection), the wine liquid can contact the air in a large area (the space and opening of the decanter are large), thus accelerating the softening of tannins and fully releasing the closed aroma. This process of sobering up is commonly known as "breathing".
The wines that need to sober up are generally divided into three categories: the first category is heavy-bodied wines with complex ingredients and heavy tannins. If you don't sober up when you are not fully mature, it is difficult to give off the fruity and various flavors of the wine.
The second category is aged wine. Don't take too long to have a hangover. One hour is enough.
The main purpose of sobering up the old wine is to remove the old cork smell and slight oxidation smell in the wine, but the old wine needs to be replaced with bottles to remove slag. In the process of changing bottles, you will be exposed to more oxygen to improve your sobriety, so don't take too long to sober up.
When drinking old wine, you must put the bottle up one or two days in advance so that the wine residue can fully settle to the bottom of the bottle. The third category is sweet wine and strong white wine.
It usually takes more than an hour for them to sober up, such as noble wine in France and Hungary and ice wine in Germany and Canada. The year of Loire River is dry white, Graf is high-quality dry white, Alsace is late-maturing white wine, German Rhine River and Marcel are white wine, and Spanish rioja is dry white after oak barrels.
Vodka doesn't need to sober up, but brandy and high-grade whisky (XO or whisky over 2 1 year) will taste more mellow after 3-5 days of opening (capping).