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你支酒應該幾多度飲?
呢個題目其實都真係幾老土,好多人都知,又點解要再講呢?其實係因為好多時都會有客人問點解雪完支酒無味的?點解支酒同試嗰陣咁唔同的?紅酒又洗唔洗雪呀?其實可唔可以落冰呀?答得客人多,而且又想同大家分享吓溫度對酒的表現有咩影響,所以寫篇BLOG SHARE 吓啦。
先講吓咩酒應該咩溫度飲,大家可以睇下面幅圖做一個參考:

氣泡酒都係凍飲,原因就好似你飲汽水咁,凍咗的氣泡酒口感會更清爽,而且喺較凍的條件之下,酒入面的氣泡會同酒液結合得更好,即係會覺得啲氣泡會細緻D,而唔係鬆到好似番梘泡,從而帶比大家更好的口感。
甜酒係凍飲的酒,因為本身佢的甜味重,需要適當的酸度去平衡佢,而凍飲會令酸度突出D,更容易平衡到甜的味道。至於輕身的白酒要凍飲最主要係因為我哋飲呢類白酒都係欣賞佢的果香、酸度同埋爽脆俐落的感覺。凍飲可以令酸度更突出之餘,原來呢個溫度可以令到酒的果香更容易聚喺杯口,而聞香就正正係飲酒最重要的環節之一,所以就會雪凍D 先飲。
中至厚身的白酒,又或者經過木桶陳釀的白酒,由於結構較為複雜,太低的溫度會令酒體顯得過於單薄,而且有機會令到藏身酒體入面的香氣同味道不易被發現。另一個原因就係微凍可以令到木桶香氣味道更突出,對於OAKED CHARDONNAY呢類酒尤其重要,所以應該係微凍咁飲的。
以上的酒類(氣泡酒、甜酒、白酒) 喺飲緊的時候,都應該用個冰桶保持低溫。冰桶入面唔係只係放冰,一般就係冰同水各一半,以填滿3/4 個冰桶為原則。另一個問題係放唔放冰粒落酒度降溫,我個人就唔建議,始終都會溝淡咗的酒,不過世事無絕對,今年MOET 就出咗一支係落冰飲的Rose Champagne,大家可以上網搵吓資料。
到紅酒喇,輕身紅酒,都係應該微凍飲的,原因同上面講的差唔多,唔重覆。有一D 酒,例如係Beaujolais Nouveau呢類酒,微凍更加會突出到佢的清爽新鮮的特質。咁點可以做到微凍呢?最簡單就係飲之前放喺雪櫃大概30分鐘,咁就ok 喇。
總括嚟講,中至重身的紅酒建議大家喺室溫飲(15-18°C),呢個室溫同我哋香港的室溫好唔同,因為香港四季溫差明顯(依家仲係,遲D就唔知),所以唔同時間的室溫可以差好遠。假如大家有酒櫃的,咁就簡單,睇返個酒櫃係幾多度,咁支酒理應大概係幾度。如果唔係的,一般放喺冷氣地方(例如酒舖) 都可以直接開喇。真係覺得存放地方較熱,可以考慮放支酒入雪櫃15分鐘,或者浸一陣冰水,等佢降低少少溫度。至於話覺得支酒太凍,最好就係比佢就咁放喺度,慢慢比佢升溫,如果已經倒咗落杯,但又唔想等咁耐,可以用掌心暖吓杯酒,咁都會有幫助。不過,我都係建議等佢自然升溫,飲酒就係應該慢慢享受嘛,咁急做咩呢?
最後,所有話幾多度飲酒都係參考同個人經驗或喜好,最緊要係啱自己口味,又飲得開心。又唔係考試比賽,更加唔係去做評審,飲得輕鬆D都無問題丫!
睇完即刻想搵酒飲?CLICK 呢條LINK 啦:賞饎--葡萄酒系列