between 2 and 3Because they contain a high amount of citric acid, lemons have an acidic pH. Lemon juice has a pH between 2 and 3, which means it's 10,000–100,000 times more acidic than water (1, 2, 3).
Generally, wine should be kept in cool, dark places with bottles placed on their sides to prevent the cork from drying out. The shelf life of unopened wine can last 1–20 years depending on the type of wine.
In fact, most wines – more than 95% – are not meant age, and storing them in even the most pristine cellaring conditions will result only in a sealed bottle of vinegar.
SherryThe sweetest type of wine is Sherry - it has the highest amount of residual sugar. The sweetest type of non-grape wine, is mead (wine made from honey, not grapes).紅酒知識
Dedicated Sommelier with 12 years of experience advising restaurants, wineries, and clients about wines. Experienced in conducting wine tastings and helping restaurants and event venues to develop wine lists based on their menus. Bringing forth a true passion for wines and excellent communication skills.
While not all white wines are sweet, in general, they provide more of a sweetness than red wines, which are typically known for their bitterness-an acquired taste for many new wine drinkers. Here's a look at some of the sweeter white wines out there, ranging from dessert status to the only slightly sweet.
For many wine lovers, France is the world's greatest wine country. However, it's now in second place in two key categories. First, it has the world's second-largest total vineyard area, second to Spain. Second, it is also the second-largest wine producer: Italy takes the lead in the volume of wine produced.
Mouthfeel: This describes how the wine feels on the palate, such as smooth, velvety, dry, rough. Fruit-forward: This common wine term is used when describing the dominant notes of fruit in the nose and mouth. It doesn't necessarily mean the wine is sweet, just that there's noticeable fruit characters.
-then you're able to better communicate your preferences and make more informed selections for yourself." To help get you started, here Chevriere demystifies "the five S's" of tasting wine-see, swirl, sniff, sip, and savor-and offers her pointers on how to get the most out of every glass.
If you're buying wine on the aftermarket, 20 years is a good benchmark. For wines you're aging yourself, a shorter period - 10 years, maybe, or even five - can be long enough to result in a profound change. Some wine thinkers refer to this as [resting" a wine, giving it a few years to develop, as opposed to decades.
