Citirea etichetelor din folie de metal în relief pentru vinul roșu este aceeași cu o înțelegere de bază a fundalului său înainte de a -și gusta aroma .
The contents indicated on the wine labels of different wine-producing regions are not the same, but basically there are important items such as origin, grape variety, year, bottling place, and classification. Regarding the labeling of the origin, the more accurate the quality is, the better the wine labels of some countries will even indicate the vineyards, villages and regions in detail to ensure the quality of the wine. Sometimes the Varietatea de struguri și numele de apeluri apar pe etichetă, astfel încât soiul de struguri poate fi folosit pentru a deduce calitatea vinului .
In addition, the vintage of the wine is also very important. It not only represents the age of a bottle of wine, but also the basis for the quality of the wine, because the vintage refers to the harvest year of the grapes. The ripeness of the grapes in different years will be different and the harvest in each year will be different. The quality of the wine will also affect the life of the wine. The bottling is divided into bottling in the origin and bottling by the wine merchant. The wine bottled in the origin usually has a better quality assurance, because the wine farmers will take special care and care for their wines. However, this does not mean that the products bottled by wine merchants are poor. As long as there are reputable wine merchants, there will be good products. As for the grading method, each country and even each production area has different grading systems, such as A.O.C., V.D.Q.S. in France, Q.b., Q.m.P. in Germany, D.O.C., D.O.C.G in Italia, etc. . are fiecare sistem de clasificare propriu, care este destul de complex și profesional .
În plus față de cogniția de bază menționată mai sus, etichetele vinului conțin de obicei informații precum conținutul de alcool, dulceața, numărul de inspecție și sigiliile de vin, mărcile comerciale și certificatele mărfurilor de calitate .
