What makes wines different(8)

让你认识红酒的与众不同,为喜欢红酒的人提供多一个方面了解红酒

酒，就比一半大的酒瓶里的酒反应慢得多。在瓶子里，缺氧的情况下，年轻酒的新鲜水果香

气会最终变成煮熟的水果，蔬菜和动物特征（湿的树叶，蘑菇和皮革）。

Few everyday wines improve in the bottle. It is common for the attractive fruit flavours

simply to fade away, and nothing else to appear in their place. Often, the oxidative, animal

and vegetal notes that develop will be unpleasant. On the other hand, fine wines do

generally improve in bottle. The fruit character remains while the other complex flavours

develop around it. These wines are not easy to make, and are usually expensive to buy, but

the flavours they offer are among the most rewarding of all wines. 很少的餐酒在瓶子里进

化。吸引人的果香缓缓消失很正常，并且没有任何的其他东西出现。通常，氧化的，动物和

蔬菜的特征其发生并不让人开心。在另一方面，好的酒一定会在瓶中风味变得更好。在其他复杂的味道产生是，水果的风味会保留。这些酒不易酿制，并且通常很贵，但是其能产生所有酒里最好的风味。