注意它的關鍵－紅葡萄、連皮、全程、不加糖 --
In some countries, eg France, adding sugar is legally allowed in a vintage when ripening is a problem. The process is called "Chaptalisation". In some countries, eg Australia, this practice is not legal.
紅酒是唯一有生命的酒－不開瓶以前，會持續「成長」--
Many white wines continue to improve with bottle age
某些酒標有「bin」的顯示，表示是裝在橡木桶、擺在地窖發酵而成的紅酒 --
bin normally is like a batch or storage area usually but not necessarily in barrels
喝紅酒不可以加冰，也不能像香檳放在冰桶裡，最適當的飲用溫度是攝氏10 至14度 --
10 to 14 is too low for red, perhaps 16 to 17 is more suitable
中間色澤深（暗紅），外圍帶褐黃色，好酒 --
You cannot judge a wine only by its colour. Young purplish wines can be exceptionally good wines. Conversely, wines of the colour you described as good may not even be drinkable
年代老的酒（超過8年10年），瓶底一定有木屑。即使3、5年，有的也有木屑 --
紅酒平放著儲放，軟木塞浸泡日久會分解、產生木屑 飲用前一天要直立，讓木屑沉澱到瓶底 --
Very wrong, cork disintegration is minimal cause of sediment
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