As a bartender, you should master the origin, physical characteristics, taste characteristics, production technology, product name and drinking method of various wines, and be able to distinguish the quality and year of wines. Wine consists of base wine and different auxiliary materials. What kind of physical and chemical effects wine and different auxiliary materials will have, and thus what kind of taste difference will be produced, which is the basis for bartenders to create new wine.

1. The bartender is required to have a high evaluation level of wine.

For bartenders, wine evaluation and blending are inseparable. Sensory identification plays a decisive role in evaluating the style and quality of all foods. Although people have analyzed more than 1000 kinds of liquor flavor components since the development of science, human sensory organs are the most sensitive and can't be replaced by any advanced instrument analysis. For the same raw materials (base wine, alcohol, spices, flavoring wine, etc. ), the styles and qualities of the products blended by different blenders are very different, which is closely related to their wine tasting ability (including practical experience).

2. Deeply understand the trace components and flavor characteristics of various aromatic liquors.

The content and proper proportion of various trace components in liquor is an important part of the flavor and aroma types of various famous wines. The trace components of various liquors have many similarities and particularities (characteristic components). Analyzing and summarizing them is an important basic work.

3. There are high-quality base wines and flavoring wines.

Traditional liquor blending is liquor blending, and no other ingredients are added. Therefore, in order to brew high-quality products, it is necessary to have high-quality base wine and high-quality flavoring wine with different styles and functions.