阅读理解。 If you know how to study wine, it can tell you about its history and qualities. Many wine experts can even identify the kind of wine without ever seeing the label on the bottle. Studying a wine involves using several senses, not just taste. First, pour the wine into a glass and look at it. It might help to put a piece of white paper behind the glass so you can see the color clearly. Color can tell a lot about the kind of grapes, where the wine is from and its age. A white wine might be almost colorless. White wines to darker with age. White wines made from grapes grown in a cool climate are often paler, with a higher amount of acid. White wines from grapes grown in a warmer climate are often yellower, with less acid. The color of red wines can be purplish red to brick red. Red wines often become paler with age. Red wines grown in warmer climates often have deeper color than those grown in cooler climates. Next, turn the glass so that the wine moves around inside. This brings air into the wine, so that it gives off its smell. Smell the wine deeply. A wine's smell is actually telling more than its taste. To use a wine term, what can you learn about the wine from its 'nose'? Is the wine fruity? Does it smell like oak (橡树)? Do you smell grass or maybe honey? Maybe the smell is like butter or a mineral. Now it is time to taste the wine. Move it around in your mouth. You may recognize some tastes because you identified them while smelling the wine. You can also consider the wine's sweetness and its acidity (酸性). You may note the taste of tannin. Tannins are chemicals that are found in the skin and seeds of grapes. Tannins taste bitter and seem to coat your mouth. To make a good wine requires a balance between sugar, acidity, tannin and alcohol. Professional wine tasters have many special words to describe wines. Some adjectives might be surprising. For example, a wine that feels smooth might be described as 'velvety' or 'silky'. A wine that does not have enough acidity is 'flabby' or 'fat'. A wine with a strong tannin taste could be 'chewy'. 1. The wine taster often puts a piece of white paper behind the wine glass with the purpose of ____. A. seeing the color clearly B. blocking the strong sunlight C. gathering the smell D. spotting the grapes 2. What can we learn from the passage? A. The paler red wines are, the younger they are. B. The paler red wines are, the older they are. C. The darker white wines are, the younger they are. D. The older red wines are, the sweeter they are. 3. In which order should we use our senses when we study wine? A. Taste→sight→smell. B. Smell→taste→sight. C. Smell→sight→taste. D. Sight→smell→taste. 4. What is the main idea of the passage? A. How can we study a wine? B. How can we introduce a wine? C. How can we taste a wine? D. How can we make a wine?