"Flowers will bloom again, and people will never be young again." For people, time is irreversible. Once the youthful days pass, there will only be nostalgia.
But for wine, this sentence needs to be changed. "When flowers bloom again, wine can be young again." For wine companies, the glory of youth can still return to youth even after many years. glorious era.
There is such a wine in Changsha, Hunan. It has been featured in many state banquets and competed with the former "Mao Wu" on the same stage. During the high-profile period, it even won awards. It is Baisha Liquid.
"The debut is the peak"
In 1972, Changsha locals wanted to develop their own hospitality wine. This task fell on the Changsha Winery at that time, and they just started. The winery organized a group of technical backbones, and successively Go to Maotai and Luzhou distilleries to learn. Finally, I returned to the Changsha winery to take the strengths of both companies and combine it with my own local characteristics to brew a mixed aroma Daqu wine , which is neither sauce-flavored nor strong-flavored, which is very special.
Not long after this wine came out, it was designated as a wine for entertaining foreign guests. In 1974, it was officially named "Baisha Liquid". After research, Baisha Liquid was designated as dual-flavor liquor. has a name and flavor, Baisha. Liquid then embarked on his own road to fame.
won the title of high-quality wine at the fifth wine tasting in 1989, and won the title of Hunan famous wine for three consecutive years. With its excellent wine quality, it has been honored at many state banquets. It was once as famous as Moutai, Wuliangye , and has The title of “Three Famous Wines in China”.
Baisha liquid has only been famous for a few years since it was brewed. During the highlight moment, a bottle was hard to find. But prosperity must come to an end, and Baishaye soon began to decline.
"Towards decline"
In the mid-1990s, when televisions began to become popular, many keen liquor companies began to advertise on television, setting off a wave of television advertising, but Baishaye did not take action in time. , leading to missed opportunities.
was still taking a high-end route at that time, and the price was not close to the people. This caused the advantages of Baisha Liquid to be lost after other liquors launched low-priced liquors. Later, the winery was relocated many times, and the quality of the wine began to deteriorate. In this way, Baishaye has gone from being glorious to being unable to leave the province now, and its past achievements are like a dream.
"Flowers never bloom again, wine can be young again"
As a famous Hunan wine, it suffered the loss of not advertising at the beginning. Now that the Internet era has arrived, it has embarked on the road to revival. In 2017, it invested heavily in building the "White Sand Winery".
personally believes that as the number one player in dual-flavor liquor, it is possible to keep the quality of the liquor unchanged and make more adjustments to the strategy to return to the top. I sincerely hope that Baishaye can develop well.
Today, there are still many wines that do not pay special attention to publicity. The Internet society is a society where information spreads rapidly. "The aroma of wine is afraid of the deep alleys." However, there are still wine companies that do not believe in this truth and focus on making wine with little regard for publicity.
For example, Fengyun Jiangfu wine is very famous in Guizhou. wine is a good wine, but because the brewer did not care about publicity, this wine is only famous locally and few people outside the province know about it.
The brewer of this wine is Li Changshou, and his father is Moutai's lifelong honorary director Li Xingfa . Li Changshou brewed this wine to commemorate his father's extraordinary life.
At the beginning, Moutai was faced with the problem of unstable wine body. Li Xingfa took on the important task of solving this problem. He stayed in the wine warehouse from morning to late night to study, and often fainted due to overexertion. With this craftsman spirit, after years of research, the hard work will eventually pay off. He discovered the three typical forms of Maotai-flavor wine, which made Moutai liquor achieve rapid success. Now Li Changshou uses local red-tasseled sorghum as raw material and adheres to the Daqu Kunsha brewing process. It goes through hundreds of processes and takes a year. It is brewed, then stored in jars for 5 years, and needs to be added with 12-year-old wine before it can leave the factory.
Take a sip, and the wine is delicate and mellow. From the tip of the tongue to the mouth, you can feel the compound aroma of sauce, flowers and fruits, and grain. When you swallow it in one gulp, it is not spicy, it is very smooth, and it feels very warm in the stomach. After drinking it, I couldn't help but praise "good wine".
In modern society, if any wine wants to develop stably, in addition to improving the quality of the wine, it must also seize opportunities in time and keep up with the times. Only in this way can it develop better. What do you think, fellow drinkers?
