A strange flower in the fragrance of white wine. How did Guangdong people think of making wine with fat pork?
No matter what wine, the raw materials must be from natural foods. Even if edible alcohol , the raw materials are potatoes, sugar cane and other plants containing starch or sugar. What kind of raw materials are used to make wine has a lot to do with the eating habits of a country or nation.
For example, China has always belonged to the farming nation, with grain and grain as the staple food, so the brewing of Chinese liquor is mainly made of sorghum and rice, and wheat, barley, peas, etc. as auxiliary materials.
However, in Guangdong Province, China, there is a strange way to brew wine. In addition to rice, fat pork is also used, which is also a delicious liquor among the 12 traditional Chinese liquor flavors.
So how did Guangdong people think of using fat pork to make wine, and what styles and characteristics does the wine they make have? Today, let’s study together the soybean-flavored liquor produced in Guangdong.
According to legend, in ancient times, a family was about to go on a long trip. Before going out, they saw a piece of cooked fat pork hanging at the door. So the hostess took off the fat pork, hurriedly put it in a jar, covered the lid and went out.
After the family came back, when her husband was about to drink, he opened the lid of the wine jar and the aroma of the wine smelled was mellow and sweet. When he looked into the wine jar curiously, he actually soaked a large piece of fat pork. One spread to ten, ten spread to hundreds. The wine made from fat pork was passed down among the people.
After the founding of New China, the liquor industry has formulated 12 kinds of liquor flavors, and the wine brewed from Guangdong with fat pork has a unique fresh fragrance of fermented black beans , so it is named fermented black beans .
In fact, the earliest origin of Chinese liquor is fragrance type liquor . After it was spread throughout the country, the climate, environment, hardware conditions, and local grains were different. Therefore, the raw materials or processes were improved according to actual conditions, so different fragrance types of liquor were found.
often hear experts say: Fenjiu is the master of Moutai, and sauce-flavored wine also originated from the fragrant white wine. What's going on? Let’s go to an old winery in Maotai Town ~ Guokang Winery to learn about the origin of sauce-flavored wine, as well as its unique craftsmanship and flavor characteristics.
300 years ago, Shanxi Shanxi merchants were the most prosperous in China. At that time, Maotai Town belonged to Sichuan and was also a very important post station for Sichuan salt to enter Guizhou and lead to the southwest. Therefore, a large number of Shanxi merchants gathered.
In order to be able to drink the wine from my hometown, I began to try to make wine with Fenjiu craft in Maotai Town.
The first thing you need to make wine is tools. Fenjiu wine is used for making wine, but you can’t find so many tanks in Maotai Town. You can only use local materials to dig holes underground, and then use stones to build the surroundings and bottoms. This is the stone cellar used by Guokang winemaking.
Everything is ready, but the sorghum in Maotai Town is different from the north. It has thick skin and small particles. Before it can fully ferment, the koji has lost its activity. Therefore, it has to be repeated and fermented repeatedly to completely convert the starch in the sorghum into alcohol. Therefore, the traditional craft of Guokang Daqu sauce-flavored wine "1, 2, 9, 8, 7" is introduced.
When making wine koji, due to the local climate characteristics, the temperature and humidity are higher than those in the north, so the wine produced is also different from the north. Coupled with the repeated fermentation, the wine produced not only does not have a fragrant and refreshing taste, but has a very strong strange and miscellaneous flavor.
The wine that I have worked hard to make is not good to drink, and it is a pity to lose it. I can only put it in a wine jar and put it in the warehouse. Ten years later, when I was sorting the warehouse, I remembered that there was so much wine. As a result, when I opened it, it smelled so strange. It was even more refreshing to take a sip. All the odors disappeared, and the entrance became softer and more mellow. The sauce was prominent and the charred fragrance was elegant and rich. People outside the warehouse were salivating.
Suddenly there was a good wine from the warehouse. I was happy and asked my friends to open my arms and get drunk. I woke up the next day and felt refreshed. In this way, Guokang old wine has been passed down to this day because the vintage of the cellars has been for ten years. So it was named Kang 10.
is a family winery, so it adheres to the concept of taking it from the people and using it for the people. The market price of Kang10 is not high, which is very suitable for ordinary people to drink or give gifts.
In fact, whether it is the soybean-flavored liquor, sauce-flavored liquor , or other fragrances, the liquor has some ingredients that are unintentionally inserted into the shade of willows. On the basis of traditional fresh-flavored liquor, it is improved according to local customs and folk characteristics, which has achieved the current grand occasion of the blooming of Chinese liquor.
