guide to stocking wine! After drinking 60 types of liquor in 40 years, my elder brother from Shandong finally found three high-quality food wines
Everyone knows that Shandong wine lovers can drink it, but they don’t drink it casually.
requires pure grain and wine quality. Although it does not look at the packaging or price, the pursuit of quality is real. When I was on a business trip in Shandong, I met an "old naughty boy". The elder brother drank 60 types of liquor in 40 years, and 12 flavors were all drunk. I drank a few dollars and also drank a famous wine worth thousands of yuan.
finally summarized 4 good wines and 3 wine debate methods. Before introducing the wine, let’s take a look at the three wine debate methods that the elder brother said, look at the raw materials, follow the implementation standards and watch hops.
①Raw Materials Table : The country stipulates that the raw materials for the production of products must be marked, so as long as you blend wine, you must use to eat alcohol , so as long as you see the word "eat", it is correct not to buy it.
②Execute the standard : Execute 20821 (liquid method liquor) and 20822 (solid-liquid method liquor) not to buy it.
③Look at the density of hops : Inaccurate! Because merchants can add a small amount of additives to achieve results.
Only look at the first two methods to buy wine, and you can still avoid mixing wine. Although there are some flaws in the way of defending wine, the four wines recommended by my elder brother are regarded as guides for storing wine. They are all high-quality food wines in the hearts of ordinary people. They are not expensive and good to drink, and you must have drunk them too!
and 4 special wine
4 special wine As a famous Jiangxi wine, it is also the representative of special flavor liquor . It has always been called "King of Special Flavors". Although 4 special wine has not bloomed at the China wine review party, it has won many local awards from Jiangxi.
is an undeniable Jiangxi famous liquor. In 1984, it won the silver award for the quality of liquor in the Ministry of Light Industry.
This wine uses complete rice as raw material, similar to the Kunsha process in sauce wine , which does not break and retain the original flavor of the rice. Secondly, it uses flour to attract good water to make wine. The natural conditions of the brewing environment are suitable, and the quality of the wine production is greatly improved.
This wine is sweet and refreshing, with a clear grain aroma, a strong fruity taste, and a very smooth taste. Unfortunately, the aftertaste is a little bitter, but the taste will change after storage for a period of time.
2, Xifeng Liquor
The origin of this wine is in Shaanxi. Now this phoenix in the liquor industry has taken off, and it is very outstanding in terms of sales and reputation. The reputation of the old " four famous liquors " has made it a household name.
Xifeng Liquor has always been known for its "phoenix fragrance type". This process has been passed down for decades, and a large number of artificial winemaking procedures are used, such as koji making and drying. It seems out of place in this industry that often uses heavy industry, and it has become a clear stream because of this.
The most classic thing about
is the sealing of wine. It not only gives Xifeng wine a strong sea flavor, but also removes the "harmful substances" in the wine after a long period of sealing, making the taste better.
The entrance is fragrant and elegant, sweet and soft; the middle section of Haizi taste is very authentic, not spicy and easy to enter, and it is not spicy but not spicy.
3, Fengyun Jiangfu Fengzang
This wine is brewed using the hand-born process of the father of sauce fragrance Li Xingfa , and the brewer is his only son and the inheritor of the authentic shaved wine technique. He always adheres to the Kunsha craftsmanship and uses high-quality raw materials to make wine.
only choose Guizhou red grains. The basic principle of , followed by manual production and 9 steaming. Each process tests the skill of the winery chefs. Fortunately, they all have decades of experience. After the winemaking is completed, it will be stored for 5 years to remove impurities, and then it will be mixed with the 12-year-old wine of the father of the sauce fragrance.
This skill was summarized by Li Xingfa when he was appointed as the director of Moutai. At that time, Moutai Distillery was facing the problem of unstable wine quality. It was precisely through this technology that the quality of Moutai's wine was improved and the difficulties encountered at that time were overcome.
The sealed wine mixed with the same process has a prominent sauce aroma in the mouth and a tall body; the middle part has a good sour feeling, and the burnt aroma is very strong, and wine lovers who are used to drinking thatched wine will be familiar with it.
