Why do you always put a bottle of mineral water next to you when drinking white wine? Old alcoholic: You still drink less
" No wine can make a meal ", and wine has long become a regular visitor to the dinner table. Whether it is a high-end dinner or a gathering of old friends, the least thing is liquor. If you don’t drink some liquor, it seems that something is missing.
" Can a man be good? Is it true to see my true feelings after drinking ". This sentence proves to us how important and popular wine is.
However, there are two very strange points in the wine party. First, some people have a huge amount of money, like a thousand cups, while others have fallen down after drinking two cups. Second, many old alcoholics drink white wine, and there is always a bottle of mineral water next to . Is there any correlation between
? What is the role of this bottle of mineral water?
If you ask the old drunkard, he will definitely reply to you with an unfathomable smile: You still drink less.
Some wine friends said that this bottle of mineral water was used to spit out wine, some wine friends said that it was just a good-looking one, and some said that it was an unwritten "regulation" on the dining table, just like a must-have tea for dinner. Is
really that simple? Is there anything wrong with it?
▶The two are indeed related. This water dilutes alcohol, helping to "massive"
The wine at dinner is mostly high wine. Too much such wine accumulates in the human body, which will cause a certain burden on the body.
After alcohol enters the body, most of it will be metabolized by liver , and the rest will be excreted with urine, so people at dinner parties will frequently go to the toilet.
At this time, the water will have the alcohol concentration in dilute blood, help the liver to decompose alcohol and accelerate the body's alcohol metabolism .
The metabolism will not cause any burden on the body and will feel more comfortable. After the alcohol content is neutralized, the degree decreases and it is not easy to get drunk.
So people with " massive " will drink a sip of water before drinking, and combine drinking and drinking water throughout the dinner.
Is there any other way to this bottle of mineral water? There is naturally .
▶ Can better tasting wine, the aroma of wine can better show
Since ancient times, it has been " good dishes with good wine ". But if you drink wine and dish, the taste buds will accept too much in a short period of time, which will not only affect the taste of the dish, but also have a great impact on the taste of the wine.
. Water can neutralize the taste of dishes, reduce the sensitivity of taste buds . The aroma, layering and saturation of the wine can be better displayed, and the feeling of the aroma of the wine in the mouth is better aftertaste.
and " good wine needs to taste ". The high-quality wine at dinner party was a sniff, sniff, and spicy drink at the beginning, which greatly reduced the fun of tasting. But after drinking water, you can better adapt to and feel the wine.
▶ Relieve dry mouth
This is easy to understand. Drinkers who drink alcohol must have had the experience of dry mouth , and many drinkers will feel that they have drunk fake wine. This is not the case with
. The wine we drink is basically distilled liquor . It has a high degree and a spicy feeling. It is easy to have dry mouth and tongue when drinking it, and it is also quite irritating to the mouth.
If you drink alcohol and then drink water, can alleviate the phenomenon of and can also play the role of in protecting the oral and esophagus .
So, the so-called "massive" people at dinners actually have tips for drinking.
And they also have many small considerations about the wine they drink. They choose wine not based on price and packaging, but based on the quality of the wine. They think that wine quality is the king, and only recognizes the pure grain wine brewed by large factories.
. The author also recommends a good wine that often appears on the table. Let’s see if you drink it.
Guizhou Xiao Moutai - Fengyun Jiangfu The old wine of Fengyun Jiangfu sealed
This wine is called " Guizhou Xiao Moutai " by many wine friends and is produced in Fengyun Jiangfu, a veteran Guizhou winery. This winery has a very long history and has a great relationship with Moutai.
Li Xingfa was appointed as deputy director of the factory, the Moutai liquor brewed at one time for 3,000 html at a sky-high price of 20,000 html.
As the team leader, he led the team to continue to study and found that the three major sauce wine typical broke through the century-old problem of unstable quality of Maojiu. It was later revered as the father of sauce fragrance .
Later he passed on the brewing craftsmanship to his son, and the two worked as winemakers together. The Kunsha craft used in this wine was developed by him. The grain used in
is carefully selected, and only the best local red tassel sorghum is selected. It adopts high-temperature technology and steams multiple rounds of steaming, leaving only the same round of base wine. It uses a special process to store html for 15 years, and then add the old wine with 2 years.
Its wine is slightly yellow, the hops are full and dissipates very slowly. In addition to the grain fragrance, it also smells like aged wine wine. The spicy feeling is minimal, and the flavor of sauce is enough for , and it does not choke at all, which is a perfect recreation of the classic flavor of Maojiu.
