Jiangsu has outstanding people and picturesque scenery.
Most friends who travel here marvel at the gentleness of the locals. However, there has been a rumor in the wine circle that "the Siberian tiger and the northwest wolf cannot drink the little sheep of Jiangsu" . It can be seen that under his gentle appearance, there is still a drinking heart.
But in fact, behind this "famous place in the wine circle" is the strange phenomenon of southern Jiangsu and northern Jiangsu hating each other . As for the reason, we have to start with the "wine culture" divided by the Yangtze River :
►Southern Jiangsu dislikes the poor quality of wine in northern Jiangsu
The elegance of Jiangsu people probably originates from the "Southern Jiangsu region" south of the Yangtze River. As one of the richest regions in my country with a relatively developed economy, Southern Jiangsu has its own "drinking fun" for wine.
Most people drink alcohol for socializing, so it is important to match the drinking with the cuisine, that is, quality rather than quantity.
►Northern Jiangsu dislikes southern Jiangsu for poor alcohol consumption.
Northern Jiangsu has rich wine-making resources. There are many good wines brewed locally, so more people drink. In addition, it is close to East China, and influenced by the unrestrained drinking style of Shandong people, people in Northern Jiangsu naturally drink to their heart's content.
Of course, the amount of alcohol you drink in northern Jiangsu depends on Peixian County. It is said that half of the alcohol consumption of Jiangsu people depends on Peixian County .
In short, Jiangsu people have to lament the polarization in drinking. Our country is indeed a vast country with rich resources and diverse cultures.
However, although both parties dislike each other, they both highly approve of the quality of the local famous wine "Dream Blue" . After all, it is a classic series of liquor Laosan Yanghe . The taste of is "sweet, soft, mellow and clean". There is nothing to say, but in terms of favorites, the following three are the ones.
[1] Shuanggou Zhenbaofang
Speaking of this wine, we have to mention the " Sangou " among the Su wines of the last century - Shuanggou , Tanggou wine .
This Zhenbaofang is the entry-level product of Shuanggou. It has also won the "China Liquor Body Design Award" . Regardless of its positioning of 100 yuan, it still uses pure grain solids. State-of-the-art fermentation method selects local high-quality sorghum, wheat, rice and other five kinds of grains as raw materials, adopts the traditional mixed steaming process, and undergoes long-term temperature fermentation in the old cellar, which creates its high quality of "rich cellar aroma, thick and long taste".
This wine is benchmarked against Yanghe Tianzhi Blue. It is full-bodied and full-bodied. It has a strong and fragrant entrance , with a rich sauce . Although the taste comfort is slightly worse than Tianzhi Blue , the gentle and elegant taste of makes it easy for people to not stop drinking it.
[2] Fengyun Jiangfu, sealed
In recent years, with the popularity of sauce aroma , Jiangsu people who are keen on high-quality wine will naturally not miss it. This wine is the most cost-effective one on the local wine table. It is a premium sauce wine brewed by Daqu Kunsha craftsmanship. It is full of Mao aroma.
Its brewer, Li Changshou, is the beloved son of the former director of Moutai factory Li Xingfa master , and the direct successor.
At that time, in order to solve the production crisis of Moutai due to unstable wine body, Li Xingfa devoted himself to research. It took 4 years to summarize the "three typical bodies of Maotai wine" , and based on this, he improved the Moutai process, which not only completely eliminated the wine quality problem, but also improved the quality of Maotai wine. Due to his outstanding contribution to
, Li Xingfa himself is known as the "Father of Jiangxiang" of and , and has also received numerous honorary certifications.
Therefore, what Li Changshou now uses is Li Xingfa’s improved 12987 process , and selects high-quality small red grains and uses mineral-rich Chishui River water. It takes a year. After the wine is produced, the wine is sealed in jars and stored for 5 years. After the wine is mature, it is blended with 12-year-old wine.
This is how it has its rich sauce aroma, wine body is mellow and delicate in the mouth, smooth and comfortable , not spicy and does not choke the throat. There is also a faint grain aroma and fruity aroma in the middle part, and the sweet aftertaste is of such quality that people will not forget it for a long time after drinking.
[Three Points] Jinting Wine
Although this wine is a "famous sunset wine" among Sujiu wines today, its wine quality is by no means ordinary. It has been the "best selling liquor" in China for three consecutive years.
Most of this wine is 45 degrees, and it tastes smooth and not irritating. Moreover, the winery priced it at the low end, so at that time everyone said "You only spend a lot of money per pound", holding Fenjinting Liquor in their hands, it was also recognized by the industry as " Fenjinting phenomenon".
Unfortunately, the market was restructured and the winery did not manage it properly in a timely manner. As a result, this wine gradually disappeared from the public eye and could only be purchased locally.
Everyone who has drunk it said that its aroma is soft, has a hint of Jianghuai style's tenderness , and the entrance is delicate and mellow, with cellar aroma and burnt aroma gradually emerging during the taste. Even if you drink too much, you will not get sick, so old wine drinkers in Jiangsu use it as a reception wine.
That’s it for today’s sharing. I don’t know what other good wines you have drunk in Jiangsu. Welcome to comment and share~
