Introduction: There are 3 kinds of wine that winery employees don’t drink. They are all blended with flavors. Come and see if you have tried any of them!
The advancement of science and technology has brought great convenience to our speech, but the common people are most afraid of feeling a "sense of technology" in one item, and that is the food in the mouth. When we eat, what we eat is "authentic". If you add some "high technology" to it, what is this?
"One spoonful of Sanhua evaporated milk " has opened the "door to a new world" to the public. Hex Technology allows people to see from another perspective how things they are accustomed to in daily life may be made. The appearance deceives everyone, and even the taste is not much different from the "original". The hard work of others is replaced in an instant.
In fact, this phenomenon often happens in the liquor industry. If you pay more attention to liquor, you will often hear words such as "flavor blending" and "fake liquor swindling". Some unscrupulous merchants will do anything to keep the taste of pure grain liquor in the blended liquor. I don't know what kind of strange additives are put in the liquor.
If you have relatives who work in a winery, they should tell you that there are three types of wine that you should never touch:
The first type is wine with food flavors and alcohol in the ingredient list
Every time I see food with flavoring on the ingredient list, I put it down decisively, because subconsciously I think that eating this kind of food is harmful to the body. Although the flavor of wine with added flavor is very similar to that of pure grain wine, it makes me head-high after drinking it. When I wake up the next day, I have a splitting headache. Moreover, some flavors are cheap and inferior, and you don’t know how much harm they will cause to your body after drinking them.
The second type is the "Bang Pai wine"
. Although Niulanshan is often criticized for being blended with flavors, the blending ratio is in line with market standards, and because a bottle costs more than ten yuan, it is the choice of many people's ration wine. Despite this, Niulanshan has also seen counterfeiting of its own "fake wine" and "bangjiu". Such wines are often "unaffordable to OEM", so they use outer packaging that is almost the same as the genuine brand to imitate the brand. This has happened to the famous wine Wuliangye , to the low-end liquor Niulanshan.
The third type, "Maoxiang" loose liquor and "Maoxiang" puree liquor
In many retail stores, Maoxiang liquor is sold, and you can buy a pound of it for a few dozen yuan. But if the liquor can replicate the flavor of Maoxiang for a few dozen yuan, can Moutai still be a big liquor company with a trillion yuan? So you can imagine the quality of those "Maoxiang liquor" that can be bought for tens of dollars.
If you want to try the authentic Maotai flavor, but think Maotai is more expensive, you can try these two pure grain wines with high quality and good price.
[ Zhenjiu ]
In 1958, the idea of "producing 10,000 tons of Moutai" was born, and the prototype of Zhenjiu was born. In 1985, the inscription of "Treasure among Wines" was officially named Zhenjiu. The early Zhenjiu's sauce-flavor characteristics tended to be Maotai liquor, so it was jokingly called the "son of Maotai" among wine lovers.
has developed to this day. Although Zhenjiu has its own style in different periods, because it started by imitating Moutai, the style still cannot get rid of Moutai. If you want to drink Maotai-flavored wine, you can try this rare wine.
[Excellent Sauce]
comes from the colorful Kweichow Moutai Town. It draws on Moutai's 12987 process and has a production cycle a year. After two feedings, nine times of cooking, eight times of fermentation, seven times of wine extraction, and a full year of cellaring, the base wine is blended. The brewed wine sauce has a rich aroma, a variety of wine flavors, and becomes more fragrant with age.
Although not many people know about this wine now, it has been recognized by many wine drinkers for its high quality and cost-effectiveness, and it lives up to its reputation as "the best among sauce wine ".
So, have you ever drank wine that even winery employees would not drink?
