"A glass of wine after a meal, live to ninety-nine" wouldn't it be fun!
The old saying goes, and some people will definitely ask, what happened to those who drink for a long time?
An old winemaker from a winery in Guizhou said this: When I was working in a winery, I must be unable to live without alcohol every day due to work. I have retired now and feel uncomfortable if I don’t drink some wine a day. Until now, I have been drinking for 40 years, and I am still in good health now.
But someone asked him if you drink good wine, so there is no problem. We buy all the wine we drink, and it feels like we drink blended with , so it will definitely cause some harm to the body.
, but the old winemaker smiled and shook his head: It seems that your misunderstanding of blending is really deep.
blending is not just alcohol blending wine, but also blending wine with wine. In a large winery, blending is a technical job. Although the two are blending, there is a big difference. It is recommended to know early and benefit early.
The blending between alcohol and additives originated from the former Soviet Union
alcohol blending wine is a wine blended from alcohol, saccharin and flavor, commonly known as three essences and one water.
The brewing process of alcohol blended wine
Chinese alcohol blended wine began to be widely popularized after 1966.
At that time, China learned vodka brewing technology from the former Soviet Union, and used dried potatoes and corn to make a high level of edible alcohol , but the degree was too high to drink, so water was added to reduce the degree, and various flavors were added to stir the aroma. At this point, the alcohol blended with the wine was done.
This wine has a good taste and can also be drunk. However, friendly reminder: be careful when drinking , otherwise you may have a lot of additives.
pure grain liquor also has blended
pure grain. The blending between pure grain is not an additive, but a blending between wine and wine. Just like Yangshao's Caitaofang series wine, different degrees are blended, thereby causing different reactions and achieving a different taste of .
Of course, it can not only blend with different degrees , but also can blend with different fragrances and year . For example, the old wine we have collected for more than 20 years. In a sense, this wine is very unsuitable to drink. It can only be used to make seasoning wine , and this wine can be used for blending. The blending of new wine and old wine will achieve a very good effect.
So how should we properly store wine to get a good bottle of old wine? Actually, it’s not difficult, just meet the following three conditions.
. Never buy wine that is not suitable for storage
A wine that is suitable for collection must be high wine . Low-alcohol wine is very easy to evaporate. After 20 years, your wine may be gone.
. Never bury the soil
. Never believe the rumors, saying that you should bury the wine in the soil. There is no oxygen in the soil, all of which are bacteria , which is harmful but not beneficial. To store wine, you only need to place it in a place that is not exposed to the sun, and there are not so many other requirements.
. Never owe
This is the most important point. Never owe the wine and move it around, otherwise it will easily evaporate faster.
Master the above 3 points. After 10 years, you can also get a bottle of old wine and enjoy the mix with new wine yourself. It's a different taste.
But if you should say it, it’s still quite long. If we want to drink some old wine like this and blend new wine , it’s OK. There are still a lot of such white wine on the market. Just like the following white wine, the old wine with 2 years of html blended with new wine . It is very popular on the market and the price is not expensive. Do you think you have drunk it?
Fengyunjiangfufufufufufufufufufufufufufufufufufufufufufufufufufufufufufufufufufufufufufufufufufufufufufufufufufufufufufufufufufufufufufufufufufufufubukuroeuvr. The winery has for nearly a hundred years. The brewing process used by
is the most classic Kunsha process. The raw materials are taken from red tassel sorghum , which is rich in starch. After several high-temperature steaming and fermentation, it took 1 year to brew base wine .
In order to make the impurities of liquor evaporate more completely , the base wine was put into the pottery jar for for 5 years to store . Finally, when the wine was released, it was necessary to mix with the old wine brewed by Li Xingfa , the father of sauce fragrance that had been alive for 12 years.
And the brewer of this excellent sauce wine is the legitimate son of Li Xingfa, the lifelong honorary director of Moutai, Li Changshou, and is also the bartender signed by Moutai.
And the reason why this wine was named "Jingfu" was to commemorate his father. can be said that there would be no current without Li Xingfa. If Li Xingfa had not spent a lot of time and researched, he would not have summarized the three typical of of , and naturally there would not have been such a scene as the current sauce-flavored wine. Therefore, Li Xingfa was affectionately called "Father of Sauce-flavored Warm" by later generations.
The sauce is rich in aroma. When poured into the cup, the wine line is very beautiful. The entrance not only has rich sauce flavor , but also a faint flower and fruit flavor mixed in it. It is sweet and has a scent of old wine. It is really a good wine.
What other white wines do you know about blending old wines with new wines?
