"Good wine!"
Yang Jing couldn't help but praise it!
Aroma of wine, aroma of wine.
But no one can say what the smell of this wine should be.
Some people say that the flavor of soy sauce wine is good, while others say that it smells good.
But today, Yang Jing smelled this smell, and he finally understood what the real wine smell should be.
In terms of long history, Yanjing's Erguotou is far inferior to liquors such as Moutai, Wuliangye, Jiannanchun, and Fenjiu, but Erguotou's status in the Chinese liquor industry is pivotal.
When the Jin Dynasty destroyed the Northern Song Dynasty, the capital was Zhongdu, which is now Yanjing, and from that time, the production of soju began in Yanjing City.
However, at that time, due to the backwardness of the production process, the wine produced was not very good.
Until the middle of the Qing Dynasty, the soju workshop in Yanjing City carried out technological reforms in order to improve the quality of soju.
Each pot of wine burned in these shochu workshops, the wine that began to flow out was called "pot head", the concentration of this wine was relatively high, it could reach more than 75 degrees, and the quantity was small, accounting for about 10% of the total, and then the concentration continued to decline, to about 25 degrees to stop drinking, and the wine that flowed out behind was called "wine slightly", also called "wine tail", and "wine slightly" could not be drunk.
When steaming liquor, it is necessary to put the distilled liquor vapor, the "wine head" that flows out after the cold water cooled by the cold water put into the tin pot for the first time, and the "wine tail" that flows out after the cold water cooled by the tin pot for the third time, are proposed for other treatments, because the wine cooled in the first pot and the third pot contains a variety of substances with low boiling point, and the taste is more mixed, so the shochu workshop only picks the wine with mellow flavor that flows out after the cold water cooled by the second change into the tin pot, so it is named "Erguotou".
As the so-called "pinch the head and remove the tail and take the middle section", one sentence concisely summarizes the firing process of the second pot head.
There is an old saying in northern China called "dumplings are wine, the more you drink, the more you have", the wine in this old saying refers to the second pot head.
It's just that the new wine that has just been brewed has a spicy taste, is not mellow, and cannot be drunk, and generally has to be stored for a period of time to let it mature naturally, so that the wine will be soft, mellow and fragrant, and the taste is harmonious.
What affects the storage effect is not only the year, but also the storage container and storage environment.
Generally speaking, the best container for cellaring is a container made of ceramic, because the walls of the ceramic are full of pores, which on the one hand ensure that the wine does not leak out, and on the other hand, it ensures that the wine can interact with the external environment.
In addition, because Erguotou liquor is produced in Yanjing, which has four distinct seasons, the storage environment is affected by the temperature changes throughout the year.
Yanjing is very hot in summer and very cold in winter, so in the process of wine storage, it will be affected by too many external influences in the process of aging, especially the influence of temperature and humidity makes the wine change drastically, so the storage environment has a great impact on the quality of Erguotou wine.
Generally speaking, cave storage is the best way to store wine, because the cave is constant temperature and humidity, and the old cave has a rare natural microbial community, in this state, the aging process of wine is slow and uniform, and some impurities and harmful substances are released and volatilized.
However, there are basically no mountains near the main production area of Yanjing Erguotou, and cave storage has become a very luxurious thing for Erguotou wine, so Erguotou wine is basically stored in a cellar way from the day it was born.
The old house of the Chengzi family is located on the bank of the Huai River, and his family's wine cellar is on the river, and the humidity can also be guaranteed.
So after being buried for more than 60 years, once these jars are opened, the smell is not ordinary two-way aroma, it is definitely the aroma of old wine.
The most important thing is that these wines were made by the ancestors of Chengzi, and at that time, the wines were all pure grain wines, unlike the vast majority of modern liquors below 38 degrees, which were blended.
This kind of wine made from pure grains is more and more fragrant, so once this jar of wine is opened, if the overflowing aroma of wine is smelled by those old drunkards, it is estimated that those old drunkards will immediately turn into hungry wolves who have seen the little white rabbit Even Yang Jing, a person who is not addicted to alcohol, can't wait to pour a glass and take a sip after smelling the aroma of wine.
This smell is really too tempting to make the wine worm in the stomach.
Wang Jiazan also looked intoxicated, obviously, this guy couldn't stand it anymore.
"Xiao Yang, are you still satisfied with this wine?"
Bi Mu asked with a smile, it was obvious that Yang Jing's expression gave Bi Mu full confidence.
"Auntie, if you say something that is not an exaggeration, just rush this wine, this wine is amazing!"
For such a good wine, Yang Jing naturally will not be stingy with his praise.
Bi's father took two small glasses and a small wine grape, took out a mentioner of wine from it, and carefully poured it into the two glasses, and the two glasses of wine were about three taels.
Under the illumination of the light, Yang Jing clearly saw that when the wine was poured into the glass from the wine grapes, it was all drawn, and the wine was no longer transparent and clear, but showed a pale yellow similar to amber.
It's as if the wine poured out of the grapes is not liquor, but honey.
Yang Jing picked up the wine glass and shook it slightly, and looked at it carefully, and sure enough, as the book said, this phenomenon of old wine hanging glasses is very serious.
I put it under my nose and smelled it slightly, and the mellow taste became stronger.
Over there, Wang Jiazan had already taken a small sip and let out a sigh of relief, with a look of satisfaction on his face.
Yang Jing also took a sip, and a mellow aroma of wine immediately left a fragrance in his mouth, and when the wine entered the stomach along the esophagus, a stream of hot air suddenly burst out from the stomach, warm but not irritable at all, and it was really the taste of the top cellar old wine.
"Good wine!"
Yang Jing couldn't help but praise again.
In contrast, Yang Jing even felt that the two bottles of five-star Moutai from Jiang Bin that were more than 30 years old were not as good as this jar of old wine in terms of taste.
After all, this is an old wine that has been cellared for more than 60 years, and the taste of this highly pure grain wine of more than 60 degrees has been cellared for such a long time, and it is definitely not comparable to famous wines such as Moutai and Wuliangye.
It is said that old sake that has been cellared for so many years should have a somewhat peculiar smell, and it is best to drink this old sake in conjunction with new sake to bring out the best taste.
But this jar of old wine obviously has no peculiar smell at all, and some only have an aftertaste of mellowness, and this jar of old wine obviously doesn't need to be hooked to drink, so it tastes more mellow when drunk directly.
The most important thing is that although this jar of old wine has been cellared for more than 60 years, its degree should not have decreased much, and it should still remain at about 60 degrees.
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This is enough to show that the cellaring technology of Chengzi's ancestors is very high!
Yang Jing quietly wiped the wine from the corner of his mouth with his left hand, and the Holy Ring immediately gave an accurate identification answer.
"Erguotou Wine, 1952, Bi Qinghai, Bi Yuanze."
At this moment, Yang Jing was completely relieved, judging from the year of this wine and the name of the brewer, this is obviously the wine made by Bi Fucheng's grandfather and grandfather.
Regardless of who made it, this jar wine was indeed made in the fifties of the last century, and has been cellared for sixty-six years now.
"Uncle and aunt, can we go over and see those old wines now?"
Yang Jing tilted his neck and drank the remaining less than one or two old wine in the cup, and asked his father and mother directly.
Yang Jing really doesn't want to miss such a good wine, it doesn't matter what the price is, it's only right to hold these wines into his arms quickly!
And to be honest, this kind of wine that has been cellared for 66 years only sells for 200,000 yuan for two catties in a jar, which is definitely a very conscientious price, or even an ultra-low price.
In 1953, the "five-star wheel" Moutai produced by the state-owned Renhuai Distillery in Moutai Town was auctioned at a price of 1.5 million yuan, and a bottle of clay bottle Moutai, which was produced in 1956 and was well preserved, was auctioned at a high price of 1.84 million.
As for the bottle of Laimao liquor produced in 1935, it set a record of 10.7 million Chinese liquor auctions!
If you really want to talk about it, this jar of wine may not be as good as the bottle of Lai Mao, but it is definitely not much worse, after all, this jar of wine is two catties, although it may be less than two catties now, but it is also a sixty-six years old wine.
Moreover, the quality of the Erguotou wine more than 60 years ago is not much worse than that of Moutai or something, and it is also a pure grain wine.
In this way, a jar of old wine only sells for 200,000 yuan, which is simply a leak!
When Bi Father and Bi Mother heard this, a smile appeared on their faces, and Bi Father said, "Cheng, I can take you over now." ” The group came out of Chengzi's house, walked along the alley, and walked for less than two minutes before coming to the embankment on the north side of the village.
A small road has been repaired on the embankment of the Huai River, and some vehicles are running happily up and down the small road.
To the east of the embankment is the Huai River, a tributary of the Chaobai River, but because a Huairou Reservoir was built upstream, there is not much water in the Huai River.
The ancestral home of the Chengzi family is on the west side of the embankment road.
In fact, it was also very good for the grandfather of Chengzi to build the winery here, under the embankment is the Huai River, there was no Huairou Reservoir at that time, so the water volume of the Huai River was sufficient at that time, and the water quality was also very good, it was far from the Yanshan Mountain in the north, and it was not far from the mountain to reach here, the water quality was sufficiently guaranteed, and it was very good to use it to make wine.
After walking along the embankment road for less than five minutes, I came to a ruin that no longer looked like a house, which was the ancestral home of the Chengzi family.
Seven or eight old men were guarding the ruins, and Chengzi said to two of the men in their forties, "Uncle, second uncle, I'll bring my friends over to see those old wines." ” The oldest middle-aged man nodded, stretched out his hand to turn on a switch, and several high-power halogen lamps immediately illuminated the surroundings PS: Bow and thank "Glasses Glasses" for the tip of 500, and "Chilled Octave" for the tip of 100.