Wine

Wine plays an important part in Chinese lives and has a long history. According to some scholars, China is one of the countries with the longest history of making liquor, which can be traced back to the period of Shennong’s reign more than 7,000 years ago.

The two main varieties of Chinese wines are fermented wines, which may be clear, beige, or reddish-brown in color, and distilled liquors, which are usually clear liquids. Although not a traditional product, grape wine was first mentioned in classical Chinese poems around 1,000 years ago in the Tang Dynasty. Chinese wines are traditionally warmed before being consumed. The temperature to which the liquor may be warmed ranges between approximately 35 and 55 degrees Celsius. Warming the liquor allows its aromas to be better appreciated by the drinker without losing too much alcohol.

 In ancient times, family members would set out to make Shaoxing wine with rice shortly after a girl was born. Having poured the well-prepared wine into bottles, they would cover the bottles up with soil underground. Before the wedding ceremony was held did the girl‘s family members unearth the bottles full of yellow rice wine and entertain all the guests with the old wine. Such a kind of yellow rice wine is called nv‘erhong.