Unveiling the World of Wine: Aromas, Techniques, and Global Perspectives on the Art of Liquor Appreciation

Alcohol has long been integrated into people's lives as a cultural symbol and a social medium. Whether it's to celebrate joy, express sadness or enjoy a victory, drinking wine is often a way of expressing emotions. Faced with a wide variety of wine choices, consumers often wonder: "Which wine should I taste tonight? "In addition to the wide variety of foreign wines, only China's national brands are enough to dazzle people.sake tasting hong kong So, how many kinds of wine are there in the world? Don't worry, let's take a look.

First, let's focus on the Chinese liquor sector. Based on the criteria for categorizing aromas, famous brands such as Guizhou Moutai, Sichuan Wuliangye and Fujian Shuanglong Zhuxi Wine can be broadly categorized into 12 different aromas. Each aroma carries the wisdom of local laborers and local Chinese culture, presenting a unique flavor. Specifically, these fragrance types include.

1. Soy sauce aroma type: such as Moutai, Langjiu, Double-Dragon Juggling Wine, etc.

2. Strong-flavored: such as Wuliangye and Luzhou Laojiao Co.

3. clear-flavored: e.g. Erguotou, Fenjiu, etc.

Fenxiang type: such as Xifeng Liquor

5. Aromatic:such as Kouzi Cellar and Baiyunbian.

6. medicinal-flavored: e.g. Dong Jiu.

7. Rice-flavored: e.g. Guilin Three Flowers Wine.

8. Aromatic: e.g. Alcoholics.

9.Special Flavors: e.g. Four Special Wines.

10.Sesame flavor: e.g. Jingzhi.

11. black bean flavor: e.g. Yu Bing Shochu.

12. Laobai Gan flavor: e.g. Hengshui Laobai Gan, etc.

Expanding our view to the global level, we see that most wines are not naturally produced. One exception is "monkey wine", which is said to be made by monkeys in the mountains, who gather fruit, store it in tree caves, and then forget to ferment the fruit. Apart from this strange phenomenon, almost all wines consumed by humans are man-made. Thus, from the point of view of winemaking techniques, the world's wines can be divided into three main categories.

One is winemaking, which is made from fruits, grains, etc. through fermentation, filtration or pressing. It usually has an alcohol content of less than 20 degrees and a milder flavor, such as wine, beer and yellow wine.

The second is through distilled spirits, which also uses fruits, grains, etc. as raw materials, and is first studied and fermented, followed by intellectual distillation of the alcohol-containing fermentation broth. Distilled spirits have a higher alcohol content, which can usually exceed 20 degrees, such as brandy, whisky, and traditional Chinese baijiu.

Thirdly, when preparing wine, this kind of wine is made by adding fruits, spices, herbs and other ingredients to various brewed wines, distilled wines or edible alcohols to be macerated, and then filtered or distilled, such as Yangmei Shaojiu, Bamboo Leaf Green, Ginseng Wine, Vermouth Wine and so on.

In addition, according to the alcohol content, wines can be categorized into three types: high alcohol (alcohol content above 40 degrees), such as brandy, rum and some white wines; medium alcohol (alcohol content between 20 and 40 degrees) and low alcohol (alcohol content below 20 degrees), which includes yellow wine, wine, sake, and so on.

To sum up, although there are many types of liquor on the market, from a macro point of view, whether it is the 12 flavor types of Chinese liquor, the three basic brewing processes around the world, or the classification by alcohol content, we can come to a conclusion: although there are many forms, the nature of liquor classification is relatively limited.wine tasting This is perhaps one of the reasons why wine culture has spread across borders for thousands of years, because wherever one looks, one can find one's own glass of wine within a limited number of categorizations.