1. Drink yellow wine warm

The most traditional way to drink yellow wine is, of course, to drink it warm. The distinctive features of warm drinking are its rich aroma and soft flavor. There are two ways to warm the wine: one is to put the wine container into hot water and the other is to heat it over a fire. However, yellow wine should not be heated for too long, otherwise the alcohol will be evaporated and the wine will be tasteless. Generally, it is popular to drink it warm in winter.

The best tasting temperature for yellow wine is around 38℃. In the process of scalding yellow wine, yellow wine contains a very small amount of human health is not beneficial to the methanol, aldehyde, ether and other organic compounds, will be volatile as the temperature rises, at the same time, the lipid aroma with the temperature and transpiration, so that the taste of the wine is more refreshing and mellow, fragrant and rich. Therefore, yellow wine hot drink is conducive to health.

2. Chilled yellow wine

At present, a kind of iced yellow wine drinking method is prevalent among young people, especially in Hong Kong and Japan, where yellow wine is popularly consumed with ice. Homemade chilled yellow wine, you can buy yellow wine from the supermarket, and then put it into the refrigerator freezer. If it is a temperature-controlled refrigerator, it is appropriate to control the temperature at about 3 ℃. Put a few more pieces of ice in the glass when drinking it for a better taste. You can also put plums, lemons, etc. in the wine according to your personal taste, or blend some Sprite, cola, fruit juice. It has the effect of reducing summer heat and promoting appetite.

3. Yellow wine with meals

Yellow wine with meals is also very careful to different dishes with different wines, you can appreciate the unique flavor of yellow wine, Shaoxing wine, for example: dry type of yuan red wine, with vegetables, jellyfish skin and other cold dishes; semi-dry type of rice wine, with meats, hairy crabs; semi-sweet type of wine, with ducks and chickens, with wine; sweet type of wine with sweet dishes, with wine.

Drinking wine, before the Song Dynasty is yellow wine-based, the method is very delicate. Because of the many varieties of yellow wine, different flavors, and thus to really drink the right way, flavorful and interesting, we need to know the art of drinking wine with food. According to the literature, the ancient kings must eat "six drinks and six meals, a hundred delicacies, a hundred sauces and eight treasures of Qi". Not only pay attention to "drink" and "meal" match and harmony, but also pay close attention to the specifications and etiquette of the diet. This is a model of Chinese food culture. Yellow wine's low alcohol, high nutritional and health care value, to determine the status of its drinking and dining and etiquette. In turn, it brings pleasure and artistic enjoyment to people. Drinking wine with meals should be in line with the following three articles:

One is to help fully express the wine and food color, aroma, taste, style of matching;

Two is to help the digestive function of the human body's stomach;

Three is to drink wine with meals.

Yellow wine is stereotyped by its sugar content and is divided into dry, semi-dry, semi-sweet, sweet and thick-sweet wines, which are consumed in different ways.

Dry wine refers to wine with sugar content below 1 degree, which is ordinary yellow wine, and must be warmed up with a scalded wine pot before drinking, and it is generally appropriate to heat it up to 40℃～45℃. It is more appropriate when eating chicken, duck and fatty foods.

Semi-dry wine refers to wine with sugar content within the range of 1 to 3 degrees, and is the most stylized and noble yellow wine, which is usually consumed on distinguished and elegant occasions. The wine is most capable of rendering an atmosphere and should be consumed after scalding warm. It should be drunk when eating crabs, fish and seafood or cold dishes. This is not only the fresh flavor, and each other to enhance the rendering, very suitable for the occasion. It is more complementary to meat and vegetarian dishes, pork, beef and mutton. In addition, it can be mixed with aged red wine or other sweet yellow wine to drink together, which can increase the interest.

Semi-sweet wine refers to the sugar in the range of 3 to 10 degrees of alcohol, it is appropriate to drink warm, but also can be cold, with meat and vegetarian dishes are appropriate. It is especially good for southern dishes that are sweet and salty.

Sweet wines are those with a sugar content of 10 to 20 degrees, and should be drunk cold. It is more suitable to drink before or after meals. The wine has the effect of moistening the stomach and stomach and aiding digestion. It is good to accompany sweet food with sweet wine.

The strong sweet wine refers to the wine with sugar content above 20 degrees. Drinking method is the same as sweet wine. In summer, it can be combined with mineral water, ice or soft drinks, and is refreshingly cool; in winter, if it is combined with white wine, it will make you feel stronger and more refreshed, and can be exciting and refreshing.

Several ways to drink:

1 winter, the wine will be warmed to 40-45 ℃, with the temperature with drink. After warming the wine wine aroma, sip and drink slowly, warm people's hearts and lungs, very warm stomach.

(2) summer, the yellow wine chilled drinking method, cool collection of sweat, very painful. The practice is to store the bottle of wine in the refrigerator at about 3 degrees Celsius, and then put a few ice cubes in the cup when drinking, stirring. Or add plums, lemons, cherries, etc., a big mouthful of drink can also be addictive.

(3) spring and fall generally at room temperature drink the best, the most can taste its true flavor. Drinking before or after meals is most palatable and appetizing.

The taxonomy of yellow wine in the latest national standards

In the latest national standards, yellow wine is defined as: rice, corn, black rice, corn, wheat and other raw materials, after steaming, mixing with wheat, rice or alcohol, saccharification and fermentation brewed from various types of yellow wine.　According to its sugar content, yellow wine is divided into the following six categories:

Dry yellow wine: "dry" means that the sugar content in the wine is low, and the sugar is fermented into alcohol, so the sugar content in the wine is the lowest, and the sugar content in the latest national standard is less than 1.00 g/100 ml (in terms of glucose). This type of wine is a dilute mash fermentation, and the total amount of water added is about three times that of the raw rice. The fermentation temperature is controlled at a low level, and the intervals between raking and stirring are short. The yeast grows more vigorously, so the fermentation is thorough and the residual sugar is very low. In the Shaoxing area, the representative of dry yellow wine is "Yuanhong wine".

Semi-dry yellow wine: "Semi-dry" means that not all of the sugar in the wine has been fermented into alcohol, and some sugar remains. In production, this type of wine is produced with a lower amount of added water, which is equivalent to the amount of rice added to the ingredients, so it is also known as "rice-added wine". The sugar content of the wine is between 1.00 and 3.00%. During the fermentation process, the requirements are high. The wine is thick and thick with excellent flavor. It can be stored for a long time. It is the top grade of yellow wine. Most of the exported wines in China belong to this type.

Semi-sweet yellow wine: This kind of wine contains between 3.00~10.00% sugar. This kind of wine adopts a unique process, in which the finished yellow wine is added to the fermentation mash instead of water, so that the alcohol concentration in the fermentation mash reaches a higher level at the beginning of the saccharification and fermentation, which inhibits the growth of yeasts to a certain extent, and the sugar produced in the fermentation mash can not be converted into alcohol due to the small number of yeasts, so the sugar content in the finished product is relatively high. This kind of wine has a strong aroma, moderate alcoholic strength, and a sweet, mellow flavor. It is one of the most precious yellow wines. However, this kind of wine should not be stored for a long time. The longer the storage time, the darker the color.

Sweet Yellow Wine: This wine is generally made by pouring rice, mixing in liquor medicine and brewing it into sweet wine, and then adding 40-50% of rice liquor or dregs of shochu when it is saccharified to a certain degree to inhibit the saccharification and fermentation of microorganisms, so that the sugar content of the wine reaches between 10.00 and 20.00 g/100ml. The addition of rice wine results in a higher alcoholic strength. Sweet yellow wine can be produced all year round.

Intensely sweet yellow wine, the sugar content is greater than or equal to 20 g/100 ml.

Aromatized yellow wine: This is yellow wine made from yellow wine by soaking (or re-steaming) aromatic plants and animals or by adding the leachate of aromatic plants and animals.

3 Drenching Wine, Boiling Wine and Feeding Wine

This is the name given to yellow wine when it is categorized according to the brewing method. According to this method of classification, yellow wine can be divided into three categories:

Drinking rice wine: Drinking rice wine refers to steamed rice cooled with cold water, then, mixed with powdered liquor medicine, hitchhiking, saccharification, and finally fermented with water into wine. It has a mild flavor. Some factories use this brew as the mother liquor. The so-called "dongenjiu mother".

Shiru: Steamed rice is spread out on bamboo grates so that it can cool in the air, and then the mixture of wheat flour, sake brewer (shiru-mushi), and water from soaking the rice is mixed and fermented directly.

Feeding rice wine: When brewing wine according to this method, rice is not added at once, but in batches.

4 Wheat curd yellow wine, small curd yellow wine, red curd yellow wine, Wuyi red curd yellow wine

Yellow wine can also be divided by the type of curd used for brewing. Such as small currant yellow wine, raw wheat currant yellow wine, cooked wheat currant yellow wine, pure seed currant yellow wine, red currant yellow wine, yellow-coated red currant yellow wine, crow-coated red currant yellow wine.