What are the famous Chinese wines that are old?

The history of Shanxi Fenjiu is well documented, and Fenjiu is well-deserved as the originator of China's white sprinkling.

Liu Ling of the Seven Sages of the Bamboo Forest, Liu Ling will measure wine.

Now Liu Ling, who is produced in Baoding, is drunk. It's very early!

Gujing Gongjiu has a long history ......Anyone who understands wine understands.

How to solve the worries is only Du Kang.

The predecessor of Quanxing Daqu is Chengdu Fu Daqu, which is produced in the Quanxing time-honored workshop on Shuijing Street in Chengdu. The workshop was officially built in the fourth year of Daoguang in the Qing Dynasty (1824 AD), and has a history of more than 190 years.

The predecessor of our Tuopai qujiu originated from Jintaixiang Zhaifang. In 1911, Li Ji'an, a winemaker in Liushutuo Town, built the "Jitai Xiangjiao Fang", which led the Tuoquan water of Longcheng Mountain as the brewing water, and developed into Daqu liquor after the brewing process.

Today's Shanxi Xinghuacun Winery is established on the basis of the local old distillery "Baoquanyi", "Chongshengyong" and "Dehoucheng". It was the largest sake brewery in the area in 1875, and was later merged and renamed "Yiquan-ei".

I know that Moutai, the originator of Daqu sauce-flavored liquor, is exclusively produced in Moutai Town, Renhuai City, Zunyi City, Guizhou Province, China. Its process is characterized by three highs and three longs, namely, high-temperature koji-making, high-temperature accumulation fermentation, and high-temperature distillation; The base liquor of Moutai has a long age, the storage time of Daqu is long, and the age of the base liquor of Moutai is long. The production cycle is as long as one year, and it requires two feedings, nine distillations, eight fermentations, and seven pourings.

Xijiu is made of local high-quality glutinous sorghum as raw material, wheat made of high-temperature Daqu, stacked saccharification, secondary feeding, eight times fermentation, nine times distillation, sealed storage, and carefully blended. It has the flavor of Moutai, and experts call it an important achievement in the history of winemaking. Its wine is colorless and transparent, clear and shiny; The sauce fragrance is prominent, elegant and delicate, coordinated and plump, with a long aftertaste, and the fragrance in the empty cup is endless.

Luzhou Laojiao is quite famous, among the more than a dozen wineries inherited by Luzhou Laojiao, Wenjuyuan Liquor is the most famous. In 1955, a number of old distilleries led by "Wen Yongsheng" jointly established the Luzhou private qujiu distillery, and merged with the first distillery of the Sichuan monopoly company to form the "public-private joint venture Luzhou qujiu distillery". After many times of renaming, it became the current Luzhou Laojiao shares.

I know that the famous Xifeng wine is produced in the Fengxiang area of Shaanxi, which has been a famous "wine country" since ancient times. The Qin drink of the Zhou Dynasty, the Qinzhou spring wine of the Han Dynasty, the Liulin wine of the Tang Dynasty, the Fengxiang Shochu from the Song and Yuan Dynasties to the Ming and Qing dynasties are all very famous. Xifeng Liquor was created on the basis of the merger of 7 local wineries, such as Yuanchang Shunzhen Liquor Workshop, Xinmin Liquor Workshop, etc.

to"The sauce is fragrant, mellow and clean, elegant and delicate, and has a long sweet aftertaste"Langjiu, which is famous for its unique aroma and flavor, adopts the production process of Daqu liquor to trial produce Huishalang liquor. The whole brewing process of Langjiu is difficult and tortuous, singing and sighing, meticulous and thorough, exquisite and elegant, and there are roughly some links in general"High-temperature koji-making"、"Two feedings"、"Gazebo piles up"、"Back to the sand for fermentation"、"Nine times of steaming"、"Eight fermentations"、"Seven pours of wine"、"Cave over the years"with"Hook and blend"。

Song River grain and liquid, China's famous wine, go everywhere, to drink Song River good wine.

Before the founding of the People's Republic of China, there were soju and laobaigan, and then these wines were all called liquor.

In fact, there are only three types of liquor that we are exposed to now: liquor, beer and red wine, but with the development of society, there are fewer and fewer young people who drink liquor. Young people are increasingly disliking to drink liquor, which should start with the post-90s generation.

At least compared with the previous generation, there are fewer and fewer people in our generation who love to drink liquor, even if some people like to drink liquor, they will not get drunk as often as before, in fact, there are many factors that lead to such a situation. Why doesn't the post-90s generation like to drink liquor anymore? The reason is sad, have you been hit?

First of all, the quality of the current wine is getting worse and worse, and there is no comparison with the previous wine, and the current wine that ordinary people can afford to drink is basically blended wine, and there is very little pure grain wine. This kind of alcohol can be very uncomfortable when drunk, and sometimes it can't be relieved for several days, so now young people don't feel the need to hurt themselves like this, just drink happily, and even if they drink, they won't drink as heavily as before! In addition, every household now has a car, and drunk driving is also very strictly controlled by the state, and driving after drinking is a very dangerous behavior, and young people also know this.

But when you have a party, you can't avoid driving, so everyone who drives will not persuade you to drink, which is first of all a kind of protection for yourself, because after the accident of the gadget, the people at the entire wine table will be responsible. There is another reason that I think is very important, that is, there are really too many fake wines nowadays, and they are everywhere around us! If the news is not reported, you don't know what fake wine exists around you, and if you are worried about drinking fake wine, it is better not to drink it directly, so that it will not hurt your body!

There are fewer and fewer young people who like to drink liquor, not because the wine culture is going to be lost, but because the reality makes people helpless! Of course, there are also many people who say that you should drink something good when you drink liquor, such as Moutai, I really want to say that there are really not many young people who can afford to drink Moutai often!

China is the hometown of wine, the birthplace of wine culture, and one of the earliest countries in the world to make wine. The brewing of liquor has a long history in China. In the thousands of years of Chinese civilization development, the development of wine and culture has basically gone hand in hand.

Broadly speaking, there are two kinds of ancient liquor: one is colored liquor made from fruit grains, and the other is distilled liquor. Colored wine originated in ancient times, according to the "Shennong Materia Medica", wine originated in ancient times and the Shennong era.

Eight Kinds of Shiben (Expanded Edition) Chen Qirong said: "Yi Di is the beginning, the wine mash is changed to five flavors, and Shaokang (one is Du Kang) is made of straw wine." "Yi Di and Shao Kang are both from the Xia Dynasty.

That is, there was wine in the Xia Dynasty. Yu thought that this kind of wine was probably made of fruits, flowers and trees, not cereal wine. The wine of cereals should have originated after the prosperity of agriculture.

Lu Zhufan's "Puppet Records of Western Guangdong" has the following record about the wine of fruits, flowers and trees: (Guangxi) Pingle and other prefectures in the deep mountains, there are many apes, good at picking flowers and making wine. The woodcutter enters the mountain, and the one who gets its nest has more than a few stones, and the fragrance of drinking is abnormal, and the famous ape wine.

If this record is true, then it is possible for the ancestors to pick flowers and make wine in the life of lush grass and trees in the mountains of flowers and fruits. Wine made from cereals should begin with Yin. The Yin Dynasty had prosperous agricultural production and was recognized by most scholars.

Agricultural products are abundant, and it is inevitable to use them as wine. Zhu Fangpu edited the next volume of "Oracle Bone Science" text fourteen, wine words, where twenty-one see; Guo Moruo's "Yinxu Text Research" has the text of "wine, the year of the chief". The year of the chieftain, that is, the year of abundant wine.

And the Yin people died of alcoholism, which is contained in the history books, and it can be examined. (Excerpted from Huang Xianfan's "A Preliminary Study on the Interpretation of Ancient Books").

Early wine should be fruit wine and rice wine. Since the summer, the business Zhou, the Qin and Han dynasties, and even the Tang and Song dynasties, are all to the fruit grain cooking, plus koji fermentation, pressing and then out of the wine, whether it is Wu Ji pressing wine to persuade guests to taste, or Wu Song big bowl drinking Jingyanggang, drinking fruit wine or rice wine, with the further development of human beings, the wine-making process has also been further improved, from the original cooking, koji fermentation, pressing, to cooking, koji fermentation, distillation, the biggest breakthrough is the purification of alcohol. For thousands of years, China's liquor industry, in the course of historical changes, has branched out so that many famous liquors with more local characteristics and local customs have been brewed.

Rice wine, it seems, I remember that the wine was said to have been fermented by the ancients because of rice.