Strange phenomenon of rural banquets!Why is the thousand-yuan liquor unpopular, but the hundred-yuan liquor is very popular?
Recently, as my hometown is approaching the end of the year, a series of happy events have been held in the village, and I am fortunate to be able to take time to go back to my hometown to attend a banquet. However, I noticed a strange thing - when I first entered the table, my relatives were talking about the wine ** on the table, some of which were as high as thousands of yuan, while others were only hundreds of yuan, which made me quite puzzled. After careful observation, it was found that the 100-yuan wine was actually more popular than the 1,000-yuan wine.
At the feast, a variety of delicacies filled the table, and several unique wines were also placed. When I first served the table, my relatives in the village enthusiastically introduced me to one of the wines, saying that there was a wine ** worth thousands of yuan, and I was shocked when I heard it. I think that if you choose thousands of yuan of wine for such a banquet, the cost is too high. So I poured a glass of liquor worth thousands of yuan, but the taste was unsatisfactory, and the alcohol was too strong.
At first, I didn't notice it until halfway through the meal, when someone shouted at the party that the wine on the table was fake and that I should not drink it again. It turned out that the so-called thousand-dollar wine was actually made with alcohol. This also explains why so many people are reluctant to drink this so-called ** wine, but instead choose the hundreds of yuan wine next to it. At first, I thought that the taste of the wine of hundreds of yuan was also average, but after trying it, I was pleasantly surprised to find that it tasted so good, and this wine is called "Kun Jiangtai".
At the end of the feast, I asked about the ** of this wine. My relatives told me that today was a happy event for his family, and he was in a very good mood. He also mentions that some people at the banquet drank too much and went crazy, but at the moment everything was forgotten. He took me by the hand and enthusiastically introduced the story behind the wine. The brewing master is Fan Yinghua, a brewing expert of the former Moutai Group, an experienced senior brewing engineer. He joined the winery at the age of 16 and saw the winery get off to an early age and has been refining his winemaking techniques ever since the advent of mechanized equipment. Even after his retirement, he was rehired by the group to develop sake.
Fan Yinghua has worked in the former Moutai Group for 37 years and is an experienced brewing expert. He is constantly working to improve his winemaking skills. Relatives said that this wine is very tasty, rich in taste, the raw materials are selected high-quality red sorghum, and the combination of 10-year-old wine and 15-year-old wine makes this wine extremely rich.
I was amazed by the taste of this wine, although it was slightly bitter on the first taste, the bitterness gradually faded, and the sweetness of the white wine became more pronounced, which brought me a lot of surprises. I didn't have high expectations for such a banquet, but the "Kun Sauce Table" made me feel unexpectedly amazed. When I got home, I bought two bottles, thinking that my relatives would like them too, and they would come in handy as gifts in the future. The outer packaging of this wine is very delicate, with gold packaging and reddish-brown lettering, which is both noble and elegant, giving people a natural feeling.
When I was shopping, I also noticed a bottle of wine with a simple appearance but a very nice name, called "Yuande". The name has a fresh and elegant feel to it, so I also bought two bottles to take home and was ready to taste the difference between the two bottles.
This wine is made from red tassel glutinous sorghum and adopts the "Daqu Kunsha" process, which the winemakers are well aware of the uniqueness of glutinous sorghum, and use its high tannins, starch and thick skin and small grains to give the wine a rich and layered body. Adhering to the century-old tradition and following the "12987" standard, the vinification cycle is one year, and the cellaring time is up to seven years, creating a complex flavor and the characteristics of an old wine. The aroma of the wine is refreshing, rich and dreamy, exuding the aroma of grain and flowers and fruits. The taste is delicate and warm, harmonious and balanced, as if you are in a fairyland, which is intoxicating. This imitation Taiwanese wine shows a unique charm on the palate, making it a very satisfying wine.
Another Bingheng old liquor is cleverly blended with 18-year-old base liquor and 30-year-old liquor, which is as famous as Moutai. It is operated by the descendants of one of the three major burning workshops of Moutai, and the technique is old and exquisite. The sauce is rich in aroma, rich and harmonious in taste, and has a long aftertaste, like tasting a beautiful story. This old wine shows the unique taste charm of Bingheng, which is a story of ingenuity inheritance and an intoxicating taste journey.
Bingheng old wine is not only a bottle of wine, but also a story of ingenuity and inheritance, and an intoxicating taste journey.