The species goes firstLess people come.
Nowadays, the wine table has become a place for people to shorten the emotional distance, through the wine table can make new friends, deepen the feelings of old friends, and even through a wine table, you can get to know a person more deeply, to see if it is worth further interaction.
However, why do some people choose to leave early on such occasions?
In other words, who will be the first mover at the wine table? First of all, leaving the table early is not disrespectful, after all, we are all adults, and there will always be some urgent things in life that need to be dealt with.
Secondly, there are three types of people who can leave early. 1. If the person who goes to the checkout is not a friend of wine and meat, then the party who is invited will usually have a treat. In this case, some people will find some plausible excuse to leave early, but in fact it is to go to the checkout.
At this time, we should not be too picky.
1. The departure of elders is not only a manifestation of high emotional intelligence, but also a way to give young people space and respect. After all, there is a considerable generation gap between the two generations, and some young people may feel inhibited and uncomfortable at the banquet of their elders.
At this time, the elders with high emotional intelligence will choose to leave the table early to create a free and comfortable environment for the young people. 2. If you can't drink enough, it's also a wise idea to leave early.
When the banquet is not at its climax, you offer to leave the table, which is not only to avoid overdrinking, but also to show your politeness and consideration for others. More often than not, you'll find the organizer to whisper to show your flexibility and resourcefulness.
This will not only not be a disappointment, but will win the respect and appreciation of others.
Not all early departures are blameworthy, but in some cases, they are really disrespectful to the organizers and tablemates. For example, some people only care about their own food, do not take into account the feelings of others, and even leave the table in a hurry before others have even started eating, which is very disrespectful.
Therefore, for such people, we should keep our distance and avoid interacting too closely with them.
At the wine table, we crave a harmonious atmosphere as a way to make friends. However, some people always like to raise the bar, making the whole atmosphere awkward and tense. They love to argue about every topic, but they ignore that the essence of socializing is based on mutual respect and understanding.
We should avoid entanglement with such people in order to maintain a harmonious atmosphere at the table. The reason for their early departure was nothing more than because they did not win in the battle of words, or because they were embarrassed because they were ignored.
Let's work together to create a friendly and harmonious social environment.
The first is the father of Fengyun sauce.
Adhering to the excellent quality of GB T26760, this wine uses only pure grain and water as raw materials. It is brewed by Li Changshou, the only son of Li Xingfa, the former director of Moutai and the descendant of the three typical types of sauce and fragrance.
In the 60s of the last century, Moutai Distillery was unstable due to imperfect brewing technology. In order to solve this problem, Li Xingfa spent 4 years studying the blending technique, and finally summed up the hooking method of "hooking wine with wine", and successfully overcame the difficulties, for which he won the "national special allowance".
This unique blending method makes each bottle full of unique charm and taste, so that every sip can taste the traditional taste of Moutai.
Copywriting 1: Li Changshou perfectly inherited the winemaking skills of his father Li Xingfa, and used the same process to carefully brew this fine wine. After one year of vinification and another five years of cellaring, the quality of the wine is more stable and the aldehydes are completely removed.
Finally, in order to enhance the taste, the 12-year-old wine is added to make the wine more mellow, with a rich thatch, prominent sauce aroma, and a unique burnt aroma and cellar aroma in the middle.
Every drop is a work of ingenuity, and every bite is worth savoring. Copywriting 2: Beidacang, pure grain sauce-flavored liquor, produced in the northeast, known as "northern Moutai".
This wine is made from high-quality sorghum and is carefully brewed, with a mellow body, outstanding sauce aroma and unique taste. After five years of cellaring, the wine is more stable, the aldehydes are removed, and the taste is more mellow.
It's a bottle to savor, and every sip is memorable.
Beida Okura uses a unique sand crushing process, using large snake's eye red sorghum rich in starch and moderate tannin content as raw material. This special ingredient gives Kitakura sake a prominent sauce aroma and a rich taste without bitterness.
At the same time, the wine is aged for up to 3 years after vinification, which gives it a full-bodied taste without spiciness. As soon as you bite into it, you will feel the aroma of Kitakura sake, and its delicate sauce aroma lingers in your mouth, and it is slightly bitter in the mouth, but it is not long-lasting.