Some time ago, I ate and drank with a few friends, and found that several of them were carrying bottles of mineral water.
At first, I was puzzled, thinking that they were preparing for "escaping alcohol", but there was no water substitute for alcohol during the entire drinking party.
After three rounds of drinking, I also asked this question through the strength of the drink, but they laughed at me as a layman. And explain that although some people will play "clever" on the wine table and use water instead of wine, it is more because of these 3 reasons to keep a bottle of water with them when drinking.
▶ Reason 1: Preserve oral taste buds
In addition to drinking at the wine table, eating vegetables is also essential, but drinking while eating vegetables will inevitably make the mouth "taste", and the role of mineral water is reflected at this time.
A sip of mineral water after eating or drinking wine can help clean the residual taste in the mouth, which not only better tastes the taste of the meal, but also helps a great help to taste wine.
We can often see in film and television dramas that tasters will drink a sip of water in time after tasting a wine, and then let the mouth ease for a period of time before drinking another wine, the purpose of this is also to maintain oral sensitivity, so as to better feel the changes brought by the sense of taste.
▶ Reason 2: Diluted alcohol concentration
Today's liquor board has been occupied by high-end liquor, and the most significant feature of high-level liquor is that it is more irritating.
Although this kind of wine is very enjoyable to drink, it will also be very stimulating to the stomach, and it is easy for drinking friends to "lie down" without drinking two glasses. At this time, drink some water in time, diluting the concentration of alcohol in disguise, so as to achieve the purpose of "reduction".
However, when it comes to drinking here, you will be curious, is mixing wine and water considered "blending"?
Strictly speaking, this is not blended wine, because the main components of liquor are water and ethanol, and drinking water when drinking only increases the proportion of water components in disguise, rather than adding other substances.
▶ Reason 3: Timely hydration
This is the main reason why you should bring a bottle of water on the wine table.
Many people will go to the toilet frequently after drinking, mainly because alcohol is a high osmotic liquid, when it enters our body, in order to maintain fluid balance, the body will force metabolism of the original water. However, when water metabolism, it is easy to have dry mouth, so it is especially important to replenish water in time at this time.
On the one hand, water replenishment is to relieve dry mouth, on the other hand, it can indirectly improve our body's metabolism, so as to achieve the purpose of faster sobering.
However, it should be noted that not all water can be drunk under the influence of alcohol.
For example, strong tea, the "aminophylline" component it contains will accelerate the body's metabolism, but you should know that the metabolism of alcohol is first broken down by the liver, and then metabolized by the kidneys out of the body, drinking strong tea after drinking alcohol increases the body's metabolic burden in disguise, and it is easy to damage our liver and kidneys.
In addition, we try to choose pure grain wine in the choice of wine, because this wine not only tastes better, but also does not have dry mouth and head after drinking.
Speaking of which, I also recommend 2 wines with a good reputation to everyone by the way, not only are they 100% pure grain brewing, the key price is not expensive, if you are interested, you can learn about it.
The first one: Jade cicada big song
This wine is produced in Luzhou, Sichuan, and is a very common ration wine on the Sichuan wine table.
The local jade cicada wine also has the title of "the second luxiang", not only because the history of the jade cicada distillery is very long, but also because the jade cicada distillery is one of the base wine supply places of Luzhou Laojiao distillery.
This wine made from traditional single grains is very pure in taste, without evil miscellaneous taste, and you can clearly feel the unique cellar aroma of Sichuan Pai fragrant wine when it is dropped, and the freshness of floral and fruity aromas is also alternate, which is very comfortable to drink.
The second one: Fengyun sauce father
This is a 53° Kunsha sauce fragrant wine brewed by Li Xingfa (the old director of Moutai), the son of Li Changshou.
Friends who know more about the history of sauce and fragrant wine must be no stranger to Li Xingfa, because he is the definition of sauce xiang wine, and the Handi Moutai wine he brewed that year was auctioned at an auction for 8.9 million yuan.
At the same time, he conducted research based on the characteristics of Moutai and summarized three typical bodies that helped improve the brewing process of Moutai wine, helping to improve the quality of the wine, so he was named the honorary director of Moutai for life.
When his son Li Changshou brewed this wine, he also insisted that the raw materials and brewing process were consistent with Moutai, so the brewed wine was full of "Mao aroma". In addition, in order to ensure the mellow aroma of the wine, the new wine must be cellared for 5 years before being filled and marketed, which also gives this wine a special aging flavor.
A cup of delicate and mellow mouth, not spicy or choking, mellow and stable after drinking, and there is a clear sweetness, the key is that after drinking the next day there will be no feeling on the head.