Fenjiu is produced in Xinghua Village, Fenyang City, Shanxi Province, which is an old famous wine in China, as early as the first wine appraisal meeting, Fenjiu won the title of Chinese famous wine, and won the next four famous wines. When it comes to Xinghua Village in Fenyang City, it has a long history of brewing Daqu wine, and many early craft wines have been influenced by it. Soon after the founding of New China, Fenjiu has been well developed, the production capacity has increased rapidly, and it has soon become a major profit and tax household in the liquor industry, and the "Fenda Boss" was born.
Speaking of the rapid development of Fenjiu, related to its process, Fenjiu implements the Daqu qingxiang liquor process, the Daqu qingxiang process fermentation cycle is short, the storage time is short, the production cost is low, the capital turnover is fast, in that era of limited material conditions and lack of grain, Fenjiu has developed rapidly because of its technological advantages. Although the current Fenjiu is not the industry leader, it is also a famous wine, and it has an absolute dominant position in the field of fragrance.
Speaking of the current era of liquor, it is the era of high-end famous wine and sauce-flavored liquor, and the liquor companies that do well are all high-end liquors, driving the development of the entire brand. Fenjiu is different from it, its mass market has a very strong foundation, which benefits from the good cost performance of its mass products, so some people in the circle call it "affordable old wine", from a certain aspect, this also highlights the public craft advantages of Fenjiu.
When it comes to Fenjiu's popular products, there are traditional products and other channel cost-effective products. HuangGai Bofen is a popular item of Fenjiu, which has a high degree of discussion in the wine circle, and the Huanggai Bofen in my hand is 20190311 batch of 53° wine. Pour wine to smell, the aroma of this wine is a typical fenjiu fragrance characteristics, which is a mixture of flour aroma, green apple fragrance, peach aroma, the overall aroma is not strong enough, full; entrance tasting, the entrance of this wine has a sense of uplift, curved taste, flour breath is more obvious, the middle of the wine body is closed, the mouth is urgent, there is a sense of top-heavy. Overall, this wine is a characteristic of the fragrance of Fenjiu, but the basic level is too poor.
Lao Baifen is a popular product of the traditional channels of Fenjiu, the price is positioned at 100 yuan-200 yuan of wine, and now Lao Baifen has two products for ten years and fifteen years. Speaking of old Baifen wine, I recently tasted the 45° old Baifen in 2006 and the 53° old Baifen in 19 years for fifteen years. These two old Baifen wines have the same style and are close in grade, but they still have different road numbers to focus on.
The old Baifen in my hand for fifteen years is 20190928 batch of 53° wine. Pour wine smells fragrant, the aroma of this wine is more stuffy, although it is the aroma characteristics of Fenjiu Daqu clear wine, but the flour smell and green apple aroma performance are insufficient; the entrance tasting, the entrance of this wine is pure, sweet and bitter taste are not out, the flour breath performance is insufficient, green apple fragrance and pea fresh fragrance is more obvious, the middle and back part of the wine body is closed, the pattern is not opened, but the mouth is clean, and there is no mud and water. Overall, this wine shows the characteristics of purity and softness, which is more suitable for the public to drink, but the style of Daqu fragrance is general.
In contrast, the green apple style of 45° old Baifen wine in 2006 is better, and the one I have in my hand is 20061213 batch of 45° wine. Pour wine to smell, this wine green apple aroma is very obvious, pea fresh aroma, honey and flour aroma coordination, showing a sense of fresh and fragrant; entrance tasting, this wine because of the low degree, the entrance irritation is small, the wine body is smooth to drink, the taste is sweet and pure with a slight astringency. The middle part of the wine body is closed, the mouth is clean, and there is no mud and water. The overall wine is more distinctive than the 19-year-old Baifen, but the closure is faster, and the wine body pattern is generally performed. On the whole, the quality of this wine is inferior to that of 19-year-old Baifen wine.
Friends who often read my wine reviews know that in the old Baifen wine series products, I have also tasted the old Baifen wine for 17 years and fifteen years, and the style presentation of these two wines is a bit interesting, which focuses on the fresh and old fragrance of peas, but the flour aroma of Daqu is not strong. Speaking of Fenjiu in that period, it is interesting that Qinghuafen Wine 30 is also this feature, but Qinghuafen Wine 20 is still a traditional road number, and it is precisely because of this that the wine circle in that period has been said that the style of Qinghuafen Wine 30 is not as pure as Qinghua 20, but it also has a different flavor.
Although I tasted many products at that time, these samples have long been consumed, so I can't continue to feel and present the details of the wine review. Compared with the Fenjiu of that period, the current Fenjiu products show the fragrant characteristics of traditional Fenjiu, whether it is the old Baifen of the public or the high-end Qinghuafen, as well as the export of the people's rations.
Speaking of export fen wine, I have tasted its three products of glass bottles, porcelain bottles and red bottles, for these three wines, I personally feel that the tasting feeling of glass bottles and porcelain bottles is similar, the red bottle is better, mainly because the red bottle is more sweet and soft, the taste is more continuous, and the porcelain bottle and the glass bottle are faster. However, in terms of style presentation, the presentation of porcelain bottles and glass bottles is obviously better than that of red bottles, and its flour flavor is more prominent.
Taking the white porcelain export fen as an example, the one I have in my hand is 20190703 batch of 53 ° wine. Pour wine to smell the aroma, this wine aroma is flour smell, green apple fragrance, a hint of pea freshness, a hint of honey flavor of the compound incense; the entrance tasting, the entrance of this wine flour smell prominent, green apple fragrance, honey fragrance well coordinated this main body of incense, the middle section of the wine body has a hint of sweetness, suppressed the slight bitterness of the entrance section, the middle and back section of the mouth, clean mouth. Overall, this wine shows the characteristics of the number of ways of Fenjiu Daqu Fragrance, which can be used as a product for introductory Fenjiu.
In contrast, the red bottle export fen is more sweet and soft, and the red bottle export fen in my hand is 20190521 batch of 53 ° wine. Pour wine to smell, the aroma of this wine is more stuffy than the export of porcelain bottles, the smell of flour and green apple is insufficient, the sweet aroma of honey is stronger in this wine; the entrance tasting, the entrance of this wine is soft, lack of strong and blooming sense, the taste is sweet with a little bitterness, the middle part of the wine body is continuous, the sweetness is prominent, and the tail flavor is coordinated. Overall, this wine shows a soft and easy-to-drink body taste, but the characteristics of the Daqu fragrance of Fenjiu are general.
In the price of dozens of yuan of Fenjiu, there is a single product is 55 ° Fenjiu, this degree of Fenjiu has 950ml of large Bofen and 475ml of collection of Fenjiu, for these two series of wines, I have tasted several batches, personally feel that the same batch of two wines to the same quality.
Take, for example, the 950ml of Dabofen in my hand, which is 20191017 batch of 55° wine. Pour wine smells fragrant, this wine aroma flour smell is more prominent, but the aroma is not rich enough, honey fragrance is very well coordinated with the main fragrance, but the performance of green apple flavor and Chen Xiang is insufficient; the entrance tasting, this wine entrance is strong, there is a sense of bloom, but at the same time the wine body also has a hint of spicy tongue, the taste has a hint of rapid fermentation of the sense of bitterness, the middle section of the wine body began to become sweet, but the flavor also weakened at the same time, the middle and back section of the mouth, the mouth is faster, there is a sense of top-heavy. The overall style of this wine is different from the softness of the export series and the old Baifen series, which is a bit fierce, and the aura of the side is displayed by the aura of the main song and fragrant wine.
The quality of 20 years of 55 ° Fen wine has improved slightly compared with 19 years, mainly in the smell and the display of the smell and the smell of flour in the mouth, 20 years of 55 ° Fen wine is more full, in addition, the mellow bitterness of the 20 years of 55 ° Fen wine is weaker. Overall, 55° Bofen (950ml large Bofen and Museum Collection Fen) shows the strong smell of flour and the entrance, which is more suitable for consumers who are addicted to strong taste.
In general, most of the products in Fenjiu's mass positioning products are soft in taste. Old Baifen is a popular traditional channel product, which is the general reception wine of the people in many areas where Fenjiu is consumed; the export of Fenfen is relatively soft, the export of white porcelain is a good display of the characteristics of Fenjiu, the red bottle of export Fen is cost-effective, the platform can sometimes do 60 yuan a bottle or even lower; the collection of Fen and Dabofen has a strong aura, which is more suitable for Fenjiu lovers with a strong taste. Among the three series of products, the export Fen series and the 55 ° Fenjiu series can sell very good cost-effective when doing activities on the platform, which also lays the foundation for the status of Fenjiu as a folk wine.
Of course, the positioning of Fenjiu's folk wine is related to its brewing process, after all, its process fermentation cycle is short, the storage time is short, the production cost is low, and the capital turnover is fast, but this process also limits the development of its high-end wine to a certain extent. The current high-end wine market is dominated by strong wine and sauce wine, which are brewed with high-quality glutinous sorghum, so the wine is mellow and continuous, the aroma is delicate and rich, the tail taste is long, and the consistency of the front, middle and rear sections of the style is good. In contrast, Daqu sake is a liquor brewed using japonica sorghum, so the front section of the wine body has a strong style, the mouth is clean, the main body of the wine is prominent, rich and delicate is not enough, the wine body is not viscous and full, the tail section is clean, and the pattern is not long enough. In a certain aspect, in the face of high-end fragrant and sauce-flavored wine, Daqu sake mainly wins in terms of the strength and aroma impact of the wine body, but in the current environment where high-end wine consumers generally favor glutinous sorghum wine, it is indeed difficult for japonica sorghum wine to open up the market from it.
Although it is difficult to promote the high-end market, Fenjiu has been working hard. Qinghuafen wine is positioned in the mid-range to ultra-high-end, and it mainly has four products, namely Qinghua 20, Qinghua 30, Qinghua Chinese Clothing and Qinghua 50. These four products are positioned as mid-range, mid-to-high-end, high-end, ultra-high-end fragrance liquor.
The Blue and White 20 in my hand is 20190514 batch of 53° wine. Pour wine to smell the aroma, the aroma of this wine has a clear sense of uplift, the smell of flour is more prominent, it is flour smell, green apple fragrance, honey fragrance, pea fresh fragrance, a hint of old fragrance of the compound incense; entrance tasting, the entrance of this wine aroma blooming sense is strong, the entrance of the wine body has a strong sense of astringency brought by the strong powder aroma, the middle part of the wine body is a little sweet, the tail section of the mouth is clean, without dragging mud with water. Overall this wine is typical of the fragrance and the tail is clean and refreshing. But compared to the more high-end Fenjiu, the flavor is a bit monotonous and lacks embellishment.
The fenjiu qinghua 30 on top of this reinforces the presentation of green apple aroma, which also makes the wine appear elegant and pleasant. The Blue and White 30 in my hand is 20180531 batch of 53° wine. Pour wine smell, the impact of this wine aroma flour breath is weaker than the blue and white 20, the green apple flavor is stronger, the pea fresh aroma has been strengthened, but it is not as strong as the 17 years of blue and white 30, so the overall aroma of the wine body is still focused on the presentation of the qing, and does not appear to be colorful; the entrance tasting, the entrance of this wine has a strong aroma, but it is not rushed, the taste is slightly sweet, and the astringency is very good. The wine body is more continuous and the pattern is better. Shut up clean, no mud with water. Overall, this wine shows the characteristics of Fenjiu's fragrance while the style is slightly leaning on the commercial taste, and the sweetness of the wine body is slightly higher.
Qinghua China is a high-end Fenjiu of more than 1,000 yuan, and now Qinghua China has the word 40 on the wine box, and its positioning inherits the original discontinued Qinghua 40. The one in my hand is 20190401 batch of 55 ° wine, pour wine to smell, this wine aroma is more mature and fuller than blue and white 30, its honey aroma, green apple aroma has converged, aged fragrance, flour flavor has been strengthened; entrance tasting, this wine entrance flour breath is strong, strong impact, sweet taste, sweet taste is very good to dissolve the slight bitterness and astringency of the wine. Chen Xiang is very well embellished in it, bringing a sense of complexity, delicacy and sophistication to the wine body. Overall, this wine is a good high-end Daqu sake, which is a good way to integrate the tan aged vintage wine into it, and embellish the body with the aged aroma of the vintage wine to increase its complexity and delicacy.
The Blue and White 50 is the top product of Fenjiu, and the one I have in my hand is 20201231 batch of 65° wine. Pour wine to smell, the aroma of this wine has a clear sense of uplift, flour smell, green apple aroma prominent, Chen Xiang is weaker than the Chinese dress; entrance tasting, this wine entrance aroma domineering, strong impact, green apple fragrance and honey sweet fragrance well coordinated the flour atmosphere, so that it does not appear monotonous. The palate is balanced and the midstream sweetness begins to stand out, making the wine look pleasant. The middle and posterior sections have a continuous feeling, the tail taste is long, and after swallowing thoroughly, the mouth is clean and refreshing. Overall, this wine shows the powerful aura of Fenjiu, preconceived and strong, a small bite of aroma will burst in the mouth, and the sweetness of the source of the source suppresses the spicy feeling of the tip of the tongue, so that the wine body does not appear rough. Among the various liquors I have tasted, there are not a few with strong aura, but very few have a strong aura and are not spicy tongue root, and Qinghua 50 is one such wine.
Compared with the blue and white Chinese dress, this wine does not focus on the old, delicate performance. For qinghua 50, I personally feel that it should be made of premium wine as the base wine and the use of the ultimate seasoning wine, and it is precisely because of this that its wine is strong and not rough and spicy, and it is comfortable and pleasant while showing a strong aura. Overall, this sake is a top-level Ōkushi sake, and its quality level has almost no rival in the field of Okushi sake.
In addition to the current Fenjiu, I have also tasted some old Fenjiu. On the whole, the old Fenjiu is also the characteristic of the current Fenjiu, and in a certain aspect, the winemaking process of Fenjiu in recent decades has not changed.
Among lao fen wine, lao bo fen's influence is the greatest, and I have tasted two of the degrees of wine. One is a 55° Bofen, and the other is a 60° Bofen, compared to 55 ° Bofen, the grade of 60° Bofen is higher. The 55 ° Bofen in my hand is 19900619 batch of 55 ° wine, pour the wine to smell the aroma, the aroma of this wine is typical, but the impact is not strong enough, it is the smell of flour, green apple, a hint of pea freshness, honey, a hint of old flavor of the compound incense; the entrance tasting, this wine has a strong feeling in the mouth, and then the wine body is sweet, the middle and back sections are closed, and the mouth is fast. The overall level of this wine is general, the flour breath is not shown enough, the strong sense of aroma is not enough, the wine body is not continuous enough; this wine level should belong to the low-end wine at that time, although the bottle has been stored for 30 years, but the quality of the wine has not improved.
In contrast, the quality of 60° Bofen is significantly better, and I have this one in my hand 19891108 batch of wine. Pour wine to smell the aroma, this wine aroma flour smell is more prominent than 55 ° old Bofen, the aroma of the bloom is better, but it lacks the aging taste of the altar aged wine and green apple aroma, so that the powder aroma is somewhat monotonous; the entrance tasting, the impact of the flour breath in the mouth of this wine is strong, the middle part of the wine has a slight sweetness, the middle and back section closes, the mouth is faster, but it is not urgent. Overall, this sake shows the characteristics of a strong entrance and a refreshing tail of Ōkushi sake, which will be a good high-end Ōkushi sake if slightly modified in the complexity of the wine.
In addition to the two old Bofen, I have also tasted the 89-year-old Baifen, the 86-year-old milk porcelain fen and the 2006 agate fen, all three of which are samples sent to me by a Shenzhen wine friend.
Compared with 89 years 60 ° Bofen, the aroma of 89 years old Baifen wine appears to be stuffy, its flour breath performance is not strong, but the honey fragrance is more prominent, there is a hint of dull unpleasantness in the aroma; the entrance tasting, this wine body is slightly sweeter and softer than 60 ° old Bofen, the taste is more continuous, and the pattern is obviously better than that of 60 ° Bofen. However, the vividness of the fragrance of this wine is average, the wine has a hint of unpleasant sullenness, and the overall level of this wine is slightly inferior to 60 ° Bofen.
86 years of milk porcelain Fen is a high-end Fen wine at that time, pouring wine smells fragrant, the aroma of this wine has an impact, the flour flavor is prominent, green apple fragrance, pea fresh fragrance, honey fragrance, the old wine of the altar is well coordinated, which complicates the aroma of the wine body. In addition, the sullen taste of the bottle is not obvious, so there is not much interference with the aroma; the entrance tasting, the entrance of the wine powder has a strong impact, the entrance sweetness dissolves the astringency brought by the powder, the middle part of the wine body sweetness is prominent, and the middle and back sections have a sense of continuity. The tail section is clean and refreshing, without dragging mud and water. Overall, this wine is an ultra-high-end Daqu sake, the wine quality level is better than the current Blue and White Chinese dress, but inferior to the Blue and White 50.
06 agate is a 55 ° wine, pour wine smells fragrant, this wine aroma is relatively soft, the impact is not enough, there is a sullen old date flavor in the aroma; the entrance tasting, this wine is soft in the mouth, the middle part of the wine is sweet, the middle and back section of the mouth, the mouth is clean and clean. In terms of flavor presentation, the flour aroma of this wine is obvious, but it is not strong, with a hint of the old taste of the altar old wine, but the green apple aroma and honey aroma are insufficient. Overall, this wine shows a decent appearance, lacking the strong and impactful personality of Fenjiu.
On the whole, there are many excellent works in Laofen wine, but they are not as good as some wine lovers think that the quality is significantly better than That of Xinfen wine. In addition, some of the low-end Fenjiu at that time were still at the level of low-end wine, and a long-term bottle storage can bring some changes to the wine body, but it cannot bring about earth-shaking improvement, just like "the prince will not become a flying sky for a hundred years".
In general, from the 1980s to the present, the main process of Fenjiu has not changed, so the characteristics of Fenjiu have not changed in recent decades. For this process of Fenjiu, it does have obvious advantages in producing public liquor, but when producing high-end liquor, it is still difficult for the distillery. Now Fenjiu has also designed a high-end wine of good quality through strict screening and reasonable blending, and we also look forward to more high-end Fenjiu being listed in the future.
Among the various Fenjiu I have tasted, I personally feel that its quality ranking is as follows: 19 years of Huanggai Bofen < 17 years of old Baifen wine for ten years< 45 ° old Baifen in 2006 < 19 years of 950ml of dabofen < 20 years of museum collection of Fenjiu < of 19 years of old Baifen wine fifteen years = 19 years of export porcelain bottle Fenjiu < 90 years of 55 ° Bofen < 19 years of export of red bottle Fenjiu < 16 years of Fenjiu Qinghua 20 < of 18 years of Fenjiu Qinghua 30< 06 years of agate < of 89 years of old Baifen < of 89 years of 60 ° Bofen < 19 years of Fenjiu Qinghua China < 86 years of milk porcelain Fen < 20 years of Fenjiu Qinghua 50. Finally, what do you think of my understanding of the quality grade of Fenjiu as a wine lover and industry? Welcome to leave a message in the message area, we discuss together.