20 years old drunkard horizontal comment (within 200 rations and wine), the biggest feeling of "sauce aroma embarrassing"
With the rapid development of sauce wine in the liquor market in recent years, many people think that the era of sauce wine has quietly arrived. Some liquor lovers and insiders can't help but start to think, is there a "feng shui rotation" in terms of aroma. Some investment wine lovers have begun to lay out niche aromas. Among them, there are also many voices that believe that mass brand wines such as Maotai Wuliangye, Jian Nanchun, Yanghe, Luzhou Laojiao, Fenjiu, etc., have occupied the top of the mountain, forming a mutually restrictive "Warring States Era".
Yuanfang, what do you think?
Personal insight: High-end wine consumption is different from the mass liquor market, and the people always shop around and pursue the ultimate cost performance.
The consumption of high-end wine is mainly used in the business market, the consumption of this type of wine is to follow the "grade", so high-end wine is a goal, sell high prices, make huge profits, no one buys it does not matter, the price system can not collapse, "forced" to pull up.
It is precisely because of the "rules" of the high-end business market that large brands are more "strong".
Therefore, the niche fragrance type wants to come out "difficult". Let's stop here for the time being.
We ordinary people drink more to pursue cost performance, honestly: don't look at the old village chief I usually drink, in fact, I like Maotai ~
How Nai Maotai is impossible to have, today we will taste the low-cost ration wine suitable for weekday drinking, for this evaluation lasted 2 months, welcome everyone to actively add.
Let's start with the strong incense: Tuopai special grade, sharp zhuang highlight, there is no one you don't know, right?
1. Tuopai T68 (fragrant type 45 degrees)
Produced by the wine industry, the aroma is elegant, balanced, clean and fresh. There are compound incense intertwined with grain incense, qu incense, cellar incense, and chen incense. The entrance is sweet and supple, soon sweet, the sweetness is more prominent, the throat is smooth, the aftertaste is slightly bitter, not explosive, not strong, but it will not feel tasteless at all, the taste of all aspects is very coordinated, and it is cool and clean to sum up. Compared with the same 45 degrees of Xiaolang wine, it is more than enough. It would be better if the alcohol thickness was a little stronger.
2. Jianzhuang highlight (fragrant type 50 degrees)
The wine body is colorless and transparent, hanging cup, relatively tight and viscous sugar should be relatively high, and the content of ethyl acetate should also be relatively rich; the cellar aroma is more obvious, the compound aroma of grain aroma and bad aroma. The aroma of the wine is not very rich. The mellow sweetness of the entrance is more obvious, and it is quite soft, but this spicy feeling is also a little obvious, the wine has no miscellaneous taste, and the various flavors are more positive. The wine is faster to close, and it is slightly more top-heavy.
In general, this model has the characteristics of Wuliangye strong wine. But it is not enough to talk about mellowness, and it is still relatively okay to sum up that dozens of dollars have such a wine quality.
The choice of sauce flavor type is more difficult, and finally determine Lai Jiuhe and Lao Zhen wine
1. Lai Jiuhe's private wine (sauce flavor type 53 degrees)
This wine was brewed by Li Xingfa (the father of Chinese sauce) Li Xingfa's senior disciple, and it is a must in the process of winemaking. Produced in Moutai Town, Guizhou, its brewing process uses the traditional sauce wine Kunsha process, and the locals drink more. Probably most outsiders have not heard much, for the promotion of this piece of wine is indeed very lacking, it is estimated that the old craftsmen are like this. If you usually like to drink sauce fragrant liquor, it is recommended that you must try it.
After the entrance, the aroma of the wine will suddenly burst open in the mouth, the aroma is very pure, after swallowing, the sweet taste of the wine will be dissipated in the middle of the time, and then the rich aroma is more thick, until it spreads to the entire mouth, and the aroma is long after swallowing
The first time I drank this wine was brought back from Guizhou by my old friend, and the first time I drank it was really amazing. Then it was also my ration wine, and after falling in love with sauce wine, other wines always felt almost interesting.
"Once he entered the sauce door as deep as the sea, he was a passerby since then"
2. Old treasure wine (sauce flavor type 53 degrees)
The early characteristics of the rare wine sauce were very mao, and after 2015, most products began to change their taste, becoming soft and elegant, palatable, and more suitable for the public to drink.
Old Zhenjiu wine has a strong aroma and a sense of clear thickness, after opening, a little farther away, various flavors can smell more carefully. If you take a big sip, the sweet feeling is clearer, the lower throat is smooth, not sticky at all, very smooth.
There is a little bit of this wine taste a little special, people like it, people who don't like it think it is more difficult to drink.
Finally, let's talk about the fragrance type: Huang Gai Bofen is the first choice, followed by the green exit of Niulan Mountain
1. Yellow cover bofen (fragrant type 53 degrees)
The process used by Huang Gai Bofen is more unique, called "steaming secondary qing", and the brewed liquor looks crystal clear and the hops are pure. After the entrance, the yellow cover is more refreshing overall, especially when I drank it for the first time, elegant and mellow, more stunning. Later, I always felt that it didn't taste like the first time I drank it, but the feeling didn't change. When swallowed, there is a distinct sweetness, but the finish is relatively short. In addition, although it is a 53-degree wine, after drinking it, like a low-grade wine, it is flat and fresh, and it is impossible to clearly feel its alcohol content.
I actually don't like to drink fragrant wine myself, and I always feel a little thin. But it is not unreasonable to be respected by wine friends, if it is comprehensively evaluated, it is still good.
2, Niulan Mountain exit green (fragrant type 56 degrees)
When choosing this wine, I wandered a bit before the red star blue 8 and the export green, the price was similar, and the wine friends were all recognized by the water. I'll take a little bit here, the traditional two pot head is bran qu fragrant, the ingredients should only be water and sorghum. The ingredients of Mian Rou 8 aging are a little different from the traditional two-pot head flavor. The smell is clean, the smell is innocent, and the fragrance is pure and comfortable. Fleshy in the mouth, clean and soft.
Export green has a pure fragrance, fragrant smell, mellow and sweet taste. And this time I chose to export green privately, I think that the "sweet" is more divided, feel more "grandfather", and I always feel that the taste is more "fragrant". To briefly explain, this Beijing Niulan Mountain Erguotou wine is not pure grain wine, and its price is already the biggest reason for me to forgive it. ay! It's not that it's not rich.
Today's evaluation is here, welcome to the wine friends to come to the comment area to add ~ ~