1. Warm drinking yellow wine

The most traditional drinking method of yellow rice wine is of course warm drinking. Warm drinking is characterized by rich aroma and soft taste. There are generally two ways to warm wine: one is to heat the wine container in hot water, and the other is to heat it from the fire. But rice wine should not be heated for too long, otherwise the alcohol will evaporate and it will be tasteless. Generally speaking, warm drinks are very popular in winter.

The best tasting temperature of yellow rice wine is about 38℃. During blanching of yellow rice wine, a few organic compounds which are harmful to human health, such as methanol, aldehydes and ethers, will volatilize with the increase of temperature, and at the same time, lipid aromatic substances will also volatilize with the increase of temperature, thus making the wine more sweet, mellow and fragrant. Therefore, drinking yellow wine while it is hot is good for health.

2. iced rice wine

At present, it is popular among young people to drink iced yellow rice wine, especially in Hong Kong and Japan. Homemade iced rice wine can be bought from the supermarket and put in the refrigerator. If it is a temperature-controlled refrigerator, the temperature should be controlled at around 3℃. Put some ice in the cup when drinking, it tastes better. Plum, lemon, etc. can also be added. Add it to wine according to your personal taste, or mix it with sprite, cola and juice. Has the effects of relieving summer heat and stimulating appetite.

3. Rice wine with table

The catering of rice wine is also very particular. With different dishes and different wines, you can appreciate the unique flavor of yellow rice wine. Take Shaoxing wine as an example: dry red wine should be accompanied by cold dishes such as vegetables and jellyfish; Semi-dry rice wine is suitable for meat and hairy crabs; Semi-sweet wine, suitable for chickens and ducks; Sweet fragrant snow wine is suitable for beet.

Before the Song Dynasty, the wine was mainly yellow rice wine, and the method was very particular. Because of the variety and flavor of yellow rice wine, if you really want to drink it properly and taste interesting, you must know the art of accompanying wine. According to the literature, the ancient kings must eat "six drinks and six meals, all kinds of dishes and eight treasures". Not only pay attention to the harmony between "drink" and "meal", but also pay great attention to the norms and customs of diet. This is a model of China's food culture. The low alcohol content, high nutrition and health care value of yellow rice wine determine its status as an accompaniment to drinking diet and etiquette. All these bring people happiness and artistic enjoyment. With the catering wine should meet the following three requirements:

First, it is helpful to fully display the collocation of wine and food in color, aroma, taste and style;

Second, it is helpful to the digestive function of human stomach;

The third kind is mainly catering wine.

Yellow rice wine is shaped by sugar, which is divided into dry wine, semi-dry wine, semi-sweet wine, sweet wine and strong sweet wine, and the drinking methods are different.

Dry wine refers to the wine with sugar content below 1 degree, which belongs to ordinary yellow rice wine. Before drinking, it must be heated with an iron kettle, and it is generally appropriate to heat it to 40℃ ~ 45℃. It is more suitable when eating fatty food of chickens and ducks.

Semi-dry wine refers to wine with sugar content in the range of 1 ~ 3 degrees. It is the noblest and most elegant yellow rice wine, which is usually drunk in noble and elegant occasions. This wine can best enhance the atmosphere, and should be drunk after scalding. Suitable for eating crabs, fish and seafood or cold dishes. This is not only congenial, but also a foil, which is very timely. Can complement each other with vegetarian dishes, pigs, cattle and mutton. In addition, it can be mixed with aged yuan red wine or other sweet yellow wine to increase the taste.

Semi-sweet wine refers to wine with sugar content in the range of 3 ~ 10. It should be heated or cold, suitable for vegetarian dishes. Especially the salty and sweet southern dishes are better.

Sweet wine refers to the wine with sugar content in the range of 10 ~ 20 degrees, which is suitable for cold drinks. It is more appropriate to drink before or after meals. The wine has the effects of moistening stomach and promoting digestion. Sweet food with liqueur is a good accompaniment.

Strong liqueur refers to the wine with sugar content above 20 degrees. Drink like sweet wine. Summer can be paired with mineral water, ice cubes or soda water, which is cool and pleasant; In winter, if you drink with white wine, you will feel that the wine is strong and mellow, which can play an exciting and refreshing role.

Several ways to drink:

1 year in winter, the wine is heated to 40-45℃ in water and drunk with the temperature. Warm wine smells good, so it can warm the heart, lungs and stomach.

⑵ In summer, yellow rice wine is cool and perspiring, which is very pleasant. Its practice is to store the bottle of wine in the refrigerator at about 3℃, and then put a little ice in the cup when drinking and stir it. Or add plums, lemons, cherries, etc. You can also enjoy it with a big drink.

(3) In spring and autumn, it is best to drink it at room temperature, which can best taste its true taste. Drinking before or after meals is the most palatable and appetizing.

Classification of yellow rice wine in the latest national standards

In the latest national standards, yellow rice wine is defined as all kinds of yellow rice wine made by steaming rice, millet, black rice, corn and wheat, mixing with wheat koji, rice koji or medicinal liquor, and saccharifying and fermenting. Yellow rice wine is divided into the following six categories according to sugar content:

Dry yellow rice wine: "dry" means that the sugar content in the wine is low, and all the sugar is fermented into alcohol, so the sugar content in the wine is the lowest. In the latest national standard, the sugar content is less than 1.00 g/ 100 ml (calculated by glucose). This wine belongs to thin mash fermentation, and the total amount of water added is about three times that of raw rice. The fermentation temperature is controlled low, and the time interval between harrowing and stirring is short. Yeast grows vigorously, so the fermentation is thorough and the residual sugar is very low. In Shaoxing, the representative of dry yellow wine is "Yuan red wine".

Semi-dry yellow rice wine: "semi-dry" means that all the sugar in the wine has not been fermented into alcohol, and some sugar remains. In the production, the amount of water added in this wine is low, which is equivalent to increasing the amount of rice when adding ingredients, so it is also called "rice wine". The sugar content of wine is between 1.00~3.00%. In the process of fermentation, the requirements are higher. This wine is very strong and tastes good. It can be kept for a long time. It is the top grade of yellow rice wine. Most of the wines exported from China belong to this type.

Semi-sweet yellow rice wine: the sugar content of this wine is 3.00~ 10.00%. This wine adopts a unique technology, in which the finished yellow rice wine is added to the fermented mash instead of water, so that the alcohol concentration in the fermented mash reaches a high level in the initial stage of saccharification and fermentation, and the growth rate of yeast is inhibited to some extent. Due to the small number of yeast, the sugar produced in the fermented mash can not be converted into alcohol, so the finished wine has a high sugar content. This wine aroma is rich, moderate in alcohol content and sweet and mellow in taste. It is a treasure in yellow rice wine. But this wine should not last long. The longer the storage time, the darker the color.

Sweet yellow rice wine: This kind of wine is usually made by pouring rice, adding medicinal liquor, building nests and making sweet distiller's grains. When saccharification reaches a certain level, 40-50% rice wine or distiller's grains are added to inhibit saccharification and fermentation of microorganisms, and the sugar content in the wine reaches10.00-20.00g/100 ml. Because of the addition of rice wine, the alcohol content is also high. Sweet yellow rice wine can be produced all year round.

Thick sweet yellow rice wine with sugar content greater than or equal to 20 g/ 100 ml.

Flavor yellow wine: This yellow wine is made by soaking (or re-steaming) aromatic animals and plants or adding the extract of aromatic animals and plants.

3. Dripping wine, spreading wine and feeding wine.

This is the name of yellow rice wine when it is classified according to brewing methods. According to this classification method, yellow rice wine can be divided into three categories:

Dropping rice wine: Dropping rice wine refers to cooling steamed rice with cold water, then mixing it with medicinal powder, building nests, saccharifying it, and finally fermenting it into wine with water. The taste is weak. In this way, some factories were used as mother wine. The so-called "pour rice wine niang".

Spread rice wine: spread steamed rice on bamboo grates, let the rice cool in the air, and then add wheat koji, distiller's yeast (soaked rice distiller's yeast) and soaked rice slurry. And directly fermenting after mixing.

Feed wine: When brewing wine in this way, rice is not added at one time, but in batches.

4 Wheat Qu yellow rice wine, Xiaoqu yellow rice wine, red rice wine and Wuyi red rice wine.

Yellow rice wine can also be divided according to the types of koji. Such as Xiaoqu rice wine, raw wheat rice wine, cooked wheat rice wine, pure wheat rice wine, red rice wine, yellow rice wine and Wuyi red rice wine.