Are Maotai and Wuliangye really better than ordinary wine with tens of yuan? what do you think?

Recently, the Liquor Association has introduced blind liquor products, and Maotai series liquor is very brilliant. Whether it is blind or Ming, the wines of big brands such as Maotai and Wuliangye are definitely better.

What wine is good? What's good about good wine? Different people have different opinions. In my opinion, the main points should be: first, it looks good and has characteristics, and you can see what kind of wine it is at a glance; Just look at the packaging and bottle types of Maotai, Wuliangye and Jiannanchun. Second, it smells good. It smells comfortable and not pungent. Third, it tastes good and smooth. This sweet wine makes people like to drink, not hard to swallow. Fourth, just drink it. If you drink too much, you won't have a headache, dry mouth and sober up quickly. Fifth, the price is good, the price and value of wine are compatible, and the cost performance is high. According to the above standards, some high-quality liquors of Maotai, 1573, Wuliangye, Jiannanchun and Guizhou are good wines (the price of Maotai contains other values, which is another matter).

As the saying goes: clouds and cigarettes are more expensive than wine, and wine is good in Guizhou. Of course, there are also good wines such as Sichuan wine. I love wine, pure grain wine within 100 yuan. I recommend the following white wines, which are worth tasting: Luzhou-flavor Guizhou wine, such as Xishui Daqu, Anjiu, Yaxi cellar, Pingba cellar, sake and Guizhou alcohol; Maotai-flavor Guizhou wine, such as Maotai Yingbin wine, Taizi wine, Jinsha wine, Yelanggu wine, Zhen wine, Bichun wine, Guizhou wine, etc. Sichuan Liquor, Jianzhuang Qu produced by Wuliangye Distillery, Mianzhu Daqu produced by Jiannanchun and other Luzhou-flavor liquors, as well as other low-end series of famous wines, such as Tuopai, Quanxing and LU ZHOU LAO JIAO CO.,LTD Co., Ltd.; Maotai-flavored such as Langjiu and Tanjiu. These wines, brewed with pure grain, are delicious and affordable, and are very good rations for drinkers. There are many good wines in other places, so I will recommend them again when I have the opportunity.

If we compare the best-selling crystal 52-degree Wuliangye and Tian Fei 53-degree Maotai with the same-flavor liquor. I think it is still possible to distinguish. If you can't tell the difference, you are either insensitive to smell and taste or don't know how to tell the difference between wine.

Last time, in order to verify Jason Wu's experiment of drinking Moutai in Wolf Warriors 2, he planned to open a bottle of Moutai, but at home he found that there was almost half a bottle of 20 10 Moutai. When I pried open the lid, I could obviously feel the comfort and elegance of high-quality maotai-flavor liquor. The sauce flavor is outstanding but not enchanting. The burnt flavor is mixed with the aroma similar to dried tangerine peel and rose, and the layering is obvious. The oily flavor similar to expired lard tastes very pleasant. The most special thing is that the entrance is not irritating when drinking, and there is no obvious phenomenon of wine separation when drinking. On the contrary, this experimental wine is good as a whole, but the taste of dried tangerine peel and oily aging are not obvious ... the smell is not as comfortable as that of a small half bottle of Moutai. Therefore, it is not difficult to blindly taste the difference between several wines, just to see if you are good at summing up the characteristics of good wine.

This picture may make many friends feel uncomfortable after reading it. I have something to do in Guangzhou today. In the afternoon, I stayed in the restaurant with my mother for a long time without serving food, so I looked around to see what wine everyone drank. This is also the professional characteristics of liquor-related personnel. Suddenly I saw a box of Moutai in the waiter's car. I followed the waiter until he put it down. I took out the bottle and smelled it. There is no doubt that it is fake wine, and it is a real bottle of fake wine. Why is it fake? Because he doesn't have the unique sour smell of Moutai wrapped in flowers, and the flowers are layered.

These are the photos I took when I visited and studied in Jiannanchun. I have never drunk a particularly high-quality Luzhou-flavor liquor. Although I come from Maotai Town, I have drunk a lot of Maotai-flavor liquor, including the high-end products of Wuliangye Jiannanchun. When drinking Jiannanchun original wine, many Jiannanchun on the market are probably not made of the best Jiannanchun original wine. Why am I? Because there are many Jian Nanchun in the market, he doesn't have the unique sweet smell of Jian Nanchun wrapped in flowers. Therefore, as long as you are willing to experience and understand, it is not difficult to distinguish good wine.

If friends are interested, you can explore, think and study more at home. I believe you can easily distinguish the quality of blind wine.

Mao JIU gong Jiang

I look forward to talking with you about liquor.

I'm not here to advertise, but as a good wine eater, I can definitely tell you that expensive wine is really expensive.

Maotai Wuliangye will really taste better, of course, provided that you like Maotai-flavor and Luzhou-flavor wines. What is discussed here is the difference between expensive and cheap under the same flavor.

In fact, the factors that affect the taste of wine have been clearly analyzed, which are nothing more than taste, smell and taste.

There is a great difference between sweet and sour.

The taste is nothing but sweet and sour. People who don't drink usually say that wine is only spicy, which is wrong. The taste of wine is a consistent taste, a combination of ups and downs.

The main source of sour taste is acetic acid, and wine vinegar is a family. Sour taste is helpful. In addition to acetic acid, there are many substances such as lactic acid or citric acid, which make wine taste soft.

Sweetness is indispensable in wine, which usually comes from some sugar substances. Some bartenders will add protein sugar to make the wine sweeter.

It is worth noting that the spicy taste of wine does not come from the ethanol inside, but from some polyols. Proper spicy taste also helps to increase the sense of heaviness of wine.

Smell is the accumulation of time.

For example, the Maotai flavor represented by Moutai really has the taste of bean paste; Glutinous rice wine really has the aroma of glutinous rice; Corn wine really tastes of corn. In a word, the aroma of different wines is completely different.

Besides these basic aromas, there are many impurities and volatiles in wine. Especially some substances such as hydrogen sulfide and mercaptan (rotten egg flavor). When stored for a long time, these substances can evaporate clean and the taste of wine is better.

The secret of taste

The longer the wine is stored, the alcohol and water in the wine will really react. At first, alcohol and water are dispersed, but they will hold each other in groups. The longer they hold each other, the bigger the group and the softer the taste of the wine.

Generally speaking, the quality of wine is related to brewing technology, environment and harmony, and storage time. Together, the two have caused the scarcity of good wine. Some people say that the cost of good wine is only a few cents. This algorithm is unscientific. Is time worthless?

There is indeed an exception, that is, Niulanshan aging, referred to as white. I have always thought that this Luzhou-flavor liquor is a miracle, and it can be blended with such low-priced raw materials to produce such a delicious wine. So far, I haven't met a more divine blended wine.

Another neglected good wine is xifeng liquor. Xifeng liquor has long been different. If you like a wine between Luzhou-flavor (Wuliangye) and Fenjiu (Fenjiu), xifeng liquor is undoubtedly a very good choice.

I want to answer you over a drink. The point is that I can't afford Maotai at all. Wuliangye. Without products, there is no right to speak. Wine regardless of price. Except it tastes bad, it tastes bad!

I have been a hotel for many years and drank a lot of Wuliangye Maotai. Let me talk about my personal experience.

Those who have not drunk or drank less should be excluded, and those who have not drunk Wuliangye Maotai should also be excluded. Blind drinking can only be carried out among people who have drunk these two kinds of wine. Wuliangye and Maotai are very different. One is Luzhou-flavor and the other is Maotai-flavor. If you drink these two kinds of wine blindly, you can drink them as long as you have drunk them. If we want to distinguish these two kinds of wine among many kinds of wine, we must have a long history of drinking Wuliangye Maotai. After all, it is not magic. It depends on the accumulation of experience. This is called practice makes perfect.

As for whether the drink is good or not, it is a matter of personal feeling, which has little to do with the price of wine. Most people in Chongqing, Sichuan don't like the burnt taste of Maotai, because people here are used to drinking Luzhou-flavor liquor, which has nothing to do with the quality of the liquor. Just as China people are not used to drinking whisky, vodka and dry red wine, just get used to it.

If you have the conditions, you can of course drink Maotai Wuliangye. Brand quality is guaranteed and decent. Dozens of yuan of wine, as long as you insist on drinking, is delicious, used to drinking. So from the perspective of drinking well, there is no significant difference, just get used to it.

This question is quite interesting. The sommelier has been studying China liquor culture recently, trying to talk about it from different angles:

1. What is "delicious"

Is it of good quality or good taste? This is very important and relates to our definition of the essence of wine. If it is delicious, I believe that big brands such as Maotai and Wuliangye are already in full swing and will not let you down. If the quality is delicious, not necessarily. In the range of 50~ 100, there are indeed high-quality liquor with the same high-end brand as Maotai, and some are even better. Therefore, from what angle to define "delicious" determines the essence of the problem.

2. define the quality of wine from color, aroma and taste. no one can beat big brands.

Now is the era of "looking at the face" of the whole people. People pay too much attention to the form of products and rely too much on external feelings such as "color and fragrance", thus ignoring the essence of things. Buying clothes is too comfortable, buying a mobile phone is more important than performance, and buying food is too healthy. From consumption to production, manufacturers naturally focus on "packaging marketing" and pay too much attention to "quality connotation". If we judge the quality of liquor by its color, aroma and taste, no ordinary liquor can compare with big enterprises and brands. Under the wave of capital, everyone has made great efforts in this regard. The more abundant the capital, the better. Therefore, those who compare Maotai, Wuliangye and ordinary liquor in taste and aroma are still far from the real road of liquor, which is not commendable and can't achieve decent results.

It is very important to know the essence of wine.

Therefore, it is not enough to compare the quality of wine simply from the quality of color, aroma and taste, but from the "connotation". The ancients once said, "wine is the best medicine." Li Bai said in his poem: "Three cups lead the way, and a fight is natural." The essence of wine is health and pleasure. Real good wine is embodied in the body-there will be no physical harm and pain, such as heartburn and dry mouth, or even poisoning death; Real good wine is embodied in the soul-inspiring people's true conscience and helping people understand the truth of Tao. Good wine is not afraid of drunkenness, it will only be beneficial to the body and mind, not harmful to the body and mind.

Therefore, people's physical and mental health is the key to judge the quality of wine. Based on this, we can draw a concrete conclusion. Whether it is Maotai, Wuliangye or any wine, it must conform to a basic "three noes" principle-no head, no dry mouth and no heartburn. This "three noes" is the basis for testing a wine. No matter how much you drink, the symptoms of heartburn and dry mouth will not appear on your head. Without this "three noes" principle, talking about good wine is a hooligan.

4. Where is the good wine that is good for body and mind?

Good wine is not in marketing, brand, form, color, fragrance and taste. Wine that is healthy for people's body and mind is really good wine. Maotai Wuliangye, Langjiu and Jiannanchun should follow this principle to remove the aura outside. So how can we brew wine that is healthy for body and mind? A: Following the traditional solid-state fermentation process of pure grain, sorghum and Daqu are used as raw materials for fermentation, and the alcohol content is kept at about 52 degrees. Only by taking the pure original sauce flavor and "special natural kiln cultivation method" can we brew good wine that is really beneficial to the body and mind. Why does it have to be like this? In a word: the inheritance of ancient methods is the only way to conform to the natural brewing method (see other articles of "wine taster" for details, so I won't repeat them)!

On the contrary, "new technology liquor" (blending liquor with edible alcohol) is based on the western liquid fermentation technology of edible alcohol, changing the traditional natural brewing technology, pursuing "short, flat and fast" low-cost rapid production, using modern biochemical means, artificially intervening the natural fermentation process, and making "blending and preparing chemical additives". For nearly half a century, most people in China have drunk this kind of white wine. Why in recent decades, drinking "from the top" has become the norm, as if wine without a head cannot be called wine. Why are there more and more liquor poisoning incidents? Why is the public's attitude towards liquor becoming more and more negative? Why do young people dislike liquor less and less and switch to the foreign wine camp?

5. If brand blind drinking is blocked, are Maotai and Wuliangye really better than ordinary wine with tens of dollars?

Now back to this question: If brand blind drinking is blocked, are Maotai and Wuliangye really better than ordinary wine with tens of dollars? A: Not necessarily!

Therefore, if the brand aura is removed, Maotai and Wuliangye are really not necessarily better than ordinary wines with tens of dollars!

To sum up, in the era of "money", a bubble of "shit" can be hyped into "bird's nest and shark's fin", just like a little star with fresh meat on the silver screen. Is it really better than some ordinary actors? Not necessarily! Just don't have the capital to hype them. The whole person is fooling, the house can be fried, the feelings can be fried, what else can't be fried? Not to mention the brand of wine! As a drinker and drinker living in impetuous times, we must keep our eyes open, avoid falling into the quagmire of "color and fragrance" and keep the inferior wine out with our own physical and mental feelings!

First of all, let's talk about a few experiences, which are known to friends who like liquor. Let's see if I'm right.

1. Among all flavor types, Maotai flavor type is the most expensive and fake wine is the least. If blending can make Maotai flavor, the cost will not be low, so I am afraid to buy fake wine, especially for friends who give it away, so I choose Maotai flavor.

2.90% of the liquor is the so-called blended liquor (all brands are counted within 200 yuan), that is, the puree above 70 degrees plus edible alcohol, which is why the lower the liquor degree, the cheaper it is. In addition, why do some sell a few pieces, a dozen pieces, and some sell a hundred pieces, because there are also high and low levels of edible alcohol.

3. Talk about Wuliangye and Maotai. They are not in the same grade. There are more than 500 Wuliangye brands (such as Wuliangye Technology Co., Ltd. or Henan, only Yibin Wuliangye Group is the real Wuliangye), and Maotai 1500+ is the real Maotai (moutai prince and Maotai are not the real Maotai, but Kweichow Moutai is the real Maotai). The difference between Wuliangye and Maotai is that the low end of Wuliangye also has the situation that edible alcohol is mixed with puree. Only after the Wuliangye Great Hall of the People, will there be a mixture of high-quality puree and slightly low-grade puree to reduce the degree, while Maotai started from the mixture of high-quality puree and low-grade puree.

In addition, the brewing process and inheritance determine the price of liquor. So far, few people know about Maotai's koji-making technology, and many scientific and technological means have been used to simulate labor, but they still failed, such as temperature measurement, humidity measurement and recording the time of each step, which all determine the price of liquor. But in the brewing industry, the master who earns the most is the master who lowers the degree. To put it bluntly, if 1 ton raw pulp is mixed with edible alcohol, it is assumed that 5 tons of finished 50-degree liquor can be produced. However, some domestic experts may be able to make 5.5 tons of finished wine without changing the taste, and the extra 0.5 tons may be tens of millions of dollars. Therefore, talents in this field are the treasures hired by major wineries with high salaries.

CCTV once did an experiment to make the sommelier of Maotai tell the truth, five glasses of wine, three glasses of Maotai and two glasses of ordinary wine. Only two cups turned out to be right. I guess they were cheated, too, and so were professional wine tasters. Besides, laymen, those who say they can drink are pure self-deception. Good wine is better, but there is little difference. Good wine sells not pure wine, but brand, which is worth hundreds of millions and spreads evenly. Those who say that dozens of pieces are all blended with wine are ignorant. A catty of grain can produce five or six ounces of wine after fermentation. How much is a kilo of high grain? Without a brand, even the best wine will not exceed 50 yuan. I have worked in a winery for many years and the brewing process is very clear.

This is really different. I have a stomach ulcer since I was a child, so I seldom drink white wine, and I have to drink it every time I socialize. I feel very painful. Therefore, there is no difference between high and low and strong fragrance for liquor to me.

The first time I drank Maotai, the wine was bottled with drinks, and there was no outer packaging at all (mixed society knows why Maotai was bottled with drinks), and I didn't know what it was at first. But when I frowned and took the first sip, I found that the taste was different. The wine is strong in my mouth, and it is not particularly uncomfortable to burn it back. I didn't know it was Maotai until I asked specifically.

The entrance of Wuliangye tastes clear, which is a little different from drinking tap water and drinking good mineral water. But there is no special aftertaste, and it burns badly. I really can't feel the wonderful feeling of soft entrance and a line in my throat.

If you don't look at the brand, I think there are better wines than Maotai Wuliangye, but I believe that even most friends who haven't drunk Maotai Wuliangye can tell the difference between these two wines and ordinary wines that only sell for tens of yuan. If the quality gap is too big, the taste, smell and body reaction are completely different, and you will know it when you taste it.

Under the prestigious name, Maotai Wuliangye has not lost its reputation after so many years of development. If it didn't taste good, it would have been eliminated. What's more, these two wines are said to be the top two brands on the market today. Wuliangye used to be the first, and Maotai is now the first.

But purely from the quality point of view, regardless of other factors such as famous brands, I even think some products are better than them, just as I have emphasized more than once that Zhu Yuanzhang has eaten all kinds of delicacies and remembers the boiled cabbage he ate when he was living on the streets, but he can drink good wine in Maotai Town, which is full of wineries. I sometimes go to Maotai Town to eat wine. I think the quality of wine used by some people to greet guests is not worse than that of Maotai. My own museum wine is sometimes introduced to customers in an intuitive way. As the subject said, I "block" the brands of Maotai and museum wine and let customers choose which bottle is Maotai. Many times, the customer is wrong. Some time ago, some netizens wanted to buy museum wine. Me too. Give the wine to everyone first. After receiving it, I think it is worthwhile to give me the money. If it's not worth it, I don't have to give it. Except for two friends who haven't paid the money yet, everyone else says the wine is good. Drink up and give me the money.

Therefore, I think judging whether a wine is good or not, price and brand awareness can be referenced factors, but they are not absolute. Whether the wine is good or not, or whether it is a fake or shoddy product, may sometimes be known only by personal experience. Below, I will give you a brief introduction to my understanding of what good wine is:

From the appearance, most of the wine bodies are clear, transparent or yellowish, and there is no suspended matter to precipitate impurities. Yellowish colors generally only appear in aged wines. Open the bottle cap and soak the fragrance into the heart and spleen, which makes people want to taste it right away. When tasting, the wine only touches the lips, and the mouth is full of saliva, without any bad smell. It melts in the throat and goes straight to the abdomen, which makes people memorable.

This is my yearning for the realm of wine, and it is also my lifelong pursuit. My dream is to provide you with a healthy wine that everyone can afford with feelings, with guaranteed quality and affordable price. We want to sell wine, but we are more concerned about making products a symbol of social civilization. No matter what occasion, no matter who you drink with, you don't have to stop the sign.