Shaoxing wine is one of the most well-known pantry staples in a Chinese family’s kitchen. But it’s not just for cooking - the earthy, aromatic wine is the perfect drink to sip over lunch or celebrate life’s biggest milestones with.
Shaoxing wine is one of the most well-known pantry staples in a Chinese family’s kitchen. But it’s not just for cooking - the earthy, aromatic wine is the perfect drink to sip over lunch or celebrate life’s biggest milestones with.
What is Shaoxing Wine?
Shaoxing wine is a type of yellow wine that tastes slightly sweet, nutty, earthy, and is especially aromatic.
Yellow wine is brewed by mixing boiled grains like rice, glutinous rice or millet with Qu, a fermentation starter. And only yellow wine that is brewed in Shaoxing can be called Shaoxing wine.
“There are many places in China that produce yellow wine, but Shaoxing’s is unique. So up to now, it has been recognized by Chinese people across the country and the world for its quality.” says Fu Zukang, the general manager of one of the city’s oldest breweries, the 277 year old Kuaijishan Shaoxing Wine.
Why Shaoxing is the perfect place to make yellow wine
There are three main reasons why Shaoxing is the perfect place to brew yellow wine.
First, as a rice-growing region, there’s an abundant supply of glutinous rice that Shaoxing wine is made from.
Secondly, it is located next to the mineral-rich Jian Lake.
“We brewers also have a saying, “To brew good wine, you must have good water.” Because the Jian Lake water has a richer mineral content inside, mainly these trace elements are more abundant.” says Fu.
Lastly, it has the ideal climate. Fu says the air in Shaoxing is filled with microorganisms that are particularly suitable to produce the fermentation bacteria that makes the wine.
How Shaoxing wine is made?
First, the glutinous rice is steamed until it is completely cooked, Fu says. Then it is fermented in two steps. The factory ferments the rice using its processors for the first five days, then it lets the liquid ferment naturally for the 90 days or so.
After the first five days, the master brewer will open the vessels to check on the liquid - how it looks, smells and tastes - before making further adjustments to the wine.
“This is a skill that takes a long time to build. Maybe every master brewer will produce different wines, but the advantage is that it adds a rich variety.” says Fu.
The young wine is then left to age for one to five years. The oldest jars in Kuaijishan’s factory are more than a hundred years old.
Why its part of Shaoxing cuisine
Shaoxing is part of the Jiangnan region, which also includes the eastern Chinese cities of Shanghai and Hangzhou.
Jiangnan cuisine is known for its seafood, particularly the region’s hairy crabs, which are a famous seasonal delicacy. Yellow wine contains high amounts of glutamic acid that removes unpleasant fishy flavors.
“So it will not spoil the taste of the food,” Fu says. “It complements perfectly with the food we like to eat here.”
