Lamb Wine [Hebei Luancheng Specialty]

What is lamb wine? Authentic Hebei Luancheng specialty: lamb wine

Content summary:Do you want to know what lamb wine is? This article is a detailed introduction to the specialty of Luancheng, Hebei Province - lamb wine. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on lamb wine. The full text takes about 8 minutes to read, mainly including the basic introduction of lamb wine and the product characteristics of lamb wine? How did the history of lamb wine come about? The production method of lamb wine, the tasting and eating method of lamb wine, etc

Basic introduction of lamb wine

Lamb wine is made from carefully selected northern specialty millet as raw material and fermented with aged wheat koji.

. Carefully brewed with unique and rigorous production techniques. The fermentation process lasts for eight months, from spring brewing to early winter pressing and separation. After four seasons of tempering in spring, summer, autumn, and winter, the separated and pressed liquor is aged for 3-10 years before it can be consumed

1. Alcoholicity:

Lamb wine is fermented with high Baijiu, which makes Lamb wine alcohol high. During slow fermentation and long-term storage, alcohol is fully dissolved and mixed with water molecules, aromatic substances, and sweet substances. Although the alcohol is high, it does not have the stimulation of Baijiu, and it is more mellow and smooth. This is exactly how Yang Guifei danced under the influence of alcohol... and it is precisely this alcohol content that allows lamb wine to be stored naturally for a long time without the need for high-temperature sterilization and frying. It will never spoil and will age better over time. The quality increases with the age of storage, and this alcohol content is really just right

2. Acidity: As the saying goes, no taste without acidity. Acidity is an important flavor of yellow wine, and the acidity of lamb wine is also just right. Although there is a certain acidity, there is no feeling of acidity when tasting. On the contrary, it increases the refreshing and strong feeling of the wine. Bitterness: Fine lamb wine has a slight bitterness, but bitterness is one of the traditional flavors of Huangjiu. It mainly comes from certain amino acids, peptides, butyric acid, 5-methylthioadenosine, and amines in the fermentation process. The bitterness is extremely mild in lamb wine, and it is precisely this slight bitterness that gives the wine a strong and refreshing feeling

4. astringency: Lamb wine has almost no astringency sensation, but the astringency is more pronounced in semi-finished wine due to the large production of amino acids and tyrosine substances. With aging and storage time, the astringency has almost disappeared

During the Three Kingdoms period, Zhuge Liang rewarded the three armies with lamb wine. In "The Empty City Plan," when Sima Yi's troops approached the city gates, Zhuge Liang sang on the city tower: "Open the city gates wide to welcome you, and I will reward your three armies with lamb wine." During the Tang Dynasty, lamb wine was presented as a tribute to the court for the emperor to enjoy. When Emperor Xuanzong Li Longji celebrated Yang Guifei's 20th birthday, he specially selected "lamb wine" from the "Chenxiang Pavilion" tribute wine to congratulate Yang Guifei. After the noble concubine got drunk, she danced gracefully and performed the "Ni Chang Yu Yi Dance," and Emperor Xuanzong drank and composed music. The great literary figure of the Song Dynasty, Su Dongpo, wrote a beautiful poem with his pen while drinking lamb wine with guests, "Try opening the Yunmeng lamb wine, quickly purging the Tang medicine king's ship." In the famous book "Compendium of Materia Medica" by the Ming Dynasty medical scholar Li Shizhen, it is recorded that lamb wine is a nourishing and health product that can strengthen the spleen and stomach, benefit the waist and body, and greatly replenish vitality; Qing Dynasty scholar Li Ruzhen recorded in "Jinghua Yuan" that lamb wine was produced in Luancheng and listed lamb wine as one of the 55 famous wines at that time. Later, due to various reasons, lamb wine was once lost

Method of making lamb wine

The process of making lamb wine involves selecting, washing, blanching, soaking, boiling, shoveling, braising, drying, pouring, fermenting, adding ingredients, aging, pressing, clarifying, and selling.

Selection: (1) When selecting raw materials, it is necessary to use the millet produced in the current year as its main raw material. (2) Choose the best brewing time period from spring to early summer

Washing: Wash thoroughly, select the rice that has been shelled on the same day and put it into the rice washing tank for washing until the water is clear

Blanch: Heat the rice in boiling water until it is half cooked, then cool it down and soak it

Immersion: 10-24 hours

Cooking: The so-called cooking is to pour the soaked rice into an iron pot, use sufficient water, and steam it in a large iron pot with wood and firewood

Shovel: The rice poured into the iron pot should be constantly stirred to prevent it from sticking to the pot or being undercooked

Stewing: To ensure quality, very little water is used for cooking, and the rice must be stewed for more than 30 minutes. It is advisable to fully ripen the rice

Drying: Special tools are used to dry rice, and the rice must not fall to the ground

Falling cylinder: The so-called uniqueness lies in the falling cylinder temperature. Require high temperature drop of the cylinder

Fermentation: high Baijiu ① (more than 70%) is used for open fermentation, and old wheat koji is used for saccharification and fermentation

Add materials; Add pre prepared lamb, almonds, etc. during the vigorous fermentation period

Aging: After fermentation, sterilize and seal the container, and age for 6-12 months or longer

Squeezing: Traditional wood presses are used to separate the lees

Clarification: Natural clarification

Sale: No need to sterilize wine, never sour. It can only be sold after being stored for 3-10 years under natural conditions

Tasting and Eating Methods of Lamb Wine

Lamb wine not only meets the requirements of three accessories (food, seasoning, and medicine). And it is more in line with the six drinks, it can be mixed and consumed at will, and can achieve good results. Drinking at room temperature, the most common and ordinary way of drinking, without any processing, ready to drink after opening the jar (bottle). Cold drinks, also known as iced drinks or diluted drinks with ice, are commonly used in summer to cool down and relieve heat. They are contraindicated for those with body weakness or stomach coldness. Warm drinking, which means drinking at around 40 ℃. This method is commonly used in cold seasons. After warming up and drinking, the whole body will feel warm and the coldness will disappear immediately. Diluted drink, when consumed with boiling water or ice water, is called diluted drink. Those who are not good at drinking alcohol can dilute it and drink it without losing its taste, still harmonious and delicious. Dilute it according to personal taste. Mixed drinks can be mixed with Baijiu, fruit wine, fruit juice and soda in a certain proportion according to your preference