What are the inferior wines? Generally, you can't drink white wine below what price?

Many people say that expensive wine is good wine and cheap wine is bad wine. I deeply disagree with this statement. A simple example, criminals make all kinds of inferior fake wine just to make huge profits, so there is a greater chance of drinking inferior wine in high-grade wine or high-priced wine! In some little-known local brands and places where wines are affordable, they have a very delicious local flavor, which is actually worth a try.

When I went to Shaoxing to do an investigation and interview on yellow rice wine, the local people's favorite yellow rice wine was not a collection of carved flowers for decades, but something called "Jianxing Yellow Rice Wine". I remember being startled by this small bottle of rice wine. It's delicious, a bit like foreign gin, but it was only 2.5 1 yuan a bottle ten years ago!

There is a kind of "Huisha Liquor" near Maotai Town. It is the second time to distill and extract wine sand from Moutai. Although the price is only twenty or thirty yuan, it is not much worse than Maotai.

Looking back, let's go on to say that there is any way to quickly identify those so-called high-priced and inferior famous wines.

Once I attended a dinner party of domestic liquor, the old lady frowned and said nothing. Out of curiosity, I chatted with her and found that she was a famous sommelier. The old lady told me categorically that the aroma and price of this wine were very strange, and she suspected that this wine was not worth drinking at all. So I asked her, "Is there a simple way to prove the quality of this wine?" She said that time is the best way to test, such as Maotai Wuliangye and other good wines, aromatic substances are released by themselves.

So the wine is still mellow and delicious after playing for a long time. Inferior wine is enhanced by adding a lot of essence to the body. It is difficult for the sommelier to distinguish the good from the bad quickly after pouring the bottle, but these flavors added later are extremely unstable. After a period of time, those scents will naturally volatilize and decompose. At this time, the glass of wine in your hand has become tasteless. So, when a glass of wine is poured out, you can wait for a while and see how its taste changes, which makes it almost impossible to tell whether some wines are spiced or not.

In this way, I tried to compare many liquors and found that it was really effective. Some white wines become bitter and spicy after being put aside, and even have other odors. And my favorite Maotai still maintains its original charm for a long time.

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Coincidentally, a tea taster also taught me some tips and skills to buy tea in the tea market: it still has to pass the test of time. He told me that it is also nerve-racking to tell whether a cup of hot tea soup has just been brewed. However, when he tried tea, he deliberately waited for the tea to cool and tried again. Some lawless elements sprayed a lot of essence into tea, which quickly evaporated with the passage of time. Even if the cold taste of a good cup of tea was discounted, it still had a good connotation. Therefore, the tea taster taught me a lesson. Cold tea with good taste will never be too bad.