What is the significant difference between XO wine and red wine, white wine and fruit wine?

Brandy is a kind of spirit, which is distilled from wine or fruit after fermentation, but it must be aged in wooden barrels for a long time. Brandy is produced all over the world, and the wine made in France is the best, so French brandy is also the best, among which cognac is particularly famous in the world.

All brandy is brandy, but all brandy is not brandy. Cognac is distilled from wine produced in Charente, France, and is restricted and guaranteed by law. Brandy distilled from wines produced in other places cannot be called cognac legally.

Brandy is a drinkable wine, distilled from wine or fermented fruit juice, which is delicious only after aging in wooden barrels. For example: cognac, Armagnac, Spanish brandy, American brandy. KIRSCH is written as KIRSCHWASSER, CALVADOS or APPLE JACK (calvados), SLIVOVITZ (Plum Brandy), and other fruit brandies. red wine

Red wine [1] is generally the abbreviation of red wine. When brewing red wine, grape skin and grape meat are squeezed at the same time, and the red pigment contained in red wine is released when grape skin is squeezed. Because of this, all red wines are red. If you brew white wine, squeeze out the grape meat for brewing. Red wine is not as old as possible. The year on red wine refers to the grapes of that year. Most (99%) wines have no aging ability, and the best drinking period varies from wine to wine, generally between 2- 10 years. Only a few particularly good wines have the ability to age. Some top French and Italian wines have the ability to age for decades or even hundreds of years. Many wines from Bordeaux's top wineries are still suitable for drinking even if they have been preserved for more than 1 century.

The so-called dry wine (dry white, dry red) only refers to the sugar in wine, and there is no other meaning. According to the standard, the sugar content of dry wine is below 4.0g/L. Because this kind of wine has low sugar content and no sweetness, it shows more fruit aroma of grapes, bouquet produced by fermentation and mellow aroma left by aging. In the traditional sense, all wines are sweet wines, and the sugar content is above 50.0 g/L.

Dry red wine is a word borrowed from champagne brewing, that is, wine brewed directly from pure grape juice without adding any additives such as water, spices and alcohol. After red grapes are pressed, the skins and cores of grapes are not filtered, and the grape juice is filtered after brewing into wine. In the process of brewing, the color of grape skin is dissolved into the wine, which is dry red wine. There are two kinds of dry red wine, one is simple filtration; The other is continuous pressing filter residue. Squeezed dry red wine contains more tannins and has a stronger taste.

In other words, dry red is not sweet to drink. In China, some people like to mix sprite when drinking dry red wine, which shows that the drinker is not suitable for drinking dry red wine, but orthodox red wine. The definition of liquor is: all kinds of liquor brewed with distiller's yeast and starch (sugar) as raw materials through cooking, saccharification, fermentation, distillation, aging and blending.

Distilled liquor unique to China. Distilling fermented grains or fermented mash made of starch or sugar. Also known as shochu, testing fate, burning knives. The wine is colorless (or yellowish) transparent, pure in aroma, sweet and clean in mouth and high in alcohol content. After storage and aging, it has a compound aroma with esters as the main body.

High-quality liquor must have a suitable storage period. During the storage period of liquor, Luzhou-flavor liquor should be stored for at least 3 ~ 6 months, and most of them should be stored for more than one year. The storage period of Fen-flavor liquor is about one year, and Maotai-flavor liquor requires storage for more than three years.

Liquor is a traditional distilled liquor in China. Also known as "shochu" and "dry in vain". According to Compendium of Materia Medica, "shochu is not an ancient method, which was founded in the Yuan Dynasty. Its method is to use strong liquor and distiller's grains into retort, steamed gas and utensils? It can be concluded that liquor production in China has a long history. China liquor is made from starch-rich crops such as grains and potatoes through fermentation and distillation. Alcohol is generally above 40 degrees, but there are also low-alcohol wines below 40 degrees.

The liquor of China Liquor is clear and transparent, pure in texture, non-turbid, rich in aroma, mellow and soft, with strong excitability, lingering fragrance after drinking and long aftertaste. It is produced in all regions of China, especially in Shanxi, Sichuan and Guizhou. Famous wines from different regions have their own unique styles.

China liquor evolved from yellow rice wine. Although distiller's yeast and medicinal liquor have been used to make wine in China, only low-alcohol yellow rice wine can be brewed before distiller appears. After the distiller appeared, the liquor brewed with distiller's yeast and medicinal liquor could be distilled to obtain distilled liquor with high alcohol content, namely China liquor. Fruit dew wine is a delicious wine with unique flavor, such as kiwifruit wine, which is made from grapes, kiwifruit or other berries through sorting, crushing, removing stalks, fermentation, wine storage and blending. Fruit liqueur is a sweet alcoholic beverage with special flavor. It is a low-alcohol wine, nutritious wine and health wine, which is made of fruit juice, alcohol, fruit juice and water. Because it is made of fresh fruit juice or peel, all the beneficial substances contained in fruit juice and peel are soaked in wine, which is rich in nutrition, beneficial to human body, can stimulate appetite and has obvious nourishing effect.