Served hot (as is the custom with Chinese rice
wines, at least in winter), this comes across as a delicate mix of soy and
salted butter caramel. Unlike many of these aged rice wines, it doesn’t remind
me of port.
The salty bite really comes out as it cools, making
it rather more like Amontillado. Fragrant, subtle and complex with a very, very
smooth finish. Lovely nutty aftertaste. My favourite of the various Chinese
rice wines we had on this Asian trip.
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