Chapter 450: Wine, there is no completely stable Liangzhou
Cao Shuang accepted it happily and said: "Okay, then we will have a taste of Dahu's sweet-scented osmanthus wine. It's a pity that Luoyang doesn't have so many grapes for the ladies to make wine now.
We could only eat and drink grapes and wine shipped from Liangzhou. When Emperor Wen was there, every time he ate grapes or drank wine, he would call my father to go. He would also ask my father to bring some back from time to time. I also ate a lot at that time.
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Bai Lingjun thought for a while and said: "Although this is not difficult to do, it is better to brew the wine in Liangzhou and transport it here. Don't waste a lot of time.
After all, the world is not settled now. When the world is settled in the future, my husband can take us to Liangzhou to personally pick grapes from the vines and make wine."
Cao Shuang picked up a piece of tofu from the lacquer plate and put it into his mouth and said: "Lingyun is right. When the world is settled, I will take you to Liangzhou to see it. Although it is possible now, the current Liangzhou
The situation is still unstable.”
Jian Jia also said: "Although you can't make your own wine for the time being, you can still make your own sugarcane wine."
In the past, Emperor Wen of the Wei Dynasty issued an edict to his ministers: "There are many precious fruits in China, including grapes.
At the end of summer and into autumn, when there is still lingering heat and people are drunk and awake from the hangover, they eat it while covering up the dew. It is sweet but not bitter, crisp but not sour, cold but not cold, has a long and juicy taste, and relieves irritability and quenches thirst.
It is also brewed into wine, which is as sweet as the tillers. It is easy to get drunk and easy to wake up. Dao Zhigu has already salivated and swallowed his saliva, how about eating it himself?"
As can be seen from the above, almost all records related to grapes and wine are related to nobles, and Emperor Wen of Wei was full of praise for wine;
Moreover, Meng Tuo of the Eastern Han Dynasty gave Zhang Rang "a dou of wine" to use through the back door, and Zhang Rang could "become the governor of Liangzhou immediately." It can be seen that wine was very precious at that time and was highly valued by the nobles.
There is also sugar cane wine. The raw material of sugar cane wine is sugar cane. The process of sugar cane wine in my country is usually obtained by crushing, fermentation, distillation, and later storage.
The main feature is the use of my country's traditional technology: solid-state fermentation. The fermentation process must include specially produced microorganisms that guide sugarcane fermentation, that is, distiller's yeast.
And special bamboo baskets are used to make the wine more fragrant.
Sugar cane wine was also called "gin" at the time.
The fourth volume of "Xijing Miscellaneous Notes" quotes Meicheng's "Liu Fu" and mentions: "The princes offered gold paste for the mash." It also explained: "Liang people made sugarcane wine, which was called gold paste."
Using gold to describe the wine pulp shows that sugarcane wine is also a precious wine.
There is also apricot wine, which feels more "popular" compared to sugarcane wine. This wine was recorded in the Han Dynasty:
"The officials were sent to teach the people how to cook wood to make cheese. Ru Chun said: It is also a genus of apricot cheese."
There are glutinous rice wine, millet wine, and corn wine.
During the Three Kingdoms period, some grain wines were divided into several grades according to their raw materials, which also reflects the characteristics of wine classification based on the raw materials of wine at that time.
There were also millet wines during the Three Kingdoms period. However, due to brewing technology, most of the grain wines during the Three Kingdoms period were fermented wines with relatively low alcohol content and could not reach high concentration levels.
Let me talk about my understanding of Li and wine in grain wine:
According to the brewing method, fermented wine was mainly used during the Three Kingdoms period.
The main raw materials for fermented wine based on grain are three things: koji (jiujiu mother), grain, and water.
Different grains, paired with different koji, produce different wines. Let’s not talk about the grains for now, let’s just talk about the koji.
There are two main types of distiller's yeast during the Three Kingdoms period: Qu (the ancient character is: 麴, also pronounced as the pronunciation of the word qu) and tiller. These two types of distiller's yeast had already appeared in the Yin and Shang dynasties. King Wuding of Shang once mentioned Qu and tiller:
"If you want to make wine and wine, you can only use the tillers." ("Shang Shu?; Ming Shuo Chapter").
Therefore, Lijiu should be a type of fermented grain wine.
There were two main types of distiller's yeast during this period: Qu (the ancient character is: 麴, also pronounced as the pronunciation of Qu) and tiller.
These two kinds of distiller's yeast had already appeared in the Yin and Shang Dynasties. Shang King Wu Ding once mentioned qu and tillers: "If you want to make wine, qu tillers are the only ones." ("Shang Shu?; Ming Shuo Chapter").
Therefore, Lijiu should be a type of fermented grain wine.
Milk wine should be the first generation of artificial wine in ancient times. Milk wine is mostly wine produced by ethnic minorities.
The more typical one is the horse wine. In the Han Dynasty, this kind of wine was highly valued, and even "one hundred and forty-two people were taught under the tutelage, and 72 of them made horse wine for the high officials." (Ban Gu's "Book of Han, Rites")
"Le Zhi"). At that time, the imperial court even had someone specifically responsible for making horse wine. This shows that it was taken very seriously at that time.
There is also cheese (in addition to cheese, there are rice cheese and fruit cheese). Cheese is also a kind of milk wine. There is a record in the Western Han Dynasty. The cheese wine is described as: "I think it is cheese" ("Book of Rites, Li Yun").
In addition to the above wines, there are other wines, including pepper wine using Sichuan peppercorns as raw material.
There was a custom regarding pepper wine during the Han and Wei dynasties: "On New Year's Day, the wife's great-grandson would serve pepper wine to her parents" ("Ji Xue Ji").
It can be seen that at that time, there was a custom of using pepper wine to congratulate the elders on festivals, which shows that pepper wine was a very important festival wine during the Three Kingdoms.
There is also cypress wine made by soaking cypress leaves.
During the Han and Wei dynasties, there was also cypress wine: "Both the elders and the younger ones dress up and pay their respects, add pepper, cypress wine, and drink peach soup." ("Jingchu Years of Ages"). Therefore, cypress wine can also be used in festivals.
Congratulations.
In addition, there is also osmanthus wine. Osmanthus wine has existed as early as the pre-Qin Dynasty. The best proof is the "Zungui wine and pepper paste." in "Chu Ci".
The ancients' measurement of alcoholic beverages should be based on mass and volume. There is also a saying about Koto Shuro as the "Three Lords".
Weights and measures are different in ancient and modern times. The measuring instruments used to measure wine in the Three Kingdoms are as follows: "Jingzhou Mu Liubiao has Nantu... and good wine, they are three nobles, the eldest is called Boya, the second is called Zhongya, and the younger is called Jiya."
Boya received seven victories (promotion), Zhongya received six victories, and Ji Ya received five victories."
As mentioned above, the typical specifications of Jiujue in the Three Kingdoms are seven liters, six liters and five liters.
Most of the Three Kingdoms wines are fermented wines, and their concentration is not very high.
Take a kind of wine as an example. Jiuyang wine is a typical wine during the Three Kingdoms period. Its brewing method is: "Use twenty kilograms of koji, five stones of running water, soak the koji on the second day of the twelfth lunar month, freeze and thaw in the first month, and use good rice.
, remove the music stains..." (Cao Cao's "Shangjiu Brewing Method")
The wine style of this period should be summed up as "prosperous".
"Drinking was very popular during the Three Kingdoms period. Nanjing had the title of Sanya, and Heshuo had a drink to escape the summer heat."
This "Sheng" means firstly that he has a fierce drinking style, but also that he loves wine as much as his life.
The ferocious style of drinking means that drinking is more aggressive. Not only that, the trend of persuading people to drink in the Three Kingdoms is also quite strong, and the means of drinking are also more violent.
The aggressiveness of Cao Cao's drinking cannot be ignored: "Taizu conquered Jingzhou and reached Wan, where Zhang Xiu surrendered.
Taizu was very pleased. Yanxiu and his generals had a banquet with them.
When Taizu was drinking, Wei stood behind him holding a big ax with a ruler-sized blade. In front of Taizu, Wei Li held the ax in his eyes. While he was drinking, Xiu and his generals did not dare to look up."
Love wine as much as life mainly refers to liking to drink.
Kong Rong was a typical good drinker, and he even had conflicts with Cao Cao over the wine: the Yellow Turbans were in rebellion, and when Kong Rong heard the news, he did not immediately send troops to quell the rebellion. Instead, he "drank a lot of mellow wine, bowed himself on his horse, and rode on the foam water."
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After Cao Cao banned alcohol, he was very dissatisfied and wrote to Cao Cao: "There is a star of the wine flag in the sky, and there are counties with wine springs on the earth. People have the virtue of drinking wine. Therefore, Yao could not become a saint if he did not drink a thousand bells."
So compared to strict etiquette, wine is something that can more or less ease the hierarchical boundaries between people.
Although drinking etiquette still has to be followed, compared to other etiquette activities, it is still much more harmonious.
This kind of casual equality between people will also be given a more intense connotation in a turbulent society like the late Han Dynasty.