Talk:Maotai

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[edit] Varieties

I believe that the "Varieties" section belongs in the Chinese wine article. Maotai is only one variety of Chinese wine. Badagnani 01:58, 15 April 2006 (UTC)

[edit] "Sauce-flavored"?

"Sauce-flavored" should be explained. Why is it called this? Is is used in cooking? Badagnani 23:01, 24 April 2006 (UTC)

Apparently, Chinese wine can be classified by their fragrances. Googling 酱香酒 found me a page talking about different Chinese wine categories: 中国酒的香型也很多，主要有以茅台为代表的酱香酒 (sauce fragrance)，以泸州老窖为代表的浓香酒 (heavy fragrance)，以山西汾酒为代表的清香酒 (light fragrance)，还有米香型 (rice fragrance)、蜂香型 (Honey fragrance) 等等，这些酒都是蒸溜酒. See also [1] for more on the fragrance classification. Not sure what "sauce" really mean, but I don't think it is related to cooking though. Kowloonese 00:29, 25 April 2006 (UTC)

Reading what you've written, along with some information I've gleaned from Chinese friends as well as Internet articles, I think the system I devised for "distilled" and "non-distilled" categories isn't the main way Chinese wine is divided. There seem to be other systems, like "white" versus "yellow/red," or by fragrance, etc. It's quite complicated. Badagnani 03:25, 25 April 2006 (UTC)

Interesting that 濃 ("thick," "concentrated") is the middle character in the Korean soup called "seollongtang" (雪濃湯). Badagnani 03:29, 25 April 2006 (UTC)