Chinese Wine Culture Jiu — Chinese wine

Chinese Wine Culture

Jiu - Chinese wine or alcohol • In Chinese the word for alcohol "jiu" is used to mean all types of alcoholic beverages, from 'pijiu' (beer) to liquors (just called 'jiu') to grape wine ('putao jiu'). The same character is used in Japanese and Korean, for that matter. This lumping together of all intoxicating beverages gives us great insight into the traditional use for alcohol, intoxication. Even in modern China alcoholic beverages are generally classed by the general population by how much intoxication it delivers for the money. From this point of view table wine is at the bottom rung of the consumer preference list, with brandy being much higher.

History of Chinese wine In China, wine could also be called the "Water of History" because stories about wine can be found in almost every period of China's long story. The origins of the alcoholic beverage from fermented grain in China cannot be traced definitively. It is believed to have 4, 000 years history. A legend said that Yidi, the wife of the first dynasty's king Yu (about 2100 BC) invented the method.

• At that time millet was the main grain, the so-called "yellow wine", then rice became more popular. It was not until the 19 th century that distilled drinks become more popular. Traditionally, Chinese distilled liquors are consumed together with food rather than drunk on their own. Although China has a 6, 000 year history in grape growing, and a 4, 000 year history in wine making, it was not until this century that Chinese wine was recognized in the West.

Wine and Chinese people Without a doubt, wine occupies an important place in the culture and life of the Chinese people. Wine was intimately connected with most Chinese men of letters. It was also an inseparable part of the life of ordinary Chinese people. The banquets of ancient emperors and kings could not take place without it. Every sort of wine vessel thus became an important kind of sacrificial object. Inscriptions on bones and tortoise shells as well as bronze inscriptions preserve many records of Shang-era people worshiping their ancestors with wine. There were many famous Chinese poet or artist who crafted their masterpieces after getting "drunk".

The famous poet Li Bai of the Tang Dynasty (AD 618 -907) is known as the "Immortal of Wine" because of his love of alcohol. Guo Moruo, a modern scholar, compiled statistics about Li's poems and found 17 per cent of them were about drinking. Early writers liked drinking and thought it an elegant way to pass the time. Apart from the taste of the drink, they also concentrated on the process of drinking. They created many games to go with drinking sessions involving a knowledge of history, literature, music and poetry. In ancient times, before a battle, a general would feast his soldiers with alcohol and meat. If they won the battle, they would be rewarded with good wine. If a warrior fell in battle, his fellows would scatter wine on the ground as part of a memorial ceremony.

Wine culture in China today Ordinary Chinese people today have always just used alcohol to help them celebrate the happiness in their lives. In China, a banquet known as "Jiu Xi" means an alcohol banquet and the life of every person, from birth to death, should have pauses for drinking banquets starting a month or 100 days after a baby's birth when the parents invite people in for a drink. When someone builds a new house, marries, starts a business, makes a fortune or lives a long life, he should invite people in for a drinking session. In modern times it is a pity that the games that go with drinking are not the elegant ones of the past that involved poetry or music. Today, drinkers just play simple finger-guessing games along with a lot of heavy drinking. It also seems today that friendship depends only on the volume of drink being consumed. "If we are good friends, then bottoms up; if not, then just take a sip" is a common phrased exchanged during gatherings.

Chinese wine gerneral classification Chinese wines can be generally classified into two types, namely yellow liquors (huangjiu) or clear (white) liquors (baijiu). Chinese yellow liquors, are fermented wines that are brewed directly from grains such as rice or wheat. Such liquors contain less than 20% alcohol, due to the inhibition of fermentation by ethanol at this concentration. These wine are traditionally pasteurized, aged, and filtered before their final bottling for sale to consumers. Yellow liquors can also be distilled to produce white liquors, or baijiu (see below). White liquors (baijiu) are also commonly called shaojiu, which means "hot liquor" or "burned liquor", either because of the burning sensation in the mouth during consumption, the fact that they are usually warmed before being consumed, or because of the heating required for distillation. Liquors of this type typically contain more than 30% alcohol in volume since they have undergone distillation. There a great many varieties of distilled liquors, both unflavored and flavored.

Alcohol as an Aspect of Chinese Culture • The symbolic serving and drinking of wine on various occasions and in different places can convey many meanings. It can express either joy or sorrow. In China, there is a saying that 'a thousand cups of wine is not too much when bosom friends meet together', which indicates the happiness between two confidants; whereas a verse by Li Bai, a noted poet in the Tang Dynasty (618 - 907), says, 'releasing melancholy by wine, but adding more, ' suggested a touch of sadness. There are frequent references to wine in well-known legends, as for example - "to taste the sweet osmanthus wine on the moon, produced by the beautiful fairy Chang'e when she felt lonely, is everyone's dream".

• Nearly all important occasions are celebrated with alcohol. The Spring Festival, which is a favorite time for family reunions, is probably one of the most significant when rejoicing is expressed by social drinking. During the Double Ninth Festival, people drink chrysanthemum wine to ward off evil and to wish their elders good health and longevity. Of course, no wedding ceremony is complete unless the happy couple symbolizes their love for each other by linking their arms to drink to their future happiness (jiaobeijiu), after which they offer a dutiful toast to their parents to thank them for the care they have given to them as children. Similarly, birthday celebrations and the ceremony to mark the 100 th day following the birth of a baby will be solemnized with a toast of wine or spirits. In South China, when a baby girl is born, her parents will brew alcohol for her, bury it underground and keep it until she marries. Then they take the jar up and paint auspicious pictures upon it to give greetings.

China Drinking Vessels Way back in antiquity wine produced in China was not as we know it today. The fermented product had a thick creamy consistency and was eaten, not being suitable for drinking. Thus the vessels used were more or less the same as those used for other food such as bamboo bowls. Archeological finds dating from as early as the Neolithic Period, show that pottery had been brought into use and consequently drinking vessels were produced in a variety of forms from a simple cup to those with handles and elaborate shapes. Usually, the higher the quality of the vessels, the more dignified or important was the owner.

Bronze vessels became the fashion during the Shang Dynasty (16 th -11 th century BC), and these took on four different forms: there were those that were used for heating their contents, those that would contain a quantity of wine for serving such as jugs or flagons, actual drinking vessels, and those that were used for storage. As well as basic designs there were those that were quite elaborate and which were a symbol of social status. Such vessels were produced in the shapes of the tiger, elephant, rhinoceros, ox or sheep, etc. something that demonstrates the high standards of manufacturing skills that had been attained at the time.

Lacquer Vessels Lacquer vessels became popular in the Han Dynasty (206 BC - 220). As it was the custom for people to sit on the floor of their dwellings, the vessels would have been set there for them. This meant that the shapes tended to be low and chunky, often with ear-like handles. Excavation of the Mawangdui Han Tombs, revealed some 90 ear-handled cups that are evidence of the artistic skills employed in their production. From the Jin Dynasty (265 - 420) onwards, people liked to sit on a divan or bed, and this led to the introduction of tall and thin-necked cups.

Porcelain Vessels The design of porcelain vessels produced during the Tang Dynasty (618 - 907) surpassed any that had gone before and they were much smaller and more delicate. This material continued to be used until the Ming and Qing Dynasty. The bowls and stoups with their blue and white flower patterns were quite an art.

• Luminous Cup: • a poet in the Tang Dynasty wrote a verse 'Grape-wine in the luminous cup' to describe the exotic scene in the western region (the next sentence emphasized the fact that soldiers should not be allowed to drink because of the imminent warfare). This distinctive cup was made of jade in Mt. Qilianshan which was said to have the function of helping keep the contents wholesome and now it is highly regarded for its aesthetic value.

Nine-dragon Fairness Cup: This is another cup from the Song Dynasty. A dragon is carved on the inside of the cup and there are eight painted dragons on the outside, hence the name 'nine-dragon cup'. Beneath them is a round tray with a hollow pedestal. When the wine is poured in properly, it cannot leak but if a certain limit is exceeded then all the wine will be absorbed into the pedestal.

• Dushan Dayuhai: • In Beijing's Beihai Park there is a large black jade urn that weighs 3, 500 kilograms (7, 716 pounds) and that can hold 1, 800 kilograms (3, 968 pounds). On its exterior there are powerful engravings of living dragons and beasts emerging from waves. It is said that this urn was transported in 1256. by the Yuan Dynasty's first emperor to reward heroes at a great feast.

Drinking Customs in China • When drinking, one should not drink from the bottle. It is considered impolite to pour a drink for yourself and when pouring a drink for an older person make sure to use two hands (a sign of respect). If you want a drink yourself the polite thing to do is fill someone else's glass and they in turn will fill yours. In some situations, it is rude to turn down a drink that is being offered to you. To avoid drinking too much keep you glass full. To avoid being rude accept a drink the first time it is offered to you by a particular individual. The second time he offers, it is acceptable to politely say no.

• Some Chinese are fond of playing the "finger game" (two players fling out numbers on their fingers and make guesses to how many) with the loser taking a drink. • The Chinese generally look down on drunkenness. The don't get hammered as much as the Japanese and Koreans. Chinese especially look down on daytime drinking.

Toasts in China • The Chinese are very big on toasts. Gam bei is heard after every course and guests are often asked to have one drink with every person who is considered a host. There is Chinese proverb that goes: "if you leave a social meal sober you did not truly enjoy yourself. " • A host usually begins the toast after the first course by welcoming all of his guests. Toasts can be offered to the whole table or people sitting around you and they are usually ushered in with "gam bei. " Even though gam bei toasts are offered through the night, you only have to empty your class on the first one when people drain their glasses and show each other the empty glass (ladies are supposed to take only a sip). The Chinese generally don't touch glasses with each other during a toast.

• The Chinese often drink shaohsing (red rice wine) when making toasts and beer between toasts. It is not customary for guests to drink only when making or receiving toasts. The first toast is frequently a general one, with everyone drinking together, usually as soon as the first dish is presented. After this it is general practice for all at the table to toast others, starting with host/hostess toasting the guest of honor. • It is not necessary to give a short speech when making a toast but is common to specify the kind of toast. The most usual toast is gam bei. Other toasts include sui bian ('drink as you please"), sui yi ("drink a little"), or ban bei ("drink just half the glass"). The whole table often drinks together when new dishes arrive.

Partying Customs in China • Chinese like to party in one big group rather than breaking up into small groups and circulating like Westerners do at a cocktail party. When Chinese do divide into groups they tend to divide into separate groups of men and women). Taking turns singing is a popular activity, with one person playing the role of "emcee" and calling on the others to participate one by one. If you attend a party like this it is a good idea to have a song ready in the case you are called upon to sing.

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