Tasting Notes

Shaoxing Wine Tasting Notes

“I’ll be cooking, drinking and perhaps dabbling in TCM and the
medicinal aspects a bit. Healthy, vegetable-heavy Chinese dishes have
been part of my cooking style for a while now and I usually end up
pairing it with a lighter beer so I’d been looking for some variety in
beverage. It finally dawned on me that perhaps Chinese rice wine had a
drinking grade. Quickly found it did, and then found you.” – James P., Minnesota, Customer (September 17, 2009)

Emperor’s Own 10 – “This amber-colored Chinese rice wine (imported by Portland, Oregon-based Chinese Rice Wine, LLC) Features top notes reminiscent of sake, a middle palate of brandy, and a smoky vinegar finish.  It also serves as a great base for mixological experimentation.” –Erin DeJesus, Northwest Palate Magazine (September/October 2009, p. 16).  See full article here.

Chinese Rice Wine (General) – “The first thing that I notice about the Chinese Rice Wine is the earthiness.  Not the same type of leathery earthiness that I love so much in red wine, but more of an organic, “dirty” smell…mushrooms, soil (this is NOT a bad thing), and wood.  There is also something salty/sweet to the nose, like the smell of the sea and soy sauce… There is a subtle saltiness, but the overriding taste is completely unique.  I’m yet to find the right descriptor(s) for it…one thing that keeps coming to my head is: If the color Amber had a taste, this is what it would be.“  –Graham Kevney,  Graham’s Wine Reflections (February 7th, 2009)