Chinese Rice Wine — Shaoxing's Heritage

Shaoxing wine's history extends at least 2,500 years, with references in historical records from the Spring and Autumn Period (771-476 BCE). The city of Shaoxing in Zhejiang Province became the production centre due to the unique mineral properties of Mirror Lake's water. Lu Xun, China's most celebrated modern author and a Shaoxing native, wrote extensively about the wine's cultural significance in his stories of Shaoxing life. The GI for Shaoxing Wine was registered with the WTO in 2006.

Shaoxing wine (绍兴酒, Shào xīng jiǔ) is China's most important and prestigious rice wine, produced in Shaoxing City, Zhejiang Province, from glutinous rice (nuomi), wheat koji (mai qu), and the locally sourced 'mianshui' water from Mirror Lake. Dating to at least 2,500 years ago, Shaoxing wine has been integral to Chinese cuisine, medicine, and culture throughout recorded history. The aged expressions (花雕酒, Huā diāo jiǔ — 'carved flower wine') in traditional ceramic jars represent China's version of aged wine culture, with some expressions aged for decades. While primarily used as a cooking ingredient in Chinese cuisine (red-braised pork, drunken chicken, beggar's chicken), premium aged Shaoxing is also consumed as a warming beverage served hot in ceramic cups.

FOOD PAIRING: Shaoxing's amber sweetness bridges to Provenance 1000 recipes throughout Chinese cuisine — red-braised pork belly (hong shao rou), drunken chicken, dongpo pork, beggar's chicken, and whole steamed fish with ginger and scallion all depend on Shaoxing for their essential character. Warm Shaoxing alongside dim sum (particularly char siu bao, cheung fun, and turnip cake) is the definitive yum cha beverage pairing. Premium aged Shaoxing alongside aged Shaoxing-braised tofu or Chinese cold cuts creates a wine-food echo pairing of profound simplicity.