gourmet food

Chapter 273 Start bartending

The cart could only hold two bottles of wine at a time, so the two of them ran back and forth twice before moving four bottles of wine out.

"This is the most professional bartending room in the factory. Most people can't enter. In the past, only bartenders could enter."

Wang Haijiang brought Chu Yunfeng into this room with many precision instruments and utensils. Looking at the dust on the table, he not only lamented the impermanence of the world.

This place used to be the cleanest place. After the crisis in the winery, the only bartender in the winery also ran away, and the place became deserted. No one cleaned it, so it was naturally a little dirty.

"Wow, not bad, everything is quite complete." Chu Yunfeng took a look and found that except for the precision instruments that were of no use to him, these complete utensils were quite good.

After asking how to use some things, Chu Yunfeng was going to start making five-star secret wine.

"Is this guy really a chef?" Wang Haijiang felt very complicated when he saw that Chu Yunfeng couldn't even use the most basic instruments.

If you are a bartender, even the worst bartender will know the basic purpose and use of these instruments.

But Chu Yunfeng didn't look like he was pretending. It was his first contact with him at first glance, and he told him how to use everything.

Is this just for fun?With such expensive wine, my decades of hard work wouldn’t be wasted like this, right?

I heard him talk about bartending before, and I still had some expectations, but now it seems, alas, that's it, just let him go...!
After Chu Yunfeng removed the sealing mud from a 20-year-old wine tank and a 5-year-old wine tank, a strong aroma of wine immediately emerged.

"It smells so good. This wine is really good." Chu Yunfeng not only smelled the fragrance, but also took a closer look and saw that the wine vat was sealed very well and basically did not evaporate, so it was well preserved.

"That's right, I brewed these according to ancient methods, and I spent a lot of thought on every process."

Wang Haijiang proudly said that for so many years, he has been adhering to the ancient brewing method, adhering to the love and pursuit in his heart.

There are two disadvantages of ancient brewing. The first is that the brewing cycle is too long and the cost is too high.

The second is that the taste of the brewed raw liquid is too bad, and it must be blended to remove the green taste.

Therefore, the requirements for bartenders are very high, and it is a pity that I have never found someone who can solve this problem well.

After opening the two bottles of wine, Chu Yunfeng took out all the bottles and cans in his backpack and placed them on the workbench, which immediately made Wang Haijiang excited...!
"These, these, these are all plant-derived materials?"

Wang Haijiang is a knowledgeable person, and he has a rough idea of ​​the ingredients needed for bartending. Chu Yunfeng didn't pay attention to him when he took them out at first.

Because the ingredients listed on the bottle are the same as those in this room.

But when he picked up a bottle at random, he saw the information marked on it, and quickly picked up more bottles to check, and was immediately shocked.

Damn it, besides, you are a chef and I am in a hurry with you...!
Does the chef know how to mix drinks professionally?
Would a chef use such good bartending ingredients?
These materials are better than those used by professional bartenders. Only those who are experts know how to use such high-end bartending materials.

I have seen the ingredients used by senior bartenders in big wineries, and some of the ingredients are not as good as this.

When will chefs be able to cross borders?Could it be that the world is changing too fast and I am out?
"Yes, these things are quite expensive. You can buy them in only one store in the entire Chengdu area."

Chu Yunfeng still couldn't let go of the prices of these things, they were indeed a bit expensive.

"You bought it from Gu Yue, right? His stuff is a bit more expensive, but the quality is guaranteed."

Wang Haijiang knew these materials very well. A bartender had needed some high-end materials before, and he had bought them himself.

Chu Yunfeng nodded, then picked up the glassware on the table and put it on the scale, then opened a bottle and put the contents inside.

This 5 grams, no problem!
Another glassware was also put on it, and a bottle was also taken out, and the ingredients were poured in.

This 10 grams, no problem!
After the weighing was completed, Chu Yunfeng took a spoonful of wine from each of the two tanks and poured it into the vessel containing the ingredients.

Then stir thoroughly with a stir stick and start timing with your mobile phone. This step will take 10 minutes.

Seeing Chu Yunfeng's somewhat clumsy techniques, Wang Haijiang didn't know what to say. Chu Yunfeng's movements were beyond his comprehension, and he felt as uncomfortable as a cat scratching his heart.

On the one hand, seeing that he uses such professional materials, but his techniques are so amateurish, the feeling of cuteness is too strong.

Is this guy a bartender?

What kind of wine did he mix?

With nothing to do, Wang Haijiang approached Chu Yunfeng and started chatting about wine making.

After chatting for a while, Chu Yunfeng realized that during the Republic of China, there was no concept of "pure" at all, because all wine was puree.

In all private wineries, everyone uses their own recipes and traditional techniques, and the wines produced are each unique in their own way. There is no blending with edible alcohol, let alone any flavors and fragrances.

The emergence of the word "pure" is related to the emergence of the concept of "blending".

Not long after the founding of the People's Republic of China, Luzhou Laojiao Winery pioneered the concept of "blending". In an era when flavors and fragrances were not yet mature, blending at that time meant mixing different types of wine to stabilize the taste of the wine.

It is said that the earliest blending was carried out in wine jars. Two jars of wine were used to compensate for each other's shortcomings. In this way, the quality of the wine could be guaranteed to be stable.Therefore, the initial blending is to stabilize the taste of the wine, and the original wine is blended with the original wine.

However, in the early days of the founding of the People's Republic of China, the domestic food supply was very tight, and the liquor industry was a large consumer of food.According to the production level at that time, it took about 3-4 tons of grain to produce one ton of liquor (the grain consumption of Maotai-flavor liquor is even higher).

Therefore, in 1955, the Ministry of Local Industry put forward the "Yantai Liquor Brewing Operation Method" in Yantai, Shandong Province, using dried sweet potatoes as substitutes to produce wine and alcohol.

In 1956, the Ministry of Light Industry proposed that the topic of the brewing industry was "alcohol blending to make liquor."However, the biggest difficulty in transforming alcohol into liquor is how to give it the unique aroma of traditional craft liquor.

In the 50s, many "three essences and one water" products (alcohol, essence, and saccharin) had been produced in China.The aroma of Sanjing Yishui liquor is similar to the smell of "banana water" used in spray paint. Consumers do not like it, so it was ignored once it was launched on the market.

However, with the continuous technological advancement of "alcohol mixed with liquor", liquor flavors and fragrances have also begun to gradually develop technologically, getting rid of the shadow of "banana water" before.Objectively speaking, when China's economy was still backward at that time, "alcohol mixed with liquor" saved the country a lot of food and allowed the people to drink low-priced wine.

By now, alcohol blending technology has long been mature, and most wineries across the country are using alcohol blending to launch low-end products on the market.

Of course, edible alcohol is used here, not industrial alcohol.

Time is up!

Chu Yunfeng poured the precipitated liquid in the two vessels into the two tanks respectively, and then started the next step of production.

(End of this chapter)