论文部分内容阅读
古往今来,对于具有综合味感的食品,都讲究味之“谐调”或“协调”,如若“恰到好处”,便难能可贵了。对于酒,更是如此。凡名贵筵席,没有不用酒的,所谓“无酒不成席”是矣!因此,在酒质的要求、评价上,自古有讲究。早在1200年前,唐代大诗人杜甫曾以“重碧拈春酒,轻红擘荔枝”的佳句赞誉过当时宜宾的郡酿“重碧酒”;北宋元符年间,大诗人、大书法家黄庭坚又极口称颂“荔枝绿”:“……清而不薄,厚而不浊,甘而不哕,辛而不螫。”宋朝时代的“荔枝绿”就是唐朝时的“重碧酒”。可见这种酒味道很好,清、厚、甘、辛,俱表露适度,诗人为之倾倒,有诗云:“王墙东之美酒,得妙用于三物。三危露以为味,荔枝绿以为色。哀白头而投裔,每倾家以继酌……”。
Throughout the ages, for the food with a comprehensive taste, all pay attention to the “harmony” or “coordination” of the flavor. For wine, even more so. Where the noble banquet, no without wine, the so-called “no wine without seats” is carrying! Therefore, the quality requirements, evaluation, since ancient times have stress. As early as 1200 years ago, the Tang Dynasty poet Du Fu once praised the “red wine” as the “red wine” of Yibin at the time when the book was titled “ Home Huang Tingjian also extremely praise ”litchi green“: ”... ... clear and not thin, thick and not muddy, sweet and not, Xin and not.“ Song Dynasty ”lychee green“ is the Tang Dynasty ”heavy wine“ . This wine can be seen very good taste, clear, thick, sweet, Xin, all show moderate, the poet was dumped, a poem: ”Wang Qidong wine, wonderful for three things. Think color, grief and dignity, every dumping following discretion ... ".