Xiangxue

Sweet huangjiu is made with the linfan method, in which the steamed rice is rinsed with cold water. During brewing, alcohol is added instead of water, which interrupts the fermentation and leaves a large amount of sugar in the wine. The result is fresh, sweet and full-bodied.

Fragrant snow

Its name, 'fragrant snow', refers to its pale colour and its fragrance. Xiangxue is the dessert wine of Shaoxing: rich, sweet and aromatic.

Why it is the strongest

Because a spirit is added during brewing, xiangxue is not only the sweetest of the four classic Shaoxing styles but also the strongest. The spirit stops the yeasts early, so much of the sugar from the rice stays in the wine.

How to recognise it

On the label look for 香雪 (xiāngxuě) or the sugar class 甜型 (sweet). The wine is pale gold to light amber, with honeyed, floral and rice aromas and a long, sweet finish.

How to taste it

Serve it chilled, in a small wine glass, as you would a dessert wine. It is also delicious over ice in summer.

For European palates

It sits somewhere between a Moscato passito and a sweet sherry: a lovely way to end a dinner with Chinese or European desserts.