How to Drink Huangjiu: Warm, Cool or on the Rocks

Huangjiu is one of the few wines in the world that is traditionally served warm. But warm is only one of the ways. Here is how to get the best from each style.

Warm, the traditional way

In Shaoxing, huangjiu is traditionally warmed before serving, especially in the cold months. Gentle warmth releases its aromas, softens the alcohol and brings out the nutty, caramel notes of aged wines.

How to do it at home:

• Pour the wine into a small jug or a heat-proof bottle.
• Stand it in a bowl of hot water, not boiling, for a few minutes.
• Stop when it feels warm to the touch, around body temperature or slightly above.
• Never boil it, and never heat it directly on the flame: the aromas and the alcohol escape.

Some drinkers add a dried plum (话梅, huàméi) or a few slices of fresh ginger to the jug. The plum adds a sweet-sour note, the ginger a gentle heat. Both are especially good with semi-dry styles in winter.

Cool, the modern way

Younger drinkers in China often prefer huangjiu slightly cool, especially dry and semi-dry styles, which become fresher and crisper. Serve them like a light red wine: just below room temperature.

Sweet styles like Shanniang and Xiangxue are delicious chilled, as an aperitif or with dessert. In summer, a sweet huangjiu over ice, with a slice of lemon or fresh fruit, is a popular modern way to serve it.

Which temperature for which style?

• Dry Yuanhong: room temperature or gently warmed.
• Semi-dry Jiafan and Huadiao: warmed in winter, slightly cool in summer.
• Semi-sweet Shanniang: room temperature or slightly cool.
• Sweet Xiangxue: chilled or on ice.

The glass

Traditionally, huangjiu is poured from a small jug into small cups of porcelain or clay. At home, small cups or small wine glasses work well. A white wine glass shows off its amber colour and lets you smell the aromas of an aged wine.

How much?

Huangjiu is gentler than baijiu, but it is still around 15% alcohol. In China it is sipped slowly over a long meal, cup after small cup, between dishes and toasts.

Always with food

Huangjiu was born to accompany food. Its savoury depth loves soy-braised dishes, roast meats, crab and aged cheese. Serve it with a meal, not on its own.

After opening

Huangjiu is an aged, partly oxidised wine, so it keeps better than a table wine once opened. Close the bottle, keep it in the fridge and finish it within a few weeks. Unopened bottles should be stored upright, in a cool, dark place.

In one sentence

Warm in winter, cool in summer, sweet styles on ice, small cups, and always with food.