Quote:
Originally Posted by meeera
In the cooking-ingredient context I was referring to Chinese (one being Shaoxing) rice wine, which is very different from sake. Or mirin, which is similar to sake, but still not the same (sweeter - I wouldn't drink it). And neither of them is really "wine" as such (at least, not in my dialect), not being made from grapes or similar berries.
|
I thought Shaoxing was traditionally drunk before the meal, never tried mirin.
You don't need grapes, in the UK we make wine the way the french make food - if it can't get out of the bucket, it's fair game.
Dandelion, Nettle & Elderberry are popular homebrews, a mate of mine used to make Rhubarb wine, well, Rhubarb paint stripper.