Ordering wine in Suzhou with my limited Chinese is an adventure.
When the waitress told me the only bottle of white wine, was “mei you le”; a glass of Shui Xiang Guo Se (silver) at 38 yuan, under the heading “Chinese yellow wine” seemed like reasonable value for money. 38 yuan is about AUD$7.20.
I asked if it was good. She told me that some people like it like it, some don’t.
When she brought me the bottle, and left it on the table, I started to regret my decision.
Then I smelled it.
If this had been a western style of wine, I would have sent it back immediately as having been oxidized. I know this wine will hurt me tomorrow.
Or, do I?
Have I been trained to avoid this flavor because of a particular cultural bias, or is there an actual reason for the fear? I must persevere. For science.
Behind the oxidase there is a pleasant caramel flavor, which complements the hot and sour lotus root. Unless it’s the hot and sour which is complementing the wine.
None of the four flavours of dumplings are doing the wine any favours, though. I refill my glass. For science.
My jiaozi are finished and the yellow wine is tasting better, but I think the lotus root and chilli slices are pickled. I’ll take the rest of the bottle with me. Nah. I’m not that drunk, and I can feel the headache starting.
No, the waitress brought me my jumper, which I left behind, and the wine. That’s a sign. We signal to each other for her to put it in a bag. I don’t understand the reason she tied the bag so elaborately, leaving the cap free, until I start walking. I realise it’s for ease of swigging while you walk, and so I do, enjoying the rank beverage accompanied by the fresh evening air.
Sarah Bonnar 