I do a lot of Chinese cooking, and normally I use sherry. However, when
I can get it, I try to use Shaoxing, which is a Chinese rice wine. I
can't tell the difference usually; I just like to use "authentic"
ingredients when I can.

Shaoxing tastes very, very much like sherry, and, given the notably
different ingredients, I'm wondering why this is. Anyone have any insight?

On Monday, November 17, 2014 10:09:26 PM UTC-8, Travis McGee wrote:

> I do a lot of Chinese cooking, and normally I use sherry. However, when
> I can get it, I try to use Shaoxing, which is a Chinese rice wine. I
> can't tell the difference usually; I just like to use "authentic"
> ingredients when I can.
>
> Shaoxing tastes very, very much like sherry, and, given the notably
> different ingredients, I'm wondering why this is. Anyone have any insight?

The nutty flavor of sherry comes from exposure to oxygen during aging; perhaps Shaoxing is similarly exposed. To me, Shaoxing is more like sake than
it is like sherry.

On 11/18/2014 1:14 AM, wrote:
> On Monday, November 17, 2014 10:09:26 PM UTC-8, Travis McGee wrote:
>
>> I do a lot of Chinese cooking, and normally I use sherry. However, when
>> I can get it, I try to use Shaoxing, which is a Chinese rice wine. I
>> can't tell the difference usually; I just like to use "authentic"
>> ingredients when I can.
>>
>> Shaoxing tastes very, very much like sherry, and, given the notably
>> different ingredients, I'm wondering why this is. Anyone have any insight?
>
> The nutty flavor of sherry comes from exposure to oxygen during aging; perhaps Shaoxing is similarly exposed. To me, Shaoxing is more like sake than
> it is like sherry.
>

Interesting, perhaps this is just a matter of individual perception. I
do know that the two smell a lot alike to me, and the taste is very
similar. I don't detect a lot of resemblance to sake, but who am I to say.

I do know that a number of Chinese cookbooks that I have looked at will
either directly specify sherry, or say that it can be used as a
substitute for Shaoxing.

I think I'll try to find the address of a place that produces Shaoxing,
and write to them. I might get lucky and get a straight answer.

On Tuesday, November 18, 2014 4:15:02 PM UTC+10, wrote:
>
> The nutty flavor of sherry comes from exposure to oxygen during aging; perhaps Shaoxing is similarly exposed. To me, Shaoxing is more like sake than
> it is like sherry.

The "nutty" in sherry is from acetaldehyde, http://en.wikipedia.org/wiki/Acetaldehyde which is produced by partial oxidation of ethanol by the yeast floating on top of the sherry during aging. Acetaldehyde levels in Shaoxing wine look like they're much lower. However, there's plenty of benzaldehyde and furfural, which should also give a nutty flavour.

http://en.wikipedia.org/wiki/Benzaldehyde
http://en.wikipedia.org/wiki/Furfural

On stuff in Shaoxing wine: http://onlinelibrary.wiley.com/doi/1...416.x/abstract

On Mon, 17 Nov 2014 22:14:57 -0800 (PST),
wrote:

> On Monday, November 17, 2014 10:09:26 PM UTC-8, Travis McGee wrote:
>
> > I do a lot of Chinese cooking, and normally I use sherry. However, when
> > I can get it, I try to use Shaoxing, which is a Chinese rice wine. I
> > can't tell the difference usually; I just like to use "authentic"
> > ingredients when I can.
> >
> > Shaoxing tastes very, very much like sherry, and, given the notably
> > different ingredients, I'm wondering why this is. Anyone have any insight?
>
> The nutty flavor of sherry comes from exposure to oxygen during aging; perhaps Shaoxing is similarly exposed. To me, Shaoxing is more like sake than
> it is like sherry.

I agree, but maybe it's a matter of genetics (as with cilantro) rather
than pure flavor. <shrugging>


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 2014-11-18, Travis McGee > wrote:

> Shaoxing tastes very, very much like sherry, and, given the notably
> different ingredients, I'm wondering why this is. Anyone have any insight?

If I were you, I'd stick with a good sherry. It's very difficult to
find a good Shaoxing. Most are rotgut offerings that cost about $3
per 750ml bottle. I've only found one good Shaoxing and that was at a
small Thai mkt in Berkeley and that was many yrs ago.

nb

"notbob" > wrote in message
...
> On 2014-11-18, Travis McGee > wrote:
>
>> Shaoxing tastes very, very much like sherry, and, given the notably
>> different ingredients, I'm wondering why this is. Anyone have any
>> insight?
>
> If I were you, I'd stick with a good sherry. It's very difficult to
> find a good Shaoxing. Most are rotgut offerings that cost about $3
> per 750ml bottle. I've only found one good Shaoxing and that was at a
> small Thai mkt in Berkeley and that was many yrs ago.


I used to buy it in Chinatown in LA when I'd do a grocery run every few
months. It's OK but I found I really like a dry sherry instead which is
also cheaper. It is not authentic but I think it just tastes better. I
could not possibly tell you the brand because the entire label was in
Chinese. I do remember it had a blue label and a butterfly on it.



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