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Rice Wine
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Known
colloquially as "yellow wine,"
rice wine is a
rich-flavored liquid with a relatively low
alcohol content that is made from fermented
glutinous rice or millet. Aged for ten years or
more,
rice wine is used both in drinking and
cooking. Since ancient times, the best and most
famous
rice wines have come from Shaoxing in the
Zheijang province. (If you can't find
rice wine
listed in the ingredients section of a Chinese
cookbook, try checking under "S").
Rice wine can
be found at Asian markets - steer clear of the
ones marked "cooking rice liquor" or "wine for
cooking" as these do not have the sweet taste of
authentic
rice wine. If you do need a
substitute, pale dry sherry is acceptable, and
preferable to either sake (the Japanese
rice wine) or any other cooking wines. At home, store
the
rice wine at room temperature, preferably
out of the light.
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