As you know a liquid, which is believed to be wine, was unearthed by Chinese archaeologists along with a pot of soup. While we’re waiting for tests to identify the findings, all we can do is speculate.
The discovery will shine a light on the eating habits and the culture of the Warring States Period (475-221BC). I am curious about their eating habits, but I wonder if we’ll ever find out the most important question: Did the Chinese back then ever know how tasty it is to pour a great wine into a soup and let it work its magic?
The sealed bronze cooking vessel and the liquid were dug up near the ancient capital of Xian when a tomb was being excavated to make way for an extension to the local airport.
When it comes to the broth in my cooking vessel, I ‘m particular. I always uncork and pour in the Geyser Peak Sauvignon Blanc with its grapefruit, grassy flavors and kick of jalapeno. (Of course any quality bottle with these bright flavors and spice will do.) Don’t let your budget-cutting find its way into your soup. If you pick a pour wine it will throw the flavors off.
While we’re waiting to hear the results from the Chinese archaeologists, why not give the soup-wine connection a go and report back.