On May 28, Xinya College invited Professor Ma Huiqin from China Agricultural University to its Collective Talks, during which she shared her reflections on life through wine tasting. The session was hosted by Professor Mei Ciqi, Dean of Xinya College, and attended by over 50 students from within and beyond the College.

As an opening remark, Professor Ma shared the inspiration that wine has brought her. She mentioned that as people grow, they often gradually neglect their bodies' authentic needs, whereas wine tasting allows one to refocus on the body's genuine reactions: whether one enjoys a particular acidity or whether it brings pleasure. She pointed out that a deeper understanding of the body helps us eat better, live better, and perceive the world more fully; meanwhile, wine tasting and similar joyful moments in life enhance well-being.

When discussing "what makes a good wine," Professor Ma outlined three levels of criteria. The first keyword is "correctness," meaning the absence of obvious flaws and the presence of basic qualities that align with most people's biological preferences. The second is "complexity," referring to rich, layered flavors that unfold progressively, much like good music, films, or cuisine. Finally, "character" and "distinctiveness" are also important. A truly great wine, beyond its complexity, must also possess the quality of "restraint," being neither flashy nor boisterous, which makes it all the more intriguing.

Regarding wine tasting, Professor Ma provided a systematic introduction from three dimensions: observing the color, smelling the aroma, and tasting the wine. Precise terms like "pale lemon," "ruby," "garnet," and "brick red" can be used to describe the color. She suggested observing the wine's clarity, brightness, and depth of color, as such information helps identify the grape variety, the wine's age, and even the winemaking techniques. As for aromas, berry, floral, and citrus notes are common in wine. Beginners need not force themselves to identify all the aromas at once; instead, they can start by capturing one or two of the most prominent notes and gradually develop their olfactory sensitivity. When it comes to tasting, she divided the palate experience into the attack, the mid-palate, and the finish, likening it to listening to a piece of music—a good wine should have a clear opening, a rich development, and a lingering coda. She also mentioned that wine tasting requires attention to the balance across multiple dimensions, such as acidity, tannins, body, sweetness, and alcohol level. The finesse of the tannins directly impacts the smoothness of the mouthfeel, while the length of the finish is often considered a crucial indicator of a wine's quality. Professor Ma emphasized that these tasting techniques are merely "tools." There is no need to feel discouraged for not remembering technical jargon or failing to detect certain aromas, nor should one force oneself to like a flavor one does not enjoy. The purpose of wine tasting is not to show off knowledge or sophistication, but to use wine as a medium to connect with one's own senses and to learn to respect one's physical responses.

Professor Ma then shared her insights into the differences between Chinese and Western drinking cultures. She noted that Chinese liquor culture is rooted in qu (fermentation starter) culture, relying on microbial amylases to convert grains into alcohol, which results in complex and diverse aromas. In contrast, Western spirits culture relies on plant amylases produced during grain germination, yielding a relatively pure flavor profile that often requires methods like oak barrel aging for enhancement. This difference also extends to culinary structures: Western cuisine uses relatively simple seasonings, with alcohol playing an important role in enhancing flavors and complementing the meal. In contrast, Chinese cuisine features a rich variety of seasonings and complex cooking techniques, making alcohol primarily a social lubricant.

In addition, Professor Ma introduced the current state of China's wine industry, mentioning the growing prominence of wine regions like the Helan Mountain's East Foothill in Ningxia, and increasingly well-known brands, like Yunnan Red. She also pointed out that the industry currently faces challenges of rigid standardization and homogenization, with many traditional varieties and techniques being marginalized by commercialization trends.

Finally, Professor Mei pointed out that Professor Ma's sharing was not just about wine but also about the perception of life, cultural comparison, and forms of education. He expressed his gratitude to Professor Ma for bringing the classroom to life in such an inspiring way, emphasizing that education should not merely be the transmission of knowledge but should return to communication, to ideas, and to mutual inspiration and fun.