Glass of Snake Wine Anyone?

Yesterday was the beginning of a new year in the Chinese lunar calendar and thus heralded the year of the snake according to the Chinese zodiac. The zodiac has twelve animals and whatever animal year one is born in it is thought that they portray some of the traits of the year that governs them.  People born in the year of the snake are said to be acute, aware, proud, viscous, cunning, intelligent and quick thinking.

In many cities in China and some in Hong Kong, people drink snake wine. This is not only at a time when they are bringing in the New Year, but all through the year and no matter what year it is. Snake wine is said to have medicinal traits and is used to treat a wind range of ailments that benefit anything from overall health to sexual performance.

Snakes have long been thought of as having health benefits by, not only the Chinese but by many across Asia. There are still traditional snake restaurants in both Hong Kong and China and the meat of the snake is mostly eaten in winter as it is regarded as one that will warm you internally. In 2011 I had a snake and wine pairing dinner where we paired a range of snake dishes with an array of Beaujolais wines.

I must say I am not particularly partial to eating snake, nor am I particularly partial to snake wine. The first (and only) time I tried snake wine was on Hainan Island, China whilst there on holiday and, as one does after a few too many local beers, decided to indulge and see what this visually-awe inspiring drink offered.

Aside from the actual fear itself of drinking something that looks more like it belongs in a museum or in a taxidermists the drink is also not so great! I think my unbridled fear overrode the ability to taste much as it’s psychologically something that is hard to swallow. Additionally, as it’s made from ‘rice wine’ (grain alcohol) it’s strong in terms of alcohol and in terms of potency. It’s equitable to the psychological feeling of swallowing the worm in a shot of mezcal tequila.

However, as the snake (either one large on or in this case many smaller ones) is left to steep in the rice wine for many months, it’s really only the extremely brave or the extremely stupid that I can recommend giving it a go to. A trait of tourists is to embrace local customs when in a foreign land and, if you want to give it a go while in Hong Kong or China, be my guest – but just remember, it’s a bit like not looking down before a bungee jump, it’s easier to stomach if you are not looking at the bell jar of pickled snake as you swallow!