THATS THE FUCKING POINT

To start off, some facts:

-White wine is made from sweet pulp inside of the grape (minus the seeds).

-Red wine is made from both the skin and the grape (and the seeds and stems…sometimes? Can’t remember).

-Tannin is the substance found in red wines, coffee, dark chocolate. Tannins are responsible for the bitter taste in those foods.

-Tannins are found in the skin of the grape, as well as the seeds and the stems. Therefore, most red wines will have tannins, versus most whites will not have tannins.

-Red wines vary in level of tannins, depending on variety of grape, climate, and fermentation process. Pinot noir tends to be very low tannin. Shiraz/Syrah, choice of poison for our beloved brunette surgeon, is very heavy on the tannins.

-Some white wines (most commonly Chardonnay) are aged in oak barrels instead of metal containers. Oak barrels have tannins, which seeps into the wine during the fermentation process. That’s why Chardonnays tend to be “drier” aka it has tannins.

-White wines like Sauvingnon Blancs are usually fermented in steel barrels (aka no tannins. Aka usually very fruity and light and sweet).

Your ability to taste tannins is genetic.

There is a genetic marker determining whether your taste cells are sensitive to tannins.

Basically two people can drink the exact same wine and have wildly different reactions because: 1. Person A can’t taste tannins, so they taste the actual wine flavor. 2. Person B can taste tannins, and that tends to overpower ALL the other flavors in the wine. Basically all they taste is tannins and none of the wine.

I am super tannin sensitive, so if I drink a wine like Cabernet Sauvignon (very tannin heavy, aka “very dry”, it tastes like bitter ethanol alcohol to me, whereas my best friend can’t taste tannins so the same wine is maybe a little bitter but they can actually taste the grape and different flavors. To her, a wine like Sauv Blanc is too sweet, tastes like sugar water. But to me it tastes good.

So unless it’s the taste of the alcohol or all wines you hate, chances are you might hate the taste of red wine, especially the heavier red wines, because taste the tannin overpowers everything else. And all you taste is bitter bitter ethanol bitter more ethanol. 

More tannin info: -Tannins bind to fat.

-This is why tannin heavy wines are recommended with fatty foods (Shiraz and steak). Whenever you eat food with high fat content, the fat builds up on your tongue. A sip of red wine will bind with the fat on your tongue and clear it away. That’s why the sip of wine between bites of fat heavy foods is considered a palate cleanser.

-By that logic, this is why white wines are recommended with low fat foods, like fish. Salmon is fattier than most fish, which is why Chardonnay (tannin heavy white wine) or Pinot Noir (low tannin red wine) is recommended with salmon.

-People who are sensitive to tannins can drink tannin heavy red wines with fatty food and generally the wine won’t taste gross. The fat on your tongue (from that steak) will bind with the tannin and neutralize the tannin taste. Aka the only time I ever drink Cabernet Sauvignon or Shiraz is with a steak or heavy, creamy pasta. Aka never bc I don’t often eat either.

-The reason dairy helps coffee taste better is because the fat in milk/creams binds with the tannins in coffee and neutralizes the bitter taste. This is why people who can’t taste tannins can generally drink coffee black without milk (sugar is a different story). It’s also why almond milk in coffee is the worst idea (almond milk is already bitter and has no fat).

More wine facts: -90% of the “aromas” of wine are marketing BS

-You know the labels that say like “cherry with a hint of blackberry?” There’s no real way to infuse cherry or blackberry into grape wine without screwing with the fermentation process. It’s all created by the wine marketing industry to sell you win. Sometimes if you smell cherry before you drink the wine, you might taste it in the wine (because majority of flavor comes from smell). Or if you think there is cherry flavor in the wine, your brain can trick your taste buds into tasting it.

-The only true flavors found in real grape wine are grapes (obviously), oak/earthy flavor (the barrels), vanilla (barrels, oak sticks), tannins. (There are a few others but can’t remember. I think maybe cinnamon?).

-People’s perception of wine often affect how good it tastes to them. Social psychology studies show that people will rate the exact same wine differently if they’re told the wines are different in price. (They rated the more expensive wine as tastier).

OP: Why couldn’t traditional Chinese Yinpiao银票/silver drafts be forged if they were merely slips of paper? (cr大明宝钞，渐越)

Traditional Chinese yinpiao/silver drafts were paper vouchers issued by private banks starting from the Song Dynasty(960–1279). People could exchange these slips for physical silver at bank branches across the country.

Silver drafts were made in multiple copies with matching serrated seal edges. One copy went to the customer and others stayed at the bank. All edges had to fit perfectly together to withdraw silver. The unique split edge marks were almost impossible to copy.

This mechanism is known as qifeng骑缝 (split-joint seal) in China. It first originated in the Western Zhou Dynasty (1046–771 BC). The Rites of Zhou records that contracts were written on bamboo or wooden slips in duplicate. Notches and marks were carved in the middle before splitting the slips, with each party keeping one half. The two halves would be matched by their notches for verification.

During the Spring and Autumn and Warring States periods (770–221 BC), this idea evolved into hufu虎符/tiger tally tokens. A military tally was split into two pieces with identical inscriptions carved along the split edge. Troops could only be deployed if the patterns and characters on both halves perfectly aligned, serving as a metal version of the split-joint anti-counterfeiting system.

The technology matured in the Tang Dynasty (618–907). Government documents and private contracts commonly used split-joint seals stamped across the dividing line. The Chinese character "hetong合同" (contract) was written across the middle before the paper was torn apart, so the complete characters would only appear when the two halves were put together. This split-coupon system was later adopted for Song Dynasty (960–1279) jiaozi paper money and yinpiao/silver drafts of the Ming and Qing dynasties (1368–1912).

Official Song dynasty paper money (Jiaozi交子) was abolished in 1107. Private silver drafts issued by Qing-era piaohao票行 (ancient exchange banks) vanished completely in 1951, hit hard by modern banks and currency reforms. Nowadays silver drafts no longer circulate as currency. Their collectible value depends on their rarity and physical condition.

First they were called "chirographs", but later the word "indenture" (in its earliest meaning as just a legal document of any kind between two people) came to be used, originating from the practice of a contract being written twice on a single piece of parchment and then cut in half with serrated edges (as in dent, "teeth" -> indents -> indenture) in order for each party to take one half, so they could later piece them together and verify that there had been no forgery -- same as the Chinese silver drafts!

(Charter of the Clerecía de Ledesma, 1252, showing the serrated indents at the top -- presumably they are cutting rather than tearing because they're using parchment, which I expect is much harder to tear than wood-pulp paper like the Chinese were using)