唐代社會經濟空前繁榮，因此飲茶、飲酒等逐漸蔚成風俗，並且成為人們生活中不可或缺的一環；著名詩人如李白、杜甫、白居易及元稹等在詩文中常提及各地名酒，同時亦有不少詩文提及酒的釀造時間及方法，足見酒已經成為詩人生活中不可或缺的一部分。本文對於唐代酒的種類，以及製麴、投料、發酵、濾酒、加熱處理等，酒類的釀造技術加以論述。此外，由於唐代飲酒之風盛行，不論皇室貴族、文人雅士，乃至於販夫走卒均常飲酒，因此在詩文等相關資料中，有不少對於酒肆的記載，所以本文據相關資料，並結合當地的經濟情形，對各地酒肆的分佈加以探究。

The unprecedented prosperity of Tang Dynasty in society and economy led to the gradual development of tea and wine drinking, which has become a part of people's lives then. The famous poets, such as Li Bai, Du Fu, Bai Juyi, and Yuan Zhen, often mentioned in their poetry about famous wines everywhere and their brewing time and methods. It shows that the wine has become an indispensable part of the poets’ life. This article discusses the types of wines in Tang Dynasty, and their curing, feeding, fermentation, wine filtering, heat treatment, brewing techniques, etc. In addition, due to the prevalence of wine drinking in Tang Dynasty, it is found many wine shop records in the poetry and other related materials, ranging from the living of the royal family, refined scholars, and even the common people then. Therefore, this article explores the wine shop distribution, based on the relevant information combined with the local economic situation then.