China: The History of Chinese Wine (by justfoodnow.com)

Posted: December 4, 2012 by wynmaker in Oenology
Tags: , , , , , , , , ,
The History of Chinese Wine.

The History of Chinese Wine.

 

I’ve been reading quite a bit about China recently and not only because they’re the second largest economy in the world (and growing very fast) or because some of the unscrupulous amongst them make really large volumes of really bad quality stuff with which they flood the markets of, especially but not only, developing countries. Thing is, not everybody is unscrupulous and not all Chinese are cruel triad-like taskmasters! I would be devastated if my Chinese deli disappeared and it makes my blood boil when I meet people who seem to think that Chinese
food consists only of sweet-n-sour pork, sticky rice or stir-fried noodles. Good Lord, the Chinese were hosting banquets before we even thought of sharing meals and to belittle an entire culture just because a fanatic and his friends stole just over 50 years of their lives is insanity. The reason most of us haven’t tasted or seen upmarket Chinese products is precisely because the Chinese nation is so huge! They simply don’t make enough to export. Yet. They also produce wine (and are currently the fourth largest producer in the world) and even though, at this stage, it doesn’t really compare to the wines of the west (in fact, the tasting I had was pretty darn awful), I’m sure that they will, given time, get there.  In fact, experts seem to think that China can become the next Chile within the next decade! Before I go on (and to prove my point about Chinese food), here’s a recipe for some really good kebabs from the province of Xinjiang where the Uighur people have lived for centuries; the food, like their language has a Turkic touch.
Read on…

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