About Grape Wall of China 葡萄围城
Launched in 2007, Grape Wall covers the China wine market. Everything from tastings and winery visits to trade news and ‘Q&8s‘ with winemakers, retailers, critics …
Jia You! Fun Guide to Wine to Asia 2026
Wine to Asia. My favorite trade show. Just one week away. From May 14 to May 16 in Shenzhen. I love this show’s spirit—its quirkiness—and …
World Marselan Day 9: All Systems Go!
The ninth World Marselan Day is this Monday, April 27, but we will be uncorking bottles over the weekend in Beijing, Shanghai and Shenzhen. See …
Hello Ninhao: ‘America’s First Chinese Only Wine Menu’
Chinese restaurant Ninhao in New York has launched what it bills as the first U.S. wine menu focused solely on Chinese brands. Based in Brooklyn, …
Q&8: Meet China’s ‘Driving Winemaker’
Deng Zhongxiang aka “China’s Driving Winemaker” is relentlessly on the road while keeping ten clients in Ningxia happy. From stony fields nestled near the Helan …
Drops of SunGod: Michel Rolland and China
“Focus on the vineyards.” That was the advice Michel Rolland—the wine world’s most famous consultant—gave during a 2012 Shanghai panel called China Wine Revolution. Rolland, …
Q&8: Karl Hauptmann of Chateau Nine Peaks
After establishing wineries in Bulgaria and Romania, financier Karl Hauptmann expanded to China in 2008 by founding Chateau Nine Peaks in Laixi, a city just …
Q&8: Ningxia Wine Pioneer Wang Fengyu
“I firmly believed the eastern foothills of the Helan Mountains would become a renowned wine region. Without that belief, how could I have endured so …
Q&8: China Wine Deep Dive with Shuai Zekun
Shuai Zekun ranks among the keenest observers of the Chinese wine scene. As senior editor for James Suckling, he has not only covered Chile, Argentina, Spain and …
Q&8: Kathleen Burk on her new book, “Wine: A Global History”
Kathleen Burk’s path has gone from a mid-century California farm that grew grapes to writing a 600-page work on the world history of wine. Her …
China Wine Trends | Black is the New White
Call it ‘black is the new white.’ These past few years, we’ve seen more China producers embrace still blanc de noir / “white from black”, …