By Jim Boyce
Li Demei — who teaches at Beijing University of Agriculture, consults to wineries aound China, is active as a wine writer, judge and industry association member, and is a contributor to this blog — has a book out. It provides a Chinese perspective on wine and draws on Li’s extensive experience, from school, field and cellar to wine contests, tasting rooms and restaurant tables.
This is a glossy tome, with plenty of photos, and sections that cover everything from the way wine is made to how use a corkscrew. And the Beijing launch, last Friday in Pudao Wines, included tastings of wines from Ningxia’s Helan Qing Xue, where Li consulted on the award-winning Jia Bei Lan, to Bordeaux’s Chateau Palmer, where he was an intern, tying together two key parts of his life.
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