Huiqin Ma

By Huiqin Ma Chinese consumers buy nearly nine times more red wine than white wine. One common explanation is that the color red denotes good …

By Ma Huiqin (The translation below first appeared here. The original interview in English is here.) 我的朋友Jim Boyce在3月5日采访了英国的葡萄酒大腕Jancis Robinson 原文见：http://www.grapewallofchina.com/page/3/，我的两个三年级的本科生赵丹和刘茜做了翻译，我对文稿进行远不完美的审阅和校对，我想这样的交流有利于我们跨过语言的障碍，倾听不同的声音。 昨晚，我在北京港澳中心瑞士酒店的Flow休闲吧对来自英国的著名葡萄酒作家简妮丝·罗宾逊（Jancis Robinson）进行了短暂的访谈。罗宾逊女士拥有一个广受欢迎的葡萄酒网站（Web site），她还为《金融时报》每周撰写一篇专栏，负责《牛津葡萄酒词典》的编辑工作，并且和另一位世界知名的葡萄酒作家休·约翰逊合作撰写了《世界葡萄酒大全》一书。 问：在本次访问中国期间，您在葡萄酒领域发现了什么变化吗？ 答：这是我第三次来中国，三次访问分别在2002、2003和今年。我有点失望，因为在我看来中国葡萄酒的品质并没有进一步的提高。酒在风格上仍是波尔多一般葡萄酒的稀释版，而这种类型的酒是目前世界上最难卖的。 …

By Huiqin Ma Campbell Thompson of The Wine Republic was a recent guest lecturer in my Wine Culture and Appreciation course at China Agricultural University, …

By Ma Huiqin Here is a Chinese translation of the article “Taste test: Uncorking nine Chinese wines in Beijing“, which saw Lawrence Osborne and James …

By Huiqin Ma My friend and wine maker Charles was stopped at Yantai airport in Shandong Province last week. The reason: security found more than …

By Huiqin Ma I attended a grape workshop in Tianjin in November that drew many international experts. Like most such academic meetings, the workshop involved …

– By Huiqin Ma For most foreigners, it is difficult to understand why the taste of chou doufu (fermented bean curd) and pi dan (“thousand-year-old egg“) are …