Q&A with Damien Shee of Torres China: On regional differences, retail expansion, the wine glut & more
~ By Jim Boyce Is there a wine glut in China? What distinguishes customers in the north from those elsewhere in the country? And what …
Q&8
Chateau Hansen in China: Bruno Paumard pursues wine in ‘Grand Cru style’
By Jim Boyce Inner Mongolia operation Chateau Hansen will soon launch a new ‘Red Camel’ wine that wine maker Bruno Paumard says is made in …
Jancis Robinson Q&A: On China’s wines, Cabernet Gernischt, ‘American Wines’ & more
~ By Jim Boyce English wine writer Jancis Robinson has been visiting China and its wineries for more than a decade, with her most recent …
Gaia Gaja: On Chinese wine consumers, Italian imports, auctions & more
By Jim Boyce Gaia Gaja of Piedmont-based winery Gaja has been to China over a dozen times since her first visit in 2005, including one …
“I’m making a comeback”: New Beijing winery project for Nicolas Billot-Grima
~ By Jim Boyce A thirty-minute chat over coffee and bagels turned into a seven-hour three-bottle-of-wine interview with wine maker Nicolas Billot-Grima in Beijing last …
Dean Hewitson in China: Knowledge, wine market strategy and Mourvedre
By Jim Boyce Dean Hewiston of the eponymous South Australian winery was in town last week and I had a chance to ask him five …
Wine makers in China: Mihalis Boutaris finds a ‘sweet spot’ for grapes in Gansu
~ By Jim Boyce Shandong, Ningxia, Xinjiang, Hebei, Yunnan. A short list of spots where people are pinning their hopes for the future of China’s …
Family man in Beijing: Miguel Torres on Parker, Cava and Chinese vineyards
By Jim Boyce Family is a key theme — perhaps the key theme — when it comes to Spanish winery Torres. Though a huge operation, …
Gerard Basset to China sommeliers: Your job is sales
~ By Jim Boyce “The sommelier is a salesman, but some [in the business] do not like this,” said Gerard Basset to several hundred people, …
Head of the glass: Professor Ma Huiqin on teaching wine appreciation in China for 10+ years
~ Professor Ma Huiqin started a wine appreciation course in 1998 at China Agricultural University in Beijing. Except for a three-year break, when she was …