How can I sell my wines in China? Part 4
– By Dan Siebers This is part 4 of 5. See also part 1, part 2 and part 3. In part 3, I discussed some facts about …
Oliver’s twist: A new way of looking at Aussie wine
– By Jim Boyce Thanks to the persistence of Adam Steinberg at ASC Fine Wines, I attended the media tasting with Australian wine guru Jeremy …
Tasting time: Beijing
– By Jim Boyce December 5, 7-9 PM, Aperitivo (RMB100) Zonin tasting, with Maura Marciante of Zonin, by Torres China; RSVP with Sophie Sun (5165-5519, …
Taste and sensibility: the wine threshold in China
- 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 …
The Wine Bank: Deposit cash, withdraw Aussie vino
Before going to Flo for lunch last week in Beijing, The Flash and I visited The Wine Bank next door. The defining features are 14-foot …
How can I sell my wines in China? Part 3
– By Dan Siebers This is part 3 of 5. See also part 1 and part 2. In part 2, I discussed some anecdotal evidence …
Ready to drink: Now is the time to enjoy wine in China
– By Campbell Thompson Grape Wall of China looks at this country’s wine market and how it differs from other countries. In doing so, it …
How can I sell my wines in China? Part 2
– By Dan Siebers This is part 2 of 5. In part 1 of this series, I introduced some general issues producers should consider when entering …
Go East: China Wine Tours to start in March
By Jim Boyce China Wine Tours will bring its first official group to the Middle Kingdom this March for a 13-day itinerary that takes in …
Tasting time: Beijing
- By Jim Boyce Note: It’s always best to double-check the details with the event organizers. November 28, 7 PM, Loong Bar – JW Marriott (RMB150) Taittinger …