I recently watched a great documentary about the wine industry (Red Obsession) and it had some great stories (among others) about how China's demand for wine will far exceed output in the coming years.

As such, there are a number of "Chateaus" in China that are producing some interesting vintages. One particular vintage won a gold medal at the Decanter awards.

After viewing, I became quite interested to try some of China's prized wine...at least to try something new.

One producer in particular, He Lan Qing Xue�s Jia Bei Lan 2009 Cabernet sounds interesting, however - they don't export to the US!

Anyone know someone in China - a friend, concierge, goods service - that would ship to the US?

Thanks!

http://www.ft.com/intl/cms/s/2/c82ec...#axzz2mW0Um12I

That's amazing. Hopefully Chinese producers will take up the excess demand so the Western stuff doesn't skyrocket in price.

Keep in mind, the Chinese are happy to spend $500 a bottle for Yao Ming's Napa Valley Reserve Cabernet, which is about $400 more than comparable Cabernets sell for - so they probably have more money than sense in this regard.

The article mentions that the Chinese are only into red wine for linguistic and cultural reasons - why is this?

They're going through their "have money & think that's what you do, but don't know anything about wine" phase like Japan did in the 1980's and Korea did in the 1990's?

Personally, having tried a dozen or so Chinese produced wines, I wouldn't even try putting it down the sink. It's possibly good for degreasing motorcycle chains though.

Went to a business meeting the first time I came to China, they opened a bottle of 500 USD bottle of wine.

One guy put cola in the wine.
One guy put a cube of sugar.
Another just chugged his.

Then they mocked me for wanting to let the wine breath and kept trying to fill the glass to the brim.

Things are slowly changing - these days more and more people understand. Its the new rich that does this because they are supposed to like wine because the "cultured" drink wine.

I always cringe because the local wine stores do not have refrigeration and keep full bottles by the window in direct sunlight. The inside of their stores are 30 plus degrees Celsius in the summer and frigid in the winter.

Wine culture has a long way to go here in a third tier city in China but it is improving.

<sound of Gfunkdave falling to the floor senseless>

I'd actually heard of the first (cola) but not the sugar. The conspicuous consumption among nouveau riche there is mind blowing. Though I suppose it's not much different than what new money does anywhere else...

Which wine was it, out of curiosity?

Wow that is a great story. I would have been completely caught off guard if I was there.

At the same time, while Chinese wine consumers might have a bad rep, I'd hate to pass that judgement on the producers until I at least try a bottle.

They let you savour the wine? My waitress just put an ice cube and some fruit in my glass anyways even though I refused. The wine was a Haut Brion.... Sadly, many also feel that sediment in a mature bottle = wine gone bad so they pour it out but keep the empty bottle for resale.

Red - Happiness, prosperity (wedding)

White - funeral mourning

To take away the "dryness" of most red it is mixed with Coke and/or other fruit juices.

IMHO most Chinese cuisine is best paired with whites.

Ah interesting, thanks.

I think most Asian cuisines are better with whites. Perhaps it's the lack of cheese/dairy?

It's the seafood. I prefer reds with roast duck, braised knuckle Shanghai style and west-China dishes such as cumin lamb/goat.

Or more accurately, I prefer anything that is not ruined by turning it into a pseudo-sangria.

It is the balancing between the seasoning and the wine.

I was asked to recommend a "red" wine to be served at a wedding by host family who were super-superstitious; with many western guest who were educated in the art of wine with a palate to match. My reply: red food colouring.

Yes the seafood definitely play a major part.

I agree with you about a good red with duck and western Chinese lamb/goat/mutton.

I am still withholding judgement about SH braising style pairings.

Wanted to revisit this.

Does anyone have any friends or connections to someone in China? I would LOVE to get in contact and get them to ship me a bottle. Obviously I'dpay for their efforts