Chinese wine – level 3
China has a major business for wine, especially for reds, and it is still growing; however, its own wineries had to battle an image problem with buyers wary of their quality against bottles from other countries.
In recent years, the situation has changed with winemakers trying to find grapes that can represent the country. Ian Dai, 33-year-old winemaker, quit a university in Sydney, Australia. and he found his passion in wine. His goal has taken him to the desert hills near the Mongolian border, and he has determined to find how different regions of wine taste.
Dai is experimenting with less processed ways of making wine, staying away from changing the taste by adding yeast or adjusting the acidity when the wine ferments. Dai is proud of his wine brand, as the first set only sold around 500 bottles in 2018 to 2019; however, a year later, that number jumped to over 20,000.
China’s modern day winemaking dates back to the 1980’s, when French businesses put money into wineries. By the 2000’s, Chinese wine had improved in quality, thanks to a focus on growing healthier and riper grapes.
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