SWIRL: This was probably inevitable, given the growing thirst in China for western wines. Some Australian winemakers a
SIWRL: When is a wine ready to drink, or, for that matter, past its prime? It’s one of the great questions in the wine world, and Paul Gregutt has some interesting thoughts on the matter in the Seattle Times. His emphasis is on wines of the Pacific Northwest, particularly Washington, and he finds the cabernets, merlots and even the sangioveses quite worthy of aging. Alas, reading the piece and a long list of Washington wineries, I am reminded of how few Washington labels one sees on the East Coast. Hopefully that will change.
SWIRL: New Zealand’s wine industry is being hurt by oversupply and other factors. While exports are up, prices are down, which, while bad news for New Zealand’s wineries, might be good for American wine drinkers who enjoy the country’s sauvignon blancs and pinot noirs, among other wines. Dozens of small to medium-sized wineries could soon fall into receivership. Read more details here.
The Chinese market is an interesting one, on all counts. I just had a colleague tell me that when he was in China, the way to enjoy wine was by filling the glass completely full. Then, slugging it down like it's a short of vodka. (Forget swirl, sniff, and spit.)
ReplyDeleteWe're living in funny times.
I don't know why the Chinese government allows these illegal activities. Counterfeit wines can cause great danger to a person's health.
ReplyDeleteWest Australian Wine