Amy Cortese

 

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December 14, 2008

8TH ANNUAL YEAR IN IDEAS

Wine From China


By AMY CORTESE


In May, Berry Brothers & Rudd, England’s oldest independent wine merchant, dropped an oenological bombshell. In its “Future of Wine Report,” it predicted that in 50 years, China would be the world’s leading wine producer. What’s more, noting China’s favorable soil, low labor costs and soaring domestic demand for wine, the authors concluded that China has “all the essential ingredients to make fine wine to rival the best of Bordeaux.”

Don’t laugh just yet. China is already the world’s sixth-largest producer, with some 400 wineries. And it has been making grape-based wine for at least 2,000 years. True, most Chinese wine today is unremarkable, even undrinkable to Western palates. And reports abound of counterfeiting and labeling imported wine as Chinese. But China’s 1.3 billion citizens are developing a taste for wine, which experts say will drive better winemaking. Producers are taking steps to raise quality, too, bringing in wine consultants from Australia, France and other regions. “None of us were drinking wines from Chile or Argentina 50 years ago,” notes Bartholomew Broadbent, an importer and co-owner of Dragon’s Hollow, a winery in China’s northern-central Ningxia Hui region. “Why not China?”

Grace Vineyards, a Shanxi winery complete with a French-style chateau, points to the country’s potential. The Grace Chairman’s Reserve, a Bordeaux-style blend, sells for $60 or more a bottle.


 

                BUSINESS


New York Times Magazine

> Locavestors -  2008 Year in Ideas

> Wine From China, 2008 Year in Ideas


New York Times

> The Crowd Is Anxious

> Buying Underwear, Along With the Whole Store

> Pennies From Many  -   OP-ED

> Wiggling Their Toes at the Shoe Giants

> Italian Makers of Prosecco Seek Recognition

> In Search of Better (and Greener) Building Blocks

> Fractional Ownership Heads to Europe

> Scraping the Sky, and Then Some

> Friend of Nature? Let’s See Those Shoes

> At Sea With A Book to Read, and the Author of It, Too

> Wearing Eco-Politics on Your Sleeve

> DuPont, Now in the Frying Pan

> As the Earth Warms, Will Companies  Pay?

> Can Energy Ventures Pick Up Where Tech Left Off?

> The New Accountability: Tracking the Social Costs

> Private Sector; An Antiwar Chief (and Proud of It)

> Can Entrepreneurs and Environ-mentalists Mix?

> Italian Makers of Prosecco Seek Recognition

> Champagne Beyond the Big Names

> It’s All About Beer, and Independence

> This Glass Is for the Cabernet, That One the Pinot Noir

> Mother of the Bride? Nice Dress

> Outlet Shopping, the European Way

> Savoring Domestic Caviar, Leaving the Guilt on Ice


Daily Finance

> The Real Wall Street: Where Financial Metaphor Meets Architectural Reality


Mother Jones

> The Carpet Cleaner: How a Captain of Industry came to See Himself as a

“Plunderer of the Earth and a Thief,” and How He Changed Course


Portfolio

> Table for One: Hong Kong

> Vino Americano

> Fruited Plains

> Seconds, Please?

> Caribbean Dreams


Business Week

> An Italy Less Traveled

> Where Serious Foodies See What’s Cooking

> Move Over, Beluga

> Underground Treasure


Leite’s Culinaria

> Hog Heaven: Lardo di Colonnata


The American

> Our Very Best Restaurants (According to the French, that is.)


The Daily Beast

> The Vodka Bubble Burst

> Designer Champagne


New York Daily News

> Vintage Greece


Luxist

> An Island of Venetian Culture Opens

> Dining Like Alexander the Great

> Can Champagne  and Hot Dogs be  a Perfect Match?


Edible Manhattan

> Raising Dough

> In the Kitchen with... Joseph Stiglitz

> In the Kitchen with... George Steel, director of the City Opera


Edible Brooklyn

> Entrepreneurial Incubators