The China Wine Syndrome

From Michael Veseth's Grape Expectations

I've never tasted Chinese wine, but that's going to change quite soon. I have two bottles, both hand-carried from China by my former student Brian West. One is a 1999 Cabernet Sauvignon from China's oldest winery, Changyu (founded in 1892). The other is a 2003 Tasya's Reserve Cabernet Franc from what many people say is China's best winery, Grace Vineyard (or Shanxi Grace Vineyard to differentiate it from a Japanese winery with the same name -- Shanxi is the region of China where Grace Vineyard is located).

I have heard a lot of stories about Chinese wine -- about how bad it is, how prestige-seeking Shanghai yuppies mix expensive first growth Bordeaux with Coca Cola and of vast vineyards in China that threaten to flood world markets with cheap wine (as Chinese exports have flooded some other markets already). The prospect of drinking Chinese wine for the first time gave me an incentive to see what I could find out about the Chinese wine industry and market. Here is a brief account of what I have learned.

The complete article is available at Michael Veseth's Grape Expectations

Now, Super-wine to boost your lifespan

London, Jan 8 (ANI): The health benefits of wine have since long been known, but now fans of the fruity cocktail may have something new to cheer about, for Chinese scientists have made a wine made from genetically engineered grapes which might help boost the drinkers longevity.

Yuejin Wang and colleagues at the Northwest Agricultural and Forestry University in Yangling, Shaanxi province, China, have produced a grapevine six times richer in resveratrol the compound in red wine associated with health benefits.

The researchers made the wine equipped it with an extra gene from a wild Chinese vine, reports New Scientist.

Vitus pseudoreticulata has an unusual variant of the stilbene synthase gene, which triggers resveratrol production.

The team plans to make wine from the GM (Genetically Engineered) vine, although their major goal is to make grapevines more resistant to fungus, which is kept in check by resveratrol. (ANI)