Every Monday, discover new wines, regions, and ways to understand this fermenting sea.
Munching Vidal Blanc on Keuka Lake, New York
Picture China. Depending on where your from, a collage of pandas, red flags, chopsticks, tea, rice bowls, Mao portraits, and bamboo groves may pass through your mind.
Yup. Vineyards. Since at least 7,000 BCE, China has been making alcohol from grapes. Yet wine remained a fringe product, more an exotic treat for the elite than a mass produced, daily beverage for the masses. It took until 1980 for French wine to crack into China, but public interest only swelled by 2000 with China’s global rise. Production has hovered around 7th place worldwide, sandwiched between Argentina and South Africa at 11.5 million hectoliters. Continue reading
Wayward Wine continues its search for local wine in British Columbia.
So we drive South of Vancouver to Richmond. Rain pours outside. What better way to start a wet day than inside a Cannery museum? Continue reading