Wine and Chinese
In 1990’s was 30,000 hectares (74,130 acres) wines in China, whether native or of European or American origin. The wine is cultivated in north- western Sinkiang Province, north of the Yantai region, and beside the great Wall near the Liao River. The wines produced are red, white or rosés. They may be dry, sweet or sparkling. For instance, the Tsinghao and Shefu grape varieties, grown on the same latitude as Gilbraltar, produce wines which resemble Sherry or light Port. Experimental viticultural stations are being established in China. The French firm Rémy Martin has been working with the Tianfin Commune since 1970 to produce a mellow white wine called “Dynasty. It is a blend variety with the reassuring name ”Eye of he Dragon”. Another wine with a quite a good reputation is called ”Great wall”.
The favourite wine of the Chinese is made not from grapes but from rice. Shafohsing, also known as “Yellow wine”, is obtained by fermenting high-gluten rice with fruit wines. The alcohol content is higher the grape wines- between 15° and 19°. It is drunk mainly in the provinces along the Yangtse River.
