The lack of access to wine in China is largely due to high prices and a general lack of knowledge about wine, along with unfamiliar drinking habits. Additionally, some companies contribute to consumer confusion through misleading marketing and heavy taxation on wine. Here are the common misunderstandings I’ve observed:
First, many people equate wine with red wine, assuming that if they want to drink, it must be red. They often mix it with sweet soda or consume it without considering the right pairing. In reality, white wine is more suitable for those who traditionally enjoy Chinese flavors. When paired with rich Chinese dishes, white wine complements the meal better. Red wine, on the other hand, can clash with spicy, sweet, or seafood-based dishes. White wine also contains essential amino acids, and its natural acidity helps break down proteins, making food more appetizing and enhancing the overall dining experience.
Second, there's a widespread belief that older wines are always better. This has led to a booming market for fake "old" wines, which are sold at high prices but offer little value. Most wines are best consumed within two to three years, and only a very small percentage can age well for over ten years. Currently, China lacks authentic aged wines that meet international standards.
Third, some consumers blindly follow brand names, believing that a loud brand means quality. However, these wines are often mass-produced and may not even be of good quality. Drinking only one type of wine is like eating only one dish—eventually, it becomes monotonous and nutritionally unbalanced. Without trying different wines, you can't truly appreciate your favorite brand’s strengths or weaknesses. By limiting yourself to one brand, you miss out on the diverse pleasures that other wines offer.
Fourth, some confuse wine with spirits like brandy or whiskey. In bars, people often leave half-finished bottles with corks and come back days later, only to find the wine has gone bad from oxidation. Wine typically has an alcohol content of 8% to 14%, while spirits are much stronger. Once opened, wine is exposed to air, leading to rapid degradation. If you don’t finish a bottle, reseal it and store it in the fridge. White wine can last up to two days, while red wine might last a bit longer, but once oxidized, its quality cannot be restored.
Fifth, some mistakenly believe that oxidized wine is the same as aged wine. This is influenced by traditional Chinese rice wines, which often have an oxidative aroma. However, in most cases, oxidized wine is no longer enjoyable and is considered spoiled.
Sixth, some people use red wine as a health remedy, thinking it can reduce the effects of smoking or prevent heart disease. While moderate consumption may have benefits, drinking a glass every day for weeks is not necessarily healthy. It's important to remember that wine is not medicine, and relying on it for health reasons is not advisable.
Seventh, there's a myth that foreign wines are contaminated with bovine blood powder. This is completely false, and such wines have never entered the Chinese market.
Eighth, many believe that wine should be stored at home for long periods. However, most homes lack proper storage conditions—ideal temperature is between 10°C and 15°C. High temperatures accelerate aging, making the wine taste rougher and less elegant. Even a small increase in temperature can significantly speed up the aging process. Temperature fluctuations should not exceed 5°C, and sudden changes can cause the cork to shrink, allowing air to enter and spoil the wine. I conducted an experiment storing a French second-tier wine in a Shanghai apartment with fluctuating temperatures. After just one year, the wine had already started to decline and was no longer drinkable. In warmer climates like Guangdong, the deterioration happens even faster.
Ninth, storing wine in a display cabinet at home can be harmful, especially in dry areas like Beijing. If the cork dries out, air can enter the bottle, causing oxidation and ruining the wine. Proper storage is crucial for preserving the quality of wine, and many consumers are unaware of these important details.
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