When I used to live in South Carolina, my mother-in-law had gotten me a subscription to "Wine Speculator" (sometimes referred to as "Spectator") and they once had an article on Chinese made wines back in 2006. I scanned this, because I could not believe they actually published it. If you cannot open it on your computer, here's my favorite excerpts:
- "Changyu Cabernet: ...notes of cigar box, spices, and mushrooms" - I love mushrooms, but NOT in wine! Ew!
- "Grace Vineyard Cabernet: ...varietal character in it's cherry, tar, and tobacco notes." - Again, Ew!
- "Grace Vineyard Pinot Noir China Premium: ...turns earthy on the palate, with herbal and tobacco flavors and a brackish finish." - awesome, if you like a salty wine. MMMMmm.
- "Grace Vineyard Rose': ...the flavors turn bitter and tinny, with a peach pit character". Peach pits, they're mildly toxic!
- "Beijing Dragon Seal Kuel Hue Chen Chiew: ...with a slight chemical finish" mmmm ... and those are 1959 chemicals!
- "Changyu Vermouth China: ...ginger and beef bouillon aromas are not really appetizing. It's thick and fairly sweet with ginger, beef bouillon and Worchestershire flavors. ...it seems made to be diluted, perhaps with Sprite or tomato juice."