Chinese wines' potential uncorked in Australia

A pleasant alternative

Michael Tamburri, Ann Marie's father and former chair of the International Wine and Food Society's Asia-Pacific zone, said marketing Chinese wines to Australian consumers is a crucial step in the expansion of the Chinese industry.

Varieties like marselan that go beyond the strong, heavier styles of cabernet and shiraz that are popular in Australia, could gain a foothold if appropriately priced.

"They (buyers) shouldn't think they're going to get an Australian wine, they've got to think traditional, very well-made Chinese wines," he said.

He also praised Chinese white wine varieties as "very good". "They're very fresh and modern. White wine can be a little bit more delicate, a little softer, easier, and it goes well with all foods, especially Asian cuisine," Tamburri said.

Gaining international exposure for Chinese wines will require winemaking regions like Ningxia to attract tourists to witness the impressive development of the sector, he added.

"China is the best place in the world to see all of that … Their vineyard management, nothing compares to it," he said, citing the example of how Ningxia grape growers bury their vines in the ground every winter to shield them from the extreme cold.

"It's an incredible practice, but also an incredible story," he said.

Giordano from Hunter Street Hospitality said compared with Australian cabernet wines, those from Ningxia often have a slightly more restrained style, with firm structure, freshness, and excellent aging potential.

"While they remain distinctly Chinese in identity, they are increasingly demonstrating the precision, complexity, and sense of place expected of the world's leading wine regions," he said, adding that Sydney, one of Australia's most dynamic dining and wine scenes, is an ideal city to introduce emerging wine regions.