In the second instalment of our China report, Far Eastern correspondent Robin Lynam investigates the complex world of the Chinese wine market and its potential for foreign and domestic investment. The production and consumption of wine is not exactly new to China. It is possible that grapes were being fermented in the country before the beginning of the T’ang Dynasty in AD 618, by which time it is a matter of record that wine was already being imported in significant quantities from Central Asia.

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