The tropical boom
The new 2025 Beverage Trends report from Flavorman has warned the world about the upcoming “tsunami of popularity” for the wines with tropical fruits in their flavor profile. Therefore, we suggest that this year’s route of a conscious wine tourist should be laid to the countries with a tropical climate and more or less developed winemaking. To start with, we are offering an online trip to Asia: let us get to know the WTA award nominees, and vote for the best ones.
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India. The road to Maharashtra
As soon as the Flavorman research results had been released, Indonesia forthwith came to mind with its fruit wines made from mangosteen or lychee, or India, where even wines from international varieties acquire exotic tones. However, in the Indian vineyards, only 1.5% of the grape harvest is used for production of wines. In general, the total area of vineyards intended for winemaking is almost 2,500 hectares. Most wineries are located in Nashik Region of Maharashtra state, which is considered to be the birthplace of the country’s wine sector, and where 90% of production is located. For this very reason, Nashik has become a notable center of wine tourism – just 190 km from Mumbai)) (incidentally, it is appropriate to recall now the fantastic trips by Indian trains – they are capable of making a separate attraction!).
Despite the fact, that Indian wine producers are also working with autochthonous grape varieties: Anabeshahi, Arkavati, and Arkashyam, the fair share is attributable to the international varieties. After all, Indian winemaking owes its past [winemaking achievements] to the Portuguese and the British, and its present ones – to the French and primarily to Michel Rolland. Thus, Cabernet Sauvignon, Shiraz, and Merlot are popular here as red wines, and Chardonnay, Chenin Blanc, and Sauvignon Blanc as white wines. Those who are in search of relevant tropical flavors and showing interest in the Indian wine market, should pay attention to the experience of the leading expert on India – Sonal Holland Master of Wine, winner of the WTA 2023-2024 Ambassador of the Year.
Like a bull in a … tasting room
A long time ago, at the dawn of my career as a wine magazine publisher, I went to Thailand and was surprised by the quality of their fruit wines at a very reasonable price. Incidentally, dry wines are made here not only from exotic fruits, but also from apples or strawberries, the plantations of which enjoy great attention. There are even state programs to replace the northern plantations of hemp or poppy with beds with berries in mountainous Chiang Mai. It is here, and in two other regions – Tab Kwang and Hua Hin, that Thai wineries are concentrated, producing, in addition to berry and fruit wines, classic wines from vitis vinifera.
Thus, although the country cannot boast of centuries of its [winemaking] traditions and is located on the 13-th parallel, Thailand has made a significant contribution to the world of wine by inventing the principle of “non-traditional parallel winemaking”. This principle destroys the stereotype that high-quality wines can only be produced in temperate climate zones. Most often, such varieties as Syrah, Chenin Blanc, Colombard, and Malaga Blanc are grown here. Despite the humid climate, Thai grape wines are rich in taste and complex bouquets, and they demonstrate the same characteristic notes of tropical fruits, seasoned with hints of spices.
In Thailand, we recommend visiting the Monsoon Valley Vineyard (nominee of the Wine Travel Awards), which is to celebrate its 25-th anniversary (before you go, remember to vote for Monsoon by April 1!).
Monsoon Valley Vineyard is located in a quiet valley near a place that was once used as an elephant enclosure. Nowadays, Baan Khok Chang Elephant Sanctuary, which has become an additional tourist attraction, is situated nearby. Located against the stunning background of Hua Hin’s jungle-covered hills, Monsoon Valley Vineyards offers a fascinating wine tourism experience, demonstrating the grape varieties flourishing in a unique microclimate with sea breezes and rich soils. And it is certainly offering to tourists its wines that have won numerous international awards (so far, it is a rare phenomenon for Thailand), including the AWC Vienna medals.
The Korean syndrome
In addition to the well-known soju, or makgeolli rice wine, South Korea also has its own wine, the production of which is gaining momentum. The peculiarity of Korean wines is their lightness, freshness, and various tropical fruit aromas, because they are mostly made from apples, fruits, and berries (persimmon, peach, actinidia fruits, etc.), which is a common feature for the Korean and Thai winemaking traditions. In my opinion, what really distinguishes Korea is the approach to wine primarily as part of a very developed gastronomic culture. That is to say, the vast majority of Koreans look at the wine exclusively in the context of pairing. Therefore, winemakers strive to create universal wines that are friendly to the national cuisine dishes. This approach and orientation to HoReCa is clearly observed in design, and it is for this very reason that you may find in Korea quite simple apple wines decorated with gold petals.
However, winemaking is developing. Currently, there are about 150 wineries operating in the country. One can observe a careful selection of varieties, and the quality is ever-increasing. Since July 1, 2017, Korean wines have been classified as traditional drinks. And Korean cuisine has shown reciprocity towards wine: its popularity in the world has caused an increase in the interest of wine lovers who appreciate the peculiarities associated with the Korean wines. Against this background, the volume of sales of Korean wines in the global market has begun to grow. Social being has affected consciousness: among Korean influencers, you can now meet not only gastronomic critics, but also serious wine experts. One of them is the WTA nominee Chan Jun Park, Vice President of the Korean International Sommelier Association, Director of the OIV Asia Wine Trophy Contest in Asia, wine writer, publisher, author of a book, and lecturer at Kyung Hee University in Seoul. He is one of the most experienced wine experts in Asia. And his website www.vinfriends.com is in fact an encyclopedia of knowledge about the world’s wines.
Taiwan: under the sun and under the water
We are moving on to Taiwan, where winemaking is also finding its place under the tropical sun. During the Japanese colonization of the island in the first half of the 20th century, hundreds of grape varieties were imported. But only the heat-tolerant ones survived, including Black Queen, now Taiwan’s dominant technical variety, created by Kawakami Zenbei, the godfather of Japanese viticulture, who made a match between Golden Queen and Bailey varieties in order to achieve elegance and longevity.
And everything would be fine, if not for one significant “but”: the climate that is rarely favorable for vines. Yusen Lin, the author of numerous books about wine, who is specializing in Burgundy and Spanish wines and has studied more than 1,000 vineyards in both hemispheres, comments on the conditions, in which Taiwanese winemaking is developing: “Among the vineyards in dozens of countries that I have studied, there are few places that have as many obstacles to winemaking as Taiwan”. Indeed, the typhoon season in July-August often compels the winegrowers to harvest unripe fruit that contains only half the phenolic compounds of those observed in their grapes, for example, by the winegrowers in Bordeaux. The second problem includes the limited choice of varieties: barely half a dozen hybrid varieties, such as Golden Muscat and Musann Blanc, can withstand humidity and abundant rainfall, multiplied by high temperatures. We would like to draw the attention of fans of the trendy tropical organoleptics: Musann Blanc, which is unique for Taiwan, is particularly aromatic and demonstrates a complex flavor profile of Taiwanese fruits, but with a low sugar content and high acidity – in other words, it is ideal for making still wines. However, common grape varieties such as Cabernet Sauvignon, Pinot Noir or Chardonnay hardly bloom or bear fruit in Taiwan, at least not without assistance of expensive cooling systems.
It is apparent that Taiwan’s complex wine industry has survived for decades primarily due to the government’s subsidies to the winegrowers who supplied grapes to the state monopoly for production of wines and tobacco. In fact, during its heyday, Taiwan planted more than 5,000 hectares of wine grapes. Given that the subsidies ended in 1996, the winegrowers have abandoned vineyards in favor of more profitable products such as dragon fruit, and the vineyards have reduced to just a few dozen hectares. However, in Taiwan, some vineyards harvest twice a year. Compared to the summer harvest, the winter harvest yields smaller quantities but better quality, leaving room for heroic wineries like Domaine Vino Formosa (the Wine Travel Awards nominee). The Company’s owner is Dr. Chien Hao Chen.
Dr. Chien Hao Chen can boast of the academic degrees from the Universities of Paris and Burgundy as well as positive results that its production practices yield. The wines of this winery – Vino Formosa Rosso and Moscato Oro Vino Fortificato NV, made from Black Queen and Golden Muscat grape varieties respectively, have won several gold medals in the fortified wine category at such prestigious global competitions as the New York World Wine & Spirits Competition, International Wine Challenge, Mundus Vini and Vinalies Internationales. The liqueur wine Vino Formosa offers excellent acid balance and a rich bouquet of southern aromas, including honeyed grapes and mangosteen, citrus fruits, roses, candied fruits and raisins.
It should be emphasized that in 2023, the winery became Taiwan’s pioneer in underwater aging! Vino Formosa Bianco (Cuvée Marina) undergoes five years of aging in oak barrels before spending an additional seven months on the ocean floor of the Taiwan Strait. This results in the unique maturation process enhancing complexity of the wine’s tropical aromatics and depth, earning for Cuvée a prestigious 92-point score at the Vinalies International competition.
China on the horizon
What can we say about China? Well, it is a vast sea of everything, including wines. Therefore, you should not waste time on independent searches for routes and wines. We know the best guide in this vast sea – WildChina Travel.
Founded in 2000, WildChina is an award-winning eco-tourism company that specializes in creating tailor-made trips to any corner of China, including, to the attractive Ningxia – a lesser-known region in the north-central part of the People’s Republic of China. It is here that such charms for travelers as the Tengger Desert, the Hui ethnic minority and… China’s wine industry are found. Why is Ningxia special? The region is known for its arid landscapes, protected by the Helan Mountains in the west, the vast plains along the Yellow River, and a large area of the Tengger Desert. Ningxia has a rich and abundant history; it played a strategic role during the Ming and Qing dynasties, and was an important passage along the ancient Silk Road. In the 1980s, the Chinese government launched a policy to develop the region’s agriculture, with a particular focus on the wine industry. This ushered in the rise of grapevine cultivation in Ningxia – the undertaking that has since flourished, making the region home to over 200 wineries. Cabernet Sauvignon, Merlot, and Cabernet Franc are the main grapes grown in Ningxia, but winemakers are also actively exploring, and experimenting with, a number of other grape varieties. It is also a region of heroic winemaking, despite the region’s location at the same latitude as Bordeaux and Napa Valley. Here, in order to ensure survival during cold winters, winemakers must literally bury their vines underground in the late fall, not revealing them until April of the following year. Thus, the best time to visit Ningxia’s wineries is in spring, when temperatures are mild, or in late summer and early fall, when the grapes are harvested.
Those who go on a wine tour to China will be accompanied by exceptionally qualified experts. For example, WildChina wine expert Kiki Chen holds a Master’s degree in Local Development and a WSET.
And WildChina partner Fongyee Walker, China’s first Master of Wine (MW), is now offering a new exclusive tour program covering three of China’s wine regions: Beijing, Shandong, and Ningxia. It will include private wine tastings, vineyard visits, and fine dining while exploring the most famous sites in each destination. Fongyee’s deep experience and passion for connecting wine with Chinese culture form the foundation of this program, which can be seen not only as an exciting journey, but also as some level of education to be gained.
Well, finally: the best time to visit China is not spring or winter, but during ProWine Shanghai.
ProWine Shanghai is a nominee for the Wine Travel Awards, because it is one of the most influential exhibitions in the Asian market, where you will find all tropical flavors and… and a host of other things. For over 10 years, the ProWine Shanghai exhibition has been specializing in the wine and alcoholic drinks trade, witnessing the growth of China’s wine industry and emphasizing the country’s great potential and strength.
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