Western-Style Wine, Taiwanese Terroir: Man and Nature Hand in Hand


2017 / September

Lynn Su /photos courtesy of Chuang Kung-ju /tr. by Phil Newell

On January 1 of 2002, on Taiwan’s accession to the World Trade Organization, the government officially legalized private-sector production of beers, wines and spirits. This was a milestone for Taiwan’s alcoholic beverages industry. Responding to the trend toward globalization, many first-generation producers made their entrée through Western-style wines and spirits. With products that are so able to capture the essence of a locality, they took on the challenges of making wine from new grape varieties, and of finding ways to take advantage of our hot and humid climate, seeking opportunities for success based on the unique characteristics of this island.


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