Wine Tasting in China: Lost in Translation

A hint of fermented cabbage, deep undertones of lychee? The WSJ's Jason Chow explains how these new wine descriptors may help Chinese connoisseurs understand the many complexities of wine.

More from the Wall Street Journal:

[mmmygc]

do you even understand what he is talking about? he is simply saying that chinese people cannot understand western descriptions of wine because many of the descriptions are from western fruits which many chinese have not eaten before; so chinese people are now using more chinese familiar fruits to describe wine.