Research establishes the Chinese Lexicon Project
Most western wine drinkers probably wouldn’t use terms like dried hawthorn or Chinese sausage to describe the taste of certain wines. But Australian researchers say those terms are a useful part of a world-first project aimed at better-informing Chinese consumers, and increasing Aussie wine exports. Armando Corsi and Larry Lockshin could probably spend all day talking about and describing the taste of wine. Which is a good thing, because much of their academic focus at the University of South Australia has been on the popular fermented beverage. In particular, solving the problem that certain western flavour descriptions can pose for Chinese consumers.