Yum boi Glug! Here's some more vinous observations from my sojourn in south east China - still haven't had a bad meal... but when I hear all the recent kerfuffle about Chinese food standards I wonder why I'm still alive!

Since I last wrote, the Hong Kong import duty on wine has been halved (to 40% ad valorem). Interesting - I can remember how the Aussie retail trade used to react to tax changes, virtually copping any on-hand stock loss on the chin overnight in order to stay competitive. Not so here - in fact the press has been starting to ask questions regarding the lack of price movement.

In the sub $100/bottle bracket, which is where I tend to focus...things have certainly started to improve, with my favourite quaffer, a Spanish Tempranillo now down to sixty bucks (A$9) and for the same money I recently picked up a spicy Portugese Trincadeira-Castelão blend by Segada.

Over on the mainland, dining is always an adventure. I spent a weekend at a marvellous five star hotel in Humen, The Richwood Garden. Nine restaurants and a "Red Wine and Cigar Bar" (above). Cheap as chips and highly recommended, as it is near an old fort and museum on the Zhujiang River. A day visit there gave me a thorough insight to the Opium Wars. I don't remember learning anything about them at school - maybe because that was the Menzies era and in those wars the Poms were the bad guys!

Meals on the mainland are a great chance to taste all the wondrous variations of the ubiquitous Great Wall Cabernet. I swear I have seen at least ten different labels and at least five vintages - none later than 1999! At the prices charged in restaurants it is fair drinking with Chinese food and I have always marvelled at how consistent and technically clean it is (albeit, a tad fresh and purple for 8+ years old).

Come in spinner! I don't know why it didn't occur to me earlier. Even in Hong Kong, country of origin does not appear to be compulsory on labels - so it is with a little embarrassment that I now note that last year Australia's wine exports to China were 13.1 million litres at an average of $1.64/litre...

And now for something completely different... Mature Drinking Vinegar! (left)

Bought at Wal-Mart in Shekou, Shenzhen and piled high for 6 RMB, say 95 cents Aussie, the packaging is superb and would do justice to a Rutherglen or Barossa fortified. I finally got enough courage to try it - interesting - like a sweet sparkling cider...but the ethyl acetate was too obvious for a wine man. Turns out it makes a great cooking sauce ingredient!

Historic Segment - I have been around the Aussie industry for a while now, but this label, found in a village museum on Lantau Island escapes me! Is there anyone out there who can shed light on Australian Pussy Port???? (right)

Glug, I am sure you will moderate all feedback accordingly and just a hint to your readers - don't "Google it"!