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Waiter, This Wine Smells Funny

We've explored the blossoming wine culture in China before, but it seems like it has taken a somewhat unexpected turn recently as the Chinese, ever the innovators, have discovered that you can make wine from fish. Not only that but it has the bonus of being unusually good for you -- you know, all those amino-acids and anti-oxidants, etc.

Sommeliers in Hong Kong's finest hotels may now have to patiently explain "No, that bottle is not corked, sir, you're just smelling the cod liver oil in the blend...."

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Required Reading for Wine Lovers

The Oxford Companion to Wine by Jancis Robinson Wine Grapes The World Atlas of Wine by Hugh Johnson to cork or not to cork by George Taber reading between the vines by Terry Theise adventures on the wine route by Kermit Lynch Love By the Glass by Dorothy Gaiter & John Brecher Noble Rot by William Echikson The Science of Wine by Jamie Goode The Judgement of Paris by George Taber The Wine Bible by Karen MacNeil The Botanist and the Vintner by Christy Campbell The Emperor of Wine by Elin McCoy The Taste of Wine by Emile Peynaud