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….”