Thank you Li Demei for another insightful article. It seems as though the new austerity measures have started to sort the wine opportunists out from those who genuinely intend to develop a sustainable strategy to market. This will be achieved by doing the hard (but enjoyable) work that we has been doing in traditional wine markets for ages; getting out among the consumers and developing relationships and providing sound wine education in an interesting and enjoyable manner. As the inimitable Len Evans once said about wine - it is just a drink, so whump it into you!!
It was also not surprising to see the NZ Sauvignon Blanc come up trumps in your recent tasting; I suggest white wine goes better with more Chinese food styles than red.
What a great job for somebody, that is to engage and excite Chinese consumers (mostly the younger ones) about the endless possibilities of matching wine and food.
I guess the possible reason why Chinese producers keep highly pricing their wines is that they(nor the Chinese consumers ) don't want to see a big difference between the domestic price and exported price. Since Chinese wine market is not enough mature and consumers judge the quality of the wine mainly based on prices, producers need a high price to show the quality and reputation. The price would gradually be reduced down to an internationally- acceptable level with the Chinese wine consumers becoming more sophisticated and the wine-drinking population / volume increasing in the near future.