Shanghai is one of the most sophisticated cities in China, making it a magnet for wine companies eager to present their wines in its bars and restaurants. Dr Stephen Quinn suggests reading up on how the city works before pursuing it.

French wine lovers were shocked to read of the launch of cola-flavoured wines. But not only are the wines successful, they’ve brought a whole new wave of flavoured wines in their wake. Sophie Kevany reports on the trend.

The Japanese, known for having a strong fine wine market, also produce wine of their own and are now making a concerted export push. Adam Lechmere looks at Koshu, grown at the foot of Mount Fuji.

A Chinese dislike of cool liquids, not to mention an aversion to bubbles, has made sparkling wine a tough sell. But, as Jim Boyce reports, Champagne’s cachet is opening the market and even Chinese wineries are making bubbly.

Lambrusco became hugely popular in the1970s due to its sweet, fizzy style and then fell out of favour in mature markets. Michèle Shah discovers that new viticultural and vinification techniques are restoring Lambrusco to its rightful place as a terroir wine.

The Common Agricultural Policy is one of the European Union’s most controversial areas. But for those in the wine trade, it can provide welcome support – if you know how to get it. Andrew Rosenbaum takes a close look at the policies and procedures.