According to China's food industry analyst Zhu Danpeng, the regionalization of China's wine production is an inevitable trend. Through focusing on the concept of "Wine Region", vicious competition can be effectively reduced. While integrating resources and maximizing the brand, operating costs and publicity costs will also gradually decrease.
With the implementation of anti-dumping by the Ministry of Commerce, the price advantage enjoyed by Australian wines due to the China-Australia Free Trade Agreement has disappeared. This market share is a rare opportunity for domestic wine companies.
In fact, in the past three years, the number of imported wines in China has also shown a downward trend. According to public data, in 2020, China’s wine imports amounted to 471 million liters, a year-on-year decrease of 28.8%. The value of imports was US$2.83 billion, a year-on-year decrease of 19.9%. Since 2018, wine imports have declined for three consecutive years.
The Chinese wine market lacks the cultivation of consumers, which makes the promotion of wine increasingly difficult. At the same time, the standardization of grape production and wine making process still needs to be improved.
In addition to the lack of consumer cultivation, lack of diversity is another problem facing the Chinese wine market. With the improvement of consumption levels, consumers' awareness of wines continues to increase, and the development of low-alcohol and personalized drinking trends has created huge market demand for Chinese wine regions, and the problem of wine singularity will become increasingly prominent.
According to public data, red wine accounts for up to 80% of the planting of Chinese wine producers, of which the red grape variety Cabernet Sauvignon accounts for 60%. The variety of Chinese wine market is relatively limited, which makes Chinese wine lack of individuality and diversification.
編輯：Frida Xu
