It was the Austrians that got into putting antifreeze in wine to up the sweetness, and only because sweeter wines were more sought after in the medal competition, didn't, and dj reston, an adulterated Austrian wine get a medal in a competition? I might be wrong on that.
GG wines are, I think, other than wholesale adulteration for a specific taste, trouble to adulterate or produce poorly. As someone who has made my own mead, and aged it, you mess up one particular in sterility, you get vinegar.
Now I can say that I'd expect blends of wines, and wine grapes, to come out of china, that don't mimic the orthodoxy of the wine world, where a grape and a region is an applation. I'm not sure that is a bad thing, or will result in a reduction of quality.
European wines are connected to an idea of terroir, the soil of the source. I think the market has shown there are blends that can take the best of different grape varietals, in different areas, and put them together in a good product. The California wine industry, to a lesser extent, which was modeled on the European industry, and does try to say what grapes are good in what areas, or wineries, or the Australian New Zealand, and Argentine wines, which tend to do more adventurous stuff.
I look forward to seeing some Chinese wines using grapes grown in China and European and American wine making techniques.
sourdough isn't a recipe, it is a process.