Eddie Osterland on Chinese wine
You became a master sommelier in 1972. For 36 years since, you haven't been to China, so why is it suddenly on the map?
Because China's on the map for business. What I do in the United States is go around and talk to American executives, CEOs, presidents of companies. They can't come into a room like this [dining room] with a board of directors and not know something about wine, so they want me to train them. One day, I was talking to the CEO of a big company and the guy said, "do a lot of business in China." He says, "Wherever I go, they are constantly asking me, 'What's the right wine with this? And how do I open bottles? And why do I decant?' and all these things," and the guy said to me, "You should take your job and go to China."
