Wine tourism phenomena in China: an emerging market

Abstract

Purpose

The aims of this study were to investigate the influencing factors of wine tourism development in China, assess the marketing efforts made by the wine-tourism stakeholders, and provide constructive suggestions for the development of China's wine tourism.

Design/methodology/approach

A qualitative approach was adopted for the purposes of this research. The study site is the Bohai Bay wine region in Shandong Province, the birthplace of China's modern wine industry and the largest wine-producing area in China. Chateau Changyu-Castel and Chateau Junding were visited in June 2010. Qualitative data were collected in the forms of observations of the wineries, interviews with wine tourists, focus groups with tourism practitioners, and analyses of travel blogs, document excerpts, and official web sites. Content analysis produced a thematic framework on people, promotion, and place.

Findings

A number of facilitating and detrimental factors were revealed pertaining to China's wine tourism development on the three themes: people, promotion, and place.

Research limitations/implications

The number of wine tourists being interviewed is relatively small, and the wineries chosen are relatively large ones. Results may not be generalized to other wine tourists and wineries in China.

Practical implications

The paper includes implications for the development of wine tourism in China, such as food and wine pairing that combines wine with local (Chinese) cuisine at the wineries, positioning, and genuine government support.

Originality/value

Research on wine tourism and wine tourists in China is scant. The current research fills a research gap by examining China's wine tourism phenomena from multiple perspectives, including those of tourists, tourism practitioners, and wine tourism destinations.

Citation

Zhang Qiu, H., (Jessica) Yuan, J., Haobin Ye, B. and Hung, K. (2013), "Wine tourism phenomena in China: an emerging market", International Journal of Contemporary Hospitality Management, Vol. 25 No. 7, pp. 1115-1134. https://doi.org/10.1108/IJCHM-06-2012-0087