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Tomato butter will add a burst of flavor to all of your meals – from simple bread and crackers to pastas, seafood, meats, and more. Learn how to make it!The Chengdu Wine and Food Fair is one of China’s oldest wine-trade shows—more than 100,000 wine importers and buyers filled the exhibition halls at this year’s edition in March. And some were treated to an unusual sight: a phalanx of security guards escorting Bordeaux wine-trade officials to booths, looking for counterfeit wines. The Chengdu festival has been notorious for blatant trade in fake wine in recent years, but Bordeaux’s CIVB wine council had government permission to crack down on counterfeit Bordeaux this time.
The move is part of an encouraging trend in China: Over the past nine months, Bordeaux has scored two major victories in China and, coupled with an anticipated change in e-commerce legislation, there’s a potential turning point in the long, complex war on counterfeiting in this lucrative market.
Last December, the CIVB won the first known criminal conviction defending a Geographical Indication (an appellation rather than a specific brand) in China. In July, the CIVB won another case defending Bordeaux appellations. In both cases—two different cities, two different courts—the culprits received hefty fines and stiff prison sentences.
This is not the first time wine counterfeiters have landed in Chinese prisons, but previous guilty verdicts were handed down for counterfeiting privately-owned trademarked brands, explained CIVB China representative Thomas Jullien.
“Geographical Indications are registered as collective trademarks,” Jullien told Wine Spectator via email. “Prior to CIVB’s two wins, no criminal conviction was ever pronounced in China based on a collective trademark-rights violation—Chinese or foreign [Geographical Indication], wine nor any other category.”
This is big news for wine regions around the world which have suffered the frustration of having little recourse against Chinese counterfeiters usurping their appellation names, and denying them possible sales in the rapidly growing wine market. “It’s really very encouraging for us, as we’ve been working at this for six or seven years—not just these cases but the whole setup,” CIVB president Allan Sichel told Wine Spectator.
China is Bordeaux’s biggest foreign market: Of the 24.2 million cases exported last year, 7 million cases went to mainland China and nearly 1 million cases went to Hong Kong, worth a combined $824.5 million. Quantifying counterfeiting is difficult, but a 2015 government report estimated that there is at least one fake bottle of French wine for every real bottle of French wine sold in China.
Fighting the counterfeits has required the CIVB to develop a strategy, one that is both pragmatic and market-specific. Officials have had to learn Chinese laws and determine what is and isn’t legal, rather than try to change the Chinese judicial system. Second, they have pushed wine producers to register their trademarks in China. Third, as a collective organization, they have worked to protect Geographical Indications, such as Bordeaux and Médoc, under Chinese law.
But it doesn’t stop there. When there’s evidence of counterfeiting, the wine council, or in the case of a private trademark, the importer or grower, must undertake a costly investigation to track down the illicit supply chain, collecting evidence of the crimes to provide to Chinese authorities, often the Administration of Commerce and Industry.
It’s important to demonstrate that the crimes involve more than RMB 150,000 (about $22,000), the threshold for a criminal charge and prison sentence. Below this amount is considered an administrative penalty and the guilty party receives a fine.
Other China-savvy wine professionals have used this method as well. At Shanghai-based Torres China, managing director Alberto Fernandez told Wine Spectator that they rely on intellectual property lawyers and a team of investigators to build the dossiers. Fernandez reports that counterfeiters have shifted from faking wine to legitimately importing foreign wine, then packaging in such a way as to imitate other well-known brands. “The wines are legally imported but they misuse or misappropriate the intellectual property,” said Fernandez. “It takes a lot of work to chase them.”
Fighting counterfeiters is a cat-and-mouse game. A winery or importer must trace the supply chain to find the original seller. But the information on the back label, including the company’s contact details, is usually false. If they do manage to track down the suppliers, the companies—facing fines and forfeiture of their assets as punishment for their crimes—declare bankruptcy. “Then they start under a new company,” said Fernandez. “It’s hide and seek.”
Chinese inspectors have long relied on foreign experts to help them identify fake goods. The CIVB, as well as importers like ASC Fine Wines and Torres China, have invested time in training customs officials and other inspectors to spot fakes.
The CIVB’s victories come in a wider context of Chinese authorities clamping down on economic crimes that deprive the government of tax revenue, and in the case of wine (or food or pharmaceuticals), pose the additional threat of a health risk. “You don’t know what they put in it,” said Fernandez.
Regulation has increased in China under President Xi Jinping. “The big change in the last five years is the amount of regulation in every single thing—everything—restaurants, electronic money, tax controls: This is on a national level,” said Fernandez, who arrived in China in 2000.
Under Xi, the Chinese have upped their regulation of the Internet, and next spring a new law targeting fake goods sold on China’s e-commerce sites is scheduled to go into effect. “As a consumer you will be able to hold the online operator responsible for selling you a fake, so the platform will be responsible,” said Fernandez. “Companies like Tmall.com and JD.com will have to work very closely with foreign brands.”
While a great deal of wine is sold directly by the importer to consumers and corporate clients, approximately half of all retail sales are estimated to be online. “Online sales will be one of the main drivers for wine sales,” said Fernandez.
But he remained doubtful that the fake wine trade would dry up. “There are more controls on the exhibitions. You won’t find them there, but you will find them in ballrooms at nearby hotels, some selling fakes, some selling imitations,” he said. “It’s not possible to eradicate fake wine in China. It’s so big and there’s always someone who will try it.”
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Watch Michelin-starred chefs cook game meats such as venison, quail and partridge in many ways.
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Wondering what to make with goat cheese? Here are 10 delicious options for everything from easy salads to satisfying main courses and brunch recipes.
The French capital has a whole lot of exciting openings on offer this season from some of the country’s finest chefs.Stuffed Pepper Soup is an inexpensive and delicious soup that will warm your belly from the inside out. Tender sausage and ground beef are simmered in beef broth with peppers, and tomatoes. Add in your rice and serve it hot!
This easy stuffed pepper soup recipe is a family favorite (along with cabbage roll soup) and it reheats beautifully!
I love the combination of beef and rice in soups, Cabbage Rolls and even in side dishes like Dirty Rice! We often make Stuffed Peppers because we love the flavors but as the weather turns cooler I tend to make a lot of soup recipes!
This easy Stuffed Pepper Soup is quick to make (and less prep work than traditional stuffed peppers) but still has tons of flavor! While many stuffed bell pepper recipes use only ground beef, I find the addition of sausage adds a lot of great flavor. Of course this recipe is perfect made with just ground beef (or even ground turkey if you’d prefer).
I use red and green peppers but you can use whatever you have on hand. Red, yellow and orange peppers tend to be sweeter while a green peppers are a bit more zesty. If you prefer a Spicy Stuffed Pepper Soup, add in a minced jalapeno pepper with the bell peppers.
One of the things I like best is that this homemade stuffed pepper soup can be made with any leftover ingredients you might have on hand! Leftover rice, ground beef, ground sausage, leftover burgers or meatloaf or peppers that you need to use up can save you time (and money)!
Stuffed pepper soup only takes about 35 minutes and can be made in just one pot with only a few minutes of prep!
See? It’s seriously that simple!
You can make stuffed pepper soup in the crock pot if you want to cook it while you’re out and about. Adjust your cooking times to 3-4 hours on high or 5-6 hours on low. Add the cooked rice for the last 20-30 minutes.
Stuffed pepper soup can be made in batches and frozen, it reheats really well. I love freezing it in individual servings and enjoying it when the weather cools down!
Stuffed pepper soup is similar to my Hamburger soup recipe, in that it is tomato and beef based, and packed full of veggies! I use beef and sausage but feel free to use ground turkey or turkey sausage for leaner options. If you’d like a low carb stuffed pepper soup, swap out the rice for cauliflower rice. This stuffed green pepper soup only has around 250 calories per serving, making great choice for lunch or dinner!
Serve this Stuffed Pepper Soup with homemade biscuits or 30 Minute Dinner Rolls for dipping and a side salad.
Stuffed pepper soup has sausage and ground beef lots of tende sweet bell peppers, and tomatoes. Add in rice and serve it hot!
Cook beef, sausage, onion and garlic in a large pot until no pink remains. Drain any fat.
REPIN this Scrumptious Soup Recipe
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This Apple Pie Recipe combines the sweet and tender flavors of baked apples with a deliciously flaky pie crust. Apple pie with ice cream is one of my favorite desserts, and it couldn’t be easier to make homemade!
There is a reason the combination of baked apples, cinnamon, and sugar is an classic pie recipe!
Apple pie has inspired so many of my recipes like apple pie roll ups, apple pie bread and apple pie cupcakes. Now it’s time to give you guys the perfect classic apple pie recipe. I love serving it up with fresh vanilla ice cream, but it tastes so delicious with whipped topping or even just on its own!
With an apple pie recipe, you want apples that are tart, sweet, and firm. You want the apples to be strong enough not to break down completely while you bake the apple pie, but light enough that they are soft when they bake. Below are our favorite apples to use in apple pie!
To make a classic apple pie recipe, begin with a double pie crust. If you’re using a store bought pie crust you won’t have as much to do. If you made it homemade, roll the pie crust out to ⅛” thickness (I roll them bottom out to about 12″ circles) and line a 9″ pie plate. Set aside.
To make apple pie filling, start by thinly slicing, coring, and peeling the apples. Apple peels tend to get chewy when cooked it’s always best to peel the apples first.
Toss all of the apple pie ingredients together. In this apple pie filling, the addition of a bit of flour helps to absorb the liquids that the apples release when they bake. Unlike strawberry rhubarb pie or blueberry pie, you don’t need to worry about adding tapioca other thickening ingredients as apples don’t release a ton of juices like a berry does. Turn the apple pie filling into the pie crust.
If you are making a lattice pie crust, now is your time to shine! If you are just using a flat piece of pie dough as a topping, roll it out to ⅛” thickness and place it over the apple pie. Crimp and trim the edges, and slice some slits into the crust to allow steam to escape while the apple pie cooks.
Start the apple pie at a higher temperature to keep the crust from getting soggy. Bake the apple pie at 425 degrees F 15 minutes and then reduce the heat to 375 for an additional 35-40 minutes or until the apples are tender and the pie crust is golden. If the outer crust starts to brown too much, cover the edges with foil or a pie crust shield.
Depending on your apples, the pie can sometimes bubble over so I always place it on a pan lined with parchment to save my oven any mess.
Allow the apple pie to cool slightly before serving. This also ensure you won’t end up with a liquidy pie. Serve it warm with ice cream and enjoy!
Leftovers can be stored in the refrigerator or on the counter for up to 2 days.
A classic apple pie recipe with tender apples in a flaky crust.
Beat egg white and 2 teaspoons water. Cut 4-5 slits in the top crust to allow steam to escape. Brush with egg mixture and sprinkle with sugar.
Bake at 425°F for 15 minutes, reduce heat to 375°F and bake an additional 35-40 minutes or until the crust is golden and the apples are tender.
The post Apple Pie Recipe appeared first on Spend With Pennies.
Top chefs are investing in new Boston restaurant Spyce, where the meals are assembled by robot chefs.