In Taiwan, where summer typhoons clash with subtropical heat, an unexpected wine story is unfolding. Despite being far from traditional wine regions, this island's challenging climate has given rise to a unique terroir that defies conventional wisdom. In this episode of "Taiwan on the Rocks," host Paul Peng Wang reveals how Taiwan’s winemakers are transforming geographical constraints into distinctive advantages. Explore the fascinating history and evolution of Taiwan’s winemaking industry as we journey through the vineyards of Erlin and Houli. Meet Hakka descendants at Peng Chiun Ding Winery and Jin Yu Hu Winery, who have transitioned from farmers to vintners, crafting wines from unique grape varieties like Golden Muscat and Black Queen. Discover how locally bred “Taichung Series” grapes bring unprecedented aromatics to Taiwanese wines, while innovative techniques help winemakers overcome climatic challenges. This episode also highlights the new generation at Weightstone Vineyard Estate & Winery, where sustainable farming practices and creative aging methods are redefining Taiwan’s wine identity. Paul also spends time with Wes Kuo, head chef of the Michelin Green Star restaurant EMBERS, a passionate advocate for local Taiwanese wines. See how he pairs these distinctive wines with contemporary Taiwanese cuisine, proving that Taiwan’s wines are more than just a novelty—they’re a testament to the island’s resilience and creativity. Each bottle tells a story of adaptation, innovation, and the unique character of Taiwan’s terroir.