Is there no end to the madness?

I have opined on the concept of making wine from fruit (that not of the vine) in the past. My point is two-fold:

1. Just because you can ferment somthing, wine this does not make. (See Soy Sauce)

2. Every attempt at a 'Fruit Wine' that I have ever tasted has been foul.

Couple that with the fact that most people I know who embrace these types of libations are crazy and you have a recipe for disaster. Maybe they're not all that crazy after all:

Waiter, There's a Fish in My Wine!

That's right, wine made from fish. Another instance where the higher-ups in R & D should have their hats handed to them. Does anyone, and I mean anyone think this sounds like a good idea?From the article:

"Different from China's thousands of years of brewing, the brewery will clean, boil, and ferment fish for making wine,"

And one more little gem:

"Experts said the wine is nutritious and contains low alcohol," Xinhua said.

You know what, Clamato is also nutritious and low in alcohol. Maybe Mott's should start closing it with a cork instead of a lid, call it wine, and take the money to the bank.

For the food geeks out there, I apologize but I couldn't resist. I propose the name 'Fish Fumé Blanc'. If this actually gets used, I better get 10% of all sales. Checks payable to Honky.