Bottled In China

Can we taste terroir?In today’s podcast, we unravel this very question with geologist Brenna Quigley to explore how soil influences a wine’s style.Based in Napa, CA, Brenna conducts vineyard investigations and educates other about the influence of soil on wine style.With a Master’s degree in Geology, she has had the opportunity to study the terroirs of France while working with Te Source Imports and Becky Wasserman & Co.Her current projects take her to various locations around the world, from Spain, Austria, Germany, to Italy. Follow on Instagram: @brennaquigleyListen to the podcast: https://www.roadsideterroir.comMore about Brenna: https://www.brennaquigley.com Since 2016, Bottled in China brings you into the food and drink scene through conversations with the some of the most happening personalities. Hosted by Emilie Steckenborn, the show is your one spot for all things food, beer, wine and spirits from across the world. Connect with us on LinkedIn or Instagram @bottled.in.china Podcast available on iTu

Today we discuss the advancements of nanotechnology in the wine with Dr Sachinadri Rana. Nanotechnology is a branch of technology that focuses on producing, designing, and using objects or systems by manipulating atoms and molecules at nanoscale.In today’s podcast episode, we are thrilled to provide more insight into the wine production process with Dr Sachinadri Rana, Ph.D., an expert Wine Researcher at the Bragato Research Institute. With ten years of experience in the wine industry and a doctorate in biotechnology, Dr Sachi’s acute understanding of nanotechnology in grape growing and winemaking is a thrilling treat for today’s viticulture discussion.Ultimately, the use of nanotechnology in winemaking contributes to the reduction of environmental impact and improved agricultural sustainability in grapevine growth and harvest. Join us in this exclusive episode as we explore how the study of nanotechnology serves winemakers around the world with Dr Sachi.  More about Bragato Research Institute and their lates

The story of wine is a colorful one. Today, more funds and nonprofits are cropping up to promote the inclusivity of marginalized groups in the wine culture at large. One of those efforts, The Roots Fund, is looking to secure a pathway for the future of wine for those who are Black, Indigenous, or People of Color. Today, we talk with the founder of The Roots Fund, Ikimi Dubose about the importance of mentorship and leadership. When we sat down with Ikimi, we asked her what prompted her to start the fund, what “inclusivity” really means, and what the Roots Fund membership program entails. She dives deep into why mentorship means so much to her, as well as why it’s vital to have passionate, respectful, inclusive mentors in the wine industry. Plus, Ms. Dubose lets us in on her steps to leverage a mentor for wine career progression. Finally, she gives us the top three tips she’d tell younger Ikimi about getting into the food and business industry. The future of wine starts here with The Roots Fund and everything I

In 2023, Raimonds Tomsons was crowned The Best Sommelier of the World and also Best Sommelier of Europe 2017 by the Association de la Sommellerie Internationale (A.S.I).Throughout this fascinating conversation, we go deep into Raimonds story, including his origins at the renowned Vincents restaurant, his journey in wine as well as the trial and tribulations to reach the pinnacle of his profession.Today, this very special guest details the many powerful lessons he has learned during his unforgettable journey of passion, triumph, and dedication.We further discuss the world’s leading Sommelier competition and how it covers everything from vegan pairings to non-alcoholic recommendations, and how to accurately price a wine menu.As the director of Barents Wine Collectors, a Decanter Wine World Awards judge, and a Star Wine Lists jury member, Raimonds is simply a wealth of wine wisdom.Find out more: https://raimondstomsons.lv/en/index.htmlConnect on Insagram @Raimonds.tomsons to follow the journey!Since 2016, Bottle

In this jam-packed episode, we talk with Stefan about his journey through the Michelin-starred ranks like Le Manoir Aux Saison by Raymond Blanc and The Fat Duck and Dinner by Heston Blumenthal, where he achieved his MS designation in 2017. We then discuss his new online course, tips on blind tasting, whether “supertasters” exist, which varietals or regions get easily mixed up during MS studying, and more. If you’re looking to become more knowledgeable about anything and everything wine, Stefan Neumann, MS, is a wonderful resource.“Master Sommelier” is a moniker saved for the most expert wine tasters in the world. Training, studying, and blind-tasting are vital to achieving this goal. Luckily, Stefan Neumann, MS, is here to help wine students and professionals alike. Born in Austria and based in London, Stefan is a consultant for many wine brands, including Graham’s, LVMH, and Austrian Wine Marketing. And he’s just launched his online blind-tasting course, helping aspiring sommeliers pass their wine exams and

South Korea has a plethora of regional brews that are slowly finding their way internationally. Today we speak with Carol Pak, Founder of Sool about her journey creating Makgeolli and Soju for the North American market .  A Columbia Business School MBA alum, Carol is a native New Yorker who wants to introduce the world to the magic of Korean spirits and elixirs. Previously part of ZX Ventures (owned by AB InBev), Carol developed a new beverage brand in China which opened her eyes to the possibility of introducing a new beverage category to the West. In 2017, she started Sool to globalize Korean alcoholic beverages. In this podcast we will dive into the background and culture of the Korean alcohols Soju and Makgeolli, why she’s so passionate about this mission, the rise of K-pop and K-culture in general, and how she created Makku and Soku, the first American-crafted Makgeolli and Soju, respectively. An expert in the art of alcoholic product launches, Carol Pak is here to show that Korea should be top of mind t

Join us as we explore the story behind Texas’s emerging wine industry in today’s episode.Although California and Washington are often considered the main attractions for exquisite vineyards and wine production in the United States, the Lone Star State is an underdog of sorts in the world of wine. As one of the oldest vine-growing states in America, the long, hot Texas summers are perfect for grapevine development. Today, this oenophile’s oasis holds approximately 4,000 acres of vineyards. In addition, about 443 wine producers reside in Texas, making the state a hot topic for wine connoisseurs.In today’s episode, we will hear from Clay Roup, the Director of Education and a Curator at Texas Wine Club, as he delves into the details of winemaking in Texas. We are covering everything from the best grape types for wine production to topical viticultural issues to the various wine styles sought after by many a wine-lover today. With professional intel about Texas boutique winemakers and general viticulture, Clay is

In this inspiring and stirring episode, we invite food lovers and connoisseurs alike to explore what cooking is all about—inside and outside a MICHELIN Guide Restaurant. So come along as we dive into the fascinating world of fine dining.Join us in today’s podcast episode for a conversation about innovative fine dining with Stefan Stiller, three-star MICHELIN Chef. In his position as Chef-Owner at Taian Table in Shanghai and Guangzhou, Chef Stefan crafts and serves exquisite food for guests from around the world, yet he emphasizes innovation over perfection. To earn three MICHELIN stars, a restaurant must offer “exceptional cuisine worthy of a special journey.” What sets Stiller apart is his proclivity for groundbreaking ideas in both food and life. Today, we are thrilled to pick his brain about his philosophical musings about cooking and life, as well as his success as a Michelin chef. Follow the journey on Instagram or visit their website for bookings!Find out more: https://guide.michelin.com/sg/en/shanghai-

There is more than meets the eye regarding social media marketing in China.In the second part of our interview with Chinese social media and marketing expert Olivia Plotnick, the Founder of Wai Social, we discuss how wine companies should adapt their messaging for Chinese consumers.Olivia’s unparalleled insight into China marketing allows us to ask important questions about the culture surrounding Chinese social media. In today’s episode we discuss which social media channels make the most sense for F&B. Sign up for their newsletter hereMore about Wai Social: www.waisocial.comFollow Olivia on Linkedin: https://www.linkedin.com/in/olivia-plotnick/Since 2016, Bottled in China brings you into the food and drink scene through conversations with the some of the most happening personalities. Hosted by Emilie Steckenborn, the show is your one spot for all things food, beer, wine and spirits from across the world. Connect with us on LinkedIn or Instagram @bottled.in.china Podcast available on iTunes, Spotify , on

There is a notable distinction between Western and Chinese social media, and this difference is worth studying for companies wanting to ensure brand success. In China specifically, brands wishing to successfully market their products to the general public need to expertly navigate the complex, ever-evolving Chinese social media landscape. This is where this episode’s special guest comes in!Join us in our conversation about Chinese social media and marketing with Olivia Plotnick, the Founder of Wai Social, a company responsible for curating and executing intentional social media strategies for clients.Olivia’s unparalleled insight into China marketing allows us to ask important questions about the culture surrounding Chinese social media. For instance, how companies speak about their wine brands online sends a message to Chinese consumers—so, with which values should they align their captions and comments to guarantee optimal engagement and revenue?In addition, what apps are most popular in China as opposed to

Thailand’s wine market is expected to grow annually by roughly 7% between 2023-2027.Listen in as we examine Thailand's wine business through the eyes of an expert.Today, we are joined by Fabien Gachet, National Sales Director in charge of HORECA and Marketing at Independent Wine & Spirits to discuss Thailand’s growing thirst for wine. Fabien is based in Thailand and has previously worked in Shanghai, China with some of the most dynamic wine brands.In today’s podcast we will discuss the wine styles and trends that dominate the Thai market and the unexpected lessons that he’s learned along the way.Independent Wine and Spirits (Thailand) is a world-class beverage distributor with a core focus on importing internationally renowned wine, spirits, and other beverages.Find out more: https://www.iwsthailand.comWe have a new website! Visit us at https://www.thebottledshow.comSince 2016, Bottled in China brings you into the food and drink scene through conversations with the some of the most happening personalities

From clothing to coffee, sustainable options are on the rise today. Although it is often difficult and expensive to produce sustainable products, that doesn’t stop Clean Coffee & Laundry. This Hong Kong-based café specializes in resource-friendly coffee items and low-waste laundry facilities. It was born from the desire to promote eco-friendly practices and is undoubtedly making a difference.Tune in as we talk all things sustainable with Clean Coffee & Laundry Co-Founder Cynthia Lok. We will consider everyday ecological actions, alternative coffee options that are both affordable and waste-effective, and the company’s ultimate journey to sustainability. Clean Coffee & Laundry not only has the best oat milk latte in Hong Kong but provides a prime example of sustainability for people everywhere. Follow the movement @youarecleanhkFind out more: https://youareclean.comWe have a new website! Visit us at https://www.thebottledshow.comSince 2016, Bottled in China brings you into the food and drink scene

The future of drinking is upon us, and we look to it with enthusiasm and curiosity!In recent years, more and more people have decided to ditch alcohol. This social shift sparked one woman’s vision of a beverage company focused on creating alcohol-free drinks that give people that same happy, buzzed feeling as your average cocktail—without the anxiety and stress of overdoing it or waking up hungover. So in 2020, she took the plunge and founded Bonbuz, a Los Angeles-based company that crafts function-forward, non-alcoholic options for those who prefer to steer clear of booze. Join us in today’s episode as we explore the relatively new frontier of alcohol alternatives with Bonbuz CEO and President Fay Behbehani. Together, we will examine the inspiration behind Bonbuz, active agents that mimic the buzz of alcohol, up-and-coming ingredients in the drinking industry, and the reasons behind this trend toward non-alcoholic products. Follow Bonbuz on Instagram @bonbuzTaste it: https://bonbuz.com We have a new website!

“Who do I want to be in five years?” This is what Felix Cheung, AKA “Fat CheFelix” asked himself before he quit his successful career as a tech engineer to pursue his passion. With no professional experience, he moved to Melbourne where he started cooking and eventually gained a huge following both on and off-line. Felix continues his rise with sold-out pop-up dinners where he experiments with bold flavor combinations and locally sourced ingredients. There is no doubt that his next endeavor, a solo restaurant project in Melbourne, will be a hit. The restaurant is slated to open later this year and feature all the best of Felix’s former menus. I sat down with Felix to ask him about his inspiration for cooking, his thoughts on local ingredients, and his advice for upcoming chefs. Our conversation ended up covering a lot more, including his decision-making process for taking risks and his outlook on life. Besides being an award-winning chef, Felix is the perfect example of what happens when you ignore the doubts

As China is set to slowly open its borders,  hopes are that citizens resume gathering in large groups and that there’s a bounce back in economic and social activities.  At its current value of 42 billion U.S. dollars, China’s market is projected to double by 2026, peaking at around 72.2 billion U.S. dollars. Listen in as we examine the rebound of the Chinese wine market with Vinifield President and wine expert Jean-Charles Letellier. Our special guest provides firsthand insight into China’s wine market by discussing post-pandemic trends, prime sale opportunities, brand success despite closed borders, and Letellier’s latest e-book, which emphasizes the importance of negotiation in China. People are coming together again, which means good things for China’s wine industry.Connect with Jean-Charles on LinkedinSubscribe for Jean-Charles’s China related newsletter Since 2016, Bottled in China brings you into the food and drink scene through conversations with the some of the most happening personalities. Hosted by

Orange wine was once a staple among the public, but it lost popularity and only recently experienced an upswing among contemporary wine drinkers. Although this third option is neither red nor white, orange wine is an exciting combination of the two, as it is made from white wine that ferments like red. The world’s oldest and most distinct wine style has an immensely compelling history, and Amber Revolution: How the World Learned to Love Orange Wine explores its background in-depth.  Our latest episode focuses on Amber Revolution with the author himself, award-winning wine and drinks writer Simon J. Woolf. We will discuss orange wine’s social history, defining aspects, and reintroduction to the mainstream market. Orange wine is making a comeback, and we are here for it.  Buy the book & support Simon directlyMore info: https://amber-revolution.comFollow Simon on Insta @amber_revlutionSince 2016, Bottled in China brings you into the food and drink scene through conversations with the some of the most happeni

More goes into wine branding than the average person might assume. Many marketing strategies are selected to entice consumers through deliberate psychology and storytelling.  In today’s episode, we examine the different methods used in wine marketing alongside Lawrence Francis, Wine Podcaster and Consultant, who was recognized in the 2020 Born Digital Awards Best Interview category. As we look at these branding strategies, we will also discuss the pitfalls of wine marketing and the future of wine communication.  Find out more: Follow his podcast: Interpreting Wine on Itunes, lybsnFollow the journey on LinkedIn or Instagram @interpretatingwineSince 2016, Bottled in China brings you into the food and drink scene through conversations with the some of the most happening personalities. Hosted by Emilie Steckenborn, the show is your one spot for all things food, beer, wine and spirits from across the world. Connect with us on LinkedIn or Instagram @bottled.in.china Podcast available on iTunes, Spotify , online or

For the first time, the latest annual Power 100 list features Burgundy more than Bordeaux among its ranking of the most powerful wines. This change indicates the increased popularity of Burgundy and implores us to assess its effects on the world of wine. Join us in today’s podcast episode as we dive into Burgundy's past, present, and future with acclaimed wine critic and expert Jasper Morris. We'll dissect winemaking and production as well as potential wine system adaptations. Most significantly, however, we will explore the reasons behind Burgundy's escalation in demand and the subsequent repercussions on the wine market.Find out more: https://www.insideburgundy.comAre you a Burgundy lover? Get the Inside Burgundy - The Second Edition now to find all the best wine reviews!Connect with Jasper on instagram @jaspermorris.insideburgundyListen to the podcast on Itunes or watch on  YoutubeSince 2016, Bottled in China brings you into the food and drink scene through conversations with the some of the most happening

The Virgin Mary Bar is the world’s first luxury wellbeing bar group dedicated to inspiring people to ‘drink different.’ First opening its doors in 2019, the Virgin Mary Bar offers a variety of alcohol-free selections spanning cocktails, beers and other beverages—all in an atmosphere you’d expect from an elevated local Irish pub. In today’s podcast episode, we discuss the sober social movement that inspired Founder Vaughan Yates to open The Virgin Mary Bar. In the second part of the interview, we discuss his target consumers and which global markets Yates believes are primed to embrace alcohol-free beverages.Find more information: https://thevirginmarybar.comConnect on Instagram @thevirginmarybarConnect on Facebook or TwitterSince 2016, Bottled in China brings you into the food and drink scene through conversations with the some of the most happening personalities. Hosted by Emilie Steckenborn, the show is your one spot for all things food, beer, wine and spirits from across the world. Connect with us on Linke

Tim Atkin Master of Wine, is one the most influential wine critics.Today, he joins us on Bottled in China to discuss up and coming wine regions and how climate change is shaping the future of fine wine regions. Tim Atkin MW is a UK wine journalist with an international following. He writes for Harpers, Decanter and Gourmet Traveller Wine and has his own, award-winning website, timatkin.com. Tim has contributed to a number of books on wine, including the New World of Wine, as well as writing two of his own - Chardonnay and Vins de Pays d’Oc. He was also the co-author with Anthony Rose of five editions of the annual consumer guide, Grapevine.He has judged wines in the UK, France, Italy, the United States, Argentina, Spain, South Africa, Chile and Australia and is co-chairman of the London-based International Wine Challenge, the world’s biggest and most rigorously judged blind tasting competition.He is also the chairman of the Wines from Spain Awards and the Languedoc-Roussillon Top 100. In 2010 he was the inter