Bottled In China

In this episode, we dive deep into the intricacies of the Chinese market with our guest, Robert Foye. As a seasoned leader in the beverage industry, Robert has an impressive background that includes roles at Coca-Cola, TWE, and Accolade. He has been a key player in the remarkable rise of brands like Penfolds in Asia.In Part 2 of our conversation, Robert shares his insights on navigating the complexities of the Chinese wine market and the valuable lessons he's learned along the way. We'll explore the key factors that contributed to Penfolds' success in China, effective strategies for growing market share, and what the future holds for the Chinese wine industry. 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 iTun

"Don't be afraid to take risks, make decisions and solve problems,’ says Robert Foye, former CEO of Accolade Wines and previously Global Chief Operating Officer at Treasury Wine Estates. With over 22 years at The Coca-Cola Company and extensive experience across Asian, US, and European markets, Robert brings a wealth of knowledge and insights to our conversation.  From navigating market shifts to redefining company culture, his journey is filled with pivotal moments that shaped his leadership approach. We'll explore Robert's career milestones, key skills for thriving in wine, and advice for young professionals looking to stand out.  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 , online or wher

Over the past few decades, the wine industry in China has experienced remarkable growth and transformation. From being a relatively new player in the global market, China has emerged as a significant and influential force in the industry. Today we’ll be exploring this dynamic wine region, which remains relatively unknown to most wine lovers.In this episode, we'll be diving into the world of Chinese wine—exploring key regions, the curated selection on Cathay Pacific’s wine list, and how you can create a first-class experience at home. Joining us is Ronald Khoo, Wine & Spirit Assistant Manager at Cathay PacificWould like to sip the Chinese wine served in Cathay Pacific First Class and Business from the comfort of your home? Visit Cathay Shop and enjoy up to HKD5=1 Asia miles with your wine purchase!  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 thi

What if your daily glass of wine, previously celebrated for its health benefits, is now viewed through a critical lens that labels it a health risk and labelling it as cancerous? Today, we unpack the complexities of this narrative with Felicity Carter, exploring the science, media influence, and industry responses that shape our understanding of wine's place in a healthy lifestyle.Today, we are excited to welcome Felicity Carter, a distinguished journalist and editor based in Europe. As the Editorial Director of ARENI Global and co-founder of Business of Drinks, Felicity's expertise is unmatched. She formerly served as Editor-in-Chief of Meininger’s Wine Business International, transforming it into an essential resource for wine professionals worldwide. Felicity's insights have graced major media platforms, including CNN and The New York Times, positioning her at the forefront of key discussions within the wine industry.In today’s episode, we will dive into the changing narratives surrounding wine and health.

What if the secret to your favorite cup of tea lies beneath the surface, in the soil? Join us as we dive deep into the world of tea science with Dylan Rothenburg, a dedicated researcher and the founder of Wu Mountain Tea based in Guangzhou China, whose journey is helping us to understand how to appreciate tea and the science behind it. After moving to Beijing at the age of 16, Dylan immersed himself in Chinese culture and language, eventually discovering his passion for tea under the mentorship of Professor Zhang. Now pursuing doctoral research focused on the symbiosis between tea plant roots and the soil microbiome, Dylan has a unique perspective that blends rigorous scientific inquiry with a deep appreciation for the art of tea.In today’s podcast, Dylan shares insights from his journey and research, highlighting the intriguing effects of green tea on brain health. We’ll also delve into China’s organic certification and examine the fascinating relationship between tea plant roots and their soil microbiome.Be

 At just 24, Toru Takamatsu made history by becoming the youngest person to achieve the coveted Master Sommelier title — a distinction few can claim at any age. But his journey to this rarefied status was anything but easy. We explore what first ignited his passion for wine, the hurdles he faced along the way, and how his drive and determination propelled him to the top. Now, as he embarks on a new chapter at Domaine Takahiko, Toru is looking beyond the world of sommeliers and into the realm of winemaking. We discuss his work with Takahiko Soga, the philosophy behind the vineyard, and what kind of wine he hopes to produce in the future.Join us as we delve into the career of one of the wine industry’s most promising talents, and gain insight into what it takes to master a craft, break boundaries, and shape the future of wine.Follow his journey on Instagram at @toru_95_ms Since 2016, Bottled in China brings you into the food and drink scene through conversations with the some of the most happening personalities

 What if the secret to a perfect cup of tea lies not just in the brewing, but in the centuries-old traditions that shape it? In this episode, we welcome Shunan Teng, the visionary founder of Tea Drunk in New York City. In this episode, we delve into the rich tapestry of Chinese tea with Shunan Teng, founder and CEO of Tea Drunk, a renowned tea house in New York City. Shunan has become a pivotal figure in the tea community, dedicated to preserving the ancient traditions of Chinese tea while educating a new generation of enthusiasts. Each year, she travels to historic tea mountains in China, collaborating with heritage farmers to harvest and craft teas that honor centuries-old practices.Join us as we explore the history of tea in China, from its ancient origins to its modern-day significance. We will examine the three most popular types of Chinese tea and the unique characteristics that define them. Additionally, we’ll discuss the concept of terroir and its impact on flavor profiles, as well as the intriguing m

 In today’s episode, the second of our two-part series, we confront a pressing question: amid the current slowdown in the Chinese market, does Bordeaux still present an attractive opportunity for producers?Once viewed as a burgeoning frontier for wine, China now reveals a complex and shifting landscape. We are joined by Chloe Wu, Founder of Advinture Trading, to dissect this evolving market. Together, we will examine how Bordeaux can strategically engage younger consumers and women, endeavoring to reshape its image in the face of changing preferences and distribution channels.Chloe’s expertise is underscored by her 2014 postgraduate essay, "Internationalization Strategies - Ensuring the Sustainability of Bordeaux Wine Exports," later published as a book in France in 2016. This work provides practical insights into internationalization strategies, using Bordeaux as a case study for sustainable export practices.In this episode, we will explore the critical factors that will dictate Bordeaux's long-term viabilit

In this two part episode, we discuss Bordeaux’s remarkable growth in China, highlighting the key figures and success stories that underscore its impact in this dynamic market. Chloe explains the innovative marketing and branding strategies employed by Bordeaux producers, emphasizing their shift from a luxury image to one of accessibility. We also explore the critical role played by the Bordeaux Wine Council in supporting this transition.As we delve deeper, Chloe addresses the challenges currently faced by Bordeaux merchants. She outlines the competitive landscape, particularly the pressure from other wine-producing regions, as well as the economic challenges, including overstock issues and the persistent threat of counterfeit products. Additionally, we discuss the implications of trade tensions on export strategies.Today we are joined by Chloe Wu, the founder of Advinture Trading, a liquor agency specializing in fine wines. Chloe shares her inspiring journey from Sichuan, China, to France, where she developed

You might be surprised to learn that in the world of caviar, China has emerged as a dominant force, producing half of the global supply. In today’s episode, Reisa Jiang, the co- founder of Astrea Caviar takes us on a journey from the tranquil ponds of Yunnan, China to the delicate art of caviar processing. Together, we will uncover the story behind China's rise as a global caviar powerhouse and uncover the nuances of Chinese caviar, its diverse sturgeon varieties, and the techniques and location for production.  Learn more about Asrea Caviar here and follow on Instagram @astrea_caviarFollow Reisa’s journey on Instagram @reizzj and if you’re a wine enthusiast, follow her winery up in Ningxia for a sneak peak into the world of Chinese wine @thestartingpoint_wine 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 acros

In this episode, we sit down with Nick Jackson, Master of Wine and author of the acclaimed book "Beyond Flavour: The Indispensable Handbook to Blind Wine Tasting." Nick shares his personal journey to becoming a Master of Wine and the pivotal moment when he realized the importance of focusing on a wine's structure rather than just its flavors.Nick's wine career began at the University of Cambridge, where he was a member of the successful Cambridge University blind wine tasting team. After earning a PhD in Theology, he worked as an auction specialist at Sotheby's in London and later as a buyer for Sotheby's Wine retail store in New York. In 2018, Nick left Sotheby's to start his own fine wine advisory business, Vintage Variation LLC, where he advises private clients, retailers, and other wine businesses.In "Beyond Flavour," Nick delves into the concept of tasting wines based on their structure and texture, rather than relying solely on flavors. He argues that assessing a wine's acid structure for whites and tan

In this episode of the Bottled in China Podcast, we are thrilled to welcome Andrew Jefford, an acclaimed journalist, poet, and writer whose expertise spans the diverse realms of wine, whisky, travel, and perfume.Jefford is a Contributing Editor and columnist for both Decanter and The World of Fine Wine, as well as the Academic Advisor to the Wine Scholar Guild and Co-Chair of Decanter World Wine Awards. He has also broadcast extensively on wine, tea, and other subjects for BBC Radio. With twelve books and guides to his name, including "The New France," "Whisky Island," and his latest work, "Drinking with the Valkyries," Jefford has firmly established himself as a leading voice in the drink and publishing industries.In this in-depth interview, we delve into the defining moments that propelled Jefford's rise to recognition, and he shares a candid perspective on the intensely competitive environment of the industry. Listeners will gain valuable insights and lessons from Jefford's storied career, which has spanne

 In this episode, we delve into the world of wine auctions and the flourishing fine wine scene in Asia. Today we are joined by Adam Bilbey, Christie's Global Head of Wine and Spirits. Drawing from his wealth of experience in Asia, we explore the notable shifts in fine wine collecting across the regions and the emerging trends that shape this dynamic market.From its origins in London in 1766, Christie's Auctions has made a lasting impact on the global wine market. Today, we uncover the secrets behind this prestigious institution's successful foray into the Asian market and examine its navigation of this vibrant landscape.Before joining Christie's, Adam Bilbey held the position of head of Wine and Spirits at Sotheby's Asia, orchestrating remarkable sales that included Transcendent Wines, The Philanthropist's Cellar, and the groundbreaking Wines from the Cellar of Joseph Lau. Our conversation takes us to the heart of fine wine consumption in Asia, where we shed light on the Asia's evolving collecting habits. Ada

In 1996, Don St Pierre Jr joined forces with his father, Don St Pierre Sr, to establish ASC Fine Wines. Over the years, their company has grown to become one of the largest importers of high-quality wine in China.Today, we delve into the formidable obstacles encountered while introducing fine wines to the Chinese market and the fascinating stories of navigating the intricacies of conducting business in China during the mid-nineties.We also dive into cherished memories of Don St Pierre Sr's remarkable character and enduring impact in the industry.  Finally, we reflect on the dynamic evolution of the Chinese wine market and envision how ASC would reinvent itself in today's changing wine industry. 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.c

In today’s episode, we have the pleasure of hosting Yiannis Karakasis, a renowned Master of Wine based in Athens, Greece.With his expertise and passion for Greek wines, Yiannis has been instrumental in introducing the world to the hidden treasures of this ancient winemaking region.In our conversation, we delve into his journey and what makes Greek wines so unique and worth exploring. We also discuss his latest ebook, "Greek Wine Explained," and the valuable insights it offers to readers.Yiannis takes us behind the scenes of the 50 Great Greek Wines Awards and shares a sneak peek of some wine styles that will captivate even the most discerning wine enthusiasts.Yiannis Karakasis MW is not only a Master of Wine, but also a prolific writer, consultant, and wine educator. He is the creator of the influential blog www.karakasis.mw, which has been instrumental in promoting Greek wines to a global audience. In 2019, he founded both the 50 Great Greek Wines initiative and the First Growth Wine School in Cyprus. Yianni

In our latest podcast episode, we embark on a journey to unravel the ever-evolving world of China's wine market. With an eye toward 2024, we explore the challenging landscape awaiting the wine industry.Joining us is Natalie Wang, Chief Editor of Vino Joy News ─ the ultimate source for insights into China's wine industry. Natalie's expertise will guide us through the intricate layers of this dynamic market that went from boom to slide. Today we sit down to examine China's current economic landscape and forecast the evolving transformations that lie ahead for the wine industry in the next decade. We navigate the challenges faced by importers, examine how Australia's eagerly anticipated return to the market will impact the beverage landscape, and shed light on the noteworthy shifts in taste preferences and wine styles among the discerning young Gen Z consumers.But our exploration doesn't stop there. As we consider the future, we also delve into the significance of Hong Kong amid the ever-shifting geopolitical la

Introducing Mark Wong: Mark Wong is a visionary entrepreneur who took the beverage industry by storm. Less than 6 months after creating Impossibrew, he found himself on the hit TV show "Dragons' Den," where he faced the ultimate test of his business acumen. In this episode, Mark takes us through that experience and shares the valuable lessons he learned along the way.During our conversation, Mark reveals the fascinating science behind Impossibrew's beers, which offer a one or two-pint feeling without the presence of alcohol. We explore the nootropic herbs used in their products for relaxation and cognitive enhancement and how Mark collaborated with renowned neuroscientist Dr. Paul Chazot to develop these unique formulations.We also delve into the transformative role that a trip to Hong Kong played in Mark's life, where he discovered the power of Chinese and Eastern medicine. Looking to the future, we discuss the potential of the non-alcoholic nootropics industry and the challenges it currently faces. Mark sha

Professor Charles Spence is a world-renowned experimental psychologist specializing in neuroscience-inspired multisensory design. Spence has published over 1,000 academic articles and authored various best-sellers, including “The Perfect Meal” and “Gastrophysics: The New Science of Eating.” Sensehacking, his newest book, was published in 2021.In addition to being an award-winning author, Spence established and runs the Crossmodal Research Laboratory (CRL) at the Oxford University Department of Experimental Psychology.Professor Spence collaborates with baristas, mixologists, chocolatiers, chefs, and perfumiers to design enhanced multisensory food and drink experiences.Professor Spence has worked extensively in multisensory experiential wine and coffee. Today, he wants to know how new technology will change our dining/drinking experiences.In today’s podcast, Professor Spence joins us from London to offer his intriguing insight into gastrophysics, the power of expectation, how packaging might be tricking your se

On today’s episode we embark on a journey that sheds light on Asia’s most misunderstood berry and discuss how it’s making a hot comeback. We sit down with Yao Zhao, Founder of 50 Hertz Tingly Foods to discuss all things Sichuan peppers.In this interview, we delve into the scientific intricacies behind Sichuan pepper’s iconic mala (麻辣) or numbing flavour. Together, we’ll uncover the fascinating history of Sichuan peppers, tracing their origins in ancient medicinal practices and their epic odyssey along the legendary Silk Road. But that's not all—our exploration extends to the nuances between the green and red varieties, exploring how these tiny berries have sparked a fervent "mala craze" across Asia. From the innovative Mala milk tea to delectable culinary concoctions, witness the evolution of a culinary revolution that leaves taste buds tingling and palates yearning for more. Find out more about 50 Hertz Tingly Foods: https://50hertzfoods.comFollow the journey on Instagram @50hertzfoodsSince 2016, Bottled in

In today’s podcast we’ll be uncorking the secrets of unconventional pairings with Vanessa Price,  resident sommelier for The TODAY Show, and the brilliant mind behind the best-selling book, "Big Macs and Burgundy: Wine Pairings for the Real World." Vanessa has spent nearly two decades honing her craft and immersing herself in the wine industry. Her expertise has been recognized by prestigious publications like New York Magazine and Vogue, where she has written and been featured.But Vanessa's passion extends beyond the written word and into the realm of fine dining. As the Wine Director of Wildflower Farms, an Auberge Resort Hotel, she curates an unmatched wine selection to perfectly complement the modern twist on the traditional steakhouse at Mavericks, her latest culinary venture in Montauk. In this captivating episode, Vanessa sits down with us to delve into the inspiration behind "Big Macs and Burgundy," revealing the art of wine pairings for the real world. Discover the pairings to avoid, and which wines