Bottled In China

In this podcast we dive into what makes a masterful sommelier with James Lloyd, Head Sommelier at Restaurant Gordon Ramsay.Starting his career in wine in 1999, James has over 20 years experience from working with importers, wine producers and as a Sommelier for some of the world's greatest chefs. It all started in a hotel in South London moving to Gordon's flagship, Restaurant Gordon Ramsay (3* Michelin) in 2002 as a Commis Sommelier where he moved to Assistant Head Sommelier and remained until a move to New York as part of the opening team for Gordon and stayed for a year.       After 5 years with the group, a move to Italy beckoned, in Piedmont, where he worked as an intern for Cantina Ceretto assisting in the production of their Barolo's, Barbaresco's and international blends, learning the ropes of wine making first hand. Once the harvest was complete he relocated to Lake Garda to take on a Sommelier position. Moving back to London in 2008, James initially became Head Sommelier for Marcus Wareing before mo

In this podcast we’ll discuss how to keep wine fresh for weeks after opening, argon gas preservation vs. other preservation technologies, and bringing Winesave to the Asian market.Today we are joined by Alex Longman, Executive Director of Innert Pte Ltd.Winesave is world's first hand-held canister containing high-quality, 100% food-grade argon gas. When argon gas is dispensed into an opened bottle of wine, it preserves the wine by forming an inert barrier that stops spoilage from oxygen, without affecting the characteristics of the wine. This allows wine lovers to enjoy any wine one glass at a time at home, and gives wine professionals an easy and affordable way to eliminate wastage when serving wines by the glass. Winesave's goal is to let every person in the world who will ever pour a bottle of wine know that they have the ability to enjoy that wine a glass at a time, easily, safely, and affordably.  Bottled in China brings you into the food and drink scene through conversations with the some of the most ha

In this podcast we dive into how Eclipse Foods created the best tasting dairy free ice cream on the market.Eclipse Foods, often called the Beyond Meat of dairy, is a Y Combinator-backed startup making plant-based dairy products that are indistinguishable in flavor, texture, and functionality from conventional dairy. Eclipse's mission is to create a more sustainable, healthy, and humane food system by making amazing plant-based foods that require no sacrifice for consumers.  Today we are joined by Aylon Steinhart, Founder and CEO of Eclipse Foods. Aylon has spoken regularly on food innovation at Harvard, MIT, Yale, Berkeley, and Stanford, and has worked with companies such as Kraft Heinz, Nestle, and Kellogg’s. In his work at the Good Food Institute, the leading non-profit in the alternative protein space, Aylon incubated dozens of startups and advised investors and strategic partners on alternative proteins. Aylon has co-founded two startups and studied at UC Berkeley's Haas School of Business.Grab a pint : h

Today we are joined by Brigid O'Reilly, co-founder of Distaff wine, to hear her story of navigating the wine world. Brigid discusses some of the barriers for young people and for women in the industry and shares her aspirations for the future. She also tells us about founding Distaff during COVID, some common misunderstandings when it comes to PET glass (Distaff bottles their wine in PET), and she offers advice to fellow young entrepreneurs interested in wine and the wine industry. Distaff Wine is the work and passion of women – a team consisting of a mom and four sisters who have been in the wine industry for the majority of their lives. After being constantly overlooked by the male-dominated wine industry, they started Distaff to share their story, be a voice for women in the wine industry, and to highlight women in other industries. Their first line of wines, Nomen, features women from various work fields on each label, and is packaged in eco-friendly PET bottles that are lightweight, shatterproof, and shi

What are top wine trends experts are seeing in 2021? How is Decanter judging natural wine in competition?  How does Decanter China differ from their other media strategy?Today, we’ll be diving into the world of wine with Alex Layton, Decanter’s Head of Marketing. Decanter is the world’s leading wine media brand with a total monthly organic reach in excess of 2.2 million, covering the whole media ecosystem through digital, print & social media in addition to a world-leading global events and awards programme.This includes:· Decanter Magazine, founded in 1975 and Europe’s best-selling wine magazine read in over 100 countries· Its websites Decanter.com – home of Decanter Premium, an online resource providing full access to exclusive scores and tasting notes on more than 1,000 wines every month. Alex provided our listeners with a 25% discount on your Decanter Premium by using the code BIC21 · DecanterChina.com - a bilingual website dedicated to the ever-growing audience of wine lovers in China· The Decanter W

Vinified APP is disrupting the Californian wine industry by bringing wineries closer than ever to their consumers. It has a simple and intuitive mobile interface that allows you to buy wines you’ll love at affordable prices. The platform also features appealing visuals to guide users in finding and discovering new wines.Today we are joined by Corentin Chon, co-founder of Vinified, to discuss his inspiration for founding the platform.Vinified is the first platform to bridge the gap between distributors and final consumers. It allows them to instantly list and sell their wines to consumers across California (and a couple of other states), making great wines more affordable!In the Vinified Wine App, consumers can rate and review wines they've tried, and are offered suggestions based on their tasting preferences. They can also discover new wines, learn about their unique flavor profile, and receive information about wines directly from the winemakers.Learn more: Download the Vinified APPIf you liked this podcast

Embracing a plant-based diet is becoming easier than ever.Top Tier Foods Inc. has created a plant-based wagyu beef and a seaweed based fish roe that would make you second guess that your not eating the real thing!In this podcast, we are joined by Blair Bullus, Founder and President of Top Tier Foods Inc., to discuss the dynamic plant-based industry and how he’s created one of the best tasting waygu beef alternatives.Top Tier Foods Inc. is a Vancouver, Canada based company who garnered international headlines earlier this year when world renowned sushi chef Hidekazu Tojo claimed their plant-based alternative to wagyu beef was comparable in flavour and texture to the real thing.Now working with many of the largest sushi chains in the world, including Advanced Fresh Concept (AFC) Sushi, Top Tier Foods has developed a catalog of products that range from seaweed based alternatives to fish roe, to sticky quinoa for sushi, and of course plant-based wagyu beef.Founded in 2013, Top Tier Foods has been making it their

Today we are joined by Carlos de Jesus Veneno, Director of Marketing and Communications for Amorim Cork to discuss the world of cork closures.In this podcast we discuss the latest breakthroughs in closure development including NDtech and Amorim’s new closure technology: Naturity® and Xpür®. We also share common closure issues you might have come across in your cellar: a leaking bottle, a risen cork, etc.   Corticeira Amorim, based in Portugal and founded in 1870, is the world’s largest player in the cork industry. Amorim's responsible approach to raw materials and sustainable production illustrates the remarkable interdependence between industry and the vital cork ecosystem - one of the world’s most balanced examples of social, economic, and environmental development.Find out more: https://www.amorimcork.comFollow them on Instagram @amorimcorkBottled 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

Wine without using grapes? Bourbon without grains?Molecular wine and spirits have made it to shelves near you and you're probably wondering if this is the beginning or end of the world? Today we are joined by Alec Lee, co-founder and CEO of Endless West to discuss the world of molecular wine and spirits. Endless West is a technology startup using scientific methods to create the world's first molecular wine and spirits - alcoholic beverages that are crafted 'note-by-note' using pure flavor and aroma molecules extracted from efficient sources in nature. A small, independent team of scientists, sommeliers, writers, chefs, and grad school dropouts, their mission is to use science to create food and drink of unparalleled quality, value, and heart. The company was founded in 2015 by Alec Lee and Mardonn Chua, and sommelier, Josh Decolongon. It is headquartered in San Francisco and has raised $30 million in total funding to date.Find out more: https://endlesswest.com/Want to try it out for yourself?  Order Gemello,

Sweeteners have been a source of controversy for some time in regards to health and sustainability issues.A lot of us believe that sugar free alternatives are healthier，but in this podcast we'll be shinning some light on the ugly truth about most sweeteners.Today we are joined by Brian Finkel and David Czinn, co-founder's of D'vash Organics.D'vash Organics fruit-based nectars and syrups are "a healthy and delicious alternative to sugar, honey, and agave." Based in Los Angeles, D'vash Organics is the leading purveyor of fruit-based nectars and syrups in the US retail market. All of their products are vegan, paleo-friendly, non-GMO, and have no added sugar.Follow them on Instagram to find delicious recipes @DvashorganicsFind out more: https://www.dvashorganics.com/If you liked this episode you'll also want to check out the following Bottled in China episodes:-CBD: The new frontier of food and beverage with Jamie L. Evans of Herb Somm-How Asia is leading the alternative protein industry with Sonalie Figueiras -C

Vietnam is the second largest producer of coffee after Brazil. It has a unique coffee culture that was first introduced by the French in the mid 1800's. Today we discuss Vietnam's key coffee growing regions and the evolution of coffee culture with Mr. Tran Nhat Quang, Founder of Là Việt Coffee. Quang is one of Vietnam's craft coffee pioneers and is establishing a fair trade approach to local growers. Là Việt is a producer of specialty coffee in Vietnam. Their whole bean coffee is made from hand-picked, carefully sorted and processed Arabica beans and comes in three roasting levels. The company opened its first retail café in Dalat in 2015, and has since expanded to Ho Chi Minh City and Hanoi. In 2020, Là Việt also launched a Ready-to-Drink Coffee line.Find out more: https://laviet.coffee/en/Follow them on Insta@ LaVietCoffeeIf you've like this episode then you'll also want to check out our other coffee episodes:- The rise of premium Chinese coffee-The green coffee revolutionottled in China brings you into the

What if there was a device you could just attach to the neck of a wine bottle and it would immediately replicate the effect of a wine that has been aerated for 24 hours? Today we get tech-savvy with Nicolas Naigeon, founder and CEO of Aveine, and discuss his game-changing invention - the first wine aerator controlled by a smartphone app. Using an AI-enriched database, the Aveine app identifies the wine scanned and calibrates the Aveine Smart Wine Aerator to the ideal level of aeration for that particular wine - from 1 minute to 24 hours - instantly.The Smart Aerator precisely calculates the ideal aeration of any wine, allowing immediate consumption upon opening of the bottle. It uses patented technology to recreate the aeration process in a controlled manner by mixing air into the wine as it flows from the bottle, exposing it to more oxygen.Find out more: https://www.aveine.com If you loved this wine tech podcast, then you’ll want to check out the following episodes:Are Computers Already Better Wine Tasters T

James Atkinson is the founder and host of the Drinks Adventures podcast and a Certified Cicerone®. On this episode of Bottled in China, James joins us to discuss the newest trends brewing in Australia’s beer and spirits scene, including how the Australian Gin industry is exploring the use of local botanicals in their distillations.  A lover of all categories of fine drinks, James is the former editor of beer news website, Australian Brews News and drinks industry publication TheShout. He writes about beer, wine and spirits for magazines including Halliday, Gourmet Traveller Wine and Selector. In 2017 he was the Media Award Winner in the Australian International Beer Awards.  A few weeks ago I had the chance to join James on his podcast to discuss the Chinese wine scene. If you have yet to check it out, make sure to take a listen!  Follow James’s podcast: Drinks Adventures to hear from some of the most inspiring people in the drink industry.  Website: https://drinksadventures.com.auBottled in China brings you

What are common issues with wine websites and what should wine businesses be considering now, in terms of improving and optimizing their websites for 2021?Where do wineries fall short in terms of ADA accessibility on their website and social media marketing? Today we are joined by Brian Richardson, founder and lead developer of Vinbound Marketing to discuss how you can best position your online presence. Vinbound Marketing provides wineries with a full range of digital marketing and branding services to grow tasting room traffic and sell more wine direct to consumer. Vinbound is a partner to wineries primarily in website development, ecommerce integrations, photography and search engine optimization.Find out more: https://www.vinboundmarketing.com/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. Follow us on

Recently, we've seen the popularity of hard seltzer surge in North America.White Claw was one of the first brands to take the market by storm. Eager to seize this opportunity, competitors like  Anheuser Busch, Constellation Brands and Molson Coors were quick to jump into the ready to drink (RTD) category.But has the seltzer category captured the China market? Today, we speak with Eric Hoang, Co-Founder of LINGYA about the business landscape of hard seltzer in China. LINGYA Hard Seltzer is a simple blend of soda water, distilled vodka, and a hint of fruit with zero sugar.  With only 3.8% abv, it's China's first hard seltzer. Find out more:  https://ling-ya.com/faqBottled 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. Follow us on Instagram @bottled.in.china Episodes available on iTunes,Spotify,online or wherever yo

The term 'data' can be perceived as impersonal or distant.But how does data visualization and the strategic engagement of data actually allow wine businesses to become closer with their customers?Today we speak with Cathy Huyghe, Co-Founder of Enolytics about the power of big data.Enolytics provides data-driven business intelligence to beverage alcohol companies around the world; its client list includes Bollinger Champagne, Marchesi Frescobaldi, Wines of California, Wines of Chile, Gonzàlez-Byass and Freixenet-Mionetto. She is also the co-creator of content for A Balanced Glass, a community dedicated to wellness in the wine industry, which was a 2019 Drinks Innovator for SevenFifty Daily. Cathy currently writes for Forbes.com about the business and politics of the wine industry, and for Inc.com about entrepreneurs with a special focus on women. She is the author of the award-winning book Hungry for Wine: Seeing the World through the Lens of a Wine Glass. You may have seen her on the “Reign of Terroir” episod

Can you really taste minerality in wine?If so, how did it get there? Today, Nicolas Quillé MW joins us to discuss the science behind key wine terms. We also discuss what happens to wines as it ages and which wines should or should not be aged.Nicolas Quillé, MW is no stranger to the world of wine. Born into a family working in the wine industry, he's Master of Wine, has two master degrees in Enology, an MBA, and over 25 years of experience. Nicolas currently serves as the Chief Winemaking and Operations Officer for the Crimson Wine Group, where he responsible for the operation of six estate wineries and associated vineyards across California, Oregon, and Washington. He offers lectures and seminars on a regular basis,including a recent online master class on the history and terroir that define the wines of Beaujolais. Nicolas resides in Portland, Oregon.Connect with him on LinkedIn at Bottled in China brings you into the food and drink scene through conversations with the some of the most happening personaliti

Step aside heavy glass wine bottles and make way for a more sustainable wine packaging made from recycled paperboard.Today we are joined by Malcolm Waugh, CEO of Frugalpac, to discuss Frugalpac's Frugal Bottle for wine and spirits.Frugalpac is a world leader in the design and development of sustainable packaging.Frugalpac has newly launched Frugal Bottle, a sustainable wine bottle made out of recycled paperboard. Frugal Bottle is 5X lighter, has 6X less carbon footprint, and has a 4X lower water footprint than a traditional glass bottle. Its' design also uses 77% less plastic than a 100% recycled plastic bottle.In this podcast we find out which wineries and wine consumers are an ideal "fit" for this type of innovative and sustainable packaging.We also find out what the Frugal Bottle offers that other sustainable packaging solutions don't?Find out more: www.frugalpac.com Get in touch: hello@frugalpac.comWatch their video on Youtube: https://www.youtube.com/watch?v=1ho2_wBUmbUBottled in China brings you into th

Fine wine auctions can be overwhelming and intimidating.But today we’re speaking with an expert about what people buying and how you can get started on building up your cellar. Shoshana Filene joins us to discuss the fine wine market: who are consumers and what wines she’d recommend to start off your cellar..When we interviewed Shoshana, she was fine wine consultant at one of the most respected fine wine auction houses. Today, she’s the VP Sales & Acquisitions at GRW Wine CollectionFind out more:  www.grwwine.com 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. Follow us on Instagram @bottled.in.china Podcast available oniTunes,Spotify,online or wherever you listen to your episodes! 

China’s wine industry is fast paced and always evolving.Today we speak with Alberto Fernandez, General Manager of Asia Pacific, Middle East and Africa at Familia Torres about his 20 year wine journey in China. Originally from Barcelona, Spain, Alberto developed a curiosity and passion for wine during his time in Australia. He moved to China in 2000 and was appointed GM at one of the pioneering wine distribution companies: Torres China.Torres China is one of the leading family owned importers in the country representing Torres family wines and some of the top international wine brands.Find out more: https://www.torreschina.com/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. Follow us on Instagram @bottled.in.china Podcast available oniTunes,Spotify,online or wherever you listen to your episodes!