Bottled in China: A Wine & Food Podcast Emilie Steckenborn

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.

Adam Bilbey goes beyond the surface to reveal exciting opportunities for collectors beyond the realm of the most famous wine names and uncovering hidden gems.

Finally, authenticity is a paramount concern in the world of fine wine, and we address this important topic in our discussion. Adam Bilbey imparts straightforward tips and advice on how aspiring wine enthusiasts can embark on their own cellar journey, ensuring that their collection reflects their personal taste and preferences.

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.

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 exceptional wines that will captivate even the most discerning wine enthusiasts.

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 landscape.

Get ready to gain a deeper understanding of China's wine market as we dissect trends, challenges, and opportunities.

Tune in to stay ahead of the curve in the world of wine business.

Introducing Mark Wong, a visionary entrepreneur who made a significant impact in the beverage industry. Within a short span of six months after creating Impossibrew, he found himself facing the ultimate test of his business acumen on the popular TV show "Dragons' Den."

During our conversation, Mark uncovers the captivating science behind Impossibrew's alcohol-free beers, which provide the sensation of enjoying one or two pints. We delve into the incorporation of nootropic herbs used in their products, offering relaxation and cognitive enhancement. Mark's collaboration with renowned neuroscientist Dr. Paul Chazot in developing these unique formulations is also explored.

Furthermore, we delve into the transformative impact of Mark's trip to Hong Kong, where he discovered the potency of Chinese and Eastern medicine. Looking forward, we discuss the potential and current challenges faced by the non-alcoholic nootropics industry. Mark shares insights on pain points and the exciting prospects that await in this emerging market.

Join us in this episode, as Mark takes us through his experience, sharing valuable lessons learned along the way.

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.
Prof. Spence collaborates with baristas, mixologists, chocolatiers, chefs, and perfumiers to design enhanced multisensory food and drink experiences.

Prof. Spence has worked extensively in multisensory experiential wine and coffee. Today, he wants to know how new technology will change our dining/drinking experiences.

Professor Spence joined us from London and offered his intriguing insight into gastrophysics, the power of expectation, how packaging might be tricking your senses, and more.