Bottled in China: A Wine & Food Podcast

Taiwan is famed for it's lively night markets lined with food stalls that serve up local specialties.
Today, I'm joined with "Bar & Club Personality of the Year" Dave Bob who is now the Senior Brand Rep for Kentucky Ale & Town Branch Spirits based in Taiwan.

A foodie at heart, we discuss what it's like growing up in Vermont, Beijing BBQ, the success story of Dr Pearse Lyons', founder of Kentucky Ale & Alltech. Finally, we talk about Dave Bob's favorite beer & food pairings.

Check out the Kentucky Ale rage of beers :http://www.kentuckyale.com/

Questions? Suggestions? We want to hear from you! Contact us: [email protected]

Thank you to our Producer, Ryan Shuken and our Production Editor David Xu. Finally, thank you for listening!

How to improve the quality of wines produced in China?
As a buyer, how to select the best bottle out of thousands of choices?

In this interview we're joined with David Jiang, Managing Director of Wine 100, one of China's leading wine competitions.
Wine 100 competition brings together a professional panel of wine experts and wine lovers to taste through thousands of wines and select the best wine for the everyday consumer.

In this podcast we'll learn about how it all started and what they're doing to improve the wine quality in China for both producers and consumers.

Click here to find out more: http://wine100.org/

Contact us at: [email protected]

Thank you to our Producer, Ryan Shuken and our Production Editor David Xu. Finally, thank you for listening!

What's brewing in Taiwan? We're joined by Peter Huang, Managing Partner of Taihu Brewing, the country's leading craft brewery. In this episode we talk everything from black sesame beer, sour beer and innovation in Taiwan beer industry.

In just three years, Taihu Brewing has created a name for itself with their experimental and quality driven beers that are sure to put Taiwan on the beer map.
You'll want to make sure you've got a beer in hand for this episode!

Click here : https://www.taihubrewing.com/
Contact us: [email protected]

Thank you to our Producer, Ryan Shuken and our Production Editor David Xu. Finally, thank you for listening!

Ever wonder how to leverage from Wechat, China's largest social media platform with over 1 billion users?
Zhiwei, CEO of Penguin Guide joins us today to discuss the evolution of online sales and marketing on China's largest social media platform: Wechat. With over half a million followers, Zhiwei founded a successful wine education and entertainment platform that has now branched out to food, wine, beer and so much more.

In this episode Zhiwei shares his insider tips on how to connect with your audience, how to build your brand and how to leverage sales through Wechat!
Follow them here: 企鹅吃喝指南 ／ Wechat ID: qiechihe

Thank you to our Producer, Ryan Shuken and our Production Editor David Xu. Finally, thank you for listening!
For inquiries or sponsorship please contact: [email protected]

Have you heard of "Chifa", the Peruvian style Chinese cuisine emerging in Peru? In this episode we talk with Chef Carlos from Elefante, about what it was like growing up in Peru and his adventures in the culinary world here in China.

Chef Carlos Sotomayor is part of the well respected El Willy Group that brought the original "sexy" tapas to China. In this episode we talk about the food evolution in Peru from quinoa to "Chifa" and also the evolution of fine dinning in China.
Click here to eat some sexy food: http://www.elwillygroup.com/
Or contact Chef Carlos here: [email protected]

Thank you to our Producer, Ryan Shuken and our Production Editor David Xu. Finally, thank you for listening!

Reinventing traditional street food for a new generation is no small task. Owner/Chef Alex Xu of Baoism joins us to discuss street food and his trendy restaurant: Baoism that takes Shanghai traditional breakfast food to a whole new level!

A traditional Chinese breakfast starts with a "Bao", a simple steamed bun with various fillings that you'll find scattered around the city shops. Alex Xu's Baoism takes these simple everyday dishes to a new level with scrumptious fillings like "HongShao rou" or otherwise known as slow cooked pork. His creations bring us old traditions wrapped up with new ideas. In this podcast we discuss where these inspirations came from and what drives his vision moving forward.

Thank you to our Producer, Ryan Shuken and our Production Editor David Xu. Finally, thank you for listening!

Ganbei! In this episode Nanacy Juang updates us on what's really going on in the Chinese spirits industry. Originally from Seattle and currently based in Shanghai, Nancy has worked with the top tobacco, wine and spirit brands in China and Taiwan.

In this episode we discuss what's hot in the spirits market! We dive into the new generation of drinkers: millennial, and find out their preference. Finally, we also talk about China's most consumed spirit: Baijiu. Is it booming or fading out?

Thank you to our Producer, Ryan Shuken and our Production Editor David Xu. Finally, thank you for listening!

It's the debut of Bottled in China! In this episode we are joined by Sandor Hunyadi, former sommelier at some of Shanghai's top restaurant.

Formerly from Hungary, Sandor shares with us his experience in China working in wine and the development in wine education, customer tastes and tier markets. We discuss Hungarian wines and try to uncover if the myth really does exist: do Chinese have a certain preference for sweet wines?

Thank you to our Producer, Ryan Shuken and our Production Editor David Xu. Finally, thank you for listening!