Minerality? Tirtiary Notes? Decoding the Science of Wine with Nicolas Quille, Master of Wine

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 personalities. Hosted by Emilie Steckenborn, the show is your one spot for all things food, beer, wine and spirits from across the world.

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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 wherever you listen to your episodes!
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