Bottled In China

Ever wonder how our emotions impact our perception of a wines' taste and profile? Or the science behind the iconic pairing of rose and steak tartar? Today we’ll be speaking with Marcell Kustos PHD, about what he unearthed during his research. Marcell is a beverage director, wine educator, and consultant. With a cross-functional background, he re-defines the role of modern-day sommelier.  After obtaining a qualification in food engineering and winemaking operations, Marcell started his career as a food product developer before turning his hand to wine. He began working as a sommelier while undertaking a Master's degree in gastronomy. His curiosity for memorable wine experiences led to a PhD in food, wine and emotional pairing at the University of Adelaide in collaboration with Wine Australia and UC Davis. While working at Penfolds Magill Estate, Marcell curated one of the country's most extensive champagne lists and created memorable experiences with a twist of science. Just recently, Marcell has joined a new