By Carl Giavanti
Anna Maria Giambanco DiPietro is a author based mostly in Santa Barbara County, Calif. Along with her WSET 2 with distinction certificates in tow, she writes for Edible Santa Barbara, Wine Fanatic, the American Wine Society Journal, Wine Nation This Month and extra publications specializing in the wine and meals scene.
Drawing from her expertise as a magnificence and wellness skilled, plant-based prepare dinner and graphic artist, she goals to create approachable, academic content material. You’ll probably discover her tucked away among the many vines, sipping glowing wine whereas planning her subsequent meals pairing. Look ahead to her byline in Wine Fanatic, and you may observe her on Instagram @AnnavedaBeauty
Inform us your origin story. How did you come to wine, and to wine writing?
Rising up in New York, my father would make small batches of wine every year in our yard. I’ve such vivid reminiscences of selecting up crates with him at a railroad siding the place a boxcar stuffed with California Zinfandel would park for a number of weeks every autumn.
After attending artwork college, I labored as a graphic designer for Trendy Bride, Martha Stewart, and different high-profile luxurious manufacturers earlier than switching to a profession in wellness. I taught yoga and meditation and launched a yoga studio in Pelham, N.Y. Later, I started writing for a life-style publication out of Edinburgh, Scotland, and I toured North America educating and writing.
Once I landed in Los Angeles a number of years later, I labored as a wine steward and tour information at one of many oldest wineries in the USA. Throughout my time there I started taking wine courses and pursued my WSET certification. This prompted me to relocate north of the town to put in writing among the many vines in Santa Barbara County, the place I presently reside.
Congrats on the brand new Wine Fanatic task. Inform our readers how this happened.
Briefly, I’ve actually labored my butt off for the previous few years. I’ve put collectively an unlimited portfolio of my printed meals and wine writing, together with my work for Edible Santa Barbara, Wine Nation This Month, Michigan Uncorked, the American Wine Society Journal and Caviar/DoorDash. Final 12 months, I wrote 500 restaurant profiles for Caviar, which was an important train in rapidly researching, writing and delivering content material for a shiny entity.
I additionally write for Coco Eco Journal, an eco-luxe publication, and for wineries in California and Oregon, so I’ve amassed numerous work. I’m thrilled to put in writing for Wine Fanatic — it’s been a really clear aim that I set and have diligently labored towards.
Are you a employees columnist or freelance?
I’m freelance with everybody now, and I really like the pliability it affords me. I’ve so many wonderful shoppers and writing for every of them brings me nice pleasure. To not point out I’m at all times tasting completely different varieties, types, experiencing new AVAs and researching a broad array of matters. It retains issues enjoyable, contemporary and stimulating.
What would individuals be shocked to find out about you?
I suppose it depends upon whether or not they’ve met me or not.
I produced a plant-based educational cooking collection after I lived in New England, the place I additionally discovered to snowshoe. I grew up within the meals and beverage trade, serving to my mother and father with their Italian eating places in Westchester, N.Y., so I do know my approach across the kitchen and I’m fairly fearless in relation to tackling a brand new recipe. I’m presently experimenting with an out of doors pizza grill and hope to get that up and working this fall. And I’d love to put in writing a e book that’s half recipes, half tales, sooner or later.
You’re bilingual — English and Italian — had been you inspired to talk each as a youth?
Sure, we grew up talking each English and Italian — a Sicilian dialect, to be particular — and later, I studied Italian in highschool and faculty. As of late, I attempt to educate my husband a number of phrases right here and there. To follow and preserve my pronunciation, I learn Italian recipes and articles aloud in my kitchen, normally whereas one thing’s baking or simmering within the background. It’s coming in useful now, as I’ve been corresponding by way of e-mail in Italian relating to the Sicilia DOC.
In case you weren’t writing about wine for a residing, what would you be doing?
I can’t think about my life with out this work now that I’m within the stream. I get up on daily basis excited to get to work on r&d, conducting interviews, sampling and producing pairing strategies. But when pressed, I’d say that I’d probably be writing pure magnificence and way of life content material. Maybe pursuing horticulture and enology research — that will be fairly cool.
Are you able to describe your strategy to wine writing?
I take a fairly romantic strategy in relation to wine; I like to consider the individuals behind each classic, from winery to fermentation to label design and bottling. Every bottle comprises a narrative, and I really like to offer these bottles a voice — inform the story of the grapes, the soil, the climate that 12 months — and share that with the world.
I attempt to educate in a style that’s informative and approachable, but not dumbed down. I’ve authorized pads, pens and stacks of books on my kitchen desk. At any time when the temper strikes, I scribble notes. Then as soon as a day, I set about truly weaving all of it collectively. There’s self-discipline, but it surely’s additionally freestyle, and it really works — simply ask my shoppers. I’ve by no means missed a deadline!
What are you engaged on now?
I’m engaged on a narrative specializing in the wines of Santa Barbara County for Edible Santa Barbara’s Fall problem, so I’ve been out tasting and interviewing throughout Buellton, Lompoc, and spending a number of time on Santa Rosa Street. Concurrently, I’ve items within the pipeline that includes numerous kinds of stemware, a neighborhood brewery, wine and pure skincare, in addition to a number of meals and wine pairing content material for Sommsation.
What’s your tasting course of for wine critiques? What occurs to all that further wine?
I don’t essentially assessment wine, I speak about wine. Every particular person may have their very own expertise once they style. That being mentioned, I typically plan a meal round no matter I’m sampling and give attention to that one bottle — slowly and intentionally. In doing so, I give the wine my full consideration and after I sit to put in writing about it, the work flows from an sincere, knowledgeable, genuine place.
IMO, speed-tasting after which writing a few bottle is like kissing somebody as soon as and writing a tell-all about them as a lover. This stuff ought to take a while in order that the author has an opportunity to dive in and generate content material that rings true.
Additional wine? It’s all shared and loved over meals and dialog. There’s no “further wine.”
What are your suggestions to wineries when interacting with journalists?
I at all times defer to the winemakers in relation to interviews, as I’ve the utmost respect for his or her time and expertise — my time within the trenches at a number of wineries has given me that chicken’s eye view.
My recommendation? Be your self, share your tales, style with them and have enjoyable. I’d say that should you just like the journalist’s vibe and present physique of labor, belief the method and glide. They’ll more than likely shine a flattering mild on you and your merchandise.
What benefits are there in working immediately with vineyard publicists?
I deal immediately with the winemakers/homeowners and have but to should undergo any PR entities. I like a direct line in.
Which wine personalities would you most like to fulfill and style with (residing or lifeless)?
Madame Clicquot Ponsardin, the “Grande Dame of Champagne.” She handed away in 1866, however I’d love to talk along with her over a bottle and talk about how she developed riddling. I’d want a translator, nonetheless, as I can say maybe three phrases in French.
In case you take days off, how do you spend them?
Once I’m not on the pc writing, you’ll discover me out tasting, testing recipes and studying each meals and wine e book that I can get my arms on. I used to be additionally lately awarded a scholarship by way of the Glancy Basis, so I’m making ready to take a number of wine programs by way of the San Francisco Wine Faculty. Apart from that, there’s a number of gardening, yoga and walks with our rescue pups.
What’s your most memorable wine or wine tasting expertise?
I can shut my eyes and film each tasting I’ve skilled — and I’m simply getting began.
From wonderful al fresco meals and wine pairings at my in-laws’ residence to sipping Vermentino, Petite Syrah, and Amarone throughout my time as a wine steward in Los Angeles, there’s a protracted checklist of memorable tasting moments.
Karen Steinwachs of Sea Grape Cellars as soon as poured her Sauvignon Blanc for me at a picnic desk in a peach orchard. Jessica Gasca of Story of Soil tasted me by way of a flight whereas manufacturing gear was delivered and put in. I really like being out within the vineyards or within the combine with the moist flooring, barrels, vats, hoses and, most essential, the individuals.
Do you have got a favourite wine and meals pairing?
Most lately, I’d should say that sipping Babcock Vineyard’s Carignan alongside a burger on a balmy summer season evening was fairly spectacular. I’m additionally a fan of chilly, crisp glowing wine with potato chips which are dusted with truffles, Fiddlehead’s Grüner Veltliner with spicy noodles, and Vinho Verde or Albariño with grilled shrimp. Contrapuntal pairings are my favourite.
________________________________________
Carl Giavanti
Carl Giavanti is a Vineyard Publicist with a DTC Advertising background. He’s celebrating his 14th 12 months of vineyard consulting. Carl has been concerned in enterprise advertising and marketing and public relations for over 25 years; initially in expertise, digital advertising and marketing and challenge administration, and now as a vineyard media relations guide. Purchasers are or have been in Napa Valley, Willamette Valley, Walla Walla, Columbia Valley, and the Columbia Gorge. (www.CarlGiavantiConsulting.com/Media)
