By Carl Giavanti
Reggie Solomonis an enthusiastic red wine enthusiast who wants he didn’t have such an unfortunately and categorically expensive wine pastime. In his downtime, he composes at Wine Casual, where he takes a distinctly casual, yet organized approach to discovering and evaluating red wines.
Reggie holds a Diploma in White Wine & & Spirits (DipWSET) from the UK-based White wine & & Spirits Educational Trust(WSET), which he completed at the International White Wine Centerin New York City. He is a member of the U.S.-based Society of Red Wine Educators, holding its Certified Expert of Red Wine(CSW) qualification.
Reggie serves on the board of directors of the Society of White Wine Educators, and on the advisory board of the Red Wine Media Conference. He is the club sommelier for the Elizabethan Club of Yale University, of which he is a member. Reggie is likewise a certified sherry white wine expert (CSWS) as accredited by the House of Lustauand authorized by the Regulatory Council of Jerez-Xeres-Sherry Denomination of Origin.
Reggie holds a bachelor’s degree from Yale University and a master of public law from the Harvard Kennedy School. He lives in Norwalk, Conn., and is co-author of the book I Garden: Urban Design. Reggie also likes tomatoes, mosaics, Nutella and primary colors. You can follow him at winecasual.com
How did you come to red wine, and to red wine writing?
I concerned white wine as a senior at Yale University when the head of my residential-college dorm organized a semester-long white wine tasting series for graduating elders. Two nights weekly for 2 hours, the owner of a regional wine shop can be found in with a case of red wine and taught me and other eager college seniors about white wine. We sharpened our sensory skill with aroma packages and by determining like components in the wines we were tasting. That early financial investment in my white wine education was transformative and long lasting. I have actually constantly questioned why the wine industry doesn’t use complimentary white wine classes to college seniors. That small financial investment would yield manifold returns for the red wine industry over a life time and elevate customer spending.
I began blogging about white wine in 2015 through my blog, WineCasual.com, to enhance what I was learning in White wine & & Spirits Educational Trust (WSET) classes I was taking at the time. It was also around this time that I discovered my red wine hive and neighborhood through the Wine Blog writer’s Conference (now the White wine Media Conference) and ended up being more excited about sharing my white wine experiences with others.
What are your main story interests?
My story interests tend to follow my current or upcoming travel. All my non-family-related travel is linked to discovering and checking out wine and red wine areas around the world. While I’m open to lots of stories when it comes to wine, I tend to go deep and concentrate on a handful of regions or grape varieties for weeks and months at a time. My current interests remain in wines from the Loire, Beaujolais, Jumilla, Jerez de la Frontera and South Africa. And I love Cabernet Franc in its many expressions– vintage and brand-new world.
What are your main taste buds preferences?
My taste buds preferences alter with the weather condition and the seasons. I certainly tend towards white wines that are medium-plus to high in acidity which are fragrant, refreshing and taste buds cleansing. I enjoy the rancid, buttery components in Oloroso sherry, and I love the yeast-and-brioche aspects in blanc de noirs or Meunier-based Champagnes. Cava and crémant are my home champagnes– may my retirement 401k see my home sparkler promoted to Champagne. Oh yes, I value scheduled, tasty, forest floor and black-tea aspects in red wine, particularly as environment modification drives grape-ripeness levels to all-time highs. And I invite grassy Sauvignon Blanc (here’s looking at you, Menetou-Salon).
What would people be surprised to know about you?
I’m not into Apple items– strictly a PC and Android man here. Also, I do not particularly take care of Cabernet Sauvignon when it’s unblended with other ranges.
What haven’t you done that you wish to do?
I ‘d enjoy to settle in a white wine area in another country for a month to 6 weeks and be able to explore it in depth (not merely as a 7-day tourist). To me, white wine is just one part of the wine-enjoyment equation; food and culture are likewise important elements. Alsace, Stellenbosch, Mendoza, Jerez de la Frontera, the Loire and the Douro would all rank high up on my list.
What’s one thing you ‘d like your readers to gain from your red wine composing?
I desire readers to feel invited into the red wine experiences I share with them. Due to the fact that I compose for satisfaction and not as a job, I really do focus on the experience of things to motivate my readers to move forward, one action at a time, in their wine knowledge and at the speed they feel most comfy.
Can you describe your technique to red wine writing and/or doing wine reviews?
My blog site mostly focuses on white wine evaluations. I use a red wine evaluation style influenced in part by the WSET organized tasting method. That stated, I attempt not to let the technique get in the way of actually having a viewpoint about the wines I’m sampling, so readers can inform if I liked a white wine or not. I often consult my blog search bar myself when I’m shopping for white wine to try to bear in mind if I liked a wine or not.
For my travel-related red wine content, I tend to approach stories from the perspective of someone who’s visiting a red wine area for the very first time, trying to get the most value from their very minimal trip time and likewise attempting to unwind and further their white wine education.
Do you deal with an editorial schedule and/or develop story concepts as they come up?
I develop story ideas as they show up or as I’m inspired to do so through my wine-related travel.
How typically do you compose designated and paid posts? How frequently do you blog?
While I haven’t focused on paid posts, I do post a brand-new white wine review on my blog at least every other day. I publish travel-related red wine stories as my travel experiences allow and/or motivate.
Do you post your posts on social networks?
I publish mainly on Twitter since that’s where the red wine neighborhood connects most. Instagram is fine for posturing bottles, however conversation takes place mostly on Twitter. I rarely post on Facebook, considering that their service model is geared towards paid views instead of natural views and discovery.
What are your recommendations to wineries when connecting with journalists?
I see myself as a pro-consumer with a pen, who wishes to share for the benefit of other consumers like me. It’s great to make a pitch based upon a specific style you might want (e.g., red wines to couple with Halloween), but because I’m wine-first focused, those frames are mainly unimportant to me.
What benefits exist in working directly with winery publicists?
Life is everything about relationships and the wine world is no various. I take pleasure in when press agents who manage numerous red wine accounts and brand names invite me to events that showcase their brand names– even if I can’t go to. It’s nice to be considered not just for a particular story but as a long-lasting student of a brand name.
If you take day of rests, how do you invest them?
The majority of my vacation time is spent traveling to international red wine areas and taking pleasure in regional cuisines. Some individuals travel to go to historical buildings. I travel with my red wine glass and a full restaurant booking roster. I’ll visit cathedrals when I’m dead (other than for you my precious Sagrada Família, which constantly thrills).
What is your most unforgettable red wine or red wine tasting experience?
Through a see to South Africa in 2018, I was presented to the pleasure that is oaked Chenin Blanc. Who knew Chenin Blanc could be so scrumptious when somewhat oaked? As the largest producer of Chenin Blanc on earth, it’s hardly unexpected South Africa developed this development (do not come at me, Australia). I just want I might find oaked Chenin Blanc here in the United States. There appears to be little to none.
What’s your treatment for a white wine hangover?
3 chlorella algae tablets and a glass of water before bed. Remorse and a baguette work, too.
Carl Giavanti is a Winery Publicist with a DTC Marketing background, going on his 12th year of winery consulting. He has been associated with service marketing and public relations for more than 25 years, initially in innovation, digital marketing and job management, and now as a winery media relations specialist. Customers are or have actually remained in Napa Valley, Willamette Valley, Walla and the Columbia Gorge. (www.CarlGiavantiConsulting.com/Media).