Ms. Francesca Granelli - Italy - Sommelier/Oenologist/Wine Judge/Journalist/Wine Consultant (Interview No. 204)

Name: Ms. Francesca Granelli

Nationality: Italian –

Founder: Vinum Loqui

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Prerequisite

Please tell us a little bit about your first encounter with wine & the wine industry. Did you have any particular mentors?

When I was born, and for much of my life, my family had a small vineyard that covered our garden and shaded the vegetables growing between the rows. In a small outbuilding next to our house, three elderly men lived who took care of the vegetable garden. We also kept chickens and pigeons. My uncles, too, have a vineyard. Every September, the whole family would come together for the harvest. I often say that I took part in my first grape harvest when I was just nine months old, since I was born in January. One of my most cherished memories is tied to my grandfather, to whom I was very close. Not long ago, I found a few bottles of wine made from our vines in the year I was born (years ago), and that discovery brought back a flood of emotions.

What specific traits or skills should a Sommelier possess for professional performance, and is there any person with those qualities you especially admire within the wine industry?

For me a sommelier should combine technical expertise with emotional intelligence. Deep knowledge about wine is essential, of course, but also the ability to read a room, understand a guest’s needs, and communicate clearity and warmth, with humanity, curiosity, passion. It’s important to suggest a good bottle but also creating an experience. There are many professional sommelier I can mention with all those skills. One of those is David Seijas, Sommelier for El Bulli. I met him few times ago, he’s very professional and with a long carrier and a personal background with him.

What would be your advice to a young Sommelier(e)? How to find a good position at home or abroad? Any further tips?

My advice to a young sommelier is to be curious, hamble, open minded. Study as much as possible but also learn to listen to mentors, to guests and wine as well. Experience is absolutely the key. From working in different types of restaurant to travel whenever you can and taste constanty. Don’t be afraid to start from the bottom beacouse every service and glass poured is an important lesson. To find a good position is very important to build a strong e genuine relationship within the wine industry. Have a strong professional network can open unexpected doors. As well as is important to be clear about your goals and be flexible at the same time, couse sometimes the best opportunities come from paths you hadn’t considered. And above all choose where you feel respected and inspired, always.

Active:

When a customer asks for advice on selecting wine, what, in your opinion, would be the best approach?

I believe the best approach is to start by understanding the guest’s preferences, basely I’m talking about the flavor profiles of the wines that they enjoy, previous wine experiences, and the occasion of the meal. Then, I consider the dishes they’ve ordered and the style of service they expect. Rather than overwhelming them with technical jargon, I focus on telling the story behind a few suitable wines, so the choice feels personal and engaging.

What is your philosophy about glasses? Are you working with well-known brands or are you considering new brands as well?  How do you decide?

Glass is not just a vessel. It can change the taste of a wine and so it’s part of the tasting experience. I appreciate working (and drinking) with well-known, high-quality brands for their reliability and proven performance, but I’m open to exploring new brands if they demonstrate craftsmanship and innovation. It only depends on how well the glass enhances the wine’s aromas, texture, and overall expression.

What advice would you give people on pairing wine with food?

I suggest to think about balance and harmony rather than strict rules. Intensity plays a key-role in food and wine pairing. You can imagine to drink a delicate wine with subtle dishes as well as a bold wine with rich flavors. As well as contrast, when needed (acidity to cut fat, sweetness to balance spice). But the most important is trust your palate.

Should a Sommelier:ère taste the guest’s wine?

Only with the guest’s consent, and only when necessary.

Wine list:

What are the key ingredients for creating a wine list for a restaurant, and what is your opinion on pricing wine in restaurants? Do you have tips on how to determine markups?

The best wine list should reflect the restaurant’s identity, the chef’s vision, and the expectations of its clientele. Then it needs a balance between local and international selections, familiar names and hidden gems, and a range of price points to welcome both casual drinkers and collectors. About the price restaurats should be transparent and fairness. My tip usually is to keep always an entry-level section attractive, and offering higher-level wines at a margin that encourages exploration.

How do you manage to stay on top of the changes in the wine industry?

I dedicate a lot of time to continuous learning, tastings, visiting winery, network with producers, follow specialized publications. I believe in exchanging knowledge, talk with other professionals. The wine world evolves quickly, curiosity and openness are the best tools.

How would a new vineyard get its wine noticed, and what is the best way for producers to improve their chances of being listed?

First of all quality must be consistent. The producer, as well as the wines that he makes, should have a strong identity. Relationships is key: sommeliers and buyers need to know everythings behind the wine. I recommend participating in targeted tastings, building a presence in events, and being flexible with initial allocations to allow a restaurant to test the wine.

Favourite pick:

If you were a wine, which variety would you be, and why?

If I were a white, I would be a Trebbiano Spoletino, the local grape from my land, acidity, aromas, versatile. About a red grape I think I would be a Nebbiolo. It’s a grape that reflects both elegance and structure, and like me, it’s shaped by where it comes from but always open to evolution.

Which top 3 types of wine (your faves would we find in your home wine collection, and what’s your desert island wine?

If I take a photography of my cellar now it would be Champagne, Barolo, Rieslings, but also some Italians and local wines. My desert island wine would be a big magnum of vintage Champagne.

Any interesting suggestions about magazines or online platforms?

For wine professionals and enthusiasts, I recommend DoctorWine for selection of wines, I Grandi Vini for the news, The World of Fine Wine for an international view, and Wine-Searcher for market trends.

Regards,

Francesca

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