L'Italo-Americano

THURSDAY, JUNE 25, 2015 www.italoamericano.org L'Italo-Americano 7 Diego Meraviglia and the secrets of Italian wine Having grown up in an area in Italy bountiful in vineyards, Diego Meraviglia has made a successful career as a sommeli- e r . A f t e r b e g i n n i n g a s a n aspired musician, his journey took a different route, influ- enced by his love for food and w i n e . N o w h e i s V P a n d Director of Education at NASA (National American Sommelier Association), committed to edu- cating, selling, and promoting the agricultural beauty of Italian wine in the Los Angeles com- munity. Diego, you were raised in a small town on Lake Maggiore, C a s t e l l e t t o T i c i n o , i n Northern Piedmont. How has your upbringing contributed to your interest in wine? N o r t h e r n P i e d m o n t , unknown to many, is actually a very prominent and important w i n e p r o d u c i n g p a r t o f t h e R e g i o n . H i s t o r i c a l l y , i t w a s more famous and significant t h a n t h e L a n g h e . B e i n g s u r - rounded with mountains and vineyards was obviously a great i n s p i r a t i o n , a n d m y p a r e n t s played a big role as well. My father's love for fine food and wine has influenced me since a very young age and, as I moved t o M i l a n f o r 2 y e a r s w h i l e attending the University, the e x p o s u r e t o m a n y d i f f e r e n t c u i s i n e s a n d w i n e v a r i e t a l s fueled my interest, driving me to join the sommelier school. How did your career as a professional sommelier begin? I w a s a c t u a l l y s t u d y i n g T o u r i s m S c i e n c e s a n d C o m m u n i c a t i o n a t I U L M University in Milan when I met Alessia, my current wife, with whom I shared a strong passion for food & wine. At that time, I w a s a d a m a n t l y p u r s u i n g a career in music, and I wanted to move to the U.S. Yet we needed a plan B, just in case, and so e n r o l l e d i n t h e s o m m e l i e r school to obtain the highest cer- tification available. I started as many other sommeliers, relent- lessly working in restaurants, and soon became aware of my c o m m u n i c a t i o n s k i l l s a n d developed an interest in educa- tion. In 2010, I left the restau- rant and began training, teach- ing and consulting. The rest is history, but it must have been the right decision, considering a l l t h e a w a r d s t h a t I h a v e received! W h e n d i d y o u d e c i d e t o m o v e t o L . A . a n d h o w h a s that influenced your career? It was my first choice, as I wanted to work in the music industry, and we just never left. But it has been tough: it takes years to adjust to a new place and, coming from the Italian Alps, L.A. is not exactly the most welcoming and easy city in the world. W h a t a r e t h e t w o m o s t popular Italian wines in the U.S. today? Difficult to say. On the one side, there are traditionalists who still largely purchase Pinot G r i g i o , C h i a n t i , B r u n e l l o d i Montalcino, and Super Tuscans. On the other side, over the last 6 - 7 y e a r s a n e w m a r k e t h a s d e v e l o p e d , w h i c h i s j u s t a s vibrant and growing fast. It is m a d e o f w e a l t h y 3 0 - 4 0 y e a r olds, who are far more attracted by indigenous, traditional and unique wines. Also thanks to t h e e d u c a t i o n a l e f f o r t t h a t NASA has been doing through- out the Country, varietals such as Prosecco, Barbaresco, and V e r m e n t i n o a r e n o w d o i n g extremely well. Have you noticed a differ- NANCY CASAS ent approach to - Italian but not only - wine in the U.S. over the last few years? Yes, absolutely. I'm proud to say that the North American S o m m e l i e r A s s o c i a t i o n h a s pushed and fought to dissemi- nate wine culture and educa- tion. This has allowed people to d i s c o v e r , s t u d y , a n d l e a r n , improving the general apprecia- t i o n , c o n s u m p t i o n , a n d approach to wine, which has become a home beverage. Is there any misconception about wine you would like to clear up? I c a n t h i n k o f a f e w . Probably the most important is that wine is not a luxury good, it comes from dirt and is made by farmers with dirty hands. It is an agricultural product. You've recently participat- ed in an interesting panel dis- cussion on healthy nutrition a t t h e I t a l i a n C u l t u r a l Institute. What is your rela- tionship with the local Italian community? It's very strong. Italians in California have been paramount in my success. They were the first to help me and take me in, and I gratefully try to repay that hospitality. Thanks to them I managed to leave my hometown behind and to feel a little less s e c l u d e d . W e a l l k n o w e a c h other and for the most part, we a r e a l l f r i e n d s . M i g r a t i n g t o another country is a big deal. These connections and these communities are essential. Still today I largely and mainly work w i t h I t a l i a n s o r I t a l i a n Americans. Diego Meraviglia

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