Ep. 455 Anna Baranova

Italian wine podcast. Chinchin with Italian wine people. Hello. This is the Italian wine podcast of Me Monty Walden. My guest today is Anna Baranova. Anna is based in Saint Petersburg. Is that correct? Absolutely. So how did you so you you're a Russian citizen. Is that correct? Yeah. Yeah. Exactly. So how did you get into wine? It happened, fifteen years ago in two thousand five. When I totally realized that in wine, there is truth. And I literally dived into the world of wine. But seriously, in my twenties, I become very curious about the wines the diversity, their geography, their pricing. One of my friends presented me the book, wine encyclapedia by Tom Stevenson. So I decided to deal with the world of wine. I found the job as Eka Vista. In wine shop. And at the same time, started to study at Sommelier School, Prosomalia in Saint Petersburg. In three months, I became the manager of this shop. So that's where I started my career. So in the wine shop, what kind of people would come in and what kind of wines would they buy typically? So, we had diversity of wines from all all the world. And the people, the customers who came to the shop, they bought everyone. So French wine, Italian wine, Spanish wine, New World wine, So we didn't have Russian wines. We didn't have Georgian wines, but other wines from all over the world. But were the people who came to the wine shop, were they Russians or were they Russian and tourists, I know Americans, French people, South American people? No. Most most of them were Russians. And the people that would come to the wine shop, would they Would they already have some knowledge of wine, or did they come into the shop and say, hey, I'm having a steak tonight. I want I'd like a red wine. Can you choose one for me? How did it work? Yeah. Yeah. Both. Definitely, we have, constant clients, custom guests with, certain taste, certain preferences. And also, we have new clients who relied on me, for example, to choose one for them. Were most of your the people that came to the wine shop, was it a mix of men and women, or was it just mainly men or What was the demographic? Fifty fifty. I would say so. And were the male customers? Were they quite surprised to have a lady selling them wine from a wine shop, or was it just nothing, nothing to worry about for them? I think that being the lead is suggesting the one for customer is this is, an advantage. So Very, very diplomatic answer. So at some stage, we started to do, wine studies, and you did some study on Italian wine. Why did you do that? My professional wine life is also connected with a family business. Italian restaurant with easy to remember name Cafe Italia. So I'm in charge of wine selection and staff training there. That's why I'm focusing on Italian grape varieties, and Italian wines and this fact moved me to study at the Italy wine academy and to become Italian one ambassador. How easy or how difficult was it for you to become an ambassador of Italian Martin? What's the what was the study program that you did? It was rather challenging. It's not easy to remember all these wine areas, numerous d o c, d o c g, hundreds of Italian grape varieties. So It's, the kind of puzzle with many, many parts. So I was, very curious. And, I was happy to have the Italy wine academy with its high standards of education. So for you, it's a very important and useful thing that you did to study. Yeah. Yeah. Definitely. Do you would you like to become an educator yourself? Teaching the course yourself one day? Currently, I'm lecturing in three different Somalia schools in Saint Petersburg. I'm lecturing not only Italian wines, but also French wines, Australian wines, Spanish wines, and so on. What are the what are the most common questions that people ask you. When you're teaching, is there something about wine that people always misunderstand or always need clarification about? Different students, and different questions. That's why I should be in a good shape. So I should keep my knowledge in Italian wines, in wines in general to be upgraded all the time. So I can never know what they asked me. Okay. So it's always a surprise. Yeah. Really. So what about, Italian people? You spend a lot of time in Italy. And do they what are their preconceptions of Russia, and the Russian taste for wine, and the Russian, attitude to wine. What can you teach the Italians about Russia? Okay. Did you get talents about Russia? Oh, can you? We're just preparing them for your market. You know, if I was an Italian producer today and say, hey, Anna, I hear you work in a wine shop in, in in Russia, and I want to sell my wine, or, what do I need to know about Russia? Is there anything particular I should be I should know to help my sales with Italian mind? And, you know, it's it's like, a part of the Russian mentality. Love everything, Italian. Italian fashion, Italian music, movie, architecture, cars, food wine. And it's obviously a good point for Italian wine producer, for example. It's a big advantage. So, if we we should consider the Russian wine market in general, yeah, it is dynamically developing. You know, now more and more wines are produced in Russia, and the quality of these wines is obviously improving. Perhaps very soon, Italian wines will compete not only with Spanish wines, French wines, new world wines, but also with Russian wines on, domestic Russian market. And, yeah, I think Italian and producers should take this point into account and, be more active. On the Russian market. And first of all, I mean different educational programs, and not only in main cities in Moscow and Saint Petersburg, but also in other cities. Such as? Such as, Khazan, sochi, Navarasisk, Ikateerinburg. There are so many cities in Russia. So and the people wide professionals. Yeah. They want they want to study. Yeah. They are eager to study. Interesting. So there's a lot of potential there for for Italy, in what you're saying, there's a lot of potential in Italy for there's a lot of potential in Russia story for Italian wines. Now, you, often visit Italy yourself, what Italian regions have you visited so far, and what were your impressions? I have been in many of wine regions, such as Piedmont, Daneta, Tristina, Alta Adigi, umbria, Marquis, Italy, but, I'd like to visit more. Yeah. I'd like to visit all twenty regions. So, yeah, I would like to go to the windows of Abruzzo, and also, like, really, so it's in my plans. So then the board will be open. I will rush. Okay. So if we're gonna we go out for dinner, a restaurant that has every single wine in Italy, and you have to choose three wines, what would they be? What are your three favorites? Okay. Great. If we are speaking about, sparkling wines, I would prefer Lambrus Caseca. I think, for example, Labrusca di Sarbarra. It's, the lightest from all of Lambrusco family and the most elegant, the most fruity. And, if we go to white, my product belongs to Rydicchio, absolutely. They're plastic with regularity given the diversity of high quality wines, but the best are dry. And, Verdicul wines precisely express the terror they can age beautifully. So if, the wine list of this emergent restaurant allow us I would prefer Virgicchio, maybe of ten or fifteen years old. And, in manga, reds, I love, Norella Moskeleza. And at Marosa wines with their volcanic character. But but sometimes, I love hardly tamed Montefalca Sagrantina, especially when they are old and totally matured. One more. Need all about Ola. So you've gone for some classes. I'm always happy as anyone on this podcast knows for anybody that likes Lambrisco to actually publicly admit it because I'm a big fan of Lambrisco. And, I think it's fascinating that you've chosen that as your as one of your wines, and, and, Vedicchio, obviously, a classic as well that under Musculating Sego, or up segmentino up in a wine that gets ignored, isn't it? Because of the tenons and it seemed to be too monolithic, but, in the right hands, I think it's a fantastic drink. Okay. So so with your favorite wine, one of one of your favorite wines, which of your favorite Russian food dishes would you combine it with? You know, I'm I'm working now with Italian cuisine. So, in Italian restaurant. So I'm not focusing on Italian, but I can't I can imagine, for example, And I think that, Lambrusco seca, for example, Lambrusco disarbarra will combine beautifully with the numerous Russian salads, Russian dishes, which are starters, for example. So I think, it will be a nice combination. But, you know, most of Italian ones, they have perfect acidity. They have, beautiful juiciness. So they're very, very astronomical and they're very plastic. Yeah. Very malleable, very, flexible. Yeah. Yeah. Yeah. So you are an Italian wine ambassador. Will you be coming to Vineitini Russia? And what would you do as an ambassador? What's your role? Yes. Yes. I am participate in, I've been declared Russia edition. So my work is, communication first of all communication with Italian producers, and also, organizing master classes for, Russian Somilius, one professionals. So it's a kind of signals, they would, special wine region, or grape variety, and some. So communication and education. Do you just talk about wine, or do you also give advice about, the food industry or hospitality, the commercialization of wine, selling wine? I'm not selling wine directly, but I'm working as Somalia, Ashomalia in Italian restaurant. So I'm communicating with different importers, important companies. So I'm in charge of one selection and, start training. So that's why I'm in, wine business. So what are your next project? What will your next projects or goals be, what do you what are your next targets? So, one of the school where I'm teaching the museum school recently has become official WST team provider So I with my colleagues can lead WSTT level two and level three. We just had our first group which finished WSTT level three. And the next group w thirty two is planned in December. So we are developing w c two, vacation in Russia in Saint Petersburg. Can anybody come to the wine course or do in Russia, or do you have to be, say, working in a restaurant or in a wine bar, how does that work in Russia, the WSTT? This, course is open for for public, not only for professionals, but for any person who are interested in wine. Okay. Final question. How can people find you either directly or on social media. If they need, your consultancy services, your advice, how do they get hold of you? I lead my site. It's name, winecote, though true, and also you can find me in Facebook or Instagram. So just read out the the URL, the website. It's w w w dot r u or dot com. Dot are you? We'll put that on our side as well. I'm sure that will come up anyway. So, Anna, thank you so much for being so patient, today on the Italian wine podcast. It's been fascinating to hear about your life. Not just in Russia, but your travels around Italy as well, and, your likes. And, we wish you and your students a great success for the future. Thank you so much. I want to thank you for invitation, and, you are always welcome. Send people the work. Thanks, Anna. Take care. Thank you, and Paul. Listen to the Italian wine podcast wherever you get your podcasts. We're on SoundCloud, Apple Podcasts, Himalaya FM, and more. Don't forget to subscribe and rate the show. 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