Ep 2342 McKenna Cassidy interviews Alberto Rabachin | Next Generation

For me. I'm great wine, pair really well with junk food. Most famous pairing is champagne and French fries. Obviously, I'm not the first one saying it, but then, I will say to go deeper. So for a, you know, bourbon, the pinot noir, we touches Burger or, I don't know, fried chicken with, again, with champagne or, white wine or maybe aetna, something like that. And, I see is something not obviously, not taking into consideration, but I think a a great wine can stand and can be the protagonist of a meal, even with the junk food. Welcome to the Italian Mind Podcast. This is the next generation with me, McKenna Cassidy. For the next episode, I invite you to explore with me what young adults are up to in the Italian wine scene. Let's feast on our discussion of a Italian wine and culture. Grab a glass with us. Chinchi. Hello, everyone. Good morning from Chicago. I'm Makenna, your hostess on the next generation segment of the Italian wine podcast. And I'm joined by my special guest today, Alberto Rabasham. It is so good to have you with us. Hi, everyone. Everyone, as I was talking before, I'm really excited to be here today because, basically, I love every day to share my my passion. This is awesome. I can't wait to hear from your perspective. For those who are meeting Alvaro today for the first time, he is twenty four years old. I believe Elvaro. Yeah. Yes. He is from vijayvano in Italy and currently living in Paris. He is a renowned sommelier and also an influencer on Italian wine on Instagram and many other platforms, but it's a real treat to hear from him today and especially for the next generation to hear about his perspective of fun, joy, creativity, seriousness about wine, but also creativity about wines. I'll better show a warm welcome to you. And just tell us a little bit about yourself kind of where you grew up, what your family was like, and then we'll get into the wine stuff. Okay. Love it. Thanks again for having me. And, yeah, influencer, as you mentioned, it's a tough word for me because, you know, it's not easy during this time, talking about influencer, but, let's say I'm trying to do my best every day. So I can start saying that I was born in, not so small, not so big town. Not too far away from Milan. And my family, actually, I consider myself very lucky because, both of my parents were kinda into food and wine just as a passion. So I kinda grew up with good food, good quality wine, etcetera. That what brought me to the wine courses and everything else, especially my mom, because, he's the reason why I started to do a course in, in my town. And I end up here now in Paris working in the wine industry. That's amazing. So what kind of you were studying other topics and then your mom mentioned this course? And what was that course? Yeah. Actually, I was doing a very general path. I was studying marketing and communication, those kind of stuff. So nothing too specific. And, basically, one day, he decided to gift me the first labor course. Of the visa, course in, assembly association in, in Italy. And, actually, the first two levels, while I was, doing them, I was like, okay, it's interesting, but not super interesting for me, but then everything changed when I finished the courses, especially when I did the WSTT level three. And after that, I can probably say my life changed because, I find out what I was really into So let's say I found my path. Definitely. I think in the wine industry, we say sometimes you caught the wine bug in the US. We say, like, oh, I experienced my first mosel riesling, and I caught the wine bug or for me, like, I had a white blend from the north of Italy, and it was aged. And I caught the wine bug. But, like, it's amazing for people listening. Like, if you're just getting into wine or you've been in wine for a long time, you can, like, feel a change in your heart almost or yourself, like, towards wine, you suddenly feel captivated, or you have this new, like, creative energy towards it, or it kinda starts to drive you in a way. That's Yeah. Once you start, you can get out So You like can't control it. Exactly. It is. It is. And so, clearly, the physar classes went well. And w said because last year, you were awarded similarly of the year in Italy. So congrats for that. That's pretty awesome. Thank you. Thank you. And, yeah, as I told you, after WSTT, I've really felt in love with the industry. And, I'm saying not only why, but for the whole industry, because, it was the time I met really interesting people, the, etcetera, etcetera. So who's someone you want that inspired you during that time? Not like big people, big famous people, but, people like me, maybe just a couple of years, older than me, who were doing the same as me. And, so I was actually, I found a really comfortable at the same time, challenging environment where I felt understood, but at the same time, you know, challenged to do more And, yeah, after that time, after that period, I literally started. I called that period my obsession because, if I were, obviously, I was not, a drunk, but, I literally started, you know, thinking about wine, from the morning to the evening, starting tasting and, sharing the passion and, actually nothing changes. Nothing changes, the Yes. To date. So This is awesome. So in your role now, you're obviously contributing to the industry in several ways, but what's kind of a question that you get asked a lot when people encounter you or you're traveling or they realize your expertise. And, like, what are a question that people always seem to ask? But, well, first of all, I'm still very younger and humble. So usually I'm the one making questions. Good for you. Absolutely. Me too. So That's strategy. But I have, a lot of people, for example, asking me how to start learning faster, how to start remember, for example, the gankruin, burgundy, etcetera, etcetera. That were my exact same questions. I was make making in the past So every time I simply reply saying it takes time just to drink, study, enjoy the moment, it's impossible to learn everything in a second. So step by step. Usually, that's my tip. I suggested. There you go. It's hard not to feel pressured when you are trying to learn about wine and you see how much everyone else knows. That comparison will be crushing for you to start from within and see, okay, where do I need to row next? What do I need to learn? Like, each person is individual just like an individual vine that might have particular needs slightly different from the vine next to it in the row and the vineyard. And, like, we can't be looking at this fruitful vine over here being like, I should be that vine. That's not how it works. It's how to to make yourself the most fruitful that you can't be. Exactly. Yep. And, yeah, especially when you when you deepen, for example, a topic, a region, or a great variety, once you start studying, you understand, there are a lot of more things in to study and gain, and, sometimes, it is a this couraging, but, most of the time, actually, is really exciting for me, at least. Totally. Starting about wine for me is, like, nutrients. I get so there's so much. It's, like, feeding myself when I That's awesome. So talk to me about, like, a wine region that really surprised you or that you got to travel to that was really impactful. If I know for myself, the first time I went to Montalchino, I was like, I get it. That's pretty pretty amazing. It was amazing. Anyway, tell me about your your thoughts there. I'd say the region I'm more attached to. First of all, I say Ultra Popaveza because, it was literally the region where I started drinking. I started studying, which is not too far away from there. So I've been there many times. I'm visiting many wineries. And, still today when I had the chance, I go there, then I'd say, also for the same reason, because it's not too far away from Milan. And also because I have friends over there, and so every time I go there, I can, let's say, have, an a different experience every time, visiting different wineries and really get into the production, the every details. And, that's my favorite place probably for the moment. But as I was saying before, I I still have to learn a lot. So definitely, I want to visit Better friends. So leveraging the fact I'm here. And, so at this moment is, lang, because I still have to learn a lot of things, but then, we'll see. Yeah. This is awesome. So for the next generation listeners to this pod, tell me about, like, your favorite cheese pairing or food pairing with. I'll triple povet is a mettoto glass cgo, d o c g. Like, what might you recommend for someone trying that the first time? I mean, a sparkling wine is a gold well with pretty everything. Oh, yeah. From the appetizer to the end of the meal, I'd say with cheese. Yeah. Definitely with cheese with the parmigiano regiano or something like that. It's my go to pairing with And then you can play with the with the aging of the cheese and the wine. So it's fun to play with. Yeah. And, also, from all top of this, I love the pinot noir. I mean, I don't have to explain what is pinot noir. And, so I like the style, think Ultrapopabaza is a is a really hidden gem that still needs to be found out in the the big industry, but maybe it's it's okay like this. So Yeah. Need to be a really passionate and need to be really, yeah, knowledgeable to taste it. It would be a fun, like, hangout for friends to get three wines from Oldropovese, perhaps, like, two sparklings and a pinot noir or sparkling in a white and a pinot noir and then take three cheeses of three different age, like twelve months, sixteen months, twenty four months, or forty eight months, and let have, like, some friends over and have tasting. It's easy and not scary to do. You just go to the wine store and ask, all better. So do you see some confusions that people have about shopping for wine or accessing wine, and what do you kinda think about that? Yep. Basically, for example, here in Paris, I work in a wine shop for the moment. So I deal with that every day. And, basically, there are so many information about wine, and we cannot expect that everyone knows everything. So when I see people coming into the shop, most of the time, they are kinda confused. And they basically start going in the safe space or the the big names, the big appalachian, and so on. So you're working in a wine store. How do you help people feel more comfortable shopping for wine when the reflex is to go to what's familiar. In America, it's cabernet sauvignon. Yeah. I see cabernet sauvignon. I can trust that I'm gonna like it, but they're, as we know, massive amounts of grapes that can even often be more pleasurable than tab. So how do you kind of guide someone to either try something new or feel more comfortable in the store? Let's say I try two things. The first of all, I try to see if the person is willing to to try something different. Because it's not always that black. There are people who wants, for example, pro seiko who wants a Kianti, and you cannot move them. So it's better to give them what they want. But then if someone is willing to change, I try to play with Lima, with the persona, for example, proposing something like, for example, Tampa, or other smaller population that, for example, that could be, for, Italians could be very well known, but from, the point of view, of a French person could be unknown So it's fine to it's really fun to play with. This is awesome. Talk to me about, like, how you got into working at the wine store and what your hopes are for the future. Basically, I send an application. So I think that easy. What wine store is it? A big Italian wine store in, in Paris. Okay. And, actually, got the opportunity because they helped me, you know, first of all, moving here. And, even because my French was an still is very, very bad. So this job helps me every day to, you know, getting better and learn French first of all. And in my future, and I'm talking, short term. So in the next month, I want to, you know, level up and, becoming, you know, working out not bigger, but more important, wine shop or Baravan, wine bar. Yeah. And, you know, playing with more interesting wines, more interesting customers and, you know, level up, making experiences, and then we'll see. Obviously, for the moment, I think that, restaurants and so on, it's not my future place where to work. But, we'll see. I'm open to everything. And, every six months, I get bored. That's why I moved from, Milan to Paris. And so next year, probably, I would I don't know where I would be. It'll be elsewhere. That's awesome. That's awesome. Okay. I have a few random questions for you since you're the small a of the year. I'm sure you can help us out. What is the strangest food and wine pairing that you've seen that works? So I will probably say something not too weird, not too unbelievable, but for me, I'm great wine. Apparently well with junk food. Most famous pairing is champagne and French fries. Obviously, I'm not the first one saying it. But then, I will say to go deeper. So for a, you know, burgundy pinot noir, we touches Burger or, I don't know, fried chicken with, again, with the champagne or, white wine or maybe aetna. Something like that. And, I see is something not, obviously, not taking into consideration, but I think a a grapevine can stand and can be the protagonist of a meal, even with a junk food. Obviously, we don't have to eat too much junk food. But, in my opinion, a grapevine has to be enjoyed by itself. So if you have a grapevine, the wine has to be the protagonist. If you pair with a excellent dish, then that you are going to and for me, great champagne, with French fries, with fried, something fried, everything. Yeah. At all. It can be enjoyed, like, all the day long. So Totally. Also for the budget. Also for the budget point of view, because, I probably have the money for a decent wine, but also for a decent menu. So it's nothing like that. So One of my favorite restaurants in Chicago does. Have price bottles under a thousand dollars on Tuesdays and Mondays. So you can get, like, an Agley or a grand cruise champagne for a reasonable amount, and then me and my friend just get fries. That that that's what I'm doing here. And maybe, like, an oyster too, and then you're you're set. Just to feel fancy. Yeah. Just to yeah. Like, because they're only three dollars per or something like that. This is awesome. I do the same. I get a ton of questions too about, like, Halloween candy and what wines would you pair with Halloween candy? And it's always like, like, do we have to? But Yeah. Exactly. The question is that Is it necessary? Like, just get a seltzer instead or have a negroni, but I always tell people, like, you want the wine to be sweeter than the food in theory if you're looking for a rule of thumb. But again, it it it's like a toss-up. You can as well, your pal is not gonna lie to you. So whatever you experience is probably your reality. This is awesome. So I guess let's pivot a little bit. I wanna talk about maybe your reals on Instagram and which real you found has had, like, the most engagement, and you were probably surprised that it was so popular, but what, like, which real was it? Do you recall one of your posts that was more popular than you originally expected it would be? Yeah. Let's say that, Instagram and then also TikTok are two Jungles for me because sometimes I see numbers that, I'm not expecting, vice versa. But, in the wine industry, on Instagram, I learned that to make numbers, to make engagement. Obviously, you have to share big bottles. So I really noticed the step up when I started drinking the right bottles, the right labels, I know it's not nice to say because, you should enjoy a wine not considering the label, but that's the reality. So the arrears that, made me most of the engagement were the ones where I was showcasing big bottles. Not necessarily larger wine bottles, but No. No. A big, in, yeah. Expensive stuff. Yeah. People like seeing money. Okay. I got you. I'm not talking about, throwing monies away buying a dom perignon and etcetera. But, you know, you probably know better than me, but there are bottles that are more rare. They're not easy to find. And, obviously, the price point is a bit higher. But it's a price you can really afford, obviously, sharing the cost with friends, etcetera. But when I did that, I noticed the numbers, rising. That's really interesting. I know you're drinking later in the Roceri Montalcino the other day, which is an amazing producer, amazing wine. I I know I recognize that wine. I'm sure a handful of other people did, but, yeah, I think some level of extravagance appropriate to your own life, but people are like, oh, I don't always get my hands on that wine. It's cool that it's here right now and someone else is enjoying it. You're kind of exposing the mystery of what luxury can be when you have that. That's awesome. And I also do the same on the other side because, from my effective. I follow, and I have a lot of friends on Instagram doing what I do, but on the next level. So we are talking different budget, different price point, and, I basically do the same. So I asking question, and it's nice to talk with someone who is able to enjoy a bottle that you can't and ask him, first of all, what is thinking was the one, taste like if it's worth it, because I have a lot of friends saying me, I don't know, this bottle is not worth a cent, but you have to pay hundreds and hundreds to get one drop maybe. And, so sharing is essential. This is awesome. Okay. So, Alberto, tell me what you're up to when you're not talking about. Thinking about or selling wine in your wine store. Like, what do you do for fun outside of wine? I mean, I do wine also for fun, so I don't have to escape that. But, basically, I mean, I moved to Paris literally for five months ago. So I'm still enjoying Paris and, in my free time, when I want to relax, I simply walk without that destination, music on, and, I literally just enjoy Paris that it's amazing. And then in my free time, I love to make content on Instagram. So, I mean, obviously, it's about wine, but everything that is around the editing, the scripting, and everything goes. I I love doing that. And then when I have the possibility, when I have the chance, I love the nature. So doing, tracking, working, I mean, in this period, I'm not doing that so much, but, I hope in the future to have more time, do that. This is awesome. Yeah. Thank you so much for sharing that. That's great. Is there anything else before we wrap that you wanna share with the listeners on the Italian wine podcast today that you would hope that they know about wine or about your own wine journey? I mean, I want to say that I, as I think I was mentioning before, I'm still in the process of learning. So I'm basically open to everything. And, I think that is, essential to leave this world at its fullest. And, I'm proud of what I did, what I'm doing, but I am still not satisfied. I would like to say that. And, yeah, that's it. I'm I don't know what to say actually, but For that, No. That was beautiful. That was perfect. That was very well. I love to share my passion everyday, passionate people too. And, so if someone is willing to I don't know, have an idea about what reach me out and, let's talk. Let's, move things out. And at least we will share a bottle and we will have fun. Cheers to that. That's awesome. Well, everyone, you can find out better. So on TikTok on Instagram, it's etcetera, and hopefully at the wine store in Paris, if you're lucky enough to catch him. Albertsha, thank you. Yes. Just send me a message. Oh, good. D. M. Perfect. Just set up a time. Enjoy that bottle for sure. Thank you so much for your time and sharing, your thoughts with us. I think this was really cool. We covered not only your journey in wine, but also your current experience. And then kinda wrapped up with the idea that continued curiosity is a pretty awesome path forward. So Thank you so much. Appreciate it. Thanks to you. Thanks to you. Thanks so much for being here with me today. Remember to catch our episodes weekly on the Italian wine podcast, available everywhere you get your pods. Sallelu's day.