Interview
with Viberti Magazine (Italy)
Jeff
Zimmitti
Owner
- Rosso Wine Shop
Glendale, California
1)
Tell us something about your story and your personal relationship with Italian
wine.
Zimmitti:
"I am a first generation Italian American. I still have family in Sicily
and Rome. I had uncles that made "garage wine" and I still have
relatives who make their own olive oil. Food and wine was engrained in me from
an early age. But it was only when traveling abroad in my early twenties that
the wine "bug" officially bit me. I was a touring drummer in a rock
band for many years. And during those tours around Europe in the 90's I really
started to see how people all throughout Europe ate and drank. Local
ingredients. Everyone had a different culture but the common thread was fresh,
flavorful, good food and wine. This idea became an obsession with me and that
is what drove me to open my own wine shop and wine bar. You must have passion
for your business. I also discovered that I had a good palate for describing,
identifying and remembering flavors. I am largely self-taught in the wine world
but I am more motivated than most. Rosso Wine Shop was established in 2006."
2)
Let's talk about your own predilections. How do you choose the wine to drink?
How a bottle or a label should be "narrated" to catch your attention?
Can you give us an example?
Zimmitti:
I choose a wine to drink either based on the food I am eating or the people I'm
with. I believe food and wine are linked. And I very much enjoy pairing the
food from a region with their regional wine. I also completed a Culinary course
in 2005 and I enjoy cooking. I will often times pick a wine and cook something
with that wine in mind. Or conversely if I decide to cook a certain dish I will
choose a wine based on the regional match. But the possibilities are endless.
For the bottle to catch my attention I just need to know where it is from. If I
see Monforte d'Alba I will try it. I know it will be quality Nebbiolo. I like
when labels are clean and I enjoy older styles. I am also a graphic designer so
I appreciate a professional looking label. If you look at the Giuseppe Rinaldi
labels they express class and elegance with an old style feel. Great. I also
enjoy wines that are crafted for food. I see this in most all European wines.
These are the wines I collect personally.
3) Barolo
and Barbaresco are becoming more and more popular in the US. Is that right? Why
do american people love these wines?
Zimmitti: "I think Barolo and Barbaresco have always been popular in the U.S. but only in
a certain segment of the collector wine population. These are wines of
fantastic aromas and depth of flavor but they can be difficult to understand at
first. It takes time and effort to get inside the bottle. But after some effort
the rewards are far-reaching. The aromas of good Nebbiolo from Barolo and
Barbaresco are unmatched almost anywhere in the world. And one of my favorite
qualities is their texture, how the wines feels in your mouth. Nebbiolo is
unbelievable when it comes to this. The color of the finished wine is also
unique because it can be transluscent but deliver many different and complex
flavors. It is a myth that a wine has to be dark for depth. My absolute
favorite producers of Barolo are Giuseppe Rinaldi, Elio Grasso, Giuseppe
Mascarello, Bruno Giacosa, Cavallotto and Roagna. Of course I have many others
that I collect but these are the ones that spring to mind first.
4)
In Alba (Italy) there are a lot of small and still unknown producers who
produce amazing wine. If you were them, what would you do to
"introduce" your wine in the huge, competitive (some big labels and
importers seem to have a monopoly on the market) and particular Los Angeles
market? Can you give us an example?
Zimmitti: "In my experience it can be difficult to introduce your wine to a new
market. You must choose the right importer to work with. There are plenty of
small to medium sized importers that specialize in Italian wines. They must
share your passion and vision. They will be your ambassadors. It would also be
helpful for the producer to come visit Los Angeles and organize some events
around the visit. I do very well working with restaurants around the city to
promote new and/or well-established wines. The best opportunity is to taste the
wines with the right food and then be able to purchase the wine through a
boutique wine merchant like us. We enjoy telling the story and bringing in new
wines for people to discover. I remember a few years ago Roccalini was a new
producer of Barbaresco and a small east coast importer discovered them. There
was not a lot of wine available. We found out about them and I organized with a
few other local retailers and we brought some wine to Los Angeles. Since that
time Roccalini has found a new importer and has carried on well. I have worked
with the last three vintages. This is just one example of a recent discovery
and success story. It can be done. You must be patient, and be prepared to
suffer; like watching the Italian National team in the early stages of the World
Cup (haha)."
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