Education, Michelin Stars, and the Crypto Connection: Gabriele’s Path to Excellence and Win-novation

Revolutionising the industry is no piece of cake, but Gabriele makes it seem like it is. He is a down-to-earth, successful entrepreneur shaking the game for especially Italian wine in the French industry, and he believes that the best is yet to come. Read on as we talk about his experiences as a sommelier, his favourite wines, his work for his homeland and his passion for relentless innovation.

Could you please introduce yourself to the audience, and describe your wine journey in brief so far ?

My name is Gabriele Callegarin, I come from Italy's esteemed wine region Friuli Venezia Giulia, and have now been settled in Paris, France for 10 years.

I was honoured as the Young Talent of the Year for the Wine Spectator Award of Excellence. I was also nominated as IWSC Young Talent in Hospitality,  for my achievements in the wine and hospitality industry. 

I studied at the Institut de Chimie et OEnologie in Paris and earned a postgraduate degree in international trade in wines and spirits at La Viti Beaune. 

I have been Head Sommelier at Apicius for the Chef Pacaud and General Buyer of the group for half  a decade. Simultaneously, I started my consulting company driving : trades, agricultural, import, export, and tax development in countries such as Italy, France, Swiss and South Korea. 

This entrepreneurial journey has showcased endless creativity, strategic partnerships, and relentless work.

How important has education been in your career?

Education is the cornerstone of expertise; it opens doors and sets you on a path for lifelong learning. 

The world of wine is ever-evolving, and constant learning is crucial. It's a challenging world : we have those who know, and those who don't. 

Being mentored by legends like Bernand Vanberg and Dominique Lafon enriched my understanding immensely. 

Knowledge gives you access to a field where you can gain experience, which is the second step of the journey. Afterwards, you need to update, improve, and improve again.

I once had a conversation with a sommelier who had 30 years of experience and numerous awards—I won't share the name. I asked him, "Do you know why Meursault is called Meursault?" I then explained the etymology of "Meursault," which comes from "muris saltus," meaning "mouse jump." 

This not only opened his eyes but also initiated a strong professional relationship, allowing us both to learn from different angles.

This short story is a good illustration of why education plays a key role in ones career.

What is your experience working at a Michelin Star?

Working at Apicius was like an advanced course in both wine and human psychology. The clientele was elite, the atmosphere challenging, yet the high-intensity teamwork taught me quality, variety, and consistency. The mistakes I made were beautiful in the sense that they were learning opportunities. The whole experience sharpened my focus on details and elevated my standards of expectation.

Could you explain wine trading to an absolute beginner?

Wine trading is essentially strategic buying and selling. 

Here are three key points to succeed in wine trading: purchase wisely, prioritize theory and practical learning, and adapt to market fluctuations.

In other words, buy well and sell fast.

What role does crypto play in the world of wine today?

Crypto is reshaping the investment landscape and increasing the asset value of wine. I am currently working on a crypto tax program in Korea, highlighting that we are entering a new era where traditional trade and tax models are evolving. 

Crypto could even streamline the import process, making it a valuable tool for the wine industry. 

It's a new world. Much like it was for e-sports and e-sports tax regulations in the last five years. 

Crypto, as well as capitals secured in crypto, is brings actors who want to diversify their assets and also want to cash back the crypto value into a living pleasure.

What makes a wine good for you?

A good wine captures the 'moment'; whether that's for personal consumption or for a restaurant setting. 

For my personal consumption, I think about my taste, and I want a wine that is drinkable now and tomorrow. 

For a restaurant, we need a wine that can respond to a 'moment' at the exact time. 

Luckily or unfortunately, there are no universally good wines, only good bottles at the right time. Remember that.

What kind of agricultural and economic strategies have you developed for wine branding in Italy?

I've developed customized approaches depending on the client's needs—whether it's nurturing a new wine, promoting an established one, or rescuing a failing venture. 

The priority is to maintain a balance between originality and international appeal, highlighting the product's unique heritage and authenticity. 

Sometimes the priority area for my client is the vineyard work; sometimes it's the blend or the branding and choice of grapes that are being planted, which may be too modern or too old for their market. 

I always try to make them understand that identity is originality, and identity is heritage, which makes a product unique. 

Sometimes international elements have to be balanced against origins, and sometimes origins give way to international elements. The key is to have a good balance of original and international grapes that can reflect the tradition and authenticity of a product embodied in a 75cl bottle.

Does France have a big market for Italian wines?

Absolutely. The high appellations of French wines have shifted to become business-centric, opening a space for Italian wines to be daily consumables at top-notch tables.

Italian wines are no longer second fiddle; they're taking the stage. 

What are some key factors you consider while hiring a sommelier?

A great sommelier is someone who listens more than they talk. They must be adaptable, placing their expansive knowledge at the service of the guest's experience.

I appreciate a sommelier who can evolve from a service provider to a friend of the guest.

Knowledge is a tool that has to be at the service of the guest experience. The curiosity to know not only the wine, but also feeling people's needs is essential. 

Listening and adapting our information is key. A sommelier, or sommelière, like that could even become a friend probably!

Once, being a guest in a restaurant, I asked  for an experience, not for a drink. The sommelier was lost. 

The drink leads to the experience, not the contrary.

What wine has surprised you and become a favourite at your home bar?

R Ronchi di Cialla is my best discovery in 2023. 

The day after, I called the winegrower of Ronchi di Cialla and said, "Two unexpected things today, my friend: my call for you and your wine for me. I want to visit your winery!"

Schioppetto was not a comestible grape that was out from the botanic European register, and they found 60 plants in the region of Prepotto, and they set the base for the botanical heritage. 

As I said, it's heritage embodied in a 75cl bottle. 

The winegrower has taken a previously inedible grape and transformed it into something exceptional. 

They have the wine, the history, the heritage. 

What's on your career bucket list?

I aim to earn the title of Master of Wine, work on sustainable development in Italy, and set fair import-export tax lines. I hope the future will give me that chance, and I am consistently working towards these achievements. 

What professional achievement are you most proud of?

While being named Young Talent of the Year and receiving the Wine Spectator Award honours, every day presents a new opportunity for growth and achievements. 

I celebrate both my beautiful mistakes and triumphs equally, as they shape me. 

The best is yet to come…

Written by Stuti Khetan, Beverage Trade Network