Sommelier Alessandra Rotondi
is the Wine Consultant of
over 20 restaurants around the world
from New York to Tokyo,
from Moscow to Mumbay,
from Miami to Sao Paolo
Sommelier Alessandra Rotondi
(link to extended BIO)
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Wine Seduction® is the fine art of using wine to arise passion and sensuality, and drive them to higher levels.
It is also the best way to have wine starring on TV and to introduce a specific wine to an audience.
Not to mention to enlarge your social circle, impress people, capturing their attention and, why not, even their heart.
Wine Seduction® is not a lecture;
it's a state of mind, a fantastic new way to understand and appreciate wine.
...read more
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Wine Seduction® Videos
new video!
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Former US President Bill Clinton
and Sommelier Alessandra Rotondi
(click here)
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Donald Trump
and Sommelier Alessandra Rotondi
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Mayor Michael Bloomberg
and Sommelier Alessandra Rotondi
(click here)
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Ivanka Trump
and Sommelier Alessandra Rotondi
(click here)
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Sommelier Alessandra Rotondi nominated for
"Best Wine Writer 2010"
CLICK HERE to read all the articles written by Sommelier Alessandra Rotondi
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LATEST NEWS
Sommelier Alessandra Rotondi
interviewed by RAI TG2
click here
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Sommelier Alessandra Rotondi
on the magazine l'Espresso
Click here
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Sommelier Alessandra Rotondi
on RAI - I fatti vostri
Click here
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Sommelier Alessandra Rotondi
on I-Italy TV on Channel 25
Click here
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Sommelier Alessandra Rotondi
again
on FOXBusiness
Click here to watch the 1st part of the video
Read also the Q&A (not in the video) and you will know more about the "Wine Monalisa", Mr. Angelo Gaja and what "eating wine" means !
Click here to watch the 2nd part of the video
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Sommelier Alessandra Rotondi
on El Mundo
(click here)
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Watch the special on
Sommelier Alessandra Rotondi on RAI 2
(one of the major Italian TV Channels)
After the introduction, skip to min 24' 15".
click here
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Wine Seduction two pages spread on
A Taste of Chic magazine
click here
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Blog by the Italian Trade Commission Renaissance of Cocktail Culture in the United States: How and why Italian spirits are increasingly more appealing to US bar chefs and consumers (click here)
By Alessandra Rotondi
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