Andrea Zigrossi

At just 26, Andrea has worked in four Michelin starred restaurants in different Italian regions and collaborated with more than 50 wineries. A great worker and a tireless traveler, we’re pleased to welcome Andrea to the team as a Contributing Writer who will write about all things wine. We hope you’ll enjoy learning a few interesting facts about Andrea.

InFluential Magazine: How long have you been a sommelier? And, what inspired you become a certified sommelier?

Andrea Zigrossi: I’ve been a sommelier for four years and I still enjoy it as if it were the first day! I started in 2014 after the meeting with Alessia Meli, “best sommelier of Italy 2009” and director of the restaurant where I worked in Rome. It was she who gave me the inspiration to do this work, which was soon transformed into a passion. I was motivated subsequently to pursue and complete my certification.

InFluential: What was your training like to become a sommelier?

Andrea: I believe constancy is the fundamental part of the work. The constancy in doing better, in studying, and tasting many wines. The sommelier is a work of skills, which are obtained only by doing a lot of practice. I’ve come to dedicate 20 hours a day to my work. It’s the constancy that finally has good results.

InFluential: What do you love most about the wine industry?

Andrea: I love the fact there’s always something to learn. There are billions of different wines, it’s an immense cultural world, always able to amaze you.

InFluential: Do you have any habit or ritual to find your inner balance?

Andrea: Mine is a job that allows you to travel a lot, and my inner balance I find it just like that, traveling! I love moving between cities to, work in different restaurants, study the local culture, learn new work techniques, experience local wines, and meet new colleagues and friends. Lately, I’m traveling a lot in Italy, those who follow my blog instagram @trotterwine know it, and the cultural background I’m creating is really huge!

InFluential: What criteria do you apply when pairing wine with food? Andrea: Creating a harmonious combination of food and wine is certainly the most beautiful and interesting part of my job: the best are born by contrast or concordance and when you create the right balance between flavors, it’s always a great satisfaction.

InFluential: What are the top wines we would find in your cellar or home collection?

Andrea: The wines you can find in my cellar are all unique, with a beautiful story to tell. I’ve very rare wines of limited production, wines discovered during my travels, and wines that have a strong emotional value for me, such as the first bottle I sold in my career, or the wine I drank celebrating my 18 years.