There are Chiara Bassi, sommelier, food critic and wine blogger.
What can I do for you?
I am not a wine influencer and I never will be. I am part of that "old" generation of wine blogger and I really believe in it, so please address me like this. And let's start from the basics: whoever manages "only" an instagram profile is not a wine blogger, but a wine influencer. They are different, sometimes complementary figures. Of course I also have the my instagram profile, but I consider it an extension of my business as a wine blogger and not my core.
If you don't feel like reading the next lines you can download my Media Kit with tariff, fill in this form to ask me for information to conduct a Masterclass or send me an email for quotes, samples or other requests. 🙃 😉
I am not a model, on the contrary I have been fighting with the scales all my life because I am a real glutton. I love food so much that during the Covid-19 pandemic I enrolled in the three-year degree course "Sciences, cultures and politics of gastronomy - oenological address" and since since elementary school I was the nerd in the front row, the one who a little 'loser because she was always studying instead of partying, on April 28, 2022 I graduate almost a year early. After all, fewer events took place during Covid-19 and it seemed to me a good idea to invest the time to study.
I don't have a fourth of boobs and I confess I can't care less. I aspire to go back to a size 42, that yes (but it will be tough given the love I have for food 😋). However if you are looking for an image girl style wine influencer in skimpy clothes I am not the right person for you. But I know very good wine influencers of that genre that I will be happy to recommend if you ask me. I firmly believe that there is room for everyone in the world and war must only be waged on dishonest people and scoundrels, not on those of a different gender from mine.
I'm a digital nomad before they coined this term. And I'm talking about digital nomadism as a lifestyle, not backpacking adventures that just aren't for me. I have been working remotely since 2012 and therefore I have no physical or location constraints. First I did website development and e-commerce, then since the end of 2018 I have been a "full-time" wine blogger.
I don't get paid by wineries to review their wines on the blog. If the companies are far away I ask them to cover the expenses (generally I do flat rates based on Via Michelin). I am their guest for room and board.
I do not advertise wines or foods, but related products such as glasses, plates or mixers and, of course, events and trade fairs.
I write for a fee only for Protection Consortia, Fair Bodies, distributors, wine bars and physical and / or online shops and companies that sell products and services related to the Ho.Re.Ca world. However, the real support of this wine blog is my book "Sommelier: the illustrated manual" so if you want to show me your gratitude for my work you can buy a copy (even two or three eh!😄) of my book to keep for you or to give as a gift: I will be infinitely grateful.
If you have a wine cellar you can send me samples that I will be happy to taste and / or invite me to your company. If I am satisfied with what I tasted, I will happily talk about it on this wine blog, in a totally free and independent way. If I didn't like the wines I will simply never talk about them as I respect the work and I know that behind a company there are people and families. At first I thought of doing paid reviews myself, but in the end I always said no to those winemakers who offered it to me. This is because a paid review would have limited my freedom of expression and also there would have been money behind the choice of wines published on this blog. And I am a profoundly free person.
I am AIS Sommelier specialized in food-wine pairing (I also won the Millésima Blog Awards 2017 as the best wine blogger in Europe in the food-wine pairing category) and in 3 months I will also be a full-fledged Gastronoma. I have been traveling in Italy and Europe for 8 years to discover wines, men and territories. I taste about 2000 labels a year including wines that I receive at home, tastings and fairs.
Wine blogger and something about me: why this premise?
It is not my intention to be boring nor do I want to give you the impression of putting the dots on the "i", but I want to make you understand how I set up my communication and consequently what I can do for your company or for your event.
I have made my work out of my three passions. My first great passion is WINE, my second great passion is the DESIGN, my third big passion is the WRITING. The web is the engine that unites them. If I have to say the best of my qualities is definitely my versatility: this is why I can be the key figure in your business thanks to my food & beverage and communication design consultancy. Good taste and attention to detail complete my skills in the world of wine, gastronomy and interior design. To carry out an extraordinary communication project, you don't need to see each other every day, but to be on the same wavelength.
I can participate in an event as a media partner and promote it on the blog and on Instagram such as I did for the Consortium for the Protection of Gavi DOCG and for the Consortium for the Protection of Asti DOCG. I can promote your box as I did for Slow Food e Consortium of Tutela Lugana DOC. I can insert your products in my articles / posts / stories for commercial purposes, as I do for example with the glasses of VD Glass or with the mats and coasters of Dag Style. I can choose one or more wines from your e-commerce and talk about it by promoting your business as for example I did with Aroma Wine Bar Enoteca or I can put your link in a keyword that is important to you like I did for Tannic.
A Wine Blogger for your restaurant!
I help you choose, respecting your budget, everything you need to set up your tasting room, your restaurant and your table so that your customers immerse themselves in an emotional environment aligned with your business proposal. I design and design your dishes, playing with textures, colors, temperatures and ingredients to make them more beautiful and tastier. The good taste, aesthetic and organoleptic, create dishes that are works of art to be combined with wines and spirits capable of enhancing them. I help you to create a captivating and sustainable menu and wine list both from the point of implementation and from that of costs. From the seasonality of raw materials to perfect wines to combine to amaze your customers and never make them get tired of you. Finally, I teach you how to take pictures and storytelling of your dishes and your combinations ... all just using your smartphone!
And for the cellars?
As already mentioned I have no economic relations with wineries regarding wine reviews and experiences. However, I love drawing too much to stop designing labels, bottles and packaging and therefore I will continue to do so. I am a wine designer and I always will be: contact me if you want to change your wines as I did with Adagio Wines.