Person of the month: Giacomo Galimberti
Our person of the month is Giacomo Galimberti. Giacomo is a passionate wine professional born and raised in Lake Como. After studying hospitality management, he worked in restaurants in London, Dubai, and Washington D.C. as Wine Director for renowned Cafe Milano. Giacomo has always been very passionate about wine and studied to become a sommelier. Recently he opened an enoteca (a wine shop) in the historic downtown of Leesburg, Virginia.
When did your passion for wine begin?
It began at a very young age, my grandfather used to make wine for house consumption, and I remember helping him with the process. Working in restaurants helped me to expand my wine knowledge and it has been a passion since then.
When and why did you start your journey with your GVino Enoteca?
My dream was to open a wine bar, but I decided to open a wine shop to start getting familiar with the area and become a business owner. So, I guess you could say I started this journey because I felt I was ready to take this big step, and the passion I have for this industry gave me the strength and tools to start.
Why did you choose to live in Leesburg?
My wife grew up in Leesburg, and our decision was to open in a place we already knew some people. I find it a town with a very nice community, and it gives me that European feeling.
What is the Italian wine that Americans love most and why?
The Italian wines that Americans love the most are the Super Tuscans, with the Cabernet Sauvignon being the predominant grape. The most drank Italian wine, though, is Prosecco.
Which Italian wines are beloved in Italy and less appreciated in the U.S.?
In general, I feel that Italian wines are very much appreciated by the Americans.
Give us some sommelier tips for a perfect aperitivo with Italian salumi and cheeses.
I always love Aperol Spritz as an aperitivo, but if I have to pick a wine, I choose Franciacorta, the famous sparkling wine produced in Lombardia, the region I come from. I love gnocco fritto and Prosciutto di Parma with it.
- Donatella Mulvoni