Anthony Giglio is an author and sommelier known for his uniquely entertaining and engaging approach to wine. Having made a career studying, tasting, appreciating and writing about fine wines from around the world, Giglio brings a wealth of well-honed knowledge to his dynamic and informative classes. Currently a wine correspondent for CBS News Radio as well as the wine columnist for La Cucina Italiana, the American edition of Italy’s most prestigious magazine dedicated to gastronomy, he has also written for numerous publications, including Food & Wine, Travel + Leisure, New York, Esquire, Details, Robb Report, Worth, Every Day with Rachael Ray and Parade. Giglio is passionate about making wine appreciation as approachable a pursuit as possible (no pretention allowed), so it’s no surprise that he is most widely recognized for his sense of humor and personable demeanor. Experience one of his notoriously fun classes for yourself—and learn a few helpful tips—as he debunks some common wine temperature misconceptions during his Austin FOOD & WINE Festival appearance, Temperature Tantrums, on Saturday, April 28 at 10AM.
AF&W: We read in a recent interview that your teaching style involves fun interactive elements to get the audience involved. How does adding a participatory dynamic influence the class vibe?
AG: I have been to a lot of wine tastings that are more like formal lectures—very informative for sure—but not fun at all. I think those types of seminars are great for people in the wine trade, but for consumers who pay to come taste wine, it should be informative but also fun. Wine is intimidating enough; I like to make fun of all the pretense and hauteur, and that usually registers with the crowd.
AF&W: Your class, Temperature Tantrums, is meant to educate attendees about which serving temperatures work best for certain wines. Such a seemingly small detail can make a very large difference when it comes to taste. Broadly speaking (no spoilers here!) is there a tidbit of advice that people are always surprised to learn?
AG: Most of us drink white wine too cold and red wine too warm. If I give you more information than that, I will have to kill you.
AF&W: Which of the other aspects of the Austin FOOD & WINE Festival are you excited to attend? And speaking of Austin… what are your must-sees while in town?
AG: The schedule is packed with so many great speakers and chefs I don’t know where to go first. And it kills me that my tastings are scheduled at the same time as marquee personalities, like FOOD & WINE’s Gail Simmons and Ray Isle; chefs Marcus Samuelsson, Masaharu Morimoto and Jonathan Waxman; and cocktail master Tony Abou-Ganim. I need to clone myself…
AF&W: If you were to compare one of your classes to a wine… which would it be and why?
AG: Wow—this is the first time I’ve ever been asked this! I am a HUGE fan of wines from the Rhone Valley, particularly reds from the northern Rhone where Syrah is the main grape. So, I’d probably say that I bring to my classes what a great Cornas brings to the glass: Intense (just a bit serious) and dark (my olive skin, as well as my sense of humor); full body (I eat and drink for a living…); dried fruit and sweet spice (my racy jokes), and tannins in the finish that go on and on… just like me.
You can catch additional wine musings from Anthony at his two other classes, Chardonnay vs. Burgundy on Saturday, April 28 and Syrah vs. Shiraz on Sunday, April 29.