Vintage Intelligence: In conversation with Erica Nonni
By Kristen Oliveri
Erica Nonni has a knack for elevating taste—literally. As the founder of Nonni Strategic Marketing, she helps imported food and beverage brands find their place at the top of the U.S. market, blending smart strategy with standout storytelling. We sat down with Noni to trace the roots of her passion for wine, uncover her latest sips worth savoring, and find out what’s in her glass when the workday winds down.
Below Nonni answers Wealth Reimagined’s burning questions on all things wine.
Q: When you think back on your life, when was the moment you fell in love with wine?
A: I suppose I was about 20 and studying abroad in Florence. I know that’s a cliché. Even a couple of decades later, when I enjoy a glass of Chianti, from somewhere deep in my olfactory memory comes the thought, “wine. This is what wine is.”
Q: What is your latest wine obsession?
A: Pinot Bianco from Alto Adige.
Q: What’s something in your cellar that’s surprising?
A: More surprising might be what’s not in it. There are no domestic wines. Otherwise, my cellar is ordinary: bottles I’ve picked up on my travels along with good stories, cases from my kids’ birth years, aging Barolo for rainy (and sunny, and special) days.
Q: What global wine destination is next to visit on your list?
A: Central Otago.
Q: Favorite cocktail when you need a break from wine?
A: A Paloma. [FYI: This is a Mexican cocktail traditionally made with tequila, fresh lime juice and grapefruit soda.]
Q: And any books on wine that you consider essential reading for those in the industry?
A: No. Wine is wonderfully inessential. Wine enhances the time-bound experiences of other things: food, friendship, a journey to a new place, a milestone celebration, even the enchantment of solitude. I think we retain wine knowledge better through live tastings and lively discussions. Books are static, while a lot of truly useful wine knowledge is dynamic and subjective: What do I think of this new vintage? What does that reviewer think? Which wines do my customers tend to buy and how do help them explore within or beyond their comfort zones?
What do I consider essential in this industry? Business savvy and people skills. We might all benefit more from books on business management than from books on wine.