Rimessa Roscioli - Rome, Italy Pt. 8
In this episode, we wrap up our engaging conversation with Lindsay Gabbard, co-founder and sommelier of Rimessa Riscioli, as she shares the obstacles she's faced in the wine industry. From financial challenges to mastering the Italian language, Lindsay opens up about the hurdles she's overcome to build a successful wine club and restaurant in Italy.
Discover how Lindsay's innovative idea of incorporating QR codes on wine bottles during COVID-19 has revolutionized the way customers access detailed information and videos about their wines. Learn about the collaborative dynamics of her team, blending American efficiency with Italian tradition, and the unique strengths each member brings to the table.
Lindsay also introduces a new venture: Wine, Food, Art, and Culture tours in partnership with experts from various regions of Italy. These immersive tours offer a rich experience, combining visits to artisan producers with historical and cultural insights. With tours spanning from Piemonte to Sicily, these curated experiences are a must for any wine enthusiast.
Stay connected with Rimessa Riscioli through their various platforms: Roscioli Wine Club for exclusive wine club details, Rimessa Riscioli for restaurant information, and their YouTube channel for enriching video content with English subtitles.
Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.
Voted One of The Best Travel, Top 5 Minute, and Top Wine Podcasts.
Lindsay Gabbard
Lindsay is a wine passionate from Santa Barbara, seeking to integrate the views of the Old World with her New World roots through an unpretentious approach. Currently, she lives in Rome and works with wine while exploring the various facets and issues of wine-making and its history here. In her spare time, she enjoys traveling through the many wine regions in Europe, studies with the Court of Master Sommeliers and has worked in various wine bars.
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