A Corporate Wine Speaker with a Difference

Today, having some wine savvy is a social skill making you appear more sophisticated to business colleagues and friends. The Wine Diva can make your next corporate wine event engaging with facts your colleagues can use at social occasions and dinners, while building a personal wine collection, or for entertaining guests at home or in company settings. Christine Ansbacher is a national wine speaker whose presentations inform audiences on a variety of topics, leaving them confident and authoritative about wine. Not only that, but her great team building ideas and activities and humorous style keeps audiences attentive and entertained all at once!

Here is your guide to the many ways "The Wine Diva"^SM can make your corporate and non-profit events more memorable.

• Home Page
• Meet Christine
• Wine Tasting Topics
  • Sibling Rivalry: California vs. French Wines Made From the Same Grape
  • Twelve Tips for Business Entertaining
  • Chardonnay World Tour
  • Food and Wine Pairing: Three Tips to Help You Pair with Flair
  • Hedonistic Red Wines to Help You Close/Celebrate a Deal
  • TEAM BUILDING: You’ve Just Bought a Winery….Now What?
• Clients
• Testimonials
• Her Wine Book
• History-based Wine Dinners
  • Wine in the White House
  • The Passions of Thomas Jefferson: Wine, Women, Architecture and Music
  • The Heyday of the Orient Express: Sumptuous Meals Amidst Royalty, Celebrities & Spies
  • Champagne Celebrities: 1600's to Today
  • Through A Glass Darkly: Wine and War
  • How Wine Figured in the Lives of the Great Composers
  • Spain: A Romantic History for Food and Wine Lovers
  • Italy: A Vintage Collection of Fact and Fiction for Food and Wine Lovers
• In The Press
• Practical Tips
  • Five ways to keep an opened bottle of wine fresh for three to four days
  • How to avoid red wine headaches
  • The wine you bought has a screw cap, not a cork. Did you get a bargain basement "plonk" instead of a decent bottle of wine?
  • Your wine store is well-lit and all the bottles are standing upright. Why are these two situations a big problem for wine lovers?
  • Beer is so refreshing with spicy, salty and smokey foods. What wines go best?
  • Is it possible to find high quality red Bordeaux on a menu for $40 to $80 a bottle? What about at the wine store for $20 to $40 a bottle?
  • How long you can keep an unopened bottle of wine in the fridge?
  • When it's OK to refuse a bottle of wine at a restaurant, and when it's not
  • Four ways to remove red wine stains using household products
  • What is a fairly-priced bottle of wine at a restaurant?
  • Top California Cabernet is so pricey. Are there any values?
  • How the cooking method can affect the wine you pick
  • The wines you enjoyed on vacation seem "DOA" (dead on arrival) when you buy them back home. Why?
  • Why Cabernet goes well with steak but not filet mignon
  • Wines that go well with chicken, fish and meat.
  • The best wines to order with fried fish/seafood, tempura and egg dishes
  • More health benefits to drinking red wine
  • How to chill your wine faster than in the fridge.
  • Why servers pour glasses too full at a restaurant or a party.
  • The best red wines for any Italian dish in a tomato sauce
  • Robert Mondavi is not in favor of the oaky, buttery, high alcohol style of Chardonnay most Americans know and love. Why?
• Contact
• Links
• Additional Websites

Watch The Wine Diva In Action!

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