Author and wine educator, Christine Ansbacher, is known professionally as The Wine Diva because "she’s intent on instructing with a healthy dose of theatrics," according to the New York Post. Christine Ansbacher avoids the typical "vino babble" about soil, climate and how a wine smells like blueberries with a whiff of smoky bacon fat and tar. Instead, Christine shares practical tips to help regular wine drinkers get more pleasure from their glass and not have to pay a lot for their pleasure. For example, three tricks to make a $10 Cabernet taste like a $30 bottle; six reasons to actually refuse a bottle of wine at a restaurant; great values and smart splurges in restaurants and the wine store…and how to avoid the dreaded "red wine headache."
Christine Ansbacher is a featured speaker at corporate, convention, cultural and non-profit events throughout the US. Clients count on her to transform a straightforward reception or dinner, wake up glassy-eyed conference goers at a break-out session and to energize a team building event. Her clients include icons such as Merrill Lynch, American Express, Pizza Hut and The New York Philharmonic.
Since the launch of her new book entitled "Secrets from The Wine Diva: Tips on Buying, Ordering and Enjoying Wine"(Sterling, 2006), Christine Ansbacher has been the keynote speaker at prestigious wine festivals across the US including Las Vegas, Denver, Atlanta and Miami.
Her wine tastings are inter-active, fast-paced programs where everyone gets involved, has fun and learns about food and wine. Christine’s rapier sharp wit grabs the audience’s attention and her spirited performance covers everything from wine and food pairing and funny ways to remember foreign wine names to techniques for removing red wine stains. As a raconteur of wine legends and lore, she brings the history of wine to life, one sip at a time.
Her wine credentials are top notch. Christine Ansbacher has the highest certification from the Society of Wine Educators and is a Certified Wine Educator, (CWE), which requires an exceptional standard of academic knowledge and sensory capability. There are only 180 CWEs in the US. She has also earned an advanced three year Diploma (DWS) from the London-based Wine & Spirit Education Trust and is in a select circle with only 75 other US wine professionals.