Weekly Crush: Marisa Sergi, the millennial making waves in the US wine industry

Thank you to Cellr for featuring our winemaker in their Humans of Wine Blog!

Read more here:

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Best Arugula Salad Recipe by Marisa Sergi

Healthy does not mean boring and flavorless! Many of you have shared with me that a goal of yours in 2020 is to live a healthier lifestyle, which I am here to fully support! I absolutely love a well made salad – I am not talking about nutrition-less ice burg lettuce – I am referring to arugula – my go to lettuce base that will elevate your cravings for something more calorie friendly!

I nearly make this salad three-four times a week either for lunch or dinner. I like to make my salads colorful, full of flavor (obviously) and textures that make it enjoyable to eat as well. Here are the ingredients you’ll need:

  • 1 Green / Yellow or Red Bell Pepper
  • 1 head of cauliflower
  • 1 package of Arugula
  • 6-8 Cherry Tomatoes (I prefer the Tomz brand)
  • 1/3 cup of Parmesan Cheese (Shreaded)
  • Extra Virgin Olive Oil
  • Red Wine Vinegar

Take the Arugula and place as much as you’d like to eat in a salad mixing bowl. Slice the cherry tomatoes, a 1/2 cup of the bell pepper (cubed) and finely chopped cauliflower and add to the bowl. Add your 1/3 cup of parmesan cheese (my favorite part!)

You are now ready to add the dressing.


I like to use this ratio when dressing my salads in oil in vinegar: 3: 1.5 …..what this means is….. For every three parts of oil, you put 1.5 parts of vinegar. For example, if you drizzle 3 tablespoons of oil, put one and a half tablesoons of vinegar. This makes the salad fresh tasting and not too “vinegary” or strong. I also add plenty of salt and pepper to taste!

Once you toss all of the ingredients together, your outcome will look similar.

If you try this recipe, please tag me or tweet me photos and your opinion on how it turned out at @RedHeadWine (Facebook, twitter and Instagram) I hope you love it as much as I do!


Marisa xo

Harmon Brothers: From Poop to Gold Podcast ft. Marisa Sergi

From Poop to Gold Podcast – by the Harmon Brothers

Benton Crane, of the Harmon Brothers, interviewed our winemaker, Marisa, while they were both at Skysprout summit in Columbus, Ohio. Take a listen to learn about what it takes to build a wine company and much more!

Link to listen:

***Side note – if you listen in….we did hire a new full-time winemaker to help team redhead! Crisis averted 🙂

RedHead Wine Expands Distribution in OH with Heidelberg Distribution

“What started as an idea for wine in 2013 has turned into a bona fide business. Now, the young woman behind RedHead Brands LLC is seeing so much success that she’s planning a massive expansion.

Not long after graduating from Lowellville High School, Marisa Sergi came up with the idea for ReadHead wine when she was studying winemaking at Cornell University….” Watch more at the link above

Valley-made RedHead Wine expands Walmart offerings – WFMJ Today

Marisa Sergi has become almost the poster-child for entrepreneurship in the Valley, and her RedHead Wine brand is expanding its reach yet again.

She’s only 25 but has big plans for what’s next.

Whether it’s putting in the work at her family’s winery or showing off her own brand on social media, Sergi is always pushing toward what’s next.

“My goal is really simple. As long as you’re moving forward; it could be baby steps, it could be big steps, it’s something that I want to strive for,” said Sergi.

She created RedHead Wine at 19-years-old while she was still an undergrad at Cornell and it’s been a steady climb ever since, especially after Walmart started carrying one of her varieties.

“Sometimes I feel like it’s not even real because it’s a dream come true,” said Sergi. “I’ve been able to survive my year and a half test market with Walmart with RedHead red blend.”

Now, Walmart is adding two more of her wines; the RedHead Rose’ and Purple Rain concord, this one under her family’s L’uva Bella label.

“We are so excited to be able to share our wines beyond Youngstown,” said Marisa’s mom, Ruth Sergi, who owns L’uva Bella Winery and Bistro in Lowellville. “We hope that we will attract out of towners to come visit us.”

Everything is made at the warehouse at L’uva Bella. It is always a busy place, and that is only going to increase down the road.

“The more we grow, the more people we could hire locally,” said Marisa Sergi.

The plan is to double or even triple the warehouse space in 2020, another part of the steady march forward for the 25-year old entrepreneur in an industry where that age-range is the exception, not the norm.

“It’s all about the mindset,” said Sergi. “You could be 40-years-old, you could be 21-years-old. It doesn’t matter. As long as you have the determination and you put in the hard work, you could be successful at any point in your life.”

That point of view and this success are two of the reasons she’s become a hot commodity when it comes to speaking engagements. She’ll be a featured speaker at the Walmart home office in June along with the SkySprout Summit in July.

“Everything’s coming together. I still feel like it’s too good to be true. Sometimes you only dream about opportunities like this, but when it’s handed to you, it’s just one of those moments where you need to take a deep breath and appreciate every moment,” said Sergi.

Which in her case means taking a moment to stop and smell the Rose’.

You can learn more about Sergi and RedHead Wine on the company’s website, or follow along on social media.”

Link to news story + Video:

Join us on the Mahoning Valley Wine Trail

“L’uva Bella owners joined the wine trail this year because they saw how wineries came together to promote the local industry “and we wanted to be part of that,” said Marisa Sergi, chief financial officer at L’uva Bella, and CEO and winemaker for RedHead Wine. The third-generation winemaker’s father, Frank Sergi, founded L’uva Bella in 2001.

The wine trail is a boon to the area because it “offers something unique for our communities to do,” Sergi said. From a business perspective, it promote the wine culture in the region, which she said is a very “family-oriented industry.” Rather than nurturing a “cutthroat business attitude,” regional winemakers are open-minded and eager to share ideas and help each other grow and promote the area as a whole, she said.

“Yes, we are competing against the local wineries, but it’s more of a community effort,” she said. “We’re very excited to see what the impact is going to be, especially this year.”

Read more here:

Do Salt and Vinegar Chips, Flamin’ Hot Cheetos and Peanut Butter Crackers Pair well with RedHead Red Blend?!

I created a youtube channel! I am excited to have finally started making videos to show you more about wine, food, and my winemaking skills…. all with a sparkle of my RedHead attitude! In this weeks video, I pair more “netflix-binge worthy” snacks with RedHead Red Blend. Bare with me – it’s my second video, ever! It’s unscripted and I just go with the flow! Like and subscribe to keep up with my videos every Tuesday around noon. Cheers – Marisa

We started a Youtube Channel! Check out the first video

Do Pop Rocks Pair with Wine?! & much more! by RedHead Wine

My adventure to the West Coast: Day three and four in Menlo Park and Palo Alto

As you all know, I am a huge foodie – as a winemaker, being passionate about food comes along with the job, right?! Ironically, breakfast is my favorite meal of the day. I think this is funny because wine really doesn’t “pair” with breakfast, but I am up for that challenge (stay tuned for when I launch my new youtube series). Once we woke up, we searched for the top rated breakfast spots in Menlo Park / Palo Alto. We landed upon Quattro …and as soon as we arrived I had to order a cappuccino! I usually order black coffee and add cream or milk to it, but since I am on a trip, I decided to feel a little “fancy” with this choice.

How could you not smile when you know you’re about to have a delicious cappuccino?!

How could you not smile when you know you’re about to have a delicious cappuccino?!

This delectable beverage was even served with cinnamon dusted shortbread cookies. Let. me. tell. you…they were too good to be true! 10/10 would order again. I forgot to take a photo of what I ate ( I was too hungry and forgot LOL) but, I ordered a three egg omelette with fresh goat cheese, mushrooms and asparagus.

After breakfast, we went back to the Airbnb to get some work done. When I am away, I always make time to get things done for RedHead so I can keep you all in the loop and ensure the wine is readily available in your markets! I love what I do and love keeping up, regardless where I am. But, in the meantime, I was waiting for my best friend, Lexi, to arrive in Menlo Park. When I used to work in Modesto, Lexi and I met at a mutual friend’s house and have been friends ever since. I haven’t seen her in over 2.5 years (since I moved back to Ohio!), so I was counting down the minutes!

We decided to spend the day walking around Stanford University’s campus and get a late lunch. If you haven’t been to Stanford before, I highly recommend that you do. The campus is beyond gorgeous and full of history, endless opportunities for students, and a place that is fun to walk around and enjoy the beautiful California weather. Here are some photos from our walking tour:

Lexi and I being our true selves LOL

Lexi and I being our true selves LOL

Lexi and I on Stanford University’s Campus

Lexi and I on Stanford University’s Campus

These hallways stretched on forever! The photo doesn’t do the architecture justice!

These hallways stretched on forever! The photo doesn’t do the architecture justice!

My sister, Michelle, standing outside Stanford’s famous church.

My sister, Michelle, standing outside Stanford’s famous church.

Stanford has a lovely viewing tower that allows you to see all of campus and the San Francisco bay.

Stanford has a lovely viewing tower that allows you to see all of campus and the San Francisco bay.

Stanford is so beautiful, that I feel showing you rather than telling you is a better way to showcase my time there. To learn more about Stanford, check out there website here.

After walking for a few hours, we ventured off campus to a well-known (according to google LOL) pho restaurant celled, hometown noodle. It’s a very small and quaint place, but…wow….their pho is probably the best I have ever had in my entire life, thanks google!

One large bowl of #17, please! (Chicken Noodle soup)

One large bowl of #17, please! (Chicken Noodle soup)

Overall, day three was a simple day still filled with adventure, friends and amazing food (are you surprised?!). We really had a great time together and the day flew by fast.

If you’re looking to learn more about my experiences or have questions / comments about what I did, tweet me at @RedHeadWine.

Cheers! – Winemaker, Marisa

Day 4- time spent in Palo Alto (downtown)

At Salt and Straw ice cream in Palo Alto

At Salt and Straw ice cream in Palo Alto

We spent the earlier part of the day getting work done and preparing to fly back to Ohio. But most of our adventures happened in the evening- we wanted to hit up downtown Palo Alto which is full of fun places to eat!

We stopped at Salt and Straw, known for unique and delicious flavors of ice cream. I absolutely LOVE anything coconut flavored, so I had to get their Toasted Coconut Milk & Cookies (v)! You can find the description that sold my appetite and heart below:

Salty, sweet, fudgy, and simply unforgettable! We pump up the coconutty goodness of our extra-rich coconut ice cream by blending in dark-toasted shredded coconut, then add in handfuls of homemade (gluten-free!) salted chocolate chip cookies and velvety-soft chocolate ganache made with almond milk.

Uhmm…how amazing does THAT sound???!! I wish I could indulge in a scoop…or two..while I finish writing this blog!

But, even better news, Salt and Straw allows you to pick two flavors, regardless of what size you order. I decided to be a little more adventurous and chose Honey Lavender! Here is the flavor description from the website:

For this dusky purple delight with a cult following, we steep pounds of carefully selected lavender flowers in honey to bring out the buds’ delicate herbaceousness. While other folks use a lavender oil and can tip the scales towards perfume, our method treats lavender like fine tea, extracting just the right amount of flavor for a beautifully round, creamy taste kissed by a bit of honey.


Last stop of the night before wrapping up the trip was a quick stop at Signona’s Farmer’s Market. Before heading to the west coast, my grandma requested that we pick up authentic jumbo CA raisins. We were worried we would not find any, but, Signona’s for the win! They had a dried fruit bar at the store- full of endless options!

We may or may not have bought a mountain of dried fruit ….

We may or may not have bought a mountain of dried fruit ….

Stumbling upon Signona’s was the perfect way to end the trip – a great place to shop and find unique foods while grabbing some authentic CA raisins!

“RedHeaded Vampire” Wine-Cocktail Recipe

If you’re like me, you are trying to prepare for halloween last minute but act like you’ve been planning your costumes, party menu and house decorations since September….

I whipped up a last minute costume last night (stay tuned) but also created a fun, easy and SIMPLE red wine cocktail.

Personally, I love fancy drinks that have unique and complicated ingredients when I go out to bars, but when I have to make them myself I want to be a mixologist with what I have available!

Try this simple RedHeaded Vampire Wine Cocktail recipe to impress your guests….or yourself… with something so simple, yet so delicious!

If you try this recipe, share your thoughts and photos with me on twitter, instagram and facebook by tagging @RedHeadWine. CHEERS! – Marisa

RedHeaded Vampire Recipe by winemaker, Marisa

RedHeaded Vampire Recipe by winemaker, Marisa