Own Rooted Hospitality

Exciting news! our Founder and CEO Alexandria Sarovich was named a 2026 North Bay Business Journal Forty Under 40 honoree.

This award recognizes innovators and leaders across Sonoma, Marin, Napa, and Solano counties who are changing their industries.

Alex built Own Rooted from a conviction that exceptional wine deserves exceptional support, and that the people making it with intention, farming with care, and pouring with purpose deserve a real partner in their corner.

We couldn't be more proud of what she's built, what this team stands for, and what's ahead.

This is what Own Rooted is built for. And we're just getting started. 🌿

This morning. Here in Alexander Valley.

There is something that happens when you spend enough time in the vineyard. Not just walking through it, but listening to it. To the people who farmed it before anyone was paying attention. To the women who poured their whole lives into the soil and rarely asked for a spotlight.

I started Own Rooted Hospitality because I watched the wine industry shift, and I felt the pull to shift with it. Toward the small producers, the farming families, the founders who built something true before it was trendy to do so.

Toward a community that gathers around a table, shows up across harvests, and believes wine is a language of belonging.

This work was never just about selling wine. It was about supporting the people behind it on a scale that actually moves the needle, through sales, partnerships, and marketing that tells their story the way it deserves to be told.

That is what Own Rooted Hospitality was built for. We are not just in your corner. We are rooted in it.

We are rooting for you.

ORH is thrilled to be heading back to at for weekend 1!

As you know, we specialize in on out-of-the-box wine experiences and being able to share our clients and this year with the guests dining inside the Rose Garden is the epitome of just that. There is something so magical about breaking bread underneath the desert sky with the most delicious food and small production wines while these incredible musicians voices are wafting over from the nearby stages ⛅️ ✨

If you are dining, please come and say hi to our founder !

See you in the desert 🌵 ♥️🍷

Tag a winery owner who needs to see this. 👇

While at in Düsseldorf, Alex sat in on a very informative and eye opening conversation on China, Thailand and Korea. Ian Ford of Nimbility, based on the ground in Shanghai broke down emerging wine markets, and based on the data, the opportunities are real if you know where to look.

Here’s what stood out:
🇨🇳 China is 1/3 of its pre-COVID size, but the opportunity ahead is massive. The total beverage alcohol market is worth $340 billion, yet imported wine accounts for only around $3 billion of that. As younger consumers turn away from baijiu and beer toward wine, that gap is where the growth lives. And the next generation is showing up differently: blind tastings, natural wine, small production, and a cultural identity around wine that looks nothing like the trophy-hunting era. The path in? You need representation on the ground. Direct to retail or a national importer. Meituan now delivers wine across 30 cities.

🇰🇷 Korea is 83% soju and beer, but New Zealand is quietly making significant moves there, and international ratings and influencer credibility carry serious weight. E-commerce isn’t legal, so relationships are everything.

🇹🇭 Thailand is growing fast. Regulation has softened, tourism is driving sales, and Tops supermarket has professional sommelier buyers making the calls.

The era of personal preference is rising. Trophy hunting is fading. Small, story-driven producers, the kind we work with every day at ORH, are exactly what these markets are hungry for.

Save this. Share it. And if you’re a small producer wondering what’s next, let’s talk.

📩 Link in bio.

Thank you Ian Ford + for the insight.

Being in Germany for the first time in over a decade brings back so much nostalgia. 🇩🇪 I spent the summer of 2013 here for my first wine school program...and now, look at how far we've come! Anyone looking for advice on studying wine abroad, I highly recommend it, so pls reach out! I'd love to share my experience + how to navigate it all.

Here's a look at some of the delicious things we've tasted on Day 1 😋 🍷 is in the heart of the Pempelfort district, perfect for people watching. It's the classic + cozy bistro kind of spot we love, and being in Düsseldorf, of course we had to order their famous Wiener Schnitzel to kick things off. It's cash only + don't miss out on their breakfast too!

Stay tuned for more delicious updates!

ps. If anyone has any recs for wine bars + restaurants we need to check out, let us know!

En route to in Düsseldorf! ✈️ My first time back in Germany since 2013!

Own Rooted Hospitality is here to connect with our fave producers, meet some new ones, and work on sourcing the newest packaging materials for all of our brands. 🎉🥂 🍾 Stay tuned for ProWein updates + some delicious food + wine pics!

Swipe to the end to see baby in Germany, summer of 2013 😝 My first somm school program! 🍷

So stoked to be here + travel with the best and baddest somms in the industry! .antics

It’s all about the details. Thoughtful touches like this make every bite and every guest really feel the experience - magic thats stays with you long after your glass is empty and the candles have burned out.

Taking a moment to write cards to all of the chefs for tomorrow's event.

Why?
A - doing things with intention means setting the intention first.
B - in a word of AI and computers, there is something so deeply personal about a hand written card.
C - it aligns with our personalized ethos behind everything we do.