Difficult question!Â I’m thinking…Â I love the strength and the deep expressionÂ in the northern part of the RhĂ´ne in France. And, I love the nobility of Riesling in the Mosel. And I’ll finish with Jerez! Incredible wine and people.
What do you love most about your job?
To be a sommelier is to be a wine communicator or ambassador. And the most beautiful thing is that task of interpretation and searching, comprehending producers’ work, understanding terroir. Listening, understanding and interpreting. In the middle of all that you travel, you taste thousands of wines, you read a lot, you study hard and you meet a lot of very passionate people.
Name a gem in your personal cellar.
JuranĂ§on 1990, Domaine Uroulat. Sergio CalderĂłn gave me a vintage from my year of birth.
What’s the best thing that’s ever happened to you as somm?
The best moments are always related to simplicity, surrounding producers or somms. Barefoot lunch in Tuscany with Paolo de Marchi and Marta. Dinners with Clape family. And the best always: mates with Sergio CalderĂłn in his cava in Laguiole.
If you were a wine, what would you be?
A Syrah. Strong, expressive and with deep sensitivity. It adapts to cold climates as well slightly warmer ones.