"It's not about impressing, but finding the wine that suits the moment, the dish and, above all, the person."

Wine is not just a drink. It is story, territory, memory served in crystal. That is how Berta Romero, director of restaurant Alameda (Granada), lives it — turning every glass into an opportunity to create real connections between people and places. Trained in hospitality, protocol and certifications such as the WSET, Berta has built a solid career across some of the most renowned restaurants in Granada and Marbella. From service and pairing at La Milla to her current role at Alameda, her work is a blend of technique, observation and sensitivity. 1. What was that first sip that changed the way you look at wine? It was a wine with lees ageing that revealed how technical work can produce surprising texture and complexity. From that point on, I began to analyse wine not just by its flavour, but by the entire process behind the glass. 2. They say a good sommelier is more guide than judge. How would you define your style when advising someone? Absolutely agree. I like to listen and observe before recommending. It's not about impressing, but finding the wine that suits the moment, the dish and, above all, the person. My style is approachable, curious and respectful of all tastes.