"For me, a good sommelier must have the same qualities as a good person"

Today we have the honour of speaking with Daniel Ramos, a true wine master and prominent figure in the Spanish oenological scene. Born in vibrant Seville, a city of aromas and sensations, Daniel has forged his path from the kitchen to the highest spheres of sommellerie, always carrying the passion for excellence that defines him. His career is one of those stories worth telling: from his beginnings at the Seville Hospitality School, through his work alongside legends like Ferran Adrià at the prestigious Bulli Hotel Hacienda Benazuza, to becoming a certified WSET educator and training manager at Vinófilos. What qualities should a good sommelier have? For me, a good sommelier must have the same qualities as a good person: empathy, humility, curiosity and the ability to listen. The technical knowledge can be learned, but the human connection with the client is what truly makes the difference. Wine recommendations - White: Baluarte Muscat, DO Navarra — Muscat Grain - Red: San Vicente 2019, DOCa Rioja — Tempranillo Peludo - Rosé: Bendito Destino Clarete 2021, DO Ribera del Duero - Sparkling: Recaredo Bufadors 2015, Corpinnat — Xarel·lo - Fortified: La Barajuela Palma Cortada 2017, DO Jerez — Palomino - Dessert: Carrascal 2014, DO Jerez — Pedro Ximénez Tips for wine beginners If the goal is good food and wine pairing, I recommend asking about the dish's key qualities and texture, then choosing a wine within your experience of flavours and aromas. Debunking a wine myth We tend — almost as a national sport — to drink very powerful, heavily oaked wines with very old, long-aged, fatty cheeses. This is a pairing that overwhelms the palate rather than enhancing it. Digital wine tools Winerim offers an extraordinary opportunity to professionalise wine list management. Having all references organised and accessible in real time is invaluable.