"The trend is towards lighter wines, with less alcohol and easy drinking"

With a career marked by curiosity, effort and love for gastronomy, Juan Pérez has established himself as a prominent figure in Galician sommellerie. Currently at the helm of Vinoteca Jaleo, Juan began in hospitality at 19. After his first steps at the now-closed Brasa, one of the most recognised restaurants on Calle Juan Flórez, his career took a decisive turn at the starred Árbore da Veira, where he discovered the deep connection between wine and the gastronomic experience. It was there that he understood wine doesn't just accompany — it transforms. That revelation led him to deepen his training, earning his sommelier qualification, WSET certifications, and specialising in Galician wines. Wine trends The trend is towards lighter wines, with less alcohol and easy drinking. Consumers are looking for freshness and authenticity. There is also growing interest in indigenous varieties and lesser-known regions. Wine recommendations - White: A Godello from Valdeorras or an Albariño from Rías Baixas - Red: A Mencía from Ribeira Sacra - Rosé: From Cigales or Navarra - Sparkling: A quality Cava or Corpinnat - Fortified: An Amontillado or Palo Cortado from Jerez - Dessert: As Pasas dos Pasas, a Tostado do Ribeiro by Luis Anxo Rodríguez with Treixadura grape Debunking a myth Sparkling wine only for dessert — that is a myth. Sparkling wines are usually very versatile wines that can accompany meals from start to finish. What makes a good wine Being pleasant, showing no defects, having balance, being well-crafted and offering complexity. Above all, it should reflect its origin and the character of its grape variety. Tips for beginners If there is a professional at the venue, speak openly about your tastes. They will surely advise you well. If not, look for clues on the labels: region, denomination of origin, grape variety.