"Quality of terroir and grape increasingly prevails over aging itself"

From Zahara de los Atunes, a land of coast and character, Paco Martinez Ales represents one of the freshest and most promising voices in Spanish sommellerie. Although linked to hospitality since childhood, it was five years ago when his curiosity about wine transformed into a true vocation. Since then, he has never stopped training and cultivating a unique sensitivity toward wine culture, combining technique, passion and warmth in every service. Paco advocates an approach that begins with being "a great professional in the dining room" complemented by constant training, humility, and a special ability to transmit his enthusiasm to diners. He champions balance in wines and promotes pairings that break myths: an oaked albarino with pickled partridge or a young pinot noir with grilled fish. In his daily work, he combines tradition and technology, offering both physical and digital wine lists to adapt to all types of clients. He trusts tools like Winerim to extend his recommendations even when he cannot personally attend every table. How did you enter the world of sommellerie? I have been linked to hospitality since I was a child, as my family has a restaurant. But five years ago my curiosity about wine grew, and I began training until it became a true vocation. What qualities should a good sommelier have? First, be a good dining room professional. Then have constant training and above all humility. Also passion and knowing how to transmit it. What wine region fascinates you and why? Burgundy and the Rhone Valley in France fascinate me for their terroirs, climate and the incredible quality of their wines. How would you describe your style recommending wines? I like to adapt to the client. I ask what they usually drink, I listen, and then I suggest something that may surprise them while respecting their tastes. What has been your most memorable wine experience? A tasting of old vintages from Rioja. Tasting wines from the 60s and 70s that maintained impressive freshness and complexity was unforgettable. Tips for choosing wine at a restaurant? Consider the type of food, ask the sommelier for advice, and if there isn't one, look for grape varieties you enjoy. Today apps and websites also help greatly with wine selection. Break a myth about wine and food pairing. That only white wine goes with fish and only red with meat. The key is matching wine intensity to the dish. A grilled turbot with young pinot noir or pickled partridge with oaked albarino make excellent pairings. What makes a good wine? Complete balance would be ideal. I also think that what matters most today is the quality of the terroir and the grape, rather than the aging itself. Physical or digital wine list? I have always defended the paper format. But life evolves and so does technology. I have both formats — digital for those seeking a technological approach and physical for romantics who prefer the classic format. How does Winerim help in your work? It has been a great discovery, facilitating my work enormously. Since our restaurant is quite large with high demand, I couldn't personally recommend wine to everyone. With Winerim, they already have help choosing their desired wine. Final advice for wine lovers? Step out of your comfort zone of classic wines and explore small wineries, lesser-known appellations and wine regions. There are authentic gems in the form of bottles waiting to be discovered.