Archive interview. All sixteen answers have been recovered from Winerim's original Spanish publication and translated. Roles, career, training and product opinions describe that historical context, not a current verification. The introduction is editorially adapted; the Florpower clarification is from Winerim, not a new statement by the interviewee. Only typographical errors have been corrected in the Spanish answers.

The historical introduction described Berta Romero as the director and sommelier of Alameda restaurant in Granada. It mentioned training in hospitality, protocol and WSET, as well as a period at La Milla. These references come from the archive: they do not establish a current position or a particular certification level verified for this restoration.

The conversation explores service, listening to guests and the relationship between technique and enjoyment. Berta recalls a lees-aged white wine, a winery tasting during harvest and her criteria for recommending without imposing tastes. Her selection covers different styles, from an aged Godello to an Amontillado and a Tokaji.

She also explains her preference for a printed wine list and the operational advantages she found in digital tools. The following sixteen answers preserve that position, including qualifications that are not a Winerim sales message.

1. What was the first sip that made a lasting impression and changed how you looked at wine?

It was a lees-aged wine that showed me how technical work can produce surprising texture and complexity. From that point on, I began to analyse wine not just for its flavour, but for the entire process behind the glass.

2. People say a good sommelier is more guide than judge. How would you define your approach to advising someone?

I completely agree. I like to listen and observe before recommending. It is not about impressing someone, but finding the wine that suits the moment, the dish and, above all, the person. My approach is friendly, curious and respectful of every taste.

3. Do you have a ritual before an important tasting or service?

Yes. I prepare the space, review the wines and make sure the temperature, glassware and decanting arrangements are in the best possible condition.

4. What was the most unusual setting for an unforgettable tasting, and what made it special?

A technical tasting at a winery in the middle of harvest, with samples taken straight from the tank. It was interesting because of its immediacy and the chance to see how wine develops from its earliest stages.

5. What is changing in sommellerie today that would have seemed unthinkable ten years ago?

The sommelier's visibility outside the restaurant, the use of digital management tools and the growing interest in low-intervention wines, which call for a different approach to both tasting and storage.

6. The sommelier's selection

  • White: An aged Godello, for its balance between freshness and structure.
  • Red: A high-altitude Garnacha, expressive and versatile.
  • Rosé: A Provençal rosé, elegant and food-friendly.
  • Sparkling: A Cava de Paraje Calificado, for its good value for money.
  • Fortified: An Amontillado, for its complexity and persistence.
  • Dessert: A Tokaji, for its aromatic intensity and balanced acidity.

"A great wine served badly can go unnoticed."

7. What advice would you give someone new to wine who wants to choose a bottle to accompany a meal? Is there a simple rule?

Start with what you like, not what you "should" drink. A useful rule is to balance weight and flavour: light dishes with fresh wines, intense dishes with more structured wines. And, of course, ask the sommelier!

8. How important is wine service (temperature, glasses and decanting) to the guest experience?

It is crucial. A great wine served badly can go unnoticed. Temperature, the type of glass or decanting at the right moment can completely transform how the wine is perceived.

9. What wine or food-pairing myth would you like to put to rest?

"Red wine with meat and white wine with fish." It is a useful but limited guide. An aged white can work wonderfully with meat, and some light reds are perfect for seafood dishes.

10. What makes a wine go from "good" to "unforgettable" for you?

Emotion. A wine can have technique, balance and complexity, but it becomes unforgettable when it connects with you, with the moment, with a memory or with a surprise you were not expecting.

11. At an informal tasting with friends, what steps would you recommend for enjoying wine without feeling intimidated?

You do not need to know everything. Taste, listen and talk about what you perceive without fear.

Start with appearance, move on to aroma and then flavour, but without strict rules. Wine is there to be enjoyed.

12. Which wine has surprised you most recently?

La Bota de Florpower MMXVIII Más Ancestral, from Equipo Navazos. A Palomino Fino sparkling wine made by the ancestral method, with freshness and saline expression that defy expectations for the area.

Editorial note: The producer classifies Florpower MMXVIII 97 as an unfortified white. The ancestral-sparkling description does not match that technical sheet.

13. What is the best value-for-money wine you have tasted?

There are many, but to highlight a recent one, I could mention Benje blanco from Tenerife. A wine with excellent volcanic expression and precision. It offers a complexity not often found in its range.

"Winerim gives me a practical, agile tool for managing wines, speeding up orders and keeping all the information up to date."

14. A traditional or digital wine list? Which do you prefer, and why?

I lean towards the traditional one because it creates a more personal experience. Although a digital list has many more operational advantages, paper is still more intuitive for many guests.

15. How does Winerim support your daily work as a sommelier?

Winerim gives me a practical, agile tool for managing wines, speeding up orders and keeping all the information up to date. It is a great ally in making better use of time.

16. A short but lasting piece of advice for any wine lover, experienced or new.

Taste without prejudice, compare and keep learning. Wine is better understood through regular practice and curiosity.