"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.

How it fits the wine workflow

"It's not about impressing, but finding the wine that suits the moment, the dish and, above all, the person." is not an isolated page: it belongs to the Winerim decision workflow for structuring the wine list, understanding sales, spotting slow-moving references and turning wine recommendations into a simple routine for the floor team and management.

Data worth checking

Before changing the list, teams should review average ticket, margin by reference, wine weight in total revenue, rotation by style and bottles with no movement. Those signals help prioritize decisions that affect buying, pricing and staff training.

How the floor team uses it

"It's not about impressing, but finding the wine that suits the moment, the dish and, above all, the person." should also be clear for waiters, floor managers and operators. The page connects the digital decision with service language: what to recommend, why it makes sense and how to explain it without relying on a sommelier every time.

Connection with the wine library

When the decision touches styles, regions, grapes or pairings, it should connect back to the wine library. That keeps each list change tied to service language, sales arguments and internal staff training.

Recommended next step

The natural next step is to analyse the current list, identify margin opportunities and choose a small number of measurable actions: improve one category, activate wine by the glass, strengthen pairings or request a demo with real restaurant data.