This interview has been recovered from the Winerim archive. Roles, opinions and references belong to the original publication; they do not establish current employment, availability or a current commercial relationship.

The Context of the Original Interview

The original article introduced Joan Gusó as a prominent figure in gastronomy and wine, and as the owner of Mas Gusó. It attributed the restaurant's appeal to wine lovers to his passion for wine and knowledge of winemaking. This is the historical introduction, not a new verification of professional qualifications.

Mas Gusó's history was traced back to 1564, when the farmhouse was built under the name Mas Perandreu. In the eighteenth century, the estate passed to the Fages de Climent family of Figueres and was renamed Can Fages. In the nineteenth century, Rossend Janer acquired it; it later passed to his nephew Rosendo Gusó, whose family worked in agriculture. In the 1980s, Rosendo began selling fruit directly to consumers, opening a new chapter for the estate.

In the early 1990s, responding to demand from tourists, Joan and his sister Miryam opened a terrace bar at the farmhouse. This was the first step in its development as a gastronomic destination. In 2000, the family opened the restaurant Las buganvillas. Joan later extended the offering with a specialist wine shop, reflecting his interest in and knowledge of wine.

At the time of the original publication, Mas Gusó was described as a restaurant, wine shop and market for local produce, with fruit gardens. The introduction highlighted a carefully chosen selection of wines from the region and beyond.

The interview explored his work as a sommelier, his passion for wine, his experience with Winerim and the development of Mas Gusó. The original article linked to Mas Gusó. Its former Winerim Academy link is represented here by the current Learn Wine section.

1. When Did Your Interest in Wine Begin?

As a teenager, I would join the village hunters for their breakfasts, and that was where I discovered the legendary Viña Pomal. I fell in love with those aromas and, why not say it, its flavour.

I remember making summaries of Espasa publications from then on. A set of information sheets came out every week, and I spent around two years taking notes.

2. What Qualities Should a Good Sommelier Have?

Memory, sensitivity and an understanding of the producer's work in all its forms.

3. What Is the Most Unusual Tasting You Have Organised or Attended?

One I organised stands out not because of the place, but because of its theme: Wine and Astrology.

As for those I have attended, they all deserve my appreciation.

4. What Trends Do You See in the Sommelier Profession?

Empathising with the producer and being able to connect what they want to express with the customer's needs.

5. Tell Us About Your Favourite Wines: A White, Red, Rosé and Sparkling Wine

  • White: O Soro 2012.
  • Red: Amarone de la Valpollicella 2004 Massi.
  • Sparkling: Argonne 2002.
  • Fortified: Amontillado Maestro Sierra VORS.
  • Dessert: Tokaji 5 puttonyos; a perfect balance of Aszú paste and Furmint wine.

Editorial note: the original answer did not name a rosé. The spelling "Massi" is retained from the source rather than used to infer a different producer or a specific bottling.

"It is important to experience wine in a place free from external stimuli."

6. What Basic Guidance Would You Give Someone Choosing Wine With a Meal?

Pairing is still largely misunderstood, and sometimes pairing concepts are overused out of snobbery. With little experience, the best approach is to ask a professional for a recommendation.

7. Which Wine and Food Pairing Myth Would You Challenge?

Cheese with red wine... There is nothing more seductive than cheeses at different stages of maturation with white wines of an oxidative character.

8. What Makes a Good Wine?

EPICE: expressive / persistence / intense / complex / balance.

Editorial note: EPICE is the mnemonic used in the Spanish answer; the translated terms explain its meaning rather than proposing a new English acronym.

9. What Steps Would You Recommend for an Amateur Tasting Wine?

Let yourself be drawn to the unknown, do not overthink it, and feel the emotions that the tasting brings about.

10. Which Wine Had Surprised You Most Recently?

A Dorado de Rueda from Hijos Alberto Gutierrez.

11. Which Wine Offers the Best Value for Money?

Any wine from Jerez and Montilla Moriles.

"Winerim gives me organisation, control, visualisation, information, cachet..."

12. A Traditional Paper Wine List or a Digital Wine List?

Both, each in its appropriate place.

13. How Does Winerim Help You in Your Work?

Organisation, control, visualisation, information, cachet...

14. Finally, What Advice Would You Give Any Wine Lover?

Discover for yourself what this magical world holds. Do not let outside opinions condition you, although you can take advice from them. There is the dialogue with yourself and the experience of being alone, without interruptions. Give reflection free rein and understand that the experience goes beyond the five senses. From that awareness, recognise that there is much more that is difficult to put into words. That is why it is important to feel from a place free of external stimuli.