"In a tasting, dialogue with oneself and the experience of solitude without interruptions are important"

Joan Gusó is a prominent figure in the world of gastronomy and oenology. He is also recognised as the owner of the renowned restaurant Mas Gusó, a place that, thanks to his passion for wines and his skill as an oenologist, has become a benchmark for wine lovers. The history of Mas Gusó dates back to 1564, when the farmhouse then known as Mas Perandreu was built. In the 18th century, the estate passed to the Fages de Climent family of Figueres and was renamed Can Fages. In the 19th century, it was acquired by Rossend Janer, and later passed to his nephew Rosendo Gusó, who along with his wife turned the estate into a renowned agricultural property. In a tasting, what is most important? In a tasting, dialogue with oneself and the experience of solitude without interruptions are important. You need to concentrate, listen to what the wine is telling you without external distractions. Wine pairing advice Pairing is still a great unknown today — sometimes pairing concepts are abused through snobbery. With little experience, the best approach is to let a professional guide you. Debunking a myth Cheese with reds... there is nothing more seductive than cheeses of different ages with white wines of oxidative character. What makes a good wine — EPICE Expressive / Persistence / Intense / Complex / Equilibrium Amateur tasting tips Let yourself be seduced by the unknown, don't overthink it, and feel the emotions the tasting provokes. A surprising wine recently A Dorado de Rueda, by Hijos Alberto Gutiérrez. Best value wine Any wine from Jerez and Montilla Moriles.

How it fits the wine workflow

"In a tasting, dialogue with oneself and the experience of solitude without interruptions are important" 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

"In a tasting, dialogue with oneself and the experience of solitude without interruptions are important" 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.