This interview has been recovered from the Winerim archive. Roles, wine-list figures, opinions and recommendations 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 wine as a world of stories, nuances and emotions for Nacho Otamendi. It described how that passion had led him to run Travieso Bar, where each glass offered the chance to discover surprising labels and unexpected combinations.
At the time of publication, the introduction described a list of more than 150 references and a selection of over 60 wines by the glass. It highlighted his care in choosing wines and offering something different, presenting Travieso as a place in Valencia for distinctive wine experiences. These are historical figures, not a current audit of the business.
The original Sommelier Corner interview explored his career, his view of wine and how he had developed Travieso Bar as a place where each glass tells a story. More interviews are available in the Winerim blog.
1. When Did Your Interest in Wine Begin?
My father sparked my interest in the late 1990s. He was a great lover of food and wine, with an extraordinary natural palate.
I am very curious, and I love wine because it is infinite and always different. It requires attention, sensitivity and continuous learning.
2. What Qualities Should a Good Sommelier Have?
In my opinion, a good sommelier should be guided by these three pillars:
- Well-trained senses of smell and taste.
- Being something of a psychologist. Sommeliers need to connect with people and dishes to offer effective, personalised advice. They also need a good memory for the nuances of wines they have tasted and their customers' preferences.
- Communication skills. They need a gift for conversation and the courtesy to empathise with customers.
3. What Is the Most Unusual Place Where You Have Organised or Attended a Wine Tasting?
At Mas Doix winery in Priorat: a magical moment at sunset in its tasting room, overlooking the vineyards and Poboleda. I could see the care and affection behind all their winegrowing projects, and we tasted many of their gems.
4. What Trends Do You See in the Sommelier Profession?
The end consumer is looking for wines with less alcohol, more fresh fruit and well-integrated oak that is not aggressive on the palate.
More and more importance is being given to sustainable farming, native varieties and ancestral processes.
We are heading towards a golden age for white wine in our country, with extraordinary grapes such as Viura, Tempranillo Blanco, Treixadura and Albillo Real, among others.
5. Recommend a White, Red, Rosé, Sparkling, Fortified and Dessert Wine
- White: Tobia Blanco Gran Reserva 2016.
- Rosé: Viña Tondonia Gran Reserva 2010.
- Red: Bocapiedra 2020, Terra D'art.
- Sparkling: Clos Damiana 2009, Cavas Mestres.
- Fortified: El Tresillo, Pepe Hidalgo.
- Dessert: Sofia Noble, Bodegas de Moya.
"One of the great myths about wine and pairing is the belief that red wines should always be drunk as they are, without chilling."
6. What Basic Guidance Would You Give Someone Choosing Wine With a Meal?
First, consider the kind of food it will accompany. Then the time of year and, finally and very importantly, the company in which you will enjoy it.
7. Which Wine and Food Pairing Myth Would You Challenge?
The myth: red wines should not be chilled.
One of the great myths about wine and pairing is the belief that red wines should always be drunk as they are, without chilling.
The problem is that the average room temperature in a home exceeds 20 °C, a level of warmth that is unsuitable for appreciating the richness of flavour nuances wine offers.
8. What Makes a Good Wine?
That is a difficult question, because wine is an infinite world with many nuances. But the most important thing is that each person likes it, because, just as with wines, no two people are alike.
9. What Steps Would You Recommend for an Amateur Tasting Wine?
- Visual assessment.
- Assessment of the aromas.
- Assessment on the palate.
10. Which Wine Had Surprised You Most Recently?
Cumal 2005, Dominio Dostares: 100% Prieto Picudo.
11. Which Wine Offers the Best Value for Money?
Sílice Tinto 2021: 100% Mencía, with spectacular value for money.
"For my business model, Winerim is essential for better control of the cellar and for making the floor team's work easier."
12. A Traditional Paper Wine List or a Digital Wine List?
A digital wine list, without hesitation. It is incredible to see customers interacting independently at their own pace, and the versatility it gives the person responsible for the cellar.
13. How Does Winerim Help You in Your Work?
For my business model, it is essential for better control of the cellar and for making the floor team's work easier.
14. Finally, What Advice Would You Give Any Wine Lover?
Keep researching, learning and experimenting, even if what you are attempting seems illogical. I firmly believe that the wildest ideas can turn out to be brilliant.
Editorial note: two spelling slips in the archived text have been normalised: Poboleda, as used by Mas Doix, and Treixadura, as named by the Ribeiro regulatory council. This does not turn the interview's historical opinions into current market measurements.