“A good wine should have balance between its components (acidity, tannins, alcohol), express its origin and show authenticity in how it is made.”
Omar Oviedo, sommelier at Oliva Nova Beach & Golf Resort
Editorial note: an interview recovered from Winerim's archive, originally published on 22 January 2025. Roles, projects, relative dates, recommendations and assessments belong to that publication, not to a check of the current situation. Statements about Winerim are the interviewee's testimony at the time, not a guarantee of features or results.
Today, in Sommelier Corner, we talk about wine with Omar Oviedo, sommelier at Oliva Nova Beach & Golf Resort. His story with wine began at Ricard Camarena's prestigious group in Valencia, where he discovered the magic of pairing and the impact that a well-chosen selection of wines can have on the dining experience.
Currently, Omar combines wine management with team training at Oliva Nova Beach & Golf Resort, a place where his leadership inspires others. His work focuses not only on creating dynamic wine lists, but on conveying to his team the importance of knowledge, attention to detail and passion in every glass served.
His personal project, Winetleman, is another clear reflection of his love for the sector. Omar works as a consultant, advising restaurants and hotels and designing their wine lists to suit the essence of each establishment.
Omar Oviedo does not just live wine: he breathes it and shares it. His vision goes beyond simply enjoying a glass; he seeks to educate, connect and create memorable moments. Let us enjoy this time in his company, talking about what we love most: wine.
1. When did your interest in the world of wine begin?
My interest in wine began in my teenage years, but coming from a country where wine culture is not very widespread, the range was honestly quite limited. This need sparked my curiosity to discover and understand wine as a fundamental part of gastronomy. But it was through working in fine dining and thanks to good mentors that I was helped to discover the true art behind every bottle and its ability to tell stories.
2. What qualities should a good sommelier have?
A good sommelier should be curious, empathetic and have a strong ability to communicate. Knowing the wines is crucial, but so is knowing how to listen to customers and understand their tastes, always offering a personalised and memorable experience.
3. What is the most unusual place where you have organised or attended a wine tasting?
One of the most unusual experiences was attending a tasting in a vineyard beside the Château at sunset in Saint-Émilion (Bordeaux). We were surrounded by vines, and each glass seemed to come alive in that magical setting.
4. What are the current trends in sommellerie?
Sustainability is setting the trend, with natural wines, biodynamic wines and wines from small wineries gaining prominence. Pairings with international cuisines and more inclusive offerings are also growing in popularity.
5. Recommend a white, a red, a rosé, a sparkling wine, a fortified wine and a dessert wine
- White: Tocando el Cielo. A fresh, expressive wine with exceptional minerality.
- Red: Alto Moncayo Veratón. Elegant and balanced, perfect for red meats.
- Rosé: Aurora de Espiells. Light and floral, ideal for Mediterranean dishes.
- Sparkling: Raventos i Blanc Blanc de Blancs. Fresh and vibrant, to accompany any dish whose main ingredient is fish or seafood.
- Fortified: A good Jerez Amontillado, versatile and delicious with a plate of jamón ibérico or cheeses.
- Dessert: Origen de Oscar Mestre. Sweet and complex, perfect with chocolate or fruity desserts.
“There are light reds that pair wonderfully with oily fish, and full-bodied whites that shine with white meats.”
6. What should someone with little experience of wine look for when choosing one to accompany their meal? In other words, what basic rules should a diner know to choose a good wine?
The most important thing is to seek harmony between the dish and the wine. A light wine, such as a young white or a fruity red, complements light dishes such as salads, fish or poultry. For more intense dishes, such as red meats or stews, choose wines with more body and structure. Also consider acidity: a wine with good acidity balances rich, fatty dishes, while a touch of sweetness can enhance spicy or sweet-and-sour flavours. And if in doubt, a sparkling wine is a versatile all-rounder that pairs with almost everything.
7. Debunk a myth about wine and pairing it with food
A common myth is that only white wine goes with fish and red wine with meat. There are light reds that pair wonderfully with oily fish, and full-bodied whites that shine with white meats.
8. What requirements must a wine meet to be a good wine?
A good wine should have balance between its components (acidity, tannins, alcohol), express its origin and show authenticity in how it is made.
9. Steps we should follow to taste wine at an amateur level
- Look: Observe its colour and clarity.
- Smell: Identify primary aromas (fruit), secondary aromas (fermentation) and tertiary aromas (ageing).
- Taste: Assess its acidity, sweetness, tannins and persistence.
- Enjoy: Relate it to what it conveys to you.
10. The wine that has surprised you most recently
Granite from Domaine de l’Ecu surprised me with its Atlantic freshness and the mineral touch that perfectly reflects its origin.
11. The best value-for-money wine you have tasted
Les Brugeres is an excellent white with a surprising quality-to-price ratio, ideal both for everyday drinking and for special occasions.
“Winerim lets customers explore each wine in detail and speeds up service, giving us more time to focus on offering a personalised experience”
12. A traditional paper wine list or a digital wine list?
Both have their charm, but a digital one such as Winerim's lets you update the list in real time and offers customers more detail, improving the experience.
13. How does Winerim help you in your work?
Winerim makes managing the list easier, lets customers explore each wine in detail and speeds up service, giving us more time to focus on offering a personalised experience.
14. Finally, a piece of advice for any wine lover
Never stop exploring. Every bottle is a world of its own, and tasting wines from different regions, styles and wineries enriches your knowledge and enjoyment.