Archive interview recovered from Winerim. Roles, relative dates, business relationships and recommendations belong to the original publication, not to a new assessment of the interviewee or the wineries.

The Context of the Original Interview

The original article introduced Paco Martínez Ales from Zahara de los Atunes, a coastal town with a distinctive character, as a fresh and promising voice in Spanish sommellerie. Although involved in hospitality since childhood, his curiosity about wine had become a vocation about five years before the interview. It described his continuing education and sensitivity towards wine culture, combining technique, passion and an approachable manner in service.

Paco advocated starting by being a good hospitality professional on the restaurant floor, then adding continuous training, humility and the ability to convey enthusiasm to guests. He favoured balance in wines and pairings that challenge familiar rules: an aged Albariño with pickled partridge or a young Pinot Noir with grilled fish.

The introduction described him combining tradition and technology, offering both paper and digital wine lists to suit different guests. It said tools such as Winerim helped him maintain personal service during busy periods at Restaurante Antonio in Zahara de los Atunes, where he was described as managing the cellar at the time.

The Sommelier Corner interview presented a curious, candid sommelier with his own judgement, discussing favourite wines, tasting and advice for beginners: leave your comfort zone, explore small wineries and enjoy wine in good company. More interviews are available in the Winerim blog.

1. When Did Your Interest in Wine Begin?

I have been involved in hospitality since I was very young. But it was really about five years before this interview that I became curious about wine.

2. What Qualities Should a Good Sommelier Have?

I think it is very important first to be a good professional on the restaurant floor, able to perform all the different roles and tasks of service. Then to know how to recommend the right wine to the customer for each occasion. Training, humility and passion for wine are also very important, together with the ability to communicate that passion to the guest.

3. What Is the Most Unusual Place Where You Have Organised or Attended a Wine Tasting?

In the year of the original interview, I visited Hacienda Monasterio. I was able to take part in a vertical tasting of its wines with the winemaker, on the winery terrace with spectacular views over the vineyards.

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

The trend is leaning towards organic wines, as well as wines that are lighter and have less alcohol. Increasingly, the quality of the terroir and grapes is taking precedence over the ageing itself.

5. Recommend a White, Red, Rosé, Sparkling, Fortified and Dessert Wine

  • White: Finca Tronco Negro Viñedo Singular, Bodegas Valdelana.
  • Red: Dalmau, Bodegas Marques de Murrieta.
  • Rosé: Territorio Luthier Clarete de Guarda, Bodegas Territorio Luthier.
  • Sparkling: Llopart Ex-Vite Corpinnat.
  • Fortified: Manzanilla en rama Pleamar, Bodegas César Florido.
  • Dessert: Dulce de invierno, Bodegas Javier Sanz.

"The trend is leaning towards organic wines, as well as wines that are lighter and have less alcohol."

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

The first thing to consider is the food you are going to eat. If the restaurant has a sommelier, ask for advice. If not, look at the wine list and search for the grape you like best. It is also important to find a wine with suitable value for money. Nowadays there are apps and websites that can help considerably with choosing wine.

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

The myth is that fish must only be served with white wine and meat only with red. What matters is choosing wines that suit each dish. We should not pair a powerful wine with a light, delicate dish. For example, grilled turbot with a young Pinot Noir or pickled partridge with a wood-aged Albariño would, to my taste, be good pairings.

8. What Makes a Good Wine?

For me, complete balance would be ideal. I also think quality matters more than quantity. Look for value for money as well.

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

First I would look at the colour, which can already indicate aspects of the wine, such as its age. Then smell it without moving the glass to obtain the primary aromas. Next, swirl the glass in circular movements and smell again: aromas that were not apparent before will emerge. Finally, taste the wine, leaving it in your mouth for a few seconds to analyse it more fully.

10. Which Wine Had Surprised You Most Recently?

A white wine called Torralbenc, from the island of Menorca, a winery that belongs to Remirez de Ganuza. I found it had very good acidity and was one of the most flavoursome wines I had ever tasted.

11. Which Wine Have You Tasted That Offers the Best Value for Money?

Juan Valdelana Tinto, from Bodegas Valdelana in Rioja.

"Winerim has been a great discovery and has made my work easier by 200%."

Editorial note: "200%" is the interviewee's personal expression of appreciation, not a measured productivity result, a savings calculation or a guaranteed outcome. It is retained as a historical quotation.

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

I have always been a strong supporter of paper. But life evolves, and technology moves forward too. In my case, I use both formats: digital for those looking for technological help to find their wine, and a physical list for the romantics who enjoy that classic format.

13. How Does Winerim Help You in Your Work?

It has honestly been a great discovery and has made my work easier by 200%. Our restaurant is quite large and has high customer demand, so I did not have time to recommend a wine to everyone. With Winerim, they have help available to choose the wine they want.

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

Step a little outside the comfort zone of your usual wines and try small wineries, appellations and winegrowing areas you do not know. There are real gems to discover. Enjoy wine in good company and learn as much as you can to improve your knowledge.

Editorial context: the role, winery-ownership reference and individual wine recommendations above are historical statements from the interview, not independently updated current business information or product specifications.