"There is a growing interest in indigenous varieties and in recovering forgotten traditions."

In the world of haute cuisine, few chefs manage to capture the essence of tradition and take it to a level of innovation quite like Periko Ortega. Born in Córdoba, he comes from a family tied to gastronomy and olive oil. Perhaps that is why he has always focused on passionately conveying the flavours of his land. With extensive culinary training, Periko has worked in renowned restaurants such as Mugaritz, Tragabuches and Café de París, where he was part of the team that earned a Michelin star. In 2014 he opened ReComiendo, his own restaurant, where memory cuisine merges with cutting-edge techniques. His approach to food is deeply connected to the products of Andalusia. Current trends in sommellerie There are several very interesting trends. On one hand, the rise of natural and artisan wines. There is also a growing interest in indigenous varieties and in recovering forgotten traditions. Another key aspect is the digitalisation of sommellerie, with interactive wine lists and advanced management systems like Winerim. Wine recommendations - White: Toscalización by Bodegas El Monte — a singular white that reflects the soul of the south, with stone fruit notes and light mineral touches. - Red: Chateau de Pibarnon — a Bandol wine from Provence combining power and elegance. - Rosé: Rocalima — an Orange Wine from vertical vineyards with fascinating structure and aromatic depth. - Sparkling: Umbretum 1810 by Bodegas Salado — an Andalusian sparkling wine that breaks moulds. Digital vs traditional wine lists Both formats have their virtues, but Winerim has revolutionised how we manage our cellar. The ability to update in real time and offer detailed information to diners is invaluable.

How it fits the wine workflow

"There is a growing interest in indigenous varieties and in recovering forgotten traditions." 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

"There is a growing interest in indigenous varieties and in recovering forgotten traditions." 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.