"Wine lover, don't limit yourself to always enjoying the same wines"

From Andorra, specifically from Sport Hotel Hermitage & Spa, Elisa Barroso explores the world of wine. In one of Europe's smallest countries, Elisa manages an incredible cellar of over 500 references selected with excellent criteria. 1. When did your interest in wine begin? It began during my studies at the Barcelona School of Hospitality. From there, I entered the professional world and was lucky to work with great sommeliers who taught me a lot. 2. Describe the perfect wine in three words. Authenticity, balance, and character. 3. How do you help a customer who doesn't know about wine? By listening carefully to what they like, and suggesting wines that suit their palate and the dishes they've chosen. The goal is always to make them feel comfortable, never judged. 4. Your favorite wines - White: I love mineral, fresh whites with good acidity — like some Rieslings or Albariños. - Red: Wines from Burgundy, specifically Pinot Noirs that express their terroir. > "Wine lover, don't limit yourself to always enjoying the same wines — there's an immense world to discover" 5. Best tip for a beginner? Try new wines! Don't limit yourself to what you already know. Every bottle is an opportunity to discover something new. Travel through wine — explore different regions, grapes, and styles. 6. Bust a myth about wine. That expensive wine is always better. There are exceptional wines at very accessible prices, you just need to look beyond the label.

How it fits the wine workflow

"Wine lover, don't limit yourself to always enjoying the same wines" 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

"Wine lover, don't limit yourself to always enjoying the same wines" 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.