Archive interview. The fourteen answers have been restored from the historical capture of Winerim's original Spanish publication and translated in full. Roles, career details, awards, references to recent wines and product opinions describe that historical context; they have not been checked as current information. The introduction and the budget note are editorial, not new statements from the interviewee.
The original introduction presented Elisa Barroso as the sommelier responsible for the cellar at Sport Hotel Hermitage & Spa and recorded her recognition as best sommelier in Catalonia at the nineteenth edition of La Nariz de Oro. These are details from that historical introduction, not an updated employment or award announcement.
The original introduction also described her training at the Barcelona School of Hospitality and Tourism and her start as a sommelier at Vila Viniteca. More than seven years later she moved to Ibiza, continuing her career in restaurants on the island, including Lío and Heart. From Ibiza she went to Madrid, at Florida Retiro, then to London, at Nobu London, and finally to Andorra. Her passion for wine took her through different cities and countries, allowing her to explore different cultures and ways of seeing the wine world.
In the original Winerim Academy conversation, Elisa discussed her career, the qualities she looks for when enjoying a wine, and her experience with Winerim. The following fourteen answers are restored from that historical source, not from the shorter CMS summary.
1. When did your interest in the world of wine begin?
I remember that in one of my first jobs, when I was very young, I had been taught to open wine bottles at the five-star hotel where I worked at the time. One day, out of curiosity, I asked, "Why does every bottle smell different?" After a fit of laughter, my boss said, "You have talent"...
2. What qualities should a good sommelier have?
I base this on my own principles: honest, eloquent, a good communicator and, above all, humble.
3. What is the most unusual place where you have organised or attended a wine tasting?
I would rather tell you about places where I have taken wines to taste... I also have some photographs.
In Ibiza, on a cliff called "Las puertas del Cielo". You can imagine how beautiful it is.
In Madrid, sitting in "Parque del Retiro" on a day when the Book Fair was taking place.
In New Zealand, during a beautiful sunset on the beach...
4. What are the current trends in sommellerie?
We are continually learning, every day. I do not believe in trends; I simply think we need to be informed and equipped to face each new day.
5. Tell us about your favourite wines: a white, a red, a rosé and a sparkling wine.
I like to taste and enjoy all wines. I think there is a great deal of work behind every bottle, and we cannot belittle that. After reflecting on that, I always feel a little polyamorous towards all wines. (Hehe.)
"I don't know what you should really do if you have little experience, but what I do know is that you should never look at prices."
6. What should someone with little wine experience look for when choosing a wine to accompany a meal? In other words, what basic rules should a diner know to choose a good wine?
That is what we sommeliers are here for! To advise any diner from our experience. I don't know what you should really do if you have little experience, but what I do know is that you should never look at prices: I mean both high and low prices.
7. Debunk a myth about wine and food pairing.
First we need to analyse the wine's structure. Each type of wine has different characteristics, such as acidity, tannin, alcohol level and sweetness, which make it more or less compatible with different types of food.
- Not all reds go with meat, and not all whites go with fish.
- There are also other options for pairing with food: sherries, sakes, sparkling wines, claretes...
8. What does a wine need in order to be a good wine?
For me that question is very difficult to answer, because I consider all wines special, with a unique character. I imagine it should be balanced and elegant.
9. What steps should an amateur follow when tasting a wine?
Serve the wine in an appropriate glass.
Observe what you see. With our eyes we perceive colour, density and legs...
Smell the glass to discover which aromas we find. They will most likely be familiar: flowers, fruits, woods...
Finally, taste it and see what we feel, which memories it brings back and what it might remind us of on the palate.
10. Which wine has surprised you most recently?
The wines made by Bodegas Vizcarra with Albillo mayor, from Ribera del Duero, for their character and personality, or those from Casa Auvinyà, with Syrah from the Principality of Andorra, with the character of the cold country where they are made.
11. What is the best value-for-money wine you have tasted?
"Murmuri" from Celler Mas Doix in Priorat, made with Garnacha blanca and Macabeo. It is on a par with great wines worldwide. It is concentrated, with the character of the land it comes from.
"It is a pleasure that Winerim offers this digital platform."
12. A traditional printed wine list or a digital wine list?
I love the digital one. It is a tool that makes information easier to access and gives the restaurant something extra.
13. How does Winerim help you in your work?
It shows customers information about the wine when I cannot be there myself. It is a pleasure that Winerim has this digital platform.
14. Finally, one piece of advice for any wine lover.
Wine lover, don't limit yourself to always enjoying the same wines, or those you already know. Try new, different wines, in other styles!
Editorial context: the comment about prices is the interviewee's personal advice in the original conversation, not a recommendation to ignore a guest's budget. In restaurant service, an agreed budget remains a legitimate part of choosing a wine.