Interview With A Sommelier – Adriana Martínez

The World of Wine is beautifully showcased by an army of talented Sommeliers, who help the consumer discover their next favourite bottle, understand the different regions and pair a delicious meal with the right Glass of Bubbly.

In this feature, I speak with a woman who has helped many people to discover the vast world of Wines and Sparkling Wines, her name is Adriana Martínez. Let’s find out a bit about her life as a Sommelier.

Tell Us About Yourself

“My name is Adriana Martínez, I am 27 years old and I am Cuban. At the age of 22, I started at the “FORMATUR” Tourism School in Havana (the capital of Cuba) as a waitress. Once I finished my studies I was one of the best students of that year and they put me to work in the 1st 5 star Hotel in the capital “Gran Manzana Kempinski” which I had the pleasure of inaugurating. And nowadays I am studying Marketing to specialise in Wine Marketing.”

What Inspired You To Become a Sommelier?

“Being in such a luxurious hotel inspired me to become a sommelier because of my passion for wine, food and hospitality. It also gave me the curiosity to know different varieties of wine and experience their flavours and aromas, and I felt inspired by the opportunity to continuously learn about different wine regions, grape varieties and winemaking techniques since the world of wine is vast and always changing. That’s how it was when I became interested in the world of wine.”

During Your Time As A Sommelier, What’s The Most Surprising Thing You’ve Learnt?

“One of the things that surprised me the most is how subjective wine tasting can be. While there are some objective measures for evaluating wine, such as acidity, tannins, and aroma, the taste is ultimately subjective and can vary widely from person to person. What one person might consider a flaw in wine, another might appreciate as a unique characteristic.”

How Often Do You Find Yourself Recommending English Sparkling Wine?

“I really like to introduce and recommend English sparkling wine to our customers as it has become increasingly popular in recent years, thanks to the growing reputation of English producers and their ability to produce high-quality sparkling wines. The cool and humid climate of England, combined with its chalky soil, is very similar to that of the Champagne region in France.”

In Your Professional Opinion, Out Of Champagne And Prosecco, Which Do You Think Does A Better Job With Complementing A Meal?

“It depends on the type of food being served and one’s personal preferences.”

What Advice Would You Give Aspiring Sommeliers?

“Build relationships with winemakers and other sommeliers: Networking with other sommeliers and winemakers can be helpful in expanding your knowledge and gaining access to new wines. Finally, being passionate about wine is essential for a sommelier. If you love what you do, it will show in your work and inspire others around you.”

If You Sat Down For A Quiet Dinner, What Dish And Sparkling Wine Would You Choose To Enjoy Together?

“For a quiet dinner, a great pairing option could be to pair a rich, creamy dish with a sparkling wine that has enough acidity to cut through the richness. For example, a creamy risotto with mushrooms or a pasta dish with a creamy sauce could pair well with a Blanc de Blancs Champagne or a Chardonnay-based sparkling wine.”

Thank you, Adriana, for sharing your words, knowledge and experiences with us and we at Glass of Bubbly wish you the very best for the future!

Images belong to Adriana Martínez. Glass of Bubbly was granted permission to use them.