#6 - DE SUMILLER A EMPRESARIO: cambio de mentalidad | Diego González Al fondo de la bodega
🎙️ Welcome to Deep Inside the Cellar! The Grand Cru Academy podcast hosted by Álex Pardo. What happens when a sommelier reaches the top… and has to face the real business? In this episode, I have the pleasure of talking with Diego González, one of the most accomplished figures in the world of sommeliers today: Best Sommelier of Spain UAES 2019, international competitor, and also an entrepreneur with his own project, Tiempos Líquidos. But this isn't just another conversation about titles. It's a conversation about what happens next. We talk about that moment when all the knowledge, technique, and high standards have to come down to earth: in a business open to the public, with daily decisions, real risk where you're putting your money and reputation on the line, and a cellar that needs to be constantly updated. We delve into key topics such as: what changes when you transition from sommelier to business owner, how to handle the pressure when the money is yours, which decisions are no longer about sommeliers but about business, and why not everything is acceptable when you're the one footing the bill. We also discuss his experience outside of Spain, specifically in London, and the real differences in how the role of the sommelier is valued: salaries, responsibility, and influence within the restaurant. We explore something fundamental for any wine professional: how to create a truly effective wine list, what criteria to use when selecting wines, how to set sensible prices, and why stock rotation is crucial to avoid losses. And, of course, we address a topic that is rarely explained well: the importance of understanding the numbers, and how this can make the difference between a competent sommelier and one who truly adds value to the business. Furthermore, we talk about competition, high standards, sacrifice… and what it means to maintain that level while running your own business. If you're a sommelier, work in the dining room, or want to understand the reality behind wine when it becomes a business, this episode is for you. ► Want to learn more about Álex Pardo and Grand Cru Academy? Álex Pardo's Instagram: / alexpardo.gca Grand Cru Academy's Instagram: / grandcruacademy 📘 Buy his book "The Wines of Andalusia" here: https://grandcruacademy.com/productos... ► Want to learn more about our guest? / diegogonzalezsomm ► Links of interest: 👉 Training for sommeliers and front-of-house professionals: https://grandcruacademy.com/ 👉 Mentoring with Álex Pardo: https://grandcruacademy.com/hsm/ 👉 Grand Cru Academy WhatsApp Community: https://chat.whatsapp.com/H8fR1eUXeoC... 👉 Álex Pardo and Claudia's Wineletter: https://grandcruacademy.com/wineletter/ ► Chapters 00:00 Introduction and Presentation 03:02 The Entrepreneurial Side of Sommelier Service 05:59 Challenges and Opportunities in the Profession 08:51 Getting Started in Hospitality and Wine 12:02 Experience in London and Lessons Learned 14:51 The Evaluation of Sommelier in Different Markets 20:48 The Importance of the Sommelier in Restaurants 23:57 Experiences in Featured Restaurants 27:26 The Birth of Tiempos Líquidos 29:32 Concept and Offering of Tiempos Líquidos 33:06 Challenges in Opening a Business 40:44 The Difference Between Being an Employee and an Entrepreneur 46:56 The Importance of Sommelier Training 52:59 Preparing for Sommelier Competitions 01:07:25 The Post-Competition Experience and the Wine List 01:09:44 Exploring Local and Global Wines 01:12:06 Evaluating Wine Lists in Restaurants 01:15:04 Wine Pricing 01:18:10 Tips for Improving Wine Sales 01:19:42 Reflections on the Hospitality and New Generations Remember to share the episode if you enjoyed it, and don't forget to subscribe to the channel so you don't miss the next episodes! See you at the back of the winery. 🍷
