When people join my wine tastings in Valencia, they usually see the fun part first. The wines are ready, the glasses are polished, and the atmosphere feels relaxed. However, before the first bottle is opened, there are already hours of preparation happening behind the scenes.
Usually, my preparation starts the day before the tasting. First of all, I confirm all bookings and check if everyone is still coming. After that, I make sure all wines, snacks, and materials are in place. Sometimes that means placing last-minute orders or picking things up myself. In addition, I head to the print shop for tasting cards and placemats. Small details matter during my wine tastings in Valencia, because they help create a smooth flow from the moment guests walk in.
On the day itself, I arrive around two hours early. Then the real setup begins. I check if the space is clean, if the tables are arranged properly, and if every glass looks perfect. Meanwhile, I also think carefully about the seating plan. Some guests come alone, others arrive in groups of ten. Therefore, I try to place people together in a way that feels natural. Solo travelers often connect well with other solo guests, while bigger groups usually prefer their own table.
At the same time, I also think carefully about the wines themselves. My goal is not only to serve wines I personally enjoy, but also to show the diversity of Spanish wine. That means different regions, climates, grape varieties, and winemaking styles. For example, one wine may be fresh and mineral because it comes from a cooler coastal region, while another is richer because it was aged in oak barrels. During my wine tastings in Valencia, I want guests to actually taste those differences and understand where they come from.
Of course, great wines are important. Still, atmosphere is what people remember most. For me, the foundation always has to be right first. The wines must be in good condition, the room needs to feel welcoming, and everything should run smoothly. Only then can the evening really become relaxed and social.
That said, I never want a tasting to feel stiff or overly formal. Therefore, I keep things light from the beginning. During the introduction, I often make a small joke to break the ice. Usually, that happens naturally. And honestly, after two glasses of wine, most groups become a lot more relaxed anyway.
One of the interesting challenges during a tasting is the different knowledge levels in the room. Some guests know a lot about wine, while others are tasting seriously for the first time. Because of that, I always start with the basics. I explain things in a simple way first, and only later go deeper into topics like climate, grape varieties, or aging techniques. That way, everyone can follow and learn something new during my wine tastings in Valencia.
Unexpected situations also happen sometimes. A bottle can be faulty, a glass can break, or technical issues suddenly appear. In hospitality, those things are simply part of the job. The important thing is staying calm and adapting quickly. Most guests understand that problems can happen, especially when you handle them professionally and keep the atmosphere positive.
What probably makes my concept most unique is the independence behind it. Most tastings are connected to a winery, wine bar, or restaurant. Mine are not. I personally select the wines I believe in, mostly from smaller Spanish producers and bodegas that I genuinely enjoy. Then I bring those wines together in the city and create an experience around them. I have honestly never really seen anyone do it exactly this way.
In the end, that combination is what matters most to me: excellent wines, a relaxed atmosphere, and a tasting where people genuinely learn something. Because when all of those elements come together, a wine tasting becomes much more than just drinking wine. It becomes a memorable experience people talk about long after the last glass is finished.
