{"id":3398,"date":"2025-11-05T15:24:35","date_gmt":"2025-11-05T15:24:35","guid":{"rendered":"https:\/\/sommeliertristan.com\/?post_type=blogs&p=3398"},"modified":"2026-01-08T12:07:30","modified_gmt":"2026-01-08T12:07:30","slug":"de-amsterdam-a-valencia-el-viaje-del-vino-de-tristan","status":"publish","type":"blog","link":"https:\/\/sommeliertristan.com\/es\/blog\/from-amsterdam-to-valencia-tristans-wine-journey\/","title":{"rendered":"De \u00c1msterdam a Valencia: El viaje del vino de Trist\u00e1n"},"content":{"rendered":"

Inicio del viaje<\/p>\n\n\n\n

My passion for wine started when I was 15. Sitting still was never really my thing, so I started working in hospitality alongside school. I ended up in a restaurant in Haarlem, a classic French place. Not too fancy, just traditional cooking and serving guests. That\u2019s where I first got into wine, and it sparked my curiosity, which eventually led me to host catas de vino<\/a> in Valencia.<\/p>\n\n\n\n

Un a\u00f1o m\u00e1s tarde, me traslad\u00e9 a un restaurante m\u00e1s grande, especializado en pescado, por debajo del nivel de estrella Michelin. Al principio, me dedicaba sobre todo a lo b\u00e1sico: abrillantar copas, rellenar, pasar platos, lo que hiciera falta. Pero enseguida me di cuenta de algo importante: si sab\u00edas algo de vinos, pod\u00edas aconsejar a los clientes, servir copas o incluso abrir una botella en la mesa. Eso me entusiasm\u00f3. Me di cuenta de que el vino no era s\u00f3lo algo que se serv\u00eda. Era una forma de conectar con la gente y entablar conversaciones.<\/p>\n\n\n\n

Paralelamente al trabajo, empec\u00e9 a tomarme el vino m\u00e1s en serio y segu\u00ed la SDEN, los estudios holandeses sobre el vino, donde me encontr\u00e9 en un mundo lleno de gente que compart\u00eda la misma pasi\u00f3n. Durante estos cursos y catas, hice amigos tan interesados como yo, y alimentamos mutuamente nuestro entusiasmo. Esto me llev\u00f3 a ponerme manos a la obra, y obtuve mis certificaciones Vinologen y WSET 3 y 4.<\/p>\n\n\n\n

Adem\u00e1s de estos estudios sobre el vino, trabajar en algunos de los mejores restaurantes con estrella Michelin de los Pa\u00edses Bajos me aport\u00f3 la disciplina, la estructura y la profesionalidad que realmente me formaron y sigo llevando esa mentalidad conmigo all\u00e1 donde voy.<\/p>\n\n\n\n

Pero, \u00bfc\u00f3mo acab\u00e9 yendo de \u00c1msterdam a Valencia?<\/p>\n\n\n\n

En 2019, hice unas pr\u00e1cticas de seis meses en Barcelona, en un restaurante con tres estrellas Michelin. Despu\u00e9s, me fui a trabajar a Australia, pero COVID lo cambi\u00f3 todo y acab\u00e9 de vuelta en Holanda antes de lo esperado. Todo estaba cerrado y apenas se pod\u00eda trabajar. As\u00ed que me pregunt\u00e9: \u201c\u00bfQu\u00e9 quiero realmente?\u201d.\u201d
Entonces surgi\u00f3 la oportunidad de ir a Valencia. Mejor tiempo, la oportunidad de mejorar mi espa\u00f1ol, un nuevo entorno y, antes de darme cuenta, ya estaba aqu\u00ed, empezando mis primeras catas de vino.<\/p>\n\n\n\n

Aquella primera cata de vinos fue peque\u00f1a y experimental: unas pocas botellas, cinco invitados en un espacio de convivencia y un plan al que a\u00fan hab\u00eda que dar forma. Se trataba de descubrir, experimentar y divertirse. Todo el mundo disfrut\u00f3 y me di cuenta de que esto era lo m\u00edo. Unos a\u00f1os m\u00e1s tarde, ahora organizo catas de vino en Valencia para un m\u00e1ximo de 45 personas en lugares preciosos, con buena cristaler\u00eda y una historia bien pensada. La diversi\u00f3n es la misma, pero la delicadeza ha aumentado.<\/p>\n\n\n\n

Para m\u00ed, no se trata s\u00f3lo de servir vino. Lo mejor es cuando la gente aprende algo. Cuando alguien dice despu\u00e9s de una cata: \u201cAh, ahora entiendo por qu\u00e9 me gusta esto\u201d, o puede compartir un dato curioso con sus amigos en un restaurante, eso no tiene precio. Por supuesto, tiene que ser agradable, y el vino tiene que ser de alta calidad. Pero lo que realmente me gusta es combinar conocimiento y placer.<\/p>\n\n\n\n

\u00bfY el futuro? Me veo construyendo una comunidad de amantes del vino aqu\u00ed en Valencia: catas de vino especiales, visitas a vi\u00f1edos, visitas a bares de vinos locales. Todo tiene que ser personal y de alta calidad. En \u00faltima instancia, quiero que la gente diga: \u201c\u00bfQuieres hacer algo con el vino en Valencia? Trist\u00e1n es el tipo al que hay que llamar\u201d.\u201d<\/p>\n\n\n\n

Empec\u00e9 desde el principio, lustrando copas y sirviendo platos a los quince a\u00f1os. Ahora organizo mis propias catas de vino en Valencia, y no podr\u00eda estar m\u00e1s contenta. Me mud\u00e9 por el clima y para mejorar mi espa\u00f1ol, pero me qued\u00e9 para compartir vino de calidad con toda Valencia.<\/p>","protected":false},"excerpt":{"rendered":"

Start of the Journey My passion for wine started when I was 15. Sitting still was never really my thing, so I started working in hospitality alongside school. I ended up in a restaurant in Haarlem, a classic French place. Not too fancy, just traditional cooking and serving guests. 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in the wine industry, and now organises wine tastings in Valencia.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/sommeliertristan.com\/es\/blog\/de-amsterdam-a-valencia-el-viaje-del-vino-de-tristan\/\" \/>\n<meta property=\"og:site_name\" content=\"Sommeliertristan\" \/>\n<meta property=\"article:modified_time\" content=\"2026-01-08T12:07:30+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/sommeliertristan.com\/wp-content\/uploads\/2025\/11\/From-Amsterdam-to-Valencia-Tristans-Wine-Journey.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"1154\" \/>\n\t<meta property=\"og:image:height\" content=\"2048\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data1\" content=\"4 minutos\" \/>\n<script type=\"application\/ld+json\" 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