There are sommeliers who have the ability to make wine more accessible and enjoyable no matter the situation. Jaime Abel (<—– follow him on Instagram) is one of those trained professionals, and he’s in demand because of it. Jaime is working as the Food & Beverage Manager at Cala del Pi, is one of the collaborators at the winery Mas Anglada, writes about wine for Gidona, and also is working on his masters at CETT-UB. Enjoy my 9 questions with him!
What was your inspiration to go into the wine world? I think everybody in one way or another at some point in their life experience their first contact with the fabulous world of wine, mine was very early on in my life. Colombia, my birth country, is quite a religious country, and back in the day, wine was not a common. It was custom to celebrate Christmas at church; several families would get together and read the Holy Bible – specifically the book of John chapter 2 verses 1 to 12. We would all together have dinner and sometimes this occasion would be utilized to organize a happy celebration, such as a wedding. The thing is that all adults would end the celebration with a glass of wine in one hand and a piece of bread in the other; this way the holy dinner was celebrated. The children had to settle for just a piece of bread, but I always seemed to manage to have my piece of bread dipped inside the wine. As I grew, my interest in wine grew with me, up to the point i decided to do a university degree in Food & Beverage and enology studies.
In 2003 through my university, “SENA”, I managed to win a spot for the opportunity to come and work in Spain. I ended up staying in Spain and working for the Aragon Restaurant from the Hoteles Palafox chain in Zaragoza. Here I met Jesus Solanas, Director and Sommelier of the restaurant with a wine cellar with over 2500 references, who became my inspiration to pursue my career as a sommelier.
What is the most challenging thing about being a sommelier? I will speak from my position as a sommelier in a restaurant. I think the hardest thing is to see a customer stand up and leave unsatisfied, this is something that has to be avoided at all costs. A sommelier, before being an waiter with wine expertise, has to be discreet, with a lot of sensitivity and willing to give everything for the client and also be a psychologist, to understand the client. From the moment a customer enters through the restaurant doors they will, in a conscious or subconscious way, begin to give us information that transmits through gestures and/or behaviors about what he/she wants. We have to know how to interpret that language of the customer to know the real reason for this visit to our establishment. This may be the opportunity to close a good business deal, a romantic candlelight dinner that ends in a marriage proposal or simply a person alone who desires nothing more than to enjoy a good glass of wine . Oddly enough, we sommeliers are directly or indirectly responsible for the failure or success of this special occasion.
What has been your most memorable working experience as a sommelier? Fifteen years working as a sommelier has given me a lifetime of experiences, fortunately mostly good. But one of the things that I have enjoyed the most has been the experience I was fortunate enough to go through on June 25 of this year, the best sommelier of Catalunya 2018 championship, an annual contest organized by the Catalan Association of Sommeliers. Here, the association president (Anna Vincens) and Vice President (Natàlia Roig Clapes) organize a championship to determine the best sommelier of the Catalonia region every year. It is the day when the spirit of sommelier is more alive than ever. Although there is a high level of demand and obviously the end goal is to win, the experience itself is already such a unique feeling that I encourage every sommelier to participate and experience at least once.
What’s your favourite wine – red, white or rose and why? I always say I love all wines in the same way I love my children, all equally; but i do have to confess that I have a slight weakness for sparkling, taking into account that wines can be classified as still wines and sparkling wines, the latter being my favorites. Sparkling wines, whether Champagne in France, Asti and Prosecco in Italy, Sekt in Germany, or Cava and Clàssic Penedès in Catalonia, are usually related to the celebration of something, at least two or three times we clink our glasses and drink to something, for something or with someone to express a feeling of happiness, for this nothing tastes better than a bubbly explosion. 
If you could share a bottle of wine with anyone famous (dead or alive) who would it be and why? Our dreams and desires are always closer than we imagine and I am sure that mine will be fulfilled soon in life. One of the people in the world of wine who I have always admired is Michel Rolland, spending most of his life flying from one edge of the world to the other tasting different wines as he goes, is a real challenge that not everyone is willing to do and yet many yearn to be able to do.
What is your favourite wine from Catalunya? I am facing a difficult situation, I could say that it is one of the wines of the winery that I manage, but right now my favorite wine is a sparkling wine of the Clàssic Penedès elaborated by the Celler AT ROCA and it is called Esparter Reserva , a wine classified as vi de paisatge, which is very well made but is still very affordable.
You’re doing work with several different spots, including Cala del Pi and Celler Mas Anglada, plus you’re also doing journalism work. Do you enjoy all, and how to you manage your time? Any secret tips? Without a doubt I love all three projects, since they are all related to the world of wine. Thanks to my home base at Sallés Hotels & Spa Cala del Pi which is located in Platja d’Aro (Girona) I can dedicate some of my time to collaborate with the other two projects since everything is relatively close.
My responsibilities in the AURUM restaurant are as a food & beverage manager and Sommelier, I‘ve been managing this part of the Salles Hotel & Spa Cala del Pi for 7 years. On the other side, the Mas Anglada winery is in Fonteta (Girona) and despite having known the owner for over six years, it wasn’t until past winter i started collaborating with them, it is an specialized and relatively small vineyard to which I dedicate my free time. As for the Gidona Magazine, I started working with them a mere 6 months ago , I currently write an article once a month and I try to always do it after having visited a cellar here in the Empordà. But I must add that both the Sallés family, owners of the Hotel Cala del Pi, Mr. Luis Conde, owner of Mas Anglada, and Jordi Perich and Jordi Aparicio, director and editor of the magazine respectively have always done everything in their power to help me be able to collaborate with all projects. The mere fact that they considered I was the correct addition to their projects, leads me to having a great commitment and responsibility to the projects. And as for the tip, I would say the best way it to do everything with motivation and passion, and to sleep a little less.
And as for the tip, I would say the best way is to do everything with motivation and passion, and to sleep a little less!
Where is the wine place in the world you love to go for wine, that you have not experienced yet? I would love (and I hope to be able in the near future) to travel to Hungary, to take a tour of the Austro-Hungarian Empire, and to witness the elaboration of the famous Tokaji.
Where is your favourite place to enjoy a glass of wine? That is the true miracle of wine, which can be enjoyed anywhere, either alone or in the company of someone; but my ideal place is at home in front of the fireplace in winter or in a restaurant in front of the sea, and in both cases in the company of my wife!