HeyJaredGalician Sommelier
𝗚𝗮𝗹𝗶𝗰𝗶𝗮 𝗨𝗻𝗰𝗼𝗿𝗸𝗲𝗱 𝗯𝘆 𝗠𝗶𝗴𝘂𝗲𝗹 𝗖𝗿𝘂𝗻𝗶𝗮 A local sommelier’s perspective on Galicia's wines beyond textbooks and hype. Wine reviews, producer profiles, debates, recipes, regional deep dives, and grape series
- Indexed issues, last 90 days
- 15
- Latest publication
- Sep 29, 2026
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- Jul 23, 2026
Latest issues
Laguardia’s terroir (opens the original)
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The other day, a friend suggested that I should give granite a bit of a rest and delve back into limestone. She might be right, perhaps I’ve been a little too granite-centric for a while.To be fair, the timing couldn’t have been better, as last week I made a quick two-day trip to Rioja Alavesa to visit a project that is undergoing a process of renewal, where I had the chance to experience first-hand the essence of viticulture in Laguardia — Cosme Palacio, a historic winery that is part of the En
Artadi’s single vineyards (opens the original)
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At the Taste Spain event held in London by Foods and Wines from Spain, I had the opportunity to taste the wines of Artadi alongside the importing team that represents them here in the UK — a unique opportunity to taste, side by side, a large part of the different single-vineyard cuvées they craft.<a class="image-link image2 is-viewable-img" href="https://substackcdn.com/image/fetch/$s_!wq4C!,f_auto,q_auto:good,fl_pro
Grape Series: Treixadura (opens the original)
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After having taken a swipe at the D.O. Ribeiro’s campaign around Treixadura… today it’s all about celebrating the variety.Treixadura is one of the little gems we have in Galicia. One of those varieties that can be something of a double-edged sword. On the one hand, it can give you some of the most expressive and captivating wines, but on the other, that exuberance can get out of hand, resulting in wines that go a little too far.A study carried out by Elena Falqué, Esperanza Fernández and Denis D
Should you debate with a customer during service? (opens the original)
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— This wine’s corked.— With all due respect, it isn’t. I opened it for yesterday’s service, served a few glasses yesterday and today and, believe me, it’s absolutely expressive.— No, no. It’s corked. This isn’t good. I’m telling you, I work in the trade.Oh Gosh, here we go again.The typical pain in the arse sitting alone at the bar, clearly desperate to show everyone how much he knows, challenging the professional behind the bar with, God knows why, a load of nonsense that has absolutely nothing
The freedom of running a pop-up (opens the original)
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I don’t talk much about what I do day to day, but besides the blog, I’m also a wine importer and sommelier. One of the things I do at Fìon are what we call Nomadic Wine Bars — a pop-up format where we open as a wine bar to explore different topics and share some cracking wines with our customers. And, at the same time, it’s a way of supporting other importers by showing not only the wines we bring in ourselves, but also some of the cool stuff other people are bringing into the country.<a class="
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