Name: Mr Tiago Paula
Nationality: Portuguese –
Please tell us a little bit about your first encounter with wine & the wine industry. Did you have any particular mentors?
My first contact with wine was at the family table. Portugal is a country with a long wine tradition, and from an early age, I remember seeing wine as part of the meal, almost like food. My parents taught me the rules of responsible alcohol consumption and encouraged me to see wine not just as a drink, but as a food product and a symbol of history and culture.
Later, at the beginning of my career in hospitality, I quickly realised that wine played a central role in the dining experience and that there was so much to learn. I was lucky to have mentors who inspired me. It all started with Chef Peter, a well-travelled chef with vast experience who, before becoming a chef, had worked as a maître d’hôtel. He inspired me to care deeply about the entire experience we offer to guests at the table, and he also taught me to look at wine through its history and culture, always with respect for the producer.
What specific traits or skills should a Sommelier possess for professional performance, and is there any person with those qualities you especially admire within the wine industry?
A good sommelier must be curious, humble, and an excellent communicator. They must be able to listen to the guest, understand the context, and turn knowledge into memorable experiences. I admire colleagues who, with simplicity and elegance, manage to make wine approachable to anyone, without losing technical depth. I have two key references: in Portugal, Manuel Moreira, and internationally, Gérard Basset, who, for many of us, is a true icon of the profession.
What would be your advice to a young Sommelier(e)? How to find a good position at home or abroad? Any further tips?
My main advice to a young sommelier is to invest in education, travel whenever possible, and taste a lot of wine. Visiting producers is essential – listening to their stories, understanding their challenges, and seeing firsthand how everything is transformed into wine. These experiences are what build a solid foundation for knowledge. At the beginning of a career, it is equally important not to be afraid to step out of your comfort zone and seek opportunities abroad. Networking is essential: taking part in competitions, events, and training opens doors to new experiences and new directions.
When a customer asks for advice on selecting wine, what, in your opinion, would be the best approach?
The most important thing is to ask questions, listen to the guest, and understand what they are looking for – personal taste always comes first. Then, I try to understand the moment – whether it is a special occasion, an informal dinner, or something more casual – and, of course, the budget. Only then do I make a suggestion that matches the dish and the experience the guest wants to have.
What is your philosophy about glasses? Are you working with well-known brands, or are you considering new brands as well? How do you decide?
The right glass makes all the difference, without a doubt. I work with well-known brands, but I am always open to testing new options. My decision is based on functionality and how it complements the wine list. In restaurants, durability and value for money are crucial – the goal is always to enhance the guest experience while also respecting the business.
What advice would you give people on pairing wine with food?
Pairing should respect both the dish and the wine. I always look for balance: the wine should not dominate the dish, nor should the dish overpower the wine. I also consider the occasion. I always think: what wine would I drink with friends? At a business dinner? At a family meal? For me, the occasion is one of the most important bases for pairing because the guest’s state of mind shapes the experience we want to create.
Should a Sommelier:ère taste the guest’s wine?
Yes, when it is necessary to check that the wine is in good condition. It is a gesture of professionalism and ensures the guest receives the wine as it should be. However, we must be practical: for example, if I open 35 bottles in a single night, tasting them all would not be sustainable. Usually, just by smelling the wine, I can tell if it is good. For higher-value wines – not because of the price itself, but because of the responsibility they represent – I taste to ensure the wine is perfect and worth the guest’s expectations. I also use this tasting to make decisions, such as whether to decant or which glass to use, as sometimes the wine is not exactly as expected, and with this step, we can adjust the service to enhance the wine even further.
What are the key ingredients for creating a wine list for a restaurant, and what is your opinion on pricing wine in restaurants? Do you have tips on how to determine markups?
A good wine list must have identity and coherence with the restaurant’s concept, but above all, it must be designed for the guests it serves. The most important thing is to have wines that please the clientele and tell a story. I like to organise the wine list so that the guest understands the “journey” I want to create and feels part of it. I try to keep the concept approachable, include small producers, limited editions, and, of course, some classic wines that give confidence.
As for pricing, I believe in fair markups that encourage guests to explore more of the list. Wine should be a driver of the gastronomic experience, not a barrier.
How do you manage to stay on top of the changes in the wine industry?
Tasting consistently is essential. I regularly visit producers whenever possible, read specialised publications, and participate in events to stay current with industry trends. Sharing experiences with other professionals is also fundamental – we learn a great deal from colleagues who face similar challenges.
How would a new vineyard get its wine noticed, and what is the best way for producers to improve their chances of being listed?
The first step is to present the product well, tell its story, and be available to support the restaurant and its team. Consistency in quality and building a good relationship are key. When a producer creates a connection with the restaurant, the wine becomes more than just another label – it becomes part of the story we want to tell our guests.
If you were a wine, which variety would you be, and why?
I would be Arinto, a Portuguese grape variety that perfectly represents what I believe in: freshness, energy, and a great ability to evolve over time. It is a grape that requires attention to be truly appreciated – often discreet at first, but capable of revealing remarkable depth to those who take the time to follow its evolution. Like me, Arinto is versatile – it can shine on its own or elevate a blend. It is a grape that challenges preconceptions and proves that, with consistency and dedication, it can reach inspiring levels of greatness.
Which top 3 types of wine (your faves would we find in your home wine collection, and what’s your desert island wine?
In my cellar, you will find elegant reds from Dão, many white wines in different styles – from fresh Atlantic whites to age-worthy classics – and a selection of fortified wines that are always present: Ports, Madeiras, Moscatels, Carcavelos, Sherries, and the great Vinhos de Constância. These are wines that tell stories, have identity, and reward those who know how to wait.
If I had to choose a wine for a desert island, it would come from a great island: Madeira. I am fascinated by its longevity and the way every sip tells a different story.
Any interesting suggestions about magazines or online platforms?
I recommend O Escanção, the oldest wine magazine in Portugal, which I edit and which focuses on wine education, professional development, and promoting Portuguese wines. Another great resource is ASI Magazine, which covers competitions, interviews with leading professionals, and global wine trends. For professionals, GuildSomm provides in-depth courses, tasting notes, and industry updates, while Wine Folly is an excellent platform for beginners or anyone looking to strengthen their wine knowledge in an easy-to-understand way.
Best regards,
Tiago
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