Diego Tornel, a native of San Bartolomé de Tirajana, has reached the pinnacle of sommellerie in Spain by being crowned champion in the prestigious ‘Tierra de Sabor’ competition. This achievement makes him the first Canarian to receive this national recognition, a milestone celebrated both personally and for the Canary Islands Sommelier Association.
After placing third in the previous edition, Tornel explained that his preparation focused on learning from past mistakes and maintaining a consistent routine. The competition requires exhaustive knowledge not only of wines but also of spirits, cocktails, coffee, tea, infusions, and cigars, demanding continuous updates on industry trends and news.
“"For me, it's a dream come true and a challenge accomplished. Not only on a personal level, but also for the Canary Islands Sommelier Association, to which I belong. It's a milestone because I am the first Canarian to win this championship."
Tornel emphasizes the importance of approachability and customer guidance to demystify the sommelier's role, moving away from a purely decorative perception. His focus is on sparking the diner's curiosity and accompanying them through the tasting experience without turning it into a masterclass.
As an ambassador for Canarian wines, Tornel laments that they are often more valued outside the islands than within the archipelago itself. He points out the need for Canarians to recognize the value of their wines and addresses challenges such as production, vineyard abandonment, and the lack of generational succession. Currently, 90% of Canarian wine is exported to the United States and the Asian market, markets that, according to Tornel, show great openness and appreciation for local products.
The sommelier celebrates the consolidation of the Canary Islands as a high-gastronomy destination, a development that encourages professionals to return to the islands. He stresses the importance of maintaining popular identity and gastronomic roots, such as the 'guachinche' and traditional cuisine, alongside haute cuisine. He acknowledges that investment in front-of-house and service is growing, with events highlighting the work of sommeliers and the service team.
Canarian wine outside the Canary Islands is often viewed more favorably than within the islands themselves.
Looking ahead to international competition, Tornel highlights the importance of language proficiency and the value of participating to learn and gain experience under pressure, which are fundamental aspects for a working sommelier.
