Diego González, Spanish candidate for Best Sommelier in the World

The 36-year-old sommelier from Burgos, who already represented Spain at the 2023 Best Sommelier of the World competition, will have 18 months to prepare for the next edition, scheduled to take place in Lisbon in October 2026. Diego González Barbolla, co-owner of Tiempos Líquidos wine bar in Burgos, secured his place after achieving the highest score in the qualifying round of the Spanish Sommelier Championship, held earlier this month at the 38th Salón Gourmets food and wine fair.

New criteria have been introduced to select the Spanish candidate, in accordance with the rules approved by the new board of the UES (Unión Española de Sumilleres). Under this revised system, sommeliers who have previously won the national championship may not compete for the title again, but they are eligible to represent Spain in international competitions.

Preeviously, a champions’ final was held to determine the country’s representative. To qualify for the 2023 world championship, González, Spain's Best Sommelier in 2019, had to compete against the national winners of 2022 (Ferran Vila Pujol) and 2021 (Gabriel Lucas). No competition was held in 2020 due to the pandemic.

Organised by ASI (Association de la Sommellerie Internationale), the Best Sommelier of the World competition takes place every three years. The next edition will bring together around 70 candidates from 65 member countries, along with five more awaiting membership. Theory tests may include at least one question about one of these countries, not necessarily related to wine, as candidates are also expected to demonstrate knowledge of beer, spirits, sake, cocktails, local cuisine, cigars, coffee, tea and water.

Compared to 2023 ("professionally speaking, it was the best experience of my life"), when he had just nine months to prepare, González now has double the time to train for the competition. For now, his focus is on planning: "I am studying for the WSET Diploma, so the viticulture, winemaking and wines of the world sections will help me prepare for the championship, but I will also need to complement this with topics such as service, pairings, cocktails, etc."

González trained as a sommelier at the Escuela de Hostelería de Leioa (Basque Country) and worked in his native Burgos at restaurants such as El Huerto de Roque and Cobo Vintage. He spent almost two years in the UK, first as sommelier at The Vineyard hotel and restaurant (Stockcross, Newbury) and later at London’s three-Michelin-star restaurant Core by Clare Smyth. In 2020, he returned to Spain to join the team at Ambivium, the Michelin-starred restaurant at Pago de Carraovejas in Ribera del Duero, which he later advised externally. Back in Burgos, he also advised on the transformation of Cobo Vintage into Cobo Evolución, helping it retain its Michelin star. In December 2023, he opened Tiempos Líquidos with fellow sommelier Laura Rodríguez.

This small, welcoming wine bar offers over 550 wines in a relaxed, homely atmosphere - the idea is to make customers feel as if they are in their own living room. Tapas and small plates are served alongside the wines, and the team is very active in hosting tastings and winery presentations. Tiempos Líquidos is a must for wine lovers visiting Burgos.

González holds the Advanced qualification from the Court of Master Sommeliers, as well as the ASI Diploma Gold. He won the Ruinart Challenge Spain in 2022, and in 2024 he and Laura Rodríguez were named Best Sommeliers at the IWC Merchant Awards Spain.

Photo: Abel Valdenebro