{"id":2573,"date":"2019-09-27T00:00:00","date_gmt":"2019-09-27T00:00:00","guid":{"rendered":"https:\/\/jeanleon.com\/2019\/09\/27\/wine-is-a-way-of-life\/"},"modified":"2019-09-27T00:00:00","modified_gmt":"2019-09-27T00:00:00","slug":"wine-is-a-way-of-life","status":"publish","type":"post","link":"https:\/\/jeanleon.com\/en\/wine-is-a-way-of-life\/","title":{"rendered":"\u201cWine is a way of life\u201d"},"content":{"rendered":"\n

David Molina<\/strong> (Cornell\u00e1, 1970) is the founder and director of Outlook Wine\nBarcelona. His initial foray into the professional world as a personal trainer\nwas a far cry from his current career. After specializing in Personal Training\nand Sports Nutrition, his life took an unexpected turn toward the restaurant\nand food industry, where he was presented with a new challenge that would\nchange his life: the world of wine. <\/p>\n\n\n\n

Tell us how you\ndecided to make the leap from the world of sports to the world of wine.<\/strong><\/p>\n\n\n\n

My introduction to the world of wine happened by chance.\nBefore that, I\u2019d been leading a life focused on sports: lots of exercise, a good\ndiet, and no alcohol. I started to make a living professionally, but for the\nfirst time, I had a feeling of professional frustration because I wasn\u2019t\nfeeling fulfilled.<\/p>\n\n\n\n

I was very young, I hit a low point, and I gave up. I\nwent into an emotional crisis until my mother snapped me out of it. I still\nremember her words: \u201cCome on, get up. You can\u2019t be like this. You have to do\nsomething.\u201d Up to then, I\u2019d just devoted myself to sports, so she recommended\nworking as a waiter, and that\u2019s what I did. That\u2019s what set everything in\nmotion, at 25 years old, discovering the extraordinary world of wine.<\/p>\n\n\n\n

You spent years\nworking in the culinary world and in different restaurants. How do you remember\nthat first contact with the world of food and wine?<\/strong><\/p>\n\n\n\n

My family had previously had a restaurant for several years.\nMy mother was a very good cook and it was our way of getting ahead. But I felt\nlike the restaurant industry was pigeonholing me, and that ambition and\ncuriosity typical of young people encouraged me to leave home. That\u2019s when I\nstarted to get involved with the sports world until I ended up getting\ndisenchanted, which led me back to the restaurant industry although at a lower\nlevel. <\/p>\n\n\n\n

What was your\nexperience with WSET like?<\/strong><\/p>\n\n\n\n

My life is divided into cycles, and each cycle is a\ndifferent story. After giving everything up and having already devoted body and\nsoul to the world of wine in different settings (restaurant industry,\ndistribution, and winery management) another moment of crisis came that got\nworse when I lost my mother to cancer. I started questioning a lot of things\nand I decided to wipe the slate clean and start over again. <\/p>\n\n\n\n

So, what did you\ndo?<\/strong><\/p>\n\n\n\n

I disappeared and I threw myself into traveling around\nthe USA, the UAE, Oman, and I settled in England with the aim of learning\nEnglish. When I was there, I discovered the Wine and Spirit Education Trust\n(WSET) and I had a feeling of d\u00e9j\u00e0 vu when I started drawing on all my previous\nexperience. In many ways, I had to unlearn what I\u2019d already learned, though.\nThe learning format in Spain is based on storing information, while there, I\nfound that I had to reason everything I was learning. I felt like I was going\nto find myself standing in front of a new mountain. But life is like that, and\nthe journey is exactly where you do all the learning and growing. The truth is,\nthat experience led me to development beyond wine at a personal and\nprofessional level that I still apply to this day.<\/p>\n\n\n\n

Why did you\ndecide to take a chance on London? Were you needing to get out of your comfort\nzone?<\/strong><\/p>\n\n\n\n

London already had a lot of appeal for me, but the\ndecisive factor was British English. The experience was amazing. The city gives\nyou a huge multicultural hub and incredibly wide-ranging possibilities for\nprofessional development. I could go to the most varied wine tastings four or\nfive times a week. Globally, London\nis the place for training about wine. <\/p>\n\n\n\n

How do you rate the two years of experience in London?<\/strong>

My experience in London is like essential physical training in many respects. I didn\u2019t spend much time socializing, but instead learning, observing, and discovering. It was a period of intellectual immersion. I have to admit that the weather was just right for spending entire afternoons sitting in the window of a caf\u00e9 reading, delving deeper into the subjects while listening to the rain fall endlessly. I miss that feeling; it makes me a little sad to recall it.<\/p>\n\n\n\n

They say the WSET Diploma is the precursor to the Master of Wine. Is that the next step?<\/strong><\/p>\n\n\n\n

There are pros and cons, as with everything. The Master\nof Wine requires complete dedication and that doesn\u2019t work with my current\nsituation. I\u2019m a father, I manage a business, and I always try to devote a\nminimum of time to myself.\nMy work already requires continuous training, so I already live with books\nnaturally, but taking an exam requires a sole and absolute dedication that I\ncan\u2019t allow myself right now. I\u2019m not ruling it out, but I do have to put it\noff. <\/p>\n\n\n\n

Tell us about the\nOutlook Wine project you share with Ferran Centelles and Antonio Palacios.<\/strong><\/p>\n\n\n\n

The Outlook Wine project was born a long time before\nstarting to consolidate it. We just had our 10th<\/sup> anniversary this\nyear, but the idea was born much longer ago. After coming back from London and\ngetting the diploma with more success than I imagined, they suggested that I set\nmyself up in Spain and deliver the training that I\u2019d received in London. This specialization\nwas not known or valued back then, so it was a very tough start. Ferran and\nAntonio have been my travel companions for many years; we\u2019re still moving\nforward and focusing on rigor and seriousness so that people in the industry or\nwine lovers will learn about and discover the fascinating world of wine, which\nreally changes lives, as it did with mine. <\/p>\n\n\n\n

What is wine\ncoaching?<\/strong><\/p>\n\n\n\n

The concept of coaching came into my life when I was\nworking as a personal trainer. One of my tasks centered on training people.\nThere was a significant psychological and motivational part, and I realized it\ncould be used in teaching. I implemented the strategy personally and it worked\nfor me. That\u2019s how wine coaching was born, a chance to discover tools or\nstrengths people are often unaware of.<\/p>\n\n\n\n

And wine\nconsultancy?<\/strong><\/p>\n\n\n\n

Wine consultancy is more about teamwork. Along with\nAntonio Palacios, we\u2019ve been able to develop studies on wine and wineries and\nmarket trends using technology, microbiology, and sensory analysis. These very\ndiverse qualities form the resources you need to be able to offer an in-depth\nservice to wineries that may need to re-establish themselves. <\/p>\n\n\n\n

What do the WSET\ncourses and methodology consist of?<\/strong><\/p>\n\n\n\n

WSET training is done on a blended basis, both in person\nand remotely. Students receive the content when they register, so they can\ndevote the time required in an almost self-taught way. This enables them to make\nthe most of the face-to-face part, where queries are answered and important\naspects are reinforced. There are different course levels from 1 to 4, but each\nstep up is exponential.<\/p>\n\n\n\n

Who are the\ncourses aimed at? <\/strong><\/p>\n\n\n\n

Many of the students are industry professionals\n(sommeliers, sales reps, distributors,\nwinery representatives, winemakers, etc.), but we\u2019ve noticed an increase in\nconsumers or wine lovers who come to us interested in developing their sensory\nimpact. Once they coordinate this with the knowledge acquired, they enter a new\ndimension where they aim for further development. <\/p>\n\n\n\n

Have you noticed that\nmore people are interested in wine?<\/strong><\/p>\n\n\n\n

We definitely experienced a significant change between\nthe first five years and the last five. \nThe first five were more difficult, while during the last five we\u2019ve noticed\na growing need from the industry to get trained and specialized, which has led\nto a reinvention of the industry. As far as consumers are concerned, access to\ninformation online and via social media has improved their judgment and taught\nthem to know how to demand, compare, and distinguish better. <\/p>\n\n\n\n

What is wine for\nyou? <\/strong><\/p>\n\n\n\n

I used to equate wine with alcohol. But it ended up\nturning into a way of life that has allowed me to make a living for 25 years,\ngrow intellectually, and discover myself physiologically at sensory level. I\u2019m\nvery grateful to wine. <\/p>\n\n\n\n

What is the state\nof health of the wine industry in Spain?<\/strong><\/p>\n\n\n\n

You have to know how to handle it well, but it\u2019s in a\nvery good state of health. The opening to the international market has\nskyrocketed, but today you have to keep up with the markets we export to. At a\ntime of growth, you have to be prepared. Spain is realizing the potential we\nhave, the importance of raising awareness, and the need to polish to generate\nadded value that way.<\/p>\n\n\n\n

What qualities\nshould future wine professionals have? <\/strong><\/p>\n\n\n\n

After the huge shakeup thanks to the influence of Robert\nParker, the critic at global level who was able to change winemaking trends in\nthe benchmark wine regions (Bordeaux and Burgundy), we went from very opulent,\nintense wines to looking for the opposite. A pendulum effect happened. Now,\nwe\u2019re looking for delicateness, refinement, aromatic elegance, freshness, etc.\nThe aim is to offer aesthetics in the glass and a pleasant feeling in the\nmouth. <\/p>\n\n\n\n

What would you\nsay to young people who are getting started in the world of wine?<\/strong><\/p>\n\n\n\n

Have a lot of patience and perseverance.<\/p>\n\n\n\n

What are you doing now and what\nare your future plans in the short term?<\/strong><\/p>\n\n\n\n

Recently, I\u2019ve been doing a lot of reflecting on my\ncareer, reconsidering the short-term future (I avoid the long term). Recharging\nmy batteries to keep up with whatever\u2019s around the corner, bringing myself up\nto date constantly, and adapting myself to the unrelenting evolution and pace\nof the industry and society.<\/p>\n\n\n\n

A\nlittle taste<\/strong><\/h2>\n\n\n\n

Best time for having a glass of wine.
<\/strong>Any time I\u2019m with someone I feel comfortable with or where there is a shared love. Wine is the perfect link. <\/p>\n\n\n\n

A song to enjoy wine to.<\/strong><\/p>\n\n\n\n

I don\u2019t usually listen to music when I drink wine, but if I did, it would be calm, at a very low frequency so I could immerse myself in the wine. Blues or soul.<\/p>\n\n\n\n

Somewhere you\u2019d get lost.<\/strong><\/p>\n\n\n\n

In a leafy forest crossed by a river, with no trace\nof people.<\/p>\n\n\n\n

What do you do in your free time?<\/strong><\/p>\n\n\n\n

Spend it with the people I love most, and keep up\nwith my fatherly duties. <\/p>\n\n\n\n

A flaw and a virtue.<\/strong><\/p>\n\n\n\n

Flaw: meticulous and punctual.
Virtue: generous.<\/p>\n\n\n\n

What did you want to be when you were little? And now that you\u2019re grown up?<\/strong><\/p>\n\n\n\n

A botanist when I was little. When I was 10 or 12, I used\nto have Dioscorides\u2019 book and two plant classification books.\n\nYou\u2019d have to ask yourself what being grown up is.\nI\u2019d want to be a better person than I am now. Trying to maintain the energy needed to keep up and\nbeing able to see out my professional days enjoying them. \n\n\n\n<\/p>\n","protected":false},"excerpt":{"rendered":"

David Molina (Cornell\u00e1, 1970) is the founder and director of Outlook Wine Barcelona. His initial foray into the professional world as a personal trainer was a far cry from his current career. After specializing in Personal Training and Sports Nutrition, his life took an unexpected turn toward the restaurant and food industry, where he was […]<\/p>\n","protected":false},"author":1,"featured_media":1211,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[],"class_list":["post-2573","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-inspiring-people"],"yoast_head":"\n\u201cWine is a way of life\u201d - Jean Leon<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jeanleon.com\/en\/wine-is-a-way-of-life\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u201cWine is a way of life\u201d - Jean Leon\" \/>\n<meta property=\"og:description\" content=\"David Molina (Cornell\u00e1, 1970) is the founder and director of Outlook Wine Barcelona. 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