Hailing from Mexico City, gastronomy has always played a significant role in Briseño's life.
In 2012, Briseño's quest for knowledge led him to Spain. After successfully completing his studies, he set his sights on becoming a sommelier. In 2014, he embarked on his sommelier journey, simultaneously working in restaurant dining rooms to gain practical experience. During this time, he made it a point to attend as many tastings as possible, eager to expand his palate and deepen his understanding of wine.
Briseño's dedication to his craft culminated in the successful completion of his sommelier diploma. In 2018, he joined the Disfrutar team, where he continued to refine his skills.
In August 2021, Briseño was entrusted with the role of head sommelier, a pivotal moment in his career. This promotion came with increased responsibilities, including expanding the restaurant's wine offerings and overseeing wine pairings. Rodrigo also had the privilege of representing the restaurant at conferences, where he shared insights into the restaurant's approach to wine. These experiences provided him with the opportunity to explore fascinating wineries and wine regions.
Briseño's palate is diverse and adventurous. He appreciates wines with aromatic and fresh profiles, such as riesling and sauvignon blanc, but also finds joy in white wines with richness and volume, such as chardonnay and rhone whites. In red wines, he gravitates towards those with light, vegetal profiles, including sangiovese, xinomavro, and nebbiolo, although he also savours monovarietal cabernet franc. Lately, he has been drawn to New World wines, but he maintains a deep appreciation for fortified wines, particularly those hailing from the sherry region. Briseño seeks wines that exhibit typicity, character, and the ability to evoke emotion.
Briseño's journey in the world of wine is characterised by his insatiable thirst for knowledge and a commitment to exploring the world's finest wines. As he continues to evolve in his role as a sommelier, Rodrigo's passion and dedication remain unwavering, making him a promising talent in the world of wine.
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