Dani Giganto Arias is an acclaimed head sommelier and wine director at Muna, a Michelin-starred restaurant in Bierzo, northwestern Spain. He began his journey in the wine world at just 16 years old while working at his father’s restaurant in León. His passion for wine deepened through mentorship from industry professionals, notably José María Prieto from Ramón Bilbao, whose Edición Limitada became the house wine.
His go-to selections for everyday drinking include indigenous grapes from León, such as Godellos from Bodega Mengoba and Albarín from Raúl Pérez. He enjoys picking up international wines from Lidl for their quality-to-price ratio.
Reflecting on his career, Dani recalls an unforgettable moment during his first day at elBulli, where he grappled with imposter syndrome while confronted by an extensive collection of wine glasses. His pet peeve in the industry is the culture of ‘unicorn hunters’—those who drink for status rather than enjoyment, making it harder for genuine wine lovers to access great selections.
For life’s biggest questions, Dani would pair fried eggs with crispy edges and Iberian guanciale with a bottle of Bollinger Vieilles Vignes Francaises 1996. Currently, at Muna, his standout pairing features a dish combining ajoarriero and Atlantic seabass with a 2023 white Burgundy from Domaine Tessier.
After a long week, he relishes a simple sandwich and a kalimotxo, crafted from a friend’s carbonic maceration red. One wine on his list that surprises guests is Finca Hortanza, a flavorful blend of Gewürztraminer and Riesling that reflects the restaurant’s culinary style.
Dani’s excitement for wine regions shines through in his love for Champagne, praising both established and emerging producers, particularly Pol Roger and Bérêche et Fils. His journey and ethos serve as an inspiring testament to the artistry of pairing wine with food.