I first met Ana Maria Martín Abild in 2007, not knowing then how much of an impact she would have on both my personal and professional life. At the time, she was a client looking to sell her property, but what started as a business transaction soon blossomed into a lasting friendship. 
Ana Maria is a fascinating person half Danish, half Canarian with a deep love for culture, history, and most notably, wine. She is a certified sommelier, accredited by the prestigious Wine & Spirit Education Trust (WSET), a wine consultant and educator who holds an impressive collection of awards and diplomas, including the distinguished Title of Diploma in Wine & Spirit WSET.
Over the years, I’ve had the pleasure of staying in touch with her, sharing many meaningful conversations and memorable experiences. One of the most enriching was attending her wine courses on Lanzarote. These weren’t just about tasting; they were about learning to appreciate wine from robust reds to crisp whites and understanding the stories, regions, and people behind each bottle. It was wine education with heart and soul.
Some of our most enjoyable wine moments, though, were simpler spent at the beach together, where we’d bring a bottle of wine, talk for hours about its flavor notes, and debate our favorite pairings. When the sun grew too hot, we’d cool off with a refreshing swim in the Atlantic, only to return to our spot with cheese in hand sometimes soft and creamy, other times sharp and aged discovering how each complemented the wine in new ways. These beachside tastings were casual but deeply joyful, and they reflect the heart of Ana Maria’s approach to wine: accessible, thoughtful, and always meant to be shared.
One of the highlights of our time together was a trip to Galicia, where we stayed on a beautiful wine farm owned by José Manuel Rodríguez, a dear friend of Ana Maria and the President of the Ribeira Sacra Denomination of Origin wine community. I’ll never forget his warmth, the stunning vineyards that greeted us at the very entrance of his farm, or his unforgettable three-legged dog, Rex.
During our stay, we visited several bodegas, each with its own charm and character. But the most peaceful moment of all was our boat trip along the Ribeira Sacra River. The calm waters, flanked by rows of vineyards cascading down the hillsides, created a sense of tranquility I’ve rarely experienced. We joked that it should be called the No-Stress River and honestly, I’ve never found a better name for it.
Ana Maria’s passion for wine is more than just a hobby it’s a way of life. Through her, I’ve learned not only about the technicalities of wine but also about the joy of sharing, connecting, and savoring moments. She’s a true ambassador of wine culture, blending her Danish roots with her Canarian soul, and bringing people together through stories in a glass.
These days, Ana Maria is not just based on Lanzarote. She also has a base in La Rioja on mainland Spain but travels across the Canary Islands, giving wine courses on Tenerife, Gran Canaria, and La Palma. With such a packed schedule, I sometimes wonder if she has a secret clone because she’s definitely one of the busiest sommeliers around!
I sat down with her to chat about her journey, her passion for wine, and what makes Lanzarote’s wine scene so special.
My Interview with Ana Maria Martín Abild 
How did your Danish and Canarian roots influence your passion for wine?
Growing up between two cultures taught me to value both structure and spontaneity qualities I now recognize in wine. From my Danish side, I inherited a love for precision and deep study, which led me to formal wine education. My Canarian heritage gave me a strong emotional connection to land, people, and storytelling essential when you work with wine in a place as expressive and unique as the Canary Islands.
What makes Lanzarote’s wine scene unique compared to other Spanish wine regions?
Lanzarote is unlike anywhere else. The vines grow in volcanic ash, in hoyos small pits dug by hand to protect the plants from wind. It’s heroic viticulture in every sense. You can taste the struggle, the resilience, and the salt of the Atlantic in every sip.
Can you tell me about your favorite grape varieties grown on Lanzarote and what makes them special?
Malvasía Volcánica is the queen here aromatic, vibrant, and full of personality. It captures the volcanic minerality like no other.
How do Lanzarote’s volcanic soils affect the taste and character of the wines produced here?
The wines have a distinct saline and mineral edge, often with a smoky nuance. The volcanic soils add elegance and depth. It’s a terroir that doesn’t shout but whispers in a way that stays with you.
What’s one thing people often misunderstand about Lanzarote wines?
Many assume they’re simple, rustic and sometimes question their price. But what’s often overlooked is the incredible amount of manual labor behind each bottle. Vines are planted in hoyos hand-dug pits in volcanic ash and cultivated without machinery, in extreme conditions. This is heroic viticulture. The wines, especially the whites, are anything but basic: they’re elegant, mineral-driven, and often age beautifully. Once people understand the story behind them, the value makes perfect sense.
You’ve taught many wine courses on Lanzarote—what’s the most rewarding part of sharing your knowledge with others?
What I treasure most is the connection that forms with my students one that often goes far beyond the classroom. Of course, it’s fulfilling to see someone grasp complex concepts or improve their tasting skills, but the real reward comes later: the messages, the updates, the questions they still send me months or even years after finishing the course. It’s not just about teaching wine; it’s about building lasting relationships through it.
How would you describe the perfect wine and food pairing here on the island?
Lanzarote’s wines are deeply connected to its land and cuisine. A dry Malvasía Volcánica pairs beautifully with grilled local fish like vieja or sama and papas arrugadas with mojo verde. Its freshness and volcanic minerality enhance the simplicity of the dish and reflect the island’s character.
A traditional-method sparkling wine from Lanzarote is ideal with seafood rice or freshly grilled lapas. Its lively acidity and fine bubbles bring brightness and lift to these ocean-driven dishes.
For something more indulgent, a Malvasía Volcánica dulce is an incredible partner for Lanzarote’s aged or semi-cured goat cheeses. The wine’s sweetness and complexity balance the intensity and saltiness of the cheese, creating a rich, satisfying pairing that speaks of both tradition and refinement.
Do you have a memorable wine tasting experience on Lanzarote that stands out to you?
Absolutely one of the most memorable moments has been leading the first-ever WSET Level 3 course on the island. Bringing such an advanced and internationally respected qualification to Lanzarote for the first time was incredibly special, both for me and for the students.
What advice would you give to someone who’s just starting to explore Lanzarote’s wines?
Be curious, and don’t rush. Taste with an open mind. These wines may be different from what you’re used to but that’s where their charm lies.
As a certified sommelier and Champagne expert, how do you see Lanzarote’s wines evolving in the global wine market?
Lanzarote has all the elements to gain more visibility and recognition internationally: authenticity, heritage, and a unique terroir shaped by volcanic soils and extreme viticulture. As wine professionals and educators, we’re seeing a growing appreciation for wines with a strong sense of place and that’s where Lanzarote stands out.
Carlos Lozano is also a well-known figure in the Canary Islands wine sector—how has his involvement helped strengthen the academy’s connection to the local wine community?
Carlos and I co-created Canarias Wine Academy with a shared vision: to bring high-level, internationally recognised wine education to the Canary Islands while staying deeply rooted in the local wine culture.
Carlos brings extraordinary depth to the project not only in terms of experience but also credibility and connection to the local wine world. He’s the head winemaker at Bodegas Teneguía in La Palma, where he has been crafting wines for over 30 years, and he currently serves as President of the Association of Winemakers of the Canary Islands.
His wines have earned more than 100 medals, both nationally and internationally, which speaks to his commitment to quality and authenticity. Our partnership blends academic rigour with hands-on winemaking knowledge, and together we aim to make wine education in the Canaries both accessible and deeply connected to the reality of the territory.
Where can people interested in wine courses get in touch with you?
You can find more information and contact me directly through my website:
www.winesoulconsulting.com
I also share course updates, behind-the-scenes moments, and wine tips on Instagram via @canariaswineacademy.
Interessant og spændende artikel og interview med Ana Maria. Efter dette får man virkelig lyst til at lære mere om vin. Tak for det Bettina.