Sandra Gomes Rocha is the co-founder and CEO of Diniz Cellars, Los Angeles’ leading importer and distributor of Portuguese wines. As a Portuguese entrepreneur with deep roots in her country’s wine traditions, she curates and promotes exceptional small-production wines that spotlight Portugal’s heritage in California’s dynamic market. 

Sandra is also the founder of Portuguese Wine Week, an annual celebration of Portugal’s wine culture. A Certified Specialist of Wine and WSET Diploma Candidate, she holds an MBA in Wine Business from Sonoma State University and is recognized as a leading advocate for Portuguese wine education in the United States.

What inspired your journey into the world of wine and hospitality?

My journey into wine and hospitality began with my Portuguese heritage and my family’s deep ties to farming and community. Working alongside my father in his New York wine business taught me that wine is more than a beverage. It is a way of sharing culture, connection, and story. That early exposure sparked a lifelong passion to champion authentic wines and the people behind them, ultimately leading me to build Diniz Cellars and celebrate Portugal’s winemaking soul.

Your favourite US restaurant or wine bar to enjoy a glass of wine outside your workplace?

I enjoy exploring local spots that champion discovery. Places where the wine list changes often, and I can stumble upon a Portuguese gem or a producer I have not encountered before. For me, it is about the thrill of finding something new, learning its story, and sharing that experience with others in an environment that feels approachable, authentic, and full of curiosity.

A wine region you believe is underrated or ready to shine in 2026?

Clearly, any region in Portugal! Like Alentejo.

Alentejo is a large wine region in southern Portugal known for producing a wide range of styles from full-bodied reds to fresh whites and rosés. The region has eight designated subzones, and its diverse soils and warm Mediterranean climate contribute to rich, approachable wines with fruity and spicy profiles.

Alentejo wines work well with robust cuisine, have appeal by the glass, and offer good value, helping them fit into versatile on-trade wine programs.

Your favorite wine brand to go to?

Herdade Paço do Conde in Portugal’s Alentejo region. Incredible wines, incredible partners and friends.

What qualities make a wine truly stand out on a restaurant wine list?

A wine stands out when it tells a story, expresses its place and producer, and pairs beautifully with food. Memorable wines spark curiosity, invite conversation, and create an experience that goes beyond the glass.

A service trend you are excited about in 2026?

AI-driven pairings: Restaurants are increasingly utilizing artificial intelligence to offer personalized wine pairings, enhancing the dining experience with tailored recommendations.

For producers entering the Sommeliers Choice Awards, what advice would you share to make their wines more appealing to on-trade buyers?

Producers should focus on story, balance, and versatility. Wines that express their region, pair easily with food, and are priced competitively for by-the-glass menus are bound to stand out. A producer’s goal should be to make the wine approachable for exploration and discovery, so that sommeliers feel confident recommending it to diners who are seeking something new.

Why do you think the Sommeliers Choice Awards are valuable for the on-trade sector?

At Diniz Cellars, we see the Sommeliers Choice Awards as an invaluable platform for the on-trade sector. It highlights wines that are truly suited to restaurant and wine bar settings, helping buyers discover bottles that pair well with food, encourage guest exploration and drive sales. "The Awards celebrate quality, story, and innovation, giving sommeliers and operators a trusted guide to source wines that delight diners while supporting producers who prioritize authenticity and craft."