Yael Brusca: "I'm amazed by the passion sommeliers show."

Yael Brusca (Sant Pol de Mar, 1993) is in a moment of impasse. After passing through RAC1 and RAC105, she awaits the start of a new television project on the 2Cat channel and is working on the production of a podcast for NationA chemistry graduate, she came to the media almost by chance, but has stayed out of curiosity and instinct.

Do you think people's obsession with natural wines is justified or a fad?

— It's mainly due to the chemicals they put in the grapes and in some processes. To reduce costs and increase production, they add things that aren't 100% good for the body, but we should see if there are scientific studies to back this up. I'm a bit of a hippie, and I think the more organic and ecological things are, the better. But it's all chemicals.

Many people only take this into account when buying wine.

— There's no need to obsess. What interests me most about wine is all the factors that determine how a bottle turns out: temperature, soil, rainfall... It's like a chemical test.

How do you move from chemistry to media?

— I'd always been interested in stand-up comedy, and then the opportunity arose. A friend had a music show on Radio Ciutat Vella. He was going to Australia and asked me to host it. I joined in and had a great time. Then life led me to become interested in stand-up comedy: I took a course, appeared on the TV3 competition, and collaborated on the Free Trade Zone... I stayed on the radar. I like working, but I think it all depends a lot on being in the right place at the right time and people thinking about you.

And how do you get to the monologues?

— I was fascinated by the series The Marvelous Mrs. Maisel (2017-2023). I wanted to write, I took a course and tried it. But I quit last year: I was doing El Otro Mic [an open mic for stand-up in Catalan], but with the Matina Codina [a RAC105 program] and everything went crazy. I no longer knew what was funny and what wasn't.

Was this your first time on stage?

— Yes, I'd only ever performed Pastorets when I was little. I've had a great time on stage. Although I've sometimes DJ'd, because the audience doesn't always agree with my mood, it's very cool.

Why do you think there has been a boom?

— I don't know if it's because people wanted to laugh, or to consume culture in a different way. Watching comedy in Catalan, and in a bar, is different from watching it on TV. What happens there is unique. A unique atmosphere is created, a special relationship with the audience, just like in the theater.

We all like to hear someone who knows how to tell stories.

— It's the art of storytelling, of mastering the rhythm, knowing when to stop, where to keep quiet. In a monologue, you can find political criticism, personal stories that are ultimately universal... I think you should be able to make humor out of everything. You have to know where to direct the joke. You can make a joke about rape. Why not? But it wouldn't make sense to go after the victim. If you find the right way to make a certain criticism, you can send an important message to the audience. Except for the Three Wise Men! In the end, you can make jokes about everything, except the Three Wise Men.

The typical image of the stand-up comedian is holding a glass while he speaks.

— More beer than wine. I've sometimes gone on stage with a beer, but I tried not to: I saved it for later as a reward. I didn't want to turn it into an excuse to let loose. It's not like I need to let go. But yes, it was a kind of rule. If you get hooked on this... I'm terrified of becoming an alcoholic.

And what is your relationship with wine?

— I remember when I was in college, I'd sometimes buy a crappy bottle at the supermarket and think it was a fucking fantastic wine. How could we drink that? Now, my partner and I have occasionally gone to restaurants that offer tasting menus with pairings, and I'm amazed. I'm amazed by the passion the sommeliers display. Although sometimes they tell you so many flavors and nuances and talk for so long that you think: I want to drink now!

Is it part of your daily life?

— I don't usually do it. But if I go to a restaurant, or meet up with friends or my partner, yes.

Do you have very specific tastes?

— As a young man I always threw the VerdejoI know it hurts a lot to say this because I'm not a Catalan. When I started being more functional, I moved on to other wines. Jasmine, or Cuenta Ovejas, which I think is gorgeous. This summer I tried a wine I loved: Sant Pau (Vallalta). The label is beautiful. It represents the hermitage of Sant Pol del Mar, my town.

Do you value local wine?

— I was surprised because I didn't know wine was made in that area. I know they made Synera beer, but not wine. When I discovered these producers, I was excited. It's also good.

And good for you means…?

— Don't notice anything strange. If it happens, it's fine. I must say I prefer it dry.

Are you picky about temperature?

— I've drunk it all. But I prefer it chilled. A friend and I once tried to chill a bottle of wine in the ocean, thinking it would get too cold. We put it in the water for half an hour, and it didn't get cold at all. Besides, we had to go find it afterward!

Do you have any manias?

— I don't like thick glasses. I really like opening wine—I was a waitress for a while, and I'm adept at it—and filling everyone's glasses. Often, in restaurants, they ask me to taste them, because I've gained some understanding: if I don't know something, I make it up.

What do you think about orange wine?

— It makes me a little angry. But I've tried it, and I like it.

Have you discovered anything lately?

— I was recently told that swirling a wine bottle in an ice bucket is ugly. I thought it was meant to let the waiter know you were finished, but I was told it was dirty, like shabbyI don't know what the protocol says.

You once gave advice on first dates on the radio. Would you drink?

— It's a trap! There are many things you won't be able to control later. But yes, I would drink. Although maybe it's better to start with sparkling water.

What attracts you to the world of wine?

— Maybe it happens to me because it's been sold to us as a fairy tale, but being able to visit a winery, and being able to taste the wine, and having them tell you what product it should be marinated with, and having them tell you how motivated they are...

And what holds you back?

— I understand that restaurants have to be careful about costs, but they inflate their wine prices too much. There are days when I'd like to have a glass, but I think: they're selling smoke.