Uncorked: Jordán Cortés Alvarez

Hailing from the northern Spanish region of Asturias, Jordán Cortés Alvarez honed his skills in a few established Spanish restaurants such as Real Balneario and Michelin-starred Koldo Miranda before moving to London and joining the upscale L’Atelier de Joël Robuchon group as a sommelier. After 10 years in the hospitality industry in Spain and a few more years in London, Jordan moved to Bangkok in June this year with L’Atelier de Joël Robuchon’s first-ever restaurant expansion in the city as its head sommelier. Jordan talks to dbHK about his first entry to wine world with a glass of Abadia Retuerta – Rivola 1999, his fondness for a Ukrainian winery and why he would only serve a cheap bottle of wine at his funeral. 

What vintage are you?

1982. An iconic and emblematic vintage.

What bottle sparked your love for wine?

At the age of 21, I worked for a year at a wine bar near my hometown (Avilés), and I can still remember that glass of Abadia Retuerta – Rivola 1999 that I once had after work, along with some cured meats. It captivated me.

What would you be like a wine?

A matured Pinot Noir of a Grand Cru in the Côte de Nuits.

Where are you happiest?

When I travel, discovering new places and getting to know people from different cultures and backgrounds, and, of course, when I come back to Spain to spend a vacation and enjoy my family time. Simple things such as cooking while listening to jazz with an opened bottle of wine make me the happiest.

What is your greatest vice?

Cheese, no doubt. Since I moved from London I cannot find it as easily as before.

The best advice you got?

I will tell you two: Do not do to others what you do not want to be done to you. And also, my mother always tells me we should all think twice before doing or saying anything if we are not sure about it. Simple but effective.

Your wine cellar is under water, what bottle would you dive in and save?

I would definitely save either a bottle of V.O.S or V.O.R.S fortified Sherry wine or a nice Cognac.

What is the best and worst thing about the wine business?

The best part is the opportunity to travel through the wine regions, to meet winegrowers and to taste their wines on the spot. There are always new things to learn and it is the only way to understand their work and deliver this information to our guests.

As for the worst part is seeing how the field has grown to be controlled by large corporations; and also how the prices of the wines have gone up from winery to end consumers.

What’s on your wine bucket list?

Arrels Solera Ranci 30 Years, DOQ Priorat (Spain)

Anything from the Massandra Collection Winery (Crimea Peninsula, Ukraine)

Domaine de la Romanée-Conti 1996 (Burgundy, France)

Who would you invite to your dream dinner?

As this is a hypothetical question, I guess I could pick anyone in the world, from celebrities from different fields to someone related to the wine industry. But, to be honest, nothing brings me more happiness than sharing a table and some meals with my childhood friends. We still have a very strong relationship after over 30 years.

Personal Satisfaction (Parker Points – out of 100)

I do not really care, obviously we have to pay attention so they know what’s going on, that’s all.

What wine would you like to serve at your funeral?

I would probably go for a bottle of anything with a screw cap that I could find at the nearest grocery store. Wine is meant to be enjoyed, and I do not think people would enjoy anything at a funeral. Not me, at least.