Uncorked: William Chan

William Chan is the sommelier of Michelin-starred restaurant, Cuisine Cuisine in the Mira Hotel, Tsim Sha Tsui. Chan has a wealth of accolades under his belt including representing Hong Kong in the 1999, 2001 and 2004 World’s Best Sommelier competition. He speaks to db about opening a 1961 Krug and seeking out the “craziest food and wine pairing.”

What vintage are you? 

1972. I found a very good Domaine Leroy Bourgogne which drank beautifully. That was a decent surprise for my birth year!

What bottle sparked your love of wine? 

A Valais red from Dôle, Switzerland. It was a Pinot Noir and was lovely, light and fresh.

What would you be as a wine?  

I would like to think of myself as being mature, full of content, mellow, intense in flavour, with a round and sweet finish.

Where are you happiest?

In 1999 when I was in Santorini for the World’s Best Sommelier Competition and my boss opened a 1961 Krug to celebrate my win.

What’s your greatest vice? 

To serve a wine without trying it first and then the guest complaining that the wine is corked.

Best advice you ever received?

Always try to seek the craziest food and wine pairings. If it works, the customers love it!

Most overused word? 

From my customers, I hear “I want a sweeter wine,” without actually wanting a ‘sweet’ wine. Some people can misunderstand the different between that and a fruit-driven wine that has that element of sweetness to it.

Your cellar’s underwater, which bottle would you dive in and save? 

My 1961 Haut Brion. I tasted it in 2001 and for a 40-year-old plus wine, it was surprisingly good – even if it did take four to six hours to open up!

What’s the best & worst thing about the wine business? 

The best thing is to find the right wine for the right price for your customer. The worst thing is to sell a wine that has been shipped badly.

What’s on your wine bucket list? 

Any René Engel red.

Who would you invite to your dream dinner party? 

My family. My wine mentor and my good friends.

Personal satisfaction (Parker points – out of 100) 

I think 91-98.

Which wine would you like served at your funeral? 

Tokaj Aszú Eszencia.