"Sommellerie should make the gastronomic experience something the customer remembers for a long time"

Anyone who knows Cocinandos knows we are looking at perhaps the greatest exponent of avant-garde Leonese cuisine. The care and dedication that Juanjo and Yolanda have put into every dish for over 20 years led them to earn their first Michelin Star in 2018. And every dish on their menu deserves a pairing to match, which is why they have a great sommelier at the helm of their cellar: Jorge Soto. Jorge Soto has spent a lifetime dedicated to hospitality. His parents ran an inn in a village near León and, from a very young age, barely 15, he helped in the family business. They instilled in him the love for well-done things and attention to detail in every aspect of hospitality. 1. What does wine mean to you? Wine is the best companion for a meal. It elevates a dish and can take a gastronomic experience to a much higher level. 2. Describe the perfect wine in three words. Balance, elegance and complexity. 3. How do you help a customer who says "I don't know about wine"? The key is listening to the customer, understanding what they like and don't like. From there, you can guide them toward wines they'll enjoy, always without pressure and with clear explanations. 4. What do you think sommellerie should bring to a restaurant? Sommellerie should make the gastronomic experience something the customer remembers for a long time. The right wine at the right moment can transform an ordinary dinner into an unforgettable one. 5. Tell us about your favorite wines - White: I'm passionate about aged whites from Rioja and classic Burgundies. - Red: Classic Riojas and Ribera del Duero wines with years of aging that show complexity and evolution. > "Keep in mind that wine is generally a complement to food, and a wine shouldn't be more powerful than the food" 6. What should someone with little wine experience look for? As a basic rule, wine is generally a complement to food. A wine shouldn't be more "powerful" than the food, but rather a companion to the dish. 7. Bust a myth about wine and food pairing. Without a doubt, the biggest myth is white for fish and red for meat. Depending on the type of meat or fish, one wine or another will work better regardless of color. 8. What qualities should a good wine have? A good wine is one that you enjoy in company and makes you feel an unforgettable evening. 9. Steps to follow for amateur wine tasting First, identify that the aromas are clean and pleasant, and that the palate is balanced, enveloping, and has a pleasant, persistent finish. A good wine always invites you to take another sip.