Jordi Leon is going to London to study the fourth Wine & Spirits course (he was the best Spanish student in 2015) after being in charge of the Windsor wine cellar for more than three years. David Amat is finishing his sommelier diploma and he comes to the restaurant with a brief but strong CV: he has worked for a few months at Dos Cielos and a winery in Poblenou. They have a brief discussion. They talk about their work. They are young, but they have clear ideas and know a lot about wine.
-David: What advice would you give me? You know the house, the cellar, the customers well…
-Jordi: You must be clear about what you want. The road to take is by asking questions, being willing to learn and to work. Without realizing it, you will see how you get results when a customer thanks you for your recommendation, above all if it is a tip regarding a new wine or one from a small producer.
-David: Did you struggle to adapt? Because now it will be my turn…
-Jordi: Any adjustment requires time and effort. It is not possible to restrict yourself to a specific timetable or certain tasks. However, you have to do what you think you have to do, personalize the wine menu, and with these parameters you will do fine.
-David: Working on day-to-day operations, right?
-Jordi: Yes, in the end things get easier than they appear, you always have to work with care and respect, trying to do the best you can.
-David: I like what you said about personalizing the wine menu. I would like to make it even more varied, with many more styles of wine. We have many references, so the range of styles should be very wide, and break from the model where everything is standardized.
-Jordi: Windsor has always had a reputation for being a classic restaurant. I inherited a menu along those lines. Over the years we have tried to break this protocol in all areas and we have revamped the menu. We continue to have renowned wines because you cannot leave them out…
-David: They are for the classic type of clientele…
-Jordi: Yes, right. But I have gradually incorporated fresher wines into my line that are not as heavy. I think that is what people appreciate now. I seek out small, unknown producers, professionals who are doing very well and deserve to be. In the end, the customer comes here to enjoy themself and, within their criteria, you can give them alternatives which, in the end, are experiences and sensations for which you are appreciated. Basically, the same is being done in the kitchen as in the dining room. You can come to Windsor and enjoy great cuisine and great service, and taste classic wines, but also little gems that the cellar manager has been able to uncover.
-David: This is my main motivation. It is a job that goes unacknowledged, which is later recognized after you tell the story behind each wine to the customer. Basically, it’s about being a good wine communicator.
-Jordi: Exactly, David. And having clear ideas as you do, I’m sure you will do very well at Windsor.
-David: I hope so! Thank you, Jordi.
