Uncorked: Daniel Alvarado

By Joe Lutrario contact

- Last updated on GMT

Daniel Alvarado general manager at Dinings SW3 on his restaurant wine list

Related tags: Uncorked, Daniel Alvarado, Dinings SW3, Wine, Sommelier, Japanese cuisine

The general manager at Dinings SW3 on Pétrus 1982, South African Chenin Blanc and spilling Burgundy on somebody's Louboutins.

Tell us about your wine list at Dinings SW3

Our wine list is based on a mixture of classic appellations from the Old World. We have built relationships with independent passionate producers. As a rule, we tend to veer away from big and corporate wine sellers.

Over the course of your career, have you had any wine-related disasters?​ 

I remember serving a bottle of Burgundy on a crowded table. I was serving the wine from a decanter and one of the guests moved without seeing me and this resulted in a wine spillage over some Louboutins. We couldn’t remove the stain and the restaurant had to pay for a new pair of shoes. 

Name your top three restaurant wine lists

67 Pall Mall, 110 de Taillevent and Bibendum by Claude Bosi.  

Who do you most respect in the wine world? 

Gerard Basset MS and MW. 

What’s the most interesting wine you’ve ever come across? 

Margaux 1985. It reminds me of someone very special.  

What are the three most overused tasting notes?

Mineral, acidic, and oaky. 

What’s the best value wine on your list at the moment?

I love Chianti Classico Badia a Passignano 2016. I think this one is underrated, it's a high-quality wine that I recommend drinking at this time of year. 

What is your ultimate food and drink match? 

The Wagyu beef buns and a glass of Christian Schida Cabernet Franc.

Old World or New World?

I love Old World. 

What is your pet hate when it comes to wine service in other restaurants? 

When the sommelier does not listen and wants to do their thing rather than listening to the clients. But my ultimate pet hate is when a sommelier doesn’t top up the wine that’s left in the ice bucket. 

Who is your favourite producer at the moment and why?

I’m enjoying Romain Guiberteau, particularly his expression of the chenin blanc in the Loire Valley. Now starting to shine, his wines are deep and sophisticated. I’ve heard them described as meditative, which I agree with. 

As a manager, what question do you most get asked by customers?  

What do you recommend? Or, on the sake front, shall I have the sake cold or hot? 

Which wine producing region or country is currently underrated at the moment and why?

South Africa are well known for mass producing wine. They have some beautiful Chenin Blancs that are priced well.  

It’s your last meal and you can have a bottle of any wine in the world. What is it and why? 

Chateau Petrus 1982. To commemorate a great vintage and one of the world's most famous chateaux.

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