“Wine is part of the history of the human being.”
Luis Armando Hernández Soto, the sommelier at the Grand Velas Los Cabos hotel, is distinguished by his impeccable demeanor and natural elegance, which reflect the dedication and professionalism he brings to his work. With a serene but passionate expression, he transmits calm and confidence when explaining the wine selection process.
As a young man, Luis Armando overcame the obstacles until he finally dedicated himself to the world of wine. “I was in a technical career in tourism. I won the service competition locally and nationally and represented México in Canadá in restaurant service.” He lists some of his achievements, which include adding various training courses and competitions at an international level until he joined the wine area and grew as a sommelier.
“I finished my hotel career and went to live in Cancun. I started, like everyone else, from the bottom and scratch. At some point, I was one of the collaborators who sold the most wine in a restaurant that hardly sold any. And that caught the attention of one of my mentors. So, they invited me to participate in an international diploma program,” says Luis Armando.
What do you enjoy the most about the world of wine?
Wine has been an integral part of human history. When you delve into history, you come across captivating anecdotes. I recently started teaching at a university in San José del Cabo, and part of this experience involves revisiting the fundamentals. Understanding the theory is essential for imparting knowledge to help people grow and excel in this field. It’s fascinating to learn that the origins of wine can be traced back to Greece, China, or Mesopotamia. Exploring how wine culture evolved throughout the Mediterranean region adds another layer of interest. This knowledge helps us comprehend why France, Italy, and Spain are prominent figures in the world of wine today. The passage of history is marked, and wine serves as a witness to it.
What are your thoughts on the wines that are being produced in México?
The truth is that the quality of wines in México continues to improve, which surprises me. It’s significant to note that México has a long history of winemaking, with the oldest winery in America, Casa Madero. Understanding this history and the suitability of the soil for wine production is crucial. While the wine belt was initially known as the Guadalupe Valley in Baja California, we have discovered microclimates throughout Mexico that have produced exceptional wines in Chihuahua, Coahuila, Zacatecas, Aguascalientes, Guanajuato, Querétaro, and other regions. The truth is that the quality of Mexican wine has been growing exponentially.
Luis Armando began working at the Grand Velas Los Cabos hotel restaurants a little over two and a half years ago. He was entrusted with the goal of creating experiences through the wines from the extensive wine cellar they own.
How did you decide to create a wine list for each of the restaurants?
Our aim at Grand Velas Los Cabos is to provide a distinct wine experience for every guest. That’s why we have curated a collection of approximately 260 labels featuring premium wines to accommodate various tastes and preferences. However, the success of this initiative is not solely ours. It also stems from our guests’ valuable feedback and experiences, which we utilize to enhance and refine our wine selections consistently.
How do you go about working with the pairings?
In theory, certain foods and wines are often a perfect match based on their characteristics. However, in practice, you may find something missing when you try the pairing. This is why trial, and error is crucial. For example, at our restaurant, Cocina de Autor, we work closely with the chef to create pairings that enhance the flavours of the dishes, as they often use identifiable techniques that require wine specifics.
Luis Armando chose the wine list from Cocina de Autor, the first Michelin-starred restaurant in Los Cabos. The restaurant shines under the leadership of Chef Francisco Sixtos, who brings his touch to the reinterpretation of contemporary cuisine alongside Chef Sidney Schutte, who holds two Michelin stars. “The Michelin star changed our restaurant and also our expectations.” On this occasion, Chef Francisco Sixtos created some dishes to taste with wines that balanced intensities and enhanced the flavours.
It’s important to dare to try new combinations to create exciting new experiences.
