The Human Factor

Share your wine with others; it makes it more delicious! So says “sommelier for the people” Michael Jordan, as he spills the secrets of making and enjoying great wine to Alice Franklin.

- Alice Franklin

THERE IS A handful of individuals globally who can lay claim to holding the titles of master sommelier and certified wine educator. Michael Jordan is one of them. He is also known as the “sommelier for the people”, and on meeting the man himself, it soon becomes apparent this may be the designation he cherishes the most. With more than 40 years of experience in the business of food and wine, Jordan has led global groups and intimate restaurant teams, delivering exceptional dining experiences across the world. Over an afternoon of tasting Pinot Noir wines from Oregon and California (regions that Jordan lavishes praise upon as director of global key accounts for renowned United States winery Jackson Family Wines), he impresses and delights with his down-to-earth, passionate and engaging thoughts about the often intimidating world of wine.

We swirl and nose and sip, and Jordan offers his insights into all things grape. But first, we sit down to discover how wine is his obsession, and what the future of the industry looks like to those in the know.

TELL US HOW YOU GOT INTO THE WORLD OF WINE AND HOSPITALITY.

I grew up in my family’s Italian-restaurant business. I started at 12 years old, chopping garlic and mopping the floors, and washing pots and pans. I’ve done every job in a restaurant ... bus boy, back waiter, front waiter, manager, general manager and, eventually, sommelier. I always loved being in the kitchen, being a “culinarian” and, eventually, a chef. Flavours, textures and then passion for service, and all of those things, caused me to be really fascinated about the world of wine, because it encompasses so many different things.

YOU’RE ONE OF A VERY SMALL NUMBER OF MASTER SOMMELIERS IN THE WORLD. WHAT DOES IT TAKE TO GAIN THE TITLE?