different categories. First, you should have wines that are affordable. Second, you should manage your budget to always have wine aging in your cellar( it should gain in value through time). We have a tendency to drink wine too young, and the experience is not the same. The customer benefits if you have a good price list of older vintages that are ready to drink. So you need to be able to manage that turnover. Third, the wine list should not be the same all the time. It should be organic. It’ s just like music— if a radio station always plays the same song, you’ ll get tired of it. You’ ve got to keep moving on. Do not be lazy, or too crazy. Balance is the key!
TJ“ By the glass” programs in restaurants are very difficult. Many think that they need to offer so many wines by the glass, but then they don’ t take care of them at night and they don’ t taste right the next day. Do you have any ideas about that?
JH I support a big new thing coming up in Canada called VERSAY( wine on tap). It’ s wine in a keg. It’ s top of the line because the wine temperature is controlled and it’ s sealed, so you never end up with an oxidized wine. Kegs also cost less than carrying individual bottles.
I love drinking by the glass. Restaurants should have a super nice collection of wines by the glass that changes constantly, and is preserved properly each night to protect each from oxidization.
TJ Because of the Sommelier of the Year competition, Canada has been getting some buzz on the international wine scene. This year’ s winner of Canadian Sommelier of the Year, Véronique Rivest, also did very well in the Best Sommelier of the Americas in Brazil!
JH Yes, Véronique from Quebec and Will Predhomme from Ontario travelled to Brazil for the Best of the Americas competition, where Véronique took the title of Best Sommelier of the Americas. Canada has won the Americas twice in a row— the first winner was Élyse Lambert. In March 2013, Canada will be in Japan for the world competition, with Véronique representing all of the Americas and Will representing Canada. This is the most prestigious title, and it happens only every three years.
One of the benefits of having an association like CAPS is that we can cultivate Sommeliers who have the potential to compete on the world stage. We have access to wine from all over the world and we are used to tasting thousands of wines every single year. I think Canada is exceptional on that level: we have access to good prices, good wines, and good chefs.
Romantic
1998
“ There is no sincerer love than the love of food”
— George Bernard Shaw
750mL Product of Winnipeg 13.5 % since 1998 lunch & dinner
Step N’ Out Sur le Boulevard
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