Tasting Notes Toronto by Insider Wine

In this episode of Tasting Notes Toronto, I sit down with James Li, the recently crowned Best Young Sommelier of Canada and Assistant General Manager at DaNico, a Michelin-starred Italian restaurant in Toronto. James shares how he's preparing to represent Canada at the World Finals in Sweden, and what drives his ambitious goal of becoming the World's Best Sommelier, a Master Sommelier, and a Master of Wine. We talk about his unexpected path from a law career in Beijing to the restaurant floor, life at DaNico and why more sommeliers should be building management skills. Whether you're studying for your next certification or thinking about the future of the sommelier career path, this one's for you.James Li — From Beijing Lawyer to Canada’s Best Young Sommelier1:00 – What the Best Young Sommelier Competition Looks Like1:54 – How Theory Prep Differs Between CMS, WSET, and ASI3:28 – Performing Under Pressure: Books, Mentality,5:24 – The Goal of Becoming World's Best Sommelier, Inspired by Gérard Basset8:43 – A Day in the Life: Studying, Service, and Sleeping at 3 AM10:51 – Do Countries Have a Taste? CMS vs Master of Wine Approaches to Blind Tasting13:04 – What Comes After Master Sommelier and Master of Wine?14:41 – Inside DaNico, Toronto's Michelin-Starred Italian Restaurant17:10 – From Head Sommelier to Assistant General Manager17:59 – Why Wine Is the Cherry on Top, Not the Main Course18:21 – Working with Head Sommelier Allison at DaNico20:52 – Why the Future Sommelier Needs Management Skills22:07 – A Vega Sicilia with No Idea and a WSET Course to Impress a Girl23:57 – Leaving a Law Career in Beijing for Hospitality in Canada25:22 – Chinese Wines to Watch27:35 – Assyrtiko with Caviar and Jacquesson 742 DT with Pain au Chocolat28:59 – Why Younger Drinkers Are Chasing Quality and Story Over Big Names31:05 – Tasmania and English Sparkling Wine: The Most Exciting Regions Right Now32:59 – Ontario Wine Is Better Than You Think34:23 – The Béréche Aÿ Grand Cru He Popped After Passing Advanced in Seven Weeks35:33 – What Wine and Hospitality Mean to James LiJames Li — From Beijing Lawyer to Canada’s Best Young Sommelier🙌 Enjoyed the episode?Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don't forget to subscribe so you never miss an episode.

In this episode, I sit down with Faye MacLachlan, Wine Director and Restaurant General Manager at Langdon Hall and the 2025 Michelin Guide Toronto Sommelier of the Year.Faye shares lessons from nearly two decades in wine and hospitality: how she got her start, the role travel plays in building deeper knowledge and storytelling, and how guest preferences are evolving toward lighter styles and local wines. She also offers a candid look at what it takes to run a wine program of this scale—and practical advice for young sommeliers on building a successful career, from developing taste to mastering the business side of wine.If you’ve ever wondered what it really takes to run a list like this - this episode is for you.Faye MacLachlan - Inside Langdon Hall’s Award-Winning Wine Program and a Career in Wine00:00 Introduction00:44 Meet Faye MacLachlan01:38 Getting Started in Hospitality04:35 From Geology to Wine05:07 The Bottle That Changed Everything06:51 Studying Wine & Finding Mentors10:03 Inside Langdon Hall13:40 Building a World-Class Wine Program18:38 Hiring, Training & Team Culture21:01 Life Outside Toronto22:43 Winning Michelin Sommelier of the Year26:03 Pairings & Working with the Chef27:52 Favorite Pairings & Dessert Challenges29:08 Unexpected Dessert Pairings30:05 A Surprisingly Perfect Pairing31:27 Why Hospitality Never Gets Boring33:52 Why Travel Makes Better Sommeliers36:09 Etna Deep Dive41:36 Underrated Regions & “Suitcase Wines”44:46 Personal Taste & Wine Trends48:59 Is Ontario Wine at a Tipping Point?51:41 Keeping Wine Fun53:14 Advice for Aspiring Sommeliers56:34 Why Hospitality Is a Future-Proof Career🙌 Enjoyed the episode?Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don’t forget to subscribe so you never miss an episode.Champagne: Cork Pop and Pour by ultradust -- https://freesound.org/s/166923/ -- License: Attribution 4.0

In this episode, I sit down with Fabienne Dourdon, a Champagne grower whose family has farmed vines in the Marne Valley since 1812. She shares the family’s journey from selling 100% of their grapes to the big houses to crafting their own wines—and what it meant to her to return home after more than a decade working in Paris to take over the family estate.We talk about how she’s reshaping the winery with a focus on freshness and precision, her belief in Pinot Meunier’s aging potential, and the story behind her barrel-fermented Meunier and long-aged Réserve de Germain. We also explore changing drinking habits and why exploring grower Champagne— and trusting your own palate—can reaveal just how diverse and exciting the region can be. 01:18 Family Roots Since 181202:13 Champagne Then vs Now03:18 From Growing Grape to Making Champagne06:00 Coops and Small Growers07:56 Finding Early Customers11:35 Growing Up in the Vines12:51 Weather Risks and Reserves15:24 Early Career in Paris and Returning to Champagne21:01 Training and Modern Viticulture24:06 Organic Farming and Quality Winemaking29:52 Meunier Reputation Revisited32:15 Barrel Fermented Meunier35:09 Reserve de Germain Blend36:44 Youth Drinking and Authenticity41:21 Grower Champagne Exploration45:43 Inspiration and Next Generation49:27 Closing Thanks and Signoff🙌 Enjoyed the episode?Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don’t forget to subscribe so you never miss an episode.Champagne: Cork Pop and Pour by ultradust -- https://freesound.org/s/166923/ -- License: Attribution 4.0

In this episode, I sit down with Jeremiah Thomas, General Manager at The Pine in Creemore (1 Michelin Star), to explore a career built from the ground up in wine, hospitality, and fine dining.Jeremiah’s journey began through a high school co-op program, where an early exposure to restaurant life set him on a path that would take him through nearly every role in the industry — from back of house to front of house, bartending, and service — before stepping into leadership. Along the way, he honed his craft at some of Canada’s most respected dining rooms, including those of Oliver & Bonacini, Soho House, Langdon Hall, Frilu (1 Michelin Star) and Hexagon (1 Michelin Star).Now at The Pine, Jeremiah shares what it takes to lead a modern fine-dining team: balancing high standards with sustainability, fostering creativity and resourcefulness, sourcing locally in a challenging landscape, and building a workplace that respects both excellence and family life. We also dive into his evolving relationship with wine, the collaborative spirit of Ontario’s restaurant community, and how thoughtful theatrics and service design elevate the guest experience.This conversation is an honest look at the realities of hospitality today — the long hours, the joy of mentorship, and the deep satisfaction of creating something meaningful, night after night — in a Canadian dining scene that’s changing faster than ever.Whether you work in restaurants or simply love great dining experiences, this episode offers insight, perspective, and inspiration.00:00 Introduction to Work-Life Balance00:40 Welcome to Tasting Notes Toronto00:45 Meet Jeremiah Thomas01:44 Jeremiah's Journey in Hospitality02:36 Early Career and Soho House Experience06:47 Transition to Front of House08:30 Exploring Fine Dining09:32 The Rise of Canadian Cuisine11:34 The Michelin Star Journey30:15 The Pandemic's Impact on Career43:51 Balancing Family and Career at The Pine45:19 The Pursuit of Wine Knowledge46:07 Challenges of Running a Restaurant in Ontario47:08 Creative Use of Local Ingredients49:15 Wine Pairing Philosophy55:17 Signature Dishes and Pairings01:05:30 Non-Alcoholic Pairing Program01:10:57 Seasonal and Local Focus01:19:34 Work-Life Balance in the Restaurant Industry🙌 Enjoyed the episode?Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don’t forget to subscribe so you never miss an episode.Champagne: Cork Pop and Pour by ultradust -- https://freesound.org/s/166923/ -- License: Attribution 4.0

In this episode, I sit down with Julie Garton, a sommelier and hospitality professional, to discuss her journey in the wine and hospitality industry. Jules shares her experiences from studying film theory to working across across the world, including in Asia, Australia, and the UK, ultimately landing in Toronto. She emphasizes the importance of creating a wine list that benefits the restaurant and pleases the guests, rather than solely reflecting personal preferences. Jules also highlights the impact of the Michelin guide on the restaurant scene in Ontario and the evolving expectations around wine service. Additionally, she talks about her recent hands-on experience during a wine harvest in Italy, the significance of building trust with guests, mentorship in the wine industry, and future aspirations. This episode is a deep dive into the intricacies of being a sommelier and the pivotal role of hospitality in creating memorable dining experiences.Julie Garton – Crafting World-Class Wine Lists and Building a Career in Hospitality00:38 Introduction to the Episode01:34 Julie Garten's Journey into Wine and Hospitality03:44 Experiences in Australia and the UK08:38 Returning to Toronto and Career Growth10:24 Impact of the Michelin Guide on Ontario's Restaurant Scene15:08 Crafting a Memorable Wine Experience26:07 Challenges of Pairing Wines with Elaborate Menus26:26 Exploring Wine Recommendations for Asian Cuisines27:51 Building a Great Wine List: Key Considerations29:24 Balancing Value and Profit in Wine Lists31:30 Personal Wine Preferences and Trends33:19 Hands-On Wine Making Experience in Italy38:55 The Importance of Mentorship in the Wine Industry41:08 The Value of Wine Tasting Skills for Sommeliers43:43 Keeping the Passion for Wine Alive45:43 Challenges and Future Projects in the Wine Industry46:48 Reviving Hospitality in the Restaurant Industry49:22 Conclusion and Upcoming InterviewsBooks Referenced: Native Wine Grapes of Italy - Ian D'Agata Italy’s Native Wine Grape Terroirs - Ian D'Agata The Grapes and Wine of Italy - Ian D'Agata 🙌 Enjoyed the episode?Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don’t forget to subscribe so you never miss an episode.Champagne: Cork Pop and Pour by ultradust -- https://freesound.org/s/166923/ -- License: Attribution 4.0

In this episode, I sit down with Celia Mendez, founder of Toronto's newest wine bar and bottle shop, Canary Counter. Celia shares her journey into the world of wine — from growing up in a small mountain village in Tenerife, surrounded by her family’s vineyards, to studying and working across Barcelona, Bordeaux, Austria, and Burgundy. We explore the volcanic landscapes and unique grape varieties of the Canaries, her family’s winemaking traditions, and how those roots inspired the opening of her new wine shop, Canary Counter, on Harbord Street. Celia reflects on choosing wines that express their landscape, heritage, and makers, and on building a space that brings her community together through discovery. This episode is a deep dive into volcanic wines, place-driven winemaking, and the passion behind one of Toronto’s most exciting new wine bars.Celia Méndez — From Tenerife to Canary Counter, Toronto’s Newest Wine Bar00:34 Meet Celia Mendez: From Canary Islands to Toronto01:45 Celia's Childhood in the Canary Islands06:19 The Unique Wines of the Canary Islands13:12 Celia's Journey in the Wine Industry24:13 Opening Canary Counter: A Dream Realized25:34 Pursuing the Dream of a Portfolio Manager26:20 Writing the Business Plan27:27 Facing Financial Setbacks29:34 Opening Canary Counter30:01 Curating Unique Wine Selections33:26 Community Engagement and Market Research37:04 Lessons from Bossanova46:20 The Future of Canary Counter52:05 Final Thoughts and Podcast Conclusion🙌 Enjoyed the episode?Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don’t forget to subscribe so you never miss an episode.Champagne: Cork Pop and Pour by ultradust -- https://freesound.org/s/166923/ -- License: Attribution 4.0

In this episode, I sit down with Ben Plisky-Somers, co-founder of Bossanova Wine and Beer in Toronto’s Roncesvalles neighborhood. Founded during the pandemic, Bossanova was Ontario’s first shop created specifically to retail both wine and beer.We talk about his path into wine, the challenges of running an independent shop in Ontario, and how Bossanova builds community through a thoughtful and welcoming approach to wine and beer. We also touch on rising costs, LCBO pricing, and the team’s latest project—Bar Bossanova.Whether you’re curious about independent wine retail or how a small business can carve out its place in Toronto’s wine scene, this episode has plenty of insight.Ben Plisky-Somers — Opening Bossanova, Ontario’s First Wine & Beer Shop02:13 Ben’s Journey into Wine06:30 Learning Through WSET09:45 Falling in Love with Sherry12:24 Starting Bossanova Wine & Beer17:13 Community Support in Roncesvalles20:29 Curating Wines for the Neighborhood27:04 Rising Costs and Fair Pricing27:49 Building a Beer Program29:47 Selecting Quality Wines & Beers30:47 Natural vs. Conventional Wines34:46 Connecting with Customers38:25 Tariffs and LCBO Pricing40:40 Opening Bar Bossanova42:34 Exploring UK Wines49:36 What’s Next for Bossanova51:25 Final Thoughts & FarewellIf you enjoyed this episode, please like and subscribe. It really helps. Champagne: Cork Pop and Pour by ultradust -- https://freesound.org/s/166923/ -- License: Attribution 4.0

In this episode of Tasting Notes Toronto, I sit down with Ryan Donovan, co-owner and sommelier at Richmond Station, one of Toronto’s most enduring and respected restaurants.We dive into what it takes to open and sustain a great restaurant — from creating a healthy workplace culture to choosing the right location and building deep relationships with local farmers. Ryan also shares how his career path took him from pastry dreams to butchery, and why sourcing high-quality ingredients is at the heart of everything he does.If you love great food and wine — or have ever considered opening a restaurant — this episode is packed with insight, personality, and practical wisdom.Ryan Donovan — Opening a Restaurant, Sourcing with Purpose, and Work-Life Balance in Hospitality⏱️ Episode Timestamps:00:00 – Introduction to Tasting Notes Toronto00:46 – Meet Ryan Donovan of Richmond Station01:32 – Ryan's Journey in the Culinary World03:09 – The Culinary School Experience04:24 – From Pastry Chef Aspirations to Butchery04:59 – The Importance of Local Ingredients06:55 – Wine Education and Early Influences15:35 – Building Richmond Station26:00 – Sourcing the Best Ingredients26:31 – Diverse Culinary Inspirations26:56 – Catering to All Dietary Needs27:16 – Commitment to Quality and Technique28:17 – Balancing Fine Dining and Neighborhood Vibes31:03 – Focus on Local Wines32:44 – Pandemic’s Impact on Local Wine Appreciation34:42 – Evolution of Ontario Winemaking45:46 – Balancing Work and Family in Hospitality48:10 – Future of Richmond Station🙌 Enjoyed the episode?Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don’t forget to subscribe so you never miss an episode.

In this episode, I sit down with Robert Luo — head sommelier at Restaurant Pearl Morissette, recently named Canada’s Best Restaurant. Rob has worked his way through wineries and restaurants around the world, learned from some great mentors, and gained invaluable experience the hard way — by rolling up his sleeves and putting in the work. He’s incredibly humble — the kind of person who says he only became a sommelier because there was no one else around to pour the wine. Behind this modesty is a story of relentless curiosity, global experience, and a deep commitment to hospitality.